Shawn's profile page
Recipes
Spaghetti Carbonara - Lydia
By Shawn
Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat
- Salt
- 6 ounces slab bacon, in 1 piece
- 2 tablespoons extra-virgin olive oil, plus more if needed
- 2 large yellow onions, sliced 1/2 inch thick (about 3 cups)
- 1-1/2 cups hot Chicken Stock or canned reduced-sodium chicken broth, or as needed
- 1 pound linguine
- 3 egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Coarsely ground black pepper
Slow Cooker Balsamic Chicken Caprese
By Shawn
1. Drizzle olive oil in the bottom of a 4-quart or larger slow cooker
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 (14 ounce) can diced tomatoes
- 1/2 cup balsamic vinegar
- 3 cloves of garlic, minced
- 1 bayleaf
- 1 teaspoon dried basil
- 1 small red onion, diced
- Shredded mozzarella cheese, for serving
- Thinly sliced fresh basil, for serving
Southwestern Farro Salad
By Shawn
Bring a large pot of water to a boil, and add the farro
- Dressing:
- 1 cup dry farro, rinsed
- 1 tsp. canola oil
- 2 Tbsp. pepitas (pumpkin seeds)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup corn
- 1 medium tomato, cored, seeded, and diced (or 1 cup grape or cherry tomatoes, halved)
- 2 oz. shredded Monterrey Jack, pepper Jack, or cheddar cheese
- handful of chopped cilantro (optional)
- 1 small jalapeno, finely minced
- 1 Tbsp. cider vinegar
- 1 lime, juiced
- 2 tsp. light sour cream
- 2 Tbsp. canola or olive oil
Baked Pumpkin Pie Oatmeal
By Shawn
Preheat oven to 350 degrees F
- 2 cups regular rolled oats
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/8 tsp salt
- 1 cup milk of choice
- 1/2 cup water (or more milk)
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 4 tbsp maple syrup
Taco Soup
By Shawn
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onion...
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Smashed Potato Cakes
By Shawn
In a large Dutch oven, combine potatoes and add water to cover
- • 6 cups cubed (1-inch) Yukon gold potatoes
- • 3 1/2 cups panko, divided
- • 1 large egg, lightly beaten
- • 1/2 cup shredded Cheddar
- • 1/2 cup cooked and crumbled bacon
- • 1/2 cup chopped green onion
- • 1/4 cup butter
- • 1/4 cup sour cream
- • 1 clove garlic, minced
- • 1 teaspoon salt
- • 1/2 teaspoon ground black pepper
- • 3 tablespoons extra-virgin olive oil
Broiled Salmon with Thai Sweet Chili Glaze
By Shawn
Set oven rack 5-6 inches from top of oven and preheat broiler
- 1-1 1/2 lbs (or 4 6-oz pieces) salmon, skin on or off
- 6 tbsp Thai Sweet Chili Sauce
- 3 tbsp soy sauce
- 1 tbsp peeled and finely grated fresh ginger
- 1-2 green onions, green parts only, finely sliced
Peruvian-style Roast Chicken with Green Sauce
By Shawn
For the Chicken: Combine all of the ingredients except the chicken in a blender or mini food processor, and blend u...
- For the Chicken:
- 3 tablespoons extra virgin olive oil
- 1/4 cup lime juice, from 2 limes
- 4 large garlic cloves, roughly chopped
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 4 pound whole chicken
- For the Green Sauce:
- 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped
- 1 cup fresh cilantro leaves
- 2 cloves garlic, roughly chopped
- 1/2 cup mayonnaise, best quality such as Hellmann's
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice, from one lime
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Chicken Marsala
By Shawn
Tyler Florence
- 4 skinless bonelss chicken breasts
- (about 1 1/2 pounds)
- All purpose flour, for dredging
- Kosher salt and freshly ground black
- pepper
- 1/4 cup olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini,
- mushrooms, stemmed and halved
- 1/2 cup marsala wine
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
Pa Jeon (green onion pancake)
By Shawn
Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion)
- Sauce:
- Handful of wild green onions (or about 10 stalks of thin green onions or chives)
- 1/2 c flour
- 1/2 c water
- 1 tsp soybean paste
- 1/2 tsp sugar
- 3 T vegetable oil
- 2 T soy sauce
- 1 T vinegar
- 1 tsp sugar or honey
- chopped onion
- Chopped green or red chili peppers
- 1 tsp roasted sesame seeds