May 28, 2014
Black Eyed Pea And Corn Salad
Florence
Course Salad
Cuisine American
- 2 - 15 oz cans black eyed peas
- 1 - 15 oz corn
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
- 8 oz cooked brown rice chilled
- 2 stalks celery diced fine
- 2 green onions diced fine
- 1 small red bell pepper diced fine
Drain black eyed peas and the corn through a colander; set aside.
In mixing bowl, whisk together the olive oil, lemon juice, fresh parsley, salt and pepper, until completely combined.
Add the brown rice, celery, onion, and bell pepper to the bowl with the dressing.
Toss to mix all ingredients.
Add the black eyed peas and corn.
Toss to mix all ingredients.
Serve chilled.
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Fish Sticks
Florence
Course Seafood
Cuisine American
- **TARTER SAUCE**
- 1/2 cup sour cream
- 1 Tbsp finely chopped pickles or pickle relish
- **FISH STICKS**
- 1 lb firm white fish cut into finger-size strips
- 1/2 cup cornmeal
- 1/4 tsp garlic powder
- dash cayenne
- 1/4 cup flour
- 1/4 tsp black pepper
- 2 large egg
- 1 tsp fresh lemon juice
**TARTER SAUCE**
Mix together sour cream and pickles.
**FISH STICKS**
Preheat oven to 425°F.
Place cooling rack on baking sheet.
In food processor, blend together, cornmeal, garlic powder and cayenne, until mixture is very fine.
Mix together in a pie pan flour and black pepper.
Whisk together eggs and lemon juice.
Dip each piece in flour mixture, then egg mixture, then cornmeal mixture.
Repeat until all fish has been dipped.
Bake fish for 15 minutes, flip fish 1/2 through for complete cooking.
Remove from oven and allow to cool slightly before serving.
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May 27, 2014
Turkey Quesadillas
Florence
Course Main
Cuisine Mexican
- 1 pound ground turkey
- 1 - 1.27 oz. package Fajita Seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers chopped
- 2 Red Bell Peppers - chopped
- 1 onion - chopped
- 10 - 10 inch Flour Tortillas
- 1 - 8 oz. package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 - 8 oz. package shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Cook ground turkey until completely done.
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the turkey and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
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White Tuna Artichoke Salad
Florence
- 1 - 12 oz can white tuna in water drained
- 1 - 6 oz jar artichoke hearts coarse chopped
- 1/2 cup chopped ripe olives
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 1/2 tsp dried oregano flakes
- mixed salad greens for serving
In bowl, toss together all the ingredients.
Refrigerate for 30 minutes
Serve over mixed salad greens.
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May 26, 2014
Chicken Strips
Florence
Course Main
Cuisine American
- 1 large egg
- 1 dash of hot sauce
- 1 cup cornmeal
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp thyme
- 1 lb chicken breast bones and skin removed, cut into strips
Preheat oven to 350°F.
Place cooling rack on baking dish.
Whisk together eggs and hot sauce and place in pie pan.
Mix together cornmeal, garlic powder, black pepper, and thyme and place in pie pan.
Coat each piece of chicken with egg mixture then cornmeal mixture.
Repeat until all chicken is coated evenly.
Place chicken on rack and back for 25 to 30 minutes or until chicken is slightly browned.
Server with BBQ, Ranch or any of your favorite dipping sauces.
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No Guilt Ranch Style Dip
Florence
- 1/2 cup buttermilk
- 1/3 cup olive oil mayonnaise
- 2 Tbsp minced fresh dill
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
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May 25, 2014
Albacore Asian Stir Fry
Florence
- 2 - 5 oz . cans white albacore tuna packed in water
- peanut oil
- 1 small sweet onion cut into thin strips
- 2 garlic cloves minced
- 1 - 16 oz bag frozen stir-fry vegetables
- 2 Tbsp soy sauce
- 1 lemon juiced
- hot cooked brown rice for serving
Drain Tuna.
Heat oil in a skillet until very hot.
Add the onion and garlic and stirring quickly for approximately.
Add frozen vegetables and cook, stirring until vegetables soften, about 3 to 5 minutes.
Cook on a high of heat as possible, but do not burn.
When vegetables are tender, stir in the soy sauce, lemon juice, add the albacore.
Remove from the heat, and stir gingerly to combine.
Serve over hot cooked brown rice.
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Chili Seasoning
Florence
Course Spices
Cuisine Tex-Mex
- 1/4 cup all-purpose flour
- 4 teaspoons chili powder
- 1 tablespoon crushed red pepper
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 2 teaspoons white sugar
- 2 teaspoons ground cumin
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
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Veggie Patties
Florence
Course Vegetarian
Cuisine American
- 1 large egg
- 1/4 cup whole wheat flour
- 1 green onion chopped
- 1 Tbsp horseradish
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup grated carrots
- 1 cup grated parsnips
- 1 cup grated potatoes
- 1 cup grated sweet potatoes
- oil for cooking
Preheat oven to 375°F.
Grease 13x9 baking pan.
Whisk together eggs, flour, onion, horseradish, salt and pepper until well combined.
Add in carrots, parsnips, potatoes, and sweet potatoes and mix well.
Heat cooking oil in large skillet over medium-high heat.
Ladle small piles of mixture into the skillet, press down with a spatula to form patties. Cook until patties are browned, then carefully flip and cook again until browned; remove to baking sheet and continue cooking until all mixture is used.
Bake for 12 to 14 minutes or until patties are cooked through and firm.
Serve hot.
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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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