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Recipes
5-Ingredient Tripple Decker Chocolate Peanut Butter Bars
By vealam
Line an 8x8 inch square brownie pan with parchment paper
- 1/2 cup salted butter (1stick), softened
- 1 1/2 cups + 4 tablespoons creamy peanut butter, divided
- 2 teaspoons vanilla extract
- 1-2 cups powdered sugar (I only used one)
- 3 cups semi sweet chocolate chips, divided
Mini Blue Cheese Balls
By vealam
Sometimes I just want a bite
- 8 ounces cream cheese, at room temperature
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon white pepper
- 4 ounces (2/3 cup) Blue Cheese, crumbled
- 1/2 cup chopped black olives
- 2 green onions, chopped
- 6 ounces (1 1/2 cup) White Cheddar Cheese, shredded
- 1 cup pecans, chopped and toasted
Garlic Herb Roast Beef with Horseradish Mustard Sauce
By vealam
Mix together olive oil, garlic, herbs, salt, and pepper in a small bowl
- Horseradish Mustard Sauce:
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1 tablespoon rosemary, minced
- 1 tablespoon thyme leaves, minced
- 1 tablespoon sage leaves, minced
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 3 lb Certified Angus Beef® Eye of Round roast
- 1/3 cup light mayonaise
- 2 tablespoons prepared horsradish
- 1 tablespoon whole grain dijon mustard
Red Velvet Cheesecake Brownies
By vealam
Everywhere red velvet goes, cream cheese frosting is sure to follow
- RED VELVET BROWNIES:
- 8 tablespoons (1 stick) unsalted butter, melted, plus more for greasing pan
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/8 teaspoon salt
- 1/2 teaspoon white vinegar
- 2 eggs
- 3/4 cup all-purpose flour
- CHEESECAKE FILLING::
- 1 package (8 ounce) cream cheese, softened
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
Chocolate Peanut Butter Cup Cookies
By vealam
Preheat oven to 375 degrees
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened baking cocoa
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup smooth peanut butter (I used Skippy Natural)
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 Tbls water
- 1 1/2 cups Reese's minis peanut butter cups, divided
Roasted Banana and Caramel Milkshake
By vealam
Preheat the oven to 400°F
- For Garnish:
- 2 whole bananas
- 3 cups dulce de leche or caramel swirl ice cream
- 1/4-1/2 cup of milk, depending on thickness desired
- Optional: ice cubes to make it super thick.
- 1 tablespoon caramel sauce, warmed just enough to be pourable
- unsweetened or lightly sweetened whipped cream
- additional caramel sauce
- chocolate sauce
- 2 halves of a bruleed banana (3 step tutorial found here)
Sesame Ginger Quinoa Salad with Grilled Chicken
By vealam
Bring the broth and quinoa to a boil, then cover with a lid and let the quinoa simmer 15-20 minutes until all of th...
- 1 1/2 cups quinoa, rinsed and drained
- 3 cups chicken broth
- 1 teaspoon kosher salt
- 1 red bell pepper, diced
- 2 green onions thinly sliced, white parts
- 1/2 cup edamame
- Sesame Ginger Sauce
- 2 green onions, tops only, rough chopped
- 1 red Fresno chili
- 2 inch pieces of fresh ginger, peeled and thinly sliced
- 3 tablespoons sesame oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons coconut milk
- 1 tablespoon peanut butter
- 1/2 teaspoon red pepper flakes
- Kosher salt to taste
- 2 thin grilled chicken breasts, thinly sliced and seasoned with salt and pepper.
Tart Cherry Pie
By vealam
Make the crust. At least 2 hours before baking the pie, make the crust
- Crust:
- 1 1/4 c. all-purpose unbleached flour
- 1 tsp. pure cane sugar
- 1/2 tsp. kosher salt
- 1/2 c (1 stick) unsalted butter, cold
- 1/4 c. ice water
- 1 tbsp. whole milk yogurt or sour cream
- Filling:
- 5 c. tart cherries, frozen
- 1 1/4 c. pure cane sugar
- 1/3 c. organic cornstarch
- 1 tbsp. water
- 1 tbsp. unsalted butter
- 1/2 tsp. almond extract
- pinch of kosher salt
- Crumble:
- 1 1/4 c. all-purpose unbleached flour
- 1/3 c. brown sugar, lightly packed
- 1/3 c. pure cane sugar
- pinch of kosher salt
- 7 tbsp. unsalted butter, melted
- 1/8 tsp. almond extract
Bali Island Chicken Rice Bowls
By vealam
Boil or steam veggies til fork-tender
- Bali island sauce:
- 2 large boneless skinless chicken breasts + salt and pepper to taste
- 1 zucchini, peeled and cut into 2 inch strips
- 1/3 cup carrot sticks
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 4 cups steamed rice OR 6 ounces cooked noodles (like spaghetti noodles)
- 1/3 cup reduced fat creamy peanut butter
- 6 tablespoons warm water
- 3 tablespoons low sodium soy sauce
- 2 teaspoons rice vinegar (may sub white vinegar in a pinch)
- 1/2-1 teaspoon sriracha (depending on how spicy you want it)
- 1/2 teaspoon garlic powder
Bangkok Coconut Curry Noodle Bowls
By vealam
Soak the noodles in a bowl of cold water
- For the Coconut Curry Sauce:
- 1 1 1 tablespoon oil
- 2 2 2 shallots
- 1 1 1 tablespoon fresh ginger, minced
- 2 2 2 tablespoons red curry paste
- 1 14-ounce 1 14-ounce 14-ounce can regular coconut milk
- 1/2 1/2 1/2 cup reduced sodium chicken or veggie broth (optional - see notes)
- 3 3 3 tablespoons sugar
- 1 1 1 tablespoon hot chili paste (sambal oelek)
- 2 2 2 tablespoons fish sauce
- 2 2 2 tablespoons soy sauce
- For the Bowls:
- 4 4 4 ounces rice noodles
- 1 1 1 tablespoon oil
- half an onion, chopped
- 1 1 1 cup chopped broccoli florets
- 1 1 1 cup shredded carrots
- 1 1 1 cup chopped asparagus
- 1 1 1 cup chopped purple cabbage
- sesame seeds for topping
- limes for serving
- handful a handful of fresh basil for serving