Angelahon's profile page
Recipes
The Best Crockpot Beef Stew
By angelahon
The Best Crockpot Beef Stew
- 2 pounds beef stew meat, (cut into bite-sized pieces)
- 1 tsp Salt
- 1 tsp pepper
- 1 medium onion, finely chopped
- 2 celery ribs, sliced
- 2-3 cloves of garlic, minced
- 6oz can tomato paste
- 32 oz beef broth
- 2 Tablespoons Worcestershire sauce
- 2 cups baby carrots carrots
- 4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cups frozen peas
- 1 cup frozen corn
- 1/4 cup flour
- 1/4 cup water
Three-Tomato Soup
By angelahon
Three-Tomato Soup
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1/4 cup chopped celery
- 1 leek, white and light green parts only, chopped
- 3 cups reduced-sodium chicken broth
- 1/2 cup chopped sun-dried tomatoes
- 3 (14-ounce) cans diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 2 sprigs fresh thyme
- 1 cup 2 percent reduced-fat milk
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper
Shrimp Bisque
By angelahon
Shrimp Bisque
- 16 each (454g) large shrimp, peeled and deveined (save the shells)
- 1/4 cup (56g) fresh whole butter (half a stick), divided
- 1 each (0g) bay leaf
- 2 tbsp (30.5g) lemon juice, freshly squeezed
- 2 1/2 cups (592.5g) water
- 1 small (70g) onion, peeled and diced
- 4 each (12g) garlic cloves, minced
- 1/2 cup (104g) brandy
- 1 medium (91g) tomato, diced
- 1 small (74g) red bell pepper, seeded and diced
- 2 tsp (2g) fresh thyme, chopped
- 2 cups (476g) cream, heavy whipping
- salt and fresh cracked pepper, to taste
Pork Carnitas
By angelahon
Pork Carnitas
- 1 (3-pound) boneless pork shoulder (Boston butt), trimmed
- 10 garlic cloves, sliced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup orange juice $
- 2 tablespoons fresh lime juice
- 2 chipotle chiles canned in adobo sauce, drained and chopped
- 20 (6-inch) flour or corn tortillas, warmed
- 2/3 cup chopped onion $
- 2/3 cup bottled salsa $
- 2/3 cup chopped fresh parsley
- 10 lime wedges
Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"
By angelahon
Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"
- BACON CONFIT:
- 2-pound piece thick-slab bacon, rind removed, cut into lardons
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground dried thyme
- 4 ounces bacon fat, cut into pieces
- Aged sherry vinegar
- Finely chopped fresh flat-leaf parsley, for garnish
- ROASTED TOMATOES:
- 3 tablespoons olive oil
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups cherry tomatoes
- Pinch sugar
- CHEESE GRITS:
- 2 cups milk
- Kosher salt and freshly ground black pepper
- 2 cups stone-ground yellow grits
- 1 1/2 cups grated aged white Cheddar
- 1/2 cup freshly grated Pecorino-Romano
- Hot water to thin grits, if necessary
- SAUTEED BABY MUSTARD GREENS:
- 2 tablespoons unsalted butter
- Pinch red pepper flakes
- 1 clove garlic, thinly sliced
- 1 pound baby mustard greens, washed
- Kosher salt and freshly ground black pepper
- SHRIMP:
- 2 tablespoons olive oil
- 16 colossal shrimp (15 and under) shelled and deveined, tail on
- Kosher salt and freshly ground black pepper
Caramel Pork
By angelahon
Caramel Pork
- 1 cup water
- 3/4 cup uncooked sushi or short-grain rice
- 1/2 teaspoon kosher salt, divided $
- 1/2 cup frozen green peas, thawed $
- 1 tablespoon rice vinegar
- Cooking spray $
- 1 pound pork tenderloin, cut into 1-inch pieces $
- 1/2 cup chopped Vidalia or other sweet onion
- 3 garlic cloves, minced
- 1/2 cup fat-free, lower-sodium chicken broth $
- 3 tablespoons dark brown sugar $
- 1 tablespoon lower-sodium soy sauce
- 1 teaspoon bottled ground fresh ginger $
- 1/2 teaspoon crushed red pepper
- 2 canned anchovy fillets, rinsed and minced
- 8 lime wedges
Slow Cooker Shredded Beef Tacos
By angelahon
Slow Cooker Shredded Beef Tacos
- 2-3 lbs beef rump roast
- 1 15 oz can diced tomatoes
- 3 cloves garlic
- 1 onion, halved
- 3 tbsp lime juice
- 3 tbsp cilantro
- 1 tbsp crushed red pepper flakes
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- salt and pepper
- corn tortillas, for serving
- lime wedges, for garnish
- fresh cilantro, for garnish
Tyler's Texas Chili
By angelahon
Tyler's Texas Chili
- 3 dried ancho peppers, stemmed and seeded
- 2 tablespoons dried oregano
- 2 tablespoons sweet paprika
- 2 tablespoons whole coriander
- 1 tablespoon cumin seed
- 1 tablespoon chili powder
- 3 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 3 pounds beef chuck, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, chopped
- 1 canned chipotle chile, chopped
- 1/2 jalapeno pepper, chopped
- 2 (28-ounce) cans whole tomatoes, hand crushed
- 1 cinnamon stick
- 1 teaspoon sugar
- 2 tablespoons masa harina
- 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
- Grated queso fresco, for garnish
- Cilantro leaves, for garnish
- Lime wedges, for garnish
GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
By angelahon
GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Beef and Black Bean Enchiladas
By angelahon
Beef and Black Bean Enchiladas
- Sauce:
- 2 dried ancho chiles, stemmed 3 cups fat-free, lower-sodium chicken broth $
- Click to see savings
- 1 (6-inch) corn tortilla, torn into small pieces $
- Click to see savings
- cup fresh cilantro leaves 2 teaspoons minced fresh garlic 2 green onions, coarsely chopped Enchiladas:
- 8 ounces ground sirloin 2 teaspoons olive oil $
- Click to see savings
- 2 cups chopped onion $
- Click to see savings
- 4 teaspoons minced fresh garlic 1 teaspoon dried Mexican oregano 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt 1 tablespoon no-salt-added tomato paste 2/3 cup rinsed and drained organic black beans 1/2 cup fat-free, lower-sodium chicken broth $
- Click to see savings
- 1 tablespoon fresh lime juice $
- Click to see savings
- 4 cups water 12 (6-inch) corn tortillas, at room temperature $
- Click to see savings
- Cooking spray 2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed) $
- Click to see savings
- 2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed) 3 green onions, thinly sliced and divided 6 tablespoons Mexican crema