May 24, 2014
Easy Eastern Cole Slaw
Florence
Course Salad
Cuisine American
- 1 garlic clove pressed
- 1/4 cup rice vinegar
- 1 Tbsp olive oil
- 1 tsp soy sauce
- dash red pepper flakes
- 1 - 12 oz bag cole slaw mix shredded cabbage
- 1 cucumber cut into very thin strips
- 1 red bell pepper cut into very thin strips
- 4 green onions sliced thin lengthwise into strips
Whisk together garlic, rice vinegar, olive oil, soy sauce and red pepper flakes until well combined.
Add all remaining ingredients and toss to mix well.
Season with salt and pepper, if desired.
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Hearty Kale Bean Soup In No Time Flat
Florence
Course Soup
Cuisine American
- 1 Tbsp olive oil
- 2 regular carrots diced
- 1 small onion diced
- 1 garlic clove minced
- 2 - 32 oz boxes chicken or vegetable broth
- 4 cups tightly packed cleaned and chopped kale
- 1 - 15 oz. cannellini beans drained and rinsed
- 1/4 cup fresh shredded Parmesan cheese
In stock pot over medium heat add olive oil, carrots and onions and cook until softened.
Add the garlic and stir, cook for a few minutes so garlic flavor combines.
Add the broth and kale to the pot, bring to a boil, reduce heat just so the soup stays at a gentle simmer and cook for 10 minutes or until kale is tender.
Add the beans and cook until heated through, stirring occasionally.
Serve hot in bowls with Parmesan cheese sprinkled over each serving.
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May 23, 2014
Cinnamon Apple Oatmeal
Florence
Course Breakfast
Cuisine American
- 1/3 cup old fashioned oats
- 2/3 cup water
- 1 medium crisp apple washed, cored, and diced small
- 1/2 tsp cinnamon or to taste
- pinch of sea salt
- for serving; milk chopped nuts, fruit optional
Put all the ingredients in a saucepan over medium heat and bring just to a boil.
Reduce the heat to low and simmer gently, stirring several times, until oatmeal is cooked fully, about 5 to 10 minutes.
Serve with milk, nuts or fruit.
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Beef and Bean Chimichangas
Florence
Course Main
Cuisine Mexican
- 1 lb. Ground Beef - lean
- 3/4 cup Onion - chopped
- 3/4 cup Sweet Bell Pepper - diced
- 1 1/2 cups Whole Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
- 1 - 16 oz can Refried Beans
- 8 - 12 inch Flour Tortillas
- 1 - 16 oz. package Shredded Monterey Jack Cheese
- 1 tablespoon Butter - melted
- shredded lettuce
- 1 tomato diced
- sour cream
- salsa
Preheat oven 350°F
Brown ground beef in skillet over medium-high heat.
Drain excess fat.
Add onion, bell pepper and corn to skillet.
Cook for 6 minutes or until veggies are tender.
Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
Cook until all ingredients are heated though and then remove from heat.
Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
Roll up each tortilla separately and place them seam side down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or until golden brown.
Garnish with lettuce, tomato, salsa and sour cream.
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Sweet Chili Glazed Pork Tenderloin Medallions
Florence
Course Pork
Cuisine American
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 lb lean pork tenderloin cut into thin circles
- 2 tsp cooking oil
- 1/4 cup natural apple cider
- 1 Tbsp real maple syrup
- 1 tsp apple cider vinegar
Mix chili powder, salt and pepper, and sprinkle over pork.
Add oil to a frying pan and heat over medium-high heat until oil is sizzling.
Add the pork and cook until slightly browned.
Remove Pork.
Add the apple cider, maple syrup, and apple cider vinegar to frying pan and stir to combine and reduce heat to medium-low.
Add Pork back to frying pan and coat with sauce.
Cooking, stirring occasionally, until the sauce thickens into a glaze.
Server immediately.
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May 22, 2014
All Grown Up Salmon Sticks
Florence
Course Seafood
Cuisine American
- **DIP**
- 1/3 cup olive oil mayonnaise
- 1/4 cup plain Greek yogurt
- 1/2 lemon juice and zest
- 1 tsp chopped fresh dill
- **SALMON STICKS**
- 1 Egg
- 1 cup breadcrumbs
- 2 Tbsp finely chopped flat leaf parsley
- 2 Tbsp Parmesan cheese
- 1/4 tsp black pepper
- 1 lb fresh salmon cut into thin strips
**DIP**
In small mixing bowl, whisk together may, yogurt, lemon juice and zest and dill, until smooth.
Refrigerate while you are preparing and cooking fish sticks.
**SALMON STICKS**
Preheat oven to 400°F
In mixing bowl, whisk the egg whites until frothy.
In another mixing bowl, conbind breadcrumbs , parsley, Parmesan cheese, and black pepper,
Dip each fish piece in eggs and then breadcrumb mixture, (making sure on pieces are evenly coated) then place fish on baking rack on a baking sheet.
Bake for 20 minutes, carefully turn each piece 1/2 way through cooking time.
Remove from oven and let cool slightly
Serve with dipping sauce.
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Cannellini Greek Salad
Florence
Course Salad
Cuisine Greek
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tsp dried oregano flakes
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
- 1 -15 oz can cannellini drained then rinsed
- 1 Roma tomato diced
- 1/4 cup diced sweet onion
- 1/4 cup diced green pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- mixed greens for serving optional
In mixing bowl, whisk together vinegar, oil, oregano, pepper and salt until frothy.
Add in cannellini, tomatoes, onion, green pepper, feta, and olives, toss gently to coat all ingredients with dressing.
Serve over a bed of mixed greens.
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May 21, 2014
Surprising Salmon Radish Stackers
Florence
Course Appetizer
Cuisine American
- 16 pieces Rye or Pumpernickel bread
- 1/2 cup cream style horseradish
- 16 thin slices smoked salmon
- 16 thin slices of radishes circles
- 16 small sprigs of dill
Arrange break on serving tray.
Spread horseradish on each piece evenly.
Arrange the 16 pieces cocktail bread on a serving tray.
Top with thin slice of salmon.
Place a think radish slice on each, and garish with a sprig of dill
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Chili Chicken
Florence
Course Chicken
Cuisine American
- 2 tablespoons honey
- 5 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 12 chicken drumsticks skin removed
In large bowl combine honey, sweet chili sauce and soy sauce.
Set aside a small dish of the marinade for basting.
Place chicken drumsticks into the bowl and cover with marinade.
Cover Chicken and refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate.
Cook for 10 minutes per side, or until juices run clear.
Baste frequently with the reserved sauce during the last 5 minutes.
SECOND METHOD: Preheat to 350F and bake for 45 to 60 minutes.
I put all the sauce over them at the beginning and the bake.
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Chicken Artichoke Salad
Florence
Course Salad
Cuisine American
- 2 tsp lemon
- 1/2 tsp coarse brown or Dijon mustard
- 1/2 tsp finely chopped dill
- 1 1/2 Tbsp olive oil
- salt and pepper
- 3 cups mixed greens
- 3/4 cup chopped artichoke hearts jarred
- 1 cup chopped cooked chicken
- 1 cucumber diced
- 1 carrot diced
- 1 green onion chopped
- 1 Roma tomato diced
Whisk together lemon, mustard, dill and olive oil, salt and pepper to taste, until frothy.
Add the remaining ingredients to the bowl and toss gently to combine.
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May 20, 2014
Scallops In Creamy Cucumber Sauce
Florence
- 2 large seedless cucumbers-diced
- 1/2 tsp kosher salt divided in half
- 3 tsp butter divided in half
- 3 tsp olive oil divided in half
- 1/4 cup sour cream
- 1 1/2 lbs sea scallops patted dry
- 1/4 tsp black pepper
- 2 cups hot cooked brown rice for serving
Dice cucumbers, then put in a colander over plate. Sprinkle with 1/4 tsp salt and set aside for 30 minutes. This will help the excess water come out of the cucumbers.
In skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil.
When oil and butter are hot, add the drained cucumbers and cook, until cucumbers soften and lightly browned (stir often).
Add the sour cream,cook and stir for approximately 1 minute or until creamy and hot.
Add the remaining butter and olive oil to skillet over medium-high heat.
Add the scallops to hot butter and oil, sprinkle with the remaining salt and all the black pepper and cook, turning, until lightly browned. Do NOT under cook the scallops.
Add cucumber mixture back in to skillet and mix well until evenly heated.
Serve over 1/2 Cup brown rice.
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Cantaloupe Soup
Florence
Course Soup
Cuisine American
- 1 medium cantaloupe cleaned, diced
- 1 cucumber peeled, seeds removed, and diced
- 1/2 cup plain Greek yogurt
- 1/2 tsp fresh grated ginger
- 2 Tbsp fresh basil
- 2 tsp fresh mint
- 2 tsp olive oil
- 1/4 tsp white wine vinegar
- dash cayenne
Put all ingredients in food processor and pulse until smooth.
Place in bowl and refrigerate for approximately 1 hour for flavor blending.
Remove from refrigerator and stir. Server cold. Place a dollop of yogurt and mint on a garnish.
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