Shawn's profile page
Recipes
Broccoli-Chicken Mac and Cheese
By Shawn
Cook macaroni noodles in a large pot of salted, boiling water
- 8 oz large gluten-free or regular macaroni noodles
- 3 cups small broccoli florets
- 2 large chicken breasts (about 1lb), cut into bite-sized pieces
- salt & pepper
- 2 teaspoons oil (I used oil from the sun-dried tomatoes)
- 6 oz Laughing Cow Lite Cheese Wedges (I used Garlic & Herb)
- 3/4 - 1 cup milk
- 1/4 cup sun-dried tomatoes, chopped
Green Goddess Hummus
By Shawn
Hello! I cook fresh, vegetarian recipes
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (about 1 large lemon's worth)
- 2 tablespoons olive oil, plus more for serving
- 1/2 cup roughly chopped, loosely packed fresh parsley
- 1/4 cup roughly chopped, loosely packed fresh tarragon
- 2 to 3 tablespoons roughly chopped fresh chives
- 1 large garlic clove, roughly chopped
- One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
- 1/2 teaspoon salt, more to taste
- 1 to 2 tablespoons water, optional
- Garnish with extra olive oil and a sprinkling of chopped fresh herbs
Peanut Butter Chocolate Chip Bars
By Shawn
1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside
- 1/2 cup unsalted butter (1 stick), melted
- 1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling
Brown Butter Sauce (butternut squash ravioli)
By Shawn
melt the butter in a large, heavy skillet over medium heat
- 3/4 cup butter (1 1/2 sticks)
- 2 tablespoons torn fresh sage leaves
- 1/2 cup toasted walnuts, chopped
- 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup grated Parmesan cheese
Chicken Enchiladas
By Shawn
Tyler Florence 5 Stars
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Oven Fried Chicken Breasts
By Shawn
Directions Preheat oven to 400 degrees F
- Ingredients:2 cups Panko bread crumbs
- 1 cup grated Parmesan
- 4 tablespoons olive oil, divided
- 2 tablespoons freshly minced thyme leaves
- Kosher salt and freshly ground black pepper
- 1/4 cup Dijon mustard
- 2 tablespoons water
- 2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
- 2 tablespoons melted butter
Roasted Shrimp Salad with Orange
By Shawn
Preheat oven to 400. Peel and devein the shrimp
- 2 1/2 lbs.(12-15 count) shrimp
- 1 tb. olive oil
- salt and pepper
- 1 cup mayonnaise
- 1 tb. orange zest
- 2 tbs. freshly squeezed orange juice
- 1 tb. good white wine vinegar
- 1/4 cup minced fresh dill
- 2 tbs. capers drained and rinsed
- 2 tbs. small diced red onion
Fettucine with Creamy Red Pepper Sauce
By Shawn
Four stars
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat fettuccine
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Banana Oat Pancakes with blistered berries
By Shawn
Preheat the oven to 200 degrees F
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground nutmeg
- 2 ripe bananas
- 3 large eggs, lightly beaten
- 2 teaspoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Hot Honey Shrimp
By Shawn
Heat oven to 500 degrees
- 1 tablespoon honey
- 1/8 teaspoon cayenne
- 1/4 teaspoon grated lime zest
- 1/4 teaspoon freshly grated ginger
- 1 garlic clove, grated on a Microplane or finely minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 pound cleaned extra-large shrimp, patted very dry with paper towels
- 1 tablespoon very cold butter, cubed
- Lime wedges, for serving
- 1 jalapeño, halved, seeded and very thinly sliced, for serving
- 1 tablespoon chives or scallion greens, finely chopped, for serving
- Mayonnaise, for serving (optional)