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Recipes
Salted Caramel Sauce
By vealam
Gather all of your ingredients and have them nearby ready to add to the mixture as needed
- 1 cup granulated sugar
- 1/4 cup + 2 Tbsp water
- 1/4 cup salted butter, diced into 1 Tbsp pieces
- 1/2 cup heavy cream
- 3/4 tsp Maldon Sea Salt, or 1/2 tsp fine sea salt, more to taste if desired
One Pan Mexican Quinoa
By vealam
Wonderfully light, healthy and nutritious
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapenos, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Skillet Chicken Suiza with Cilantro Brown Rice
By vealam
First of all, get your rice going
- 2 (11 oz) canned tomatillos, drained
- 3 jalapenos, stemmed (two seeded - all three for less heat)
- 1/2 white onion
- 4 cloves garlic
- 1 1/2 cup cilantro, divided
- 1 cup milk
- 1 (8 oz) container sour cream
- 1 1/2 to 2 pounds chicken breast
- 1 cup frozen corn, placed on a baking sheet and tossed with a little olive oil (broil for 5-8 minutes, until the corn is barely starting to char and sizzle)
- 1 red bell pepper, cut into a small dice
- 1 cup brown rice + 2 cups water
- 1 lime
- crumbled queso fresco, for garnish
- pinch of salt and pepper
Negroni
By vealam
Stir gin, Campari, and sweet vermouth in a lowball glass
- 1 oz gin
- 1 oz Campari
- 1 oz sweet vermouth
- 1 orange twist
Shish Tawook (Grilled Chicken Skewers) with Roasted Garlic Avocado Mayo
By vealam
Shish Tawook In a bowl combine the lemon juice, olive oil, greek yogurt, garlic, ginger, tomato paste, salt, oregan...
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 cup greek yogurt
- 3 cloves garlic, minced or grated
- 1 teaspoon fresh ginger, grated
- 1 tablespoon tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 2 pounds skinless boneless chicken breast, cut into 2 inch pieces
- 2 large red bell pepper, cut into chunks
- 1 cup chopped fresh flat-leaf parsley, plus more garnish
- 4-8 pitas, homemade or store bought, warmed
- 2-4 ounces goat cheese, crumbled
- French fries, for serving
- Roasted Garlic Avocado Mayo
- 1 small head garlic
- 1 1/2 avocados, pitted + peeled
- 2 tablespoons plain greek yogurt or mayo (I used greek yogurt)
- 3 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper, to taste
Cucumber, Tomato, and Avocado Salad
By vealam
1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl
- 1 English cucumber
- 4 Roma tomatoes
- 3 ripe avocados
- 1/2 red onion
- 1/4 cup cilantro
- Juice of 1 lemon
- Salt and black pepper to taste
- 2 Tbsp. extra virgin olive oil
French Toast Muffins
By vealam
Pre-heat your oven to 350 degrees
- Muffins:
- 8-10 cups bread cubes (Use homemade challah, a 1 pound loaf of french bread or a 1 pound loaf of cinnamon raisin bread cut into bite sized pieces)
- 2 cups milk (I used 1%)
- 5 large eggs
- 3 tablespoons brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- Handful of raisins *optional
- Maple Streusel:
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons real maple syrup
Smoky Chicken, Peppers, and Spinach Pasta Salad
By vealam
Cook pasta according to package directions, drain, place in a large bowl, and set aside
- 12 ounces rotini pasta, cooked according to package directions (I used vegetable rotini)
- 1/3 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
- 2 tablespoons lemon juice
- 2 tablespoons light brown sugar, packed
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1/4 teaspoon cayenne pepper, optional and to taste
- 1 1/4 about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
- 1 1/2 to 2 cups (2 heaping handfuls) fresh spinach leaves , sliced thinly (chiffonade)
- 1 large red bell pepper, seeded and diced small
- 1 large orange bell pepper, seeded and diced small
Sweet Kentucky Bourbon Corn Pudding with Candied Jalapeños
By vealam
Preheat the oven to 350 degrees F
- Candied Jalapeños:
- 8 ounces cream cheese, softened
- 4 cups fresh or frozen corn (I prefer fresh when in season)
- 1 cup cornmeal
- 1/2 teaspoon salt + pepper
- 1- 1 1/2 cups milk
- 1/4 cup bourbon (optional)
- 6 tablespoons unsalted butter, melted
- 2 eggs
- 1/4 cup honey
- 1 cup sharp cheddar cheese, grated
- 1/2 cup granulated sugar
- 4 tablespoons honey
- 1 cup apple cider vinegar
- pinch of salt
- 6 jalapeños, sliced
Chicken Enchiladas With Three Peppers & A Homemade Enchilada Sauce
By vealam
Begin by making the enchilada sauce
- Enchilada Sauce:
- 2 tablespoons olive oil
- 1 yellow onion
- 5 cloves garlic
- 3 dried arbol chilies or cayenne peppers
- 11 dried ancho (aka poblano) or new mexico chilies
- 5 cups water
- 4 roma tomatoes, chopped
- 2 tablespoons tomato paste
- 1 and 1/2 teaspoons cumin
- 1 and 1/2 teaspoons salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cinnamon
- Chicken & Bell Pepper Enchilada Filling:
- 3 tablespoons olive oil
- 1 lb. chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 cup crumbled queso fresco
- 1 red bell pepper, diced
- Wrapping~Topping:
- 14 corn tortillas
- 1 cup crumbled queso fresco
- 1 red onion, diced
- 3/4 cup fresh cilantro, diced