June 12, 2014
Cooked Crab
Florence
Course Seafood
Cuisine American
Bring large stockpot to boil.
Add salt to make the water like sea water.
Drop crab in and cover.
Bring water back to boil.
When crab is red and floating it should be done. Approximately 10 to 15 minutes.
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Creamy Carrot And Rice Soup
Florence
Course Soup
Cuisine American
- 1 lb regular carrots peeled and chopped
- 1 medium size onion chopped
- 1 Tbsp cooking oil
- 4 cups chicken stock or broth divided
- 1/4 tsp dried tarragon
- 1/4 tsp white pepper
- 2 to 3 cups COOKED rice depending on preference
- sour cream for garnish
Combine carrots and onion in a soup pot with the oil; cook over medium heat, just until vegetables soften.
Add 2 cups chicken broth, tarragon, and white pepper, reduce to low, simmer slowly for 10 minutes.
Put mixture into food processor and process until pureed, then pour back into soup pot.
Add 2 additional cups of broth to the soup pot, then stir in the rice over medium heat and stir, cooking until heated through.
Serve hot with a dollop of sour cream on top of each serving.
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June 11, 2014
Simply Yummy Yuca
Florence
Course Side
Cuisine Mexican
- 1 lb yuca peeled
- cooking oil
Add water to a stock pot and bring Yuca to a boil.
Reduce heat and simmer the yuca slowly for 20 minutes or until just fork tender.
Preheat your oven to 350F degrees.
When yuca is tender.
Cut yuca into thin wedges, removing inner core.
Generously grease baking sheet with oil and evenly arrange wedges.
Drizzle yuca with oil.
Cover loosely with aluminum foil and bake for 10 minutes.
Remove aluminum foil and bake for another 10 minutes.
Cool on wire rack.
Server.
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Healthy Home-Baked Tortilla Chips
Florence
Course Snack
Cuisine Mexican
- 8 - 6 inch corn tortillas
- olive oil cooking spray
- sea salt to taste
Preheat oven to 375° F
Cut tortillas in to quarters
Spray tortillas lightly with cooking oil on both sides.
On cookie sheet bake tortillas for 15 minutes, turning 1/2 way through time.
Makes 32 chips
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June 10, 2014
Snickerdoodles
Florence
Course Dessert
Cuisine American
- 1 cup shortening or butter
- 1 1/2 cups white sugar
- 2 eggs
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- **Cinnamon Sugar**
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Preheat oven to 400°F
Mix together shortening, and sugar until smooth.
Add in eggs and vanilla, mix well.
Combine all dry ingredients.
Mix all ingredients together, except Cinnamon Sugar ingredients.
Make cinnamon sugar.
Roll out balls of dough, approximately 2 inch size and roll in cinnamon sugar.
Place on well grease cooking sheet.
Bake for 8 to 10 minutes.
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Tomatillo Salsa
Florence
Course Salsa
Cuisine Mexican
- 18 tomatillos - husked and chopped
- 1 small sweet onion - diced
- 1/2 cup cilantro leaves - minced
- 2 Tablespoons
- 1/4 tsp sea salt
- pinch sugar
- 2 jalapeno peppers - cleaned out seeds and minced
Mix all ingredients in a bowl and stir well.
Cover and refrigerate for an hour.
Store in covered container for a few days in refrigerator.
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June 9, 2014
Pineapple Jicama Slushie
Florence
Course Drinks
Cuisine Mexican
- 1 can pineapple chunks in natural juices - undrained
- 1/2 cup jicama peeled and diced
- 2 cups fresh orange juice
- 4 ice cubes
Put pineapple with juice, jicama, orange juice, and ice in a food processor and puree until smooth.
Pour into glasses and serve.
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Skillet Cilantro Shrimp Verde
Florence
Course Main
Cuisine Mexican
- 1/4 cup butter
- 2 Tbsp olive oil
- 1 to 2 lbs fresh cleaned shrimp
- 2 cups salsa verde
- 1 cup fresh cilantro chopped fine
- fresh lemon juice
- brown rice optional
In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
Cook just 1 minute, stirring.
Add the salsa verde and stir to combine.
Reduce heat to low and cook until shrimp is firm and turns pink.
Remove from heat. Add cilantro.
Server over brown rice.
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June 8, 2014
Taco Seasoning
Florence
Course Spices
Cuisine Mexican
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes or 1/8 cayenne pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
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Fish And Cole Slaw Tacos
Florence
Course Main
Cuisine Mexican
- 2 lbs fresh firm white fish tilapia, cod, haddock, etc
- 2 Tbsp lite soy sauce
- 1/4 cup good olive oil
- 1 Tbsp fresh squeezed lime juice
- 1 Tbsp real orange juice
- 1 Tbsp rice wine vinegar
- 1 bag 14 oz cole slaw mix
- salt and black pepper to taste
- 8 whole wheat sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)
Cut the fish up into 8 equal pieces and put in a large glass bowl.
Toss fish with soy sauce to coat well.
Cover bowl with plastic wrap and refrigeratorate for 1 hour.
Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy.
Add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing.
Taste and add salt and black pepper as needed. Set aside.
**FISH**
Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off.
Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top.
Add your favorite taco toppings.
Serve.
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June 7, 2014
Black Bean And Corn Quinoa Toss
Florence
Course Salad
Cuisine Mexican
- 2 -15 oz cans black beans rinsed and drained well
- 4 cups fresh or frozen corn kernels
- 1 pint grape or cherry tomatoes quartered
- 2 cups cooked quinoa
- 1 small red onion finely diced
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado pitted, peeled, and diced
- 1 Tbsp olive oil
- 2 lemons juiced
- sea salt to taste
In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
Whisk together olive oil and lemon juice.
Add to the salad bowl and toss to coat well.
Sprinkle with salt.
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Cinnamon Churros
Florence
Course Dessert
Cuisine Mexican
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 1 cup cold water
- 1 cup flour
- 3 large fresh eggs
- 1 tsp real vanilla extract
- sugar mixed with cinnamon for sprinkling
Preheat oven to 350° F
In sauce pan combine butter, salt, water and bring to boil.
Remove from heat and add flour and stir until mixture thickens an is dough like.
With an electric hand-mixer on low beat dough and add eggs 1 at a time mixing completely,
Add the vanilla and mix well in to dough.
Dough should look like mashed potatoes but feed sticky.
Put dough into pastry bag or plastic bag with corner cut off.
Squeeze slender lines of dough into rows leaving at least an inch in between each row. Each line of dough should be about 4 inches long.
Bake for 15 to 18 minutes or until they are deep golden brown.
Remove the cookie sheet and sprinkle cinnamon-sugar over the warm churros.
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