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Recipes
Chinese Minced Chicken Wraps
By Shaylie
1. Put chicken, cashews, mushrooms, and chopped scallions into a bowl
- 1 lb. ground chicken
- 20 cashews, roughly chopped
- 3 dried shiitake mushrooms, softened in hot water,
- stemmed and finely chopped
- 3 scallions, 2 finely chopped,
- the green part of 1 julienned
- 4 tsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. rice wine or dry sherry
- 1 tsp. cornstarch
- 1/2 tsp. sugar (need to test with Coconut)
- Kosher salt and freshly ground white pepper,
- to taste
- 2 tbsp. peanut oil
- 3 cloves garlic, finely chopped
- 16 iceberg lettuce leaves
- Sweet Asian chile sauce
Chicken Fried Pork Chops with Chunky Pear Chutney
By Shaylie
Pork Chops: Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan
- Chunky Pear Chutney:
- Ingredients
- Vegetable shortening, for frying
- 8 pork chops, bone-in, 1/2-inch thick
- Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon pepper
- 2 eggs
- 1 tablespoon water
- 1/4 teaspoon cayenne pepper
- 1 cup arrowroot
- 2 tablespoons butter
- 3 Bartlett pears, peeled and cored, cut into 1-inch pieces
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1/2 cup golden raisins
- 1 jalapeno pepper, minced
- 1 (1-inch) piece fresh ginger, minced
- 1/2 tablespoon pink peppercorns
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon hot paprika
- 1/2 teaspoon allspice
- Salt
Baked Ziti
By Shaylie
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the am...
- 1 pound whole milk or 1 percent cottage cheese
- (see note)
- 2 large eggs, lightly beaten
- 3 ounces grated Parmesan (about 1 1/2 cups)
- Table salt
- 1 pound ziti or other short, tubular pasta
- 2 tablespoons extra-virgin olive oil
- 5 medium garlic cloves, minced or pressed
- through garlic press (about 5 teaspoons)
- 1 (28-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 cup plus 2 tablespoons chopped fresh basil
- leaves
- 1 teaspoon sugar
- Ground black pepper
- 3/4 teaspoon cornstarch
- 1 cup heavy cream
- 8 ounces low-moisture mozzarella cheese, cut into 1/4-inch pieces (about 1-1/2 cups)
Pumpkin Pie
By Shaylie
Preheat oven to 350F. Combine pumpkin, coconut milk, palm sugar, maple syrup, vanilla, cinnamon, sea salt, ginger, ...
- 1 precooked and cooled Paleo Pie Crust
- 1 3/4 cup cooked pumpkin puree (or 1 15-ounce can organic pumpkin puree)
- 1/2 cup full fat coconut milk from a can
- 1/3 cup coconut palm sugar
- 1/4 cup pure Grade B Maple Syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- pinch ground cardamom
- 2 large eggs, beaten
Salmon Wellington
By Shaylie
Divide salmon into two portions of 1 1/2 and one-half pounds and put the smaller portion through a meat grinder or ...
- Sherry-Mushroom Cream Sauce:
- 2 lbs salmon fillets
- 1/3 cup whipping cream
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tbsp butter
- 1/2 cup onion, minced
- 1 tbsp flour
- 1 tbsp unsalted butter, softened
- 1/4 tsp salt
- pinch finely ground pepper
- 1 tbsp butter
- 1/2 cup mushrooms, sliced
- 1/2 cup whipping cream
- 2 tsp lemon Juice
- Salt and Pepper
- 2 7-oz pkgs puff pastry, enough for a 2-crust pie
- 5 hard-cooked eggs, halved lengthwise
- 1 egg, beaten
- 2 tbsp butter
- 1 1/2 cups mushrooms, sliced
- 2 tbsp flour
- 1 cup light cream
- 2 tbsp whipping cream
- 2 tbsp sherry
- Salt & pepper
Pie Crust - www.everydaymaven.com
By Shaylie
Preheat oven to 350F. Combine almond flour, tapioca flour and sea salt in the bowl of a food processor (or blender)
- 1 1/3 cups blanched almond flour
- 1/3 cup tapioca flour
- 1/2 teaspoon sea salt
- 1 large egg
- 1/4 cup organic palm shortening
- 3/4 teaspoon vanilla extract
vTortilla Soup
By Shaylie
Heat a grill pan to high and a soup pot to medium-high
- Garnishes:
- Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
- 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
- 1 red bell pepper, split and seeded
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning, 1/3 palm full
- 1 teaspoon ground cumin, 1/3 palm full
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium yellow skinned onion, chopped
- 3 cloves garlic, chopped
- 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped --available in small cans in Mexican and Spanish food section of market
- 1 (28-ounce) can stewed tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups chicken stock, available in re-sealable paper containers on soup aisle
- 4 cups blue corn tortilla chips, broken up into large pieces
- 1 cup shredded Cheddar or pepper jack cheese
- 1/2 cup sour cream
- 1/4 red raw onion, chopped
- 2 to 3 tablespoons chopped cilantro or parsley leaves
- 1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Corned Beef Hash
By Shaylie
Cook rutabagas in boiling salted water to cover until just tender, about 3 minutes, then drain
- 1 lb rutabaga, peeled and cut into 1/4-inch dice
- 1-lb piece cooked corned beef, cut into chunks
- 1 cup chopped onion
- 1 large red bell pepper, cut into 1/4-inch pieces
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 4 large eggs (optional)
- 1 tablespoon chopped fresh flat-leaf parsley
vSherry-Mushroom Cream Sauce
By Shaylie
Melt the butter in a saucepan and saute mushrooms for two to three minutes
- 2 tbsp butter
- 1 1/2 cups mushrooms, sliced
- 2 tbsp flour
- 1 cup light cream
- 2 tbsp whipping cream
- 2 tbsp sherry
- Salt and pepper
Creamy Ranch Dressing
By Shaylie
Simply whisk together all ingredients
- 1/2 cup full-fat Greek-style yogurt
- 1/4 cup plus 2 tablespoons cultured buttermilk
- 2 teaspoons chopped fresh dill
- 1 heaping teaspoon chopped fresh chives
- 1/2 teaspoon white wine vinegar
- 1/4 teaspoon dried dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon tamari
- 1/8 teaspoon granulated onion powder
- 1/8 teaspoon black pepper
- 1/2 of a small garlic clove, finely minced
- optional: 1-2 tablespoons mayonnaise