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Recipes
Field Mushrooms With Spring Peas & Shoots
By shauna
Add butter to a lg. skillet over med-high heat; let it melt & foam
- 2 Tbsp. Unsalted Butter
- 2 8oz. Pkg. (or 16-20oz.) Mixed Cultivated &/Or Wild Mushrooms, such as cremini, button, chanterelle, morel, oyster & porcini, roughly torn or sliced
- Sea salt, Freshly Cracked Pepper & Cayenne Pepper To Taste
- 1/4 C. Cognac
- 1/2 C. Whipping Cream (35%)
- 2 C. Frozen Sweet Peas
- Juice From 1/2 A Lemon
- 4 Tbsp. Italian Flat Leaf Parsley, chopped
- 2 C. (Packed) Fresh Pea Shoots, divided
Linguine With Butter-Poached Lobster, Tomatoes & Chives
By shauna
Heat a med saucepan over med heat
- 1/4 C. White Onion, finely diced
- 3/4 C. Dry White Wine
- 2 Tbsp. Whipping Cream
- 1/2 lb. Cold Butter, cut into sm. cubes
- 2 Tbsp. Fresh Lemon Juice
- 3 Uncooked Lobster Tails (4-5 oz. each; yields approx. 2 C.), split in half, shells removed (previously frozen is ok)
- 1 450g Pkg Dry Linguine (it's firmer to the bite than fresh)
- Salt & White Pepper To Taste
- 1/2 C. Grape Tomatoes
- 1/4 C. Fresh Chives, finely minced
Limoncello Lemonade
By shauna
In a tall glass, add Limoncello & Gin
- 1 oz. Limoncello
- 1 oz. Tanqueray Gin
- Fresh Lime Wedges
- Limonata Soda
Brussels Sprouts With Bacon
By shauna
In a lg. skillet, cook bacon over med
- 3 Bacon Strips
- 11/4 lbs. Fresh or Frozen Brussels Sprouts, thawed & quartered
- 1 Lg. Onion, chopped
- 2 Tbsp. Water
- 1/4 tsp. Salt
- 1/8 tsp tsp. Pepper
- 2 Tbsp. Balsamic Vinegar
Risotto Pomodoro
By shauna
In a heavy 4 qt. pot, cook red onion in hot oil over med
- 1/2 C. Red Onion, chopped
- 2 Tbsp. Olive Oil
- 3 Fresh Sage Leaves, finely snipped
- 21/2 C. Uncooked Arborio Rice
- 2 C. Roma Tomatoes, seeded, chopped & drained
- 6 C. Chicken Broth
- 1 5-6 oz. Pkg. Fresh Baby Spinach
- 2 C. Shredded Cooked Chicken
- 1 C. Freshly Grated Pecorino Romano Cheese
- 4 Slices Cooked Bacon, chopped
Shrimp Diablo
By shauna
In a sm. bowl, combine the shrimp with the chile sauce, crushed red pepper, 1 Tbsp
- 8 oz. Med Shrimp (16-20)
- 1 Tbsp. Chile Sauce
- 1/2 tsp. Crushed Red Pepper
- 2 Tbsp. Soy Sauce (divided use)
- 6 Cloves Roasted Garlic, minced
- 1/2 tsp. Tabasco Sauce
- 1 Tbsp. Olive Oil
- 8 oz. Can Tomato Sauce
- 1 Tbsp. BBQ Sauce
- 1 tsp. Worcestershire Sauce
- 2 Tbsp. Parsley, chopped
- 8 oz. Pasta, cooked
- Salt & Freshly Ground Black Pepper
Lemon Brussels Sprouts
By shauna
Trim brussels sprouts, & cook in lg
- 4 C. Brussels Sprouts
- 4 Tbsp. Butter, softened
- 2 tsp. Lemon Juice
- 1 tsp. Grated Lemon Rind
- Salt & Freshly Ground Black Pepper
Mozzarella Pork Chops
By shauna
Coat pork chops with flour, salt & paprika
- 6 Pork Chops
- 1 tsp. Salt
- 4 Tbsp. Margarine
- 1 C. Green Pepper Strips
- 1 C. Shredded Mozzarella Cheese
- 1/2 C. Grated Parmesan Cheese
- 4 Tbsp. Flour
- 1 tsp. Paprika
- 1 C. Sliced Onion Rings
- 11/2 C. Milk
Panko Parmesan Asparagus
By shauna
Preheat oven to 425. Lay the trimmed asparagus on a baking sheet & drizzle with olive oil
- 1 lb. Asparagus, ends trimmed
- 1 Tbsp. Olive Oil
- 1 tsp. Herbes de Provence
- 2 Tbsp. Butter
- 1/2 C. Panko Japanese Bread Crumbs
- 1 Lemon, juiced & zested
- 2 Tbsp. Freshly Grated Parmesan Cheese
- Coarse Salt & Freshly Cracked Black Pepper To Taste
Broiled Tilapia With Roasted Red Pepper Sauce
By shauna
Place fish on greased broiler pan; sprinkle with half each of the salt & pepper
- 1 lb. Tilapia Fillets
- 1/4 tsp. Each Salt & Freshly Ground Black Pepper
- 3/4 C. Roasted Red Peppers, finely chopped
- 2 Tbsp. Light Sour Cream
- 1 Tbsp. Light Mayonnaise
- 2 tsp. Fresh Lemon Juice
- 2 Tbsp. Fresh Chives or Green Onions, finely chopped