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Recipes
Caramel Apple Cheesecake Bars
By vealam
For the CRUST: Cut the butter into the flour, sugar, salt and cinnamon until combined and crumbly
- For the CRUST:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup flour
- 1/4 cup brown sugar, packed
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- For the CHEESECAKE:
- 1/4 cup sugar
- 8 ounces cream cheese, room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- For the APPLES:
- 2 granny smith apples, peeled, cored, and cut into bite sized pieces
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- For the STREUSEL TOPPING:
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup brown sugar, packed
- 1/4 teaspoon ground cinnamon
- For the CARAMEL SAUCE:
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coarse salt
Chicken Francais
By vealam
In a shallow dish, mix eggs, parmesan, parsley, chicken broth, lemon juice, salt, pepper, and garlic together
- Garnish:
- 2 large eggs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh flat leaf parsley
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cloves garlic, minced
- 6 (5-ounce) boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup chicken broth
- 3 tablespoons fresh lemon juice
- Lemon slices
- Parmesan cheese
- Parsley
Key Lime Pie
By vealam
For the crust: Heat oven to 375°
- for the crust:
- 1 1⁄2 cups graham cracker crumbs (about 10 crackers)
- 7 tbsp. unsalted butter, melted
- 3 tbsp. sugar
- for the filling:
- 1 ⁄2 cup Key lime juice (8–10 Key limes)
- 4 egg yolks
- 1 (14-oz.) can sweetened condensed milk
- 1 1⁄2 cups heavy cream
- 2 tbsp. sugar
One-pot Roasted Red Pepper & Sausage Alfredo
By vealam
Remove the casing from the sausage and discard the casing
- 3/4 lb Italian sausage
- 4 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1 1/2 cups milk, plus 1/4 cup for the sauce
- 1 1/2 cups chicken broth, plus 1/4 cup for the sauce
- 1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)
- 8 oz goat cheese
- 1/2 cup grated parmesan
- Salt and pepper, to taste
- 3 handfuls fresh spinach
- Kosher salt and freshly ground black pepper, to taste
- 12 oz pasta of your choice
Blueberry, Lavender and White Chocolate Cake with The Happy Egg Co.
By vealam
Cake: Cream your butter in a mixer then add the caster sugar
- Cake:
- 7-8 eggs by The Happy Egg Co.
- 2 c (453g) self-raising flour
- 2 c (453g) butter
- 2 c (453g) caster sugar
- 1 heaped teaspoon of edible lavender florets
- Blueberry & Lavender Preserves:
- 7 oz. (200g) of blueberries
- 2 tablespoons of edible lavender florets
- 2 tablespoons of lemon juice
- 250 g jam sugar 6 tablespoons of room temperature water
- White Chocolate Buttercream:
- 150 g white chocolate buttons
- 350 g butter
- 250-350 g icing sugar
Caramel Apple Poundcake
By vealam
Preheat the oven to 325 degrees F and place an oven rack in the center position
- For the cake:
- 8 ounces (2 sticks) unsalted butter, room temperature
- 1 ? cups granulated sugar
- 6 ounces (1 1/2 cups) cake flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 large eggs
- 3 egg yolks
- 1 teaspoon pure vanilla extract
- 2 teaspoons brandy
- 1 Granny Smith apple
- For the Caramel Sauce:
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream or half and half
- 1/4 teaspoon salt
Chicken and Andouille Sausage Pasta with Creamy Smoked Mozzarella Cream Sauce
By vealam
Make the pasta: Prepare the penne pasta according to package directions, using salted water to cook
- For the pasta:
- 12 ounces penne pasta
- 2 tbsp coconut or avocado oil, divided
- 1 lb chicken breast, diced into 1” chunks
- 2/3 yellow onion, diced
- 4 garlic cloves, peeled and minced
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 1/2 cup, red bell pepper, large dice, about 1” pieces
- Andouille Sausage - 4 links ( 12 ounces), sliced into thin circles. - I like the smoked chicken andouille from Trader Joe’s
- 28 ounce container chopped tomatoes, drained
- Mozzarella cream sauce:
- 1 Tbsp butter
- 1 Tbsp flour
- 1/2 c heavy cream
- 1/2 c milk
- 1/2 c parmesan cheese
- 3 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 ounces smoked mozzarella, shredded
- Garnish:
- 1 cup fresh basil, thinly sliced
- Freshly grated parmesan
Mexican Street Corn Dip
By vealam
To a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pe...
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup sour cream
- 3 tablespoons mayo
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (plus extra for garnish)
- salt and black pepper
- 2 tablespoons unsalted butter
- 3 cups corn kernels, either cut from the cob or thawed frozen
- 1 jalapeno pepper, seeds and stem removed, finely chopped
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 2 tablespoons sliced green onions (plus extra for garnish)
- 1/4 cup cotija cheese (plus extra for garnish)
- tortilla chips, for serving
Ultra Lemony Bundt Cake
By vealam
Bundt that bundt: Preheat oven to 350˚F degrees
- For the cake:
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 3/4 cups granulated sugar
- 10 lemons, zested* (about 10 tablespoons)
- 8 ounces (2 sticks) unsalted butter, melted and cooled
- 1/2 cup canola oil
- 3 tablespoons dark rum**
- 2 tablespoons lemon extract
- 3 large eggs, room temperature
- 3 large egg yolks, room temperature
- 3/4 cup heavy cream
- For the lemon syrup:
- 1/3 cup granulated sugar
- 1/3 cup lemon juice
- 2 tablespoons dark rum**
- For the glaze:
- 2 to 4 tablespoons lemon juice
- 2 teaspoons almond extract
- 2 1/2to 3 cups confectioners’ sugar
- 1/3 cup slivered almonds, toasted
Easy Cheddar Sourdough Bread
By vealam
To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands...
- 3 cups bread flour (I use King Arthur)
- one-17.6 ounce (500 gram) tub plain unsweetened Greek yogurt with active cultures (must say 'active cultures', I used 0% Non-Fat Fage)
- 1/2 to 1 about 1/2 to 1 cup sour cream (or Greek yogurt, lite versions are okay), or as needed see below step 1
- 1 teaspoon salt, or to taste
- scant 1 teaspoon (just slightly less than 1 teaspoon) instant dry yeast (I use Red Star Platinum) for 6 to 12 hours rising (use closer to 1/2 teaspoon yeast if you plan to allow dough to rise for 12-18 hours; see step 4 below)
- 4 about 4 ounces cheddar cheese, diced in 1/2-inch cubes (I used Kerrygold Red Leicester, try your favorite)