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Recipes
Mozzarella & Tomato-Stuffed Chicken Breasts
By angelahon
Mozzarella & Tomato-Stuffed Chicken Breasts
- 3 boneless, skinless chicken breasts
- 6 oz. mozzarella, sliced
- 1/2 (8 oz.) jar sun-dried tomato halves
- 1 cup cremini mushrooms, sliced
- 1/2 cup pitted kalamata olives
- 1 tablespoon extra-virgin olive oil, plus extra for filling
- 1 sprig rosemary, de-stemmed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- kosher salt and freshly ground pepper, to taste
Poblano Posole
By angelahon
Poblano Posole
- 2 large or 3 medium poblano peppers
- 2 ears corn or 1 cup frozen organic corn kernels
- Natural cooking spray
- 6 to 8 medium tomatillos, peeled and halved
- 2 tablespoons EVOO
- 1 red onion, cut into wedges
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin,
- 4 cloves garlic
- 4 cups vegetable stock
- 1 lime, juiced
- Handful fresh cilantro, chopped
- One 28- to 32-ounce can hominy, drained
- To serve: thinly sliced radishes, diced avocado dressed with lime, thinly sliced scallions cut on the bias, lime juice
Quick Chicken Chili
By angelahon
Quick Chicken Chili
- 2 Tbs. vegetable oil
- 1 large onion, cut into medium dice
- 2 Tbs. ground cumin
- 2 tsp. dried oregano
- 3 medium cloves garlic, minced
- 3-1/2 - to 4-lb. store-bought rotisserie chicken, meat removed and chopped
- 1 jar or can (about 4 oz.) diced mild green chiles, drained
- 1 quart lower-salt chicken broth
- Two 15.5-oz. cans white beans, drained
- 1 cup frozen corn
Tacobab al Pastor
By angelahon
Tacobab al Pastor
- Crema:
- 1 pound pork tenderloin, cut into 1/2-inch cubes
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons adobo sauce from canned chipotle chiles in adobo
- 1/4 cup olive oil
- 2 corn tortillas, cut into 1-inch squares
- Canola oil, for oiling the grill pan
- 1/2 red onion, cut into twenty-four 1-inch pieces
- 1 cup chopped pineapple (1-inch pieces)
- Lime wedges, for serving
- 1/2 cup firmly packed fresh parsley
- 1/2 cup Mexican crema
- 1 tablespoon freshly squeezed lime juice
- 1/4 avocado
- 1/4 jalapeno, stemmed
- Salt and freshly ground black pepper
Salsa, Hash Brown + Sausage Egg Skillet
By angelahon
Salsa, Hash Brown + Sausage Egg Skillet
- 2-3 medium potatoes
- 1/2 medium onion (about 2/3 cup)
- 1 red pepper (about 1/2 cup)
- 4 medium to large baby portobello mushrooms (about 1 cup)
- 6 breakfast sausage links
- 4 Tbsp vegetable oil, divided
- 1 cup black beans
- 1 container Sabra Roasted Garlic Salsa, divided
- 7 eggs
- Salt + pepper
- Feta cheese (optional)
Smoked Sausage, Kale and Cider Quinoa Skillet
By angelahon
Smoked Sausage, Kale and Cider Quinoa Skillet
- 1 Tablespoon extra virgin olive oil
- 12 oz smoked sausage (I used Johnsonville)
- 4 cups chopped lacinato kale
- 1 large shallot, chopped
- 2 tablespoons chopped fresh sage
- salt and pepper
- 1 cup apple cider
- 1 cup chicken broth
- 1 cup quinoa, rinsed very well under cold running water
- 1/4 cup dried cranberries (optional)
Vegetarian Split Pea Soup Recipe
By angelahon
Vegetarian Split Pea Soup Recipe
- 1 tablespoon extra virgin olive oil
- 2 large onions, chopped
- 1/2 teaspoon fine-grain sea salt
- 2 cups dried split green peas, picked over and rinsed
- 5 cups water
- juice of 1/2 lemon (reserve the zest)
- a few pinches of smoked paprika
- more olive oil to drizzle
Italian: Charred Lemon Chicken Piccata
By angelahon
Italian: Charred Lemon Chicken Piccata
- 2 small lemons, cut into thin rounds
- 1 1/2 teaspoons sugar
- 4 garlic cloves, halved
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 teaspoon grated shallot
- 1/2 teaspoon grated garlic
- 1 oregano sprig
- 1 thyme sprig
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon all-purpose flour
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
CREAMY, CHEESY PARSLEY CAULIFLOWER
By angelahon
CREAMY, CHEESY PARSLEY CAULIFLOWER
- 2 lbs cauliflower florets, cooked (0.9 kg)
- 1/2 cup flat-leaf parsley (125 mL)
- 8 oz regular cream cheese (250 g)
- 1/4 cup sour cream (60 mL)
- 3/4 tsp salt (3 mL)
- 1/4 tsp white pepper (1 mL)
- 2 cups grated cheese, (500 mL)such as Gouda, OR Cheddar, divided
- 1/4 cup flat-leaf parsley, for garnish (60 mL)
- Paprika sprinkle for garnish
Baked Shrimp Scampi
By angelahon
Baked Shrimp Scampi
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving