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Recipes
Charro Beans
By angelahon
Charro Beans
- 1 pound of beans
- 2 cloves of peeled garlic
- 1 white onion (1/2 whole, 1/2 chopped)
- 2 chopped tomatoes
- 3 tablespoons of chopped fresh parsley
- Salt
- Water
- 1 teaspoon of powdered chicken broth
- 1 sliced serrano or jalapeno pepper
- 5 ounces of bacon cut into small pieces
- 5 ounces of chorizo
Hummus (Ramzi Khuri)
By angelahon
Hummus
- 1 clove garlic - (some people prefer 2, but again, it's a matter of taste)
- Juice of 1 and a half lemons (2 or 2.5 lemons if you like it "tangy")
- 1 teaspoon salt
- 2 cans Garbanzo Beans (Chick Peas). I like the organic Publix brand because it doesn't have preservatives and you need some of the canning juice to loosen the hummus if it gets too thick.
- 3/4 cup Tahini (sesame paste)
Enchilada-Stuffed Spaghetti Squash
By angelahon
Enchilada-Stuffed Spaghetti Squash
- 2 small spaghetti squash, cut in half and seeded
- 1 tablespoon oil
- salt and pepper to taste
- 1/2 pound chicken, cooked and shredded
- 2 cups enchilada sauce
- 1/2 cup black beans (optional)
- 1/2 cup corn (optional)
- 1/4 cup parsley, torn
- 1/2 cup cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- Enchilada Sauce
- 1 tablespoon oil
- 1 small onion, diced
- 1 clove garlic, grated
- 1 teaspoon cumin, toasted and ground
- 1 (28 ounce) can diced tomatoes
- 1-2 chipotle chilies in adobo
- 1 teaspoon oregano
- salt and pepper to taste
Salmon Baked in Foil
By angelahon
Salmon Baked in Foil
- 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Maple-Mustard Chicken Thighs
By angelahon
Maple-Mustard Chicken Thighs
- 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
- 2 tablespoons grainy French mustard
- 2 tablespoons Dijon mustard
- 1 clove minced garlic
- 1/2 teaspoon dried marjoram
- 2 tablespoons maple syrup
Chicken and Rice Casserole
By angelahon
Chicken and Rice Casserole
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 4 scallions, sliced
- 2 cups broccoli florets
- 2 cups shredded rotisserie chicken (skin removed)
- 1 cup medium-grain white rice
- 1 plum tomato, chopped
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 1/4 cup sour cream
- 1 cup diced dill havarti cheese (about 4 ounces)
- 1/4 cup grated parmesan cheese (about 1 ounce)
Crock Pot Beef Carnitas Tacos
By angelahon
Crock Pot Beef Carnitas Tacos
- For the spice rub:
- 1 T. chili powder
- 1 1/2 tsp cumin or smoked cumin
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper, or more to taste
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lbs flank steak
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, seeded and chopped
- Serving Options:
- Corn tortillas
- Shredded lettuce
- Grated cheese
- Tomato
- Sour cream
- Salsa
Skinny Creamy Italian Chicken Skillet
By angelahon
Skinny Creamy Italian Chicken Skillet
- For the chicken marinade:
- 4 small chicken breasts
- 1/2 bottle Lowry’s Garlic Herb Marinade
- 2 Tablespoons prepared pesto
- For the skillet:
- 8 oz penne pasta
- 2 teaspoons extra virgin olive oil
- 1/4 small onion, minced
- salt & pepper
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 8 oz tomato sauce
- 1 cup evaporated skim milk
- 1 teaspoon flour
- 4 teaspoons prepared pesto
Fennel and Spinach Soup with Roasted Pepper Yogurt
By angelahon
Fennel and Spinach Soup with Roasted Pepper Yogurt
- 2 red bell peppers
- 2 large fennel bulbs with stalks
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped leek (about 2 medium)
- 1 cup chopped shallots (about 2 large)
- 1 tablespoon chopped fresh thyme
- 3/8 teaspoon salt
- 2 cups fat-free, lower-sodium chicken broth
- 1 cup water
- 1 bay leaf
- 4 ounces fresh spinach
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fat-free Greek yogurt
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- Dash of ground red pepper
Baked Chicken Salsa
By angelahon
Baked Chicken Salsa
- 1 chicken breast
- 1/2 cup salsa
- 1/4 sliced bell pepper
- 3 jalapeno peppers
- 6 small black olives