January 7, 2010
Chicken Pizza
Florence
Course Pizza
Cuisine American
- 4 ounces boneless/skinless chicken breast
- 2 tablespoons onions -- dice
- 1 cup tomatoes; drain -- dice
- 1 teaspoon garlic -- chop
- 1/8 teaspoon salt
- 1/2 teaspoon dried basil
- 1 cup mozzarella cheese -- shredded
- 1/2 cup peppers red, orange or yellow -- slice
- 1 tablespoon Parmesan cheese -- shred
- 1 12 " pre-baked pizza crust
Spread the tomato mixture over the top of the crust.
Cut chicken strips over spread evenly over the tomatoes.
Top with cheeses mozzarella cheese.
Add the sliced peppers and sprinkle with Parmesan cheese
Bake at 450F for 8 to 10 minutes, or until cheese is melted (bubbly)
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January 6, 2010
Salsa
Florence
- 1 onion -- finely chopped
- 1 28 oz can tomatoes chopped
- 1 large garlic clove
- 1 1/2 tablespoons balsamic vinegar
- 1 green or red pepper
- 1/4 cup chopped fresh coriander
- 2 jalapenos cored -- minced
In a one-quart sauce pan, combine onion, garlic, peppers and olive oil and cook until tender.
Stir in tomatoes, balsamic vinegar and coriander, season sauce with salt and pepper.
Refrigerate until ready to use,
Makes approximately 2 cups of sauce.
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January 5, 2010
Pureed Vegetables
Florence
Course Drinks
Cuisine American
- 1 potato -- cooked and chopped
- 1 carrot -- chopped
- 1/2 zucchini -- chopped
- 1/2 celery stalk -- chopped
- 1 small onion
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January 4, 2010
Home-Style Potatoes
Florence
Course Potatoes
Cuisine American
- 1 1/2 pounds red potatoes
- 1/3 cup whipping cream
- 2 tablespoons dijon mustard
- 1/4 cup fresh chopped parsley
- salt
- pepper
Cut potatoes up in to large pot of cold salted water.
Bring to boil for about 20 minutes, or until just tender.
Drain.
In a small bowl, mix together cream and mustard
Stir into potatoes
Simmer over a low heat until sauce is slightly thickened and partially absorbed by potatoes
Stir in parsley.
Add salt and pepper to taste.
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January 3, 2010
Ranch Slaw
Florence
Course Salad
Cuisine American
- 4 cups thinly sliced cabbage
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell peppers
- 1/4 cup unsalted cashews
- 1/4 cup red wine vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
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January 2, 2010
Vegetable Beef Soup
Florence
Course Soups
Cuisine American
- 4 pounds boneless beef chuck
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoons pepper
- 1/4 cup cooking oil
- 2 cloves garlic -- minced
- 1 bay leaves
- 1 teaspoons dried thyme
- 3 1/2 quarts water
- 32 oz cans tomato sauce
- 6 beef bouillon cubes
- 1 cup Ditalini Pasta
- 1 pounds potatoes; peel -- cube
- 3/4 pounds carrots -- slice
- 1 medium onion-- chop
- 8 ounces frozen green beans
- 8 ounces frozen peas
Cut beef into 1/2 cubes.
Toss beef with flour, salt and pepper
In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
Bring to a boil.
Reduce heat; cover and simmer for approximately 1 hour.
Add veggies and bring to boil.
Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
Remove bay leaves before serving.
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January 1, 2010
Summer Vegetable Relish
Florence
Course Relish
Cuisine American
- 1 yellow squash
- 1 zucchini
- 2 carrots
- 1 red onion
- 2 tablespoons fresh chopped dill or 2/3 teaspoon dry dill
- 1/3 cup cider vinegar
- 1/4 cup light brown sugar
- 1 teaspoon whole mustard seed
- 1 teaspoon whole coriander seed
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper
Dice yellow squash, zucchini, carrots, red onion.
Combine yellow squash, zucchini, carrots, red onion and dill and mix well together.
Over low heat, combine vinegar, sugar, mustard seed, coriander seed, salt and red pepper in small sauce pan.
Cook until sugar dissolves, approximately 3 minutes
Pour over vegetable mixture, and toss until all pieces are well coated.
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