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Recipes
Buttermilk Biscuits
By vealam
Preheat the oven to 425°F and arrange a shelf slightly below the center of the oven
- 2-1/3 cups self-rising flour
- 8 teaspoons (2 tablespoons + 2 teaspoons) sugar
- 1/2 cup butter (1 stick)
- 1-1/3 cups buttermilk
- 1 cup all-purpose flour, for shaping
Sriracha Glazed Chicken
By vealam
In a small bowl, whisk together soy sauce, white vinegar, Sriracha, sugar, grated ginger and toasted sesame oil
- 1/4 cup soy sauce
- 2 tablespoons plus 1 teaspoon white vinegar
- 1 tablespoon Sriracha sauce
- 1 tablespoon sugar
- 1 1/2 teaspoons toasted sesame oil
- 1 1/2 teaspoons freshly grated ginger
- 2 lbs. chicken wings/drumsticks
- 2 chopped green onions (both white & green parts)
Easy Strawberry Cupcakes
By vealam
For the Cupcakes: 1. Preheat oven to 350 degrees F
- For the Cupcakes:
- 1 (15.25 ounce) package French Vanilla cake mix (see note below)
- 1/2 (3.4 ounce) package instant vanilla pudding mix
- 1 cup Greek strawberry yogurt
- 3/4 cup vegetable oil
- 1/2 cup water
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 cup diced fresh strawberries (about 10 medium berries)
- For the Strawberry Buttercream:
- 4 sticks (2 cups) unsalted butter, room temperature
- 1.5 pounds (24 ounces or about 5.5 cups) confectioners' sugar, sifted
- 2 teaspoons pure vanilla extract
- 8 about 8 medium fresh strawberries, pureed (you'll need 4-5 tablespoons of puree)
Summer Corn Chowder
By vealam
Melt butter in a large pot over medium heat
- 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
- 3 Tbsp butter
- 5 slices bacon, cut into 1/4 to 1/2-inch pieces
- 1 medium yellow onion chopped (1 1/2 cups)
- 1/4 cup all-purpose flour
- 1 clove garlic, minced
- 5 cups water
- 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup half and half
- 1 Tbsp honey
- 2 - 3 Tbsp chopped fresh chives
- Shredded cheddar cheese, for serving (optional)
North Carolina Lemon Pie
By vealam
Make the crust: Preheat the oven to 350 degrees F
- For the Crust:
- 1 packet saltines (about 50 crackers)
- 1/4 teas salt
- 10 tbs unsalted butter, melted
- 1/4 cup light corn syrup
- For the Filling:
- 1 14oz can sweetened condensed milk
- 4 egg yolks
- 1/2 cup heavy cream
- 1 tbs grated lemon zest, plus 1/2 cup lemon juice (about 3 lemons)
- 1/8 teas salt
- For the Topping:
- 1/2 cup heavy cream
- 2 teas sugar
- 1/2 teas vanilla
Grilled Caprese Skewers
By vealam
If using wooden skewers, place in a bowl or shallow plate filled with 1 inch of water and soak for 20 minutes
- 1/2 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
- 2 cloves garlic, sliced into thin pieces
- 8 ounces good quality french bread, about 5 1-inch slices
- 12 ounces bread cheese (Juustoleipa) or halloumi cheese cut into 1-inch cubes
- 24 cherry tomatoes
- 24 basil leaves
- kosher salt and freshly ground black pepper
Roasted Tomatillo & Green Olive Salsa
By vealam
Salsa is a main food group, and as such you can put it on whatever you want
- 1 1/2 pounds tomatillos, husked
- 6 cloves garlic
- 2 jalapeño peppers
- 1 tablespoon olive oil
- 1 cup green olives, pitted
- 1 cup cilantro
- 1 lime, juiced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup water
- Substitute 1 serrano pepper for the jalapeño peppers if you like more heat
Triple Citrus Bars
By vealam
Preheat oven to 350 degrees F
- For the CRUST:
- 1 Cup All-Purpose Flour
- ? Cup Granulated Sugar
- 1/4 Teaspoon Salt
- 8 Tablespoons Cold Unsalted Butter, cut into cubes, plus extra for greasing
- For the FILLING:
- 1 Small/Medium Sized Lemon
- 1/2 Grapefruit
- 1/2 Orange
- 1 ? Cups Granulated Sugar
- 8 Tablespoons Unsalted Butter, cubed
- 4 Large Eggs
- 2 Tablespoons Cornstarch
- 1/4 Teaspoon Salt
Spiced Pear Crumb Bars With Dulce de Leche
By vealam
While spiced pear bars with a crispy, buttery crumble on top sounded good, drowning them in a drizzle of dulce de l...
- Filling Ingredients
- 3 pounds (about 5 medium) pears, peeled and diced (I used Anjou)
- juice from 1/2 fresh lemon
- 1/2 cup all-purpose flour
- 1 teaspoon cornstarch
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground all-spice
- dash of cloves
- Crust Ingredients
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground all-spice
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 batch dulce de leche, for serving (optional, but highly recommended)
Lavender-scented Peach Blueberry Pie Bars
By vealam
Line an 8 x 8-inch baking pan with parchment paper
- For the Crust:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- For the Filling:
- 9 doughnut peaches (about three to four regular peaches)
- 1 1/3 cup blueberries
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons cornstarch
- 3 tablespoons sugar
- 1 teaspoon dried lavender
- For the Streusel:
- 1/3 cup all-purpose flour
- 1/3 cup old-fashioned oats
- 5 tablespoons unsalted butter, cold and cut in cubes
- 1/8 teaspoon salt