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Recipes
Homemade Peach Crumb Bars
By vealam
Instructions For the Crumb and Crust: Preheat the oven to 375 degrees F
- For the Crumble and Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- pinch of salt
- 10 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1 tablespoon cold water
- For the Peach Filling:
- 2 - 2 1/2 cups fresh peach slices
- 1 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
White Chocolate Raspberry Pie Crumb Bars
By vealam
Preheat oven to 375 degrees and line an 8x8 inch baking pan with foil or parchment paper
- Filling:
- 1/2 cup granulated sugar
- 1 1/3 packages (6 ounces each) Driscoll's Raspberries
- 1/4 cup all-purpose flour
- Topping:
- 1/4 cup white chocolate chips
- 1 tablespoon heavy cream
- 2 tablespoons finely chopped pecans (optional)
- Crust:
- 1 stick (1/2 cup) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Spinach Parmesan Rice Bake
By vealam
Preheat oven to 350°F and generously grease a 11 x 7-inch baking dish
- 1 (10 ounce) package frozen chopped spinach (thawed and squeezed to remove excess liquid)
- 2 cups cooked white rice
- 1 ⁄3 cup melted butter
- 2 cups shredded cheddar cheese
- 3 ⁄4 cup grated parmesan cheese
- 1 ⁄3 cup chopped onions or 2 large green onions, chopped
- 1 garlic clove, minced
- 3 large eggs, beaten
- 3 ⁄4 cup milk
- salt and pepper to taste
- 1 ⁄4 cup grated Parmesan cheese, for topping
- shredded mozzarella cheese (optional)
Meyer Lemon Fettucine
By vealam
Bring a large pot of water to boil and cook fettucine according to package directions until al denté
- 1 pound fettucine
- 2 cups heavy cream
- 1 sprig or about 2 tablespoons of fresh rosemary leaves, chopped
- Zest of 2 Meyer lemons
- 1/2 cup freshly grated Parmesan cheese
- 1/8 teaspoon cayenne pepper
- kosher salt and freshly ground pepper
Chocolate Toffee Fudge Brownies - Traditional, Gluten Free or Dairy Free
By vealam
Preheat oven to 325 degrees
- 1/2 cup butter **
- 2 cups semi-sweet or dark chocolate chips
- 1 cup light brown sugar
- 1 tablespoon vanilla
- 4 eggs
- 2/3 cup brown rice flour *
- 1/3 cup tapioca starch *
- 1/2 teaspoon kosher salt
- 1 cup toffee bits, reserve 1/4 cup for topping
- If you do not need a gluten free version of this recipe, simply substitute 1 cup of AP flour (total amount needed) for the items marked with an *
- If you need a dairy/casein free version of this recipe, you can substitute 1/2 cup melted coconut oil for the butter.
Southwest Chicken Chili
By vealam
Place all ingredients, through the oregano, in a large sauce pan or dutch oven
- For garnish (optional):
- 1 (16-ounce) jar salsa verde
- 3 cups shredded, cooked chicken (I used a deli chicken)
- 1 (15-ounce) can Northern Beans
- 1 (15-ounce) can black beans
- 32-ounces chicken broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon oregano
- juice of one lime, optional
- avocado
- green onion
- sour cream
- shredded cheese
- cilantro
Chewy Brown Sugar Cookies with White Chocolate Chips & Macadamia Nuts
By vealam
Preheat the oven to 375F degrees
- 2 cups + 2 tablespoons all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1 + 1/2 sticks) butter, softened
- 1 cup + 3 tablespoons brown sugar
- 1 tablespoon pure vanilla extract
- 3/4 cup white chocolate chips
- 1/2 cup chopped, salted macadamia nuts
Lemon Meringue Tart
By vealam
1. Prepare Tart Shell: Pulse flour and salt in a food processor until combined
- TART SHELL:
- 2 1/2 cups all-purpose flour
- 1/8 teaspoon table salt
- 1 cup cold unsalted butter, cubed
- 1 cup powdered sugar
- 3 large egg yolks
- PARCHMENT PAPER
- FILLING:
- 7 tablespoons lemon zest (about 7 lemons)
- 1 1/4 cups fresh lemon juice
- 1 3/4 cups granulated sugar
- 6 large eggs
- 9 large egg yolks
- 1 1/4 cups unsalted butter, softened
- MERINGUE:
- 1 cup egg whites (from 6 to 7 large eggs)
- 2 cups granulated sugar
Meyer Lemon Ricotta Cake
By vealam
Preheat your oven to 350 degrees and lightly spray {I use my mister} and line a loaf pan with parchment paper
- FOR THE GLAZE:
- 1/4 cup All Purpose Flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Powder
- 4 Meyer Lemons {zest and juice}
- 1 cup Sugar
- 2 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Ricotta Cheese
- 2 tablespoons Half & Half
- 1 cup Powdered Sugar
- 2 to 3 tablespoons {reserved} Meyer Lemon Juice, strained
Spring Greens with Candied Meyer Lemons and Spicy Fried Goat Cheese
By vealam
Carefully remove any large seed from the lemon slices
- honey ginger vinaigrette:
- 2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind)
- 2 cups sugar
- 2 cups water
- 2/3 cup seasoned bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1 (8-ounce) goat cheese log, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 large egg, lightly beaten
- 8 cups spring greens
- 1 pint grape tomatoes, quartered
- 1/2 cup walnuts, toasted
- 1/4 cup champagne vinegar
- 2 tablespoons honey
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil