July 10, 2014
Monterrey Mexican Rice Salad
Florence
Course Rice
Cuisine Mexican
- 1/2 cup sour cream
- 1/2 cup red salsa (not chunky)
- 1/2 cup olive oil
- 1 tsp kosher or sea salt
- 4 cups cooked long grain brown rice
- 1 box 10 oz frozen corn kernels, thawed and drained
- 1/2 cup diced green bell pepper
- 1 small zucchini washed and diced
- 3 Roma tomatoes washed and diced
- 2 green onions washed and chopped
- 1/2 cup sliced ripe olives
- 1 cup finely shredded Monterrey Jack Cheese
In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
Add the remaining ingredients to bowl and stir well to coat with dressing.
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July 9, 2014
Fruity Rice Salad
Florence
Course Rice
Cuisine American
- 1 cup uncooked long grain white rice
- 2 kiwi peeled and sliced into thin crescents
- 1 green delicious or Granny Smith apple cored and diced
- 1/2 cup chopped celery
- 1/2 cup shelled roasted pistachio kernels
- 1/4 cup chopped green onions
- 3 tsp chopped fresh parsley
- 3 tsp white wine vinegar
- 1 tsp extra-virgin olive oil
Cook rice according to package directions.
Cool rice.
Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
In another bowl, whisk together the white wine vinegar and olive oil.
Drizzle over salad.
Cover and chill for 1 hour.
Remove from refrigerator and toss.
Server & Enjoy !
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Baked Cheesy Brown Rice Casserole
Florence
- 2 1/2 cups COOKED brown rice
- 4 green onions chopped
- 1 cup small curd cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 tsp dried dill
Preheat oven to 350°F
Grease 8x8 baking dish.
In large bowl combine all ingredients.
Pour mixture in to grease baking dish.
Bake (uncovered) for 15 to 20 minutes, it should be browned around edges.
Remove and let sit for 5 minutes on wire rack.
Server & Enjoy !
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July 8, 2014
Chinese Fried Rice
Florence
Course Side
Cuisine Chinese
- 6 slices bacon slices -- chopped
- 2 1/2 cups cooked rice -- cold
- 2 tablespoons soy sauce
- 2 eggs -- slightly beaten
- 3/4 cup chopped onions
- 1/2 cup green peppers -- chopped
- 1/2 cup celery -- chopped
In large skillet, cook bacon until brown, but not overly crisp.
Remove bacon, retain 4 tablespoons of bacon fat.
Add soy sauce, onions, peppers and celery and cook until tender.
Add egg cook until egg is done.
Add bacon and rice and stir until complete warmed.
Serve & Enjoy !
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Steak On A Stick
Florence
Course Main
Cuisine American
- 4 eye of round steaks
- 1 small can crushed pineapple -- in heavy syrup
- 1/2 cup teriyaki sauce
- 1 cup vermouth -- sweet or dry
Cut meat in to strips.
Mix pineapple, teriyaki sauce and vermouth.
Pour over meat.
Cover and marinate meat overnight.
Put meat on skewers.
Grill to your desired wellness.
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July 7, 2014
Hot Brown Casserole
Florence
Course Main
Cuisine American
- 1 pound ham -- thin sliced
- 1 pound turkey breast -- thinly sliced
- 3 cans cream of mushroom soup
- 1 large can asparagus pieces
- 3/4 pound Velveeta
- 6 slices bacon -- cooked crumbled
- 1 tomato -- sliced
In large casserole dish, layer ingredients as follows: 1/3 lb ham, 1/3 lb turkey, 1 can mushroom soup, 1/3 can asparagus pieces and 1/4 lb cheese.
Repeat until all three layers are complete.
Top tomatoes slices and crumbled bacon
Bake at 350°F about 45 minutes or until bubbly.
Server over toasted bread.
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Salsa Dip
Florence
Course Salsa
Cuisine Tex-Mex
- 4 tomatoes -- chopped/drained
- 2 packages green onions -- chopped
- 1 can black olives -- chopped
- 1 can green chilies -- chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 tablespoon garlic salt
Mix all ingredients together in a bowl.
Refrigerate for at least an hour.
Serve with tortilla chips
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July 6, 2014
Chicken Vegetable Rice
Florence
Course Main
Cuisine American
- 2 cups chicken breast
- 2 cups frozen corn
- 2 cups zucchini
- 1 1/2 cups carrots
- 1 cup green onions
- 2 Tablespoons soy sauce
- 3 cups uncooked rice
Prepare rice according to package instructions.
In skillet cook chicken in Olive oil (I like to use Tuscan Herb flavored) over medium heat, until no longer pink.
Add in vegetables and cook until all vegetables are tender.
Add in rice, mix well and serve.
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Italian Breakfast Casseroles
Florence
Course Breakfast
Cuisine Italian
- 4 medium red potatoes -- sliced
- 2 tablespoons cooking oil
- 8 eggs -- lightly beaten
- 1 tablespoon butter or margarine
- 1/2 pound thinly sliced fully cooked ham -- diced
- 2 cups prepared spaghetti sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
In a skillet, fry potatoes in oil until tender, about 10-15 minutes.
Place in the bottom of four individual 16-oz baking dishes.
In skillet, scramble eggs in butter until done.
Spoon over potatoes.
Top with ham.
Pour 1/2 cup spaghetti sauce into each casserole; sprinkle with cheese
Preheat oven to 350°F.
Bake for 20 minutes or until hot and bubbly.
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July 5, 2014
Cod Summer Salad
Florence
Course Fish
Cuisine American
- 1 pound cod fillets
- 4 cups chopped lettuce
- 3 medium cucumbers -- peeled & seeded and cut into 1" chunks
- 2 medium tomatoes -- cut into wedges
- 1/2 small red onion -- sliced
- 1/2 cup Greek olives -- chopped
- 1/2 cup feta cheese -- crumbled
- Sea Salt -- to taste
- Fresh Ground Black Pepper-- to taste
- >>>OREGANO VINAIGRETTE<<<
- 6 tablespoons olive oil
- 1/4 cup lemon juice
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
Cut cod into 1 1/2-inch chunks
Place cod in a shallow, microwave safe dish
Cover loosely with plastic wrap
Cook in microwave on high for 3 to 4 minutes (fish should be flake when tested with fork), turning 1/2 way through cooking time.
Remove from microwave and let cool.
>>>OREGANO VINAIGRETTE<<<
Whisk all ingredients together.
Gently toss lettuce, cucumbers, tomatoes, onion, and olives together with Oregano Vinaigrette.
Add feta and cod and gently toss just until combined
Season to taste with salt and pepper.
Serve & Enjoy !
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BBQ Sauce For Smokies
Florence
Course Appetizer
Cuisine American
- 1 - 10 oz can tomato soup
- 1/4 cup sweet pickle relish
- 1 tablespoon Worcestershire sauce
- 1/4 cup onion -- finely diced
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
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July 4, 2014
Sesame Chicken
Florence
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1 dash sesame oil
- 1 pound skinless boneless chicken breast meat - cubed
- 1 cup chicken broth
- 1 cup white sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon chile paste
- 1 clove garlic minced
- 1/4 cup cornstarch
- 1/2 cup water
- 1 quart olive oil for frying
- 2 tablespoons toasted sesame seeds
Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.
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