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Recipes
Sage-Green Peppercorn Gravy
By Shawn
Melt butter in a large stockpot over medium heat
- 2 tablespoons butter
- 1 onion halved
- 2 garlic cloves
- 3 carrots cut in chunks
- 3 celery stalks cut in chunks
- 8 sprigs flat-leaf parsley divided
- 8 sprigs fresh thyme divided
- 8 sage leaves divided
- 4 bay leaves divided
- 1/4 cup cognac plus
- 2 tablespoons cognac
- 2 tablespoons flour
- 1 quart low-sodium chicken broth
- 1 pound smoked and cooked turkey wings
- 2 cups water
- 2 tablespoons olive oil
- Turkey giblets and neck
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tablespoon green peppercorns
My Chicken Enchiladas
By Shawn
Cook
- Filling:
- 1 pound cooked and shredded chicken breasts
- 1/2 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded reduced-fat extra-sharp cheddar cheese, divided
- 2-3 T 2% fat plain Greek Yogurt
- 3 T Roasted Tomatillo Chile salsa (see recipe---Tyler Florence)
- Sauce:
- 1/3 cup 1% reduced-fat milk
- 1/3 cup half and half
- 1 egg white
- 1/8 teaspoon salt
- Remainder of the Roasted Tomatillo Chile salsa
- Remaining ingredients:
- 8 (6-inch) corn tortillas
- 1/2 cup of mixed shredded cheese
Turkey Scallopine a la Piccata
By Shawn
Five stars
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
- 4 slices (1/4-inch sliced turkey breast), about 3/4 pound, pounded to a thickness of 1/8-inch
- 1 1/2 tablespoons vegetable oil
- 5 tablespoons butter
- 1 cup dry white wine
- 1/2 cup chicken stock
- 1 garlic clove, minced
- 1 lemon, juiced, or more to taste (about 2 tablespoons)
- 2 tablespoons capers, drained
- 1 tablespoon chopped parsley leaves
Grilled Vegetables Giada
By Shawn
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat)
- 3 red bell peppers seeded and halved
- 3 yellow squash - (abt 1 lb total) sliced lengthwise
- into 1/2"-thk rectangles
- 3 zucchini - (abt 12 oz total) sliced lengthwise
- into 1/2"-thk rectangles
- 3 Japanese eggplant - (12 oz total) sliced lengthwise
- into 1/2"-thk rectangles
- 12 cremini mushrooms
- 1 bunch asparagus - (abt 1 lb) trimmed
- 12 green onions roots cut off
- 1/4 cup olive oil plus
- 2 tablespoons olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons balsamic vinegar
- 2 garlic cloves minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely-chopped fresh rosemary leaves
Turkey Gravy
By Shawn
Four stars
- 2 pounds turkey wings
- 5 tablespoons extra-virgin olive oil
- 1 medium onion halved
- 4 carrots chopped
- 1 head garlic smashed
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 8 black peppercorns
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Kosher salt to taste
- Freshly-ground black pepper to taste
Quinoa with Roasted Butternut Squash Salad
By Shawn
Position an oven rack in the center of the oven and preheat to 400°F
- One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- ¼ cup shelled pistachios
- 1½ cups quinoa
- 4 cups vegetable broth or water
- ¼ cup dried cranberries
- 1 tablespoon white wine vinegar
- 3 ounces baby spinach
Orange You Glad It's Thanksgiving Soup
By Shawn
Five stars
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 4 carrots, finely chopped
- Salt and pepper
- 1/2 cup pulpy orange juice
- 2 boxes frozen butternut squash puree
- 2 or 3 cups chicken broth
- Salt and pepper
- Grated nutmeg
- 1 tablespoon chopped fresh thyme leaves, for garnish
- 1 tablespoon orange zest, for garnish
Chicken piccata
By Shawn
Place chicken between 2 large sheets of plastic wrap
- 4 skinless boneless chicken breast halves
- 3 tablespoons butter, room temperature
- 1 1/2 tablespoons all purpose flour
- Additional all purpose flour
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 1/4 cup fresh lemon juice
- 1/4 cup canned low-salt chicken broth
- 1/4 cup drained capers
- 1/4 cup chopped fresh parsley
Spicy Eggplant
By Shawn
Five Stars
- Sauce:
- 2 tablespoons chicken broth
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons Chinese black vinegar
- 2 teaspoons plum sauce
- 4 Chinese eggplants (about 1 pound), stems removed
- Vegetable oil, for deep-frying
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 4 dried whole chile peppers
- 2 green onions, cut into 2-inch lengths
- 1/4 pound ground pork
- Chopped cilantro leaves or sliced green onions
Twice Baked Potato Casserole With Bacon
By Shawn
Preheat oven to 400 degrees F (200 degrees C)
- 4 large baking potatoes
- 8 slices bacon
- 1 cup shredded mild Cheddar cheese (divided)
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 8 green onions
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (optional)