Vealam's profile page
Recipes
Chicken Velouté
By vealam
by Cynthia LeJeune Nobles
- 1 cup chicken stock
- 2 tablespoons pan drippings (from frying chicken )
- 2 tablespoons flour
- 1 cup heavy cream
- 1/2 teaspoon chicken base
- 1/4 teaspoon black pepper
Pesto Flatbread with Microgreens Salad
By vealam
Place pizza stone in lower third of oven
- 1/4 lb pizza dough
- 1/4 cup pesto (homemade or store-bought)
- 1/2 tart apple, cut into match sticks
- 1 small avocado, chopped
- 1 cup cherry tomatoes, quartered
- 1 cup microgreens, gently washed
- 1 cup arugula
- juice from 1/2 lemon
- 1-2 teaspoons olive oil
- salt and pepper
- shaved parmesan
Jamaican Jerk Salmon and Mango Pineapple Salsa
By vealam
by Marge Perry
- 2 mangoes, peeled and diced
- 1/2 pineapple, cored and diced
- 1 cup rinsed and drained canned black beans
- 3/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 3/4 teaspoon salt, divided
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 4 salmon fillets (5 ounces each), skin on
- 1 teaspoon olive oil
Peanut Butter Cake with Chocolate Frosting
By vealam
Preheat oven to 350F degrees
- Cake:
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup creamy peanut butter
- 8 Tablespoons (1 stick) unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon good quality vanilla extract
- 1/4 cup milk
- Dark Chocolate Frosting:
- 2 3/4 cup powdered sugar
- 2/3 cup unsweetened cocoa powder
- 6 Tablespoons unsalted butter, softened to room temperature
- 6 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- Peanut Butter Garnish:
- 1/2 cup peanut butter
- 1/4 cup softened butter
- 1 cup confectioners sugar
- 1-3 tablespoons milk
Crab and Horseradish Havarti Dip
By vealam
Makes: 12 servings Serving size: 1/4 cup Yield: 3 cups dip Prep 15 mins Bake 350°F 25 mins
- 1 8 ounce package cream cheese, softened
- 1 1/4 cups shredded horseradish and chive Havarti cheese (5 ounces)*
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 cup cooked lump crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
- 1 cup shredded baby spinach
- 1/3 cup thinly sliced green onions
- Breadsticks, flatbread, toasted baguette slices, and/or bagel chips
Chocolate Chip Toffee Bits Ice Cream
By vealam
Whisk together cream, milk, sugar, vanilla and salt
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 2/3 cup sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon fine sea salt
- 3/4 cup miniature semi sweet chocolate chips
- 1/2 cup heath toffee bits
Roast Chicken
By vealam
Preheat oven to 400 degrees (convection bake
- 1 whole Chicken, Rinsed And Patted Dry
- 3/4 cups Butter, Softened
- 3 whole Lemons
- 4 sprigs Rosemary
- Salt And Pepper, to taste
Chicken Alfredo Baked Ziti
By vealam
Preheat oven to 375 degrees F
- Chicken Baked Ziti Ingredients:
- 12 ounces ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 batch alfredo sauce (see below)
- 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
- (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)
- Alfredo Sauce Ingredients:
- 1 Tbsp. olive oil
- 4 cloves garlic, minced
- 3 Tbsp. flour
- 1 cup chicken broth
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Homemade Green Chile Queso Cheese Dip
By vealam
To roast the peppers, preheat the oven to 400 degrees F
- 4 green chiles (I used anaheims!)
- 2 jalapeno peppers
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups half and half
- 1 tablespoon cornstarch
- 12 ounces sharp white cheddar cheese, freshly grated
- 8 ounces monterey jack cheese, freshly grated
- fresh cilantro, for topping
- homemade tortilla chips, for serving!
Pulled Tandoori Chicken
By vealam
To cook the chicken: Fill a large pot with chicken stock and add the garlic and onion and bring to the boil
- For the pulled chicken:
- 1 kilogram chicken breasts, fat trimmed and cut into palm sized portions (just over 2 lbs)
- 4 cups chicken stock
- 1/2 onion, chopped finely
- 2 cloves garlic, minced
- Pinch sea salt
- For the tandoori sauce:
- 1/2 cup full fat coconut milk (can sub for Greek yogurt/dairy free plain yogurt if not paleo or dairy free)
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (optional but highly recommended)
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp black pepper