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Recipes
Mini Turkey Meatballs
By Shawn
Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and...
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 large egg
- 1/4 cup dried bread crumbs
- 3 tablespoons ketchup
- 1/4 cup chopped fresh Italian parsley leaves
- 1/4 cup grated Parmesan
- 1/4 cup grated Pecorino Romano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound ground dark turkey meat
- 3 tablespoons olive oil
- 26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
- Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe.html?oc=linkback
Basil Peach Flatbread with Goat Cheese
By Shawn
Preheat your oven to 500 degrees
- 1 large fresh ripe peach
- 1/4 cup fresh goat cheese (or however much it takes to cover your bread)
- store bought flatbread (I used oven-baked Naan)
- 3 fresh basil leaves, chopped
- 1/2 cup balsamic, to be reduced and drizzled
Thai Butternut Soup
By Shawn
Ivy Manning, Cooking Light MARCH 2013
- 1 teaspoon canola oil
- 1 cup chopped onion
- 2 1/2 teaspoons red curry paste
- 1 1/2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 cup fat-free, lower-sodium chicken broth
- 2 teaspoons brown sugar
- 2 (12-ounce) packages frozen pureed butternut squash or 4 cups cubed squash (add 5 minutes to cooking time)
- 1 (14-ounce) can light coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1/2 cup chopped unsalted, dry-roasted peanuts
- 1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
Sauteed Shrimp Cocktail
By Shawn
In a large skillet, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled tail-on, deveined
- 1 tablespoon herbes de Provence
- Salt and freshly ground black pepper
- 1 1/4 cups plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 1 1/2 tablespoons maple syrup
- 1 teaspoon turmeric
- 1/4 cup chopped fresh basil leaves
Thai Coconut Curry Shrimp
By Shawn
1. In a large nonstick skillet, heat oil on medium-high
- 1 tsp oil
- 4 scallions, whites and greens separated, chopped
- 1 tbsp Thai red curry paste
- 2 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 6 oz light coconut milk
- 2 tsp fish sauce
- 1/4 cup fresh cilantro, chopped
- salt to taste
Paprika shrimp and sausage quinoa paella
By Shawn
Place shrimp in a small bowl, sprinkle with 1/4 tsp
- 12 large shrimp, peeled and devined
- 1/4 tsp sweet paprika
- 1/4 tsp smoked paprika, plus 1/4 tsp, divided
- 1/4 tsp onion powder
- 2 tbsp olive oil
- 8 ounces pre-cooked low fat chicken sausage, sliced
- 1/2 cup diced onion
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1 large beefsteak tomato, chopped (about 1 cup)
- 1 tbsp tomato paste
- Pinch saffron (about 10 threads)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 3/4 cups low-sodium chicken broth
- 1/2 cup peas (frozen is fine)
- 1 cup quinoa, rinsed and drained
- 1/4 cup flat leaf parsly, chopped
North Carolina Lemon Pie
By Shawn
Adjust oven rack to middle position and heat oven to 350 degrees
- 6 6 6 ounces saltines
- 1/8 1/8 1/8 teaspoon salt
- 10 10 10 tablespoons unsalted butter, melted
- 1/4 1/4 1/4 cup light corn syrup
- 1 1 can 1 (14-ounce) can sweetened condensed milk
- 4 4 4 large egg yolks
- 1/4 1/4 1/4 cup heavy cream
- 1 1 1/2 tablespoon grated lemon zest plus 1/2 cup juice (3 lemons)
- 1/8 1/8 1/8 teaspoon salt
- 1/2 1/2 1/2 cup heavy cream, chilled
- 2 2 2 teaspoons sugar
- 1/2 1/2 1/2 teaspoon vanilla extract
Thai Inspired Chicken and Couscous
By Shawn
In a bowl combine all ingredients for peanut sauce and set aside
- For Peanut Sauce:
- 1/4 cup of creamy peanut butter
- 2 tablespoons of rice wine vinegar
- 2 tablespoons of brown sugar
- 2 tablespoon of reduced-sodium soy sauce
- 1/2 teaspoon of salt
- 1/4 teaspoon of red pepper Ffakes
- 2 teaspoons of olive oil
- For chicken:
- 2 teaspoons plus 1 tablespoon of olive oil
- 1/2 cup of carrots cut into 1/4 inch dice
- 1/2 cup of onions cut into 1/4 inch dice
- 1/2 cup of red pepper cut into 1/4 inch dice
- 1 pound of boneless skinless chicken breast cut into 1/2 inch dice
- 1 cup of couscous
- 1 1/4 cups of water
- 1/2 cup of frozen edamame thawed
- 2 tablespoons of chopped fresh cilantro
- 1/4 cup of chopped peanut
- 2 tablespoons of finely-chopped scallions
Perfect Potstickers
By Shawn
Five stars
- 1/2 pound ground pork
- 1/4 cup finely chopped scallions
- 2 tablespoons finely chopped red bell pepper
- 1 egg, lightly beaten
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 35 to 40 small wonton wrappers
- Water, for sealing wontons
- 3 to 4 tablespoons vegetable oil, for frying
- 1 1/3 cups chicken stock, divided
Perfect Turkey Burgers
By Shawn
Use a spoon to scrape out the gills from the underside of the mushroom cap
- 1 large portobello mushroom cap
- 1 tablespoon coarsely chopped shallot
- 3 tablespoons lightly packed fresh parsley
- 1 1/4 pounds 85% to 93% lean ground turkey
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 8 thin slices manchego or white cheddar cheese
- 4 English muffins, split
- Dijon mustard, mayonnaise and sliced avocado, for topping