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Recipes
Shredded Kale & Quinoa Salad
By angelahon
Shredded Kale & Quinoa Salad
- Champagne vinaigrette
- 1 tablespoon Champagne vinegar
- 1 1/2 teaspoons minced shallots
- Pinch kosher salt
- 1/4 cup canola oil
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon chopped chervil
- Ground black pepper, to taste
- Kale and quinoa salad
- 1/2 cup quinoa
- Salt
- 4 cups loosely packed julienned kale, from 1 large bunch
- 3 tablespoons toasted sunflower seeds
- 1/4 cup diced red bell pepper
- 2/3 cup red seedless grapes, halved
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/4 cup grated Manchego cheese
- 12 to15 strips finely julienned lemon peel
Smokin' Potato Salad
By angelahon
Smokin' Potato Salad
- 2 tablespoons canola oil, plus more for the grill
- 2 pounds Yukon gold potatoes (5 to 6 potatoes)
- 2 teaspoons smoked paprika
- Kosher salt and freshly cracked pepper
- 1 cup diced celery (from 2 to 3 stalks)
- 1/2 small red onion, finely diced
- 1 tablespoon minced fresh cilantro
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 2 teaspoons chopped capers
- Juice of 1/2 lemon
- Preheat a grill to medium. Oil the grill grates well.
Easy Thai Shrimp Curry
By angelahon
Easy Thai Shrimp Curry
- 1 tablespoon vegetable oil
- 1 cup thinly sliced onions, from one small onion
- 1/3 cup chopped scallions, white and green parts, from 4-5 scallions
- 2 garlic cloves, minced
- 2-1/2 tablespoons Thai green curry paste
- 1 (14-ounce) can coconut milk
- 1/4 cup water
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 pounds large, extra large or jumbo shrimp, peeled and deveined (see note)
- 1/4 cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)
- Lime wedges, for serving
Crock Pot Beef and Sweet Corn Queso Dip
By angelahon
Crock Pot Beef and Sweet Corn Queso Dip
- 1 lb ground beef
- garlic salt and pepper
- 10 oz frozen sweet corn
- 10oz can Rotel
- 5-6oz container plain Greek yogurt (different brands come in different sizes)
- 6 oz shredded sharp cheddar cheese
- 8 oz 1/3 less fat cream cheese (not fat free,) cut into hunks
- 2 green onions, chopped
- Tortilla chips
Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette
By angelahon
Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette
- Four 6-ounce halibut fillets
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1 small shallot, thinly sliced
- Juice and 1 teaspoon zest from 1 orange, plus zest for garnish
- Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish
- 1 teaspoon chopped fresh thyme, plus sprigs for garnish
White Bean Chili with Jalapeño and Lime
By angelahon
White Bean Chili with Jalapeño and Lime
- 1 tbsp. extra-virgin olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 3 jalapeńo peppers, seeded and minced
- 6 garlic cloves, minced
- 2 tbsp. cumin seeds, toasted and ground
- 1 (28-oz.) can diced tomatoes
- 4 cups cooked white bean of choice (great northern, navy, cannellini), or 2- 15 oz. cans, drained and rinsed
- 3 cups vegetable stock or low-sodium vegetable broth
- zest of 1 lime and juice of 2 limes
- 1 cup finely chopped cilantro
- sea salt to taste
Asian Steak Kebabs
By angelahon
Asian Steak Kebabs
- Steak:
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. each chili garlic sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. brown sugar
- 1 1/2 lbs of top sirloin, trimmed, cut into 1 1/2-inch cubes
- Broccoli Slaw:
- 1 bag broccoli slaw mix (10 oz)
- 3 scallions, sliced on the bias
- 1/4 cup rice vinegar
- 2 Tbsp. sesame oil
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. brown sugar
- 1 Tbsp. chili garlic sauce
- Toasted sesame seeds
Smoked Chicken Chowder
By angelahon
Smoked Chicken Chowder
- 3 medium onions, chopped (about 2 1/2 cups)
- 1/2 cup vegetable oil
- 1 large russet (baking) potato
- 3 garlic cloves, minced
- 1 fresh jalapeño chili, seeded and minced fine (wear rubber gloves)
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups heavy cream
- 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
- 2 cups fresh or frozen corn
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 1 tablespoon chopped fresh flat-leaved parsley leaves
- 1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
- 1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
Grilled Caprese Chicken with Basil Vinaigrette
By angelahon
Grilled Caprese Chicken with Basil Vinaigrette
- 1-1/2 cups balsamic vinegar
- 4 small chicken breasts, pounded to an even thickness
- salt and pepper
- 1 pint cherry tomatoes, halved
- 8 oz mozzarella pearls
- For the Fresh Basil Vinaigrette/Marinade: •1/2 cup fresh basil, lightly packed
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 1 large clove garlic (or 2 small cloves)
- lots of salt and pepper
- 1/2 cup extra virgin olive oil
Smoked Salmon Chowder
By angelahon
Smoked Salmon Chowder
- 2 cups (448g) chicken stock or broth (recipe)
- 1 small (110g) onion, diced
- 2 each (101g) celery ribs, diced
- 4 each (12g) garlic cloves, minced
- 1 each (0g) bay leaves
- 4 slices (100g) raw bacon, chopped (for bits)
- 1 cup (116g) hubbard squash, cut into 1/4-to-1/2 inch cubes
- 1 small (74g) red bell pepper, seeded and diced
- 1 tsp (2g) smoked paprika
- 2 1/2 cups (595g) cream, heavy whipping
- 8 oz (227g) smoked salmon, cut into cubes
- salt and fresh cracked pepper, to taste