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Recipes
Crockpot Italian Chicken and Broccoli Rabe Chili
By Shawn
In the bowl of a 6-8 quart crockpot pot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, all...
- 3 pounds boneless, skinless chicken thighs or breasts
- 1 small sweet onion, diced
- 3 cloves garlic, minced or grated
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1/4 teaspoon allspice
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 dried bay leaf
- 1 teaspoon salt + pepper, or to taste
- 1 (6 ounce) can tomato paste
- 4 cups low sodium chicken broth
- 1/2 cup balsamic vinegar
- 1 large bunch broccoli rabe, ends trimmed + roughly chopped
- 1 (12 ounce) jar roasted red peppers, sliced
- 1 (15 ounce) can cannellini beans, drained + rinsed
- 1 cup freshly grated parmesan cheese, plus more for serving
- 1/2 cup chopped parsley, plus more for serving
Stuffed shells with arrabiata sauce
By Shawn
Five stars
- 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
- 2 tablespoons olive oil, plus extra for greasing baking sheet
- 6 ounces thinly sliced pancetta, diced
- 2 teaspoons dried crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups marinara sauce
- 2 (15-ounce) containers whole milk ricotta cheese
- 1 1/3 cups grated Parmesan
- 4 large egg yolks
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
- 1 teaspoon chopped fresh mint leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
Parmesan Broccoli--Oven roasted
By Shawn
Preheat a baking sheet on the lower rack in a 450 oven
- 1 head of broccoli
- garlic sliced
- Breadcrumbs
- Parmesan cheese
Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette
By Shawn
Whisk together the Dressing
- For the salad you'll need:
- 1 1 1 cup organic quinoa
- Sea salt
- 2 2 2 good handfuls of organic baby spinach leaves, washed, drained
- 1 1 1 large ripe pear, washed, stemmed and cored, cut into pieces
- 1/2 1/2 1/2 cup chilled chick peas, rinsed, drained
- 2 2 2 tablespoons fresh chopped parsley
- to salt and fresh ground pepper, to taste
- to A handful of pecans, pan toasted and salted to taste
- For the Maple Vinaigrette Dressing:
- 4 4 4 tablespoons extra virgin olive oil
- 3 3 3 tablespoons golden balsamic vinegar
- 2 2 2 tablespoons pure maple syrup
Homemade Nutella
By Shawn
Preheat the oven to 350°F
- 1 cup hazelnuts
- 12 ounces milk chocolate, chopped
- 2 tablespoons canola oil
- 3 tablespoons confectioners' sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon salt
Confetti Chili
By Shawn
Ellie Kreiger Serving size: 1 1/4 cups Per serving: Calories 225; Total fat 5g (Sat fat 1g, Mono fat 2g, Poly fat
- 1 tablespoon olive oil, extra virgin
- 1 small onion, diced (1 cup)
- 1 medium red bell pepper, seeded and diced (1 cup)
- 1 medium carrot, diced (1/2 cup)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 pound lean or extra-lean (90% lean or higher) ground beef
- One 28-ounce can no-salt-added crushed tomatoes, with their juices
- 2 cups water
- 1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce
- 1/2 teaspoon dried oregano
- One 15.5-ounce can black beans, preferably low-sodium, drained and rinsed
- One 15.5-ounce can kidney beans, preferably low-sodium, drained and rinsed
- 1 1/2 cups corn kernels
- Salt and freshly ground black pepper to taste
Kung Pao Chicken
By Shawn
Five stars
- Marinade:
- 1 tablespoon rice wine
- 1 tablespoon peanut oil
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 8 ounces boneless, skinless chicken breast, thinly slice
- In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- Sauce:
- 3 tablespoons light soy sauce
- 2 tablespoons rice wine
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons peanut oil
- 4 dried red chiles remove stems and cut in halves
- 1/2 -inch piece ginger, peeled, thinly sliced, smashed
- 1 garlic, smashed
- 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
- 1/4 cup deep-fried peanuts
- 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry
Meatball Mummies
By Shawn
Preheat oven to 350 degrees
- 1 roll of prepared Pizza Dough (I used Pillsbury refrigerated pizza dough)
- 18 cooked meatballs (homemade or frozen & defrosted) or use mini meatballs to make more
- 6 strands raw spaghetti
- 12 edible eyeballs (cut from white cheese and black olives using two different sized straws)
- 1 tablespoon melted butter (optional)
- Pasta Sauce for serving
Vegan Empanada Dough
By Shawn
In a large bowl, combine the flour and salt
- Ingredients
- 3 cups unbleached flour
- 1 teaspoon salt
- 1/2 cup solid vegetable shortening (I use Spectrum Vegetable Shortening which is organic, non-hydrogenated, from 100% Columbian palm oil – so no Orangutan issues), at room temperature
- 1 teaspoon apple cider vinegar
- 3/4 cups water
Garlic mashed potatoes
By Shawn
Heat the oven to 400 degrees F
- 1 head garlic
- Extra-virgin olive oil
- 3 pounds russet potatoes
- Water
- Kosher salt
- 1 1/2 cups heavy cream
- 3 sprigs rosemary
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- Freshly ground black pepper