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Recipes
Shrimp In Thai Coconut Sauce
By angelahon
Shrimp In Thai Coconut Sauce
- 1 pound jumbo shrimp, shell and tail on
- 4 tablespoons vegetable oil, divided
- 2 gloves garlic, minced or pressed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red chili flakes
- 1/2 onion, peeled and sliced
- 1/2 red bell pepper, seeded and sliced
- 1/2 orange bell pepper, seeded and sliced
- 1/2 yellow bell pepper, seeded and sliced
- 1 cup coconut milk
- 6 tablespoons fish sauce
- 2 tablespoons peanut butter
- 2 tablespoons lime juice (about 1/2 large lime, juiced)
- 1 tablespoon brown sugar
- 2 teaspoons ground ginger
- 2 tablespoons basil leaves, chopped
- 2 tablespoons cilantro, chopped
- 1 green onion, chopped
- Red jalapeno pepper, thinly sliced (optional)
Southwestern Chicken and White Bean Soup
By angelahon
Previous 6 of 10 Next Southwestern Chicken and White Bean Soup
- 2 cups shredded cooked chicken breast $
- 1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
- Cooking spray
- 2 (14-ounce) cans fat-free, less-sodium chicken broth $
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 cup green salsa
- Light sour cream (optional) $
- Chopped fresh parsley
Bacon-Cheddar Cauliflower Chowder
By angelahon
Bacon-Cheddar Cauliflower Chowder
- 8 slices center-cut bacon, chopped (half used for garnish)
- 1/2 small onion, chopped OR 1 teaspoon onion powder
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- salt & pepper
- 4 cups shredded or grated cauliflower (1/2 large head)
- 2 Tablespoons water
- 2 Tablespoons gluten-free or all-purpose flour
- 2 cups chicken broth, divided
- 2 cups 2% milk
- 3-4 dashes hot sauce (or more or less)
- 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
- 2 green onions, chopped (optional)
Mexican Corn Salad
By angelahon
Mexican Corn Salad
- 4 cups fresh (or canned) corn kernels; about 6 ears
- 2 avocados, diced
- 2 cloves garlic, minced
- 2 limes, zested and juiced
- 1 green bell pepper, seeds removed and finely chopped
- 1/2 red onion, finely diced
- 1/2 cup cotija cheese, crumbled
- 1/3 cup fresh parsley, roughly chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise
- 3/4 teaspoon chili powder, or to taste
- kosher salt, to taste
Charred Corn & Avocado Quinoa Salad
By angelahon
Charred Corn & Avocado Quinoa Salad
- For the dressing:
- 2 cups water
- 1 cup red quinoa
- Pinch of salt
- 2 ears grilled sweet corn, kernels removed from cob
- 2 roasted poblano peppers, diced
- 1/3 cup chopped cilantro
- 1/3 cup cotija cheese
- 2 avocados, chopped, pit and skin removed
- 1/4 cup olive oil
- Juice of 2 limes
- 2 cloves garlic, minced
- 1 tablespoon chopped cilantro
- 1/4 teaspoon ground cumin
- Salt and black pepper, to taste
Baked Huevos Rancheros
By angelahon
1.Preheat the oven to 400°
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1/2 small green bell pepper, finely diced
- 1 jalapeño, seeded and minced
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano, crumbled Salt and freshly ground pepper
- One 15-ounce can tomato sauce
- 1/4 cup water
- 3 cups tortilla chips
- 8 large eggs
- 3/4 cup shredded Monterey Jack
- Chopped cilantro, for garnish
SALISBURY STEAK
By angelahon
SALISBURY STEAK
- Patties:
- 1 lb. lean ground beef
- 1/3 cup bread crumbs
- 2 tsp. ketchup
- 1 tsp. mustard
- 1 tsp. worcestershire sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- Gravy:
- 2 packs brown gravy mix
- 2 cups hot water
- 1 tsp. ketchup
- 1/2 tsp. worcestershire sauce
Couscous Confetti Salad
By angelahon
Couscous Confetti Salad
- 1 1/2 cups dry whole-wheat couscous
- 2 cups boiling water
- 3 to 4 green onions, finely chopped, including tops
- 1 red bell pepper, seeded and finely diced
- 1 carrot, grated1 to
- 2 cup finely shredded red cabbage
- 1/2 cup finely chopped fresh parsley
- 1/2 cup golden raisins or chopped dried apricots
- Juice of 1 lemon
- 1/4 cup seasoned rice vinegar
- 1 tablespoon olive oil1teaspoon curry powder
- 1 1/2 teaspoons teaspoons salt
Mussels With Tomato & White Wine Sauce
By angelahon
Mussels With Tomato & White Wine Sauce
- 2 tablespoons butter
- 1 cup onion, finely chopped
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon fresh ground black pepper
- 1 tablespoon minced garlic
- 1 large tomatoes, chopped
- 1 cup white wine
- 2 tablespoons finely chopped fresh parsley leaves (or 1 teaspoon dried parsley)
- 2 lbs fresh mussels, well scrubbed and debearded
- crusty French bread
Corn Dip
By angelahon
Corn Dip
- 2 cans Fiesta Corn
- 1 1/4 c. shredded cheese
- 1 c. mayo
- 8 oz. sour cream
- 1 sm. can diced peppers (jalapenos or green chiles)
- 4 green onions