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Easy Sheet Pan Dinner from the Girlie Gourmet

Confidence is KEY when it comes to cooking in the kitchen. That’s how Girlie Gourmet’s Valerie Vanderpool sees it, and she’s hoping you do too!

Valerie is the Chef + Co-Founder of Girlie Gourmet, a website that teaches you how to be fearless in the kitchen so you can Liberate Culinary Magic. As the executive chef and co-founder of Zest! Exciting Food Creations restaurant and Twist lounge in the SoBro section of Indianapolis, Chef Valerie appeared on The Food Network’s Diners, Drive-Ins and Dives with Guy Fieri. When you visit the Girlie Gourmet website,, you’ll find beloved recipes that her customers from Zest! + Twist are still asking for, nourishing recipes created for Taste Your Fitness classes, as well as new and delectable recipes she is constantly developing for Girlie Gourmet.

Chef Valerie also teaches super fun cooking classes so that she can help food lovers raise their confidence in the kitchen, she does private coaching on meal planning, shopping, and cooking skills, as well as catering uniquely curated dishes for all types of corporate and private events. Here are the recipes from today’s show:Feisty Orange Vinaigrette

Makes about 2 cups

Zest of 2 oranges

½ cup orange juice (use same oranges from zest)

2 Tablespoons Dijon (not whole grain)

2 Tablespoons orange marmalade

1 small shallot, chopped

1 large clove garlic, smashed

¼ teaspoon red pepper flakes

¾ cup olive oil

Salt & fresh pepper

1 small handful cilantro leaves (no stems), coarsely chopped

Put zest, juice, Dijon, marmalade, shallot, garlic & cayenne in the food processor.

Pulse a few times to mix.

Turn processor on & slowly pour in oil to emulsify.

Season with salt & fresh black pepper.

Stir in chopped cilantro leaves.

Roasted Shrimp

Preheat oven to 400 degrees.

Put parchment paper or foil on a sheet pan.

Pat shrimp dry. Put in a bowl.

Season with sea salt and fresh black pepper.

Pour just enough vinaigrette or olive oil to coat the shrimp.

Let sit for 15-20 minutes.

Place on prepared sheet pan and put in oven.

Roast for 4 minutes.

**Kitchen Note: If you are using colossal or U10 shrimp, you’ll need to roast it for 6 minutes.Roasted Vegetables

Preheat oven to 350 degrees.

Put parchment paper or foil on a sheet pan.

Cut vegetables in 1 inch chunks. They should all be uniform in size, so they’ll cook evenly.

Put in a bowl.

Pour in just enough olive oil to coat the vegetables. Season with sea salt and fresh black pepper.

Place on prepared sheet pan and put in oven.

Roast for 15 minutes, until they’re golden brown.Nourishing Brown Rice + Veggie Bowl

1 serving

1 handful salad greens

¾ cup cooked brown rice

1-2 Tablespoons Feisty Orange Vinaigrette

½ cup cooked veggies

¼ cup fresh pineapple, small chop

leftover cooked shrimp (you can use any leftover fish or meat)

1 Tablespoon cashews, chopped

1 Tablespoon green onion, chopped

Put greens and rice side by side in a bowl.

Drizzle with vinaigrette.

Arrange veggies, pineapple and shrimp on top.

Garnish with cashews and green onion.

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