SharonE's profile page
Recipes
Side: Cauliflower Mash
By SharonE
From Chrissy Tiegen
- tablespoons Roasted Garlic Oil:
- Kosher salt 1 large head cauliflower, broken into florets
- 1 cup ricotta cheese
- 4 tablespoons (½ stick) butter
- 3 tablespoons Roasted Garlic , plus more for garnish
- 2¼ cups olive oil
- 30 large or 40 medium cloves garlic, peeled
- Freshly ground pepper and salt to taste
Fish: Fish Taco Sauce
By SharonE
My favorite sauce for fish tacos
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1/2 jalapeno, minced
- 1 tsp. minced capers
- 1/2 tsp. dried oregano
- 1/4 tsp. ground cumin
- 1/4 tsp. cayenne
Cocktail: Moscow Mule
By SharonE
In a copper mug or cocktail glass, pour vodka over ice
- 1 1/2 oz vodka
- 3 oz ginger beer
- 1 tsp sugar syrup
- 1 tbsp. lime juice
- 1 sprig mint
- 1 slice lime
Dessert Pie: Pumpkin Pie with Brown Sugar-Pecan Topping
By SharonE
I'm not a big fan of traditional pumpkin pie but I actually love this version
- Topping:
- 1/4 cup pecan pieces
- 1/8 cup packed golden brown sugar
- 1/4 tsp. ground cinnamon
- pinch of fine sea salt
- Crust:
- 3 tablespoons packed dark-brown sugar
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon coarse salt
- 1 stick cold unsalted butter, cut into small pieces
- 1 large egg yolk, lightly beaten
- 2 tablespoons ice water
- Filling:
- 3/4 cup packed golden brown sugar
- 2 large eggs
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 1/2 cup canned pure pumpkin
- 1 cup heavy whipping cream
Dessert Cookies: Almond Flour Chocolate Chip Cookies
By SharonE
Actually a really good cookie despite there is no refined flour in it!
- 1/2 cup butter, softened
- 1/4 cup coconut oil (don't melt)
- 3/4 cup brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups blanched almond flour
- 1 1/4 cups chocolate chips of choice
- 2/3 cup toasted walnuts (optional)
Salad Dressing: Lemon Vinaigrette
By SharonE
My favorite vinaigrette. The slight lemon tang makes it refreshing
- 2 tbsp. balsamic vinegar
- 1 tbsp. lemon juice
- 1 garlic clove, minced
- 1 small shallot, minced (1 tsp.)
- 1/4 cup olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
Seafood: Crispy Salmon with Parsley Pesto
By SharonE
From Dining In by Alison Roman
- Green Romesco:
- 4 large radishes, preferably watermelon, thinly sliced
- 1 small shallot, thinly sliced into rings
- 1 tablespoon white wine vinegar or fresh lemon juice
- ½ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 4 (4- to 6-ounce) skin-on salmon fillets
- Flaky sea salt
- 1 lemon, quartered
- 1/4 cup fresh parsley, lender leaves
- 1/8 cup skin-on almonds or walnuts, toasted
- 1 cup parsley, tender stems and leaves
- 3 oz. cup olive oil
- 1 garlice clove
- 1/2 jalapeno pepper, without seeds
- 1 1/2 tsp. red wine vinegar
- 1/4 tsp. smoked paprika
- kosher salt and freshly ground pepper
Breakfast: Gingerbread Spice Dutch Baby Pancakes
By SharonE
Smitten Kitchen
- 2 large eggs
- 1 tablespoon dark brown sugar
- 1 teaspoon unsulfured molasses
- ⅓ cup (40 grams) all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch of ground cloves
- ⅛ teaspoon ground or freshly grated nutmeg
- ⅛ teaspoon table salt
- ⅓ cup (80 ml) whole milk
- 2 tablespoons (30 grams) unsalted butter
- Confectioners’ sugar, maple syrup, or heavy cream, to serve
Vegetables: Blistered Green Beans
By SharonE
Dining In by Alison Roman
- ¼ cup hazelnuts, coarsely chopped
- 2 tablespoons white distilled vinegar
- ½ red or green jalapeño pepper or habanero chile, seeds removed, finely chopped
- 1 garlic clove, finely grated
- Kosher salt
- Pinch of sugar
- ½ cup labne, full-fat Greek yogurt, or sour cream
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice or white wine vinegar
- 1 pound green beans or Romano beans, ends trimmed if you like
- 1 tablespoon vegetable oil Freshly ground black pepper
Salad Dressing: Rice Vinegar Vinaigrette
By SharonE
Whisk vinegars, mustad and shallots
- 1/4 cup seasoned rice vinegar
- 1/4 cup unseasoned rice vinegar
- 1 tsp. Dijon mustard
- 1 tbsp. minced shallots
- 1 tbsp. olive oil
- salt & pepper