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Recipes
The Detox / Retox Cocktail – Shutterbean
By vealam
Fill a large jar with ice and the grated ginger
- 1 large handful ice, plus more for serving
- 1 teaspoon fresh grated ginger
- 1/2 cup fresh carrot juice
- 1/2 cup fresh orange juice
- the juice of one lime
- 1 tablespoon agave syrup or honey
- 2 oz. Patrón Silver tequila
- a slice of orange for garnish
Tres Leches Cake Donuts
By vealam
cake donuts: In a large bowl, whisk together flour, sugar, baking powder, salt and nutmeg
- cake donuts:
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 5 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- canola oil for frying
- tres leches glaze:
- 1 can sweetened condensed milk
- 1/2 cup full-fat canned coconut milk
- 1/4 cup half and half
- pinch of freshly grated nutmeg
Creamy Chicken and Corn Chowder
By vealam
In a large pot, melt butter over medium heat
- 1 lb boneless skinless chicken breast, cooked and shredded (3 cups)
- 8 slices bacon, cooked and crumbled*
- 1/4 cup butter, diced into 1 Tbsp pieces
- 1 large red bell pepper, diced (1 1/2 cups)
- 1 medium yellow onion, diced (1 1/4 cups)
- 1 - 2 jalapenos, seeded for less heat if desired, finely chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 1/2 cups fresh or frozen corn
- 1 1/2 cups half and half
- Green onions and seeded, finely chopped jalapenos (optional), for serving
Date and Blue Cheese Stuffed Meatballs
By vealam
Position an oven rack in the top third of the oven and preheat to 350 degrees F
- 8 ounces sliced bacon (about 9 slices)
- 2 pitted dried medjool dates
- 1/3 cup panko breadcrumbs
- 1/4 cup milk
- 1 1/2 pounds 80/20 ground beef
- 1/2 cup roughly chopped flat-leaf parsley
- 1 egg, beaten
- Kosher salt and freshly ground black pepper
- 3 ounces blue cheese, crumbled (a scant 1 cup)
Sausage and Ricotta Lasagna
By vealam
In a large pot or dutch oven, cook pork sausage and ground beef over medium high heat just until meat is no lon...
- 3/4 pound sweet Italian pork sausage
- 1/2 pound ground beef
- 3 cloves pressed garlic
- 1 medium yellow onion, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/3 cup white wine
- 1/3 cup whole milk
- 1 28-ounce can diced organic tomatoes
- 1 15-ounce can organic tomato sauce
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons dried basil
- 1 tablespoon dried oregano
- 1 package no-boil lasagna noodles
- 1 egg
- 1 15-ounce container ricotta cheese
- 1/2 cup parmesan cheese
- 1/4 cup chopped Italian parsley
- 16 ounces shredded mozzarella cheese
Chocolate Peanut Butter Torte
By vealam
1. Preheat the oven to 350 F
- For the CAKE:
- 1 cup butter, melted, plus more for pan
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 4 eggs
- 1 tablespoon pure vanilla extract [1]
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 10 individual Reese's Cups, chopped
- For the FILLING:
- 1/4 cup peanut butter, heated in microwave at 10 second intervals for easy spreading
- For the GLAZE:
- 3 tablespoons peanut butter
- 1/4 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup heavy cream, plus more if needed
- 1/2 cup semisweet chocolate chips
Slow Cooker Lasagna Soup
By vealam
Recipe by Gimme Some Oven
- 1 1/4 pounds ground Italian turkey sausage
- 4 cups chicken broth
- 1 (28-ounce) can petite-diced tomatoes
- 1 (18-ounce) can Recipe Starters Fire-Roasted Tomato Cooking Sauce
- 6 cloves garlic
- 1 white onion, diced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 ounces dried lasagna noodles, broken into small pieces
- salt and pepper to taste
- 2 cups ricotta cheese, for garnish
- 1 cup Parmesan cheese, for garnish
Cumin-Seared Scallop Tacos
By vealam
First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside
- CUMIN-SEARED SCALLOP TACOS:
- Tomatillo Guacamole, recipe follows
- Cilantro-Lime Rice, recipe follows
- Mango Salsa, recipe follows
- 1 1/4 pounds large sea scallops (about 8)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 to 2 tablespoons unsalted butter
- 8 (6-inch) corn tortillas
- TOMATILLO GUACAMOLE:
- 6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
- 3/4 cup coarsely chopped fresh cilantro leaves
- 1 avocado, halved, pitted, peeled and diced
- 1/2 onion, coarsely chopped
- 1/2 jalapeno, coarsely chopped with seeds
- 2 cloves garlic, smashed and quartered
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon salt
- MANGO SALSA:
- 1/2 cup diced mango
- 1/2 cup diced tomatoes
- 2 tablespoons minced onion
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons minced Serrano chile
- Zest and juice of 1 lime
- CILANTRO-LIME RICE:
- 1/2 cup rice
- 5 sprigs fresh cilantro
- 1 cup chicken broth
- Juice of 1 lime
Garlic Parmesan Chicken Lasagna Bake
By vealam
Make the sauce: Melt the butter in a large saucepan over medium high heat
- For the lasagna:
- 10-15 no-boil lasagna noodles
- 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
- 12 ounces frozen peas
- 1/2 cup Parmesan cheese
- 1/2 cup Swiss cheese
- 1 cup water
- 1/4 cup seasoned breadcrumbs
- fresh herbs for topping
- For the sauce:
- 6 tablespoons butter
- 1 1/2 tablespoons minced garlic
- 6 tablespoons flour
- 1/2 teaspoon poultry seasoning
- 3/4 teaspoon salt
- 5 cups milk
French Onion Cheese Bread
By vealam
Melt butter in a large saucepan over medium heat
- 3 tablespoons butter
- 3 onions, peeled and thinly sliced
- 2 cloves garlic, chopped
- 3 sprigs fresh thyme, leaves only
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon white balsamic vinegar
- 4 French rolls, split in half
- 2 cups Gruyère or Fontina cheese, shredded