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Recipes
Quick Chicken Chili
By angelahon
Quick Chicken Chili
- 2 Tbs. vegetable oil
- 1 large onion, cut into medium dice
- 2 Tbs. ground cumin
- 2 tsp. dried oregano
- 3 medium cloves garlic, minced
- 3-1/2 - to 4-lb. store-bought rotisserie chicken, meat removed and chopped
- 1 jar or can (about 4 oz.) diced mild green chiles, drained
- 1 quart lower-salt chicken broth
- Two 15.5-oz. cans white beans, drained
- 1 cup frozen corn
Seafood Arrabbiata
By angelahon
Seafood Arrabbiata
- 8 ounces uncooked linguine $
- 2 tablespoons extra-virgin olive oil, divided $
- 6 ounces bay scallops
- 6 ounces peeled and deveined medium shrimp $
- 1/2 cup chopped onion $
- 1/4 to 1/2 teaspoon crushed red pepper
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can petite-cut diced tomatoes, drained $
- 1/2 cup clam juice
- 12 littleneck clams
- 12 mussels, scrubbed and debearded
- 2 tablespoons chopped fresh parsley
- 1 tablespoon thinly sliced fresh basil
Orzo with Artichoke Pesto and Grilled Corn
By angelahon
Orzo with Artichoke Pesto and Grilled Corn
- Pesto:
- Kosher salt
- 1 pound orzo pasta
- 2 ears corn, shucked and silks removed
- 1 tablespoon extra-virgin olive oil
- 12 ounces frozen artichoke hearts, thawed (about 3 cups)
- 3/4 cup extra-virgin olive oil
- 1/2 cup walnut halves, toasted (see Cook's Note)
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh lemon juice
- 1 clove garlic, smashed
- Zest of 1 large lemon
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cherry tomatoes, halved (about 28)
- 1 1/2 cups grated Parmesan
- Freshly ground black pepper
Roast Salmon with Whole-Grain-Mustard Crust
By angelahon
1.Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil
- 1/4 cup whole-grain mustard
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons minced chives
- Four 8-ounce skin-on wild salmon fillets
- Salt and freshly ground pepper
Seafood Gumbo
By angelahon
Seafood Gumbo
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 3 tablespoons minced garlic
- 3 cups chopped okra
- 1 1/2 cups beer, such as Abita Amber
- 6 cups seafood stock
- 2 tablespoons file powder
- 2 bay leaves
- 2 teaspoons Cajun seasoning
- 1 (8-ounce) container crab claw meat, picked free of shells
- 3 teaspoons Worcestershire sauce
- 2 tablespoons kosher salt
- 1 1/2 teaspoons cayenne pepper
- 1 pound medium fresh shrimp, peeled and deveined
- 1 pound red snapper fillets, chopped
- 2 (8-ounce) containers shucked oysters
- 1 (8-ounce) container jumbo lump crabmeat, picked free of shells
- 1/4 cup chopped fresh parsley
- Hot cooked rice
- Garnish: chopped green onion
Slow Cooker Quinoa and Black Bean Stuffed Peppers
By angelahon
Slow Cooker Quinoa and Black Bean Stuffed Peppers
- 1/2 cup uncooked quinoa (make sure you rinse it)
- 2 cups salsa
- 3/4 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1 (14 oz) can black beans, rinsed and drained
- 4 bell peppers (I used green, but you can use whatever kind you like)
- Grated cheddar, for garnish, if desired
Slow Cooker Chicken Curry
By angelahon
Slow Cooker Chicken Curry
- 1 pound boneless, skinless chicken breasts
- 1 medium onion - thinly sliced
- 15 oz can chickpeas - drained and rinsed
- 2 medium sweet potatoes - peeled and diced
- 1/2 cup coconut milk - light
- 1/2 cup chicken stock - low sodium
- 15 oz can tomato sauce
- 2 tablespoons curry powder - salt-free
- 1 teaspoon salt
- 1/2 teaspoon cayenne powder - optional
- 1 cup green peas - frozen
- 2 tablespoons lemon juice
- parsley- optional garnish
Classic Chicken Salad
By angelahon
Classic Chicken Salad
- 1 cup diced chicken
- 1 heaping tablespoon minced red onion
- 1 heaping tablespoon minced celery
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons mayonnaise
- 1/2 teaspoon Dijon mustard
- Dash of hot sauce
- Coarse salt and ground pepper, to taste
Cheesy Taco Soup
By angelahon
Cheesy Taco Soup
- 1 lb lean ground beef
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2-1/2 cups milk, divided
- salt & pepper
- 1 cup freshly shredded cheddar cheese, plus more for topping
- 1 package taco seasoning
- 10oz can Rotel, undrained
- 15oz can black beans, drained & rinsed
- Crushed tortilla chips
Southwestern Style Stuffed Spaghetti Squash
By angelahon
Southwestern Style Stuffed Spaghetti Squash
- 1 medium sized spaghetti squash
- 2 cans or 2 cups cooked black beans
- 1 can whole kernel sweet corn, drained
- 1 large red or green bell pepper, diced
- 1 can fire roasted tomatoes
- OR 4 Roma tomatoes, chopped
- 1 cup shredded Jack cheese (Queso Oxaca is a good, low fat sub)
- 1 small yellow onion, diced
- 1 teaspoon salt
- 1/2 cup green onion, chopped
- 1 large handful fresh parsley, chopped plus more for garnish
- 1 jalapeño, diced