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Recipes
Homemade Chocolate Pie Crust
By vealam
Combine the flour, cocoa, salt and butter into a food processor and pulse until it's crumbly
- 1-1/8 cup All Purpose Flour
- 2 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Sugar {granulated or powdered}
- 1/2 teaspoon Kosher Salt
- 1 stick ice-cold Unsalted Butter, cut into pieces
- 2-3 tablespoons cold Water
- For some fun try adding in a 1/4 teaspoon of vanilla, cinnamon and a pinch of cayenne for a Mexican hot chocolate pie crust! Can you even imagine???
Panela Cheese Fries with Chipotle Crema
By vealam
This appetizer is almost sinful
- 1 (16-ounces) bag of frozen waffle fries
- 2 tablespoons olive oil
- 8 ounces Cacique Panela Cheese
- 1/4 cup Cacique Crema Mexicana
- 1/4-1/2 teaspoon chipotle chili powder
- 2 tablespoons fresh cilantro, chopped finely
- Salt and black pepper
Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting
By vealam
Heat oven to 325. Line cupcake pan with paper liners
- 3/4 cup unsalted butter
- 1 2/3 cup all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 lb confectioner's sugar, divided
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 (8 oz) package reduced fat cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
Bananas Foster Cheesecake Bars
By vealam
Preheat the oven to 350 degrees F
- 2 cups vanilla wafer crumbs
- 1/2 cup pecans, chopped
- 1/4 cup butter, melted
- 3/4 cup packed brown sugar, divided
- 24 oz cream cheese, softened
- 2 teas rum
- 3 eggs
- 1 to 2 ripe bananas, mashed (about 1/2 cup)
- 2 bananas, sliced (for topping)
- 2 teas. lemon juice
- 25 Caramels (found bagged but individually wrapped in the candy or baking aisle)
- 2 tbs milk
Jalapeno Popper Orzo Mac-n-Cheese
By vealam
For the MAC-N-CHEESE: Bring a large pot of water to a boil
- MAC-N-CHEESE:
- Kosher salt
- 1 pound orzo
- 1 stick (8 tablespoons) butter
- 6 jalapeno peppers; 4 seeded and finely chopped, 2 sliced with seeds
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- Freshly ground pepper
- 2 cups shredded sharp Cheddar
- 4 ounces cream cheese
- 2 cups panko
- 2 Fresno chile peppers, sliced
- GUAC SALAD:
- 5 medium heirloom tomatoes, cut into thin wedges
- 2 almost-ripe avocados, pitted, peeled and sliced
- 1 jalapeno pepper, finely chopped
- 1 small red onion, thinly sliced
- EVOO, for drizzling
- Juice of 2 limes
- Kosher salt and freshly ground pepper
- 1/2 cup fresh cilantro leaves, coarsely chopped
Caramel Coconut Cluster Bars
By vealam
To make the toasted coconut, heat oven to 300F
- For the toasted coconut:
- 3 cups shredded sweetened coconut, divided
- For the cookie base
- 2 cups all purpose flour
- 1/2 tsp salt
- 8 oz unsalted butter, softened
- 1/2 cup sugar
- 1/2 tsp vanilla
- For the caramel:
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 cup heavy cream
- 1/3 cup sweetened condensed milk
- 2 oz unsalted butter, room temperature
- 1 tsp vanilla extract
- For assembly:
- 6 oz dark chocolate, coarsely chopped
Chile Colorado {Red Chile Sauce}
By vealam
Heat an ungreased griddle or skillet over medium high heat
- 4 ounces dried New Mexico chile peppers
- 4 dried chipotle chile peppers
- 1 tbs olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 tbs sherry vinegar
- 1 teas sugar
- 1 teas fresh oregano, or 1/2 teas dried oregano, crushed
- 1/2 teas ground cumin
- 1/2 teas salt
- 1 14-ounce can chicken broth
Slow Cooker Salsa Verde Chicken Posole
By vealam
Cut the onion in half and place it over an open burner flame for about 4 minutes, flipping every minute or so
- 1 medium white onion
- 1 jalapeno
- 1 (11 oz) can tomatillos, drained
- 4 cloves garlic
- 1 bunch of cilantro
- 2 limes
- 1 pound chicken breast
- 1 pound chicken thighs
- 4 cups chicken stock
- 1 (14 oz) can white (or yellow) hominy
- slices radishes, for garnish
- avocado, for garniish
- corn tortillas
- salt and pepper
Asian Noodle Salad
By vealam
In a quart sized mason jar, combine all of the dressing ingredients
- For the Dressing:
- 2 limes, juiced
- 1/3 cup low sodium soy sauce
- 1/3 cup extra virgin olive oil
- 1/3 cup brown sugar
- 1/4 cup (about a 4-inch section) of ginger, frozen and grated or peeled and minced
- 3 tablespoons toasted sesame oil
- 3 jalapenos, stemmed, seeded, and minced
- 3 cloves garlic, peeled and minced or pressed through a garlic press
- For the Salad:
- 1 pound linguine, cooked according to package directions, drained, and shocked with cold water, then chilled
- 1 small head Napa cabbage, thinly sliced
- 1 container baby spinach
- 1/2 a head of purple cabbage, thinly sliced
- 1 English (seedless) cucumber, quartered lengthwise, then thinly sliced
- 1 red bell pepper (or 3 baby red peppers) stemmed, seeded, and thinly sliced
- 1 yellow bell pepper (or 3 baby yellow peppers) stemmed, seeded, and thinly sliced
- 1 orange bell pepper (or 3 baby orange peppers) stemmed, seeded, and thinly sliced
- 1 bunch green onions, trimmed of hairy root ends, thinly sliced
- 2 bunches cilantro, washed, tough stems removed, roughly chopped
- 2 cups snow pea pods, roughly chopped on a diagonal
- 2 cups pea shoots or bean sprouts
- For Garnish:
- 2 tablespoons toasted sesame seeds
Pulled Pork Tacos with Sweet Chili Slaw
By vealam
Heat a large skillet over medium-high heat and add olive oil
- cilantro avocado cream:
- 4 pounds pork roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 ounces beer
- 2 cups sliced green cabbage
- 3 tablespoons sweet chili sauce
- 1 lime, juiced
- a bunch of (4-inch) tortillas, for serving
- cotija cheese, for crumbling
- 1 avocado, chopped
- 1 lime, juiced + zested
- 3 tablespoons sour cream or greek yogurt
- 3 tablespoons chopped fresh cilantro