June 22, 2014
Classic Shrimp Ceviche
Florence
- 1/2 lb tiny cooked shrimp coarse chopped if you wish
- 1 cup finely diced cucumber
- 1/2 cup finely diced ripe avocado
- 1/2 cup finely diced Roma tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup fresh squeezed lime juice
- 2 Tbsp Franks Red Hot sweet chili sauce or similar
- 1 jalapeno chili seeded and minced
Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
Serve room temperature or chilled.
Serve over greens.
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June 21, 2014
Sizzling Mixed Pepper Fajitas
Florence
Course Main
Cuisine Mexican
- 1 lb. chicken breast - boned and skinned
- 1 large red onion
- 1 large carrot
- 1 sweet red bell pepper
- 1 sweet green bell pepper
- 1 sweet yellow bell pepper
- high heat cooking oil
- 2 cloves garlic minced
- 1 - 15 oz cab black beans rinsed and drained well
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp smoked paprika
- 8 - tortillas
Cut chicken into small thin strips.
In large skillet; drizzle cooking oil in to lightly coat bottom.
Cook chicken in skillet until lightly browned, set aside.
In large skillet; drizzle cooking oil in to lightly coat bottom.
Cut the onion, carrot, and all the peppers up into thin strips.
Put skillet over medium-high heat and add all the vegetables, cooking and stirring until just softened.
Stir in the chicken, garlic, beans, seasonings, and meat if you are adding, stirring and cooking for 1 minute, just until hot.
Remove skillet from heat.
Serve in tortillas
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Mixed Up Mango Bean Wraps
Florence
Course Sandwich
Cuisine Mexican
- 2 sweet bell peppers diced
- 1 small sweet onion diced
- 1 15 oz cans black beans rinsed and drained well
- 2 mangos diced
- 1 lime juiced
- 1/2 cup chopped fresh cilantro leaves
- 1 ripe avocado pitted, peeled, diced
- 4 medium size healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling
In a skillet over medium heat, add a small amount of oil, bell peppers and onion, stir and cook until softened
Add the beans, reduce heat to low and cook gently for 5 minutes.
In bowl combine mangos, lime juice, cilantro, and avocado, stir and keep cold.
Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.
Roll the tortillas up and serve.
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June 20, 2014
Fajita Seasoning
Florence
Course Spices
Cuisine Mexican
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
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Tomato Avocado Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados seed and skin removed
- 2 Tbsp fresh lemon juice
- 1 garlic clove grated
- 1 Roma tomato finely diced
- 1/4 cup finely chopped onion
- dash ground cumin
- dash hot pepper sauce
- salt and pepper to taste
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June 19, 2014
Mexican Jicama Sticks
Florence
Course Side
Cuisine Mexican
- 1 medium size jicama
- 3 Tbsp fresh lime juice
- 1/4 tsp chili powder
- 1/4 tsp sea salt
Peel the jicama then cut into french fry size strips.
Place jicama in bowl and sprinkle with lime juice and chili powder and toss lightly.
Add salt, toss again.
Chill or serve immediately.
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Bacon Bean And Rice Pot
Florence
Course Main
Cuisine American
- 6 slices bacon diced
- 1 large onion diced
- 1 garlic clove minced
- 1 cup beef broth
- 1 1/2 cups water
- 1 cup uncooked rice
- 1 tsp dried thyme
- 2 cups cooked or canned pinto or kidney beans
In skillet over medium heat, add bacon pieces and cook until browned and crispy.
Drain excess fat off on paper towels and set aside
Add in bacon grease the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.
Add beef broth and water to skillet, stir, then add the rice and thyme.
Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.
Remove from heat and add bacon pieces.
Server and Enjoy !
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June 18, 2014
Mozzarella Meatballs
Florence
Course Main
Cuisine Italian
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
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Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
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Serve with spaghetti of your choice.
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Whole Wheat Mac 'N Real Cheese
Florence
Course Side
Cuisine American
- 8 oz whole wheat elbow macaroni
- 2 cups frozen vegetables
- 1 3/4 cups milk divided
- 3 Tbsp whole wheat flour
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 3/4 cup shredded Cheddar cheese
- 1/4 cup shredded Parmesan cheese
- 1 tsp Dijon mustard
Cook macaroni according to package direction.
When macaroni is half way cooked add frozen vegetables and continue cooking until macaroni is tender.
Drain through a colander and keep warm.
In sauce pan, add 1 1/2 cups of the milk to the pot and bring to a simmer.
Whisk together remaining milk, flour, salt and pepper.
Slowly add flour mixture to simmering milk, simmer until thickened.
Add both cheeses and mustard, stir constantly until cheese is melted completely.
Add Macaroni and Vegetables, stirring until well coated.
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June 17, 2014
Citrus Wild Brown Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tbsp olive oil
- 1/2 Tbsp white rice vinegar
- 1/2 Tbsp real orange juice
- 1 tsp soy sauce
- salt and black pepper to taste
- 1/2 cup cooked brown rice chilled
- 1/2 cup cooked wild rice chilled
- 2 green onions chopped
- 1 celery stalk chopped fine
- 1/2 red bell pepper chopped fine
- 1 orange segments removed and cut in half (or use mandarin oranges)
- 2 Tbsp golden raisins
- 2 Tbsp chopped almonds toasted
- mixed greens for serving optional
In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
Add all remaining ingredients and toss to coat evenly with dressing.
Server over mixed greens.
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Club Night Rice Pudding
Florence
Course Main
Cuisine American
- 1 quart whole milk
- 1 pint heavy cream
- 1/2 tsp salt
- 1 whole vanilla bean
- 1 cup white sugar
- 3/4 cup long grain white rice
- 1 large egg yolk whisked
- 1 1/2 cup whipped cream topping
Combine the milk, heavy cream, salt, whole vanilla bean and 3/4 cup of the sugar into a saucepan; over medium heat. Bring just to a gentle boil stirring frequently. Continue stirring while you add the rice; turn heat to very low.
Cover the saucepan and simmer for 20 to 30 minutes, just until rice is cooked (it should be soft but not mushy).
Remove the saucepan from burner and let cool at room temperature for a few minutes.
Remove the vanilla bean, then start stirring the mixture gently while you add the remaining 1/4 cup of sugar, stirring until the sugar dissolves.
Ladle about a cup of rice mixture into a separate bowl and stir until room temperature, then, while stirring, add the egg yolk, combining it well, then add back into the saucepan with the rest of the rice mixture and stir to combine well; let entire mixture cool to room temperature.
Add most of the whipped cream topping to the saucepan (reserve about 1/8 of a cup) and stir to combine, then pour mixture into a broiler-proof shallow dish and spread the remaining whipped cream topping evenly over the top of the mixture.
Heat the broiler.
Put dish under the broiler and cook just long enough for the top to get golden brown.
Remove and refrigerate (uncovered) until chilled.
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June 16, 2014
Chocolate Mint Pie
Florence
Course Dessert
Cuisine American
- 1 cup Semi-Sweet Chocolate Mini Morsels
- 1 - 12 oz can Evaporated Milk
- 1 tablespoon butter
- 1 9- inch chocolate crumb crust
- 1 - 3.4 oz package vanilla instant pudding
- 1/3 cup water
- 1 teaspoon peppermint extract
- 4 drops green food coloring
- 1 - 8 oz frozen whipped topping thawed
- Additional Semi-Sweet Chocolate Mini Morsels garish
Melt 1 cup morsels and 1/3 cup evaporated milk in double boiler over medium heat.
Stir in butter; then pour into crust.
Refrigerate for 20 minutes,
Mix remaining evaporated milk, pudding mix, water, peppermint extract and food coloring.
Stir in 2 cups whipped topping.
Spoon over chocolate layer.
Refrigerate for 2 hours.
Sprinkle with additional Semi-Sweet Chocolate Mini Morsels as garish.
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