Vealam's profile page
Recipes
Jalapeño Lime Chicken Soup
By vealam
Bring the chicken broth and water to a boil in a large pot
- 4 cups chicken broth
- 4 cups water
- 2 pounds chicken breasts
- 5 jalapeños, ribs and seeds removed
- 1/2 large red onion
- 4 14 ounce cans white beans (canellini or great northern)
- 2 16 ounce jars salsa verde (I like Guy Fieri’s)
- 4 limes
- 1/2 teaspoon salt
- fresh cilantro for serving
- sour cream for serving
- shredded cheese for serving
Cherry-Bomb Coconut Milk Popsicles
By vealam
If using fresh cherries, pit and de-stem the cherries (if using frozen, combine all of the cherry filling ingredien...
- Cherry Filling:
- 1 pound (455g) cherries, fresh or frozen (thawed-if frozen)
- 1 1/2 cups (360ml) water
- 1/2 cup (100g) sugar
- 2 teaspoons (10ml) fresh lime juice (1-2 limes depending on their juiciness)
- Coconut Filling:
- 3/4 cup (180ml) coconut milk
- 3/4 cup (180g) plain yogurt
- 1/3 cup (65g) sugar
Spicy Chipotle Shredded Chicken
By vealam
Mince the chipotle peppers and garlic cloves
- 3 individual chipotle peppers in adobo sauce + 1 teaspoon of their sauce
- 4 cloves garlic
- 1 tablespoon oil
- 1 cup freshly squeezed orange juice (store bought is fine - I just use my own so there's no added sugar)
- 1 1/2 cups reduced sodium chicken broth
- 1/2 cup light beer (or replace with 1/2 cup broth)
- 1/2 cup fresh cilantro, chopped
- 1 pound boneless skinless chicken breasts
- 2 teaspoons yellow mustard
Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake}
By vealam
Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set asi...
- 1 large egg
- 3/4 cup buttermilk
- 1/2 cup light brown sugar, packed
- heaping 1/3 cup creamy peanut butter
- 1/4 cup granulated sugar
- 1/4 cup coconut oil, melted (canola or vegetable oil may be substituted)
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 2/3 about 2/3 cup Nutella for layering inside the loaf
- 1/4 about 1/4 cup Nutella for swirling on top the loaf
Salsa Verde Chicken Enchilada Casserole
By vealam
Preheat the oven to 400 degrees F
- 2 16- ounce jars Kroger Tomatillo Salsa Verde Mild (about 4 cups)
- 1 cup Kroger low-fat sour cream
- 18 small Kroger flour or white corn tortillas
- 1/2 pound shredded deli chicken meat
- 2 cups Kroger pre-diced butternut squash
- 1 16-ounce can Simply Organic black beans, rinsed and drained
- 4 cups shredded cheese, such as a blend of Monterey Jack and cheddar cheeses
- 1 3-ounce can Kroger sliced olives, drained
- 3 green onions, chopped
- 1/3 cup chopped fresh cilantro
- Sour cream, sliced avocado and pickled sweet and hot jalapeño peppers
Sesame Soba Noodles with Smoked Salmon and Cucumber
By vealam
Cook soba noodles, according to directions, about 4 minutes in boiling salted water
- 3-4 ounces soba noodles
- 1 1/2 Cups sliced or diced english cucumber
- 1/2 C sliced green onion ( cut on the diagonal)
- 4 oz Smoked Salmon ( or smoked tofu)
- 2 T toasted sesame seeds
- 2 tsp toasted sesame oil
- 2 tsp tamari, soy sauce or Bragg's liquid amino acids
- 2 tsp rice wine vinegar
Key Lime Pie Bars
By vealam
Preheat over to 350F. Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside
- Crust:
- 1/2 cup unsalted butter, melted
- 1 cup graham cracker crumbs
- 3/4 cup light brown sugar, packed
- 1 tablespoon cornstarch
- pinch salt, optional and to taste
- Filling:
- one 14-ounce can sweetened condensed milk
- 1 large egg
- 1/2 cup lime juice (freshly squeezed Key lime juice is optimal; use regular limes if necessary, or substitute with bottled lime juice only if you must)
- 1/2 cup sour cream (lite is okay)
- up to 1/2 cup granulated sugar, optional and if necessary, see directions
- thinly sliced limes for garnishing, optional
Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream
By vealam
Moist and flavorful recipe for Apple Cider Cupcakes made from scratch with Brown Sugar Cinnamon Buttercream Frostin
- Cupcakes:
- 2 eggs
- 1 2/3 cup all purpose flour
- 1 cup apple cider
- 2/3 cup sugar
- 1/2 cup unsalted butter, softened
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 tsp. vanilla
- Frosting:
- 1 cup softened butter
- 3 cup powdered sugar
- 1/2 cup light brown sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tsp vanilla
Gruyere, Cranberry and Sage Buttermilk Biscuits
By vealam
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper or a sil-pad
- 5 Tbls. cold butter
- 2 cups all-purpose flour
- 1 Tlbs. baking powder
- 1/2 teaspoon baking soda
- 1 tsp. salt
- 1/2 cup shredded gruyere cheese
- 2 1/2 Tbls. finely chopped fresh sage
- 1/2 cup dried cranberries
- 2 Tlbs. vegetable shortening
- 1/2 cup + 2 Tbls. cold buttermilk
- 1 egg + 1 tablespoon water
Sriracha Garlic Toasts with Shrimp
By vealam
Rinse the shrimp and then place them on a paper towel-lined plate to dry
- 10 large cooked and deveined shrimp, 16/20 count, tails removed
- 4 oz. (half of an 8 oz. tub) plus 1 T. Land O Lakes® Butter with Canola Oil, divided
- 2 T. sriracha sauce
- 2 cloves fresh garlic, finely minced
- 10 slices French bread, sliced 3/4" thick
- 1 c. freshly grated Parmesan (Buy a wedge at the deli, it's so much better than the already-grated kind from the can!)
- freshly ground black pepper
- chopped fresh Italian parsley
- fresh lemon wedges