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Recipes
Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.
By vealam
To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper
- Salmon:
- 1 pound skin on salmon
- 3 tablespoon olive oil, divided
- 1 teaspoon chile powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon brown sugar
- zest of 2 limes
- pinch of salt and pepper
- 1 red pepper, sliced
- Salads:
- 8 cups butter lettuce or spring greens mix, chopped
- 1 smallish mango, peeled + chopped
- 1 small jalapeno, seeded + chopped
- 1/3 cup cooked black beans, rinsed + drained if using canned
- 1-2 avocados, sliced
- 3/4 cup sharp cheddar cheese, shredded
- 2 ounces queso fresco or cajita cheese, crumbled
- fresh cilantro, for topping
- crushed tortilla chips
- Simple Honey Lime Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons cilantro, chopped (or more to your liking)
- 1/2 teaspoon chili powder
- 1-2 tablespoons honey, depending on your taste (I used 2)
- salt and pepper, to taste
Coconut Macaroons
By vealam
Heat oven to 350*F. Line a baking sheet with parchment paper or a silpat liner
- 7 3/4 cups (3, 7 oz packages) sweetened flaked coconut
- 1 cup flour
- 1/2 teaspoon salt
- 1 (14oz) can Eagle Brand sweetened condensed milk
- 2/3 cup canned cream of coconut
- 1 Tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1 egg
- 6 oz. semi sweet chocolate
Strawberry & Coconut Ice Cream
By vealam
Chop and gently crush 1/2 cup of the strawberries and set aside
- 2 cups strawberries
- 1 cup coconut cream
- 1/2 cup coconut water
- 2 tablespoons agave syrup
- 1/2 teaspoon vanilla powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon lemon juice
Farmhouse Chicken & Dumplings
By vealam
Chicken & Dumplings, our Nebraska family farmhouse favorite
- 1 chicken, whole medium fryer
- 1 bunch celery, with tops
- 3 tablespoons butter, softened
- 3 tablespoons all purpose flour
- 1 1/2 quarts chicken stock (reserved from cooking chicken)
- 1/3 cup milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 cup chicken meat (dark & white)
- 1/2 cup frozen peas
- 1 cup Original Bisquick mix
- 1/3 cup milk
- 1 tablespoon celery tops, minced
- Fresh parsley, minced (garnish, optional)
Brunswick Stew
By vealam
In your slow cooker, add in the first seven ingredients
- 1 (2 pound pork tenderloin)
- 1 onion, chopped
- 1 (8 oz) can of tomato sauce
- 1 (14 oz) can of diced tomatoes
- 1 cup of BBQ sauce
- 1 cup of chicken stock
- 1 (14 oz) can of creamed corn
- 1 cup of frozen lima beans
- 2 cups of frozen peas and carrots mixture
- 1 cup of frozen corn
Monterey Chicken Sandwiches
By vealam
With a very sharp knife, cut the chicken breasts in half down the middle
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 4 oz Colby Jack cheese (shredded)
- 6 slices bacon, cooked and strips halved
- 4 hamburger buns
- sliced tomato (optional)
Chicken Posole
By vealam
Heat the oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- kosher salt and black pepper
- 1 32-ounce container low-sodium chicken broth
- 1 28-ounce can diced tomatoes, drained
- 1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
- 2 cups shredded rotisserie chicken meat
- 1 15-ounce can hominy, rinsed
- 1 lime, cut into wedges
Seared Steak and Polenta with Chimichurri
By vealam
Place the steak in a large sealable plastic bag and add the remaining marinade ingredients
- for the steak:
- 1 pound flat iron steak (flank and skirt work, as well)
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. soy sauce
- 1 Tbs. sambal oelek
- pinch of salt and pepper
- for the chimichurri:
- 1 bunch parsley
- 1 bunch cilantro
- 5 garlic cloves
- 2 Tbs. fresh oregano (2 tsp dried)
- 1 tsp crushed red pepper (or a little less for less heat)
- 2 Tbs. white wine vinegar
- pinch of coarse salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- the rest:
- 1 (pound) tube original flavored polenta, cut into 1/2-inch slices (I used Melissa’s)
Skillet Chicken with Creamy Mushroom Sauce
By vealam
Let chicken cutlets rest at room temperature 10 minutes (while gathering and prepping remaining ingredients)
- 2 (10 - 11 oz. each) chicken breasts, butterflied and halved
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 Tbsp olive oil
- 10 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 Tbsp butter
- 1 1/4 cups + 1 Tbsp low-sodium chicken broth
- 1/2 tsp each dried thyme and oregano
- 2 1/2 tsp cornstarch
- 1/3 cup finely shredded parmesan cheese
- 1/4 cup heavy cream
- 2 Tbsp chopped fresh parsley, for garnish
Boozy Boston Cream Brownies
By vealam
Preheat oven to 350°F. Grease and line a 9"x9" glass pan with parchment paper
- For the frosting:
- 1/2 cup unsalted butter,
- 1 1/2 cups sugar
- 6 oz bittersweet chocolate, chopped
- 1/3 cup Seymour's Boston Cream Liqueur
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 6 tablespoons cocoa powder
- 1/2 teaspoon salt
- 3 tablespoons Seymour's Boston Cream Liqueur
- 1 cup confectioner's sugar
- 6 tablespoons unsalted butter, room temperature
- 1 teaspoon maple syrup