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Recipes
Angela's Mac and Cheese
By angelahon
Angela's Mac and Cheese
- 2 pounds penne (I like penne because the cheese gets inside when it melts but any pasta is fine)
- 2 sticks butter
- 1 large box velveeta cheese (you can use the jalapeno cheese if you want to be adventurous - It's very good, but kids usually don't like it)
- 2 cans Pet milk (not condensed milk, pet milk)
- 1 large bag shredded cheddar
Pork Chili Verde
By angelahon
Pork Chili Verde
- 1 tbsp butter
- 1 onion, diced
- 2 tsp minced garlic
- 4 cups cubed or shredded pork
- 1 tbsp coconut flour
- 1 tsp dried cilantro
- 1 (16 oz) jar salsa verde
- 1 1/2 cup chicken broth
Creamy Parmesan-Garlic Quinoa
By angelahon
Creamy Parmesan-Garlic Quinoa
- 1 cup quinoa
- 1-3/4 cups chicken broth (could use vegetable broth)
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
Creamy Lemon-Pepper Orzo with Grilled Chicken
By angelahon
Creamy Lemon-Pepper Orzo with Grilled Chicken
- 1/4 cup plain fat-free Greek yogurt, at room temperature
- 1 tablespoon extra-virgin olive oil
- 1 large clove garlic, minced
- Juice and zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 3 boneless skinless chicken thighs
- 1 cup whole wheat or other whole grain orzo
- 1 cup frozen petite peas, thawed and patted dry
- 2 ounces finely crumbled goat cheese, at room temperature
- 4 tablespoons chopped fresh herbs, such as basil and tarragon
Light Scalloped Potatoes With Roasted Chiles
By angelahon
Light Scalloped Potatoes With Roasted Chiles
- 1 medium poblano chile pepper, halved and seeded
- 2 tablespoons unsalted butter, plus more for the baking dish
- 1/2 small onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons chopped fresh thyme
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
- 2 1/2 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 1/4 cup grated parmesan cheese
- Mexican crema or sour cream, for topping (optional)
Mango-Quinoa Salad
By angelahon
Mango-Quinoa Salad
- 2 cups cooked red quinoa (at room temperature or cold)
- 1 mango, diced
- 1 handful of chopped parsley
- 1 15-ounce can of black beans
- 1 red bell pepper, chopped
- 6 green onions, thinly sliced
- 4 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoons fresh lime juice
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
By angelahon
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
- 1 cup quinoa, rinsed well
- scant 2 cups vegetable or chicken broth
- 9 oz shaved brussels sprouts (I used Green Giant brand)
- 1 Tablespoon extra virgin olive oil
- garlic salt & pepper
- 2 Tablespoons butter
- 2 cups 1/2 inch cubed butternut squash
- 1-1/2 Tablespoons brown sugar
- 1/3 cup grated parmesan cheese
- 1/4 cup pepitas
Chicken Breasts with Red Thai Curry Peanut Sauce
By angelahon
Chicken Breasts with Red Thai Curry Peanut Sauce
- 2 Tbs. chopped fresh ginger
- 1 Tbs. chopped garlic
- 1/2 cup natural smooth peanut better (I like Teddie brand), preferably at room temperature
- 1/4 cup rice vinegar
- 2 Tbs. soy sauce
- 2 Tbs. mirin or granulated sugar
- 1-3/4 tsp. red Thai curry paste
- 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), trimmed
- Kosher salt and freshly ground black pepper
- 2 Tbs. canola oil; more as needed
- 1/2 cup unsweetened coconut milk
- 3 Tbs. minced fresh parsley
Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
By angelahon
Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
- 1 cup walnuts, chopped
- 1 pound brussels sprouts, trimmed, halved and thinly sliced
- 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
- 1 cup coarsely grated or chopped Parmigiano Reggiano
- For the Dressing
- 1/4 cup fresh lemon juice, from about 2 lemons
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, from one large shallot
- 1 small clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Zak's Mac & Cheese
By angelahon
Shred cheddar cheese in a food processor (yes, it's a lot)
- 1 1/2 lbs vermont white cheddar cheese, shredded
- 1/4 cup grated parmesan cheese
- 1/4 cup unsalted butter
- 1 1/2 cups diced onions
- 1/2 cup flour
- 3 cups whole milk
- 2 tablespoons Dijon mustard
- 1 dash nutmeg
- salt
- pepper
- 12 ounces cavatappi pasta ( or small tube pasta)