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Recipes
Good Eats Meatloaf
By Shawn
Heat oven to 325 degrees F
- For the glaze:
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey
Black Bottom Banana-Cream Pie
By Shawn
Prepare and bake Pastry Crust
- Pastry Crust:
- 3 tablespoons cornstarch, divided
- 2 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- Dash of salt
- 1 1/3 cups 1% low-fat milk, divided
- 1 ounce semisweet chocolate, chopped
- 1/2 cup sugar
- 1 tablespoon butter or stick margarine
- 1/4 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ounces block-style fat-free cream cheese (about 1/4 cup), softened
- 2 cups sliced ripe banana (about 2 large bananas)
- 8 oz, tub frozen low fat/fat-free whipped topping, thawed
- Chocolate curls or mini Choc chips (optional)
Red Quinoa and Cranberry Salad
By Shawn
Combine quinoa and water in a medium saucepan
- 1 cup red quinoa
- 2 cups water
- 2/3 cup dried, sweetened cranberries
- 3 green onions, sliced diagonally into 1/4-slices
- 2 cloves garlic, minced
- 1/2 cup chopped pecans, toasted
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Carmelized butternut squash
By Shawn
Five stars
- 2 medium butternut squash (4 to 5 pounds total)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 400 degrees F.
Corn and Black Bean Salad with Basil-Lime Vinaigrette
By Shawn
For the salad: Preheat a gas or charcoal grill
- Salad:
- 2 ears fresh corn or 1 cup frozen corn, thawed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
- 1 mango, peeled, seeded, and cut into 1/2-inch pieces
- Vinaigrette:
- 2 limes, zested and juiced
- 2 tablespoons balsamic vinegar
- 1/2 cup chopped fresh basil leaves
- 1 teaspoon ground cumin
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Agave Roasted Parsnips
By Shawn
Divide the parsnips, carrots, leek and garlic between two 15-in
- 6 medium parsnips, peeled and sliced
- 2 medium carrots, sliced
- 1 medium leek (white portion only), sliced
- 3 garlic cloves, sliced
- 2 tablespoons butter, melted
- 2 tablespoons agave nectar or honey
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Sausage and Herb Stuffing
By Shawn
Preheat the oven to 300 degrees F
- 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Scallops Provencal
By Shawn
Five Stars
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Pumpkin Spice Baked Oatmeal
By Shawn
Bare feet in the kitchen
- 3 cups old-fashioned rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 cup raisins
- 3 eggs
- 1/2 cup pumpkin puree
- 1/4 cup olive oil
- 1 1/2 cup milk
- 1/2 teaspoon vanilla
Mile High Cinammon Swirl Bread
By Shawn
In a liquid measuring cup, stir 1/2 teaspoon of the sugar into the warm water
- For the dough:
- 1/2 teaspoon plus 1/4 cup (50 grams) granulated sugar, divided
- 1/4 cup warm water (105 to 115° F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 1 cup milk
- 3 tablespoons unsalted butter, cut up
- 4 cups (500 grams) unsifted bread flour
- 1 teaspoon salt
- 1 large egg
- For the vanilla water, cinnamon sugar, shaping, and baking:
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/3 cup (65 grams) granulated sugar, plus 1 tablespoon, for sprinkling the loaf pre-rise
- 1 tablespoon plus 1 teaspoon cinnamon
- 1 tablespoon plus 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon nutmeg