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Recipes
Lemon Parsley Grilled Zucchini
By ROBandSEAN
Combine all of the ingredients in a shallow dish or ziploc bag
- 1 pound zucchini, washed and thinly sliced
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh flat leaf parsley, chopped
- 1/2 teaspoon lemon juice
- 1/4 teaspoon sea salt
- pinch of garlic salt
- pinch of fresh ground pepper
Scallops and Pasta with Pistachio-Parsley Pesto
By ROBandSEAN
Tips: Make pesto up to two days ahead; cover and chill
- 1 cup chopped fresh parsley
- 3 tablespoons coarsely chopped pistachios
- 1 teaspoon grated lemon rind
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- 2 tablespoons fresh lemon juice
- 1 1/4 teaspoons olive oil
- 3/4 pound sea scallops
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 2 teaspoons margarine
- 2 cups hot cooked angel hair (about 4 ounces uncooked pasta)
- Freshly ground pepper
- Parsley sprigs (optional)
Sweet Potato Biscuits
By ROBandSEAN
Used to enjoy these at most holiday gatherings when we lived in New Orleans
- 1-1/2 cups, packed, cooked sweet potato pulp, cooled (from 1 large sweet potato)
- 9 tablespoons melted butter, divided
- 1 large egg, lightly beaten
- 2 tablespoons half-and-half or milk
- 1/2 teaspoon vanilla extract
- 2 teaspoons sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 cups all-purpose baking mix
Paleo Loca's Pork Green Chile
By ROBandSEAN
Green chiles make this Paleo pork stew flavorful and add a little zip
- TOPPINGS:
- 10 fresh New Mexico or Anaheim green chiles
- 5 poblano chiles
- 2 jalapeño chiles
- 6 medium tomatillos, husked and rinsed well in warm water, then dried
- 1 large white onion, halved and peeled
- 6 tablespoons canola oil, divided
- 3 pounds pork shoulder, cut into 1/2-inch cubes
- 6 garlic cloves, gently smashed and peeled
- 1 tablespoon ground cumin
- 1 tablespoon coriander
- 1 tablespoon minced fresh oregano leaves
- 1 tablespoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 quarts low-sodium or homemade chicken stock
- 1 bunch fresh cilantro with stems
- 6 fresh epazote leaves*, optional
- 2/3 cup crumbled fresh goat cheese or queso fresco
- Very thinly sliced red radishes
- Toasted salted pumpkin seeds (pepitas)
- Chopped cilantro
- Warm corn tortillas
Roast Beef with Horseradish-Mustard Sauce
By ROBandSEAN
A dry rub of coriander, pepper, salt, and garlic encrusts the roast
- Roast beef:
- 2 tablespoons ground coriander seeds
- 1 tablespoon cracked black pepper
- 2 teaspoons kosher salt
- 5 garlic cloves, crushed
- 1 (3-pound) sirloin tip roast, trimmed
- Cooking spray
- Sauce:
- 3/4 cup prepared horseradish
- 1/2 cup stone-ground mustard
- 1/4 cup white vinegar
Peanut Butter and Fleur de Sel Brownies
By ROBandSEAN
Prepare an 8 inch square pan
- For Brownies:
- 10 tablespoons (1 1/4 sticks) butter
- 1 cup sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
- For Frosting:
- 6 Tablespoons (3/4 stick) softened butter
- 3/4 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon Maldon or Fleur de Sel.
Paleo MANGO CHICKEN WITH COCONUT CAULIFLOWER RICE
By ROBandSEAN
In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce
- For the chicken:
- 2 1/2 tsps Coconut oil divided
- 1 1/2 tsp Fresh ginger minced
- 1 tsp Garlic minced
- 1/2 tsp Habanero pepper minced
- 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
- 1/2 Tbsp Coconut aminos
- 1 tsp Tapioca flour
- 3 Tbsp Tapioca flour
- 8 oz Chicken breast patted dry and cut into one-inch cubes
- Salt + Pepper
- 2 Tbsp Coconut oil
- 1 whole mango chopped up
- 1 can of water chestnuts
- 4 oz of mixed mushrooms
- 1 chopped medium onion
- For the cauliflower rice:
- 3 Cups Cauliflower cut into bite-sized pieces
- 2 tsp Coconut oil
- 2 Tbsp Unsweetened coconut flakes
- For garnish:
- 1/2 a Large mango cut into cubes
- Roughly chopped cilantro
- Diced Green Onion
- Toasted sesame seeds
Lemon Curd Marbled Cheesecake
By ROBandSEAN
Lemon curd can be made 1 week ahead and chilled, covered
- For lemon curd:
- 1 teaspoon finely grated fresh lemon zest
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 3 large eggs
- 1/2 stick (1/4 cup) unsalted butter, cut into small pieces
- For crust:
- 1 1/3 cups finely ground graham cracker crumbs (5 oz)
- 1/3 cup sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- For filling:
- 3 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla
- Special equipment: a 9- to 91/2-inch (24-cm) springform pan
- Accompaniment: blueberries
- print a shopping list for this recipe
- Preparation
Mad Monk
By ROBandSEAN
The Mad Monk is certainly one of the more interesting hot cocktails and it's not going to be for everyone
- 1 ounce Frangelico hazelnut liqueur
- 1 ounce peppermint schnapps
- Hot chocolate
- Hot coffee
- Whipped cream for garnish (optional)
PUMPKIN BREAD WITH EGGNOG GLAZE
By ROBandSEAN
Pumpkin bread with eggnog glaze combines two of my favorite holiday flavors into an interesting and delicious treat
- Eggnog Glaze:
- 3 cups granulated sugar
- 1 cup coconut oil
- 4 large eggs, room temperature
- 3 1/3 cup all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 2/3 cup water
- 1- 15 ounce can pumpkin puree
- 2 cups confectioners sugar
- 1/4 cup eggnog
- 1/4 teaspoon vanilla extract
- pinch of ground cinnamon
- 1/4 teaspoons freshly grated nutmeg