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Asian Chicken Salad with Creamy Mustard Miso Dressing

Asian Chicken Salad with Creamy Mustard Miso Dressing

By

Heat oil in a small saucepan over medium-high heat and line a plate with paper towels and set aside

  • 1/3 cup neutral oil (like canola, grapeseed, or peanut oil)
  • 4 medium shallots, sliced paper thin (about 1 cup)
  • 3 tablespoons white whole wheat flour
  • 4 tablespoons whole milk plain yogurt or heavy cream
  • 2 1/2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white (aka yellow or mellow) miso
  • 2 tablesppons seasoned rice wine vinegar
  • 8 ounces baby spinach or baby tatsoi
  • 3 cups shredded cooked chicken (about 1 pound)
  • 4 medium radishes sliced paper thin
  • 4 medium Persian cucumbers sliced paper thin
  • 1 cup Toasted sliced almonds
0/5 (0 Votes)

Spicy Honey Lime Pork Roast

Spicy Honey Lime Pork Roast

By

Rinse and pat dry the pork roast

  • 1 1/2 pound sirloin pork roast
  • 3-4 minced chipotle peppers, about 1-2 tablespoons worth
  • 1 tablespoon adobo sauce from the can of chipotle peppers
  • 1/4 cup fresh lime juice, about 2 medium limes worth
  • 1/3 cup honey
  • 2 large garlic cloves, minced
0/5 (0 Votes)

Old Fashioned Oatmeal Cake

Old Fashioned Oatmeal Cake

By

Preheat the oven to 350°F/175°C

  • Cake:
  • 1 1/4 cups water
  • 1 cup rolled oats
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups all purpose flour
  • Frosting:
  • 4 ounces cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 2 cups powdered sugar
  • 1 tablespoon milk or cream
0/5 (0 Votes)

Hawaiian Bulgogi Burger

Hawaiian Bulgogi Burger

By

For the BEEF: Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and sesame oil in a food processor

  • KOREAN BULGOGI (BEEF):
  • 1 yellow onion
  • 6 cloves garlic, minced (2 tablespoons)
  • 4 tablespoons white sugar
  • 1 teaspoon minced fresh ginger root
  • 14 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 teaspoons sesame oil
  • 2 pounds rib-eye beef, thinly sliced
  • SPICY MAYONNAISE:
  • 1 cup prepared mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon Shichimi Togarashi powder (Japanese 7 spice mixture)
  • BURGER GARNISH:
  • Onion slices
  • Cheddar Jack cheese
  • Monterey cheese
  • 1 whole fresh pineapple, peeled, cored, sliced into rings and grilled, for serving
  • Julienned green leaf lettuce and Napa cabbage, for serving
  • Sliced tomatoes, for serving
4.3/5 (7 Votes)

Cheddar Cornbread Chicken Fingers with Jalapeño Honey Butter.

Cheddar Cornbread Chicken Fingers with Jalapeño Honey Butter.

By

!Cheddar Cornbread: Preheat oven to 400 degrees F

  • Cheddar Cornbread:
  • 1 cup whole wheat pastry flour
  • 1 cup finely ground cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons honey
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 egg
  • 3/4 cup fresh or frozen corn kernels
  • 3/4 cup sharp cheddar cheese, shredded
  • Chicken Fingers:
  • 2 cups cubed cornbread
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 pound boneless skinless chicken tenders
  • 1/2 cup buttermilk
  • 3/4 cup finely crushed cheddar cheese crackers (Cheez It's or Gold Fish both work)
  • 1 teaspoon seasoned salt
  • pepper, to taste
  • Jalapeño Honey Butter:
  • 1/2 cup honey
  • 2 tablespoons salted butter
  • 2 Jalapeño's, sliced
0/5 (0 Votes)

Pink Champagne Buttercream

Pink Champagne Buttercream

By

Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl

  • 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup and leveled off, sifting not necessary
  • 1 cup (240 ml) champagne, pink champagne or sparkling wine, I used Santa Margherita Prosecco
  • 1/4 teaspoon (1.25 ml) pure almond extract, such as Nielsen-Massey®, optional
  • 1/2 cup (1 stick/113 grams) salted butter, at room temperature
  • 1/2 cup (1 stick/113 grams) unsalted butter, at room temperature
  • 1 cup (192 grams) organic palm shortening, such as Spectrum Organics®, at room temperature
  • Pink food coloring paste, all-natural, organic and kosher preferred such as ChefMaster®
0/5 (0 Votes)

Korean Fried Chicken Tacos with Sweet Slaw, Crunchy Noodles + Queso Fresco

Korean Fried Chicken Tacos with Sweet Slaw, Crunchy Noodles + Queso Fresco

By

To make the slaw: In a medium bowl mix together the cabbage, carrots, red chilies, garlic, ginger, soy sauce, honey...

  • Korean Fried Chicken:
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 3 tablespoons gojujang (Korean chile paste)
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2/3 cup flour
  • 1 tablespoon cornstarch
  • 1 pound chicken breast or thighs, cut into bite size pieces
  • 1/2 pound cooked chow mein noodles or other thick asian noodles
  • Sweet Crunchy Asian Slaw:
  • 3 cups mixed red and green cabbage
  • 2 carrots, sliced into match sticks
  • 2 red chiles, seeded + sliced
  • 1 clove garlic, minced or grated
  • 2 teaspoons fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1-2 tablespoons honey
  • 2 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 lime, juiced
  • 2 teaspoons sesame seeds
  • black pepper, to taste
  • Topping:
  • 4-8 warmed corn or flour tortillas or hard shell tacos
  • queso fresco
  • fresh cilantro
  • sesame seeds
  • picked ginger
0/5 (0 Votes)

Patatas Bravas Home Fries with Roasted Tomato Aioli

Patatas Bravas Home Fries with Roasted Tomato Aioli

By

Preheat the oven to 375 degrees F

  • Olive oil
  • 1/2 small red onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon smoked paprika
  • 3/4 cup prepared mayonnaise
  • 1 large plum tomato, halved, seeded and roasted until soft
  • Few dashes hot pepper sauce (recommended: Sriracha)
  • Splash aged sherry vinegar
  • Salt and freshly ground black pepper
  • 4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
  • Flat-leaf parsley leaves
4.6/5 (14 Votes)

Garden Chicken Alfredo

Garden Chicken Alfredo

By

by Calvin Harris

  • Vegetable oil cooking spray
  • 1 pound boneless, skinless chicken breasts
  • 1 zucchini, sliced lengthwise
  • 1 yellow squash, sliced lengthwise
  • 1 red bell pepper, sliced lengthwise
  • 2 large portobello mushroom caps
  • 1/2 pound whole-grain fettuccine
  • 4 tablespoons olive oil, divided
  • 3 tablespoons cornstarch
  • 1 small onion, diced
  • 3 cloves garlic, crushed
  • 2 cups fat-free half-and-half
  • 1 cup low-sodium chicken broth
  • 1 cup grated Parmesan, divided
  • 1/2 cup plain nonfat Greek yogurt
  • 1 jar (6 ounces) artichoke hearts, drained and quartered
  • 2 tablespoons fresh parsley
4.7/5 (6 Votes)

Slow Cooker Honey Chipotle Stout Enchildas

Slow Cooker Honey Chipotle Stout Enchildas

By

Place the minced onion in the bottom of the slow cooker

  • For the dry rub:
  • 1 small yellow onion, minced
  • 3 lbs brisket or boneless beef chuck roast, trimmed of fat
  • 2 teaspoons chipotle chile powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • For the sauce:
  • 2 (14.5 ounce) cans fire-roasted tomatoes, drained of all excess liquid
  • 1 chipotle pepper in adobo, plus 1 tablespoon adobo sauce from the can
  • 1/3 cup stout
  • 1/3 cup honey
  • 1 teaspoon cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon cornstarch
  • To serve:
  • Canola oil, for frying
  • 12-16 corn tortillas
  • 12 ounces white cheddar cheese, shredded
  • 1 jalapeno, sliced and seeded, to garnish
  • 2 sprigs green onion, to garnish
  • Cilantro, to garnish
  • Refried beans, to serve, optional
0/5 (0 Votes)