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Recipes
Crockpot Cheddar Chicken, Broccoli & Rice
By vealam
Spray a 4 or 5-quart slow cooker with non-stick vegetable oil
- 1 can (14 ounces) low-sodium chicken broth
- 1 + 1/4 cups whole milk
- 2 tablespoons cornstarch
- 1/2 teaspoon dried thyme
- salt and pepper
- 1 cup uncooked medium or long grain brown rice
- 1 medium diced yellow onion
- 3 cloves minced garlic
- 1 + 1/4 pounds boneless chicken breasts, cut in half
- 16 ounces broccoli florets, fresh or frozen (thawed)
- 1 + 1/2 cups shredded sharp cheddar cheese
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon chopped fresh parsley
- 2 tablespoons butter
Almond Butter Cake with Salted Caramel Icing
By vealam
Heat the oven to 180°C and grease and line the bases of two 6" round cake tins
- Icing:
- 75 g unsalted butter, room temperature
- 130 g smooth almond nut butter
- 190 g dark brown soft sugar
- 2 large free-range eggs
- 1 tsp vanilla bean paste
- 120 g plain flour
- 1 tsp baking powder
- Pinch of sea salt
- 60 ml whole milk
- 125 g cream cheese
- 125 g unsalted butter, room temperature
- 285 g icing sugar
- 100 g salted caramel
Poblano Braised Beef Tacos
By vealam
Preheat oven to 325º Place the chuck roast on a cutting board and allow to sit and take the chill off for 20-30 m...
- 2 tablespoons olive oil
- 1 (4 pound) chuck roast, boneless
- 1 1/2-2 Tablespoons Kosher Salt
- 1-2 Teaspoons Pepper
- 1 1/2 Cups red onions, peeled and thinly sliced
- 3 Poblanos (seeded, thinly sliced) (Pasilla Pepeprs or Poblanos)
- 3 cloves garlic, minced
- 2 tablespoons cumin
- 1 1/2 Cups Chicken Stock
- 1 1/2 Cups Orange Juice
- 12 soft corn tortillas (6-inches)
- 2 Cups Tomatillo Salsa
- 1 large avocado, chopped
- 1 large vine-ripe tomato, chopped
- 1/4 cup cilantro, leaves chopped for serving
- 1 jalapeno, thinly sliced
- queso fresco cheese, crumbled for serving
- lime wedges, for serving
Tortellini Antipasto Salad
By vealam
Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold wat...
- 1 (16 ounce) package refrigerated cheese tortellini
- 4 ounces sliced pepperoni, quartered
- 2 green onions, sliced
- 1 (2.25 ounce) can sliced black olives
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
- 6 ounces mozzarella cheese, diced
- 1/3 cup extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons distilled white vinegar
- 1 teaspoon dried Italian herb seasoning
- salt and black pepper to taste
Strawberry Cheesecake Ice Cream
By vealam
In a blender, combine the half-and-half, lemon juice, vanilla, vodka, if using, cream cheese, sugar, and salt
- 2 1/2 cups cold half-and-half
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon vodka (optional)
- 1 (8-ounce) package cream cheese, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 pint fresh strawberries, hulled and coarsely chopped
- 1 cup coarsely crumbled graham crackers (optional)
Avocado, Charred Corn, and Heirloom Tomato Pasta with Cilantro-Chile-Lime Sauce
By vealam
Add the cilantro, salt, pepper, chile flakes, lime juice, and olive oil to a food processor
- For the Sauce:
- Small Handful Fresh Cilantro
- 1/2 Cup Extra Virgin Olive Oil
- Juice 1 1/2 Limes
- 1/2 Teaspoon Sea Salt
- Freshly Ground Black Pepper (About 5 Grinds)
- 1 Garlic Clove, roughly chopped
- Pinch of Crushed Red Pepper Flakes
- For the Pasta:
- 1 LB of Cooked Whole Wheat Spaghetti
- 1 Ripe Avocado, peeled, pitted, and thinly sliced
- 1 Cob of Corn
- 6 Ounces Mini Heirloom Tomatoes, sliced in half
- Radish or Kale Microgreens, for garnish
Asian Noodle Bowls
By vealam
Pre-soak rice noodles according to package directions
- 1/2 lb rice noodles
- 1/2 cup low-sodium gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce)
- 2-1/2 Tablespoons brown sugar
- 1-1/2 - 2 Tablespoons chili garlic sauce (depending on how hot you want it)
- 1 teaspoon freshly grated ginger
- 2 eggs
- 1 teaspoon sesame oil
- 1/2 lb frozen peeled and deveined shrimp, thawed
- salt and pepper
- 2 Tablespoons grapeseed or other high-heat oil, divided
- 1 zucchini, sliced in half then into half moons
- 1/4 cup grated carrot
- 3 cloves garlic, minced
- 4 green onions, chopped and divided
- 1/2 cup peanuts, chopped
- fresh chopped cilantro
I Can’t Believe It’s Not Cheesecake Cocktail
By vealam
In a cocktail shaker filled with ice, add the buttermilk, amaretto,hazelnut liqueur, brown sugar, and lemon peel
- Ice
- 2 ounces buttermilk
- 1 ounce amaretto
- 1 ounce hazelnut liqueur
- 1/2 teaspoon brown sugar
- 1 2-inch lemon peel
- Cream cheese, softened, for rimming
- Crushed graham crackers, for rimming
- Strawberry, for garnish
Cheesy Garlic Knots
By vealam
Preparation: Heat oven to 375 degrees F
- 2 8oz. Pilsbury Crescent Rolls
- 5-6 Mozzarella string cheese, cut into thirds
- 3 tablespoons unsalted butter, melted
- 5 tablespoons finely chopped fresh flat-leaf parsley
- 5 tablespoons finely grated parmesan cheese
- 1 cloves finely minced fresh garlic
- 1 teaspoon kosher salt
Slow Cooker Cheesy Tortellini
By vealam
Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves