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Recipes
Roast Pork Loin and Potatoes
By angelahon
Roast Pork Loin and Potatoes
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, minced
- 1 tablespoon butter, melted
- 1 tablespoon minced fresh sage
- 2 teaspoons minced fresh rosemary
- 1 4-pound center-cut bone-in pork loin (rib) roast
- 4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces
Spaghetti Squash Shrimp Scampi
By angelahon
Spaghetti Squash Shrimp Scampi
- 2 (3- to 3 1/2-pound) spaghetti squashes
- 8 tablespoons butter, divided
- 1 1/2 pounds peeled and deveined large fresh shrimp
- 2 large shallots, minced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy whipping cream
- 2 tablespoons capers
- 1 teaspoon Creole seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 cup chopped fresh parsley
Squash and Zucchini Ribbon Salad with Tomatoes, Peas, Corn, and Goat
By angelahon
Squash and Zucchini Ribbon Salad with Tomatoes, Peas, Corn, and Goat Cheese
- Spiralized ribbons of yellow squash and green zucchini (use the large size blade) then place the ribbons
- at the center stage on a bed of mixed greens tossed in a light vinaigrette. Also add following ingredients
- to the salad ( feel free to add in as much or as little as you desire): sliced mini heirloom tomatoes of
- various colors, red and orange pepper strips, purple onion,
- peas and grilled corn; finished off with dots of creamy goat cheese and crunchy hazelnuts and a drizzle
- more vinaigrette dressing.
Stewed Okra and Tomatoes
By angelahon
Stewed Okra and Tomatoes
- 4 slices bacon
- 1 onion, chopped
- 3 cups sliced okra
- 1 (14.5-ounce) can diced tomatoes
- Kosher salt and freshly ground black pepper
Bacon-Corn Chowder with Shrimp
By angelahon
Bacon-Corn Chowder with Shrimp
- 6 slices center-cut bacon, chopped
- 1 cup prechopped onion
- 1/2 cup prechopped celery
- 1 teaspoon chopped fresh thyme
- 1 garlic clove, minced
- 4 cups fresh or frozen corn kernels, thawed
- 1.5 cups fat-free, lower-sodium chicken broth
- 3/4 pound peeled and deveined medium shrimp
- 3/4 cup half-and-half
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Chunky Butternut Squash, White Bean and Tomato Soup
By angelahon
Chunky Butternut Squash, White Bean and Tomato Soup
- 2 large garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
- 2 cups water
- 1 3/4 cups chicken stock, or low-sodium chicken broth
- 1 (16- to 19-ounce) can white beans, preferably cannellini, rinsed and drained
- 2 tomatoes from a can, coarsely chopped
- 1 teaspoon finely chopped fresh sage
- 1/4 cup green (hulled) pumpkin seeds (pepitas), optional [use roasted, salted ones to save time]
- Salt
- 1/2 cup grated Parmigiano-Reggiano, plus additional for serving
- Freshly ground black pepper
Bacon-Cheddar Cauliflower Chowder
By angelahon
Bacon-Cheddar Cauliflower Chowder
- 8 slices center-cut bacon, chopped and divided
- 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
- 2 green onions, chopped (optional)
Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg
By angelahon
Farro Risotto with Sausage, Mushroom, Peas, and a Poached Egg
- 2 tablespoons butter
- 3 links sausage, casings removed
- 1 onion, diced
- 1 cup thinly sliced mushrooms
- 2 cloves garlic, minced
- 1 cup farro
- 1/3 cup white wine
- 1 bay leaf
- Salt and pepper, to taste
- 3 cups warm chicken or vegetable broth, or as needed
- 1/2 cup peas
- 1/2 cup grated Parmesan cheese, plus more to serve
- 1 tablespoon fresh chopped parsley, to garnish
- Small basil leaves, to garnish
- 4 poached eggs, to serve
"Farrotto" with Butternut, Gruyère, and Hazelnuts
By angelahon
"Farrotto" with Butternut, Gruyère, and Hazelnuts
- 1 tablespoon olive oil
- 1 1/2 cups thinly sliced leek (about 1 large)
- 1 cup uncooked farro
- 1 garlic clove, minced
- 1/2 cup white wine
- 4 cups water, divided
- 4 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon chopped fresh sage
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces Gruyere cheese, grated (about 1/2 cup packed)
- 1/2 cup chopped hazelnuts, toasted
CRAWFISH CORNBREAD
By angelahon
CRAWFISH CORNBREAD
- 6 EGGS
- 2 MED CHOPPED ONIONS
- 2 BOXES JIFFY CORNBREAD MIX
- 2 15 OZ CANS CREAM STYLE CORN
- 2 POUNDS CRAWFISH TAILS *
- 1/2 CUP SEEDED AND CHOPPED JALAPENO PEPPERS
- 16 OZ GRATED CHEDDAR CHEESE
- 2/3 CUP OIL