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Recipes
Pretzel-Crusted Chicken Tenders with Honey Mustard
By vealam
In a small bowl, whisk together all of the ingredients for the honey mustard
- FOR THE HONEY MUSTARD:
- 1/2 cup dijon mustard
- 1/4 cup whole grain mustard
- 3/4 cup honey
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- salt
- pepper
- FOR THE CHICKEN:
- 1/2 cup flour
- salt
- pepper
- 1 cup pretzels, crushed
- 3/4 cup panko bread crumbs
- 1 pound chicken breast, sliced into 1 inch slices
- flat-leaf parsley, chopped (for garnish)
Reese’s Peanut Butter Cup Puppy Chow
By vealam
Combine the cereal in a bowl and set aside
- 8 cups Chex cereal
- 2 cups Reese's Puffs cereal
- 16 oz. white melting chocolate (CandiQuik)
- 1/2 cup peanut butter (I used Reese's)
- 1 bag Reese's mini peanut butter cups (8 oz.)
- 2 cups powdered sugar
- 1/2 cup mini Reese's pieces
Chocolate Stout Cupcakes
By vealam
Preheat oven to 350 degrees F
- 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
- 2 cups sugar
- 2 cups all-purposeflour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle stout beer (recommended: Guinness)
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 (8-ounce) package cream cheese, softened at room temperature
- 3/4 to 1 cup heavy cream
- 1 (1-pound) box confectioners' sugar
Lemon Blueberry Layer Cake
By vealam
Preheat the oven to 350°F (177°C)
- Cake:
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature1
- 1 Tablespoon vanilla extract
- 3 cups (345g) sifted all-purpose flour, (spoon & leveled)2
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk3
- zest + juice of 3 medium lemons4
- 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
- 1 Tablespoon all-purpose flour
- Frosting:
- 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners' sugar
- 1 - 2 Tablespoons (15-30ml) heavy cream6
- 1 teaspoon vanilla extract
- pinch salt
Chicken Curry Cashew Currant Salad
By vealam
In a large mixing bowl, combine cooked chicken, red onion, celery, carrots, currants and cashews
- 3 pounds cooked chicken, shredded or diced (or rotisserie)
- 1/4 cup diced red onion
- 3 ribs celery, diced
- 1/2 cup carrots, shredded
- 1/2 to 1 cup currants (or raisins)
- 1 cup chopped cashews
- 1-1/2 cups mayonnaise
- 3 Tbsp. curry powder, or to taste
- 1 tsp. cumin
- Dash turmeric
- 1 cup cilantro, chopped
- Lime juice
- Salt and freshly ground pepper, to taste
White Chocolate Peanut Butter Shortbread Magic Bars
By vealam
Preheat oven to 350 degrees F
- 2 sticks softened butter, unsalted
- 1/2 cup granulated sugar
- 1 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 2 cups mini chocolate chips, divided
- 1/2 cup sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1/2 cup melted white chocolate
Classic Salsa with Roasted Corn
By vealam
Heat a grill pan to medium high heat
- 1 – 28 ounce can whole tomatoes with juice
- 2 – 10 ounce cans Rotel (Rotel comes in regular, medium, and hot varieties – choose based upon your preference)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 jalepeno, seeds removed if you want to keep the salsa mild, chopped
- 1/2 cup cilantro, chopped
- 1 ear of corn, roasted
- Butter
- Juice from 1 lime
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
Spicy Sesame Basil Noodles
By vealam
Bring a large pot of salted water to a boil
- 1 pound linguine or other egg noodle pasta, use gluten free if needed
- 3 tablespoons toasted sesame oil, divided
- 1/2 cup tahini
- 6 tablespoons soy sauce
- 1/4 cup hot chili oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2 carrots, cut into matchsticks
- 4 cups mung bean sprouts
- 4 ounces mushrooms, sliced
- 8 green onions, chopped
- 1/3 cup fresh basil, chopped
- 1/2 cup roasted peanuts, roughly chopped
- sesame seeds, for topping
Luxurious Vegan Chocolate Cake with Raspberry and Pomegranate
By vealam
Blend nuts and dates in a blender
- Bottom:
- 150 g cashew nuts
- 150 g dates
- 1 tablespoon water
- 6 tablespoons coconut flour (ground dried coconut)
- Filling:
- 200 g dark chocolate 54-70 %
- 6 tablespoons coconut cream
- 1 tablespoon coconut oil
- 250 g raspberries
- 1 pomegranate
- Tempered chocolate for garnishing
Oven-Fried Buttermilk Chicken
By vealam
Measure 2 cups of buttermilk and throw in the two cloves of smashed and peeled garlic, three tablespoons of hot sau...
- 2 cups Buttermilk
- 2 large Garlic Cloves, smashed and peeled
- 3 tablespoons Hot Sauce {I love Frank's Red Hot}
- 1 tablespoon All-Purpose Seasoning Salt
- 1 teaspoon Coarse Ground Black Pepper
- 1/2 teaspoon Cayenne
- 1/2 teaspoon Paprika
- 4 skinless, bone-in Chicken Drumsticks
- 4 skinless, bone-in Chicken Thighs
- 3 cups Crushed Cornflake Crumbs
- 1/2 stick Butter