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Recipes
Grilled Beef & Pepper Sandwich
By shauna
Prepare grill. Combine first 6 ingredients, plus 2 of the minced garlic cloves in a sm
- 2 tsp. Grated Lemon Rind
- 1 tsp. Dried Rosemary
- 1 tsp. Olive Oil
- 1 tsp. Dijon Mustard
- Salt & Freshly Ground Black Pepper
- 3 Garlic Cloves, minced
- 1 Flank Steak, trimmed
- 2 Red Bell Peppers
- 1/3 C. Mayonnaise
- 3 Tbsp. Finely Grated Parmesan Cheese
- 1 Tbsp. Fresh Lemon Juice
- 1 ( 10 oz. ) Round Focaccia Bread, cut in half horizontally
Basil & Four-Cheese Barley Pilaf
By shauna
Heat oil in lg. saucepan on med-high heat
- 2 tsp. Oil
- 1 Onion, finely chopped
- 2 Stalks Celery, finely chopped
- 21/2 C. Sodium-Reduced Chicken Broth
- 1 C. Pearl Barley, uncooked
- 1/2 C. Kraft 4 Cheese Italiano Light Shredded Cheese
- 1/4 C. Fresh Basil, thinly sliced
Turkey & Quinoa Stuffed Peppers
By shauna
In saucepan, bring stock to a boil over med-high heat
- 1 C. Turkey or Chicken Broth
- 1/2 C. Quinoa
- 2 tsp. Vegetable Oil
- 1 lb. Lean Ground Turkey
- 1 Onion, minced
- 2 Garlic Cloves, minced
- 1/2 tsp. Salt & Red Chili Flakes
- 2 C. Cremini Mushrooms, chopped
- 4 C. Chopped Spinach
- 1/4 C. Crumbled Goat Cheese
- 4 Lg. Red Bell Peppers, tops cut off & ribs removed
Winter Sangria
By shauna
Make a few hours in advance to let the flavours marry
- 4 C. (1L) Red Wine (preferably Spanish)
- 4 oz. Brandy
- 4 oz. Cointreau Or Triple Sec
- Juice Of 1/2 Lg. Lemon
- 1 Tbsp. Sugar
- 2 Oranges, thinly sliced into half-moons
- 1 Granny Smith Apple, cored & diced
- 1 Pear, cored & diced
- Seeds From 1/2 A Pomegranate
- 3-4 C. Cold Soda Water
Rustic Stew With Parmesan Polenta
By shauna
Trim fat from pork. Cut pork into 2-in
- 1 lb. Boneless Pork Country- Style Ribs or Round Roast
- 2 Tbsp. Olive Oil
- 1 Med. Onion, cut into thin wedges
- 1 Med. Green or Red Sweet Pepper, seeded & coarsely chopped
- 2 Garlic Cloves, minced
- 1 141/2oz. Can Diced Tomatoes
- 1/4 C. Dry Red Wine
- 1 tsp. Instant Chicken Boullion Granules
- 1 tsp. Dried Italian Seasoning, crushed
- 2 C. Torn Fresh Spinach
- Soft or Fried Polenta
- Shaved Parmesan Cheese
Salad & Smoked Salmon Crostini
By shauna
Preheat barbeque grill to med-high
- Dressing:
- 6 Slices Sourdough Baguette
- 1 Tbsp. Olive Oil
- 1 Tbsp. Grainy Mustard
- 1/4 C. White Wine Vinegar
- 1/2 C. Olive Oil
- 2 tsp. Honey
- Salt & Pepper to taste
- Salad:
- 6 C. Frisee, washed & torn
- 3 C. Baby Arugula
- 1 C. Cucumber, thinly sliced
- 1 C. Radish, thinly sliced
- 1/2 C. Fresh Dill, chopped (optional)
- 12 Slices Smoked Salmon
Chicken Paillards With Herbed Butter & Crispy Shallots
By shauna
Place chicken breasts in a resealable bag (or between sheets of waxed paper one at a time)
- Chicken Paillards:
- 6 Med Boneless, Skinless Chicken Breasts
- 1/3 C. Olive Oil
- 2 Cloves Garlic, crushed
- Zest & Juice Of 1 Lemon
- Salt & Pepper
- 2 Lemons, cut into 1/2" thick slices
- Herbed Butter:
- 1/2 C. (1 stick) Unsalted Butter, at room temp.
- 2 tsp. each, Chopped Fresh Basil & Thyme
- 1/4 tsp. Salt
- Crispy Shallots:
- 1 C. Canola or Vegetable Oil
- 3 Shallots, thinly sliced
Creamy Spaghetti With Black Garlic & Parsley
By shauna
Cook spaghetti in lg. pot of boiling, salted water till al dente
- 2 Tbsp. Olive Oil
- 1 Bulb Black Garlic, cloves minced
- 1 Pkg Dry Spaghetti
- 1 1/2 C. Heavy Cream
- 1/2 C. Parmesan Cheese, finely grated
- 4 Tbsp. Flat Leaf Italian Parsley, chopped
- Salt & Freshly Ground Black Pepper To Taste
Bacon-Onion Marmalade & Cheddar Toasts
By shauna
A fantastic choice for a unique appetizer with a truly amazing taste!
- 1 French Baguette
- 2 Tbsp. Olive Oil
- 8 Yr. Old White Cheddar, shredded
- 2/3 C. Sweet & Smoky Bacon-Onion Marmalade (*under sauces & dips)
- 2-3 Sm. Bartlett Pears (skin on), cored & cut into thin wedges, then cut in half crosswise
- Fresh Thyme Sprigs
Shrimp Scampi With Green Onions & Orzo
By shauna
Cook orzo in lg. saucepan of boiling, salted water till al dente, stirring occasionally
- 3/4 C. Orzo
- 4 Tbsp. (1/2 stick) Butter
- 2 Tbsp. Olive Oil
- 2 Garlic Cloves, peeled & minced
- 1 lb. Uncooked Lg. Shrimp, peeled & deveined
- 4 Green Onions, thinly sliced
- 1/3 C. Dry White Wine