July 17, 2014
Tomato Zucchini Stew
Florence
Course Soup
Cuisine American
- 3 Tbsp cooking oil
- 1 large onion diced
- 2 stalks of celery diced
- 3 small zucchini shredded
- 2 lbs tomatoes diced small
- 1 cup good tomato paste
- chives for garnish
In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
Combine tomatoes and tomato paste into mixture.
Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
Serve hot with a sprinkle of chives on top of each bowl.
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July 16, 2014
Sweet & Sour Pork
Florence
Course Main
Cuisine American
- 8 Pork Chops
- 3/4 cup white sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
Combined all ingredients, except pork, in small sauce pan.
Bring to boil over medium heat, stirring continuously until mixture has thickened.
Pork over pork chops and refrigerate for 2 hours.
BBQ on grill until no longer pink.
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Party Cheese Ball
Florence
Course Appetizer
Cuisine American
- 8 oz finely shredded medium or sharp Cheddar cheese
- 1/4 cup finely minced onion
- 8 oz cream cheese softened to room temperature
- 2 Tbsp real mayonnaise
- 2 Tbsp chopped chives
- 1 cup finely chopped nuts
In large bowl, combined all ingredients, except nuts.
Make balls and roll cheese in chopped nuts until well coated,
Cover with plastic food wrap and chill until ready to serve.
Serve with crackers.
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July 15, 2014
Meatball Soup
Florence
Course Soup
Cuisine American
- 1 lb frozen meatballs thawed
- 2 Tbsp olive oil
- 4 cups chicken broth or stock
- 1 can 14 oz diced tomatoes w/ green chilies
- 6 cups fresh kale - chopped
- sea salt and black pepper to taste
- shredded Parmesan cheese
In large stock pot, add in defrosted meatballs and olive oil.
Over medium-high heat cook meatballs until browned.
Add in chicken stock and tomatoes, and scrap the bottom of the pot to remove the brown bits.
Add the kale, stir, and bring to a boil, then reduce heat, cover pot, and slowly simmer for 20 minutes or until kale is tender.
Add salt and pepper to taste.
Sprinkle with Parmesan cheese before serving.
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Beefy Corn Chowder
Florence
Course Soup
Cuisine American
- 1/2 lb ground beef
- 1 tsp cooking oil
- 1 Tbsp butter
- 1 Tbsp flour
- 4 cups chicken broth
- 4 cups cooked whole kernel corn fresh, canned, or frozen
- 2 spring onions chopped (include green tops)
- 1 garlic clove minced
- 1/2 to 1 Tbsp chili powder to taste
- 1/2 tsp salt
- 1/4 tsp black pepper
In a large stock pot over medium heat, brown ground beef in the oil until browned.
Remove meat from pot.
Add the butter and flour to the pot and stir together until blended, then continue stirring until the flour loses its white color.
Immediately add the chicken broth & beef, stirring to combine completely.
Add the remaining ingredients, stir to combine, cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.
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July 14, 2014
Sloppy Joe
Florence
Course Main
Cuisine American
- 1 pound lean ground beef Turkey, Chicken or Pork can also be used
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon prepared yellow mustard
- 3/4 cup ketchup
- 3 teaspoons brown sugar
- salt and ground pepper to taste
In skillet over medium heat, brown ground beef, onions and peppers.
Drain off excess liquid.
Stir in remaining ingredients and simmer for 15 to 20 minutes, stirring frequently.
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Zucchini And More Stew
Florence
Course Soup
Cuisine American
- 2 Tbsp cooking oil
- 2 medium onions diced
- 4 large tomatoes diced
- 1 tsp salt
- 1/2 lb green beans trimmed and cut small
- 5 cups water or broth
- 6 small young zucchini, chopped
- 4 yellow squash chopped
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Dill
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Rosemary
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Basil
Put oil in large stock pot over medium heat, cook onion until tender.
Add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.
Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.
Season with salt and pepper.
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July 13, 2014
Turkey Cabbage Soup
Florence
Course Soup
Cuisine American
- 1 Tbsp cooking oil
- 1 lb ground turkey
- 2 celery stalks diced small
- 1 medium size yellow onion diced
- 1 can 15 oz petite diced tomatoes
- 4 cups chicken or vegetable broth
- 1 medium head cabbage shredded fine
Put oil and turkey in a large stock pot over medium-high heat.
Cook turkey completely, making sure turkey is in small pieces.
Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
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Honey And Herb Grilled Pork Roast
Florence
Course Main
Cuisine American
- 3 pounds pork chops
- 1 cup beef broth
- 1/2 cup honey
- 1 teaspoon ground mustard
- 1/4 cup olive oil
- 1/2 small onion -- chopped finely
- 1 garlic clove -- minced
- 2 teaspoons dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Combine all ingredients, except pork roast
Put pork roast in large plastic bag.
Pour marinade over pork
Marinate at least 4 hours in refrigerator, or overnight
Remove pork roast from marinade, reserving marinade
Bake at 350 F for 30 minutes per pound, basting occasionally
Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast
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July 12, 2014
Summer Chicken Salad
Florence
Course Sandwiches
Cuisine American
- 2 Cooked Chicken Breast
- 1/8 tsp. Celery Salt
- 1/4 Cup Mayo
- 4 Fajita Tortilla Shells
In food processor chop chicken breasts.
Add celery salt and mayo.
Spread evenly on tortillas.
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Refreshing Red Bell Pepper Soup
Florence
Course Soup
Cuisine American
- 4 red bell peppers diced
- 1 small sweet onion diced
- 1 cup tomato juice
- 3 cups vegetable broth
- 1/4 cup chopped fresh herbs - oregano basil, thyme, rosemary, or any blend you like
- kosher salt and black pepper to taste
In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
Stir again before serving, taste and adjust seasoning.
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July 11, 2014
Classic Gazpacho
Florence
Course Salad
Cuisine American
- 2 ripe tomatoes diced small (capture the juice)
- 2 young fresh cucumbers seedless or seeds removed, peeled, diced small
- 2 green spring onions finely chopped
- 1/2 cup tomato-vegetable juice
- sea salt and black pepper to taste
- drizzle olive oil
- drizzle white wine vinegar
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