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Recipes
Orange Lemon Chicken-Sunset magazine
By Shawn
Preparation 1. Cut chicken breasts crosswise into 1/2-in
- 1 pound boned, skinned chicken breasts $
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1/2 teaspoon white pepper, divided
- 1 large orange $
- 1 lemon
- 2 teaspoons light brown sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil $
- 1/2 small yellow onion, thinly sliced
- 1 1/2 -in. piece fresh ginger, peeled and coarsely shredded
- 1 celery stalk, thinly sliced on the diagonal
- 1 green onion, cut into 2-in. slivers
- 4 cups steamed rice (optional)
Roasted tomatillo chile verde salsa
By Shawn
Tyler Florence
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
Chicken sausage and herb stuffing
By Shawn
Cut the bread into 1/2-inch cubes
- 14 oz French bread, crusts removed (weight after crust is removed)
- 2 tbsp whipped butter
- 1 1/2 cups diced yellow onion
- 1 3/4 cups (about 4 stalks) diced celery
- 13.2 oz fresh sweet Italian chicken sausage, casing removed
- 1/4 cup chopped fresh sage
- 1 tbsp chopped fresh thyme
- 3 1/4 cups fat free, low sodium chicken broth
- salt and freshly ground pepper, to taste
- cooking spray
Creamy Chicken and Mushroom Soup
By Shawn
Heat olive oil in a large stockpot or Dutch oven over medium heat
- 1 tablespoon olive oil
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1/2 cup half and half, or more, as needed*
- 2 tablespoons chopped fresh parsley leaves
- 1 sprig rosemary
Poblano Stuffed with Chorizo, Shrimp and Rice
By Shawn
Five Stars
- 1 tablespoon oil
- 1/2 pound Mexican-style chorizo
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 jalapeno, minced
- 1 red onion, diced
- 2 tablespoons garlic, minced
- 1 cup short-grain rice
- 1 cup low-sodium chicken stock
- 1/2 cup white wine
- 1/2 cup water
- 4 large, fresh poblano chiles
- 1 pound shrimp, shelled, cut into 1/2-inch pieces
- 3/4 cup Cheddar, shredded
- 3/4 cup Jack cheese, shredded
Chinese Chicken Salad Sunset Magazine
By Shawn
Nutritional Information Amount per serving Calories: 308 Calories from fat: 56% Protein: 15g Fat: 19g Saturated fat...
- Spicy soy-ginger dressing:
- 1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 navel oranges (see notes)
- 1 1/2 cups vegetable oil
- 4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
- 6 cups finely shredded cabbage
- 2 cups cubed cooked chicken
- 1 large avocado, cubed
- 4 green onions (including green tops), sliced diagonally
- 2 tablespoons toasted sesame seeds
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Asian red chile sauce (such as Sriracha)
- 1 1/2 teaspoons grated fresh ginger
- 1/4 cup vegetable oil or grapeseed oil
Sweet Potato Bisque
By Shawn
67 calories per serving (6 servings)
- 2 large sweet potatoes (makes about 4 cups sweet potato puree)
- 1 tablespoon extra virgin olive oil
- 1 1/4 cups white onion , finely diced
- 1 clove garlic , finely minced
- 1.5 teaspoons thyme , fresh (if using dried, use 3/4 teaspoon)
- 3.5 cups vegetable broth
- 1/4 teaspoon curry powder
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 1 cup milk (dairy or unsweetened non-dairy—-substitute about 1/3 to 1/2 with coconut milk)
Roasted Vegetable Lasagna with Burrata
By Shawn
Preheat the oven to 425 degrees F
- 12 ounces baby portobello mushrooms, sliced
- 8 ounces broccoli florets
- 1 sweet onion, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 zucchini squash, chopped
- 2 pints grape tomatoes
- 4 tablespoons olive oil
- salt and pepper for seasoning
- 2 cups ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 to 15 no-boil lasagna noodles (depending on how they fit in your pan)
- 1 (24-ounce) jar of marinara sauce
- 2 balls of burrata cheese
- 8 ounces provolone cheese, freshly grated
- 8 ounces mozzarella cheese, freshly grated
Linguine with Shrimp Scampi
By Shawn
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 ...
- * Vegetable oil
- * 1 tablespoon kosher salt plus 1 1/2 teaspoons
- * 3/4 pound linguine
- * 3 tablespoons unsalted butter
- * 2 1/2 tablespoons good olive oil
- * 1 1/2 tablespoons minced garlic (4 cloves)
- * 1 pound large shrimp (about 16 shrimp), peeled and deveined
- * 1/4 teaspoon freshly ground black pepper
- * 1/3 cup chopped fresh parsley leaves
- * 1/2 lemon, zest grated
- * 1/4 cup freshly squeezed lemon juice (2 lemons)
- * 1/4 lemon, thinly sliced in half-rounds
- * 1/8 teaspoon hot red pepper flakes
Hash Brown Quiche
By Shawn
Preheat oven to 450. Gently press the drained hash browns between paper towels to dry then as best as possible
- 3 cups, shredded frozen hash browns, thawed and drained
- 4 tbsp butter, melted
- 3 large eggs, beaten
- 1 cup half-and-half
- 3/4 cup diced cooked ham
- 1/2 cup diced green onions
- 1 cup shredded cheddar
- Salt and pepper