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Recipes
Chicken Chili
By Shawn
Five stars
- For serving:
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Szechuan Noodles
By Shawn
Place the garlic and ginger in a food processor fitted with a steel blade
- 6 * 6 garlic cloves, chopped
- 1/4 * 1/4 cup fresh ginger, peeled and chopped
- 1/2 * 1/2 cup vegetable oil
- 1/2 * 1/2 cup tahini (sesame paste)
- 1/2 * 1/2 cup smooth peanut butter
- 1/2 * 1/2 cup good soy sauce
- 1/4 * 1/4 cup dry sherry
- 1/4 * 1/4 cup sherry vinegar
- 1/4 * 1/4 cup honey
- 1/2 * 1/2 teaspoon hot chili oil
- 2 * 2 tablespoons dark sesame oil
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/8 * 1/8 teaspoon ground cayenne pepper
- 1 * 1 pound spaghetti
- 1 * 1 red bell pepper, julienned
- 1 * 1 yellow bell pepper, julienned
- 4 * 4 scallions, sliced diagonally (white and green parts)
Barbecue Pulled Chicken
By Shawn
Calories 184 Total Fat 8g Saturated Fat 2g Cholesterol 68mg Sodium 236mg Total Carbohydrate 8g Dietary Fiber -- Sug
- 1 8-ounce can reduced-sodium tomato sauce
- 1 4-ounce can chopped green chiles, drained
- 3 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground chipotle chile
- 1/2 teaspoon salt
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
- 1 small onion, finely chopped
- 1 clove garlic, minced
Quick Stir-Fry Sauce
By Shawn
Combine the soy sauce, broth, honey or agave nectar, vinegar, ginger and garlic in a mason jar
- INGREDIENTS
- 1/2 cup low-sodium soy sauce
- 1/2 cup no-salt-added vegetable broth
- 1 tablespoon honey or agave nectar
- 1 teaspoon vinegar
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
Roasted Fillet of White Sea Bass
By Shawn
LA Times
- 31/2 pound fillet white sea bass or king salmon, skin off and bloodline removed, brined (see note)
- Salt
- Espelette pepper (smoked or sweet paprika, or cayenne pepper can be substituted)
- Oil
- 2 tablespoons butter, plus 1/4 cup (1/2 stick) softened salted butter, divided
- 2 cloves garlic
- 1 branch thyme
- Lemon juice, if needed
- Red wine vinegar, if needed
- 2 tablespoons roughly chopped Italian parsley
Candied Corn
By Shawn
Cut the corn off of the cob
- • 6 ears corn
- • 1 tablespoon butter
- • 3 tablespoons diced shallots, diced
- • 1 teaspoon salt
- • 1/2 teaspoon ground black pepper
- • 1 tablespoons brown sugar
- • 1 tablespoon honey
- • 1/4 teaspoon cayenne pepper
Strawberry Spinach Salad
By Shawn
1.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershir...
- Serves 4
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar (decrease to 1/4 cup or use 1-2 T honey)
- 1/2 cup olive oil
- 1/4 cup distilled white vinegar (use balsamic vinegar instead)
- 1/4 teaspoon paprika
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon minced onion
- 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
- 1 quart strawberries - cleaned, hulled and sliced
- 1/4 cup almonds, blanched and slivered (can use walnuts instead)
Blueberry Chicken Chopped Salad
By Shawn
Season chicken breasts on both sides generously with salt and pepper
- Salad
- Salad
- Salad
- 2 2 2 boneless, skinless chicken breasts
- 2 2 2 boneless, skinless chicken breasts
- 2 2 2 boneless, skinless chicken breasts
- Salt and pepper
- Salt and pepper
- Salt and pepper
- 1 1 1 tablespoon olive oil
- 1 1 1 tablespoon olive oil
- 1 1 1 tablespoon olive oil
- 1 1 1 head Romaine lettuce, finely chopped
- 1 1 1 head Romaine lettuce, finely chopped
- 1 1 1 head Romaine lettuce, finely chopped
- 1 1 1 pint (2 cups) fresh blueberries
- 1 1 1 pint (2 cups) fresh blueberries
- 1 1 1 pint (2 cups) fresh blueberries
- 1 1 1 cup roughly-chopped toasted pecans
- 1 1 1 cup roughly-chopped toasted pecans
- 1 1 1 cup roughly-chopped toasted pecans
- 2/3 2/3 2/3 cup diced red onion
- 2/3 2/3 2/3 cup diced red onion
- 2/3 2/3 2/3 cup diced red onion
- 1/2 1/2 1/2 cup blue cheese (or any soft cheese)
- 1/2 1/2 1/2 cup blue cheese (or any soft cheese)
- 1/2 1/2 1/2 cup blue cheese (or any soft cheese)
- Dijon vinaigrette (see below)
- Dijon vinaigrette (see below)
- Dijon vinaigrette (see below)
- Dijon Vinaigrette
- Dijon Vinaigrette
- Dijon Vinaigrette
- 1/3 1/3 1/3 cup olive oil
- 1/3 1/3 1/3 cup olive oil
- 1/3 1/3 1/3 cup olive oil
- 3 3 3 tablespoons red wine vinegar
- 3 3 3 tablespoons red wine vinegar
- 3 3 3 tablespoons red wine vinegar
- 2 2 2 teaspoons honey
- 2 2 2 teaspoons honey
- 2 2 2 teaspoons honey
- 1 1 1 teaspoon Dijon mustard
- 1 1 1 teaspoon Dijon mustard
- 1 1 1 teaspoon Dijon mustard
- Pinch Pinch of salt and black pepper
- Pinch Pinch of salt and black pepper
- Pinch Pinch of salt and black pepper
Pork Tenderloin with Chimichurri
By Shawn
Five stars
- Chimichurri:
- 6 garlic cloves, peeled and minced
- 2 jalapenos, seeded and minced
- 1/4 cup red wine vinegar
- 1/2 About 1/2 cup finely chopped fresh flat-leaf parsley
- 1/2 About 1/2 cup finely chopped fresh oregano leaves
- 3 limes, juiced
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
- 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- Lime juice, for drizzling
- Parsley sprigs, for garnish
Baked Coconut Shrimp
By Shawn
Bobby Deen
- For dipping sauce:
- Pinch crushed red pepper flakes
- 1 teaspoon curry powder
- 1 orange (zested and juiced)
- 2 teaspoon rice vinegar
- 1 tablespoon honey
- For shrimp:
- 6 tablespoon plain panko bread crumbs
- 1/2 cup flaked unsweetened coconut
- 3 tablespoon all-purpose flour
- 2 large egg whites
- 1 (21-25 count) pound large shrimp (peeled (tails left on)/deveined/butterflied/tapped dry