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Recipes
Grilled Shrimp with Mango, Lime and Radish Salsa
By angelahon
Grilled Shrimp with Mango, Lime and Radish Salsa
- Salsa:
- 12 large shrimp
- 1/4 cup extra-virgin olive oil
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 limes
- 2 mangoes, diced
- 4 to 5 red radishes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro leaves, chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Low-Carb Spaghetti Squash & Meatballs
By angelahon
Low-Carb Spaghetti Squash & Meatballs
- 2 medium-sized spaghetti squash
- olive oil
- salt & pepper
- 1 cup marinara sauce
- 1 lb prepared meatballs (or 1 batch Sneaky Meatballs made with turkey OR beef)
- 1 cup shredded mozzarella cheese
Cheesy Quinoa Grits
By angelahon
Cheesy Quinoa Grits
- 1 cup uncooked quinoa
- 1/4 cup milk
- 1/2 cup cheddar cheese
- salt & pepper
- hot sauce
Roasted Shrimp with White Beans and Feta
By angelahon
Roasted Shrimp with White Beans and Feta
- 2 tablespoons plus 4 teaspoons olive oil, divided
- 3 tablespoons fresh lemon juice, divided
- 1/4 teaspoon kosher salt, divided
- 1 pound peeled and deveined large shrimp
- 1 cup finely chopped red onion
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/4 cup unsalted chicken stock
- 1 teaspoon finely grated lemon rind
- 4 teaspoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh mint
- 1 ounce feta cheese, crumbled (about 1/4 cup)
Chicken Chile Relleno Casserole
By angelahon
Chicken Chile Relleno Casserole
- 3 poblano peppers (mine weighed 2-2.5 oz. each)
- 12 oz. skinless, boneless chicken breasts, chopped into bite-size pieces
- 2 T. olive oil
- 2 oz. onion, sliced
- 1/2 tsp. dried guajillo chile, seeded and chopped fine (optional)
- 1/4 tsp. dried ancho chile powder (optional)
- 1/4 tsp. chili powder (use 1/2 tsp. if guajillo and ancho above are omitted)
- 1/4 tsp. garlic powder
- 3/4 c. Ro-Tel tomatoes and green chiles, solids only
- 1/4 c. cilantro, chopped
- 6 oz. Monterrey Jack cheese, grated
Quinoa Tabbouleh
By angelahon
Quinoa Tabbouleh
- 1 cup quinoa, rinsed well
- 1/2 teaspoonkosher salt plus more
- 2 tablespoonsfresh lemon juice
- 1 garlic clove, minced
- 1/2 cupextra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
Crawfish Maque Choux
By angelahon
Crawfish Maque Choux
- 6 ears fresh corn, shucked
- 1 lb bacon, diced
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup garlic, minced
- 2 cups fresh tomatoes, diced
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp ground oregano
- 1/2 tsp ground thyme
- 2 lbs Louisiana crawfish tails
- 1 cup green onions, sliced
- 1/2 cup fresh parsley, chopped
- salt and black pepper to taste
Couscous Jambalaya
By angelahon
Couscous Jambalaya
- 1 tablespoon(s) canola oil
- 1 medium onion, diced
- 1 red bell pepper, seeded, diced
- 8 ounce(s) fully cooked kielbasa or andouille sausage, cut into diagonal slices
- 2 teaspoon(s) Cajun or Creole seasoning
- 2 can(s) (14 1/2-ounce) fire-roasted diced tomatoes, with juices
- 1 box(es) (10-ounce) plain couscous
- 1 pound(s) large shrimp, peeled, deveined, and tails intact
Beef and Guinness Stew
By angelahon
Beef and Guinness Stew
- 3 tablespoons canola oil, divided
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon salt, divided
- 5 cups chopped onion (about 3 onions)
- 1 tablespoon tomato paste
- 4 cups fat-free, lower-sodium beef broth
- 1 (11.2-ounce) bottle Guinness Stout
- 1 tablespoon raisins
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
- 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
- 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
- 2 tablespoons finely chopped fresh flat-leaf parsley
Jalapeno Popper Quinoa Bites
By angelahon
Jalapeno Popper Quinoa Bites
- 3/4 cup quinoa, rinsed
- 1 1/2 cups water (or broth)
- 1 cup finely chopped yellow onion
- 1/2 cup chopped jalapeño peppers
- 2 garlic cloves, minced
- 2 eggs, lightly beaten
- 2 tablespoons 1/3 less fat cream cheese, cut into small pieces
- 1 1/2 cups Monterey Jack cheese