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 7, 2014
Salsa Dip
Florence
Course Salsa
Cuisine Tex-Mex
- 4 tomatoes -- chopped/drained
- 2 packages green onions -- chopped
- 1 can black olives -- chopped
- 1 can green chilies -- chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 tablespoon garlic salt
Mix all ingredients together in a bowl.
Refrigerate for at least an hour.
Serve with tortilla chips
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July 2, 2014
Spaghetti Ice Cream
Florence
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American
- 2 cups vanilla ice cream
- 1/2 cup strawberry topping
- 8 whole strawberries
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June 11, 2014
Healthy Home-Baked Tortilla Chips
Florence
Course Snack
Cuisine Mexican
- 8 - 6 inch corn tortillas
- olive oil cooking spray
- sea salt to taste
Preheat oven to 375° F
Cut tortillas in to quarters
Spray tortillas lightly with cooking oil on both sides.
On cookie sheet bake tortillas for 15 minutes, turning 1/2 way through time.
Makes 32 chips
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May 16, 2014
Htipiti
Florence
Course Spread
Cuisine Macedonian
- 1/2 pound feta
- 3 tablespoons olive oil
- 1 medium Italian pepper seeded and finely chopped
- 1 pickled green pepper seeded and chopped
- 2 teaspoons oregano
- pepper to taste
- 1/2 lemon -- strained juice only
- black olive -- for garnish
In medium bowl, mash feta with potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper
Add mixture to food processor and process for approximately 2 minutes adding in lemon juice a little at a time, until feta is creamy
Refrigerate at least 1 hour before serving
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May 11, 2014
Pork Sausage Gravy
Florence
Course Breakfast
Cuisine American
- 1 lb. Pork Sausage
- 1/3 Cup Corn Starch
- 3 Cups Milk
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
Cook Sausage in frying pan. Do NOT drain grease.
Add Corn Starch to grease and stir well.
Add Milk, Salt and Pepper.
Simmer over medium head, until desired thickness is desired.
Serve over biscuits.
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May 7, 2014
This goes very good with the Tuscan Fried Potatoes.
Tuscan Pork Chops
Florence
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 1/4 Cup Beaufort Tuscan Herb Olive Oil
- Salt & Pepper to Taste
- 6 Center Cut Pork Chops
Place Olive Oil in frying pan.
Heat EVOO over medium heat.
Place pork in pan and salt and pepper to your liking..
Cook Pork chops for 5 to 7 minutes on each side until golden brown.
Check pork chop to make sure that they are completely done and no pink is left.
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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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April 23, 2014
Creamy Tuna Rice
Florence
Course Side
Cuisine American
- 1 cup water
- 1/2 cup milk
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 6 slices process American cheese
- 1 1/2 cups minute original rice uncooked
- 1 can tuna -- drained
- 2 tablespoons chopped fresh parsley
Bring water, milk, dill and salt to boil over medium head in a saucepan.
Add cheese; cook until melted
Stir in MINUTE Rice, Tuna and parsley; cover
Remove from heat.
Let stand for approximately 7 minutes so rice will absorb all water.
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April 10, 2014
Frozen Rosette Dessert Decorations
Florence
- 1 pt heavy cream
- 1/4 C confectioners' sugar
- Food coloring
- Aluminum foil
- Cardboard
- Freezer bags
Put the heavy cream and sugar in a large mixing bowl.
Whip until mixture becomes stiff.
Split into individual bowls for each color and add the food coloring. ( Use as much or as little as your creative design leads you to. )
Wrap the cardboard with aluminum foil.
Use a rosette tip on a pastry bag to pipe the mixture onto the aluminum foil.
Freeze for at least 2 hours, or until Rosettes are firm.
Remove from freezer and quickly transfer to freezer bags.
These can be stored frozen for as long as two months.
Have fun decorating cakes, deserts, and anything else that comes to mind with these Rosettes.
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April 9, 2014
Frozen Ice Ring Decoration
Florence
- 2 qt ring mold
- 4 maraschino cherries quartered to make 16 pieces
- 16 orange sections
- 16 lemon peel strips
- 16 lime peel strips
Pre-Chill the mold in the freezer for about an hour.
Remove mold from the freezer, rinse in cold water to prepare.
Do not dry the mold.
Put the mold back in the freezer for a few minutes, until there is a thin coat of frost on the inside.
Arrange the fruit pieces in each section of the mold.
Cover the bottom of the mold with a little bit of water.
If you add too much water, the fruit will float.
Put the mold back in the freezer until the water freezes into ice.
Remove from the freezer and add enough water to cover the fruit completely.
Put the mold back in the freezer until the ice sets again.
Remove from the freezer and fill the mold to the top with water.
Put the mold back in the freezer, one last time, and wait until it freezes completely.
To release the Ice Ring from the mold, run cold water over the mold.
This ice ring looks great in a punch bowl.
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March 18, 2014
Devilish Mocha Pie
Florence
Course Dessert
Cuisine American
- 2/3 Cup butter flavored syrup
- 2 1/2 Cup toasted rice cereal
- 1 pint chocolate ice cream
- 1 pint mocha or coffee flavored ice cream
- 1/3 Cup chopped pecans
- 1 C whipped topping
- Aluminum foil
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.
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