February 17, 2014
Chicken Luncheon Sandwich
Florence
Course Sandwich
Cuisine American
- 1 2/3 cups chopped cooked chicken
- 1 1/8 cups shredded cheddar cheese
- 1/2 cup finely chopped celery
- 1/4 cup green bell pepper
- 1 1/8 green onion -- chopped
- 1 1/8 tablespoons chopped pimiento
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- salt & pepper
- rolls and/or bread
Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt, dash of salt and pepper.
Mix all ingredients together well.
Chill and serve on rolls or bread.
Refrigerate unused portion.
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February 16, 2014
Curried Shrimp
Florence
Course Seafood
Cuisine Amercian
- 1 cup fish stock or water
- 1/2 cup chopped onion
- 1 tablespoon turmeric
- 1/2 tablespoon peeled and minced fresh ginger
- 1 teaspoon salt
- 2 pounds medium - shells removed
- 2 tablespoons olive oil
- 1 1/2 tablespoons flour
- 1 tablespoon curry powder
- salt and pepper
- 1/2 lemon -- juice of
Combine stock, onion, turmeric, salt and ginger in a pan and bring to a boil.
Add the shrimp and mix well.
Cover and simmer over medium heat until the shrimp turns pink, approximately 4 minutes.
Remove the shrimp with a slotted spoon.
Strain and reserve the shrimp broth.
In a medium saucepan, heat the olive oil over medium heat
Add then flour and curry and stir, cooking until its browns a bit, approximately 3 minutes.
Add the shrimp broth a little at a time, stirring constantly.
Add the shrimp and the lemon juice
Add salt and black pepper.
Cook until the shrimp are hot, approximately 2 minutes.
Serve immediately, over brown or white rice.
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February 15, 2014
Simple Cream of Chicken Noodle Soup
Florence
Course Soup
Cuisine American
- 4 large chicken breasts
- 3 packages mixed frozen vegetables
- 5 medium peeled potatoes
- 2 tablespoons minced onion
- 6 teaspoons chicken flavor bouillon
- 1 pound pasta
- 6 tablespoons butter
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 tablespoon bell's seasoning
- 1/4 ground teaspoon sage
- 1/4 ground teaspoon thyme
In a stock pot boil the chicken then remove from the broth and set aside..
Add the pasta and all of the veggies to the broth and cook until tender.
Dice chicken and add back in to broth.
Dissolve chicken bouillon in a small amount of water and add to soup.
In small bowl, melt butter and whisk in the flour to create a paste.
Slowly add milk to paste until it is smooth and creamy.
Add cream mixture to soup slowly and stir well.
Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
Server warm.
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February 14, 2014
Tomato-Rosemary Chicken
Florence
Course Main
Cuisine American
- 12 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves minced garlic
- 1/4 pound piece prosciutto -- chopped
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh rosemary or 1 tsp dried
- 12 diced plum tomatoes
- 1/2 cup chicken broth
Salt and Pepper both sides of the chicken breats.
Dip chicken in flower and coat both side.
Shake off any extra flour.
Heat oven to 375°F
Place chicken in baking pan with 1 tablespoon melted butter and 1 tablespoon olive oil.
Bake chicken in 375°F oven for 20 minutes or until no longer pink in center
In skillet saute garlic, prosciutto and cook over mean heat for about 4 minutes, stirring constantly.
Add wine and rosemary; and keep stirring constantly keeping bottom of pan clean.
Add tomatoes and broth and bring to boil.
Reduce heat; simmer 10 minutes
Put chicken on serving dish and pour sauce over top.
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February 13, 2014
Tomato Curry Chicken
Florence
Course Main
Cuisine American
- 1/3 cup flour
- 1/3 teaspoon salt
- 1 dash pepper
- 4 boneless skinless chicken breast
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1 teaspoon curry powder
- 1 clove minced garlic
- 1/3 teaspoon dried thyme
- 1 1/3 cups canned tomatoes diced
Preheat oven to 350°F
Mix flour, salt and pepper in small bowl
Cut chicken in to 2 inches pieces.
Melt butter in skillet over high heat.
Add chicken pieces and brown, approximately 5 minutes.
Put chicken in to 9 x 13" pan.
In skillet place onions, peppers, curry, garlic, and thyme to skillet and cook over med and cook until onions are golden and tender.
Add tomatoes and bring to boil.
Spoon sauce over chicken
Bake uncovered till chicken is done, approx 30 minutes
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February 12, 2014
Pork Burritos
Florence
Course Main
Cuisine Tex-Mex
- 1 tablespoon olive oil
- 3 pounds pork cut in 1-in. cubes
- 1 large chopped onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 2 minced cloves garlic
- 1 fresh minced jalapeno pepper omit if too spicy
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt
- 2 - 4 oz cans chopped green chiles
In large skillet, brown pork in olive oil.
Add all ingredients to skillet except for green chiles and simmer for 1 1/2 hours.
Add green chiles just before serving for best results.
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February 11, 2014
Summer Lasagna
Florence
Course Main
Cuisine Italian
- 1 - 8 oz can tomato sauce
- 1/4 teaspoon basil leaves
- 1/8 teaspoon fresh ground pepper
- 1 cup ricotta cheese
- 1 teaspoon parsley
- 1 large tomato
- 1 medium chopped onion
- 1/4 teaspoon salt -- optional
- 1/4 teaspoon oregano leaves
- 1/2 cup shredded mozzarella cheese
- 3 medium zucchini -- approximately 9 inches
- 2 tablespoons grated Parmesan cheese
Preheat oven to 375°F
Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
Set aside.
In medium bowl, combine ricotta, mozzarella and parsley
Set aside
Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
Arrange zucchini in 8x8 baking pan.
Layer 4 to 6 of the strips in the bottom of baking dish
Reserve 6 strips for second layer
Spread ricotta mixture over zucchini
Layer with sliced tomatoes
Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
Pour remaining sauce over zucchini and sprinkle with Parmesan
Bake for 15 minutes.
Drain any excess juice from the lasagna.
Bake for another 15 minutes or until zucchini is tender.
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February 10, 2014
Mushroom Pepperoni Brown Rice Skillet
Florence
Course Main
Cuisine American
- 2 cups long grain brown rice
- 4 cups chicken broth
- 2 Tbsp butter
- 1 lb fresh mushrooms sliced
- 1/2 lb thin sliced pepperoni
- 1 cup freshly grated Parmesan cheese
In large saucepan, stir together the rice and broth; bring to boil, reduce heat to low, cover and simmer until rice is tender.
In another large skillet, add the butter and mushrooms and cook over medium heat until mushrooms soften, then add the pepperoni slices and continue cooking until pepperoni crisps slightly; remove from heat.
Add the cooked rice to the skillet with mushrooms and pepperoni, stir to combine, and top with cheese.
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February 9, 2014
Fajitas
Florence
Course Main
Cuisine Mexican
- 2 1/4 pounds steak
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 1/4 cup white wine
- 1/4 cup lemon juice
- 3/4 cup water
- 3/4 cup soy sauce
- 1 tablespoon pepper
- 1 clove garlic - minced
- 3 dried chiles arboles
- 3 tablespoons butter
- one orange and one lemon -- zest
- **PICO de GALLO**
- 4 ripe tomatoes
- 1 yellow onion
- 1/4 cup chopped cilantro
- 2 chile jalapenos - seeded & chopped
- salt to taste
- **GUACAMOLE**
- 1/2 onion -- cut up
- 2 large ripe avocados -- peeled pitted and quartered
- 1 canned jalapeno
- one lemon -- juice of
- 1 teaspoon salt
- 1/4 teaspoon pepper
**Marinade/Meat Filling**
Combine pineapple juice, orange juice, white wine, lemon juice, water, soy sauce, pepper, garlic, chiles and butter.
Marinate meat for approximately 2 hours.
Grill meat, basting with marinade. You can do this outside on a BBQ grill or you can do it in your broiler.
After meat is cooked, cut in to thin strips and serve on flour tortillas.
**GUACAMOLE**
Chop onion in food processor.
Add avocados, jalapeno, lemon juice, salt and pepper to food processor and process for five to ten seconds
**PICO de GALLO**
Combine all ingredients in bowl and set aside for 3 hours.
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