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Recipes
Beef Tagine with Butternut Squash
By angelahon
Beef Tagine with Butternut Squash
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh parsley
Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette
By angelahon
Southwestern Quinoa Salad with Cilantro-Lime Vinaigrette
- 1 cup uncooked quinoa
- 2 cups canned black beans, rinsed and drained
- 2 cups fresh corn kernels (from 3 ears)
- 1 large red bell pepper, finely chopped
- 1 jalapeno pepper, seeded and minced
- 6 tablespoons fresh lime juice
- 2 teaspoons ground cumin1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 TB honey
- 1/2 cup olive oil
- 1/3 cup finely chopped parsley, divided
- 1/2 cup purple cabbage
- 1/2 cup shredded carrots
Crawfish Bisque
By angelahon
Crawfish Bisque
- 1 cup vegetable oil
- 1 cup flour
- 1 1/2 cups onions, diced
- 1/2 cup bell peppers, diced
- 1 cup celery, diced
- 2 tbsp garlic, minced
- 1/4 cup tomato sauce
- 3 qt crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1 lb Louisiana crawfish tails
- 1 cup green onions, sliced
- 1/2 cup fresh parsley, chopped
- salt and black pepper to taste
- your favorite hot sauce
- steamed white rice
Crab Meat on Crostini
By angelahon
Sautee shallot in olive oil, white wine, and lemon juice until tender
- 1 tub Crab Meat
- 2 cloves garlic
- 1 large shallot
- 1/2 cup white wine
- Juice of 1/2 a lemon
- 1/4 cup Extra Virgin Olive Oil
- 4 TB fresh parsley
Grilled Shrimp Skewers with Tomato, Garlic & Herbs
By angelahon
Grilled Shrimp Skewers with Tomato, Garlic & Herbs
- 2-1/2 tablespoons tomato paste
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 large shallot, roughly chopped
- 4 large cloves garlic, roughly chopped
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/4 teaspoon red pepper flakes
- 1-1/2 teaspoons sugar
- 1 teaspoon salt
- 2 pounds jumbo shrimp (21-25 per pound), peeled and de-veined (leave tails on if desired)
Roasted Veggies with Farro and Grilled Shrimp
By angelahon
Roasted Veggies with Farro and Grilled Shrimp
- For the Roasted Veggies & Farro
- 2 cups yellow squash – cut into small pieces
- 2 cups zucchini – cut into small pieces
- 2 cups sliced carrots
- 3 tbsp extra olive oil, divided
- 2 tbsp fresh lemon juice
- 2 tbsp fresh italian parsley (chopped)
- 2 tsp kosher or sea salt
- 1 tsp ground black pepper
- 1 cup farro – cooked according to directions
- For the grilled shrimp
- 2 lbs shrimp – shelled and divined
- 2 tbsp Emeril’s Essence (recipe below)
- 2 tbsp olive oil
Orzo Salad With Shrimp and Feta
By angelahon
Orzo Salad With Shrimp and Feta
- Kosher salt
- 8 ounces orzo pasta (about 2 cups)
- 1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- Freshly ground pepper
- Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice
- 4 scallions, thinly sliced
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh dill
- 1 cup diced English cucumber
- 4 ounces crumbled feta cheese
- 3 tablespoons halved kalamata olives
Quinoa Cajun Jambalaya
By angelahon
Quinoa Cajun Jambalaya
- 2 tablespoons olive oil, divided
- 1/2 medium onion, chopped
- 3 celery stalk with leaves, chopped
- 1 large green pepper, chopped
- 2 garlic cloves, minced
- 1/2 pound chicken breast cut into bite-sized pieces
- 1/4 pound shrimp, peeled and deveined
- 1 teaspoon salt, divided
- 1 teaspoon cayenne pepper divided
- 2 teaspoons paprika, divided
- 3 andoille sausage link
- 1 14 ounce can petite diced tomatoes with garlic and onion
- 3/4 cup rinsed quinoa
- 1 1/2 cups chicken stock, plus more if needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
Lighter Red Beans & Rice (Crock Pot Recipe)
By angelahon
Lighter Red Beans & Rice (Crock Pot Recipe)
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 14 oz andouille sausage, sliced
- 3 tablespoons Creole seasoning (I made 1/2 of this recipe and still had some leftover)
- 1 lb dried red kidney beans
- 7 cups water
- white rice
Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
By angelahon
Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
- For the Salad
- 2 ears fresh corn
- 1 cup chopped red onion
- 1 (14.5 oz) can black beans
- 1 red bell pepper, diced (about 1 cup)
- 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired)
- 1 avocado
- For the Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice, from 1-2 limes
- 2 tablespoons honey
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 large garlic clove, roughly chopped
- 1/4 teaspoon dried oregano
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 chipotle peppers in adobo sauce (from a can)