Vealam's profile page
Recipes
Chorizo and Peppadew Pepper Grilled Cheese
By vealam
Spread butter on one side of each slice of bread, then flip the bread buttered side down and repeat with the ot...
- 4 slices sturdy white bread
- 2 tablespoons butter
- 6 ounces Gran Queso cheese, grated (or Spanish-style Manchego)
- 1/2 cup cooked chorizo sausage
- 6 pickled peppadew peppers, sliced
French Apple Custard Cake
By vealam
Adjust oven rack to lower-middle position and heat oven to 325F
- 11/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
- 1 tablespoon Calvados*
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1 cup plus 2 tablespoons all-purpose flour, divided
- 1 cup plus 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg plus 2 large yolks
- 1 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
Italian Cream Cupcakes
By vealam
Preheat the oven to 350 degrees
- CUPCAKES:
- 5 whole Eggs, Separated
- 1/2 cup Butter, Softened
- 1 cup Vegetable Oil
- 1 cup Sugar
- 1 Tablespoon Vanilla Extract
- 1 cup Sweetened, Flaked Coconut
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 cup Buttermilk
- Icing:
- 2 packages (8 Ounces Each) Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 2 teaspoons Vanilla Extract
- 2 pounds Powdered Sugar
- 1 cup Finely Chopped Pecans
- 1 cup Sweetened, Flaked Coconut
Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
By vealam
Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pas...
- 1 lb grilled chicken breasts, sliced into strips*
- 1 lb dry linguine, fettucine or spaghetti
- Salt and freshly ground black pepper
- 1 cup reserved pasta water
- 6 oz fresh baby spinach, steamed just until beginning to wilt
- 2 Tbsp extra virgin olive oil
- 1 1/2 tsp lemon zest
- 2 Tbsp lemon juice
- 1 1/2 cups part skim ricotta
- 1/2 cup finely shredded parmesan, plus more for serving
Double Citrus Tart
By vealam
Stir together first 4 ingredients
- 1 1/2 cups crushed gingersnap cookies
- 5 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup frozen orange juice concentrate, thawed
- 1/4 cup fresh lemon juice
- 2 large eggs, separated
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- Garnishes: fresh mint leaves, lemon and orange slices
Spicy Sweet Potato and Green Rice Burrito Bowls
By vealam
Preheat oven to 425 degrees Fahrenheit
- Green rice:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups long grain brown rice
- 3 cups vegetable broth
- 1 1/2 cup baby spinach, lightly packed
- 1/2 cup cilantro (mostly leaves, stems are ok), lightly packed
- 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1 garlic clove, peeled, roughly chopped
- 1/4 teaspoon salt, more to taste
- Sweet potatoes:
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- Seasoned black beans:
- 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon sherry vinegar or lime juice
- Sea salt and freshly ground black pepper, to taste
- Additional garnishes:
- 1/4 cup pepitas (green pumpkin seeds)
- 1/4 teaspoon olive oil
- 1 avocado, pitted and sliced
- Jarred mild salsa verde
- Chopped cilantro
- Crumbled feta (optional, not vegan)
Croissant French Toast
By vealam
Carefully slice each croissant in half and set aside
- 2 day-old croissants
- 2 tablespoons unsalted butter
- 1 1/2 cups BAILEYS® Coffee Creamer Caramel flavor
- 2 large eggs
- 5 ounces fresh raspberries
- 1 tablespoon powdered sugar, plus more for serving
- maple syrup, for serving
Donut Bread Pudding with Buttery Rum Sauce
By vealam
Preheat oven to 350°F. In a large bowl, whisk together evaporated milk, eggs, orange zest, vanilla extract, cinna...
- for the buttery rum sauce:
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 2 teaspoons orange zest (optional)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 6 stale glazed donuts, torn into large chunks
- 1/2 cup golden raisins
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 2 tablespoons rum (I like to use Spiced Rum)
Nonnie’s 5-Ingredient Chocolate and Peanut Butter Ice Cream Cake.
By vealam
Remove the ice cream from the freezer and allow it to sit on the counter 10-12 minutes, but no longer or you will e...
- Magic Shell:
- 1 (9 ounce) box chocolate wafer cookies
- 1 stick (1/2 cup) salted butter, melted
- 1/2 gallon (1.75 quarts) chocolate ice cream
- 1 (16 ounce) jar creamy peanut butter
- 1 (7.25 ounce) bottle chocolate magic shell (or my homemade shell bellow)
- 1- 1 1/2 cups roasted salted peanuts, roughly chopped (optional)
- 1 cup semi-sweet or milk chocolate, chopped
- 1 tablespoon coconut oil
20-Minute Lemon Pesto Penne
By vealam
Cook the penne according to package directions
- 8 ounces whole wheat penne
- 2 cups baby broccoli
- 1 cup oven roasted tomatoes (I used Kirkland brand and rinsed excess oil)
- 1 teaspoon minced garlic (optional)
- 1/4 cup pesto
- 1/4 cup feta cheese
- juice of 1/2 lemon
- fresh basil, cut into ribbons