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Recipes
Honey Garlic Shrimp Skillet
By angelahon
Honey Garlic Shrimp Skillet
- 1 lb shrimp (skin off and tail on)
- 1 tsp garlic (minced)
- 1/2 tsp ginger (minced)
- 4 tbsps honey
- 2 tbsps soy sauce
Corn and Fregola with Grilled Halloumi Cheese
By angelahon
Corn and Fregola with Grilled Halloumi Cheese
- 1 cup walnuts
- 1 cup fregola or Israeli couscous
- Kosher salt
- 4 ears of corn, husked
- 2 tablespoons plus 1/4 cup olive oil, divided
- Freshly ground black pepper
- 8 ounces Halloumi cheese, sliced lengthwise 3/4-inch thick
- 3 scallions, thinly sliced
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons (or more) white wine vinegar
Lorena Garcia's Arepa Chicken Sliders
By angelahon
Lorena Garcia's Arepa Chicken Sliders
- For the Chicken Sliders:
- 2 tablespoons Vegetable Oil
- 1 large Egg
- 1 pound boneless skinless Chicken Breasts (cut into 1/2-inch cubes)
- 1/2 Jalapeno Pepper (halved; seeded; deveined; finely chopped)
- 2 Scallions (white and light green parts only; finely chopped)
- 1 tablespoon finely chopped fresh Cilantro
- 1 teaspoon Kosher Salt
- 3 tablespoons dried unseasoned Bread Crumbs
- 6 ounces Mozzarella (sliced into 4 rounds)
- 1 Tomato (sliced into 1/4-inch thick rounds)
- 4 Venezuelan Arepas
- Almond Pesto
- For the Almond Pesto:
- 3/4 cup Extra-Virgin Olive Oil
- 1 cup Sliced Almonds (roughly chopped)
- 1 cup Parmigiano-Reggiano (grated)
- 2 tablespoons Basil (finely chopped)
- 2 cloves Garlic (minced)
- For the Venezuelan Arepas:
- 2 cups Corn Flour (like Harina P.A.N.)
- 1 cup Queso Fresco (crumbled)
- 1 tablespoon Sugar
- 1 teaspoon Kosher Salt
- 4 tablespoons Butter (melted)
- 2 tablespoons Vegetable Oil
Easy Homemade Burrito Bowls
By angelahon
Easy Homemade Burrito Bowls
- 1 lb chicken breasts, pounded to an even thickness
- 15oz can black beans, drained and rinsed
- 1/2 cup water
- 1-1/2 cups cups cherry tomatoes, halved
- 1-1/2 cups sweet corn kernels (fresh or frozen-then-thawed)
- 4 oz freshly shredded Monterey Jack cheese
- 1 small head romaine lettuce, sliced
- For the seasoning mix:•1 Tablespoon chili powder
- 2 teaspoons garlic powder
- 1-1/4 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- For the Cilantro-Lime Rice:•2 cups water
- 1 Tablespoon canola or vegetable oil
- 1/2 teaspoon salt
- 1 cup long grain white rice
- 1/4 cup chopped cilantro
- juice of 1/2 lime
- For the Quick Guacamole:•3 ripe avocados
- juice from 1/2 lime
- 2 Tablespoons chopped cilantro
- garlic salt, to taste
Smoked Gouda Cauliflower
By angelahon
Smoked Gouda Cauliflower
- 1 medium-large head cauliflower
- 6 oz. cream cheese, softened
- 4 oz. smoked Gouda cheese, grated or shredded
- 1/4 tsp. coarse black pepper
- Dash salt (optional)
- Optional: chopped chives or green onion to top
Spiced Lentils and Poached Eggs
By angelahon
Spiced Lentils and Poached Eggs
- 1 cup dried small red lentils
- 3 cups water
- 1 bay leaf
- 2 teaspoons olive oil
- 1 cup chopped onion $
- 1 cup chopped tomato $
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
- 1 tablespoon white vinegar
- 4 large eggs $
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup plain low-fat Greek yogurt $
- 2 tablespoons chopped fresh parsley
Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
By angelahon
Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
- For the couscous:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 4 tablespoons sun-dried tomatoes, drained and chopped
- 4 tablespoons kalamata olives, chopped
- 2 cups chicken stock
- 1 (10-ounce) box couscous
- Salt and pepper
- 1/2 pound feta cheese, crumbled
- For chicken:
- 4 (6-ounce) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- For the sauce:
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 lemon, juiced
- 6 tablespoons julienned sun-dried tomatoes
- 4 tablespoons roughly chopped kalamata olives
- 2 tablespoons butter
- 1/4 pound feta cheese, crumbled, for garnish
Chicken Chili
By angelahon
Chicken Chili
- 2 15 oz cans of Great white Northern beans, drained.
- 2 tablespoons of veg. oil or olive oil
- 4 cups of chopped cooked chicken breasts, I boil the chicken in chicken broth and season with salt and pepper
- 1 7oz can of mild green chilies
- 1 and 1/2 teaspoon of dried oregano
- 1/4 teaspoon of cayenne pepper
- 3 cups of grated Monterey Jack cheese, use two in the chili and 1 cup to top with
- 1 large onion chopped
- 4 gloves of garlic minced
- 2 teaspoons of ground cumin
- 6 cups of chicken stock
- sour cream optional for garnish
General Tso’s Skewers
By angelahon
General Tso’s Skewers
- Sauce
- 2 tbsp. sugar
- 4 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. rice wine
- 2/3 cup chicken stock
- 1 1/2 tbsp. cornstarch
- 3 garlic cloves (minced)
- 1 tbsp. sesame oil
- 2 tbsp. chili paste
- 2 tsp. sesame oil
- 1/2 inch ginger (grated)
- Marinade
- 1/2 cup soy sauce
- 3 minced garlic cloves
- 2 tbsp. cornstarch
- 1/3 cup sweet chili sauce
- 1 tbsp. chili paste
- Skewers
- 4 cups boneless skinless chicken thighs (halved)
- 2 cups cubed pineapple
- 2 cups red peppers (chunks)
- 2 cups quartered onions