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Recipes
Spicy Shrimp Creole
By Shawn
In a large skillet, saute the onion, celery and green pepper in oil until tender
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped green pepper
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- Dash hot pepper sauce
- 1/2 pound uncooked medium shrimp, peeled and deveined
- Hot cooked rice, optional
Cinnamon Apple Crisp Skinnytaste
By Shawn
Servings: 8 • Serving Size: 1/8th • Old Points: 5 pts • Points+: 7 pts Calories: 242
- Filling:
- 5 medium apples, peeled and diced
- 1.5 oz raisins (small box)
- 1/2 tsp cinnamon
- 1/2 lemon, juiced
- 3 tsp cornstarch
- 1/4 cup agave nectar
- Topping:
- 1 cup rolled oats
- 1/3 cup whole wheat flour
- 1/2 cup light brown sugar (not packed)
- 1 tsp cinnamon
- 1/4 cup (half stick) butter, melted
Baked Apple Cider Donuts
By Shawn
Preheat oven to 350°. Spray a donut pan with cooking spray and set aside
- Donuts:
- 10 Tablespoons unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 2 cups apple cider (reduced to 3/4 cup)
- 3 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 3 teaspoons cinnamon
- 2 teaspoons nutmeg
- pinch salt
- Topping:
- 6 tablespoons unsalted butter, melted
- 1 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup granulate
Chicken Cordon Bleu - Tyler Florence
By Shawn
Preheat oven to 350 degrees F
- 4 chicken breasts skinless and boneless
- 4 thin slices prosciutto di Parma
- 1/2 pound Gruyere, grated
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 4 sprigs fresh thyme, leaves only
- 1 clove garlic, peeled and finely minced
- 2 tablespoons unsalted butter, melted
- 2 eggs
- Extra-virgin olive oil
Slow-Cooker Pork Tacos
By Shawn
Put the ancho and pasilla chiles and the garlic in a bowl
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
Bolognese Meat Sauce
By Shawn
1 Make the soffritto. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium ...
- Ingredients
- 2 oz. Diced pancetta, finely chopped
- 1 Medium Spanish onion or yellow onion, finely chopped
- 1 Stalk celery, finely chopped
- 1 Carrot, finely chopped
- 3 Tbsp unsalted butter
- 11 oz Ground beef
- 4 oz Ground pork
- 4 oz Ground Italian sausage
- 1 freshly ground clove
- Dash of freshly ground cinnamon
- 1 tsp freshly ground black pepper
- 2 lb peeled and chopped tomatoes (or 1 28-oz can whole peeled tomatoes, packed in water)
- 1 cup whole milk
- 1/2 teaspoon sea salt
- Read more: http://www.simplyrecipes.com/recipes/bolognese_meat_sauce/#ixzz4KFpGlwNc
Garlic Butter Chicken and Pasta
By Shawn
Add the chicken, garlic, onions, carrots, butter, thyme, basil, salt and pepper
- 1.5 lbs. boneless skinless chicken thighs
- 1 Tbsp. minced garlic
- 3 cups sliced carrots
- 1/2 cup diced white onions
- 1/2 cup sliced butter
- 1 tsp. dried thyme Coupons
- 1 tsp. dried basil
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 1 cup frozen peas (ADD AT THE END)
- 1 lb. rotini pasta (cooked al dente, ADD AT THE END)
- Parmesan cheese for serving.
Breakfast cookies
By Shawn
Directions: Preheat oven to 350 degrees
- 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
Spinach and Cheddar Souffle
By Shawn
Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Enchilada Lasagna
By Shawn
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan ...
- For sauce:
- 2 dried chipotle chiles, stems and seeds removed, diced
- 3 large garlic cloves, minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons toasted cumin seeds, freshly ground
- 2 cups chicken broth
- 3 cups tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For filling:
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 1/2 cups diced onion
- Pinch kosher salt
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 3 cups shredded queso fresco or Monterey Jack
- Nonstick cooking spray