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Recipes
Herb Grilled Pork Chops
By Shaylie
Mix all marinade ingredients together and toss pork chops to coat
- Marinade:
- 2 x 6 oz organic/grass fed pork chops
- 1/2 cup low sodium organic chicken broth
- 2 tbsp fresh rosemary – chopped
- 1 tbsp wholegrain mustard
- 1 lemon – zested
- 2 cloves garlic – minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup olive oil
White Peach Sangria
By Shaylie
If you don't have peach flavored vodka use 3/4 cup vodka and 3/4 cup peach schnapps Frozen peaches are OK to use
- 1 (750 milliliter) bottle dry white wine
- 3/4 cup peach flavored vodka
- 6 tablespoons frozen lemonade concentrate, thawed
- 1/4 cup white sugar
- 1 pound white peaches, pitted and sliced
- 3/4 cup seedless red grapes, halved
- 3/4 cup seedless green grapes, halved
Whiskey-Cheese Fondue
By Shaylie
Chocolate Bar. His terrific cheddar-Jack cheese fondue includes whiskey, which adds a great kick
- 1 pound extra-sharp cheddar cheese, shredded
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons cornstarch
- 2 garlic cloves, halved
- 1 cup dry white wine
- 3 tablespoons whiskey
- Salt and freshly ground pepper
- Crusty bread, breadsticks and carrot sticks, for serving
Awesome Pound Cake Recipe
By Shaylie
Sift the flour, baking soda,and baking powder into a large mixing bowl
- 3 cups cake flour
- 6 large eggs
- 1 pound butter
- 1 pound sugar
- 2 teaspoons of pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
Filet Mignon with Spiced Pinot Noir
By Shaylie
In a saucepan over medium heat, add the wine, juice, stock, shallots, garlic, bay leaf, thyme and chile powder
- For the glaze:
- 2 cups pinot noir
- 1 cup pomegranate juice
- 1 cup chicken broth or veal stock
- 1 tablespoon minced shallots
- 1 clove garlic, minced
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped
- 1/2 to 1 teaspoon Hatch chile powder
- sea salt
- For the steak:
- 2 (6-ounce) filet mignon steaks
- salt and freshly ground pepper
Salmon Hash with Poached Eggs
By Shaylie
Hash is a such a great way to use leftovers, like the cooked sal¬mon called for here
- 1 pound small Yukon Gold potatoes
- 4 slices of bacon
- 2 tablespoons unsalted butter
- 1 small red onion, finely chopped
- 3/4 pound cooked skinless salmon fillet, flaked
- 2 tablespoons snipped chives
- Salt and freshly ground pepper
- 4 eggs
- Hot sauce, for serving
Pumpkin Cheesecake with Bourbon Spiked Cream
By Shaylie
Preheat the oven to 350 degrees F
- Chocolate Sauce:
- 1 1/2 cups vanilla wafers, crushed into crumbs 1 cup ground pecan pieces
- 1 stick melted butter
- 2 pounds cream cheese, softened and cubed
- 1 cup light brown sugar
- 6 eggs
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- Pinch salt
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 cups pumpkin puree
- 2 cups sweetened whipped cream
- Dash bourbon (I used Bailey's Irish Cream)
- 3/4 cup half and half
- 1 tablespoon butter
- 1/2 pound semisweet chocolate chips
- 1/4 teaspoon pure vanilla extract
Barbecue Crawfish Boil
By Shaylie
More than any other type of seafood, crawfish is the one most identified with Cajun cooking
- 5 pounds butter
- 1 red onion, diced
- 5 garlic cloves, crushed
- 2 serrano chiles, split lengthwise
- 3 tablespoons salt
- 3 tablespoons freshly ground pepper
- 2 bay leaves
- 1 bunch thyme
- 2 tablespoons paprika
- 1 tablespoon cayenne powder
- 1 cup lemon juice
- 5 pounds purged live crawfish
Braised Pork Ribs with Spicy Honey Glaze
By Shaylie
Want to use a slow cooker for this recipe? No problem: Just dump in all the ingredients and cook on low for 8 to 10...
- For the spicy honey glaze:
- 1 tablespoon chili powder
- 1 tablespoon chipotle chile powder
- 1 tablespoon sweet paprika
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 tablespoon canola oil
- 4 to 5 pounds country-style pork ribs, trimmed of excess fat
- 2 cups beef stock
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice wine vinegar
- 2-inch ginger piece, peeled and roughly chopped
- 4 cloves garlic, crushed
- 1/3 cup soy sauce
- 1/2 cup honey
- 2 tablespoons butter, softened
- 2 teaspoons grated ginger
- 1 teaspoon cayenne
Black Bean Salad
By Shaylie
Prep. time: 15 minutes + overnight bean soak if starting with dry beans Cooking time: none or 1 hour if cooking bea
- 1 lb. dried black beans or 2 16-oz. cans black beans
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 small red onion, diced
- 1/2 Cup olive oil
- 1/4 Cup red wine vinegar
- 2 TB. SALSA SALAD SEASONING
- 1 large garlic clove, crushed (or 1/4 tsp. MINCED GARLIC)
- 1/2-1 tsp. salt (optional)
- 1/4-1 tsp. PENZEYS FRESHLY GROUND PEPPER
- 3-4 TB. fresh cilantro