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Recipes
Chili Verde
By angelahon
Chili Verde
- 1 tablespoon vegetable oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 Tablespoon ground cumin
- 1-4.5 ounce can chopped green chilies
- 4 pickled jalapeno rings, minced
- 2 chicken breasts, cooked and shredded
- 1 can northern beans, drained and rinsed
- 2 cups chicken broth
- dash oregano
- salt & pepper
- green Tabasco sauce, to taste
- 1 tablespoon cornmeal
- 1/4 cup milk
Easy Grilled Honey-Dijon Chicken
By angelahon
In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon extra-virgin olive oil, plus more for grill
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 4 boneless skinless chicken breasts, butterflied
- 1 lime, cut into wedges
Greek- Style Frittata
By angelahon
1.Preheat broiler on low. Meanwhile, heat a medium-size skillet over low
- 2 C baby spinach leaves
- 1 1/2 C frozen diced potatoes, onions, and peppers (found bagged together in the freezer section)
- 4 large eggs
- 1/2 C crumbled feta cheese
- 1/2 C sliced grape tomatoes
- 1 tbsp olive oil
- 1/4 C nonfat milk
- 1 tsp oregano
Grilled Honey-Teriyaki Chicken
By angelahon
Begin by making the brine
- Brine:
- 1 whole organic chicken, cut into 10 pieces
- 2 cups water
- 1 cup light brown sugar
- 1/2 head garlic, unpeeled
- 4 slices fresh ginger root, gently bashed to open up
- 2 tablespoons kosher salt
- 8 sprigs fresh thyme
- Glaze:
- 2 cups teriyaki sauce
- 1/4 cup honey
- 1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
- 1 head garlic, halved crosswise
- 1 teaspoon toasted sesame oil, plus 1/2 cup
- Freshly ground black pepper
- Scallion threads, for garnish
- Toasted sesame seeds, for garnish
Edamame Succotash
By angelahon
Edamame Succotash
- 1 slice center-cut bacon $
- 1 tablespoon butter $
- 2 cups chopped sweet onion
- 2 cups fresh corn kernels (about 3 ears)
- 1 (16-ounce) bag frozen, shelled edamame, thawed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt $
- 1/2 teaspoon freshly ground black pepper $
- 1/2 teaspoon sugar $
- 3 plum tomatoes, coarsely chopped
- 1 red bell pepper, seeded and
NOLA Crawfish-Stuffed Deviled Eggs
By angelahon
NOLA Crawfish-Stuffed Deviled Eggs
- 8 large eggs
- 2 tablespoons butter
- 1/2 small onion, finely diced
- 1/2 stalk celery, finely diced
- 1 small jalapeno, finely diced
- 1/2 small poblano, seeded and finely diced
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- salt & pepper
- 1/2 pound crawfish tails (16 whole pieces reserved, the remainder roughly chopped)
- 2 teaspoons fresh chives, minced
- 1 tablespoon fresh lemon juice (1/2 lemon)
- 3 tablespoons mayonnaise
- 1 tablespoon Creole mustard
Maple-Mustard Glazed Chicken
By angelahon
1. Preheat oven to 400°. 2
- 2 teaspoons olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves $
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup fat-free, lower-sodium chicken broth
- 1/4 cup maple syrup
- 2 teaspoons chopped fresh thyme
- 2 medium garlic cloves, thinly sliced
- 1 tablespoon cider vinegar
- 1 tablespoon stone-ground mustard
Quinoa and Corn Grits Polenta
By angelahon
Quinoa and Corn Grits Polenta
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves minced garlic
- 3 cups water or 1 3/4 cups water and 1 1/4 cups milk
- 1/2 cup quinoa, rinsed
- 1/2 cup corn grits
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup grated parmesan cheese, and or 1/3 cup toasted sunflower seed
Sausage-Stuffed Mushrooms
By angelahon
Sausage-Stuffed Mushrooms
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
New England Clam Chowder
By angelahon
New England Clam Chowder
- 4 (6 1/2-ounce) cans chopped clams, undrained
- 2 (8-ounce) bottles clam juice
- 4 bacon slices
- 1 cup chopped onion
- 1 cup chopped celery
- 1 garlic clove, minced
- 3 cups cubed red potato
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon black pepper
- 3 parsley sprigs
- 1 bay leaf
- 2 cups 2% reduced-fat milk
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- Thyme sprigs (optional)