Vealam's profile page
Recipes
Skinny Chocolate Swirl Cheesecake Bars
By vealam
For the crust: Preheat the oven to 350°F
- CRUST:
- 6 whole graham crackers
- 2 tablespoons coconut oil, melted
- FILLING:
- 1 (8-ounce) package 1/3-less fat cream cheese, at room temperature
- 6 ounces nonfat Greek yogurt
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg white
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 3 ounces semisweet chocolate, melted and cooled
Pepperoni Pizza Monkey Bread with Dipping Sauce
By vealam
1. Grease a 12-cup Bundt pan; set aside
- For the Bread:
- 1 pound pizza dough (fresh or frozen and thawed)
- 1/4 cup olive oil
- 8 ounces pepperoni slices, quartered
- 4 ounces mozzarella cheese, shredded (about 1 cup)
- 4 ounces provolone cheese, shredded (about 1 cup)
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- For the Sauce:
- 2 tablespoons unsalted butter
- 1/4 cup grated onion
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon olive oil
- Freshly ground black pepper
Strawberry Pina Colada Popsicles
By vealam
Place the cream of coconut, coconut milk, and pineapple chunks in the blender
- 15 ounce can Cream of Coconut cocktail mixer
- 1 cup unsweetened coconut milk
- 1 1/2 cups frozen pineapple chunks
- 24 0unces frozen strawberries in syrup, thawed
Slow Cooker Meat Sauce
By vealam
In a dutch oven or heavy bottomed pot set over medium/high heat, brown sausage and ground chuck
- 2 lbs ground Italian sausage (I used half sweet and half hot)
- 1 lb ground chuck
- 2 teaspoons extra virgin olive oil
- 2 onions, diced
- 2 bell peppers, diced
- 6 cloves garlic, minced
- 8 oz mushrooms, cleaned and sliced
- 3 28oz cans crushed tomatoes
- 1 can tomato paste
- 1/2 cup red wine
- 1 parmesan rind
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- kosher salt
- black pepper
- 1/4-1/2 teaspoon crushed red pepper flakes (to your taste)
Cajun Shrimp Pasta
By vealam
Add olive oil and butter to a large pot over medium high heat until melted together
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound shrimp
- salt and pepper
- 2 andouille sausages, sliced
- 1/2 onion, sliced
- 1 green pepper, sliced
- 1/2 red pepper, sliced
- 1 tablespoon minced garlic
- 3 roma tomatoes, sliced
- 2 cups chicken broth
- 1 1/2 cup white wine
- 1/2 cup heavy cream
- 1 teaspoon worcestershire
- 1 teaspoon hot sauce
- Cajun seasoning to taste
- 1 box linguini, cooked
- Garnish: parsley
Prosciutto, Tomato, and Olive Spaghetti
By vealam
In a large pot, bring 1.8 L (8 cups) of cold water to a boil
- 450 grams (1 pound) dried spaghetti
- 1.8 litres (8 cups) cold water
- 2 teaspoons sea salt
- 3 tablespoons extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 shallots, finely minced
- 130 grams (~ 1 cup) black olives, pitted (I used Taggiasca from Italy)
- 3 to 4 tomatoes, diced
- 1/2 cup dry white wine
- 2 tablespoons tomato paste or concentrate
- 42 grams (3 tablespoons) unsalted butter, cut up
- reserved pasta water (optional)
- 75 grams (2.5 oz) Parmesan cheese, finely grated
- a handful of flat-leaf parsley, finely chopped
- 200 grams (less than 1/2 pound) prosciutto, preferably Parma or San Daniele, at room temerature
Mini Lavender, Champagne and Hazelnut Cakes
By vealam
Instructions For the lavender sugar: In a food processor, blitz together the lavender buds and sugar until well c...
- For the lavender sugar:
- 2 tbsp. culinary lavender buds
- 2 cups caster sugar
- For the cakes:
- 2 1/2 cups all-purpose flour
- 3/4 cup hazelnut meal
- 1 tbsp. culinary lavender buds
- 3/4 tsp. sea salt
- 1 cup + 6 tbsp. butter, at room temperature
- 2 cups lavender sugar
- 2 tbsp. honey
- 6 large eggs
- 1/3 cup crème fraiche
- 1 tbsp. vanilla essence
- 1/2 cup champagne
- For the frosting:
- 1 cup butter, at room temperature
- 3 cups icing sugar
- 1 tsp. vanilla essence
- 2 tbsp. champagne
- Red and blue food colouring
Parmesan Crusted Fondue Grilled Cheese with Pepper Jelly
By vealam
Melt butter in a small saucepan over medium-low heat with sliced garlic
- 8 slices sourdough bread
- 4 tablespoons butter
- 2 large cloves garlic, thinly sliced
- 1/3 cup grated parmesan cheese
- 8 ounces baby swiss cheese, sliced
- 8 ounces gruyere, sliced
- 4 teaspoons pepper jelly
Sun Dried Tomato Chicken Florentine Pasta
By vealam
Cook the pasta according to package directions
- 8 ounces ziti or other pasta
- 1 tablespoon butter
- 1 lb. chicken, cut into bite sized pieces
- 1 tablespoon all purpose seasoning mix for the chicken
- 1/4 teaspoon cayenne
- 1 7-ounce jar DeLallo sun dried tomatoes, drained
- 3 cloves garlic
- 1/2 cup half and half
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1 1/2 cups Mozzarella cheese
- 1/2 teaspoon salt
- 2 cups spinach
Mile High Perfect Biscuits
By vealam
Preheat oven to 425ºF. Line a baking sheet with parchment paper or a non-stick baking mat
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tbsp sugar
- 1 tbsp baking powder
- 3/4 c. buttermilk (the cheat version is okay)
- 1 egg, beaten
- 1/4 cup shortening
- 1/4 cup cold water, divided
- 1 stick cold or frozen butter, cubed