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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July 13, 2014
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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July 10, 2014
Italian Sausage Burgers
Florence
Course BBQ
Cuisine American
- 1 lb. Bulk Italian Sausage
- 4 Hamburger Buns
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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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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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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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July 3, 2014
Creamy Turkey Rice Soup
Florence
Course Soup
Cuisine American
- 1 small onion diced
- 1/2 cup butter
- 1/2 cup flour
- 4 cups chicken broth
- 2 cups cooked rice
- 1 cup cooked turkey diced
- 1/2 tsp salt
- 1 cup half and half
In stockpot, put the onion and butter over medium-low heat and stir until onion softens
Add flour slowly, stirring until flour turns golden yellow in color.
Continue stirring and slowly add in the chicken broth, cooking until broth thickens.
Add the remaining ingredients and cook an additional 5 minutes so all ingredients are warm.
Server Warm & Enjoy !
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