Vealam's profile page
Recipes
Baked French Toast with Banana and Chocolate Chips
By vealam
Generously grease a 9 X 13 deep-dish casserole dish with 1 tablespoon of butter
- for crumble:
- 2 loaves sliced cinnamon swirl bread (about 24 slices)
- 2 ripe bananas, sliced
- 1 1/2 cups semi-sweet chocolate chips
- 8 eggs
- 3 cups whole milk
- 1/4 cup butter, melted and cooled plus 1 tablespoon for greasing pan
- 1 tablespoon vanilla
- 1/2 cup oatmeal
- 1/2 cup butter, at room temperature
- 1/2 cup brown sugar
Banana Cream Caramel Cheesecake Dip
By vealam
In a medium bowl beat dream whip, vanilla extract, and 1/2 cup cold milk with a hand mixer until peaks form
- 1 (5.1 oz) Instant Vanilla Pudding (can use instant banana pudding as well)
- 1 envelope dream whip
- 1 tsp vanilla extract
- 8 oz cream cheese, soft
- 1 3/4 cup cold milk
- 2 bananas
- Caramel Ice Cream topping
Mojitos
By vealam
In a large pitcher, muddle mint sprigs with sugar and lemon and lime juices until well combined
- 1 bunch fresh mint, cleaned
- 1 cup sugar
- 4 lemons, juiced
- 4 limes, juiced
- Ice cubes
- 1 (750 ml bottle) light rum
- 1 liter club soda
Crispy Buffalo Cheddar Potato Nachos
By vealam
Preheat the oven 425 degrees F
- 4 russet potatoes, slice in 1/4 inch rounds
- 4 tablespoons olive oil
- 1 teaspoon seasoned salt, divided
- salt+ pepper, to taste
- 1/2 cup butter, melted
- 1/2 cup hot sauce (I like to use Franks Hot Sauce)
- 6 ounces sharp cheddar cheese, shredded
- 4 ounces gorgonzola or blue cheese, crumbled
- 1 avocado, sliced
- chopped cilantro + green onion, for serving
- buttermilk ranch, for serving
Tuna Burgers with Tapenade Aioli
By vealam
Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper
- FOR THE TUNA BURGERS:
- 1 1/2 pounds fresh tuna steaks, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon chipotle pepper puree
- 3 tablespoons canola oil
- 1 tablespoon honey
- 2 green onions, thinly sliced
- Salt
- Freshly ground black pepper
- 4 ciabatta rolls or French bread
- Watercress
- FOR THE TAPENADE AIOLI:
- 1/4 cup kalamata olives, pitted and chopped
- 2 tablespoons capers, drained
- 2 cloves garlic, coarsely chopped
- 1 lemon, zested
- 1/2 lemon, juiced
- 1/2 cup prepared mayonnaise
- Salt
- Freshly ground black pepper
Pumpkin Snickerdoodle Cake Bars
By vealam
Preheat oven to 350 degrees F
- 1 box yellow cake mix
- 1 stick unsalted butter, softened
- 1 large egg
- 1 cup pumpkin puree such as Libby’s
- 1 cup cinnamon chips
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Caribbean Pork Tenderloin
By vealam
Combine the seasoning ingredients
- For the Jerk Seasoning:
- 2 (1 lb) pork tenderloins
- 2 Tbsp olive oil
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp chipotle powder
- 1/2 tsp cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- For the Mango-Ginger Glaze:
- 1 cup mango ginger chutney
- 1 Tbsp butter
- 2 Tbsp dark rum
- juice and zest from 2 limes
- 2 Tbsp brown sugar (light or dark)
Blueberry Lemon Yogurt Cake
By vealam
Preheat the oven to 350 degrees Fahrenheit
- 1 1/2 cups white whole wheat flour or regular whole wheat flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon fine grain sea salt
- 2 medium lemons, preferably organic, to be zested and juiced
- 1 cup sugar (I used organic cane sugar)
- 3/4 cup plain whole-milk (full fat) yogurt
- 3 extra-large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup extra-virgin olive oil
- 1 cup fresh or frozen blueberries (if frozen, do not defrost!)
- 2 teaspoons honey
- Optional accompaniments: coconut whipped cream or regular whipped cream or vanilla ice cream
Brown Butter Cake with Vanilla Bean Cream and Cherries
By vealam
Prepare the brown butter ahead of time as you will need to chill it: Place butter in a small saucepan on low heat a...
- For the Cake:
- 150 g (1 1/3 sticks) butter (I used slightly salted but unsalted is also fine)
- 180 g (approx 1 & 1/4 cups) plain/all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 120 ml (about 1/2 cup) milk
- 1 tsp vanilla bean paste/pure vanilla extract
- 175 g (approx 3/4 cup) granulated sugar (I used caster/superfine)
- 2 large eggs
- For the cream:
- 300 ml (about 1 1/4 cups) thickened cream, cold
- 1 vanilla bean pod, split and seeds scraped (or 1 tsp vanilla bean paste/pure vanilla bean extract)
- 1/4 cup icing/confectioner's sugar, sifted
- To decorate: Fresh cherries or other fruit
pesto chicken pasta with sun dried tomatoes
By vealam
Bring at least 2 quarts of water to a boil
- 2 quarts water
- 2 teaspoons salt
- 12 ounces rigatoni pasta
- 1/2 cup plain Greek yogurt
- 3/4 cup cream
- 1/2 cup basil pesto
- 2 teaspoons cornstarch
- 1/3 cup marinated sun-dried tomatoes, chopped
- 1 6.5-ounce jar marinated artichoke hearts, roughly chopped
- 1 and 1/2 or 2 cups cooked chicken, chopped (rotisserie is best)
- 3-4 cups fresh spinach
- fresh Parmesan, to garnish