Vealam's profile page
Recipes
Chicken Pot Pie Pizza
By vealam
Preheat the oven to 425 degrees F
- For Biscuit Crust:
- Biscuit Crust (recipe below)
- 3 tablespoons butter, divided
- 1/2 onion, chopped
- 1/4 cup carrot, peeled and chopped
- 1/4 cup celery, chopped
- kosher salt and freshly ground black pepper
- 6 sprigs fresh thyme, leaves only, divided
- 2 tablespoons flour
- 2 cups cold milk or half and half
- 1/4 cup frozen peas
- 1 cup Fontina or Monterey Jack cheese, divided
- 1 skinless, boneless chicken breast, cooked and thinly sliced
- Parsley for garnish
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons butter, chilled and cut into chunks
- 1/2 cup milk
Naked Banana Cake
By vealam
Preheat over to 375F. Prepare your cake pans by greasing, dusting with flour and lining with a parchment round
- for the frosting:
- 3/4 cup butter, softened
- 1 cup white sugar
- 3 eggs- room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk- room temperature
- 1 cup mashed ripe bananas Ii got this from 2 large bananas)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 12 oz cream cheese, softened
- 8 oz butter, softened
- 1 teaspoon vanilla bean paste or extract
- 4 cups powdered sugar
3 Ingredient No Bake Toffee Bars
By vealam
Spray a 9" square pan with Pam cooking spray
- 2 sleeves Ritz Crackers
- 1 14 ounce can Sweetened Condensed Milk
- 1 8 ounce package Heath English Toffee Bits (found in the baking aisle)
Apple Tart with Rum Caramel Sauce
By vealam
Preheat the oven to 400F/200C, and line a baking sheet with baking paper
- For the caramel:
- 1 sheet, all butter puff pastry
- 2 large Granny Smith (or similar) apples
- 2 tbsp almond butter
- 1 tbsp sugar
- 1/2 cup (50g) sugar
- 2 tbsp water
- 2 tsp rum
- 1/4 cup (60ml) heavy cream
- 2 tbsp butter
- pinch of salt
No Bake Cheesecake Dip with Raspberry Sauce
By vealam
in a large bowl, with a handheld mixer combine the cream cheese and marshmallow cream
- 1 container regular creamcheese spread (not the 8oz brick, but the tub)
- 1 container marshmallow cream
- 1/2 cup raspberry jam
- 1/3 cup raspberries for garnish
- Mini Pretzel crisps for dipping
Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots
By vealam
Bring a large pot of salted water to a boil then add pasta and cook until al dente
- 8 oz gluten-free penne pasta
- 1/4 cup extra virgin olive oil
- 3 jumbo shallots, sliced into thin rings
- 8 oz sliced mushrooms
- 9oz bag shredded brussels sprouts (or 12oz whole brussels sprouts, trimmed then shredded)
- salt and pepper
- 3 garlic cloves, minced
- 1 cup gluten-free chicken broth
- 1 Tablespoon chopped fresh dill
- 1 Tablespoon butter
- 1/2 fresh lemon
- parmesan cheese, for topping
Caramel Corn Sundae
By vealam
This ice cream sundae is over the top in a practically perfect way: vanilla ice cream, hot fudge sauce, caramel sau...
- 3 scoops vanilla ice cream
- 1 1/2 tablespoons (or thereabouts) hot fudge sauce
- 1 1/2 tablespoons (or close to it) caramel sauce
- 1 goodly dollop of sweetened whipped cream (either hand whipped or from a can)
- 1 handful caramel corn (with or without nuts)
- 1 tablespoon (ish) chocolate syrup
Grizzly Eve Cocktail
By vealam
A gin based cocktail that mimics the taste of pink lemonade! It is the perfect cocktail for those who are on the fe...
- 1 1/2 Ounces Gin
- 1/2 Ounce Campari
- 1 Tablespoon Orange Marmalade
- 1 Teaspoon Pineapple Juice
- Juice of 1/2 Lemon
- 1 Teaspoon Simple Syrup
- A Few Dashes Bitters
- 4 Ice Cubes
Veggie Loaded Baked Pasta
By vealam
Add onion, carrot, celery, bell pepper, and zucchini to a food processor
- 2 Tablespoons Olive Oil
- 1/2 Cup Roughly Chopped Onion
- 2 Carrots, peeled and chopped
- 1 Stalk Celery, chopped
- 1 Bell Pepper, seeds and stem removed and chopped
- 3/4 Cup Diced Zucchini
- 2 Cups Chopped Fresh Spinach
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Garlic Powder
- 26 Ounce Jar of Marinara
- 1 Pound Cooked Medium Whole Wheat Shells
- 4 Ounces Fresh Mozzarella Balls / Ciliegine, halved
- 2 Cups Low-Fat Shredded Mozzarella
- Olive Oil
- 1/2 Teaspoon Dried Oregano
Roasted Potato & Paprika Chickpea Salad
By vealam
- Preheat oven to 375 degrees
- 12 small red potatoes or approximately 3.5 cups chopped
- 1.5 cups of cooked chickpeas (15 oz can, drained and rinsed)
- 2 tablespoons paprika
- 1 tablespoon coconut oil
- 1 small shallot, finely chopped
- 1 meyer lemon
- 1 large garlic clove, crushed
- 1/8 cup white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon finely chopped mint
- 1/4 teaspoon salt
- 6 cups baby arugula
- finishing salt
- fresh cracked pepper
- capers (optional)