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Recipes
California Club Pasta Salad
By vealam
Dressing: throw all of the ingredients in a blender and blend until smooth and no chunks remain
- Honey Avocado Dressing:
- 1/2 avocado, chopped
- juice of one lemon
- 2 teaspoons garlic, minced
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- pinch of salt
- Pasta:
- 16 oz Mini Shell Pasta, cooked and cooled
- 6 slices of bacon, cooked
- 2 cups of cherry tomatoes, halved
- 1 1/2 cups colby jack cheese, cubed
- 2 cups of spinach, chopped
- 3 turkey tenderloins
- Olive Oil
- Season salt
- salt to taste
Blackberry Yogurt Cake
By vealam
Preheat oven to 350 degrees
- For the glaze:
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 3 eggs
- 2 Tbsp. lemon juice
- Zest of 1 lemon
- 2 1/2 cups all-purpose flour, divided
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. plain Greek yogurt
- 1/3 cup buttermilk
- 1 tsp vanilla extract
- 2 cups fresh blackberries
- 1 1/2 cups confectioner’s sugar
- 1/4 cup fresh blackberries, pureed
- 1 tsp vanilla extract
Carrot Cake Cheesecake
By vealam
Preheat oven to 350 degrees
- Cheesecake Mixture:
- 2 (8 oz) pkg cream cheese, softened well (but not melted)
- 2/3 cup granulated sugar
- 1 1/2 tsp all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Carrot Cake:
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup canola oil
- 1/4 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cups finely grated carrots
- Topping:
- 2 oz cream cheese, softened
- 1 Tbsp butter, softened
- 1 1/4 cups powdered sugar
- 1/4 cup + 2 Tbsp sour cream
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
Raspberry Tart
By vealam
Put the milk in a saucepan
- 1 cup/250 ml milk
- 1/2 vanilla bean, halved lengthwise and seeds scraped
- 3 egg yolks
- 1/4 cup/55 g sugar
- 2 tablespoons flour
- 1 tablespoon framboise (raspberry liqueur)
- 1/4 cup/60 ml heavy cream
- 1 pound/450 g fresh raspberries
- 1 (9-inch/23 cm) prepared baked cookie crust
Oatmeal Apple Cheesecake Bars
By vealam
Preheat oven to 350 degrees
- For the oatmeal crumble:
- 1 1/2 cup flour
- 1 1/2 cup old-fashioned oatmeal
- 1 cup light brown sugar
- 1/2 tsp salt
- 12 Tbsp butter, melted
- For the filling:
- 1 cup apple butter
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 egg
Heirloom Tomatoes with Garlic Scape and Basil Vinaigrette
By vealam
1. Cut tomatoes into wedges (four or five, depending on the size of the tomato) and transfer to a bowl
- 2 lbs heirloom tomatoes
- 1 1/2 cups coarsely chopped garlic scapes
- 1/4 cup basil, packed
- 3 tablespoons Champagne vinegar
- 1/4 cup extra virgin olive oil, plus 1 tablespoon
- Kosher salt
- Black pepper
Chicken Avocado Lime Soup
By vealam
In a large pot heat 1 Tbsp olive oil over medium heat
- 1 1/2 lbs boneless skinless chicken breasts*
- 1 Tbsp olive oil
- 1 cup chopped green onions (including whites, mince the whites)
- 2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)
- 2 cloves garlic, minced
- 4 (14.5 oz) cans low-sodium chicken broth
- 2 Roma tomatoes, seeded and diced
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper
- 1/3 cup chopped cilantro
- 3 Tbsp fresh lime juice
- 3 medium avocados, peeled, cored and diced
- Tortilla chips, Monterrey jack cheese, sour cream for serving (optional)
Smoked Blue Cheese Stuffed Bacon-Wrapped Chile Peppers
By vealam
Heat the gas grill to high until the grill temperature gauge registers temperature to 300 degrees
- 3 large fresh Anaheim Chile Peppers
- 3 ounces of Cream Cheese, softened
- 1 6-ounce tub Blue Cheese crumbles
- 9 slices of Thick Bacon
- Wooden Toothpicks (approximately 4 per chile pepper)
- Mesquite wood chips
- Foil drip pan to fit under the grate OR a homemade drip pan made from heavy duty foil
Cilantro Lime Chicken Thighs
By vealam
Preheat your oven to 375 degrees F
- Spice Mix:
- 8 chicken thighs, bone in, skin on
- Olive oil
- 6 garlic cloves, roughly chopped
- 1 cup dry white wine
- 2 limes, juice of
- 2 cups chicken broth
- 1 bunch cilantro, stems removed, chopped; more for garnish
- Olive oil
- 1 tbsp seasoned salt
- 1 tsp hot paprika
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1/2 tsp ground nutmeg
Gluten-Free Apple Tart
By vealam
FOR THE CRUST: In a large mixing bowl, beat the butter at medium speed using a stand mixer or electric hand mixer u...
- FOR THE CRUST:
- 1/2 cup 1/2 cup unsalted butter, room temperature
- 3 tablespoons 3 tablespoons granulated sugar
- 1 large 1 large egg
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 teaspoon 1/4 teaspoon salt
- 1 1/2 cups 1 1/2 cups gluten-free flour* (all-purpose flour or white whole wheat flour can be used for a non-gluten-free version)
- FOR THE CRUMB TOPPING:
- 1 1/2 cups 1 1/2 cups gluten-free flour* (all-purpose flour or white whole wheat flour can be used for a non-gluten-free version)
- 1 teaspoon 1 teaspoon ground cinnamon
- 1/2 cup 1/2 cup brown sugar
- 1/4 cup 1/4 cup granulated sugar
- 1/8 teaspoon 1/8 teaspoon salt
- 3/4 cup 3/4 cup unsalted butter, cold
- ng.
- 2 cups 2 cups (320 grams) white rice flour
- 2/3 cup 2/3 cup (128 grams) potato starch
- 1/3 cup 1/3 cup (40 grams) tapioca flour / starch
- 1 teaspoon 1 teaspoon xanthan gum
- FOR THE APPLE FILLING:
- 1 tablespoon 1 tablespoon lemon juice
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 cup 1/4 cup granulated sugar
- 1/4 cup 1/4 cup brown sugar
- 2 teaspoons 2 teaspoons cornstarch
- 1 teaspoon 1 teaspoon ground cinnamon
- 1/8 teaspoon 1/8 teaspoon ground nutmeg
- pinch pinch of salt
- 4 medium 4 medium (about 1 3/4 pounds) Granny Smith apples, peeled and cut into slightly less than 1/4" slices
- FOR SERVING:
- powdered sugar or vanilla ice cream
- Note: If you need the tart to be gluten-free, make sure all your products are certified gluten-free.