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Recipes
Chipotle Smashed Sweet Potatoes
By Shawn
Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than...
- 2 large sweet potatoes peeled, cubed
- 2 tablespoons unsalted butter
- 1 whole canned chipotle pepper in adobo sauce chopped
- 1 teaspoon adobo sauce from can of peppers
- 1/2 teaspoon salt
Vinaigrette for Green Salad
By Shawn
In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper
- • 1 teaspoon Dijon mustard
- • 1 teaspoon minced fresh garlic
- • 3 tablespoons champagne vinegar
- • Kosher salt and freshly ground black pepper
- • 1/2 cup good olive oil
- • Salad greens or mesclun mix for 6 to 8 people
Best Mexican White Cheese Dip
By Shawn
Place cheese, milk, and butter in a sauce pan over low heat
- ½ pound of white american cheese
- ¼ cup of milk (maybe more if you want it thinner)
- 1 tablespoon of butter
- 1 (4 oz) can of green chili's
- ¼ teaspoon of cumin
- ¼ teaspoon of garlic salt
- cayenne pepper - a pinch
Cooking Light Magazine's Chicken Parmesan
By Shawn
1 Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or r...
- 4 boneless chicken breasts
- 1 egg, lightly beaten
- 1/3 cup Italian seasoned breadcrumbs
- 2 tablespoons butter or 2 tablespoons margarine
- 1 3/4 cups spaghetti sauce
- 1/2 cup mozzarella cheese, shredded
- 1 tablespoon parmesan cheese, grated
Creamy Four-Cheese Macaroni
By Shawn
Cooking Light
- 1/3 cup all-purpose flour
- 2 2/3 cups 1% low-fat milk
- 3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
- 3 ounces light processed cheese (such as light Velveeta)
- 6 cups cooked elbow macaroni (about 3 cups uncooked)
- 1/4 teaspoon salt
- Cooking spray
- 1/3 cup crushed onion melba toasts (about 12 pieces)
- 1 tablespoon reduced-calorie margarine, softened
Butternut Squash Soup with Fontina Cheese Crostini
By Shawn
In an 8 quart stockpot, add the butter and oil
- 2 Tbs butter, at room temperature
- 2 Tbs olive oil
- 1 med onion chopped
- 1 med carrot, peeled, chopped into 1/2" pieces
- 3 cloves garlic, minced
- 3-1/2 lbs butternut squash, peeled, seeded and cut into 3/4" pieces (about 7-8 cups)
- 2 granny smith apples, peeled and chopped
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaes
- kosher salt and freshly ground black pepper
- Crostini
- 1/2 baguette, sliced diagonally into 1/2" thick slices
- extra virgin olive oil for drizzling
- 2 Tbs chopped fresh sage leaves
- 1 cup grated fontina cheese
- kosher salt
Cheese enchiladas with green sauce
By Shawn
Directions In a large skillet, saute spinach until wilted
- ENCHILADAS:
- 1 package (6 ounces) fresh baby spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 1 cup 2% milk
- 1 can (4 ounces) chopped green chilies, drained
- 3 green onions, chopped
- 1/3 cup minced fresh cilantro
- 1 large garlic clove, minced
- 1-3/4 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup reduced-fat sour cream
- 2-1/2 cups (10 ounces) shredded cheddar cheese
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1 tablespoon minced fresh cilantro
- 12 corn tortillas (6 inches), warmed
Gelson's Turkey Chili
By Shawn
Calories 194 per serving (8)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon chopped garlic
- 1 pound ground turkey
- 1 small bay leaf
- 2 tablespoons chili powder
- 1/8 teaspoon crushed red pepper
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes in purée
- 1 (16-ounce) can kidney beans, not drained
- 1 1/2 cups tomato purée
- 1 cup chicken broth, more as needed
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon Tabasco sauce
Crockpot Braised Red Wine Short Ribs with Perogies
By Shawn
The night before, or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil
- 2 tablespoons olive oil
- 3-4 pounds bone in beef short ribs
- salt + pepper
- 1 sweet onion, finely chopped
- 2 cloves garlic, skin removed and crushed
- 2 carrots, chopped
- 1 (6 ounce can) tomato paste
- 2 cups button mushrooms, sliced
- 2 cups red wine
- 1 cup beef or chicken broth
- 2 bay leaves
- 2 sprigs fresh thyme
- pinch of crushed red pepper
- 1/2 cup fresh chopped parsley + more for serving
- 1/2 cup grated parmesan cheese
- 18-20 frozen perogies
- 6 ounces sharp cheddar cheese, shredded