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Recipes
The Grave Digger Cocktail
By vealam
In a 12-16 ounce tumbler or high ball glass, combine the hard cider and whiskey
- 2 ounces Hard Cider
- 1 ounce Whiskey (I used Bourbon)
- Ginger ale, to fill
- Crushed ice
Mexican Chocolate Custard Cake with Spiked Marshmallow Whipped Cream
By vealam
To start, make the cake. Preheat the oven to 325°F
- For the Mexican Chocolate Custard Cake:
- 1/2 cup (1 stick) unsalted butter
- 2 2/3 cups whole milk, lukewarm
- 1 cup all-purpose flour
- 1/2 cup dutch process cocoa powder
- 1/2 teaspoon cinnamon, plus more for dusting
- 1/2 teaspoon ancho chile powder, plus more for dusting
- 1/8 teaspoon salt
- 4 large eggs, separated
- 1 3/4 cups powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- For the Spiked Marshmallow Whipped Cream:
- 1/2 cup heavy whipping cream
- 1/2 cup marshmallow fluff
- 1 tablespoon tequila
- Halved strawberries, to garnish
Potato Leek Soup
By vealam
Remove leek stems and cut leeks in half length wise
- 3 Large leeks ( 1 1/2 inch -2 inches in diameter)
- 4 tablespoon olive oil
- 1 Cup diced onion
- 3 Cloves garlic-minced
- 1 pound yukon gold potato- diced
- 6 C chicken stock ( or veggie stock)
- 1 Tablespoon fresh thyme ( or substitute 1 tsp dry herbs de provence)
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1/3 Cup light sour cream
- 2 Tablespoons fresh chives for garnish
Chipotle Stout Crock Pot Chili
By vealam
Add the olive oil to a large skillet over medium heat
- 1 tbsp olive oil
- 1/2 large onion (chopped)
- 4 cloves garlic (minced)
- 1 lb ground beef
- 1 can (28 oz) diced tomatoes
- 1 can (15.5 oz) kidney beans
- 2 chipotle peppers in adobo (diced)
- 12 oz stout beer
- 1 tsp adobo sauce from chipotle peppers
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp kosher salt
Don's Old Fashioned
By vealam
Note: Bourbon or rye may be used in the Old Fashioned
- 1 orange slice
- 1 maraschino cherry
- 1 teaspoon sugar
- Few drops of Angostura bitters
- A splash of soda water to muddle ingredients
- 2 1/2 ounces rye or bourbon
Cheddar BBQ Chicken Oven Tacos
By vealam
BBQ Sauce: Combine all the sauce ingredients in a small saucepan, over medium low heat
- BBQ Sauce:
- (8) 6" tortillas, corn or flour
- 2 cups worth of cooked chicken, chopped into 1/2" pieces
- 1/2 - 3/4 cup barbecue sauce, (recipe below)
- 2 cups freshly shredded sharp cheddar cheese
- Optional toppings: chopped lettuce, tomatoes, green onions, sour cream
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/4 cup brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon onion powder
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
Chorizo Stuffing with Ciabatta and Sweet Potatoes
By vealam
Spray a large 9x13 inch baking dish (or two smaller ones) with a non-stick spray
- 1 tablespoon olive oil
- 1 pound chorizo sausage, removed from the casing if applicable
- 8 ounces baby portobello mushrooms, sliced
- 1 large yellow onion, diced
- 1 large sweet potato, washed and diced (peel if desired)
- salt and black pepper
- 5 cloves of garlic, chopped
- 1 1/2 loaves day-old ciabatta bread, cut into bite-sized pieces (about 10 -12 cups), lightly toasted
- 3 cups chicken broth, warmed through
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage leaves, chopped
Caramelized Banana Topped Dutch Baby
By vealam
Preheat the oven to 425F. In a 10-inch cast iron skillet set over medium heat, melt the Land O Lakes® Butter
- For the Dutch Baby:
- 3 tablespoons Land O Lakes® Unsalted Butter
- 3 large eggs
- 3/4 cup milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated or ground nutmeg
- 3.75 ounces all-purpose flour (3/4 cup)
- For the caramelized bananas:
- 3 ripe but firm bananas
- 2 tablespoon Land O Lakes® Unsalted Butter
- 2 tablespoon brown sugar
- 1/4 teaspoon salt
Rum Cherry + Double Chocolate Chunk Cookies
By vealam
FOR THE RUM SOAKED CHERRIES: Place the coarsely chopped dried cherries into a small saucepan and pour the cup of da...
- 3/4 cup chopped Dried Cherries
- 1 cup Dark Rum
- 2-1/4 cup, plus one tablespoon All Purpose Flour
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 1 stick Unsalted Butter, softened
- 2/3 cup Dark Brown Sugar
- 2/3 cup White Granulated Sugar
- 2 whole Eggs
- 1 teaspoon Real Vanilla Extract
- 1 {4 ounce} bar of Dark Chocolate, chopped
- 1 {4 ounce} bar of White Chocolate, chopped
Pumpkin Crumb Cake Muffins
By vealam
It looks like a lot, but most of the ingredients are pantry staples-- and they're used again in the crumb topping!
- Crumb Topping:
- 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice1
- 1/2 teaspoon salt
- 1/2 cup (120ml) canola or vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup (60ml) milk, at room temperature 2
- 3/4 cup (94g) all-purpose flour (spoon & leveled)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon pumpkin pie spice 1
- 6 Tablespoons (86g) unsalted butter, melted
- Maple Icing (optional):
- 1 and 1/2 cups (180g) confectioners' sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk2