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Recipes
Stir Fried Sweet Potato and Pork
By Shawn
Nutrition | Per serving: 350 calories, 13 g protein, 35 g carbohydrates, 17 g fat, 5 g saturated fat, 40 mg cholest
- 2 3 2 3 cloves 2 or 3 large cloves garlic
- 2-inch 2-inch 2-inch piece fresh ginger root
- 3 3 3 scallions
- 1 1 1 pound sweet potato
- 1 1 1 tablespoon Shaoxing wine or dry sherry
- 1 1 1 tablespoon low-sodium soy sauce or tamari
- 1 1 1 teaspoon Worcestershire sauce
- 1/2 1/2 1/2 teaspoon sugar
- 6 6 6 ounces ground pork
- 1 1 1 tablespoon canola or grapeseed oil
- Pinch Pinch crushed red pepper flakes
Double-Sided Strata
By Shawn
Five stars
- 1 package frozen spinach - (10 oz) thawed
- 1 1/2 cups finely-chopped onion
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/4 teaspoon freshly-grated nutmeg
- 8 cups cubed (1") French or Italian bread - (1/2 lb)
- 2 cups coarsely-grated Gruyere - (abt 6 oz)
- 1 cup finely grated Parmigiano-Reggiano - (abt 2 oz)
- 1 cup cooked breakfast sausage (optional) (or ham or shredded meat)
- 2 3/4 cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard
Chipotle Cashew Chicken with Brown Rice
By Shawn
Five stars
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
- 2 cups quick cooking brown rice
- 4 cups chicken stock
- 2 tablespoons vegetable oil
- 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
- 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
- 2 to 3 tablespoons tamari dark soy sauce, eyeball it
- 4 cloves garlic, chopped
- 1 red bell pepper, seeded and thinly sliced
- 10 to 12 water chestnuts, whole
- 1 cup frozen green peas
- 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
- 1 tablespoon ground cumin, a palm full
- 2 to 3 tablespoons honey, 2 healthy drizzles
- 1/4 to 1/3 cup real maple syrup, eyeball it
- 2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
- 1 cup raw cashews
California Style Chopped Salad
By Shawn
For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill
- Dressing:
- 1 * 1 head romaine lettuce, trimmed and halved lengthwise
- 1 * 1 ear corn, husk and silk removed
- 2 * 2 zucchini, halved lengthwise
- 6 * 6 colossal or 12 extra-large shrimp, peeled and deveined
- * Olive oil, for drizzling
- * Kosher salt and freshly ground black pepper
- 1/2 * 1/2 head butter lettuce, torn
- 2 * 2 medium tomatoes, chopped into 1/2-inch pieces
- 1 * 1 avocado, halved, pitted, peeled and diced
- 3 * 3 tablespoons fresh lemon juice
- 3 * 3 tablespoons extra-virgin olive oil
- 1 1/2 * 1 1/2 tablespoons agave nectar or honey
- * Kosher salt and freshly ground black pepper
- 2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)
Sunny's Avenue J Pizza
By Shawn
Preheat oven to 450 degrees F
- 1 cup water
- 1/4 cup white wine vinegar
- 1/2-ounce dehydrated porcini mushrooms
- 1 (8 by 14-inch) piece focaccia
- 1/4 cup extra-virgin olive oil, plus extra for preparing pan and garnishing
- 1 1/2 cups canned whole tomatoes with basil
- 8 ounces fresh Buffalo mozzarella
- 1/2 cup shredded aged mozzarella
- 4 cloves garlic, roughly chopped
- 18 to 20 thick pepperoni slices
- 1/3 cup shredded Parmigiano-Reggiano
- 2 cups fresh basil leaves
- Salt and freshly ground black pepper
Chocolate Poundcake-the Washington Post
By Shawn
Total Fat: 29g Saturated Fat: 17g Cholesterol: 180mg Sodium: 190mg Total Carbohydrates: 52g Dietary Fiber: 2g
- 1 cup flour
- 1 teaspoon kosher salt
- 3/4 cup unsweetened cocoa powder (Dutch-processed, such as Hershey’s)
- 2 ounces milk chocolate, finely chopped
- 1/3 cup plus 1 tablespoon boiling water
- 16 tablespoons (2 sticks) unsalted butter, cut into pieces, at room temperature
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 5 large eggs, at room temperature
Buttermilk Baked Chicken
By Shawn
Preheat the oven to 400 degrees F
- 2 cups buttermilk
- Juice of 1/2 lemon
- 1 tablespoon hot sauce
- 1/2 yellow onion, sliced
- 5 sprigs fresh thyme
- 3 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
- 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
- 2 cups crushed corn flakes
- 3/4 cup grated Parmesan cheese
- 2 teaspoons chopped fresh thyme
Charred Bell Peppers and Sausage with Pearled Barley
By Shawn
Bountiful cookbook
- 1 c pearled barley
- 2 T olive oil
- 2 large bell peppers, cut into large slices
- 1/2 medium sweet onion, sliced
- 4 cloves garlic
- 1 lb. uncooked sausage, pinched into small pieces
- 1 T fish sauce
Chicken and Quinoa Burritos
By Shawn
1. Dividing evenly, top the warmed tortillas with the chicken, beans, quinoa, Monterey Jack, cilantro, yogurt, and ...
- 4 burrito-size whole-wheat tortillas, warmed
- 1 cup shredded rotisserie chicken, warmed
- 1 cup black beans, rinsed and warmed
- 1 cup cooked quinoa or brown rice
- 1 cup grated Monterey Jack
- 1 cup fresh cilantro sprigs
- 1/2 cup low-fat Greek yogurt
- 1 avocado, sliced
- 1 cup corn salsa
Spicy Chicken Lettuce Wraps
By Shawn
Split boneless chicken in half
- 3 boneless • skinless chicken breasts
- • 1/4 cup shredded daikon radish
- • 2 carrots, shredded
- • 1/4 cup bean sprouts
- • 3 stalks (1/2 cup) scallions
- • 1/4 cup Szechuan sauce
- • 1 tablespoon Chinese five-spice powder
- • 1/4 teaspoon cayenne
- • 1/2 teaspoon sea salt
- • 1/4 teaspoon freshly ground black pepper
- • 2 tablespoons grapeseed oil, for frying
- • 2 tablespoons butter
- • 1 lemon, juiced
- • 1 head Bibb lettuce leaves