June 10, 2014
Tomatillo Salsa
Florence
Course Salsa
Cuisine Mexican
- 18 tomatillos - husked and chopped
- 1 small sweet onion - diced
- 1/2 cup cilantro leaves - minced
- 2 Tablespoons
- 1/4 tsp sea salt
- pinch sugar
- 2 jalapeno peppers - cleaned out seeds and minced
Mix all ingredients in a bowl and stir well.
Cover and refrigerate for an hour.
Store in covered container for a few days in refrigerator.
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June 9, 2014
Skillet Cilantro Shrimp Verde
Florence
Course Main
Cuisine Mexican
- 1/4 cup butter
- 2 Tbsp olive oil
- 1 to 2 lbs fresh cleaned shrimp
- 2 cups salsa verde
- 1 cup fresh cilantro chopped fine
- fresh lemon juice
- brown rice optional
In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
Cook just 1 minute, stirring.
Add the salsa verde and stir to combine.
Reduce heat to low and cook until shrimp is firm and turns pink.
Remove from heat. Add cilantro.
Server over brown rice.
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June 8, 2014
Fish And Cole Slaw Tacos
Florence
Course Main
Cuisine Mexican
- 2 lbs fresh firm white fish tilapia, cod, haddock, etc
- 2 Tbsp lite soy sauce
- 1/4 cup good olive oil
- 1 Tbsp fresh squeezed lime juice
- 1 Tbsp real orange juice
- 1 Tbsp rice wine vinegar
- 1 bag 14 oz cole slaw mix
- salt and black pepper to taste
- 8 whole wheat sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)
Cut the fish up into 8 equal pieces and put in a large glass bowl.
Toss fish with soy sauce to coat well.
Cover bowl with plastic wrap and refrigeratorate for 1 hour.
Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy.
Add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing.
Taste and add salt and black pepper as needed. Set aside.
**FISH**
Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off.
Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top.
Add your favorite taco toppings.
Serve.
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June 7, 2014
Black Bean And Corn Quinoa Toss
Florence
Course Salad
Cuisine Mexican
- 2 -15 oz cans black beans rinsed and drained well
- 4 cups fresh or frozen corn kernels
- 1 pint grape or cherry tomatoes quartered
- 2 cups cooked quinoa
- 1 small red onion finely diced
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado pitted, peeled, and diced
- 1 Tbsp olive oil
- 2 lemons juiced
- sea salt to taste
In glass bowl mix together black beans, corn, tomatoes, quinoa, onion cilantro and avocado.
Whisk together olive oil and lemon juice.
Add to the salad bowl and toss to coat well.
Sprinkle with salt.
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Cinnamon Churros
Florence
Course Dessert
Cuisine Mexican
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 1 cup cold water
- 1 cup flour
- 3 large fresh eggs
- 1 tsp real vanilla extract
- sugar mixed with cinnamon for sprinkling
Preheat oven to 350° F
In sauce pan combine butter, salt, water and bring to boil.
Remove from heat and add flour and stir until mixture thickens an is dough like.
With an electric hand-mixer on low beat dough and add eggs 1 at a time mixing completely,
Add the vanilla and mix well in to dough.
Dough should look like mashed potatoes but feed sticky.
Put dough into pastry bag or plastic bag with corner cut off.
Squeeze slender lines of dough into rows leaving at least an inch in between each row. Each line of dough should be about 4 inches long.
Bake for 15 to 18 minutes or until they are deep golden brown.
Remove the cookie sheet and sprinkle cinnamon-sugar over the warm churros.
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June 6, 2014
Bacon, Egg, And Cheese Bagel
Florence
Course Breakfast
Cuisine Amerian
- 1 bagel
- 2 eggs
- 2 slices of bacon
- 2 slices of cheese
Cook bacon until crisp.
Toast bagel.
Fry eggs in bacon grease. When 1/2 way cooked pop yolk and turn over.
When is eggs are almost cooked place a piece of cheese on each egg to melt.
Take toasted bagel and add 1 egg/cheese on bottom.
Place 4 slices of bacon in the middle (2 slices of bacon in 1/2).
Then add other egg on the top.
Enjoy !
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Traditional Table-Side Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados pit and peel removed, then diced
- 1 small sweet onion minced
- 1 garlic clove grated
- 1 or 2 jalapeno peppers seeded and grated or finely chopped
- 1 lime juiced
- salt and pepper to taste
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June 5, 2014
Corn Jicama Relish
Florence
Course Relish
Cuisine Mexican
- 1/2 cup corn kernels frozen kind, thawed and drained
- 1 cup finely diced jicama
- 1 cup finely diced Roma tomato
- 1/4 cup finely diced sweet bell pepper
- 2 Tbsp chopped ripe olives
- 2 Tbsp apple cider vinegar
- 1 Tbsp picante salsa roja, or salsa verde
- 2 Tbsp olive oil
In a glass bowl, mix all the ingredients together.
Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
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June 4, 2014
Strawberry Shortcake
Florence
Course Dessert
Cuisine American
- 1 pint Strawberries
- 1 package dessert cups
- 1 can Reddiwip Whipped Cream
Clean and cut up strawberries in to bowl.
Sprinkle strawberries with sugar and refrigerate for about an hour.
Cover each dessert cup with strawberries.
Top with Reddiwip Whipped Cream.
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Yuca Fish Patties
Florence
Course Seafood
Cuisine Mexican
- 1 Tbsp cooking oil
- 1 green onion chopped fine
- 1 garlic clove grated
- 1 lb cooked flaky fish not oily fish
- 1 cup cooked smashed yuca
- 1/4 cup bread crumbs
- 1/2 tsp yellow or brown prepared mustard
- 1/2 tsp ground cumin
- sprinkle red pepper flakes
- salt and black pepper
- 1 Tbsp chopped cilantro leaves
- 2 large eggs lightly beaten
Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
Form into patties and set aside while you prepare a skillet.
Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.
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June 3, 2014
Citrus Ceviche
Florence
Course Fish
Cuisine Mexican
- 1 lb raw firm white fish - Examples: tilapia cod, haddock, etc.
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1/2 cup sweet onion finely diced
- 1/2 cup Roma tomatoes finely diced
- 1 jalapeno pepper seeds removed, minced
- 1 tsp sea salt
- 1 tsp dried oregano flakes
- 1/2 tsp cumin
- 2 Tbsp olive oil
- 1 ripe avocado diced
- 1/2 cup chopped fresh cilantro
Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.
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Roasted Red Peppers
Florence
- 4 large red orange or yellow bell peppers
- 2 tablespoons good olive oil
Preheat oven to 500° F
Place aluminum foil over baking sheet and grease well.
Place whole peppers on baking pan, in center of oven and bake for 30 to 40 minutes or until the skins are completely wrinkled and the peppers are charred.
Remove from oven.
Cover with aluminum foil and allow to cool for approximately 30 minute or until they are cool enough to handle.
Remove stems, peels and seeds and put in to pieces with any juices that have collected on pan.
Pour the oil over the peppers.
Cover with plastic wrap and refrigerate for up to 14 days.
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