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Recipes
Stir-Fry Cabbage
By Shawn
Five Stars Calories 100 (per serving) Total Fat 5 grams Saturated Fat
- 2 teaspoons canola oil
- 1 small onion, sliced
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 1 head napa cabbage, cleaned and sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
Penne Arrabiata
By Shawn
Mario Batali in New York Times Magazine
- 4 T olive oil + 2 T to add to pasta dish
- 1 T red pepper flakes
- 1/2 c tomato paste
- 1 1/2 c chopped tomatoes (like Pomi)
- 1 lb. penne
- 3 T Kosher salt
- 6 qts. water
Strawberry Amaretto Parfaits
By Shawn
Whisk together the lemon juice and honey in a medium bowl
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 16 ounces strawberries, hulled and sliced
- 1/3 cup well-chilled heavy cream
- 2 tablespoons sugar
- 1/4 teaspoon almond extract
- 1/3 cup plain low-fat Greek-style yogurt
- 14 small amaretti cookies (2 ounces; see headnote)
Chicken Marsala
By Shawn
Emeril Lagasse
- 1/2 cup all-purpose flour
- 1 tablespoon Essence, recipe follows
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- Chopped chives, for garnish
Pepita crusted Tilapia with Tomatillo Sauce
By Shawn
For the Fish: Preheat oven to 375 degrees
- For the Fish:
- 4 large tilapia filets (6 oz)
- 1/2 cup pepitats (raw or roasted, just be sure to adjust salt in recipe accordingly, if these are salted)
- 1/2 cup panko
- 3/4 teaspoon dried oregano
- 1/2 teaspoon cumin
- 2 large eggs, lightly beaten
- Salt
- Pepper
- Baking spray or olive oil spray
- For the Tomatillo Sauce:
- 8 tomatillos, husked and rinsed
- 1 small serrano chile, seeded and diced
- 1/2 onion, diced
- 1/2 cup half & half, milk or a combination of both
- 1/2 cup cilantro
- Salt and pepper
Baked French Toast Casserole with Maple Syrup
By Shawn
Slice French bread into 20 slices, 1-inch each
- Praline Topping:
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
- 1/2 pound (2 sticks) butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Shrimp and Roasted Veg Enchiladas with Jalapeno Cream Sauce
By Shawn
DIRECTIONS: Preheat the oven to 400 degrees F
- INGREDIENTS:
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups shredded green cabbage
- 1 carrot, peeled and grated
- 3 cups baby spinach
- 2 tablespoons chipotle pepper, in adobo sauce
- 1/4 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 12 (6-inch) corn tortillas, warmed
- 2 cups Monterey Jack cheese
- For the jalapeño cream sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup sour cream
- 2 jalapeños, seeded and minced
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting
By Shawn
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers
- For the Pumpkin Cream Cheese Frosting:
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
- 8 oz Philadelphia 1/3 fat cream cheese
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Oven Fried Zucchini Chips
By Shawn
Preheat the oven to 425 degrees Fahrenheit, and then, in a medium-sized mixing bowl, combine the Panko breadcrumbs...
- 1/2 c Panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp Cajun/Creole spice blend
- 1/2 c grated Parmesan cheese
- 1/4 tsp freshly ground black pepper
- 2 zucchini
- 1/2 c milk
- 1 tsp sea salt
Pasta with Creamy Pumpkin Sauce
By Shawn
Bring a large pot of salted water to a boil over medium-high heat
- 8 to 10 ounces multigrain angel-hair pasta, such as Barilla brand
- 1 medium shallot
- 3 medium cloves garlic
- 2 sprigs sage leaves
- 1 tablespoon olive oil
- 3/4 cup canned unsweetened pumpkin puree
- 3/4 cup low-sodium chicken broth
- 1/2 cup low-fat milk
- Kosher salt
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese