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Recipes
Roast Thai Chicken with Red Curry Rub
By vealam
Pre-heat oven to 400F. Salt and pepper all sides of chicken, generously
- 4-6 chicken thighs (or breasts) bone in, skin on ( Or use whole chicken)
- 4-6 teaspoons red curry paste ( 1 teaspoon per thigh)
- salt and pepper
- 1 T oil
- Lime and cilantro to garnish ( optional, but nice)
Chicken Pot Pie Soup in 30 Minutes
By vealam
In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken
- 1 lb diced chicken
- 2 Tbsp unsalted butter, divided
- 3/4 cup flour, divided
- 1 tsp poultry seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 cup chicken stock
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cup milk
- 1 (16-oz) bag frozen mixed vegetables
- handful fresh parsley, chopped
Beef, Bean and Cheese Burrito
By vealam
Add onions and beef to a large skillet and cooked over medium heat until onions are softened and meat is cooked thr...
- Burrito Filling:
- 1 pound lean ground beef
- 1 small onion, chopped
- 4-6 garlic cloves, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1 16 oz. can refried beans
- 1/4 cup sour cream
- 1/2 cup salsa (medium for more of a kick)
- Hot sauce to taste
- Customizable Filling/Topping:
- Rice
- Sour cream
- Lettuce
- Tomatoes
- Guacamole
Mojito Slushy
By vealam
In a saucepan over medium heat, add the sugar and water
- 1 cup sugar
- 1 cup water
- 1/2 cup fresh lime juice, about 4 to 6 limes
- 1/4 cup fresh mint leaves, firmly packed
- 2 limes, zested
- 1/2 cup light rum
- 8 cups crushed ice
- Mint sprigs and lime wedges, for garnish
Braised Pork Shoulder + Cheesy Fontina Grits
By vealam
FOR THE BRAISED PORK: Heat a large Dutch oven over medium-high heat and add in the bacon fat
- FOR THE BRAISED PORK:
- 4 pounds Pork Shoulder
- Kosher Salt and Black Pepper
- 2 tablespoons Bacon Fat
- 1 medium Onion, roughly chopped
- 3 Carrots, roughly chopped
- 3 Celery Stalks {and any leafy green parts}, roughly chopped
- 1 head of Garlic, halved
- 1 cup Red Wine
- 2-3 tablespoons Tomato Paste
- 2 tablespoons All Purpose Flour
- 2 cups Beef Broth
- 1 small bunch of Fresh Parsley
- 3 Bay Leaves
- FOR THE FONTINA GRITS: {serves 4, double if serving 8 : see note below}
- 2 cups Whole Milk
- 1 cup Low-Sodium Chicken Broth
- 1 cup coarse Corn Grits or Polenta
- 3/4 teaspoon Kosher Salt
- 1/2 cup Freshly Grated Fontina Cheese
- 1/4 teaspoon Coarse Ground Pepper
- Serve with fresh chopped parsley and pickled red onions {link in above post}.
Lemon-Buttermilk Bundt Cake
By vealam
by Alison Roman
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour plus more for pan
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 1/2 cups sugar
- Finely grated zest of 8 lemons (about 1/2 cup)
- 4 large eggs
- 1 cup buttermilk
- 3/4 cup apricot or peach preserves
- 1/4 cup fresh lemon juice
- Special equipment: A 12-cup Bundt pan
Almond Cake with Pears and Crème Anglaise
By vealam
Preheat the oven to 350°
- 1 1/2 cups almond flour (see Note)
- 1/4 cup all-purpose flour
- 1 teaspoon finely grated orange zest
- Salt
- 1 cup sugar
- 2 large eggs, beaten
- 6 large egg whites
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- 4 ripe but firm Bartlett pears—peeled, cored and cut into 1/2-inch wedges
- Confectioners' sugar, for dusting
- Crème Anglaise, for serving
Whiskey Date & Buttermilk Cake with Salted Pear Caramel Buttercream
By vealam
Preheat the oven to 350 degrees Fahrenheit
- Whiskey Date & Buttermilk Cake:
- 6 ounces dates, cut in half with pits removed
- 1/4 cup good whiskey
- 3 cups buttermilk
- 4 cups flour
- 3 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon McCormick Roasted Saigon Cinnamon
- 1/4 teaspoon McCormick Jamaican Allspice
- 3/4 cup unsalted butter, softened
- 1 1/2 cups light brown sugar
- 3/4 cup granulated sugar
- 1/4 cup honey
- 3 large eggs
- 3 teaspoons vanilla extract
- Salted Pear Caramel:
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1 ripe pear, peeled cored and minced
- 1/2 cup plus 2 tablespoons unsalted butter
- 1 cup plus 2 tablespoons heavy cream
- 3/4 cup brown sugar
- 1 1/4 teaspoons salt
- Salted Pear Caramel Buttercream:
- 3/4 cup plus 6 tablespoons butter
- 4 cups powdered sugar
- 1/4 cup caramel
- 3 tablespoons whipping cream
Grilled Zucchini Roll-Ups with Ricotta and Herbs
By vealam
Preheat a grill or grill pan to medium-high heat
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 1/3 cups ricotta cheese
- 2 tablespoons fresh mint, finely chopped
- 1/4 cup fresh basil, finely chopped
- 24 whole basil leaves
- Salt & pepper
- Tomato sauce, for serving (optional)
Lemon Magic Cake
By vealam
Preheat oven to 325 F degrees
- 4 eggs (separate yolks from whites) at room temperature
- 1 tsp vanilla extract
- 150 g (3/4 cup) sugar
- 125 g (1 stick or 1/2 cup) butter, melted
- 115 g (4 oz or 3/4 cup) of all purpose flour
- 1 3/4 cup milk lukewarm
- 1/4 cup fresh lemon juice
- zest from one lemon
- powdered sugar for dusting cake