Shawn's profile page
Recipes
Chocolate Shell Ice Cream Topping
By Shawn
Melt the chocolate in a small metal bowl set over a pan of simmering water
- 7 oz. dark chocolate
- 2 T. coconut oil
Spaghetti Squash Au Gratin
By Shawn
Cut the spaghetti squash in half and remove the seeds
- Ingredients:
- 6 Servings
- 1 medium spaghetti squash
- 3 tablespoons butter
- 1 small yellow onion, very thinly sliced
- 1 teaspoon red pepper flakes
- 1/4 teaspoon garlic salt
- Salt and pepper to taste
- 3/4 cup sour cream
- 1 cup shredded cheddar cheese
Orange Honey Vinaigrette
By Shawn
Whisk ingredients together
- 1 orange, zested and juiced
- 2 tablespoons rice vinegar
- 1/4 cup almond oil (or veg. oil)
- 1 tablespoon honey
- 1 tablespoon fresh chopped chive
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Beef Pops with Pineapple and Parsley Sauce
By Shawn
For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, ...
- For the Parsley Sauce:
- 3 cups fresh flat-leaf parsley
- 2 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed chili flakes
- 1 teaspoon sugar
- 11/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- For the Beef Pops:
- 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
- 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
- 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
- Salt and freshly ground black pepper
Chocolate chip zucchini skillet cake
By Shawn
Preheat the oven to 350 degrees F
- 2 cups unbleached all-purpose flour or all purpose gluten free flour
- 1 cup old-fashioned oats
- 1/2 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips, plus, 1 tablespoon for sprinkling on top
- 3 large eggs
- 1/4 cup coconut oil
- 1/2 cup Greek yogurt
- 3 tablespoons almond milk or regular milk
- 3 teaspoons pure vanilla extract
- 2 1/2 cups packed grated zucchini, about 2 small zucchini
- 1 tablespoon Turbinado sugar for sprinkling on top optional
Slow Cooker Rotisserie Chicken
By Shawn
Place 4 foil balls in the slow cooker
- 5 lb Whole Chicken insides removed, washed and patted dry
- mayonnaise
- rotisserie rub (recipe below)
- aluminum foil
- Rotisserie Rub for 1 (5 lb) chicken
- 1 tsp salt
- 1 tsp paprika
- 1 tsp brown sugar
- 1/2 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Broccoli Souffle
By Shawn
Place milk in a thick-bottomed saucepan and add flour
- 1 ⁄2 cup flour
- 1 3⁄4 cups milk
- 1 3⁄4 tablespoons butter
- 4 egg yolks
- 4 egg whites (increase to 6)
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon pepper
- 2 cups fresh broccoli florets (or cauliflower) (Blanch and drain)
- 2 cups grated cheese (I like cheddar)
- 3 slices bacon (can leave this out for vegetarian option)
Fresh Raspberry Vinaigrette
By Shawn
Place raspberries in a bowl and crush with a fork
- 1/2 cup fresh or frozen (thawed) raspberries
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- Pinch of salt
- 1/4 cup canola oil
Homemade Ranch Dressing
By Shawn
Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork
- Ingredients
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves, minced
- 2 tablespoons fresh dill, minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk (as needed for desired consistency)
My Coleslaw Dressing
By Shawn
mix salad dressing andpourover cabbage
- 2 Tbsp light BestFoods Mayinnaise
- 2 Tbsp rice wine vinegar
- 2 tsps sugar
- Celery salt to taste
- Horseradish to taste
- 3 cups cabbage/carrots shredded