Daily Cooking Recipes Let Me Make Cooking Easy

July 30, 2014

Cucumber Soup

Filed under: Soups & Stews,Vegetarian — Tags: , , , , , , — Chef @ 11:15 am

Cucumber Soup

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 4 lbs seedless cucumbers
  • dash or two of dried red pepper flakes
  • dash sea salt to taste
  • 3 limes juiced
  • 1 Tbsp chopped fresh mint leaves

Instructions
 

  • Peel and Puree the cucumbers.
  • Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
  • When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
  • Cover bowl and refrigerate for 30 minutes before serving.

 

July 24, 2014

Chicken Kabobs

Filed under: Chicken — Tags: , , , , , , — Chef @ 11:30 am

Chicken Kabobs

Florence
Course Main
Cuisine American

Ingredients
  

  • 2/3 cup vegetable oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 pounds chicken breasts boneless skinless cut in 2" cubes
  • 1 medium red bell pepper -- large chunks
  • 1 medium green bell pepper -- large chunks
  • 2 medium onions - chunks
  • 6 bamboo skewers

Instructions
 

  • In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper
  • Add the remaining ingredients and toss to coat
  • Cover and refrigerate for 2 hours
  • Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers
  • If using bamboo skewers, they must first be soaked in water for 15-20 minutes
  • Preheat the grill to medium-high heat
  • Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through

July 23, 2014

Italian Vegetable Pasta Salad

Filed under: Pasta — Tags: , , , — Chef @ 10:30 am

Italian Vegetable Pasta Salad

Florence
Course Salad
Cuisine Italian
Servings 8

Ingredients
  

  • 16 oz penne
  • 1 bag 16 oz frozen Italian vegetables, thawed
  • 1/2 cup red wine vinegar
  • 1/2 cup good olive oil
  • 2 cloves garlic grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup diced sweet red bell pepper
  • 1/4 cup diced green onions
  • 1/4 cup shredded fresh basil
  • 1/4 cup diced ripe olives

Instructions
 

  • Bring a large stock pot salt cold water and bring to a boil
  • Cook pasta according to package instructions.
  • Add thawed vegetables 2 minutes before the pasta is cooked completely.
  • Drain pasta and veggies into a colander and let sit.
  • In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
  • Add pasta and red pepeper to dressing mixture and toss until coated well.
  • May be served room temperature or cooled.

 

July 20, 2014

Beef Fajita

Filed under: Beef — Tags: , , , , — Chef @ 3:30 pm
Beef Fajita

Beef Fajita

Florence
Servings 4

Ingredients
  

  • 2 lbs. Steak
  • 1 Medium Onion
  • 1 Medium Sweet Bell Pepper red, yellow or orange
  • 8 Flour Tortilla

Instructions
 

  • Saute the onions and peppers together until tender.
  • Remove from pan.
  • Brown the steak until it is to your desired taste.
  • Add onions and peppers and reheat.
  • Put in to tortilla and serve.

 

July 14, 2014

Sloppy Joe

Filed under: Beef — Tags: , , , , , , , — Chef @ 3:32 pm
Sloppy Joe

Sloppy Joe

Florence
Course Main
Cuisine American

Ingredients
  

  • 1 pound lean ground beef Turkey, Chicken or Pork can also be used
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt and ground pepper to taste

Instructions
 

  • In skillet over medium heat, brown ground beef, onions and peppers.
  • Drain off excess liquid.
  • Stir in remaining ingredients and simmer for 15 to 20 minutes, stirring frequently.

 

June 23, 2014

Brown Rice Spanish Skillet

Filed under: Rice,Vegetarian — Tags: , , , , — Chef @ 11:00 am

Brown Rice Spanish Skillet

Florence
Course Rice
Cuisine Mexican

Ingredients
  

  • 1 Tbsp cooking oil
  • 2 cups uncooked brown rice
  • 1 large sweet onion diced fine
  • 1 medium green bell pepper diced fine
  • 4 cups vegetable broth or chicken broth
  • 1 - 15 oz can diced tomatoes-green chili blend
  • 1/2 tsp kosher salt
  • 3 Tbsp chipotle pepper

Instructions
 

  • Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
  • Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
  • Serve hot or room temperature as a side dish with grilled meat of your choice.

 

June 21, 2014

Sizzling Mixed Pepper Fajitas

Filed under: Chicken — Tags: , , , , — Chef @ 3:00 pm

Sizzling Mixed Pepper Fajitas

Florence
Course Main
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb. chicken breast - boned and skinned
  • 1 large red onion
  • 1 large carrot
  • 1 sweet red bell pepper
  • 1 sweet green bell pepper
  • 1 sweet yellow bell pepper
  • high heat cooking oil
  • 2 cloves garlic minced
  • 1 - 15 oz cab black beans rinsed and drained well
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 8 - tortillas

Instructions
 

  • Cut chicken into small thin strips.
  • In large skillet; drizzle cooking oil in to lightly coat bottom.
  • Cook chicken in skillet until lightly browned, set aside.
  • In large skillet; drizzle cooking oil in to lightly coat bottom.
  • Cut the onion, carrot, and all the peppers up into thin strips.
  • Put skillet over medium-high heat and add all the vegetables, cooking and stirring until just softened.
  • Stir in the chicken, garlic, beans, seasonings, and meat if you are adding, stirring and cooking for 1 minute, just until hot.
  • Remove skillet from heat.
  • Serve in tortillas

 

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 13, 2014

Six Minute Almond Green Bean Rice Skillet

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

Six Minute Almond Green Bean Rice Skillet

Florence
Course Side
Cuisine American

Ingredients
  

  • 1 tsp butter
  • 1/2 cup slivered almonds
  • 1/2 cup finely diced red bell peppers
  • 3 cups cooked brown rice
  • 1 package 10 oz frozen French-cut green beans, thawed and drained
  • 2 green onions cut into thin strips
  • salt and pepper to taste

Instructions
 

  • In large heavy skillet, place over medium heat, add butter and slivered almonds, and cook until almonds are light golden in color; about 1 minute.
  • Add the red bell peppers to skillet and continue cooking and stirring until peppers soften slightly; about 2 minutes.
  • Add rice and green beans and continue cooking and stirring until all ingredients are hot; about 3 minutes.
  • Add the green onions, stir, taste and season as desired.
  • Serve immediately.

 

May 19, 2014

Quinoa Chili Casserole

 

Quinoa Chili Casserole

Florence
Course Main
Cuisine Mexican
Servings 6

Ingredients
  

  • 3 tsp olive oil
  • 1 medium sweet onion diced
  • 1 medium red bell pepper diced
  • 2 garlic cloves grated or minced
  • 2 cups quinoa
  • 1 cup vegetable broth
  • 2 1/2 cups water
  • 1 - 15 oz can black beans drained and rinsed
  • 1 - 15 oz can diced tomatoes
  • 1/2 Tbsp chili powder
  • 1 tsp cumin
  • 1/8 tsp black pepper
  • 2 cups shredded Cheddar cheese

Instructions
 

  • Preheat oven to 350°F.
  • Lightly grease 13x9 baking pan.
  • In large skillet over medium-high heat, combine olive oil, onions, red bell pepper and cook until vegetables are tender.
  • Stir in remaining ingredients EXCEPT cheese.
  • Bring mixture to a boil, turn down to low, cover and simmer for 20 minutes.
  • Place mixture in the 13x9 pan and sprinkle with cheese.
  • Bake for 15 minutes (cheese should be bubbly and melted)
  • Remove and let stand for approximately 10 minutes to let it all set together.

 

March 22, 2014

Andouille Cajun Rice Casserole

 

Andouille Cajun Rice Casserole Photo

Andouille Cajun Rice Casserole

Florence
Course Main
Cuisine Southern
Servings 6

Ingredients
  

  • 1/2 lb Andouille sausage
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon hot sauce
  • 1 teaspoon Worcestershire if you are allergic to fish do not put this in
  • 1/2 cup tomato puree
  • 1 can 14.5 oz diced tomatoes
  • 4 cups cooked brown rice
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green bell pepper
  • 1/4 cup finely chopped onion

Instructions
 

  • Put sausage on broiler pan and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
  • Preheat oven to 350°F. Use 2 quart Casserole Dish.
  • Put remaining ingredients in a large bowl and stir to combine.
  • Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
  • Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
  • Remove and let stand for 5 minutes before uncovering to serve.

 

February 17, 2014

Chicken Sandwich

Chicken Luncheon Sandwich

Florence
Course Sandwich
Cuisine American

Ingredients
  

  • 1 2/3 cups chopped cooked chicken
  • 1 1/8 cups shredded cheddar cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup green bell pepper
  • 1 1/8 green onion -- chopped
  • 1 1/8 tablespoons chopped pimiento
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • salt & pepper
  • rolls and/or bread

Instructions
 

  • Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt, dash of salt and pepper.
  • Mix all ingredients together well.
  • Chill and serve on rolls or bread.
  • Refrigerate unused portion.
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