Daily Cooking Recipes Let Me Make Cooking Easy

July 5, 2014

Cod Summer Salad

Filed under: Salad,Seafood — Tags: , , , — Chef @ 3:00 pm

Cod Summer Salad

Florence
Course Fish
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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 !

July 3, 2014

Sweet N Crunchy Rice Salad

Filed under: Rice,Salad — Tags: , , , — Chef @ 3:00 pm

Sweet N Crunchy Rice Salad

Florence
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 3 cups cooked brown rice
  • 3/4 cup dried cranberries
  • 1 mango diced
  • 1/2 cup raspberry vinaigrette
  • 1/4 cup chopped fresh parsley
  • 1 cup chopped pecans lightly toasted

Instructions
 

  • In a large bowl mix rice, cranberries, mango, vinaigrette, and parsley.
  • Chill.
  • When ready to serve, toast pecans over low heat until slightly warm.
  • Sprinkle over rice dish.

 

June 23, 2014

Tangy Dressed Tuna Rice Salad

Filed under: Rice,Salad — Tags: , , , , , — Chef @ 3:00 pm

Tangy Dressed Tuna Rice Salad

Florence
Course Salad
Cuisine American

Ingredients
  

  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoon fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked brown rice cooled
  • 2 celery stalks chopped fine
  • 2 green onions chopped
  • 2 fresh Roma tomatoes diced
  • 2 cans 5 oz ea white tuna packed in water, drained well

Instructions
 

  • Put the first 5 ingredients in a salad bowl and whisk until frothy.
  • Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.

June 17, 2014

Citrus Wild Brown Rice Salad

Filed under: Rice,Salad — Tags: , , , , , , , — Chef @ 3:00 pm

 

Citrus Wild Brown Rice Salad

Florence
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 1 Tbsp olive oil
  • 1/2 Tbsp white rice vinegar
  • 1/2 Tbsp real orange juice
  • 1 tsp soy sauce
  • salt and black pepper to taste
  • 1/2 cup cooked brown rice chilled
  • 1/2 cup cooked wild rice chilled
  • 2 green onions chopped
  • 1 celery stalk chopped fine
  • 1/2 red bell pepper chopped fine
  • 1 orange segments removed and cut in half (or use mandarin oranges)
  • 2 Tbsp golden raisins
  • 2 Tbsp chopped almonds toasted
  • mixed greens for serving optional

Instructions
 

  • In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
  • Add all remaining ingredients and toss to coat evenly with dressing.
  • Server over mixed greens.

 

June 14, 2014

Red Bell Pepper Jicama Slaw

Filed under: Salad — Tags: , , , , — Chef @ 11:00 am

Red Bell Pepper Jicama Slaw

Florence
Course Salad
Cuisine Mexican

Ingredients
  

  • 2 large limes juiced
  • 1/4 tsp hot pepper sauce
  • 1 Tbsp brown sugar
  • 1/2 cup olive oil
  • salt and pepper
  • 1 jicama peeled and cut into very thin strips
  • 1 red bell pepper cleaned and cut into very thin strips
  • 1 green onion chopped

Instructions
 

  • Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
  • Add in olive oil slowly, whisk until dressing thickens.
  • Taste and add salt and black pepper as needed, then whisk to combine.
  • Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.

 

June 7, 2014

Black Bean And Corn Quinoa Toss

Filed under: Salad,Vegetarian — Tags: , , , , — Chef @ 3:00 pm

Black Bean And Corn Quinoa Toss

Florence
Course Salad
Cuisine Mexican

Ingredients
  

  • 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

Instructions
 

  • 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.

 

June 1, 2014

Real Maple Mixed Salad

Filed under: Cooking Recipes,Salad,Vegetarian — Tags: , , , , — Chef @ 3:00 pm

Make Mine Real Maple Mixed Salad

Florence
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

May 28, 2014

Black Eyed Pea And Corn Salad

Black Eyed Pea And Corn Salad

Florence
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

May 27, 2014

White Tuna Artichoke Salad

Filed under: Cooking Recipes,Salad,Seafood — Tags: , , , , — Chef @ 11:00 am

White Tuna Artichoke Salad

Florence
Servings 4

Ingredients
  

  • 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

Instructions
 

  • In bowl, toss together all the ingredients.
  • Refrigerate for 30 minutes
  • Serve over mixed salad greens.

 

May 24, 2014

Eastern Cole Slaw

Filed under: Cooking Recipes,Salad — Tags: , , , , — Chef @ 3:00 pm

Easy Eastern Cole Slaw

Florence
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

May 22, 2014

Cannellini Greek Salad

Filed under: Cooking Recipes,Salad — Tags: , , , , — Chef @ 11:00 am

Cannellini Greek Salad

Florence
Course Salad
Cuisine Greek
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

May 21, 2014

Chicken Artichoke Salad

Filed under: Cooking Recipes,Salad — Tags: , , , , — Chef @ 11:00 am

 

Chicken Artichoke Salad

Florence
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 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

Instructions
 

  • 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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