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Recipes
Chile-Spiced Skirt Steak Tacos
By Shaylie
In 2006, three brothers—Jesse, Brian and David Vendley—started hawking homemade tacos from a cart on the stree...
- 2 teaspoons sweet paprika
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup plus 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 1/2 pounds skirt steak, cut into 5-inch strips
- 12 corn tortillas, warmed
- Pico de Gallo, Avocado Salsa and shredded cabbage, for serving
vDouble Chocolate Cake
By Shaylie
Preheat oven to 350 degrees
- 1 cup whole-wheat pastry flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 12 ounces low-fat silken tofu, firm or extra firm
- 1/4 cup ghee or canola oil
- 3/4 cup applesauce
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup nondairy or dairy chocolate chips
Grilled Chicken Tacos
By Shaylie
At New York City's Dos Toros, brothers Leo and Oliver Kremer offer amazing San Francisco-style tacos, burritos a...
- 3 medium tomatoes,coarsely chopped
- 1/2 cup fresh lime juice
- 1 cup water
- 1 teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried parsley
- 12 corn tortillas, warmed
- Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving
Smoky Barbecued Chicken
By Shaylie
This amber-colored chicken is incredibly delicious thanks to an overnight marinade, a spice-and-sugar rub, a sweet-...
- MARINATED CHICKEN
- 1 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 4 garlic cloves, minced
- 3 small shallots, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 3/4 cup olive oil
- Two 3-1/2-pound chickens
- RUB
- 1 tablespoon plus 1/2 teaspoon granulated sugar
- 1 tablespoon plus 1/2 teaspoon light brown sugar
- 1 tablespoon plus 1/2 teaspoon garlic salt
- 1 tablespoon plus 1/2 teaspoon smoked sweet paprika
- 1 teaspoon dehydrated
- onion flakes
- 1 teaspoon pure chile powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seeds
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried oregano or marjoram
- 1/4 teaspoon cayenne pepper
- MOP
- 1/2 cup dry white wine
- 1/2 cup apple juice
- Kansas City Style BBQ Sauce for serving
- ACTIVE: 2 HR; TOTAL: 5 HR PLUS OVERNIGHT MARINATING
vOven Grilled Reuben Sandwiches
By Shaylie
Sweet-and-sour cabbage and a zesty mustard-flavored mayonnaise transform this deli classic into something special
- 1/3 cup cider vinegar
- 2 tablespoons sugar
- 1 (16-ounce) bag coleslaw mix
- Table salt and ground black pepper
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 8 slices hearty rye bread
- 8 slices Swiss cheese (about 1/2 pound)
- 1 pound thinly sliced corned beef
- 2 tablespoons unsalted butter, melted
Pasta - High Altitude
By Shaylie
Make a well in the flour, crack all eggs and oil use fork slowly mix and incorporate
- 3 cups of flour (K.A.)
- 4 large eggs
- 1 teaspoon best olive oil
vTaco Soup
By Shaylie
In a large skillet brown meat and onion combine other ingredients and heat through
- 2 lb. ground beef
- 1/2 cup chopped onion
- 3/4 cup water
- 2 16 Oz cans stewed tomatoes
- 1 16 oz can kidney beans
- 1 lg. 29 oz can tomatoe sauce
- 1 17 oz can whole corn
- 1 6 oz can pitted olives
- 1 envelope taco seasoning mix
- TOPPINGS
- 1 CHOPPED AVACADO
- GRATED CHEESE
- REG. SIZE FRITOS CORN CHIPS
- SOUR CREAM
Fruit Dip
By Shaylie
Mix together and serve as a dip with fruit
- 1 part almond butter
- 1.5 parts plain yogurt
- honey to taste
- vanilla to taste
- cinnamon to tast
Eggs in Hell
By Shaylie
Breakfast, Mario-style. "This is so easy," Batali says with his typical exuberance
- 4 Tbs. extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 6 cloves garlic, thinly sliced
- 4 jalapeno peppers, seeded and cut into if-inch dice
- 1 tsp. hot chile flakes
- 3 cups basic tomato sauce
- 8 large eggs
- 1/4 cup grated Parmigiano-Reggiano or pecorino
Beef Tenderloin with Herb Macadamia Crust
By Shaylie
1. Pre-heat oven to 400 degrees
- 6 (4-ounce) beef tenderloins
- 3 tablespoons macadamia nuts, coarsely chopped
- 1 tablespoon fresh herb mix (basil, oregano, thyme and parsley)
- 1 cup mushrooms, stemmed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper