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Recipes
Jalapeño Poppers
By Shawn
These baked jalapeño poppers are based on an old recipe they are baked instead of fried! We’ve filled fresh jal...
- 6 large jalapenos
- 8 ounce package cream cheese, softened to room temperature
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of smoked paprika, optional
- 1 cup finely grated jalapeno jack cheese
- 3 tablespoons butter
- 1 teaspoon garlic that has been pressed through a garlic press, or finely minced
- 1/2 cup panko bread crumbs
Sugar Snap Peas with Onions and Bacon
By Shawn
In a medium skillet over medium high heat, brown chopped bacon
- 3 slices bacon, cut into 1/2-inch pieces
- 1 small yellow skinned onion, peeled and chopped
- 1 pound sugar snap peas
- 1/2 cup chicken stock or water
- Salt and pepper
Avocado and Shrimp Salad with Miso Dressing
By Shawn
Heat the butter in a small skillet over medium high heat
- For the dressing:
- teaspoon minced garlic
- 1/2 pound raw shrimp, tails removed
- 1/2 tablespoon butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1 1/2 cups sliced avocados (2 small)
- 1 cucumber
- 4 cups chopped spinach or baby kale
- fresh chopped cilantro for topping
- peanuts for topping
- 1 1-inch piece of fresh peeled ginger
- 3 tablespoons oil
- 3 tablespoons lime juice (more to taste)
- 2 tablespoons agave nectar
- 1 1/2 tablespoons white miso (it's like a paste - you can buy it at many regular grocery stores)
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
Buttermilk Mashed Potatoes
By Shawn
In a large pot, bring 4 qts of water and 2 Tbls
- Kosher Salt
- 3 lbs boiling potatoes, such as yukon gold, peeled
- 1/2 cup milk
- 1/4 lb (1 stick) unsalted butter
- 3/4 to 1 cup buttermilk
- 1/2 tsp freshly ground black pepper
Hazelnut Brown Butter Torte
By Shawn
This recipe was featured in LA Times and is from Karen Hatfield of Hatfield's
- 1 cup (2 sticks) butter
- 2 cups plus 2 tablespoons (11.5 ounces) powdered sugar
- 1 cup (3.6 ounces) almond flour
- 2/3 cup (2.9 ounces) cake flour
- 3/4 teaspoon salt
- 1 cup egg whites, from about 7 eggs
- 1/2 tablespoon hazelnut oil
- 1/4 cup chopped bittersweet chocolate
- 1/4 cup chopped roasted hazelnuts
- 2 to 3 tablespoons granulated sugar, for sprinkling
Creamy Garlic Penne Pasta
By Shawn
Melt butter and add garlic in a medium sauce pan
- 1 (1 lb) box penne or 1 (1 lb) box penne rigate, cooked as directed, drained and kept hot
- 2 tablespoons butter or 2 tablespoons margarine
- 2 garlic cloves, minced
- 2 tablespoons flour
- 3/4 cup chicken broth
- 3/4 cup milk
- 2 teaspoons parsley flakes
- salt and pepper, to taste
- 1/3 cup grated parmesan cheese
Tofu Peanut Butter Parfait
By Shawn
Have you ever been to Native Foods? It’s awesome vegan/vegetarian “fast food”, with menu items like the Oklah...
- For the Mousse
- 1/2 Cup Peanut Butter
- 12 Ounces Firm Tofu
- 1/2 Cup Pacific Foods Unsweetened Almond Milk
- 2 Tablespoons Agave Syrup
- 1 Tablespoon Vanilla Extract
- For the Bar
- 1 Cup All-Purpose Flour*
- 1/2 Cup Old Fashioned Oats
- 1/2 Cup Brown Sugar
- 1/2 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup Shredded Coconut (Unsweetened)
- 1/2 Cup Chopped Walnuts
- 4 Ounces Tofu
- 1 Ripe Banana
- 1/4 Cup Vegetable Oil
- 1/2 Tablespoon Almond Extract
- 1/2 Cup Carob Chips or Vegan Chocolate Chips
Hazelnut Cinnamon Rolls
By Shawn
Five stars
- 3 tablespoons butter melted
- 1/3 cup hazelnuts toasted, and coarsely chopped
- 1/4 cup dark brown sugar - (packed)
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 pound loaf purchased frozen white bread dough thawed (Bridgeford recommended)
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon buttermilk
White Chocolate Key Lime Tofu Mousse
By Shawn
For mousse: Purée all ingredients together in a blender
- Mousse:
- 13.5 oz box silken firm tofu or silken lite firm tofu
- 1.5 T key lime juice
- 3 oz melted white chocolate chips
- 1/3 c agave syrup (or other sweetener)
- 1/4 c milk (or nut milk)
- Graham cracker crust topping:
- 2 graham crackers, crumbled (1/2 c graham cracker crumbs)
- 1/4 cup brown sugar
- 1/8 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- White sugar and salt for sprinkling
Spaghetti with Shrimp and Lemon Pesto
By Shawn
For the pesto: Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shakin...
- FOR THE PESTO
- 1/4 cup pine nuts
- 2 cloves garlic, coarsely chopped
- 3 cups loosely packed fresh basil leaves
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- FOR THE SPAGHETTI
- 12 ounces dried whole-grain spaghetti
- 1 tablespoon olive oil
- 2 large cloves garlic, sliced
- 1 pound medium-to-large shrimp (26-30 count), peeled and deveined
- 3 tablespoons fresh lemon juice
- Pinch crushed red pepper flakes
- Salt
- Freshly ground black pepper
- 4 small sprigs fresh basil, torn or cut into thin strips, for garnish