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Recipes
Zesty Chipotle Pumpkin Seed Pesto
By Shaylie
Preheat oven to 350°. Prepare a small baking dish or ramekin by spraying it generously with cooking spray
- 4 cloves garlic
- 2 cups basil leaves
- 1/4 cup fresh oregano leaves
- 1 canned chipotle in adobo, stemmed and chopped
- 1/4 cup pepitas
- 1 teaspoon ancho chile powder
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- sea salt and freshly ground pepper
Bacon Brownies
By Shaylie
Preheat oven to 325 Degrees F In a large bowl, using a hand mixer blend your almond butter to make it a smoother co...
- 2 Cups Almond Butter
- 2 Eggs
- 1 Cup Agave Nectar
- 1 Tbsp Vanilla Extract
- 1/4 Cup Cacao Powder
- 1/2 Tsp Sea Salt
- 1 Tsp Baking Soda
- 1/8 Cup Coconut Milk
- 8 Slices crispy cooked bacon, diced
Decadent French Toast Soufflé
By Shaylie
• Buy croissants from bakery section – fresh is best • Use only real maple syrup – Mrs
- Sauce:
- 4 large or 5 medium croissants (baked)
- 8 ounces cream cheese, softened
- 1/2 ½ cup butter, softened
- 3/4 ¾ cup maple syrup, divided
- 10 eggs
- 3 cups half-and-half
- 1 teaspoon ground cinnamon
- Powdered sugar
- 1/2 ½ cup butter
- 1/2 ½ cup maple syrup
Pork with Blueberry Herb Sauce
By Shaylie
In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork
- 1 garlic clove, minced
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 4 boneless pork loin chops (6 ounces each)
- 2 cups fresh blueberries
- 1/4 cup packed brown sugar
- 2 tablespoons minced fresh parsley
- 1 tablespoon balsamic vinegar
- 2 teaspoons butter
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
Blood Orange-Fennel Osso Buco
By Shaylie
1. Preheat oven to 325°. Season shanks with salt and pepper
- 4 1-lb. pieces veal shank, about 2'' thick
- Salt and freshly ground black pepper
- 1/2 cup flour
- 1/4 cup extra-virgin olive oil
- 1/2 cup sherry vinegar
- 3 cups veal stock
- 2 fennel bulbs, trimmed
- 2 medium carrots, peeled and thinly sliced
- 2 cups fresh blood orange juice
- 1 blood orange, peeled, seeded, and divided
- into sections (pith removed)
- 4 sprigs flat-leaf parsley
Jelly Roll with Caramel Topping (7Caramerrufaie)
By Shaylie
Beat the eggs and sugar to firm eggedosis consistency, thick
- Caramel topping:
- 4 eggs
- 1/2 cup (1-1/4 dl) sugar
- 1 cup (2-1/2 dl) flour
- 1/4 tsp. baking powder
- 2 cups (5 dl) sugar
- 2 tbsp. water
- 1 cup (225 g) butter, melted
- 1 cup (2-1/2 dl) whipping cream
- 1 tbsp. flour
- 1/2 cup (1-1/4 dl) milk
- Nuts coarsely chopped, optional
- Filling:
- 3/4 to1 -1/2 cup (2-4 dl) whipping cream
Chocolate Truffle
By Shaylie
Start by cutting the chocolate into small shards on the diagonal
- 10 ounces dark chocolate, 70% cacao content or higher
- 3 tablespoons coconut oil
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup finely shredded unsweetened coconut and/or 1/2 cup unsweetened cocoa
Viking Invasion Ale - extract plus grains
By Shaylie
(5 gallons/19 L, extract plus grains) OG = 1
- 6.0 lb (2.7 kg) pale extract syrup
- 1.0 lb (0.45 kg) pale dried malt extract
- 1.0 lb (0.45 kg) Briess Caramel malt (20 °L)
- 0.07 oz. (2 g) sweet gale (60 minutes)
- 2.0 oz (57 g) heather tips (0 minutes)
- White Labs WLP011 (European Ale) or Wyeast 2000 (Budvar) yeast
Spaghetti Squash with Wild Mushrooms
By Shaylie
1. Preheat the oven to 425°,Rub the cut sides of the squash with 1tablespoon of the olive oil and season with salt...
- 1 pound spaghetti squash, halved and seeds discarded
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1-1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped
- 3 garlic cloves, finely chopped
- 2 quarts low-sodium chicken broth
- 1 sage sprig
- 1 cup ditalini pasta
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons snipped chives
Grilled Cabbage Wedges with Kefir Cayenne Dressing
By Shaylie
Make the dressing: In a small bowl, add kefir, mayonnaise, scallions, cayenne, pepper, salt and celery seeds
- 1/2 cup kefir
- 1 tablespoon mayonnaise
- 2 teaspoons chopped scallions (white and light green parts only)
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon celery seeds
- 1 head green cabbage
- olive oil as needed