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Recipes
Gruyère-Bacon Dip
By angelahon
Gruyère-Bacon Dip
- 1/2 cup chopped onion $
- Cooking spray
- 4 ounces shredded Gruyère cheese (about 1 cup)
- 1/2 cup canola mayonnaise $
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground black pepper
- 1 (8-ounce) block fat-free cream cheese, softened
- 2 tablespoons chopped green onions
- 4 center-cut bacon slices, cooked and crumbled $
Quinoa Salad
By angelahon
Quinoa Salad
- 1 cup uncooked red quinoa
- 1/3 cup olive oil $
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons finely minced shallots
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups (1/2-inch) diced seeded tomato $
- 1/2 cup (1/2-inch) diced seeded cucumber
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh oregano
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 2 ounces crumbled feta cheese (about 1/2 cup)
- 4 lemon wedges
Mini Mushroom and Swiss Quinoa Cups
By angelahon
Mini Mushroom and Swiss Quinoa Cups
- 1 cup chicken broth
- 1/2 cup dry quinoa, drained and rinsed
- 2 Tablespoons butter
- 8 oz mushrooms, chopped
- 1 shallot, chopped
- salt and pepper
- 3 cloves garlic, minced
- 1-1/4 teaspoons dried thyme
- 1 cup freshly shredded swiss cheese
- 1/4 cup freshly shredded parmesan cheese
- 2 whole eggs + 2 egg whites, whisked
Broccoli Cheddar Quinoa Bites
By angelahon
Broccoli Cheddar Quinoa Bites
- 3/4 cup uncooked quinoa, rinsed
- 1 1/2 cups water (or vegetable broth or chicken broth)
- 2 eggs, lightly beaten
- 2 cups broccoli florets, finely diced
- 1 cup yellow onion, finely diced
- 1 garlic clove, finely minced
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon paprika
- Crushed red pepper (optional) to taste
Basil Grilled Chicken
By angelahon
Prepare charcoal grill. Press the coarsely ground pepper into the meaty side of the chicken breast halves
- 3/4 teaspoon coarsely ground black pepper
- 4 skinned chicken breast halves
- 1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
- 1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
- 1 tablespoon grated Parmesan
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Fresh basil springs, optional
Roasted Corn, Pepper, and Tomato Chowder
By angelahon
Roasted Corn, Pepper, and Tomato Chowder
- 3 red bell peppers, halved and seeded
- 3 ears shucked corn
- 1 1/2 pounds tomatoes, halved, seeded, and peeled (about 4)
- 2 tablespoons extra-virgin olive oil
- 4 cups chopped onion (about 2 medium)
- 3 (14-ounce) cans fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) crumbled blue cheese
- 2 tablespoons chopped fresh chives
Skirt Steak Fajitas (Tyler Florence)
By angelahon
In a small 2 cup measuring cup, or something similar size and shape, combine all the marinade ingredients
- Marinade (Mojo):
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipolte chiles, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 flour tortillas, warm
- Guacamole, recipe follows
- Good quality store bought salsa
Curried Chickpeas and Spinach
By angelahon
Curried Chickpeas and Spinach
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, finely grated
- 1 2 -inch piece ginger, peeled and finely grated
- 1 serrano chile pepper, seeded and finely chopped
- 2 tablespoons curry powder
- 1 15 -ounce can chickpeas (do not drain)
- 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
- 1/2 small head cauliflower, cut into florets
- 1/2 small butterbut squash
- 1 14 .5-ounce can diced tomatoes
- Kosher salt
- 8 ounces farmer's cheese, crumbled
Salted Caramel Pecan Pie
By angelahon
Salted Caramel Pecan Pie
- 1 Pillsbury™ refrigerated pie crust, softened as directed on box 1 cup packed brown sugar
- 1 cup light corn syrup
- 5 tablespoons butter, cut into pieces
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cups chopped pecans
Cauliflower Fried Rice
By angelahon
Cauliflower Fried Rice
- 1 Tablespoon + 1 teaspoon sesame oil
- 2 eggs
- 1 small head cauliflower
- 1/2 cup frozen mixed vegetables
- 2 green onions
- 3 cloves garlic, minced
- salt and pepper
- 3 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)