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Recipes
Rustic Peach Tart
By tlshinnick
Directions Heat oven to 425° F
- 1/3 cup all-purpose flour, plus more for the work surface
- 1/2 teaspoon ground ginger or a tablespoon of crystalized ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup plus 2 tablespoons sugar
- 8 peaches, sliced (peeled, if desired)
- 1 homemade or refrigerated piecrust (such as Pillsbury)
Raspberry Cream Cheese Torte
By tlshinnick
Bake pie shell in 10 inch torte pan (or nine inch pie pan)
- 1/2 cup whipping cream
- 8 ounces cream cheese
- 1/2 cup sugar
- 3 cups raspberries
- 2/3 cup water
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons lemon juice
- 1 9 inch pie crust
- 1 teaspoon vanilla
Cheese Grits
By tlshinnick
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, shredded
Chocolate Raspberry Molten Cake
By tlshinnick
No flour. Cook no longer than specified, regardless of whether it's cooked in individual ramekins are in a tart pa...
- 7 large eggs
- 18 oz. semi-sweet chocolate, chopped
- 9 oz. unsalted butter
- 1/2 cup fresh raspberries
Barbecue Shrimp and Grits
By tlshinnick
For the grits: Bring the cream and 2 cups water to a boil in a medium saucepan
- 2 cups heavy cream
- 1 stick (8 tablespoons) unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1 cup grits
- 1/4 pound bacon, diced
- 1/2 cup finely diced red onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 to 4 tablespoons whiskey, such as Southern Comfort
- Two 14-ounce bottles ketchup, such as Heinz
- 1/2 cup brown sugar
- Kosher salt and freshly ground white pepper
- 1 1/2 pounds large shrimp, peeled, tails removed and deveined
- Shredded extra-sharp Cheddar, for serving
- Diced scallions, for serving
Slow Cooker Rustic Italian Chicken
By tlshinnick
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 12 boneless skinless chicken thighs (about 2 lb)
- 2 large carrots, cut into 1/2-inch slices
- 1 medium red bell pepper, chopped (1 cup)
- 1 cup sliced fresh mushrooms (3 oz)
- 3 cloves garlic, finely chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can tomatoes paste
- 1/2 cup red wine (optional)
- 1 can (28 oz) diced,drained
- 3 1/2 cups uncooked penne pasta (about 12 oz)
- Shredded Parmesan cheese, if desired
- Chopped fresh Italian (flat-leaf) parsley, if desired
Roasted Corn and Lobster Dip
By tlshinnick
Combine corn and sweet pepper in a shallow baking pan
- 1 cup whole kernel corn, frozen
- 1/3 cup red and/or green sweet pepper -- chopped
- 4 ounces Monterey Jack cheese w/jalapeno peppers -- (1 cup)
- 1/3 cup mayonnaise
- 1/4 cup dairy sour cream
- 1 teaspoon lemon zest
- 8 ounces lobster (or imitation flake-style lobster)
Beef Shank Sauce Over Polenta
By tlshinnick
Preheat the oven to 325°
- 5 pounds trimmed beef shanks, cut 2 inches thick
- Kosher salt
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 onions, cut into 1/2-inch dice
- 4 celery ribs, cut into 1/2-inch dice
- 2 carrots, cut into 1/2-inch dice
- 2 cups dry red wine
- One 28-ounce can crushed tomatoes
- 2 cups low-sodium vegetable broth or water
- Cooked polenta or pasta, for serving
Black Bean and Cheese Enchiladas with Ranchero Sauce
By tlshinnick
David Bonom, Cooking Light OCTOBER 2011
- 2 dried ancho chiles, stemmed and seeded
- 2 cups water
- 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 5 garlic cloves, sliced
- 1/4 teaspoon kosher salt
- 2 cups organic vegetable broth
- 2 tablespoons chopped fresh oregano
- 2 tablespoons no-salt-added tomato paste
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- 1/8 teaspoon ground red pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican-blend cheese, divided
- 3 thinly sliced green onions, divided
- Cooking spray
- 12 (6-inch) corn tortillas
- 6 tablespoons light sour cream
Rigatoni Pie
By tlshinnick
Watch how to make this recipe
- 6 tablespoons extra-virgin olive oil
- 9 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- One 28-ounce can whole peeled tomatoes in juice
- One 15-ounce can whole peeled tomatoes in juice
- 1 cup loosely-packed fresh basil leaves
- Kosher salt and freshly ground pepper
- 1 pound rigatoni
- 1 pound part-skim mozzarella, grated
- 2/3 cup grated Parmesan cheese