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Recipes
Chipotle Black Bean Burgers
By angelahon
Chipotle Black Bean Burgers
- 1-15oz can black beans, drained & rinsed
- 1/4 small red onion, roughly chopped
- 1 canned chipotle pepper in adobo sauce, plus 2-3 teaspoons adobo sauce
- 2 garlic cloves
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 3/4 cup corn kernels (canned, fresh, or thawed)
- 1/4 cup bottled chunky salsa, plus more for topping the burgers
- 3/4 cup panko bread crumbs
- 1 egg white
- 1 avocado
- garlic powder
- salt & pepper
Spinach and Artichoke Dip
By angelahon
Melt butter in a large pot Chop onion and saute until tender Add heavy cream, cream cheese, and sour cream and me
- 4 packages frozen chopped spinach (don't get leaf spinach, make sure it's chopped) - let thaw or microwave then drain in colander
- 1 block cream cheese (8oz)
- 1 medium white onion
- 1 stick butter (unsalted is better since the cheese is salty)
- 1 can artichokes (drained)
- 1/2 pint heavy cream
- 1 small container sour cream
- 1 8 oz bag monterrey jack cheese (or 1 block and grate it in the food processor)
- 1 8 oz bag mozzarella cheese (or 1 block and grate it in the food processor)
- 4 shots Worstechire sauce
Skinny Cheesy Chicken and Broccoli-Rice Casserole
By angelahon
Skinny Cheesy Chicken and Broccoli-Rice Casserole
- 2 cups long grain brown rice
- 4 cups chicken broth
- 4 cups broccoli florets (about 1 head)
- 2 green onions, chopped
- 1 teaspoon extra virgin olive oil
- 1 lb chicken breasts, chopped into bite-sized pieces
- salt, pepper, garlic powder
- 5 teaspoons gluten-free or all-purpose flour
- 2 cups milk, divided (I used skim)
- 1/3 cup light sour cream
- 8 oz shredded cheddar cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Quinoa with Asian Flavors
By angelahon
Quinoa with Asian Flavors
- 1 tablespoon extra-virgin olive oil
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger root
- 1 clove garlic, minced
- 2 green onions, chopped
Bacon Burger Stuffed Bellas
By angelahon
Bacon Burger Stuffed Bellas
- lb ground beef
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 to 3 cloves garlic, peeled and minced
- 1/4 cup tomato puree or sauce, check ingredients (make sure there is no sugar)
- 2 1/2 tbsp mayonnaise, homemade is best, homemade mayo recipe here
- 2 tbsp flax meal, where to buy flax meal
- 4 large portabello mushrooms, stemmed
- 4 strips bacon, cooked and chopped *optional
- 1/3 cup grated cheese *optional
- 1 small tomato, chopped *optional
- 2 tbsp chopped dill pickle *optional (make sure it’s a gluten free brand)
Oyster Dressing
By angelahon
Carlo’s Oyster Dressing
- 2 Large Onions
- 2 Heads of Garlic
- 4 Ribs of Celery
- 1 Bunch of Parsley
- 1 Large Green Pepper
- 4 Bunches of Green Onions
- 1 Large Box of Seasoned Bread Crumbs
- 4 Dozen Oysters w/Water
- 1 Container of Grated Romano Cheese
Charred Chili Relleno with Green Rice
By angelahon
Charred Chili Relleno with Green Rice
- 4 cups chicken or vegetable stock, divided
- 1 bay leaf
- 2 cups white rice
- 4 large poblano peppers
- 6 ears corn on the cob or 3 cups frozen corn kernels
- 3 tablespoons corn, peanut or vegetable oil, divided
- 1 red onion, chopped
- 1 jalapeno, seeded and chopped
- 4 cloves garlic, chopped
- 1 (15-ounce) can fire roasted diced tomatoes, drained well
- 1 1/2 teaspoons ground cumin, 1/2 palm full
- 1/2 teaspoon dried oregano, eyeball it in your palm
- Salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves
- 1/2 pound spinach leaves, deveined and coarsely chopped
- 4 scallions, coarsely chopped
- 2 limes, zested, juiced
- 1 cup shredded Chihuahua cheese, Asadero or Monterey Jack
Jambalaya Pasta
By angelahon
California Pizza Kitchen's Jambalaya Pasta
- Jambalaya sauce:
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 2 boneless, skinless chicken breast halves (about 5 ounces each)
- 1 pound dry linguine (or 2 pounds fresh)
- 1 tablespoon chopped fresh Italian parsley for garnish
- 2 tablespoons unsalted butter
- 1/2 pound andouille sausage, cut into 3/8-inch thick slices
- 1 medium onion, cut into 1/4-inch dice
- 1 medium green bell pepper, cut into 1/4-inch dice
- 1 cup diced celery (cut into 1/4-inch dice)
- 1 tablespoon freshly minced garlic
- 2 1/2 cups chicken stock (preferably homemade)
- 1 cup canned crushed tomatoes
- 3 ounces canned tomato paste (1/2 of a small can)
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground white pepper
- 1 bay leaf
- Caribbean peppers and onions:
- 1/4 cup bottled sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 medium red bell pepper, cut into 1-inch squares
- 1 medium yellow bell pepper, cut into 1-inch squares
- 1 small red onion, cut into 1-inch squares
French Lentil and Vegetable Soup with Bacon
By angelahon
French Lentil and Vegetable Soup with Bacon
- 3 slices bacon, finely chopped
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 14.5 oz can diced tomatoes
- 6 cups chicken broth, best quality such as Swanson
- 1 cup French lentils (lentilles du Puy), or common brown or green lentils
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- A few tablespoons chopped fresh parsley, for garnish (optional)
CREAMY, CHEESY PARSLEY CAULIFLOWER
By angelahon
CREAMY, CHEESY PARSLEY CAULIFLOWER
- 2 lbs cauliflower florets, cooked (0.9 kg)
- 1/2 cup flat-leaf parsley (125 mL)
- 8 oz regular cream cheese (250 g)
- 1/4 cup sour cream (60 mL)
- 3/4 tsp salt (3 mL)
- 1/4 tsp white pepper (1 mL)
- 2 cups grated cheese, (500 mL)
- such as Gouda, OR Cheddar, divided
- 1/4 cup flat-leaf parsley, for garnish (60 mL)
- Paprika sprinkle for garnish