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Recipes
Tomato & Red Pepper Crostini Spread
By shauna
Place sweet peppers, tomatoes, cheese, walnuts, garlic, vinegar, parsley & cayenne pepper in food processor
- 1/3 C. Oil-Packed Dried Tomatoes, drained
- 1 C. Roasted Red Sweet Peppers, drained
- 1/3 C. Ricotta Salata Cheese, crumbled
- 1/3 C. Walnuts
- 2 Garlic Cloves, quartered
- 2 Tbsp. Red Wine Vinegar
- 2 Tbsp. Fresh Italian Parsley
- 1/4 tsp. Cayenne Pepper
- Toasted Baguette Slices
Prosciutto Shrimp With Cucumber-Melon Salsa
By shauna
Combine first 8 ingredients for the salsa, cover & chill
- 1 C. Cantaloupe, peeled, seeded & diced
- 1/2 C. Cucumber, seeded & diced
- 2 Tbsp. Fresh Basil, minced
- 1 Tbsp. Shallot, minced
- 1 Tbsp. Honey
- 1 Tbsp. White Wine Vinegar
- 1 tsp. Olive Oil
- 1/2 tsp. Kosher Salt
- 12 Jumbo Shrimp, peeled & deveined ( tail segment left on )
- Salt & Pepper
- 6 Slices Prosciutto, halved lengthwise
- Olive Oil for Brushing
Cherry & Mint Granita
By shauna
In a sm. pot, bring the sugar & water to a boil
- 1/2 C. Granulated Sugar
- 1/2 C. Water
- 1/2 C. Rose Wine
- Zest & Juice from 1 Lime
- 3 lb. Sweet Red Cherries, washed & pitted
- 2 Tbsp. Fresh Mint, finely chopped
Raspberry Basil Limoncello
By shauna
Combine the raspberries, basil, lemons & simple syrup in a sm
- 1 Pint Fresh Raspberries, plus more for garnish
- 12 Fresh Basil Leaves, roughly torn, plus sprigs for garnish
- 1 Lemon, cut into sixths, plus wheels for garnish
- 1/4 C. Simple Syrup*, chilled (more if you prefer the cocktail a little sweeter.)
- 2 oz. Limoncello
- 4 oz. Citron Vodka
- Crushed Ice
- Sparkling Rose Wine, chilled
Roasted Rainbow Trout With Mushroom & Red Pepper Relish
By shauna
Great served with wilted baby greens oven-roasted baby potatoes!
- Relish:
- 2 lb.(1 kg) Boneless Rainbow Trout, about 2 lg. fillets
- 1/4 tsp. each Salt & Freshly Gound Black Pepper
- 1 Tbsp. each Olive Oil & Dijon Mustard
- 2 tsp. White Wine Vinegar
- 1/4 tsp. Dried Thyme Leaves
- 1 Tbsp. Olive Oil
- 1 Sm. Onion, chopped
- 2 C. Sliced Cremini Mushrooms
- 1/2 tsp. Dried Thyme Leaves
- 1/4 tsp. each Salt & Freshly Ground Black Pepper
- 1/2 C. Roasted Red Pepper, chopped
- 1 tsp. White Wine Vinegar
- 1 Clove Garlic, minced
- Chopped Parsley
- Lemon Wedges
Spiced Pork Tenderloin Crostini
By shauna
Heat oven to 425. In a sm
- 1/2 tsp. Seasoned Salt
- 1/2 tsp. Garlic Pepper
- 1/2 tsp. Dried Marjoram Leaves
- 1/4 tsp. Ground Sage
- 1 Pork Tenderloin ( about 1 lb. )
- 36 Slices ( 1/4-1/2 in. thick ) Baguette- Style French Bread
- 1/4 C. Dijon Mustard
- 3/4 C. Apple-Cranberry Chutney ( from 8.5 oz. jar )
- 1/3 C. Crumbled Blue or Goat Cheese
- Fresh Marjoram Leaves
Smoked Salmon & Lemon Pepper Cream Crostini
By shauna
Brush each baguette slice with olive oil on both sides; place on baking sheet & bake in 375 oven till crisp & golde...
- Lemon Pepper Cream:
- 1/2 lb. Smoked Salmon, thinly sliced
- 2 Tbsp. Chopped Fresh Dill
- 1 Baguette, sliced diagonally
- Extra-Virgin Olive Oil, for brushing
- 2 tsp. Black Peppercorns
- 1/3 C. Mascarpone Cheese
- 1/3 C. Milk
- Finely Grated Rind & Juice of 1 Lemon
- Salt
Pineapple Glaze
By shauna
Drain pineapple & set aside
- 1 Sm. Can Crushed Pineapple
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Prepared Mustard
- Salt & Freshly Ground Black Pepper
- 1 C. Brown Sugar
Sparkling Lavender Lemonade
By shauna
*Make Lavender Simple Syrup by boiling together 1/2 C
- 1/4 C. Lavender Simple Syrup*
- 1/4 C. Fresh Lemon Juice
- 1 1/2 oz. Vodka
- 1 C. Sparkling Water
Watermelon & Cucumber Salad
By shauna
Slice cucumbers in half lengthwise
- 2 English Cucumbers
- 1/4 Lg. Watermelon
- 1/4 C. Lime Juice (3-4 limes)
- 2/3 C. Mint Leaves, torn
- 2 Tbsp. Tarragon leaves, finely chopped
- 1/2 tsp. Salt