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Recipes
Spicy Grilled Shrimp with Quinoa Salad
By angelahon
Spicy Grilled Shrimp with Quinoa Salad
- 1/4 cup fresh lime juice, divided
- 10 teaspoon olive oil, divided $
- 2 teaspoons chili powder
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon Spanish smoked paprika
- 4 garlic cloves, chopped and divided
- 24 large shrimp, peeled and deveined (about 1 pound) $
- 3/4 cup uncooked quinoa
- 1/2 cup chopped onion $
- 1 cup water $
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon honey
- 1 cup cherry tomatoes, halved
- 1/2 cup canned organic chickpeas, rinsed and drained
- 1/2 cup diced peeled avocado $
- 1 ounce feta cheese, crumbled $
- Cooking spray
- 1/4 cup chopped fresh cilantro
Zucchini Parmesan Crisps
By angelahon
Zucchini Parmesan Crisps
- Cooking spray
- 2 medium zucchini (about 1 pound total)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Smoked Turkey
By angelahon
A scrumptious choice for the holidays, especially if your oven space is in high demand!
- 16 cups (1-gallon) water
- 1/2 cup brown sugar, firmly packed
- Rind of 1 navel orange
- 3 sprigs rosemary
- 1 cup kosher salt
- 3 yellow onions, quartered
- 2 heads garlic, halved
- 1 (12-pound) turkey
- 2 lemons, quartered
- 10 sprigs thyme
- 10 sprigs sage
- 1 cup potatoes, chopped
- 1/4 cup olive oil
- Freshly ground black pepper
- Garlic powder
White Bean Burgers with Tomato-Olive Relish
By angelahon
White Bean Burgers with Tomato-Olive Relish
- 1/4 cup fresh basil leaves, plus 12 small leaves
- 1 large clove garlic
- 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
- 1 15-oz. can navy beans, drained and rinsed
- 1/2 cup plain panko
- 1 large egg
- Kosher salt
- 1 medium tomato, finely diced
- 8 Kalamata olives, pitted and chopped
- 2 Tbs. finely diced red onion
- 1 tsp. balsamic vinegar
- 2 Tbs. olive oil
- 4 whole-wheat hamburger buns, toasted
Baked Parmesan Tomatoes
By angelahon
Baked Parmesan Tomatoes
- 4 tomatoes, sliced
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil
Chicken Piccata
By angelahon
Chicken Piccata
- 1 pound chicken scaloppini (about 4 ounces each)
- Kosher salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon all-purpose flour, divided
- 3 teaspoons extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 cup low-sodium chicken broth
- Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
- 1 teaspoon white wine vinegar
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 tablespoon capers, drained and rinsed
- 1 tablespoon unsalted butter
- Baby arugula for garnish
- Whole-wheat angel hair pasta or roasted potatoes, for serving
Cheesy-Spinach Crab Dip
By angelahon
Cheesy-Spinach Crab Dip
- 1 1/2 cups lump crabmeat, drained and shell pieces removed
- 4 ounces shredded 50% reduced fat jalapeño cheddar cheese (about 1 cup)
- 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
- 1/2 cup fat-free milk $
- 1/2 cup grated onion (about 1/2 large onion) $
- 1/2 cup canola mayonnaise $
- 1 tablespoon sherry vinegar
- 1/2 teaspoon ground red pepper
- 2 garlic cloves, minced
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (8-ounce) tub fat-free cream cheese
- 1 (8-ounce) carton fat-free sour cream
- 1 teaspoon grated lemon rind
Marinated Grilled Hanger Steak
By angelahon
Marinated Grilled Hanger Steak
- 4 tablespoons Dijon mustard
- 3 cloves garlic, smashed and finely chopped
- Pinch crushed red pepper
- 2 sprigs rosemary, picked and finely chopped
- Juice and zest of 1 lemon
- 2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
- Kosher salt
- Extra-virgin olive oil
Spaghetti Squash Lasagna Bowls
By angelahon
Spaghetti Squash Lasagna Bowls
- For the roasted spaghetti squash:
- 2 small spaghetti squash, cut in half and seeded
- 1 tablespoon oil
- salt and pepper to taste
- For the lasagna meat sauce:
- 1 pound ground turkey
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 1 (15 ounce) can crushed tomatoes
- 1 tablespoon tomato paste (optional)
- 1 teaspoon Italian seasoning or oregano
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 1 tablespoon basil, chopped
- For the lasagna stuffed spaghetti squash:
- 1 cup low fat cottage cheese or ricotta
- 1 tablespoon basil, chopped
- 1 cup partially skim mozzarella, shredded
Grilled Chicken with Dijon and Meyer Lemon
By angelahon
Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl
- 4 Meyer lemons, 2 zested and juiced and 2 halved
- 1 cup Dijon mustard
- 2 tablespoons finely chopped rosemary leaves
- 1 teaspoon crushed red pepper flakes
- 2 (3-pound) chickens, backbone removed and split in 1/2
- Extra-virgin olive oil
- Kosher salt