June 6, 2014
Bacon, Egg, And Cheese Bagel
Florence
Course Breakfast
Cuisine Amerian
- 1 bagel
- 2 eggs
- 2 slices of bacon
- 2 slices of cheese
Cook bacon until crisp.
Toast bagel.
Fry eggs in bacon grease. When 1/2 way cooked pop yolk and turn over.
When is eggs are almost cooked place a piece of cheese on each egg to melt.
Take toasted bagel and add 1 egg/cheese on bottom.
Place 4 slices of bacon in the middle (2 slices of bacon in 1/2).
Then add other egg on the top.
Enjoy !
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Traditional Table-Side Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados pit and peel removed, then diced
- 1 small sweet onion minced
- 1 garlic clove grated
- 1 or 2 jalapeno peppers seeded and grated or finely chopped
- 1 lime juiced
- salt and pepper to taste
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June 5, 2014
Corn Jicama Relish
Florence
Course Relish
Cuisine Mexican
- 1/2 cup corn kernels frozen kind, thawed and drained
- 1 cup finely diced jicama
- 1 cup finely diced Roma tomato
- 1/4 cup finely diced sweet bell pepper
- 2 Tbsp chopped ripe olives
- 2 Tbsp apple cider vinegar
- 1 Tbsp picante salsa roja, or salsa verde
- 2 Tbsp olive oil
In a glass bowl, mix all the ingredients together.
Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
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Chunky Chimichurri
Florence
Course Sauce
Cuisine Mexican
- 1 cup chopped flat leaf parsley
- 4 garlic cloves grated
- 1/2 tsp kosher or sea salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 Tbsp dried oregano flakes
- 2 green onions chopped
- 1/2 cup olive oil
- 3/4 cup white wine vinegar
- 3 Tbsp fresh lemon juice
- 1/4 cup water
Place all ingredients in processor and pulse until chunky, not pureed.
Storage in glass container in refrigerate, covered.
Serve as a sauce on grilled meats, poultry, fish and veggies.
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June 4, 2014
Strawberry Shortcake
Florence
Course Dessert
Cuisine American
- 1 pint Strawberries
- 1 package dessert cups
- 1 can Reddiwip Whipped Cream
Clean and cut up strawberries in to bowl.
Sprinkle strawberries with sugar and refrigerate for about an hour.
Cover each dessert cup with strawberries.
Top with Reddiwip Whipped Cream.
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Yuca Fish Patties
Florence
Course Seafood
Cuisine Mexican
- 1 Tbsp cooking oil
- 1 green onion chopped fine
- 1 garlic clove grated
- 1 lb cooked flaky fish not oily fish
- 1 cup cooked smashed yuca
- 1/4 cup bread crumbs
- 1/2 tsp yellow or brown prepared mustard
- 1/2 tsp ground cumin
- sprinkle red pepper flakes
- salt and black pepper
- 1 Tbsp chopped cilantro leaves
- 2 large eggs lightly beaten
Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
Form into patties and set aside while you prepare a skillet.
Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.
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June 3, 2014
Citrus Ceviche
Florence
Course Fish
Cuisine Mexican
- 1 lb raw firm white fish - Examples: tilapia cod, haddock, etc.
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 cup sweet onion finely diced
- 1/2 cup Roma tomatoes finely diced
- 1 jalapeno pepper seeds removed, minced
- 1 tsp sea salt
- 1 tsp dried oregano flakes
- 1/2 tsp cumin
- 2 Tbsp olive oil
- 1 ripe avocado diced
- 1/2 cup chopped fresh cilantro
Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.
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Roasted Red Peppers
Florence
- 4 large red orange or yellow bell peppers
- 2 tablespoons good olive oil
Preheat oven to 500° F
Place aluminum foil over baking sheet and grease well.
Place whole peppers on baking pan, in center of oven and bake for 30 to 40 minutes or until the skins are completely wrinkled and the peppers are charred.
Remove from oven.
Cover with aluminum foil and allow to cool for approximately 30 minute or until they are cool enough to handle.
Remove stems, peels and seeds and put in to pieces with any juices that have collected on pan.
Pour the oil over the peppers.
Cover with plastic wrap and refrigerate for up to 14 days.
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Roasted Red Pepper Hummas
Florence
- 2 cloves garlic minced
- 1 - 15 oz can garbanzo beans drained
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1/2 cup roasted red peppers
- 1/4 teaspoon dried basil
In food processor, combine garlic, garbanzo beans, tahini and lemon juice.
Process until smooth.
Add roasted red peppers and basel.
Process until peppers are finely chopped.
Cover, Chill and Serve.
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June 2, 2014
Quick Time Sweet Potato Bean Chili
Florence
Course Main
Cuisine American
- 2 Tbsp cooking oil
- 1 medium sweet potato peeled and diced petite
- 1 medium sweet onion diced
- 2 garlic cloves minced
- 2 Tbsp chili powder
- 4 tsp cumin
- 1/4 tsp kosher salt
- 2 1/2 cups water
- 2 - 15 oz can black beans drained and rinsed
- 1 - 14 oz can diced tomatoes
- 4 tsp lime juice
Combine in sauce pan oil, sweet potato, and onion and cook over medium-high heat.
Stir and cook until sweet potato start to soften, then stir in the garlic, chili powder, cumin and salt.
Add the water, reduce heat to low, cover and simmer for about 10 minutes or until the sweet potatoes are soft.
Add the beans, tomatoes, and lime juice, stir and simmering about 10 minutes just until heated through.
Serve with Sour Cream and Cilantro.
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This will be rougher in texture that store bought. Store bought is usually made with hulled sesame. This can be made with either, but not hulled sesame are more nutritious. Bulk sesame seeds can be purchased a Health Food or Organic stores.
Tahini
Florence
- 1 cup sesame seeds
- 2 Tablespoons to 1/2 cup olive oil
Lightly roast sesame seeds on low heat for about 10 minutes, stirring often.
Cool, then add to food processor with 2 tablespoons of olive oil.
Process until mixture is smooth.
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You can omit or adjust the olive oil to your taste.
Hummas
Florence
- 1 clove garlic
- 1 - 19 oz can garbanzo beans half the liquid reserved
- 4 tablespoons lemon juice
- 2 tablespoons tahini
- 1 clove garlic chopped
- 1/2 teaspoon salt
- black pepper to taste
- 2 tablespoons olive oil
In food processor chop garlic.
Add garbanzo beans & liquid and process until almost smooth.
Add lemon juice, tahini, chopped garlic, salt and pepper process mixture until creamy and mixed well.
Put in bowl and pour olive oil on top and serve.
NOTE: If you like it thicker, cut back on the liquid from garbanzo beans.
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