Vealam's profile page
Recipes
Slow Cooker Chicken Pot Pie Soup
By vealam
Slow Cooker Chicken Pot Pie Soup: Start by cutting about two pounds of boneless, skinless chicken breasts into cu...
- Slow Cooker Chicken Pot Pie Soup:
- 2 lbs boneless, skinless chicken breasts
- 2 1/2 cups frozen, mixed vegetables
- 3 cups cubed potatoes
- 3 1/2 cups cream of chicken soup (homemade recipe below OR use 2 cans condensed cream of chicken soup plus 1 cup of water)
- Optional: 1/2 cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water
- Homemade Cream of Chicken Soup:
- 2 1/2 cups water
- 7 tsp chicken bouillon
- 1/2 cup half n half
- 1 cup milk
- 3/4 cup flour
- 1 tsp minced onion flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic
- 1/4 tsp parsley
Maple Bacon Cinnamon Buns
By vealam
1. In a large bowl, whisk together 3 ½ cups all-purpose flour, 3 tablespoons granulated sugar, 1 ½ teaspoons inst...
- For the Dough:
- (makes 6 HUGE rolls)
- 3 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, warmed to lukewarm
- 1 large egg, at room temperature
- 1/4 cup vegetable oil
- For the Filling:
- (makes enough for 6 HUGE rolls)
- 3 tablespoons unsalted butter, melted and cooled
- 1 tablespoon maple syrup
- 1/3 “heaping” cup dark brown sugar
- For the Maple Glaze:
- (makes around 1 cup, enough for generously frosting 6 rolls)
- 3 ounces cream cheese, at room temperature
- 2 tablespoons maple syrup
- 1 tablespoon whole milk
- 1 1/2 cups confectioner’s sugar
- 3 slices of cooked bacon
Peanut Butter Rice Krispie Ice Cream Pie
By vealam
First, make the sauce. Place the water into a medium-sized heavy based saucepan
- For the sauce:
- 75 g (3oz) milk chocolate (30% cocoa solids)
- 2 tbsp peanut butter
- 2 tbsp golden syrup (or light corn syrup)
- 1 tbsp coconut oil
- pinch of salt
- 2 cups puffed rice cereal
- 750 ml (25 fl oz) ice cream of you choice
- 2 tbsp water
- 1/2 cup (100g) caster sugar
- 1/4 cup (60ml) cream
- 2 tbsp butter
- 2 tbsp peanut butter
- Optional: cookie crumbs, to decorate
Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash
By vealam
Add the pork to the bowl of a crockpot
- Soup:
- 2-3 pounds pork shoulder roast (or butt)
- 4 cups low sodium chicken broth, plus more of needed
- 1/2 cup + 2-4 tablespoons low sodium soy sauce
- 1/4 cup + 2-4 tablespoons rice vinegar
- 1/4 cup fish sauce (use it!)
- 2 tablespoons thai red curry paste
- 1 tablespoon fresh ginger
- 1 tablespoon sambal oelek (chili paste) (or to taste)
- The juice of 1 lime
- 1 tablespoon Chinese five spice
- 1 teaspoon black pepper
- 2 tablespoons sesame oil
- 1/4 cup + 1 tablespoon brown sugar
- 2 cups wild mushrooms, left whole - or button mushrooms, sliced
- 4 packs Ramen noodles, seasoning packets discarded
- 4 soft boiled or fried eggs, for serving
- Chopped carrots, sliced jalapenos, cilantro + green onions, for serving
- Curry Roasted Acorn Squash:
- 1 medium acorn squash, seeded + diced
- 2 tablespoons coconut oil, melted
- 1 tablespoon curry powder (I use spicy curry)
- 1 tablespoon white miso paste
- 1 tablespoon brown sugar
- Pepper, to taste
Creamy Poblano Pepper Soup
By vealam
Preheat the oven to 450 degrees F
- 10 average sized poblano peppers
- 1 tablespoon butter
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced
- 1 cup chopped fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 48 ounces chicken or vegetable broth
- 14 ounces Mexican Queso good for melting, like "Queso Quesadilla," Asadero, Chihuahua or Oaxaca (Not Queso Fresco or Panela.)
- 1 teaspoon cornstarch
Green Goddess Grilled Cheese Sandwich
By vealam
GREEN GODDESS GRILLED CHEESE SANDWICH Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of brea...
- GREEN GODDESS GRILLED CHEESE SANDWICH
- 2 slices bread
- 2-3 tablespoons Green Goddess Herb Pesto (recipe below)
- 2 slices mild white melty cheese like mozzarella
- handful fresh baby spinach
- 1/4 avocado, sliced
- 2 tablespoons goat cheese, crumbled
- olive oil (and butter if you’re so inclined)
- GREEN GODDESS HERB PESTO
- 1 clove garlic
- 1 (or 2 if you’re ballsy) anchovy fillet (in oil)
- 1/2 small shallot, chopped (about 1 tablespoon)
- 1 teaspoon lemon juice
- handful chopped fresh Italian parsley
- handful chopped kale
- 2-3 tablespoons chopped fresh tarragon
- 1 tablespoon chopped chives
- 1/4 cup olive oil
- salt and pepper to taste
Banana Pudding Cheesecake Blondies
By vealam
For the Blondie Crust: Preheat oven to 350 degrees and prepare a 8x8 baking pan with non-stick method of your cho...
- For the Blondie Crust:
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 large egg yolk
- 1/2 cup all-purpose flour
- Pinch of salt
- 1/4 cup mashed ripe banana
- 1 teaspoon pure vanilla extract
- For the Cheesecake Topping:
- 2/3 cup heavy whipped cream
- 2 (8 ounce) packages of cream cheese
- 1 cup granulated sugar
- 1 (3.4 ounce) package instant banana pudding powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: Powdered Sugar for extra sweetness
- Garnish: nilla wafers
Biscuits & Gravy
By vealam
To make the biscuits, preheat the oven to 400 degrees F
- For the biscuits:
- 1 pound ground pork
- 3 cups all-purpose flour, plus more as needed
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking soda
- 8 tablespoons cold butter, cut into small pieces
- 1 1/4 cups whole milk
- For the gravy:
- 1 tablespoon packed brown sugar
- 1 teaspoon McCormick’s Grill Mates
- Smokehouse Maple seasoning (optional)
- 3/4 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper, or more to taste
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon ground nutmeg
- Pinch ground cayenne pepper
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 5 tablespoons all-purpose flour, plus more as needed
- 3 cups whole milk
- 1/4 cup pure maple syrup, or more to taste
Roast Salmon and Broccoli with Chile-Caper Vinaigrette
By vealam
by Chris Morocco
- 1 bunch broccoli (about 1 1/2 pounds), cut into florets
- 4 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-ounce skinless salmon fillets
- 1 jalapeño, thinly sliced into rings, seeds removed if desired
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons drained capers
“Creamy” Roasted Cauliflower Soup
By vealam
Preheat oven to 350°F. Toss cauliflower pieces in olive oil, then place on a baking tray and bake for 40 minutes, ...
- 2 heads cauliflower, cut into florets
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1/4 cup sherry or sweet white wine
- 1 teaspoon salt
- 1/2-3/4 teaspoon black pepper
- 1/3 cup greek yogurt