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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June 1, 2014
Make Mine Real Maple Mixed Salad
Florence
- 1 Tbsp real maple syrup
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 6 cups mixed salad greens baby spinach, etc.
- 1 cup fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup chopped pecans toasted
- 1/4 cup crumbled goat cheese
In mixing bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until frothy.
Add greens and berries, and toss gently to combine.
Sprinkle with pecans and goat cheese on top.
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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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May 27, 2014
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 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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May 22, 2014
Cannellini Greek Salad
Florence
Course Salad
Cuisine Greek
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tsp dried oregano flakes
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
- 1 -15 oz can cannellini drained then rinsed
- 1 Roma tomato diced
- 1/4 cup diced sweet onion
- 1/4 cup diced green pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- mixed greens for serving optional
In mixing bowl, whisk together vinegar, oil, oregano, pepper and salt until frothy.
Add in cannellini, tomatoes, onion, green pepper, feta, and olives, toss gently to coat all ingredients with dressing.
Serve over a bed of mixed greens.
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May 21, 2014
Chicken Artichoke Salad
Florence
Course Salad
Cuisine American
- 2 tsp lemon
- 1/2 tsp coarse brown or Dijon mustard
- 1/2 tsp finely chopped dill
- 1 1/2 Tbsp olive oil
- salt and pepper
- 3 cups mixed greens
- 3/4 cup chopped artichoke hearts jarred
- 1 cup chopped cooked chicken
- 1 cucumber diced
- 1 carrot diced
- 1 green onion chopped
- 1 Roma tomato diced
Whisk together lemon, mustard, dill and olive oil, salt and pepper to taste, until frothy.
Add the remaining ingredients to the bowl and toss gently to combine.
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May 20, 2014
Scallops In Creamy Cucumber Sauce
Florence
- 2 large seedless cucumbers-diced
- 1/2 tsp kosher salt divided in half
- 3 tsp butter divided in half
- 3 tsp olive oil divided in half
- 1/4 cup sour cream
- 1 1/2 lbs sea scallops patted dry
- 1/4 tsp black pepper
- 2 cups hot cooked brown rice for serving
Dice cucumbers, then put in a colander over plate. Sprinkle with 1/4 tsp salt and set aside for 30 minutes. This will help the excess water come out of the cucumbers.
In skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil.
When oil and butter are hot, add the drained cucumbers and cook, until cucumbers soften and lightly browned (stir often).
Add the sour cream,cook and stir for approximately 1 minute or until creamy and hot.
Add the remaining butter and olive oil to skillet over medium-high heat.
Add the scallops to hot butter and oil, sprinkle with the remaining salt and all the black pepper and cook, turning, until lightly browned. Do NOT under cook the scallops.
Add cucumber mixture back in to skillet and mix well until evenly heated.
Serve over 1/2 Cup brown rice.
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May 17, 2014
Black Bean Spinach Salad
Florence
Course Salad
Cuisine American
- 2 Tbsp fresh lime juice
- 1 tsp cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 - 15 oz. cans black beans drained and rinsed
- 2 cups diced fresh tomatoes
- 1/4 cup shredded cheese
- 1/4 cup diced onion
- 2 Tbsp chopped fresh cilantro
- 4 cups chopped spinach
Whisk together lime juice, cumin, salt, pepper in a bowl.
Add black beans, tomatoes, cheese, onion, and cilantro and toss to coat with the dressing.
Place a bed of spinach 4 salad plates and spoon mixture over salad.
Serve immediately.
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May 16, 2014
Roasted Citrus Curried Shrimp Salad
Florence
Course Salad
Cuisine American
- 2 large oranges peeled, segmented
- 1/2 tsp kosher salt divided in half
- 2 lbs shrimp cleaned
- 1 Tbsp olive oil
- 1 Tbsp curry powder
- 1/2 tsp black pepper
- Mix Greens for serving over
Preheat oven to 400° F.
Cover 13x9 baking pan with parchment paper.
Place orange pieces evenly on 13x9 pan.
Sprinkle oranges with 1/4 tsp of salt and bake for 10 to 12 minutes or until slightly browned and the edges are dry.
Remove from oven.
Put shrimp in a bowl with 1/4 tsp salt, the olive oil, curry powder, and the black pepper.
Add Shrimp to oranges and stir together. Return to oven and bake for 10 minutes or until shrimp is completely cooked.
Server over mixed salad greens.
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May 10, 2014
Sausage And Potato Turnovers
Florence
Course Main
Cuisine Tex-Mex
- **FILLING**
- 1 large Potato
- 1/2 pound Bulk Pork Sausage
- 1 teaspoon Oregano
- Salt -- to taste
- **DOUGH**
- 2 cups Masa Harina
- 1 1/4 cups Warm water
- Vegetable oil -- for deep-frying
**FILLING**
Peel potato and cut in to small pieces to they cook fast.
In a saucepan boil potatoes in salted water for approximately 5 minutes or until tender.
In skillet cook pork sausage.
Add potato, oregano, and salt to taste and cook, stirring, 5 minutes
Cool filling completely
**DOUGH**
Line Baking sheets with wax paper
In bowl mix together masa harina and warm water until a dough forms.
Break off small pieces of dough and shape into about forty 1-inch balls
Place balls on baking sheet and cover with plastic wrap.
Roll out to approximately 2 1/2 inches wide.
Place 1 rounded teaspoon of filling in each Tortillas.
Heat grease to 375°F and deep fry turnovers for 8 to 10 minutes or until golden brown
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May 6, 2014
Tuscan Fried Potatoes
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side
Cuisine American
- 1/2 Cup Beaufort Tuscan Herb Olive Oil
- 1 Large Onion - slices in to small chunks
- 6 Large Potatoes - cut in small cubes
- Salt & Pepper to taste
Cut up onions and potatoes and put in fry pan.
Pour olive oil over the onions and potatoes.
Salt and Pepper them to your taste.
Cook over medium heat until the potatoes are cooked.
This recipe goes great with the Tuscan Pork Chops.
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