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Recipes
Penne with Sausage in Tomato Cream Sauce Instant Pot
By Shawn
Press 'Saute' and add oil to inner pot of Instant Pot
- 1 Tbsp oil
- 1 lb Italian sausage, casing removed, cut into 1/2 inch chunks
- 1/2 cup chopped onion
- 1 tbsp minced garlic
- 1/2 cup dry white wine
- 1 cup cubed (1 inch) bell peppers
- 1 Tbsp sugar
- 1 1/2 tsp dried basil
- 1 tsp oregano
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 1 1/2 cups water
- 1/2 lb dry penne pasta
- 1/2 cup heavy cream
- Shredded parmesan
- Chopped parsley to garnish
- 1/4 tsp red pepper flakes (or to taste, optional)
Salmon Roasted in butter
By Shawn
PREPARATION Preheat the oven to 475 degrees
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons minced chervil, parsley or dill
- 1 salmon fillet, 1 1/2 to 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
Mediterranean Bruschetta
By Shawn
For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- For the bread:
- 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
- 1/4 cup olive oil
- 1 lemon, juiced (about 3 tablespoons)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- For the topping:
- 1 (15-ounce) container whole milk ricotta cheese
- 2 large tomatoes, seeded and diced (about 2 cups)
- 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Smoked Salmon Deviled Eggs - Barefoot Contessa
By Shawn
Place the eggs in a pot large enough to hold them in a single layer
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese, at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
Breakfast Burritos with Sweet Potato Hash and Black Beans
By Shawn
To make the hash: Heat a large skillet over medium heat
- Sweet potato and pepper hash:
- 1 tablespoon extra-virgin olive oil
- 1/2 sweet yellow onion, diced
- 2 garlic cloves, pressed or minced
- 3/4 pound sweet potatoes, peeled and sliced into 1/2-inch or smaller cubes (to yield about 2 cups cubed sweet potato)
- 1 red bell pepper, chopped
- 1/4 to 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Scrambled eggs
- 8 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 teaspoons extra-virgin olive oil
- Herbed goat cheese:
- 4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit the following herbs)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- For serving:
- 1 can (14 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
- 8 8-inch whole grain tortillas
- Hot sauce, and/or salsa preferably a smoky/chipotle variety
Moroccan Couscous
By Shawn
Five stars
- 4 tablespoons unsalted butter - (1/2 stick)
- 3/4 cup chopped shallots
- 3 cups Chicken Stock (see recipe) (or canned broth)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 1 1/2 cups couscous
- 1/2 cup pignoli nuts toasted
- 1/4 cup currants
Coconut Chocolate Chip Cookies
By Shawn
1.Preheat oven to 375 (That's degrees Fahrenheit with the oven set to bake for you non kitchen people haha) 2
- 1/2 cup coconut oil
- 1/2 cup raw honey (or natural sweetener of your choice)
- 4 omega 3 eggs
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 cup coconut flour
- 1/2 cup of shredded unsweetened coconut
- 3/4 cup of Enjoy Life chocolate chips
Rosemary potatoes
By Shawn
Preheat the oven to 400 degrees F
- 3 russet potatoes, cut into 1-inch pieces
- 2 sprigs rosemary, stripped
- 2 tablespoons vegetable oil
- Salt
Strawberry pineapple Gelatin
By Shawn
/dissolve gelatin in water
- 2 pkg strawberry gelatin
- 2 Cups boiling water
- 1 large pkg. frozen strawberrys
- 1 tall cancrushed pineapple
- 2 large ripe banana's
- Dairy sour cream
Moroccan Butternut Squash and Goat Cheese Soup
By Shawn
Preheat the oven to 400 degrees F
- Coconut Ginger Cream:
- 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
- 2 tablespoons coconut oil
- 1 red bell pepper, chopped
- 4 cups butternut squash, peeled + cubed
- 1 teaspoon spicy curry powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
- 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
- 2 cups veggie broth
- salt and pepper, to taste
- 4 ounces goat cheese, softened + more for topping
- roughly chopped cilantro + pistachios, for topping
- arils from one pomegranate, for topping
- naan, for serving
- 1/2 cup cooled canned coconut milk
- 1-2 tablespoons fresh ginger