Shaylie's profile page
Recipes
Brandy Caramel Sauce
By Shaylie
In a medium pot with high sides over hi heat, warm the sugar
- 3/4 cup sugar
- 2/3 cup heavy cream
- 2 teaspoons brandy
vGrilled Leg of Lamb with Pomegranate Molasses
By Shaylie
Lamb Preheat the grill to 375 degrees F
- Pomegranate Syrup or Molasses:
- 4 to 5-pound boneless leg of lamb, rolled and tied
- 1/2 cup pomegranate molasses, plus extra for serving, store-bought or recipe follows Kosher salt and freshly ground black pepper to taste
- 4 cups pomegranate juice
- 1/2 cup sugar
- 1 tablespoon freshly squeezed lemon juice
Grilled Sea Bass
By Shaylie
Preheat grill for high heat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- lemon or lime pepper to taste
- sea salt to taste
- 1 1/2 tablespoons extra virgin olive oil
- 2 pounds sea bass
- 3 tablespoons butter
- 2 large cloves garlic, chopped
- 1 tablespoon chopped Italian flat leaf parsley
- 1 1/2 tablespoons extra virgin olive oil
Almond Flour Coconut Waffles
By Shaylie
Whisk your eggs in a medium-large sized bowl
- 1.5 cup almond flour/meal
- 2 eggs, whisked
- 1/2 cup canned coconut milk
- 1 tablespoon arrowroot powder
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
vTangy Roasted Chicken Thighs with Artichoke Panzanella
By Shaylie
Recipe needs editing with original Panzanella, the Italian salad, is typically made with tomatoes, onions and ch...
- 4 large garlic cloves
- 1 1/4 -inch piece of fresh ginger, peeled and coarsely chopped
- 2 teaspoons sweet paprika
- 1/2 teaspoon cayenne
- 1/8 cup plus 1 tablespoon
- fresh lemon juice
- 8 bone-in, skin-on chicken thighs (23/4 pounds)
- 2 tablespoons chopped
- cilantro leaves
- 1 scallion, thinly sliced
- ih cup extra-virgin olive oil
- 1/8 cup chopped flat-leaf parsley
- 1 3/4-pound loaf white country-style bread, sliced 1 inch thick
- Kosher salt and freshly ground pepper 12 ounces cherry tomatoes
- 8 baby artichokes in oil, drained
- and halved lengthwise (see Note)
- 1 tablespoon grated lemon zest
- 1 tablespoon canola oil
- 1/8 cup chicken stock
Chopped Kale Salad with Prosciutto and Figs
By Shaylie
1. Preheat the oven to 400°
- 1 cup walnuts, chopped
- 1/2 cup mascarpone cheese
- 1/4 cup plus 2 Tbsp. apple cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. walnut oil
- Salt and pepper
- 10 oz. Tuscan kale, stems discarded and leaves thinly sliced
- 3 Belgian endives-halved, cored and thinly sliced
- One 6-oz. head of radicchio-halved, cored and thinly sliced
- 8 fresh or dried figs, cut into wedges
- 4 oz. sliced prosciutto, chopped
- One 4-oz. wedge of Gorgonzola cheese, frozen until solid, for serving