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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Bar Buffalo Wings
Florence
Course Appetizer
Cuisine Tex-Mex
- 30 Chicken Wingettes
- 6 tablespoons Louisiana hot sauce
- 1/4 cup butter
- 1 tablespoon white vinegar
- 1/8 teaspoon celery seed
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper
- 1/8 teaspoon garlic salt
- 1 dash black pepper
- 1/4 teaspoon Worcestershire sauce
- 1 to 2 teaspoon Tabasco sauce
- bleu cheese or ranch dressing
- celery and carrot sticks
In small sauce pan mix all ingredients.
Stirring occasionally, heat until butter is melted.
Deep fryer set at 375°F., (vegetable or peanut oil)
Fry 1/2 of the at a time for 12-15 minutes, so they fryer isn't overloaded.
Drain the wings for a few minutes then put them in a bowl or zip bag.
After all the wings have been fried, pour the sauce over them, cover or zip bag, and shake to completely coat the wings
Bake at 375°F for 5 minutes or you can eat them immediately.
Serve with carrot, celery sticks bleu cheese or ranch dressing
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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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July 2, 2014
Jalapeno Poppers
Florence
Course Appetizer
Cuisine Mexican
- 6 large jalapeno peppers
- 1 cup Monterey jack cheese
- 4 strips bacon
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup bread crumbs
- oil for frying
Cut up bacon in to small pieces and cook.
Drain excess grease on paper towel.
Cool bacon.
Mix together cheese & bacon.
**WEAR GLOVES**
Remove jalapenos tops and cut in half.
De-seed and clean them.
Fill jalapenos with cheese/bacon mixture.
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Put jalapenos back together.
Repeat until all jalapenos are full.
Take 3 bowls and put milk in one, flour in another and bread crumbs in last.
Dip jalapenos in the milk and then in the flour.
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Set aside and dry for 10 to 15 minutes.
Repeat until all jalapenos are done.
Dip jalapenos in the milk and then in the bread crumbs.
Set aside and dry for 10 to 15 minutes.
Repeat until all jalapenos are done.
Make sure all jalapenos are well coated in bread crumbs, if they are not repeat bread crumb coating.
Fry at once in hot oil, turning once and spooning oil over the uncooked places.
Cook until golden brown
Serve warm
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Spaghetti Ice Cream
Florence
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American
- 2 cups vanilla ice cream
- 1/2 cup strawberry topping
- 8 whole strawberries
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July 1, 2014
Vegetable Fried Rice
Florence
- 1 tablespoon butter
- 1/4 cup chopped carrot
- 1 green onion chopped
- 1/4 cup frozen peas
- 1 cup cold cooked rice
- 4 1/2 teaspoons soy sauce
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
Melt butter in a large non-stick skillet over medium heat.
Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
Remove pork mixture to a bowl and return skillet to medium heat.
Scramble egg in the skillet until completely set.
Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
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Ancho Chili Chicken Soup
Florence
Course Soup
Cuisine Mexican
- 2 medium ancho chilies chopped
- 1 cup hot water
- 2 ribs celery chopped
- 1 medium onion chopped
- 2 large carrots chopped
- 1 cup diced winter squash
- 1 cup shredded cooked chicken
- 5 cups chicken broth
- 1 tsp Mexican oregano
Put ancho chilies in a skillet over 30 tmedium-high heat and saute, stirring, until fragrant and lightly toasted - (30 to 60 seconds). Remove from heat and pour the hot water into the skillet and set aside to soak.
Meanwhile, in a large soup pot, put the remaining ingredients, bring to a boil, reduce heat to low, lightly cover pot and simmer gently for 20 minutes.
Get out a blender and pour the ancho chilies and water from skillet in the blender and puree until smooth.
When soup is done simmering, pour the ancho chili puree into the soup, stir, taste and season as needed. Let simmer for just a few minutes more, then serve hot.
May serve with a dollop of guacamole or sour cream on top.
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June 30, 2014
Teriyaki Beef Sticks
Florence
- 4 small 3/4" thick beef steak
- 1 1/4 cups light brown sugar
- 1 cup soy sauce
- 1 3/4 teaspoon ground ginger
- 1/8 teaspoon sesame oil
Trim fat off steak and score them.
Cut steaks in to strips to make it easy to put them on the skewers.
Combine remaining ingredients and mix well.
Pour over steak in a zip bag and refrigerator at least 3 hrs or overnight.
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Broil or grill to your desired wellness.
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