Shaylie's profile page
Recipes
Banana Bread
By Shaylie
Preheat your oven to 350 degrees fahrenheit Combine your bananas, eggs, and nut butter, and grass-fed butter in a b...
- 4 bananas, (2 1/2 cups mashed)
- 4 eggs
- 1/2 cup almond butter
- 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup maple sugar
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of sea salt
- 1 cup dark chocolate chips
vCHICKEN ENCHILADAS
By Shaylie
Mix all ingredients except flour shells
- 2 cans cream of chicken soup 1 can chopped green chiles 1 can chopped black olives 1 pint sour cream
- 1 jar salsa
- Chicken — cooked, boned & shredded
- Cheddar cheese and monterey jack cheese, grated
- Flour shells
Thousand Island Dressing
By Shaylie
Combine all of the ingredients in a small bowl
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 2 teaspoons sweet pickle relish
- 1/2 teaspoon onion powder
- 1 ⁄8 teaspoon salt
- 1 dash black pepper
Sweet Potato Salad
By Shaylie
Peel potatoes and cut into bite size pieces
- 2 pounds sweet potatoes
- 1 tablespoon apple cider vinegar (substitute: white wine vinegar or white vinegar)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard (substitute Dijon or whole grain mustard)
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup finely (chopped celery (3 ribs)
- 1/3 cup finely chopped dill pickles
- 2 hard-boiled eggs, peeled and chopped
- 1/4 cup chopped fresh herbs
- Salt and freshly ground black pepper, to taste
vHabanero Jelly
By Shaylie
Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros
- 3 large fleshy orange bell peppers
- 5 to 10 ripe habanero peppers
- 1 1/2 cups distilled white vinegar
- 7 cups sugar
- 9 fl oz liquid fruit pectin (Certo or equivalent
vBARBECUE SAUCE
By Shaylie
Heat all ingredients in saucepan over low heat just until brown sugar is dissolved
- 1 cup firmly packed brown--sugar
- 1/4 cup worsterchire
- 1/3 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup chili sauce
- 1/2 cup ketchup 1/3 cup lemon juice
- 2 teaspoons yellow mustard
- 2 cloves crushed garlic or 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Lobster Corn Chowder
By Shaylie
Remove the meat from the shells of the lobsters
- For the stock:
- 3 (1 1/2-pound) cooked lobsters, cracked and split
- 3 ears corn
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup chopped yellow onion
- 1/4 cup cream sherry
- 1 teaspoon sweet paprika
- 4 cups whole milk
- 2 cups heavy cream
- 1 cup dry white wine
- For the soup:
- 1 tablespoon good olive oil
- 1/4 pound bacon, large-diced
- 2 cups large-diced unpeeled Yukon gold potatoes (2 medium)
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 cups diced celery (3 to 4 stalks)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh chives
- 1/4 cup cream sherry
Caponata
By Shaylie
Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel
- 2 lb small Italian eggplants (about 4)
- 1 tablespoon kosher salt or 2 teaspoons fine sea salt
- 1 1/2 cups extra-virgin olive oil
- 1 cup chopped onion (1 medium)
- 4 medium celery ribs, cut crosswise into very thin
- 1/3 cup large green Sicilian olives (1 3/4 oz), pitted and coarsely chopped
- 1 3/4 oz Italian capers packed in salt (1/3 cup), rinsed well
- 2 tablespoons sugar, or to taste
- 1/3 cup white-wine vinegar
- 1 (14- to 15-oz) can whole tomatoes in juice, drained and chopped (1 cup)
vGood Eats Roast Turkey
By Shaylie
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil
- For the brine:
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1/2 tablespoon allspice berries
- 1/2 tablespoon candied ginger
- 1 gallon iced water
- For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
BAKED CELERY ROOT WITH PARMESAN
By Shaylie
Preparation: 20 minutes. Cooking: 30 minutes
- 1 celery root (about 2 lbs.)
- 1 1/2 c. heavy cream
- 5 eggs
- 1 tbsp. unsalted butter
- 1 c. freshly grated Parmesan cheese
- Salt and pepper