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Recipes
El Cholo's Chile Rellenos
By Shawn
STEP 1 In a large saucepan over medium heat, heat the oil
- Relleno sauce
- 1 tablespoon oil
- 3 garlic cloves, diced
- 1/2 teaspoon dried Mexican oregano
- 1/2 onion, chopped
- 2 teaspoons vinegar
- 1 green bell pepper, seeded and diced
- 1 (28-ounce) can whole peeled tomatoes
- 2 whole canned green chiles, diced
- 1/2 cup chicken broth
- 1/4 teaspoon black pepper
- 2 bay leaves
- Salt
- Chiles rellenos
- 3/4 pound grated cheddar cheese
- 6 whole canned green chiles
- 6 eggs, separated
- Vegetable oil
- Relleno sauce
Lemon-rosemary chicken and orzo skillet
By Shawn
Heat 1 tablespoon of the oil in a large, deep lidded skillet over medium-high heat
- 3 tablespoons olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 2 cloves garlic, thinly sliced
- 8 ounces (1 1/2 cups) dried whole-grain orzo pasta
- 1 1/2 teaspoons chopped fresh rosemary
- 2 1/2 cups no-salt-added chicken broth
- 1 medium zucchini (8 to 9 ounces), cut into 1/2-inch dice
- 1 heaping cup (6 1/2 ounces) cherry tomatoes, halved
- 1/4 cup fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh parsley
Firecracker Shrimp
By Shawn
1 Shell the shrimp, leaving tail shells on
- Dry spice mixture:
- 2 lbs large raw shrimp
- 2 tablespoons olive oil
- 2 teaspoons black pepper
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dried chili pepper flakes
- 1 teaspoon ground sweet paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground oregano
- 1 teaspoon thyme
- 1 teaspoon garlic powder
Breakfast Cookies
By Shawn
3 dozen Little Yellow Kitchen
- Ingredients:
- 5 cups rolled oats (2 1/2 for flour, rest stays whole)
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3/4 tsp cinnamon
- 2 large eggs
- 1 1/2 tsps pure vanilla
- 1/3 cup turbinado sugar (or granulated)
- 1/3 cup coconut oil, melted and cooled
- 1/3 cup maple syrup
- 1/4 cup almond milk
- 1 cup dried cranberries
- 1/2 cup pistachios, coarsely chopped
- 1/3 cup shredded coconut, unsweetened
Pasta Dough For Ravioli
By Shawn
Five stars
- 2 cups all-purpose flour plus
- more for dusting
- 1 teaspoon salt
- 3 large eggs plus
- 1 large egg for egg wash
- 2 tablespoons extra-virgin olive oil
- Cornmeal for dusting
Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce
By Shawn
Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat)
- 1 pound (21 to 24 count) shrimp, shelled and deveined
- 6 -inch wooden skewers, soaked in water for 30 minutes
- Canola oil
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole-grain mustard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 1 cup Greek yogurt
- 2 cloves garlic, finely chopped
- 1 lemon juiced
- 1/4 cup pitted kalamata olives
Perfect Basmati Rice
By Shawn
1.Rinse the rice: Using a strainer, rinse the rice under cold, running water
- 2 cups basmati rice (500 ml)
- 3 cups boiling water (750 ml)
- Salt to taste
Thai Red Curry Soup
By Shawn
Bring broth and ginger to a boil over high heat
- Ingredients
- 6 c. vegetable broth
- 1-inch ginger, peeled and cut into slices
- 8 oz. white mushrooms, sliced
- 14 oz. firm tofu, cut into bite-sized cubes
- 1-13.5 oz. can lite coconut milk
- 3 tbsp. red curry paste
- 2-3 tsp. brown sugar (optional)
- sliced green onions, cilantro & basil leaves, and lime wedges for serving
Cod and Corn Chowder Pie
By Shawn
Preheat the oven to 425 degrees
- 1 1/4 pounds cod or other mild, white-fleshed fish fillets
- 1 lemon
- 1/2 teaspoon Old Bay Seasoning
- 12 short chive stems (from a clamshell pack) or 3 scallions
- 2 tablespoons unsalted butter (optional)
- 2 large eggs
- 1/4 cup low-fat mayonnaise (do not use nonfat)
- 1 cup frozen/slightly defrosted corn kernels (may use fresh)
- 1 1/2 cups plus 2 tablespoons panko, preferably whole-wheat
Pork egg rolls with broccoli slaw
By Shawn
Have a deep-fryer preheated to 370 degrees F
- Peanut oil, for frying
- • 1 tablespoon sesame oil
- • 1 pound ground pork
- • 1 tablespoon minced garlic
- • Pinch five-spice powder
- • Freshly cracked black pepper
- • 1 tablespoon freshly chopped Thai Basil leaves
- • 1 lime, juiced
- • 1 bag store-bought broccoli slaw
- • 6 egg roll wrappers
- • 2 egg whites beaten with 1/2 teaspoon cornstarch, for egg wash
- • Dipping sauce, recipe follows