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Recipes
Oven Baked Calamari
By Shawn
Preheat your oven to 400 degrees F and use cooking spray to coat 2 large baking sheets
- 1 lb calamari, tubes and tentacles
- 1 1/2 cups bread Crumbs
- 1/2 cup (2")white tortilla chip pieces
- 1 Tbsp powdered ranch dressing mix
- 1 1/4 cups low-fat Buttermilk
- 1/2 cup Plus 2 Tablespoons whole wheat flour
- 1/4 tsp freshly ground black pepper
Red White Beans
By Shawn
Heat the EVOO in a skillet over medium heat
- 2 tablespoons EVOO
- 1 medium to large onion, chopped
- 2 sprigs rosemary, leaves finely chopped
- salt and pepper
- 1/4 cup tomato paste
- 1 cup chicken stock
- 2 cans cannellini beans (15 ounces each), drained
Homemade Naan
By Shawn
In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100...
- 1 teaspoon active dry yeast (not instant active dry yeast or rapid-rise yeast)
- 3 teaspoons sugar, divided
- 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
- 1 teaspoon salt
- Heaping 1/2 teaspoon anise seeds (optional)
- 3 tablespoons plain yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted salted butter, for brushing on finished naans
Best Meat Loaf Ever!
By Shawn
Preheat oven to 350° F. Line a baking sheet with foil and set aside
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme leaves
- 1/2 cup quick cooking oats
- 1/3 cup 1% milk
- 1/2 cup finely chopped red pepper
- 1/4 cup shredded carrot
- 1/2 cup ketchup
- 1 egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- pepper to taste
- 1 1/2 lb. extra lean ground beef
CRUSTLESS VEGGIE MINI QUICHES
By Shawn
1.Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside
- PAM® Original No-Stick Cooking Spray
- 6 saltine crackers, finely crushed
- 2 tablespoons grated Parmesan cheese
- 2 cups frozen broccoli florets
- 1/2 cup frozen whole kernel corn
- 3/4 cup shredded reduced fat Cheddar cheese
- 1 carton (16 oz each) Egg Beaters® Original (6-8 eggs)
Creamy Squash Soup
By Shawn
Five stars
- 2 pounds butternut squash halved, peeled, seeded, and cut into 1" pieces
- 1 1/2 cups diced onion
- 2 carrots peeled and diced
- 3 cans chicken broth - (13 3/4 oz ea)
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup light cream or heavy cream
- Sour cream for garnish
Orange-Honey Glazed Carrots
By Shawn
Cut the carrots diagonally in 1-inch-thick slices
- 3 bunches carrots, peeled
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Kosher salt
- 1 teaspoon minced fresh ginger
- 1 teaspoon grated orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 teaspoon freshly ground black pepper
Moo Goo Gai Pan
By Shawn
In a bowl, prepare the marinade
- Marinade:
- 10 oz chicken breast fillet, cut into 1/8-inch thick slices
- 1/3 cup oil
- 2-3 cloves garlic, peeled and minced
- 1/4 cup mixed vegetables (snow peas/sugar snap peas and carrots)
- 1 cup mixed mushrooms (button mushroom, thickly sliced and straw mushroom)
- Salt and sugar as per taste
- 1 egg white
- A pinch of ground white pepper
- 1/2 teaspoon salt
- White Sauce:
- 1/4 cup chicken broth
- 1 tablespoon light soy sauce
- 1/4 teaspoon sesame oil
- 1/2 tablespoon sugar
- 3 dash of ground white pepper
- 1 tablespoon Shaoxing wine, or any Chinese cooking wine
- 1 teaspoon cornstarch
Mushroom and Ham Lasagna
By Shawn
EACH SERVING Calories 290 Fat 16 grams Saturated fat 7 grams Cholesterol 87 mg
- FRESH PASTA
- 1 2/3 cups unbleached flour, plus extra for rolling the dough
- 3 eggs
- LASAGNA
- 2 ounces dried porcini mushrooms
- 3 tablespoons oil
- 1/4 cup (1/2 stick) plus 3 tablespoons butter, divided, plus more for greasing
- 1/3 cup finely chopped onion
- 1/3 cup chopped, peeled and seeded tomatoes
- 2 tablespoons chopped parsley
- 1 1/2 pounds button or cremini mushrooms, sliced approximately 1/4-inch thick
- Salt
- Freshly ground black pepper
- 3 tablespoons flour
- 2 cups milk
- Scrapings of nutmeg
- 1 cup freshly grated Parmigiano-Reggiano, divided, plus more for the table
- Fresh pasta
- 3/4 pound thinly sliced unsmoked boiled ham (prosciutto cotto), cut into julienne strips
Butternut Squash, Ricotta & Spinach Stuffed Shells
By Shawn
Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes
- 2 cups of ricotta
- 1/3 cup Parmesan cheese, plus more for garnish
- 1 fresh smashed garlic clove
- 1/4 cup frozen chopped spinach ( squeezed and drained)
- 1 egg
- salt, pepper
- roasted squash, around 2 cups
- grated lemon peel
- 1/2 box of jumbo pasta shells
- 1 stick of butter
- 10 sage leaves
- fresh lemon juice