July 10, 2014
Monterrey Mexican Rice Salad
Florence
Course Rice
Cuisine Mexican
- 1/2 cup sour cream
- 1/2 cup red salsa (not chunky)
- 1/2 cup olive oil
- 1 tsp kosher or sea salt
- 4 cups cooked long grain brown rice
- 1 box 10 oz frozen corn kernels, thawed and drained
- 1/2 cup diced green bell pepper
- 1 small zucchini washed and diced
- 3 Roma tomatoes washed and diced
- 2 green onions washed and chopped
- 1/2 cup sliced ripe olives
- 1 cup finely shredded Monterrey Jack Cheese
In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
Add the remaining ingredients to bowl and stir well to coat with dressing.
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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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June 17, 2014
Citrus Wild Brown Rice Salad
Florence
Course Salad
Cuisine American
- 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
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.
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June 14, 2014
Red Bell Pepper Jicama Slaw
Florence
Course Salad
Cuisine Mexican
- 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
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.
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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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February 18, 2014
Sweet Sour Slaw
Florence
Course Salad
Cuisine American
- 1 cup vinegar
- 1 can sauerkraut -- drained
- 1 can bean sprouts -- drained
- 1 sm. jar pimento -- chopped
- 2 cups sugar
- 2 cups celery -- chopped
- 1 green pepper -- chopped
- 2 cups onion -- chopped
Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
Remove from heat and cool.
Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
Pour vinegar mixture over vegetable mixture.
Refrigerate over night.
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February 12, 2014
Pork Burritos
Florence
Course Main
Cuisine Tex-Mex
- 1 tablespoon olive oil
- 3 pounds pork cut in 1-in. cubes
- 1 large chopped onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 2 minced cloves garlic
- 1 fresh minced jalapeno pepper omit if too spicy
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt
- 2 - 4 oz cans chopped green chiles
In large skillet, brown pork in olive oil.
Add all ingredients to skillet except for green chiles and simmer for 1 1/2 hours.
Add green chiles just before serving for best results.
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