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Recipes
Pecan Pie Cheesecake Bars
By vealam
Line a 13x9 baking dish with parchment paper
- 2 1/2 cup graham cracker crumbs (about 18 full size grahams)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup light brown sugar, packed
- 1/2 cup KARO light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 2 cups Fisher Pecan Halves, chopped
Avocado Caprese Wrap
By vealam
Lay the tortillas on a flat surface and arrange ¼ cup of the arugula on the bottom ⅓ of the tortilla
- 4 whole wheat tortillas
- 1 cup arugula leaves
- 12 ounces fresh mozzarella or buffalo mozzarella (2 packaged balls), sliced
- 4 small tomatoes, sliced (I prefer home grown or Campari)
- 2 Avocados from Mexico, peeled, pitted and sliced
- 30 large basil leaves
- 4 tablespoons extra virgin olive oil
- 4 teaspoons balsamic vinegar
- kosher salt and freshly ground black pepper
Grilled Artichokes
By vealam
Combine the lemon juice, 2 tablespoons of olive oil, the all purpose flour and water in a large pot
- 2 large artichokes
- 1/4 cup freshly squeezed lemon juice, strained to catch the pulp
- 3 tablespoons garlic infused olive oil {or any oil you prefer}, divided
- 2 tablespoons all purpose flour
- 2 tablespoons Simply Organic Grind to a Salt, or use your favorite seasoning
- 4-6 quarts of water
Chicken Tinga Tacos with Grilled Corn Guac
By vealam
Heat a large skillet over medium-high heat
- quick pico:
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1 (14-ounce) can fire roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 chopped chipotle pepper
- 2 tablespoons adobo sauce from a can of chipotles
- 12 corn or flour tortillas
- queso fresco cheese for topping
- lime wedges for spritzing
- 1 cup cherry tomatoes, chopped
- 1/2 sweet onion, diced
- 2 tablespoons chopped fresh cilantro
- 1/2 lime, juiced
- grilled corn guacamole:
- 3 avocados, chopped
- 2 ears grilled corn, kernals cut off
- 1 jalapeño pepper, seeded and diced
- 1/4 cup diced sweet onion
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sunday Sauce with Sausage and Braciole
By vealam
by The Bon Appétit Test Kitchen
- 2 cups fresh breadcrumbs
- 1/2 cup finely grated Pecorino
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 1/2 teaspoons crushed red pepper flakes
- 1/4 teaspoon hot smoked Spanish paprika
- 7 garlic cloves, finely chopped, divided
- 4 tablespoons olive oil, divided
- 2 pounds beef top round, thinly sliced by a butcher for braciole
- Kosher salt, freshly ground pepper
- 2 pounds hot or sweet Italian sausage, halved crosswise
- 1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs
- 1 large onion, finely chopped
- 2 anchovy fillets packed in oil, drained
- 1/4 cup tomato paste
- 2 28-ounce cans crushed tomatoes
- 2 28-ounce cans whole peeled tomatoes
- 1 1/2 pounds large tubular pasta (such as rigatoni or tortiglioni)
Homemade Honey Graham Crackers
By vealam
In a bowl combine the whole wheat flour, all-purpose flours, baking powder, baking soda, salt, cinnamon and nutmeg
- 1 1/2 cups (170 grams) whole wheat flour
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1/3 cup (70 grams) dark brown sugar
- 1/3 cup (112 grams) honey
- 1 teaspoon vanilla extract
- 1/2 cup (125 ml) heavy cream
- Coarse sugar, for sprinkling (optional)
Bailey’s Mousse Cheesecake
By vealam
Preheat oven to 375F. In a medium-sized bowl, stir together the sugar, flour, cocoa powder, and salt
- For the Crust:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 3/8 cup unsweetened cocoa powder
- 1 pinch salt
- 1/4 cup butter, melted
- For the Topping:
- 2 8-ounce packages cream cheese, room temperature
- 1/2-3/4 cup Bailey's
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips, or melted chocolate or shaved chocolate for topping.
Rum Cake
By vealam
Preheat the oven to 350 degrees F
- 1 lbs unsalted butter, softened
- 3 cups sugar, divided
- 8 eggs, at room temp, separated
- 3 cups flour
- 1/3 cup rum
- 2 teas almond extract
- 2 teas McCormick Pure Vanilla Extract
Peanut Butter Banana Bread Baked Oatmeal
By vealam
Preheat the oven to 350 degrees
- Topping Ingredients:
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 3 medium very ripe bananas, mashed, about 1 cups worth
- 3/4 cup sour cream
- 3 eggs
- 3 cups old fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
- sliced bananas
Chicken, Bacon, and Artichoke Pasta with Creamy Garlic Sauce - Iowa Girl Eats
By vealam
Cook pasta in a large pot of salted, boiling water until al dente
- For the sauce:
- 12 oz penne pasta, dry
- 1/4 lb bacon (4 slices,) chopped
- 1 lb chicken breasts, chopped into bite-sized pieces
- salt and pepper
- 1 can quartered artichoke hearts, drained and chopped
- 1/4 cup julienned sun dried tomatoes
- 5 oz baby spinach
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup flour
- 1-1/2 cups milk (I used 2%)
- 1-1/2 cups chicken broth
- salt and pepper
- 3/4 cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder