July 3, 2014
Sweet N Crunchy Rice Salad
Florence
Course Main
Cuisine American
- 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
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.
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June 27, 2014
Creole Dirty Rice
Florence
Course Main
Cuisine French
- 1/2 lb beef or chicken liver cut into 1/2 inch pieces
- 1 Tbsp cooking oil
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1 can 28 oz crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups COOKED rice
In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
Remove pieces with slotted spoon.
Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
Stir in rice and serve.
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June 23, 2014
Tangy Dressed Tuna Rice Salad
Florence
Course Salad
Cuisine American
- 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
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June 22, 2014
Classic Shrimp Ceviche
Florence
- 1/2 lb tiny cooked shrimp coarse chopped if you wish
- 1 cup finely diced cucumber
- 1/2 cup finely diced ripe avocado
- 1/2 cup finely diced Roma tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup fresh squeezed lime juice
- 2 Tbsp Franks Red Hot sweet chili sauce or similar
- 1 jalapeno chili seeded and minced
Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
Serve room temperature or chilled.
Serve over greens.
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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 16, 2014
Bacon And Egg Fried Rice
Florence
- 4 slices bacon diced
- 4 eggs beaten slightly
- 4 cups COOKED rice
- 3 tsp soy sauce
- 3 green onions chopped
- 1/2 cup frozen peas
Fry bacon in skillet until crisp.
Cut bacon in to pieces and set aside.
In bacon grease medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
Change heat to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
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June 12, 2014
Cooked Crab
Florence
Course Seafood
Cuisine American
Bring large stockpot to boil.
Add salt to make the water like sea water.
Drop crab in and cover.
Bring water back to boil.
When crab is red and floating it should be done. Approximately 10 to 15 minutes.
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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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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 25, 2014
Albacore Asian Stir Fry
Florence
- 2 - 5 oz . cans white albacore tuna packed in water
- peanut oil
- 1 small sweet onion cut into thin strips
- 2 garlic cloves minced
- 1 - 16 oz bag frozen stir-fry vegetables
- 2 Tbsp soy sauce
- 1 lemon juiced
- hot cooked brown rice for serving
Drain Tuna.
Heat oil in a skillet until very hot.
Add the onion and garlic and stirring quickly for approximately.
Add frozen vegetables and cook, stirring until vegetables soften, about 3 to 5 minutes.
Cook on a high of heat as possible, but do not burn.
When vegetables are tender, stir in the soy sauce, lemon juice, add the albacore.
Remove from the heat, and stir gingerly to combine.
Serve over hot cooked brown rice.
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May 21, 2014
Surprising Salmon Radish Stackers
Florence
Course Appetizer
Cuisine American
- 16 pieces Rye or Pumpernickel bread
- 1/2 cup cream style horseradish
- 16 thin slices smoked salmon
- 16 thin slices of radishes circles
- 16 small sprigs of dill
Arrange break on serving tray.
Spread horseradish on each piece evenly.
Arrange the 16 pieces cocktail bread on a serving tray.
Top with thin slice of salmon.
Place a think radish slice on each, and garish with a sprig of dill
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May 18, 2014
Pink Salmon Patties
Florence
Course Fish
Cuisine American
- 1 can 5 oz salmon, skin and bones removed, drained
- 1 whole egg
- 1 Tbsp finely chopped green bell pepper
- 1/2 cup bread crumbs
- 1 tsp lemon juice
- 1/2 tsp dried thyme
- salt and pepper to taste
Mix all ingredients together in a large bowl.
Make 4 to 5 patties out of mixture.
In large skillet cook patties over medium-high heat in Olive Oil until browned on both sides.
Serve on buns.
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