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Recipes
Candy Cane Cookies
By Shaylie
Mom always makes these at Christmas
- Topping:
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups unsifted all purpose flour
- 1 teaspoon salt
- 3/4 teaspoon red food coloring
- 1/2 cup sugar
- 1/2 cup crushed candy canes
Quinoa Salad with Cilantro-Lime Vinaigrette
By Shaylie
Prepare this salad ahead of time and serve chilled or room temperature
- 1 cup uncooked quinoa
- 2 cups canned black beans, rinsed and drained
- 2 cups fresh corn kernels (from 3 ears)
- 1 large red bell pepper, finely chopped
- 1 jalapeno pepper, seeded and minced
- 6 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 cup olive oil
- 1/3 cup finely chopped cilantro, divided
Blackened Halibut
By Shaylie
In a small bowl combine all of the spices
- For Fish:
- 3 tablespoons smoked paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried ground thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 halibut fillets
- 2 tablespoons olive oil
- 1/2 lemon, juiced
Mexican Lime Jerky
By Shaylie
Spiked with jalapenos and fresh lime juice, this jerky has a nice zing that'll keep you coming back for more!
- MEAT:
- 2 large jalapenos, halved, 1seeded
- 1 cup fresh lime juice
- 1 quart light Mexican beer, such as Corona or Pacifico
- 1/2 cup soy sauce
- Coarse salt, for sprinkling before drying the meat
- 2 pounds trimmed beef top round or bottom round, about 1-1/2 inches thick, and cut it into 1/4-inch thick
- slices, either with or against the grain.
Steakhouse Shepherd's Pie
By Shaylie
Place potatoes in a pot, cover with cold water and bring up to a boil
- 2 pounds Idaho potatoes, peeled and cut into chunks Salt
- 1/2 tablespoon extra-virgin olive oil
- 4 slices good quality bacon or peppered bacon, chopped 2 pounds ground sirloin
- 1 onion, chopped
- 1/2 pound button mushrooms, quartered
- Black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3 tablespoons sour cream
- 1/4 pound blue cheese, crumbled
- 3 to 4 tablespoons chives
- 1 teaspoon paprika
FRENCH MASHED POTATOES WITH CHEESE AND GARLIC (ALIGOT)
By Shaylie
The finished potatoes should have a smooth and slightly elastic texture
- NOTE:
- 2 pounds Yukon Gold potatoes (4 to 6
- medium), peeled, cut into /2-inch-thick slices,
- rinsed well, and drained
- Table salt
- 6 tablespoons unsalted butter
- 2 medium garlic cloves, minced or pressed
- through garlic press (about 2 teaspoons)
- 1-1/2 cups whole milk
- 4 ounces mozzarella cheese, shredded
- (about 1 cup) (see note)
- 4 ounces Gruyere cheese, shredded (about
- 1 cup) (see note)
- Ground black pepper
- The Science of Stretch: Rough 'Em Up
- Normally we wouldn't dream of mashing potatoes in a food processor,
- let alone whipping them by hand for a protracted period—two
- techniques called for in our aligot recipe. Such rough handling causes
- the release of amylose, the tacky gel-like starch found in potatoes
- that spells the end of light, fluffy texture, But in these cheesy, garlicky
- French mashed potatoes, the release of amylose is actually a good thing.
- When combined with the cheese in the recipe, it helps produce aligot's
- signature stretch.
- Here's how it works: When cheese is stirred vigorously into the hot
- boiled potatoes, this rough treatment causes the waterlogged starch granules
- in the spuds to burst, releasing sticky, gluey amylose. At the same time, the protein molecules in the melting cheese are uncoiling and stretching
- out like curly hair straightened by a flat iron. When amylose released from the potatoes comes into contact with the uncoiled proteins, it links them together into long, elastic fibers that give aligo
Pomegranate-Glazed Salmon
By Shaylie
1. PREPARE THE SALMON: Combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, sal...
- SALMON
- 1/4 cup soy sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons agave nectar
- 4 garlic cloves, smashed
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground white pepper
- Eight 6-ounce skinless salmon fillets
- GLAZE
- 1/4 cup pomegranate molasses
- 2 tablespoons agave nectar
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon finely grated lime zest
- Salt
- 1 cup shelled edamame, for garnish
- 1/2 cup pomegranate seeds, for garnish
Spicy Bloody Mary Burgers
By Shaylie
Preheat broiler to high. Place a small sauce pot over medium-high heat with 2 turns of the pan EVOO, about 2 table...
- 4 tablespoons extra-virgin olive oil (EVOO), divided
- 1 small onion, finely chopped
- 2 ribs of celery, finely chopped
- 1 teaspoon celery salt
- 1 tablespoon hot sauce
- Freshly ground black pepper
- 1 cup tomato sauce
- 2 pounds ground beef sirloin
- 2 tablespoons Worcestershire sauce
- 1/4 cup flat-leaf parsley leaves, chopped
- 2 tablespoons prepared horseradish
- 2 palmfuls grill seasoning
- 4 Kaiser rolls, split and toasted
- 1/4 head of iceberg lettuce, shredded
- Spicy gourmet potato chips such as black pepper chips
Smoked Mackeral Salad with Vegies
By Shaylie
In a bowl, whisk the yogurt, horseradish, lemon juice, vinegar and sugar
- 1/2 cup 2 percent plain Greek yogurt
- 3 tablespoons grated fresh horseradish
- 1-1/2 tablespoons fresh lemon juice
- 1-1/2 teaspoons apple cider vinegar
- 1/2 teaspoon sugar
- 9 ounces smoked mackerel, skinned and flaked (2 cups)
- One 12-ounce seedless cucumber, peeled and finely diced (2 cups)
- 5 large radishes, cut into matchsticks
- 1 large Granny Smith apple, diced
- 2 tablespoons snipped chives
- Salt and freshly ground pepper
- 1 head romaine lettuce
Italian Vinaigrette
By Shaylie
Shake or whisk all ingredients together
- 6 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 2 teaspoon Dijon mustard
- 2-6 teaspoons maple syrup
- Salt and pepper to taste