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Recipes
Smoked Salmon Baked Eggs with Roasted Asparagus
By vealam
Preheat oven to 400 Deg F
- 3 Tbsp butter, divided
- 1 small leek, white and light green part only, diced (about 1/3 c)
- 8 Tbsp Cream Cheese, room temperature
- 8 ounces smoked salmon, drained and flaked (from World Market)
- 8 whole eggs
- 1 tsp Hawaiian alaea sea salt (From World Market)
- 1/2 tsp ground black pepper
- 4 tsp chives, diced
- 1 lbs asparagus, ends trimmed off
- 1 Tbsp good quality olive oil (from World Market)
- 1 tsp Hawaiian Salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Maple Balsamic Vinaigrette
By vealam
Mix and whisk all ingredients together
- 2 T. balsamic vinegar
- 1 T. red wine vinegar
- 1 T. fresh lemon juice
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1/4 cup olive oil
- 1/4 cup maple syrup
- Pepper to taste
Funfetti Cupcakes
By vealam
Preheat oven to 350 degrees
- Funfetti Cupcakes:
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup + 2 Tbsp granulated sugar
- 1 large egg
- 2 large egg whites
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup + 3 Tbsp milk (preferably whole)
- 1/4 cup rainbow jimmies sprinkles (preferably ones without browns)
- Buttercream frosting, recipe follows
- Rainbow nonpareils, for sprinkling tops (or more jimmies)
- Fluffy Vanilla Buttercream Frosting:
- 1 cup butter, nearly at room temperature (I prefer to use 2/3 cup (10 1/2 Tbsp) unsalted and 1/3 cup salted)
- 3 cups powdered sugar
- 1 1/2 – 2 Tbsp heavy cream
- 1 tsp vanilla extract
Cinnamon Toast Pancake Bread
By vealam
Preheat the oven to 350F degrees
- 1 cup milk
- 1/2 cup granulated sugar + 2 Tablespoons
- 1/2 cup light brown sugar
- 1 large egg
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon butter extract (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon + 1/4 teaspoon
- 1/3 cup vegetable oil
Chopped Brussels Sprout Salad with Creamy Shallot Dressing
By vealam
Fry the bacon over low heat until crispy
- DRESSING:
- 30-40 brussels sprouts (makes about 4 cups shredded)
- 6 slices bacon
- 1 cup pomegranate arils
- 1/3 cup almonds
- 1/2 cup freshly grated Pecorino Romano cheese
- 1 shallot, chopped
- juice of one orange
- juice of one lemon
- 1/2 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons Greek yogurt
- 1/3 cup oil
- up to 2 tablespoons water
Slow Cooker Chicken Cheesesteaks
By vealam
Slow-cooked, seasoned chicken breasts piled high on soft, toasted hoagie rolls with cheese, roasted red peppers, ja...
- for serving:
- 1 cup chicken broth
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- olive oil, for sauteeing
- 1 + 1/2 - 2 pounds boneless, skinless chicken breasts
- coarse salt and fresh black pepper
- 2 large yellow onions, sliced in half moons
- 2 fire roasted (jarred) red peppers, sliced on the thicker side
- 2 jalapeno peppers, seeds and stems removed, minced
- 2 cloves garlic, minced
- hoagie rolls
- butter, for toasting
- american, provolone or sharp cheddar cheese
- refrigerator pickles
- hot sauce
Caramel Cupcakes with Homemade Yellow Butter Cake
By vealam
Preheat oven to 350 degrees F
- Cupcakes:
- 1 stick unsalted butter, softened
- 1 cup plus 2 tablespoons granulated sugar
- 1 large eggs
- 1/4 cup sour cream
- 2 teaspoons pure vanilla extract
- 1/4 cup buttermilk (no substitutions)
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 10 unwrapped Werther’s Original Caramel Hard Candies
- Buttercream Frosting:
- 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 20 unwrapped Werther’s Original Soft Caramels
- 2 tablespoons milk
Chocolate Zucchini Coconut Cake with Coffee Glaze
By vealam
Preheat the oven to 350 degrees
- Cake:
- 3/4 cup butter, room temperature
- 1 cups white sugar
- 2 eggs
- 1 1/2 cups shredded zucchini
- 1 1/2 cups shredded sweetened coconut
- 1 1/2 cups flour
- 1 1/2 cups cocoa powder (I used Hersheys Dark)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup espresso or strong coffee
- 3/4 cup milk buttermilk
- Coffee Glaze:
- 2 tablespoons espresso or strong coffee
- 2 cups powdered sugar
- 1 tablespoon heavy cream
Pork-and-Shrimp Shumai
By vealam
MAKE THE DIPPING SAUCE In a small bowl, whisk the soy sauce with the black vinegar and chili-garlic sauce
- DIPPING SAUCE:
- 1/4 cup soy sauce
- 1/4 cup black vinegar
- 1 teaspoon Chinese chili-garlic sauce
- SHUMAI:
- 12 ounces ground pork
- 6 ounces raw medium shrimp—shelled, deveined and finely chopped
- 4 scallions, white and light green parts only, minced
- 3 tablespoon minced peeled fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons Shaoxing wine or dry sherry
- 3/4 teaspoon kosher salt
- All-purpose flour, for dusting
- 1 package round dumpling wrappers, thawed if frozen
- Napa cabbage leaves, for steaming
- Blanched green peas, for garnish
Spicy Southern Cheese Crackers
By vealam
Using an electric mixer on medium speed, beat together the cheese and butter until fluffy, about 3 minutes
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 1/2 cup (113 grams) salted butter, at room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1 1/2 cups (213 grams) all-purpose flour