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Recipes
Paula's Goulash
By Shawn
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains
- House Seasoning:
- • 2 pounds lean ground beef
- • 1 pound ground turkey
- • 2 large onions, chopped
- • 3 cups water
- • 1 (29-ounce) can tomato sauce
- • 2 (15-ounce) cans diced tomatoes
- • 3 cloves garlic, minced
- • 2 tablespoons Italian seasoning
- • 3 bay leaves
- • 3 tablespoons soy sauce
- • 1 tablespoon House Seasoning, recipe follows
- • 1 tablespoon seasoned salt
- • 2 cups dried elbow macaroni
- • 1 cup salt
- • 1/4 cup black pepper
- • 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.
Lemon Cream Pie
By Shawn
1. Preheat the oven to 325 degrees F making sure one of the racks is in the middle of the oven
- 9 rectangular graham crackers
- 3 tablespoons granulated sugar
- 5 tablespoons butter, melted
- 2 (14-ounce each) cans sweetened condensed milk
- 3 large egg yolks
- 3/4 cup plus 2 tablespoons lemon juice (from about 5-6 lemons)
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
Buffalo Tofu Bites
By Shawn
Preheat oven to 400ºF. Line a baking sheet with parchment paper
- 1 (14-ounce) package extra-firm tofu, frozen and thawed, then pressed for at least 30 minutes
- 1 tablespoon cornstarch
- Pinch of salt and pepper
- 2 tablespoons grapeseed or olive oil
- 1 tablespoon melted coconut oil
- 2 tablespoons Frank's Red Hot Sauce
- Read more at http://ohmyveggies.com/buffalo-tofu-wings-with-creamy-ranch-dip/#r2Ch0cLJgkYWvyuX.99
Soy Chorizo Quinoa Salad
By Shawn
Combine the rinsed quinoa and 1 1/2 cups water in a medium saucepan and bring to a boil
- For the dressing:
- 3/4 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 (12-ounce) package soy chorizo, casings removed
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 2 roma tomatoes, diced
- 3 green onions, sliced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chile powder
- Freshly ground black pepper, to taste
Spinach, Strawberry + Walnut Salad with Raspberry Balsamic Vinaigrette
By Shawn
Salad- Layer each ingredient on four large salad plates
- Salad
- 8 cups (handfuls) fresh Spinach
- 4 cup fresh Strawberries, sliced
- 32 Walnut halves, rough chopped
- 4 ounces Gorgonzola, crumbled
- 1 red Onion, thinly sliced
- Raspberry Balsamic Vinaigrette
- Two -thirds cup raspberry Balsamic vinegar
- 4 tablespoons Olive oil
- Pinch Onion powder, salt and pepper
- 2 teaspoons Strawberry preserves
- 2 teaspoons Honey Dijon mustard
Easy Shredded Chicken Curry
By Shawn
In a large pot, heat the oil over medium-high
- 2 Tbs. extra-virgin olive oil
- 1 medium white onion, finely diced
- 4 cloves garlic, minced
- 1 Tbs. finely minced ginger
- 1 Tbs. garam masala
- 2 tsp sweet paprika (smoked would be fine, too, if you want that slight smokiness)
- 1 cinnamon stick
- 1 rotisserie chicken, shredded
- 2 (14.5 oz) cans diced tomatoes (with their juices)
- 1 (8 oz) can tomato sauce
- 1/2 cup chicken stock
- 1/2 cup coconut milk (maybe a little more here if you want extra sweetness)
- 1 Tbs. fresh lemon juice
- salt and pepper
- fresh cilantro for garnish
- white basmati rice and/or naan for serving
Mexican Breakfast Casserole
By Shawn
Five stars
- 6 poblano chile peppers - (abt 1 1/2 lbs)
- 1 teaspoon unsalted butter
- 1 1/2 pounds Mexican chorizo (or other hot sausage) removed from
- casings and crumbled
- 1 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 4 teaspoons minced garlic
- 4 teaspoons chili powder
- 5 corn tortillas quartered
- 10 large eggs
- 3 cups half-and-half
- 1/2 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 cup chopped green onion tops only
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups grated pepper jack
- 1 1/2 cups grated medium cheddar
- Sour Cream for garnish
- Picante Sauce - (store bought) for garnish
Melting Pot Wisconsin Trio Cheese Fondue
By Shawn
In a bowl, stir the butterkase and fontina cheeses and the cornstarch together so that he cheese is coated with the...
- 8 ounces butterkase cheese, shredded (can substitute Havarti or brick cheese)
- 8 ounces fontina cheese, shredded
- 1/4 cup cornstarch (you can use flour)
- 1 cup Chablis or Chardonnay or other dry white wine
- 1/4 cup dy sherry
- 1 tablespoon chopped shallots
- 1 teaspoon freshly ground black pepper
- 4 tablespoons crumbled blue cheese
- 2 tablespoons chopped green onions
Rib-eye steak with black olive vinaigrette
By Shawn
For the Rib-eye: Preheat your grill pan on medium high heat
- Rib-eye Steak:
- 1 2-inch rib-eye steak, boneless
- 1 tablespoons olive oil
- 1 tablespoon herbes de Provence
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Black Olive Vinaigrette:
- 1/2 cup black olives, pitted
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons vegetable oil
- 2 tablespoons chopped fresh flat-leaf parsley
Baba Ganoush
By Shawn
Adjust an oven rack to the middle position and turn broiler on (high heat)
- 2 medium eggplants (about 2 pounds or 900 grams)
- 1/4 cup (60 ml) tahini (sesame paste)
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced (see note)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon olive oil, optional