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Recipes
Mini Kahlua Cheesecakes
By vealam
Prepare the cheesecake pan by rubbing the inside of each cheesecake well with a lightly oiled paper towel
- CRUST:
- 11 Chocolate sandwich cookies (Oreos)
- 2 Tablespoons butter
- FILLING:
- 2 oz. semi-sweet chocolate
- 12 oz. (1 and 1/2 package) cream cheese
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup Kahlua (coffee liqueur)
Cheesy Corn + Black Bean Dip
By vealam
Preheat your oven to 350 degrees and spray a 9x13 baking dish with baking spray {I use olive oil in my mister}
- 1 {11 ounce} can of Corn with Chipotle and Red Bell Peppers
- 1 {11 ounce} can of Corn with Jalapenos and Green Bell Pepper
- 1 {14 ounce} can Black Beans, drained and rinsed
- 1 {4 ounce} can of Mild Green Chiles
- 3 Green Onion, sliced {light and dark parts only}
- 1 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 8 ounce brick Monterey Jack Cheese, grated
- 4 ounces Pepper Jack Cheese, grated
- Salt to taste
- Corn Chips for serving and dipping!
Croissant French Toast
By vealam
Split the croissants in half through the middle
- 8 whole Croissants (a Rounder Shape Is Best)
- 5 whole Eggs
- 1/4 cup Half-and-half
- 2 Tablespoons Sugar
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Vanilla Extract
- Butter, For Frying And Serving
- Warm Syrup, For Serving
- Strawberries, For Serving (optional)
- Whipped Cream, For Serving (optional)
Easy Queso Dip Potato Soup
By vealam
Heat the butter over medium-high heat in a large soup pot
- 1/4 cup butter
- 1 cup red bell pepper, finely chopped
- 1 medium onion, chopped
- 3 poblano peppers, seeded and finely chopped*
- 2 garlic cloves, minced
- half of a 20-ounce package frozen Southwestern-style hash brown potatoes
- 1/2 teaspoon cumin
- 4 cups chicken broth
- 1/3 cup flour
- 1 and 1/2 cups milk
- 1 cup half and half
- 1 cup (4 ounces) shredded asadero (Oaxaca) cheese**
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/2 teaspoon salt, or more to taste
- To garnish: blue tortilla chips, red bell pepper, red onion, sliced jalapeno, cilantro
Turkey and White Cheddar with Caramelized Onion & Grape Grilled Cheese
By vealam
1. In a medium skillet, melt 1 tablespoon butter and vegetable oil over medium heat
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 small onion, sliced
- 12-15 red seedless grapes
- 1 tablespoon sage, slivered
- 1 pound turkey deli meat, shaved
- 2 cups white cheddar cheese, grated
- 1 cup arugula leaves
- 8 slices sourdough bread
- salt and pepper
Smoky Roasted Tomatillo & Tomato Salsa
By vealam
Place a large, dry, heavy skillet over medium heat
- 12 dried chipotle chile peppers, stemmed
- 12 dried guajillo (cascabel) chile peppers, stemmed
- 2 cups boiling water
- 2 pounds tomatillos, husks removed
- 2 pounds plum tomatoes, cored
- 1 large onion
- 1 head garlic, broken into cloves with excess paper brushed away
- 1 cup cider vinegar
- 2 teaspoons sugar (raw or granulated)
- 1 teaspoon salt (non-iodized)
Peppermint Bark Chocolate Cake
By vealam
CAKE: Move rack to middle of oven and preheat the oven to 350°
- CAKE:
- 1 3/4 c. all-purpose flour, plus more for dusting
- 1 1/2 c. granulated sugar
- 1/2 c. dark brown sugar
- 3/4 c. + 1 Tbsp. unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 c. hot water
- 5 fresh mint sprigs or 1 sachet peppermint tea
- 1 c. buttermilk
- 1/2 c. vegetable oil
- 2 large eggs
- 1 Tbsp. vanilla extract
- MASCARPONE BUTTERCREAM:
- 12 oz. unsalted butter, softened
- 8 oz. mascarpone, softened
- 2 tsp. vanilla extract
- 1 2/3 c. powdered sugar, sifted
- Pinch of kosher salt
- 2.5 oz. peppermint bark, finely chopped, plus more for decorating
- TOOLS:
- Three 9" x 2" round cake pans
- Three 9" parchment rounds
- Stand mixer
- Mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Wire cooling rack
- Long, sharp serrated knife
- Plastic wrap
- Small saucepan
- Revolving cake stand or an inverted bowl with a plate on top
- 9 " cardboard roundS
- Evenbake cake strips, pre-soaked in water
- Offset spatula (I used this one)
- Sift
Strawberry Lemon Cheesecake Bars
By vealam
Preheat oven to 350. Line an 8x8 inch baking pan with foil and lightly grease with cooking spray
- crust layer:
- 12 graham cracker sheets
- 1/4 cup sugar
- 1/2 cup butter, melted
- cheesecake layer:
- 16 ounces cream cheese, softened (2 8-ounce bricks)
- 1/3 cup sugar
- 1 egg, at room temperature
- 1-2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla
- strawberry swirl:
- 1/3 cup chopped strawberries
- 2 tablespoons sugar
- 1-2 tablespoons water, as needed
Guava-Lime Mojito Popsicles
By vealam
Blend all ingredients in a blender on high until fully incorporated
- 10 fluid ounces (1 cup plus 2 tablespoons) Guava Juice (I used Ceres brand)
- 4 ounces Lime Juice
- 3 ounces Light Rum
- 1 ounce Dark Rum
- 4 ounces Simple Syrup
- 12 fresh Mint Leaves
40 Garlic Chicken with an Asian Twist
By vealam
Heat oil in a cast iron skillet or Dutch oven over medium high heat
- 3 tablespoons oil
- 4 lbs chicken pieces (i.e. bone-in, skin-on chicken breasts, thighs, or legs)
- salt and pepper, to taste
- 40 cloves garlic, peeled
- 3 slices ginger
- 1 tablespoon soy sauce
- 1/4 cup shaoxing wine
- 1/4 cup dry vermouth
- 2/3 cup chicken stock
- small handful of cilantro