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Recipes
Garlic Butter Shrimp and Quinoa
By vealam
Heat the oil in a large nonstick pot over medium high heat
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 5 teaspoons minced garlic, divided
- 2 cups uncooked quinoa
- 1 teaspoon chili powder, divided
- 4 cups vegetable or chicken broth
- 6 tablespoons salted butter, divided
- 1 pound raw tail-on shrimp
- salt and pepper to taste
- fresh parsley for serving
- fresh lemon juice for serving
Bacon Beer Cheese Soup with Chicken
By vealam
Warm an 8 quart pot over high heat
- 6 slices thick cut bacon
- 1 pound boneless skinless chicken breast
- 1/4 cup butter
- 1/4 cup flour
- 2 teaspoons garlic powder
- 2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 cup beer, Belgian style wheat beer (Blue Moon)
- 1 cup chicken broth
- 2 cups half and half
- 8 ounces mild cheddar cheese, shredded
- 1 teaspoon Worcestershire sauce
- chives
- croutons
Salted Caramel Apple Cake
By vealam
Heat oven to 350 degrees. Generously butter the bottom of a 10-inch round cake pan with 4 tbsp
- 6 Tbsp. cold butter
- 1 1/2 cups packed dark brown sugar
- 1 tsp. sea salt
- 5 Golden Delicious apples, cored, peeled, each cut into 8 wedges
- 1 1/2 cups whole wheat flour
- 1 Tbsp. apple pie spice (from McCormick’s but you can use nutmeg, cinnamon, and allspice)
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup whipping cream
Slutty Brownies with White Chocolate Chips
By vealam
To prepare BLONDIE LAYER: 1) Beat melted butter with brown sugar, using electric mixer, until smooth
- BLONDIE LAYER:
- 8 tablespoons butter melted
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup to 1 cup chocolate chips
- OREO LAYER:
- 1 package of Oreo
- BROWNIE LAYER:
- 1 and 1/2 cups sugar
- 3/4 cup cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter
- 1/2 cup boiling water
- 1 teaspoon vanilla
- 2 eggs
- 1 cup flour
- pinch of salt
- 1/2 cup to 1 cup white chocolate chips
Honey-Vinegar Leg of Lamb with Fennel and Carrots
By vealam
by Dawn Perry
- 2 garlic cloves, chopped
- 1 cup fresh flat-leaf parsley leaves
- 1 tablespoon fennel seeds, crushed
- 1/2 cup fennel fronds plus more for serving
- 1/2 cup olive oil, divided
- Kosher salt, freshly ground pepper
- 1 7–9 pound bone-in leg of lamb, tied
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 4 fennel bulbs, sliced 1/2" thick
- 16 small carrots (about 2 pounds), unpeeled, halved lengthwise if large
Thai Noodle Salad with Glazed Salmon
By vealam
Prepare the noodles: Bring a large pot of water to a boil
- Thai Noodle Salad:
- 8 ounces stir-fry rice noodles
- 1 and 1/2 tablespoons roasted red chili paste
- 1 tablespoon fish sauce, plus more for serving
- 1/2 teaspoon granulated sugar
- 1 tablespoon grapeseed or other neutral oil
- 1 large shallot, thinly sliced
- 4 large garlic cloves, minced
- 1 cup chopped baby bok choy leaves (roughly 2 heads)
- 2 tablespoons freshly squeezed lime juice, plus several wedges for serving
- 3 scallions, green parts only, thinly sliced
- large handful of fresh cilantro leaves, roughly chopped
- large handful of fresh basil leaves, torn (Thai is best, but Italian will work in a pinch)
- small handful fresh mint leaves, torn
- 1/3 cup chopped dry roasted peanuts
- Glazed Salmon:
- 1 tablespoon roasted red chili paste
- 1 teaspoon grapeseed or other neutral oil, plus more for cooking
- 4 wild Alaskan sockeye salmon fillets (roughly 4-5 ounces each), skin-on
- kosher salt
- freshly ground black pepper
Tijuana Street Fries
By vealam
Pork: Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenn...
- Pork:
- 3-4 pounds pork shoulder roast (or butt)
- 1 tablespoons canola oil
- 1 1/2 teaspoons salt + pepper
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 2 teaspoons chipotle chili powder
- 2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/2 cup tequila (or water)
- 1/2 cup orange juice
- 1 1/2 cups water
- 1 large or 2 small chipotle chiles in adobo, minced
- 2 tablespoons honey
- Salsa (or use your favorite salsa):
- 8 dried guajillo chiles (or a mix of guajillo, ancho chiles, chipotle chiles and habanero chiles)
- 2 cloves garlic
- 1 pound tomatillos (or about 5), peeled
- 1 (14 ounce) can fire roasted tomatoes
- 2 tablespoons olive oil
- 2 teaspoons honey
- salt
- Fries:
- 3 pounds russet potatoes, peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- Queso:
- 1 1/2 cups half and half
- 4 ounces cream cheese
- 10 ounces oaxaca cheese, shredded
- 10 ounces sharp cheddar cheese, shredded
- 2 chipotle chiles in adobo, minced
- fresh cilantro, chopped
- Toppings:
- 2 avocados, mashed with a pinch of salt and pepper, squirt of lime juice + chopped cilantro
- pickled or fresh jalapeno slices
- sour cream or greek yogurt
- fresh cilantro
- Cajita Cheese
Nutella Ice Cream in Brioche
By vealam
Place the cream cheese and salt into a bowl large enough to take all the ingredients later
- 3 tbsp cream cheese
- pinch of salt
- 1/2 cup water
- 1/3 cup sugar
- 1/2 cup cocoa
- 1 cup nutella
- 2 cups milk
- 1 + 1/2 tbsp cornflour (cornstarch)
- 1 cup cream
- 1/2 cup sugar
- 2 tbsp glucose (or corn syrup)
- Store bought brioche buns, to serve
Saucy Chicken and Spinach
By vealam
Preheat oven to 425°F Place spinach in a lightly sprayed 9x13" baking dish
- 1 cup baby spinach
- 1 Tablespoon olive oil
- 6 boneless, skinless chicken breast tenderloins
- 1/2 teaspoon Kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper, divided
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 1/2 cups milk
- 1 Tablespoon Italian Seasoning
- 1 cup shredded cheddar cheese
- 1 14 ounce can diced tomatoes, drained
White Chocolate Chip and Currant Oatmeal Cookies
By vealam
Preheat the oven to 350°F
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup dark brown sugar, firmly packed
- 1 large eggs
- 1 teaspoons vanilla
- 1 1/2 cups oats
- 1/2 cup dried currants
- 1/2 cup white chocolate chips