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Recipes
Slow-Cooker Sausage and Spinach Lasagna
By vealam
Boil lasagna noodles until softened but still quite al dente and a little crunchy in the middle
- 6 ounces dry lasagna noodles
- 1 pound uncooked Italian sausage links
- 1 medium yellow onion, finely chopped
- 2 14.5-ounce cans diced tomatoes, or 3 1/2 cups chopped fresh tomatoes
- 1/2 cup chicken stock
- 1 tablespoon Italian seasoning
- 15 ounces ricotta cheese
- 11 ounces fresh baby spinach (one large clamshell case or bag)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Sweet Potato, Kale, and Sausage Bake with White Cheese Sauce
By vealam
Heat the olive oil in a large pan over high heat
- 2 teaspoons olive oil
- 2 medium sweet potatoes, peeled and cubed (3-4 cups)
- 16 ounces Italian pork or chicken sausage, cut into small rounds
- 2 cups low sodium chicken broth
- 3/4 cup milk
- 1/4 cup flour
- 3/4 cup shredded Gruyere cheese
- 2 cups finely chopped kale
Creamy Garlic Parmesan Mac & Cheese
By vealam
Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaro
- 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)
- 1 1/2 tablespoons butter
- 2/3 cup Panko breadcrumbs
- 1/4 cup butter
- 4 cloves garlic , crushed
- 1/4 cup flour (all purpose or plain)
- 4 1/2 cups milk , divided (I used skim, but 2% or full fat are fine to use)
- 1 tablespoon cornstarch (corn flour)
- salt and pepper , to season
- 1 tablespoon chicken bouillon powder (or a vegetable stock powder)
- 3/4 cup low fat grated cheddar cheese
- 1 cup grated parmesan cheese , divided
- 6 ounces low fat mozzarella cheese
Hot Cheesy Corn Dip
By vealam
Preheat oven to 350F and spray a 9-inch round pie dish with cooking spray; set aside In a large bowl add corn, gr...
- 2 cups frozen corn, thawed and drained if necessary (or substitute with fresh corn)
- one 4-ounce can green chile peppers
- 1 3/4 cups shredded Sargento® Monterey Jack cheese (or Pepper Jack), divided (most of an 8-ounce package)
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup Hellman's®/Best Foods® Mayonnaise or MIRACLE WHIP (lite versions are okay)
- chips, crackers or bread for serving (try Pringles® Tortillas, Rold Gold® Pretzel Thins, NABISCO crackers)
Mint Cheesecake with a Chocolate Cookie Crust
By vealam
To make the crust: Preheat oven to 350 degrees F
- 24 chocolate wafer cookies (homemade or store bought)
- 3 tablespoons butter, melted
- 1 cup packed fresh mint leaves
- 1/4 cup heavy cream
- 2 drops green food coloring
- 1 1/2 pounds cream cheese
- 1 cup sugar
- 1 1/2 cups sour cream
- 6 yolks
- 1 1/2 teaspoons mint extract
- 2 tablespoons Irish whiskey
- 1 cup sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Fromage Blanc Cake with Berry Compote
By vealam
Preheat the oven to 350 degrees F
- 5 5 5 ounces (1 cup) all purpose flour
- 2 1/2 2 1/2 1/2 ounces (1/2 cup) almond meal
- 2 2 2 teaspoons baking powder
- pinch pinch of kosher salt
- 1 1 1 cup granulated sugar
- 1 zest from 1 lemon
- 1/2 1/2 1/2 cup fromage blanc (or plain yogurt)
- 3 3 3 large eggs
- 1/2 1/2 1/2 teaspoon pure vanilla extract
- 1/2 1/2 1/2 cup unsalted butter, melted and cooled
- 1 1 1 pint berries (see note)
- 1 1 1 tablespoon granulated sugar
- 2 2 2 tablespoons water
- 1 1 1 teaspoon cornstarch
Chicken Parmesan Baked Ziti
By vealam
Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions
- 12 ounces DeLallo penne ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
- 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
- 1/3 cup freshly-grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, roughly chopped
Balthazar Creamy Mushroom Soup
By vealam
Soak the dry mushrooms in 1 cup of hot water for 20 to 30 minutes, until plump
- 1 ounce mixed dried wild mushrooms (porcini, morel, & shitake)
- 1/4 cup plus 1 tablespoon olive oil
- 2 sprigs of fresh rosemary or thyme
- 4 sprigs of fresh sage
- 1 large yellow onion, peeled and thinly sliced
- 3 garlic cloves, peeled and thinly sliced
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon freshly ground white pepper
- 1 pound button mushrooms, cleaned and thinly sliced
- 1 pound shitake mushrooms stemmed, cleaned and thinly sliced
- 3 cups chicken stock
- 3 cups beef stock
- 2 tablespoons unsalted butter
- 3/4 cup heavy cream
- 1 cup large croutons
- Fresh parsley, chopped for garnish
IPA Honey Chipotle Slow Cooker Chicken
By vealam
Place the chicken breast in your slow cooker set to high for 4 hours or low for 6-8 hours
- 1 pound boneless, skinless chicken breast
- salt
- pepper
- 3/4 cups chicken stock
- 8 ounces IPA beer
- 1/2 cup freshly squeeze orange juice
- 4-5 canned chipotle peppers in adobo sauce, diced (more or less to taste)
- 14 ounces petite diced tomatoes (canned), liquid drained
- 2 tablespoons worcestershire sauce
- 2 tablespoons honey (more to taste)
- 1 tablespoon garlic powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon onion powder
- cilantro, for garnish
Whiskey Burger
By vealam
Place the bacon in a large skillet and cook until crisp
- (4) 6-6 1/2 oz. hamburger patties
- 1/4 c. whiskey
- 3 garlic cloves, chopped
- 4 strips of bacon
- 8 thick-sliced pieces of yellow American cheese
- 2 large vidalia onions, peeled, cut in half and thinly sliced
- 2 T. olive oil
- 2 T. reserved bacon fat
- 1 t. salt
- 4 hamburger buns