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Recipes
Mini Pizza Quinoa Bites
By angelahon
Mini Pizza Quinoa Bites
- 2 cups cooked quinoa, cooled slightly or chilled (about 1/2 cup uncooked quinoa – be sure to rinse well before cooking)
- 2 whole eggs
- 2 egg whites
- 2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- Pizza sauce, for dipping
Pecan Pie
By angelahon
Preheat oven to 350 degrees F (175 degrees C)
- 1 (9 inch) unbaked pie crust
- 3 eggs, beaten
- 1 cup light corn syrup
- 1 cup white sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup pecan halves
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
By angelahon
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
- 3 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 1/4 cup dry white wine
- 1/4 teaspoon dried crushed red pepper flakes
- Salt and pepper
- 8 ounces whole-wheat spaghetti
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons freshly grated Pecorino cheese
- 2 tablespoons toasted pine nuts
Baked Shrimp Scampi
By angelahon
Baked Shrimp Scampi
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Rolled Chicken Sandwich with Arugula and Parsley Aioli
By angelahon
Rolled Chicken Sandwich with Arugula and Parsley Aioli
- Aioli:
- 1/2 cup lightly packed baby arugula
- 1/2 cup lightly packed fresh flat-leaf parsley
- 1 anchovy fillet
- 2 teaspoons chopped fresh chives
- 1 small garlic clove, coarsely chopped
- 1/4 cup mayonnaise
- 1/2 cup lowfat plain yogurt
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- Sandwich:
- 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
- 4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
- 1 1/3 cups baby arugula
Ham and Cheese Quinoa Breakfast Bites
By angelahon
Ham and Cheese Quinoa Breakfast Bites
- 1 cup Cooked Quinoa (I prefer Red)
- 5 Eggs, beaten
- 2-3 Green Onions, diced
- 1/4 lb (about 4 slices) Low Sodium Ham, diced fine
- 1/4 cup Shredded Cheese (any you love)
- 2 Tablespoons Parmesan Cheese
- 1 Tablespoon Chives
- 1 teaspoon Oregano
- 1/4 teaspoon Salt
- a few twists of Black Pepper
Pork in Queso Flameado Sauce
By angelahon
Pork in Queso Flameado Sauce
- 12 oz. pork loin, cut into 4 portions
- 1 link chorizo, removed from the skin and crumbled
- 2 T. unsalted butter
- 4 large green onions, chopped
- 1/2 c. red bell pepper, chopped
- 1 c. cilantro, chopped
- 1/2 c. heavy cream
- 1/2 c. water
- 6 oz. Monterrey Jack cheese, shredded
Quinoa Meatballs
By angelahon
Quinoa Meatballs
- 1/2 cup washed quinoa
- 1 pound ground pork
- 1/2 cup diced shallot
- 4 garlic cloves, smashed
- 2 large eggs $
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cinnamon