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Recipes
Honey Lime Chicken Enchiladas
By vealam
Place a large piece of foil on a baking sheet and lay chicken on top
- For the Enchiladas:
- 1 1/2 pounds boneless chicken breasts
- 1/4 cup cilantro, chopped
- 1/4 cup honey
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 2 cloves garlic
- 2 (10 ounce) cans green enchilada sauce
- 8 tortillas
- 8 ounces Monterey jack cheese, shredded
- For the Garnish (optional):
- Red onions
- Queso Fresco cheese
- Avocado
Three Cheese Baked Ziti
By vealam
Cook pasta according to package directions, drain, transfer to a large bowl, add the tomatoes, and stir to combine
- 12 ounces ziti, cooked according to package directions
- one 14.5-ounce can diced tomatoes (I used no-salt-added garlic and oregano-infused tomatoes)
- 2 tablespoons olive oil
- 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
- 3 garlic cloves, peeled and finely minced
- one 14-ounce can low-sodium vegetable stock
- 1 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
- 2 tablespoons all-purpose flour
- 1 teaspoon pepper, or to taste
- 4 ounces mozzarella cheese, grated
- 4 ounces fontina cheese, grated
- 4 ounces parmesan cheese, grated
- 1 tablespoon fresh Italian flat-left parsley or fresh basil, finely minced for garnishing, optional
Phoenix Cocktail
By vealam
In a cocktail shaker, combine the coconut rum with the pineapple mango juice over ice
- 1 oz coconut rum
- 2 oz pineapple mango juice
- 1 oz pomegranate liquor
Gooey Chocolate Peanut Butter Bars
By vealam
Preheat oven to 350F. Line a 9x9-inch baking pan with aluminum foil, spray with cooking spray; set aside
- one 21-ounce packet Pamela's Gluten Free Chocolate Cake Mix (another cake mix of a similar size may be substituted)
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, very well softened
- 1 teaspoon vanilla extract
- 3 tablespoons water, if necessary (see below)
- 1 cup semi-sweet chocolate chips
- one 14-ounce can sweetened condensed milk, divided
- 1/2 heaping cup creamy peanut butter
Oatmeal Cookie Ice Cream
By vealam
Whisk together the cream, milk, sugar, salt, cinnamon, and vanilla
- optional:
- 2 cups heavy cream
- 1 cup milk
- 2/3 cups sugar
- 1/8 teaspoon fine sea salt
- 1-2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 6-8 oatmeal raisin cookies, (about 3 cups worth, broken into bite-size pieces)
Lemon Blueberry Bundt Cake
By vealam
For the cake: Preheat oven to 350 degrees
- Cake:
- 2 3/4 cups (389g) all-purpose flour, plus more for dusting pan
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups (360g) granulated sugar
- 2 Tbsp (12g) lemon zest
- 1 cup (226g) unsalted butter, softened
- 4 large eggs, at room temperature (I rested them in warm water for 5 minutes)
- 1 tsp lemon extract
- 1 cup (235ml) buttermilk, at room temperature (I just warmed it for 20 seconds in the microwave)
- 2 Tbsp (30ml) fresh lemon juice
- 2 cups (295g) fresh blueberries, rinsed and drained (but not dried)
- Blueberries, lemon slices and fresh mint for decorating, optional
- Icing:
- 3 oz (85g) cream cheese, softened
- 1 Tbsp (16g) unsalted butter, softened
- 2 cups (250g) powered sugar
- 1 1/2 - 2 Tbsp (30ml) fresh lemon juice
Chicken Tortilla Soup
By vealam
SOUP: Heat oil in a heavy-bottomed soup pot over medium-high heat
- MEXICAN SHREDDED CHICKEN:
- 1 tablespoon olive oil
- 1 small onion, diced (I used red)
- 1 cup diced bell pepper (any color, or a combination)
- 4-5 cloves garlic, minced
- 2 cups *Mexican Shredded Chicken
- 1 10-ounce can Rotel Tomatoes (I used the Cilantro and Lime version)
- 3 tablespoons tomato paste
- 32 ounces chicken stock
- 2 cups salsa
- 1 can (15-ounces) black beans, drained
- 1 can (15-ounces) corn, drained
- 3 tablespoons cornmeal
- To garnish: lime, tortilla chips, sour cream, shredded cheese, tomatoes, cilantro, pico de gallo
- 1 pound boneless chicken (breasts or thighs)
- 2-3 limes, juiced
- 2 tablespoons red wine vinegar
- 4 garlic cloves, minced
- 2 tablespoons *homemade taco seasoning
- 1 tablespoon olive oil or butter
- TACO SEASONING:
- 4 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon crushed red pepper flakes (or more, to taste)
- 1/4 teaspoon cayenne
- 2 teaspoons paprika
- 2 tablespoons cumin
- 3 teaspoons smoked sea salt (regular sea salt works fine, too)
- 4 teaspoons fresh black pepper
Creamy Sundried Tomato and Spicy Chicken Sausage Pasta
By vealam
Bring a large pot of salted water to a boil
- 1 pound of penne pasta (I used gluten free)
- 2 teaspoons olive oil
- 3/4 pound of spicy chicken sausage links
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic
- 3 tablespoons sun dried tomatoes, julienned
- 1 cup chicken broth
- 1/3 cup coconut cream
- kosher salt
- 1/4 cup fresh basil leaves, julienned
Raspberry Cheesecake Popsicles
By vealam
In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or until they are e...
- 8 oz fresh raspberries (or blueberries/blackberries/cherries)
- 1 tablespoon water
- 4 oz low fat cream cheese
- 3 tablespoons fat free milk
- 1 teaspoon vanilla extract
- 1/3 cup powdered sugar
Lemon Cupcakes with Blackberry Buttercream
By vealam
To make the cupcakes, preheat oven to 350
- For the cake:
- 3 cups cake flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 16 tbsp. unsalted butter, at room temperature
- 1 lemon, zested
- 2 cups sugar
- 5 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature
- 1 tbsp. lemon extract
- 1 tsp. vanilla extract
- For the frosting:
- 1 cup unsalted butter, room temperature
- 4 cups confectioner’s sugar, sifted
- 1/2 cup blackberries
- 1 tsp vanilla extract
- pinch salt
- blackberries, for garnish