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Recipes
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
By angelahon
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
- 1 tablespoon grated lemon rind
- 5 tablespoons fresh lemon juice, divided
- 1 tablespoon extravirgin olive oil $
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels (about 2 ears) $
- 1/4 cup thinly sliced basil leaves
- 1/4 cup chopped red bell pepper
- 2 tablespoons finely chopped red onion
- 1 pound lump crabmeat, shell pieces removed
- 8 (1/4-inch-thick) slices ripe beefsteak tomato
- 2 cups cherry tomatoes, halved
Beef Chili
By angelahon
Beef Chili
- 1 1/2 pounds beef round, cut into 1-inch chunks
- Kosher salt and pepper
- 6 teaspoons vegetable oil
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons unsweetened cocoa powder
- 1 to 2 teaspoons chipotle chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons fine corn meal
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans kidney beans, rinsed and drained
- Fresh salsa, homemade or store-bought, for serving
- Lime wedges and cooked brown rice, for serving
Chorizo & Green Chili Cauliflower Mac & Cheese
By angelahon
Chorizo & Green Chili Cauliflower Mac & Cheese
- 4 cups raw cauliflower florets
- 1/4 cup heavy whipping cream
- 2 Tbsp butter
- 2 Tbsp chopped canned green chilis (mild)
- 4 oz Mexican Chorizo (you'll cook and use 1/3 cup for this recipe)
- 1/2 cup shredded sharp cheddar cheese
- 1/8 tsp kosher salt
- 1 Tbsp chopped fresh parsley
Beef and Pinto Bean Chili
By angelahon
Beef and Pinto Bean Chili
- 4-1/2 Tbs. vegetable oil
- 2 lb. beef sirloin tips or lean chuck steak, trimmed of excess fat, and cut into 3/4-inch dice
- Kosher salt and freshly ground black pepper
- 2 cups chopped yellow onion
- 2 to 4 medium cloves garlic, chopped
- 1/2 oz. dried mushrooms, such as shiitake or porcini, rinsed and chopped (about 1/2 cup)
- 2 Tbs. chili powder
- 1 Tbs. ground cumin
- 1 Tbs. tomato paste
- 1 tsp. pure ancho chile powder
- 1/2 tsp. pure chipotle chile powder
- 1/4 tsp. ground cinnamon
- 1 bay leaf
- 3/4 cup beer, preferably lager
- 1 14-oz. can diced tomatoes with juice
- 1-1/2 cups beef broth (homemade or lower-salt store-bought)
- 7 cups cooked pinto beans (home-cooked or canned from four 15-oz. cans, rinsed and drained)
- 1 Tbs. red wine vinegar
- Read more: http://www.finecooking.com/recipes/beef-pinto-bean-chili-cornbread-crumbles.aspx#ixzz3K5gPpvYr
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Jambalaya
By angelahon
Cook the following on medium stirring for 15 minutes (sauté, don’t let get brown)
- 1/4 cup oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3 celery stalks chopped
- 1/2 green and 1/2 red bell pepper
- 1 pound sausage
- 1 pound chicken
- 1 pound shrimp
- 1 TB salt
- 1/2 TB crushed red pepper
- 1 TSP Tony’s
- 1 can stewed tomatoes
- 2 cups chicken broth (low sodium)
- 2 cups long grain white rice
- 1 pound shrimp
- 2 TB chopped, fresh parsley
- 2 TB chopped, fresh green onion
California Pizza Kitchen Chopped Salad
By angelahon
California Pizza Kitchen Chopped Salad
- Dressing
- 1 teaspoon garlic, minced
- 2 teaspoons shallots, minced
- 2 tablespoons Dijon mustard
- 1 1⁄2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 ⁄2 teaspoon ground black pepper
- 1 ⁄4 teaspoon kosher salt
- 1 ⁄4 cup red wine vinegar
- 1 1⁄3 cups olive oil, mild flavored
- 3 tablespoons parmesan cheese, grated
- Salad
- 1 ⁄2 head iceberg lettuce, chopped into 1/8 inch wide strips
- 1 ⁄2 head romaine lettuce, chopped into 1/8 inch wide strips
- 12 leaves basil, chopped into fine strips
- 3 cups mozzarella cheese, shredded
- 1 cup garbanzo beans
- 4 cups tomatoes, seeded and diced
- 3 cups turkey breast, diced
- 1 ⁄2 cup salami, cut into thin strips
- 2 tablespoons scallions, chopped
Salsa Verde Chicken and Rice Casserole
By angelahon
Salsa Verde Chicken and Rice Casserole
- 3 cups chicken broth
- 3/4 cup salsa verde (I used Herdez)
- 2 cups long grain white rice like jasmine or basmati (I used RiceSelect Texmati rice)
- 3 small or 2 large green onions, chopped
- 1 teaspoon extra virgin olive oil
- 2 chicken breasts (about 14oz,) cut into chunks
- 4 oz green chilies
- salt and pepper
- 3 cloves garlic, minced
- 5 teaspoons gluten-free or all-purpose flour (I used white rice flour)
- 2 cups milk, divided (I used skim)
- 8 oz shredded Monterey Jack cheese, divided
- 1/3 cup light (not fat free) sour cream
Sausage, Egg, and Vegetable Casserole
By angelahon
1.Preheat the oven to 350°F
- 1 pound sweet italian sausage, casing removed and meat cut into 1" pieces
- 1 1/2 teaspoons olive oil
- 1/2 small head escarole, chopped
- 2 medium zucchini, halved and thinly sliced
- 1 red bell pepper, chopped
- 1 small red onion, halved and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, divided
- 7 large eggs, at room temperature
- 1/2 cup 2% milk, at room temperature
- 1/4 cup grated Parmesan cheese
Shrimp Diablo
By angelahon
Shrimp Diablo
- 2 each (34g) assorted dried chilies (guajillo, ancho, new mexico, etc.)
- 2 each (14g) chile de arbol
- 1 1/2 lb (681g) shrimp, peeled and deveined
- 2 each (6g) garlic cloves, minced
- 1 tbsp (15.25g) lime juice, freshly squeezed
- 1 tsp (2g) cumin seed, ground
- 1 7-oz can (210g) chipotles in adobo (Buy Now)
- 2 tbsp (28g) light oil (coconut oil, ghee, olive ... or even bacon fat!)
- salt and fresh cracked pepper, to taste
Corn and Crab Cakes
By angelahon
Corn and Crab Cakes
- Cakes:
- 1/2 cup fresh yellow corn kernels 1/4 cup chopped red bell pepper 3 tablespoons chopped green onions 3 tablespoons canola mayonnaise $
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- 1 teaspoon Dijon mustard 3/4 teaspoon Old Bay seasoning 8 ounces crab claw meat, shell pieces removed 1 large egg, lightly beaten $
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- cups panko (Japanese breadcrumbs), divided Cooking spray 1 1/2 tablespoons butter, divided Sauce:
- 2 tablespoons chopped fresh parsley 1 tablespoon chopped green onions 3 tablespoons canola mayonnaise $
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- 2 teaspoons fresh lemon juice $
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- Dash of kosher salt
- 1 drop hot pepper sauce $