Shawn's profile page
Recipes
Crab Cakes
By Shawn
In a large bowl, mix together all ingredients, except for the flour and peanut oil
- 1 pound crabmeat, picked free of shells
- 1/3 cup crushed crackers (recommended: Ritz)
- 3 green onions (green and white parts), finely chopped
- 1/2 cup finely chopped bell pepper
- 1/4 cup mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 lemon, juiced
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- Dash cayenne pepper
- Flour, for dusting
- 1/2 cup peanut oil
- Favorite dipping sauce, for serving
Alton Brown's French Toast
By Shawn
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter
Easy Shrimp Potstickers
By Shawn
Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg
- Dipping Sauce:
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, roughly chopped
- 3 scallions, chopped
- 2 tablespoons soy sauce
- 1 egg
- 40 round wonton or gyoza wrappers
- 3 tablespoons peanut oil
- 1/3 cup ponzu
- 1 scallion, minced
- 1 teaspoon chili sauce (recommended: Sriracha)
- 1/2 teaspoon minced ginger
- 1/2 teaspoon sugar
Slow Cooker Spicy Pumpkin Chicken Corn Chowder
By Shawn
In a medium skillet, heat the oil over medium high
- 1 cup Red Onion, chopped
- 1 teaspoon Olive Oil
- 1 pound Red New Potatoes, scrubbed and cut into bite-size pieces (salt them--my edit)
- 2 cup Frozen Corn Kernels
- 1/4 cup Flour (gluten-free or regular)
- 6 cups Low Sodium Chicken Broth (my edit---wat too much, start with 2 cups and add to thin)
- 2 cups Rotisserie Chicken, shredded(put in 2 bone-in raw breasts with skin removed, take out at 4 hour mark on low)
- 1 15-ounce can Pumpkin (unseasoned); or the equivalent homemade
- 1 canned Chipotle Pepper, diced
- 1 teaspoon Adobo Sauce (from the can of chipotle peppers) (my edit--use 2-3 tsp)
- 1/4 Heavy Cream (my edit--not necessary)
- Salt and Pepper to taste
- Optional Garnish: crumbled bacon and torn cilantro leaves
The Best Chicken Tortilla Soup
By Shawn
1. Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours
- Garnishes:
- 1 (46 ounce) cans chicken broth
- 1 (15 ounce) cans tomato sauce
- 1 (15 ounce) cans diced tomatoes
- 1-2 corn tortillas, cut into strips
- 2 anaheim chilies, diced
- 1 jalapeno pepper, diced
- 1/2 cup diced onion
- 3 -4 large tomatoes, diced
- 2 garlic cloves, minced
- 2 tablespoons minced cilantro
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1 teaspoon salt
- 2 teaspoons Tabasco sauce (I use the chipotle flavor)
- 1-2 chipotle chiles, minced
- 1 lime
- 3 cups cooked chicken, shredded or chopped
- 1 cup shredded cheddar cheese
- 1 avocado, chopped
- 1/4 cup cilantro, pulled from stem
- 1 lime, cut into wedges
- 2 cups crushed tortilla chips
Healthy Sloppy Joes
By Shawn
Five stars
- 1 pound extra-lean ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 1 red pepper, diced
- 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
- 1 1/2 cups no-salt-added tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon molasses (increase to taste)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 3/4 teaspoon salt
- Freshly ground black pepper
- Add brown sugar to taste
- 8 whole-wheat burger buns
Vietnamese-style fish
By Shawn
Unwrap the fillets and place in a bowl of tap water while you prep the other ingredients
- 12 ounces frozen white-fish fillets, preferably thick-cut
- 1 cup frozen green beans
- 1 large clove garlic
- 1/2 large shallot
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 2 tablespoons toasted sesame oil
- 1/2 lime
- Crushed red pepper flakes (optional)
- Fresh mint leaves, for garnish
Best Hummus
By Shawn
151 calories per 1/4 cup
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1/2 teaspoon baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- 1/2 teaspoon fine sea salt, to taste
- 1/2 cup tahini
- 2 to 4 tablespoons ice water, more as needed
- 1/2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Any of the following garnishes: drizzle of olive oil or zough sauce, sprinkle of ground sumac or paprika, chopped fresh parsley
Sunny's Refried Beans
By Shawn
In a saucepan, heat oil over medium heat
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1 jalapeno, minced
- 1/4 cup diced onions
- 1 packet Sazon seasoning (about 1 1/4 teaspoons)
- 2 (15.5-ounce) cans pinto beans
- 1 lime, juiced
- Salt and freshly ground black pepper
Green beans with shitakes and onions
By Shawn
1. Blanch green beans in a pot of boiling salted water for about 3 minutes or until bright green
- 1 lb (500 g) green beans, trimmed
- Salt
- ½ cup (125 mL) hazelnuts
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) olive oil
- 4 oz (125 g) shiitake mushrooms, stems removed,
- caps sliced
- 1 onion, halved lengthwise and thinly sliced
- Freshly ground pepper
- ¼ cup (50 mL) dry white wine