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Recipes
Creamy Chicken Quinoa and Broccoli Casserole
By vealam
Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it...
- 2 cups reduced sodium chicken broth
- 1 cup milk (I used 2%)
- 1 teaspoon poultry seasoning
- 1/2 cup flour
- 2 cups water, divided
- 1 cup uncooked quinoa, rinsed
- 1/4 cup cooked, crumbled bacon (optional… sort of)
- 1 pound boneless skinless chicken breasts
- 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
- 1/4 cup shredded Gruyere cheese (any kind will work)
- 3 cups fresh broccoli florets
Romesco Grilled Cheese with Gruyere + Watercress
By vealam
In a cast iron skillet over medium-low heat, melt butter
- Romesco Sauce:
- 2 slices thick sourdough bread
- 4 oz gruyere cheese, sliced thin
- 1 tbs unsalted butter
- 1 small bunch watercress
- 2 tbs romesco sauce
- 1 large bell pepper, roasted
- 1/2 cup slivered almonds
- 2 tsp smoked paprika
- 1 tsp smoked garlic
- 1 tbs champagne vinegar
- 1/4 cup olive oil
- 1/2 tsp cayenne papper
- salt and pepper
Pumpkin Sticky Buns with Pecan Bourbon Caramel Goodness
By vealam
Make these a new family tradition, a show stopper for sure, but don't expect any leftovers!
- STICKY BUNS:
- Nonstick cooking spray
- 1/2 cup butter
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 1 cup warm whole milk
- 1/2 cup granulated sugar
- 22 ounces solid pumpkin puree, divided
- 1 1/2 teaspoons kosher salt
- 5 1/4 cups unbleached all-purpose flour, plus 1/4 cup as needed, plus more for flouring
- 1 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- Pinch of cloves
- 6 ounces unsalted butter, room temperature
- CARAMEL:
- 8 ounces unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 6 tablespoons light corn syrup
- 1/2 teaspoon kosher salt
- 1/3 cup bourbon
- 2 cups pecan halves, lightly toasted
Chocolate Peanut Butter Pie
By vealam
To make the wafers, sieve the flour, cocoa powder and salt and set aside
- For the wafer base:
- 295 g plain white flour
- 80 g cocoa powder
- 1/4 tsp fine salt
- 225 g butter, softened plus 100g , melted
- 100 g granulated sugar
- 25 g light brown sugar
- 3 tbsp honey
- For the filling:
- 250 g cream cheese
- 340 g natural smooth peanut butter
- 40 g light brown sugar
- 4 tbsp honey
- 220 ml double cream
- For the topping:
- 380 ml double cream
Nutella Brownies
By vealam
1. Preheat oven to 350 degrees
- For BROWNIES:
- 4 ounces unsweetened chocolate; coarsely chopped
- 3/4 cup unsalted butter, cut into cubes
- 1 1/4 cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 12 Ferrero Rocher candies, sliced in half
- For the NUTELLA BUTTERCREAM:
- 1/4 cup unsalted butter, softened
- 1/3 cup Nutella
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups confectioners' sugar
- 2 tablespoons heavy cream
Knock You Naked Brownies
By vealam
Preheat oven to 350 degrees
- 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
- 1 cup Finely Chopped Pecans
- 1/3 cup Evaporated Milk
- 1/2 cup Evaporated Milk (additional)
- 1/2 cup Butter, Melted
- 60 whole Caramels, Unwrapped
- 1/3 cup Semi-Sweet Chocolate Chips
- 1/4 cup Powdered Sugar
Sweet Soft Cherry Bread with Cherry-Almond Glaze
By vealam
Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray or lightly grease and flour the pans;...
- Cherry Bread:
- one 10-ounce jar maraschino cherries, divided
- 2 tablespoons all-purpose flour
- 1 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 2 large eggs
- 1/2 cup canola or vegetable oil
- cherry juice, reserve 1/4 cup
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Cherry-Almond Glaze:
- 1/4 cup reserved cherry juice
- 1 teaspoon almond extract
- 1 1/2 about 1 1/2 cups+ confectioners' sugar
Caramel Apple Pie
By vealam
Preheat the oven to 375°F
- 2 of your favorite pie crusts, homemade or store-bought
- 6 cups (about 6 large) Pink Lady Apples – peeled, cored, and sliced into 1/2″ slices
- 1/2 cup granulated sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 tablespoon pure vanilla extract
- 20 Werther’s Baking Caramels
- 1 tablespoon heavy cream or half and half
Carrot Cake Donuts
By vealam
FOR THE DONUTS: Cream butter, sugar and salt
- FOR THE DONUTS:
- 1/2 c. butter, softened
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 2/3 c. brown sugar
- 2/3 c. vanilla yogurt
- 2/3 c. crushed pineapple, drained (save juice)
- 2/3 c. shredded carrots
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 2 c. flour
- FOR THE FROSTING:
- 4 oz. cream cheese
- 4 tbsp. butter
- 2 Tbsp. pineapple juice
- 3/4 c. powdered sugar
- 1/2 c. chopped walnuts
Rainbow Chicken Salad with Almond Honey Mustard Dressing
By vealam
Heat the oil in a large skillet over medium high heat
- For the DRESSING:
- 2 teaspoons olive oil
- 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 2 cups grapes, halved
- 1 cup fresh blueberries
- 3 cups curly lettuce, chopped
- 1/2 cup feta cheese
- 1/2 cup almonds, chopped or crushed
- 3 tablespoons almond butter
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons water
- 1 tablespoon stoneground mustard
- 1/2 tablespoon raw honey
- 1/4 teaspoon salt, more to taste
- 1/2 teaspoon garlic