July 24, 2014
Chicken Kabobs
Florence
Course Main
Cuisine American
- 2/3 cup vegetable oil
- 2 tablespoons white vinegar
- 1/2 teaspoon parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 pounds chicken breasts boneless skinless cut in 2" cubes
- 1 medium red bell pepper -- large chunks
- 1 medium green bell pepper -- large chunks
- 2 medium onions - chunks
- 6 bamboo skewers
In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper
Add the remaining ingredients and toss to coat
Cover and refrigerate for 2 hours
Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers
If using bamboo skewers, they must first be soaked in water for 15-20 minutes
Preheat the grill to medium-high heat
Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through
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July 23, 2014
Cod Tortilla Soup
Florence
Course Seafood
Cuisine American
- 1/2 cup onions -- chopped
- 1 garlic clove -- minced
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes -- or to taste
- 1 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
In large skillet, saute onions and garlic until tender.
Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
Add corn kernels
Set cod fillets on top of broth and spoon liquid over cod
Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
Garnish each bowl with tortilla strips
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Italian Vegetable Pasta Salad
Florence
Course Salad
Cuisine Italian
- 16 oz penne
- 1 bag 16 oz frozen Italian vegetables, thawed
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil
- 2 cloves garlic grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup diced sweet red bell pepper
- 1/4 cup diced green onions
- 1/4 cup shredded fresh basil
- 1/4 cup diced ripe olives
Bring a large stock pot salt cold water and bring to a boil
Cook pasta according to package instructions.
Add thawed vegetables 2 minutes before the pasta is cooked completely.
Drain pasta and veggies into a colander and let sit.
In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
Add pasta and red pepeper to dressing mixture and toss until coated well.
May be served room temperature or cooled.
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July 22, 2014
Smore Cupcakes
Florence
Course Dessert
Cuisine American
- 7 whole graham crackers finely crushed
- 1/4 cup powdered sugar
- 6 tbsp butter melted
- 4 bars milk chocolate candy
- 12 large marshmallows
Preheat oven to 350.
Place graham crackers into food processor and finely crush into crumbs.
Combine graham cracker crumbs, powdered sugar and butter in small bowl.
Place small scoop of crumb mixture in each cup of muffin pan.
Press crumbs to cover the bottom.
Bake 4-5 minutes or until edges lightly browned.
Remove pan from oven; place 1 chocolate rectangle into each cup.
Cut marshmallows in half. Place 3 marshmallow halves in each cup cake section.
Return to oven 1-2 minutes or until marshmallows are just slightly softened.
Remove from oven; cool 15 minutes.
Carefully remove cups from pan.
-
>>Try not to eat them all at once 😉
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Fast and Simple Soup
Florence
Course Soup
Cuisine American
- 3 medium size carrots
- 3 medium size parsnips
- 6 cups vegetable broth
- kosher salt and black pepper to taste
- 1/2 lemon juiced
- 1/4 tsp marjoram or 1/4 tsp thyme
Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
Cool.
Place mixture in blender and puree until smooth, using only enough broth to your liking.
Return the puree to a soup pot, stir in the lemon juice and herbs.
Heat over low heat and bring back up to temperature and serve hot.
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July 21, 2014
Summertime Blueberry Muffins
Florence
Course Breakfast
Cuisine American
- 1/2 cup butter
- 1 1/4 cups white sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 cups fresh blueberries
- 1/4 cup white sugar
Preheat oven to 375 F.
Line muffin pans with paper liners.
In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.
Add eggs and mix well.
Mix flour, baking powder and salt together and mix well.
Add flour mixture and milk and mix well.
Fold in berries.
Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar.
Bake for 30 minutes.
Allow to cool in pans for approximately 30 minute before removing them from pans.
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Potato Skins With Cheese And Bacon
Florence
Prep Time 20 minutes mins
Cook Time 1 hour hr 13 minutes mins
Total Time 1 hour hr 33 minutes mins
Course Appetizer
Cuisine American
- 4 medium unpeeled baking potatoes 2#
- vegetable cooking spray
- 4 slices bacon
- 3/4 cup cheddar cheese
- 1 tablespoon minced fresh chives
- 1/4 cup non-fat sour cream
Bake potatoes at 425°F for 1 hour (60 minutes) or until done
Cool slightly
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick skin.
Place potato shells on a baking sheet
Bake at 425°F for 8 minutes or until skins are crisp.
Cut bacon in to small pieces and cook in skillet.
Drain excess fat on paper towels and cool.
Divide cheese evenly among the shells
Bake at 425°F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives.
Serve with sour cream
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July 20, 2014
Meatloaf
Florence
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main
Cuisine American
- 1 1/2 lbs ground beef pork or turkey
- 1 cup milk
- 1/4 teaspoon dried sage leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon ground pepper
- 1/2 cup bread crumbs
- 1 egg
- 1 clove garlic
- 1 small onion finely chopped
- 1/2 cup BBQ Sauce
Preheat oven to 350°F.
Mix together all ingredients, except BBQ Sauce.
Make in to loaf shape and place in 13x9 pan.
Top with BBQ Sauce.
Bake for 60 to 75 minutes.
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Beef Fajita
Florence
- 2 lbs. Steak
- 1 Medium Onion
- 1 Medium Sweet Bell Pepper red, yellow or orange
- 8 Flour Tortilla
Saute the onions and peppers together until tender.
Remove from pan.
Brown the steak until it is to your desired taste.
Add onions and peppers and reheat.
Put in to tortilla and serve.
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July 18, 2014
Crazy Teenage Mac-n-Cheese Taco
Florence
Course Main
Cuisine American
- 1 cup left over taco meat
- 1 cup left over Mac-n-Cheese
- 4 small soft taco shells
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Tangy Heirloom Tomato Soup
Florence
Course Soup
Cuisine American
- 1 1/2 lbs ripe heirloom tomatoes cored and diced - do not remove skins
- 1/2 cup good tomato paste
- 1/4 cup chopped celery leaves
- dash chili powder
- 2 Tbsp white wine vinegar
- 3 Tbsp good olive oil
- 6 to 10 fresh basil leaves - to your taste
- 1 1/2 cups to 2 cups water - depending on thickness desired
- sea salt and black pepper as needed
Add all ingredients in to blender and puree until smooth.
Add desired amount of water and puree to mix.
Add salt and pepper to taste.
Refrigerate soup overnight so the ingredients meld together.
Sprinkle chopped fresh basil leaves.
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July 17, 2014
Vegetable Stew
Florence
Course Soup
Cuisine American
- 1 sweet potato
- 1 white potato
- 1 small rutabaga
- 2 onions
- 3 parsnips
- 4 regular carrots
- 6 cups vegetable broth
- kosher salt and black pepper to taste
Peel and dice all the vegetables.
Place all vegetables in stock pot.
Bring to boil and then reduce heat to low and simmer until vegetables are tender.
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