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Recipes
Pizza Dough by Sal Passalaqua
By Shawn
In a bowl, combine warm water, yeast, and sugar
- 1/4 cup warm water (about 110 degrees)
- 1 envelope active dry yeast (2 1/4 tsp.)
- 1 teaspoon sugar
- 4 cups bread flour
- 1/2 teaspoon salt
- 1 1/4 cups cold water
- 1 tablespoon olive oil
- Yellow cornmeal, for sprinkling the baking sheet
Maggie Austin’s Apple Bread
By Shawn
Preheat the oven to 350 degrees
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup vegetable oil
- 2 cups flour
- 4 medium apples, cored, peeled and thinly sliced, then cut into pieces (4 cups packed)
- 1 1/2 cups pecans or walnuts, coarsely chopped
Chicken with Herbed Goat Cheese
By Shawn
Preheat the oven to 375 degrees
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 12 ounces Montrachet goat cheese, with garlic and herbs
- Fresh basil leaves
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Pumpkin Goat cheese Sweet Potato "Risotto"
By Shawn
1. Peel and spiralize the sweet potatoes, using Blade C
- 2 large sweet potatoes
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves
- 1/4 teaspoon red pepper flakes
- 1 shallot
- salt and pepper, to taste
- 1.25 cups canned pumpkin puree
- 1/2 cup chicken broth, low-sodium
- 1 teaspoon thyme flakes
- 1/2 cup crumbled goat cheese (about 3oz)
- 1 tablespoon freshly chopped parsley, to garnish
Maggie Austin’s Apple Bread
By Shawn
Preheat the oven to 350 degrees
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 3/4 cups sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup vegetable oil
- 2 cups flour
- 4 medium apples, cored, peeled and thinly sliced, then cut into pieces (4 cups packed)
- 1 1/2 cups pecans or walnuts, coarsely chopped
Slow-Cooker Chicken Carnitas
By Shawn
In a large bowl, rub chicken breasts with 1 tablespoon of olive oil
- For serving:
- 5 boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried oregano
- 1 Tbsp. olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, finely chopped
- 1 large garlic clove, minced
- 1/2 cup orange juice
- 1/2 cup mild salsa
- 2 Tbsp. fresh lime juice
- 10 (6-inch) corn tortillas
- 2 1/2 cups shredded cheddar cheese
- 1 1/4 cups salsa
- 2 medium-ripe avocados, chopped
- 2 small jalapeños, seeded and finely chopped
- 3 Tbsp. chopped, fresh flat-leaf parsley, or fresh cilantro
- 1 lime, to squeeze over each finished carnita
- Lime wedges
Cranberry Apple Relish
By Shawn
Combine all ingredients in a medium saucepan
- 1 1/2 cups chopped peeled Granny Smith apple (about 1/2 pound)
- 1 cup packed brown sugar
- 1/2 cup white grape juice (can use Apple or orange)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 (12-ounce) package fresh cranberries
Rachael Ray’s Grilled Chicken Thighs with Rosemary White Beans and Tomato Onion Salad
By Shawn
Directions Preheat the grill or grill pan to medium-high heat
- Ingredients
- 8 boneless, skinless chicken thighs
- Salt and pepper
- 4 tbsp extra virgin olive oil, divided
- 2 cloves garlic, grated or finely diced
- 1 sprig fresh rosemary, finely chopped
- 1 red Fresno chili pepper, seeded and finely chopped
- 2 (15 oz) cans white beans, rinsed and drained
- 2 lemons, 1 juiced and 1 cut into wedges
- 4 red plum tomatoes, cored and cut in half the long way and into 1/4-inch slices
- 1 small red onion, thinly sliced
- A handful of flat leaf parsley, rough chopped
- 10 fresh basil leaves, torn or rough chopped
Orange Scented Olive Oil Cake
By Shawn
use pure olive oil rather than extra-virgin here, because it has a less assertive flavor
- 1 1/2 cups pure olive oil, plus more for the pans (see headnote)
- 3 large navel oranges
- 3 large eggs
- 2 1/2 cups sugar
- 1 1/2 cups whole or low-fat milk (may substitute nondairy milk)
- 2 1/2 cups flour (spoon flour into dry-measure cup and level off)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt