Daily Cooking Recipes Let Me Make Cooking Easy

July 21, 2014

Potato Skins With Cheese And Bacon

Filed under: Appetizers — Tags: , , , , , , — Chef @ 11:22 am

Potato Skins With Cheese And Bacon

Florence
Prep Time 20 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 33 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 4 medium unpeeled baking potatoes 2#
  • vegetable cooking spray
  • 4 slices bacon
  • 3/4 cup cheddar cheese
  • 1 tablespoon minced fresh chives
  • 1/4 cup non-fat sour cream

Instructions
 

  • Bake potatoes at 425°F for 1 hour (60 minutes) or until done
  • Cool slightly
  • Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick skin.
  • Place potato shells on a baking sheet
  • Bake at 425°F for 8 minutes or until skins are crisp.
  • Cut bacon in to small pieces and cook in skillet.
  • Drain excess fat on paper towels and cool.
  • Divide cheese evenly among the shells
  • Bake at 425°F for 5 minutes or until cheese melts.
  • Sprinkle evenly with bacon and chives.
  • Serve with sour cream

July 17, 2014

Vegetable Stew

Vegetable Stew

Florence
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 sweet potato
  • 1 white potato
  • 1 small rutabaga
  • 2 onions
  • 3 parsnips
  • 4 regular carrots
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste

Instructions
 

  • Peel and dice all the vegetables.
  • Place all vegetables in stock pot.
  • Bring to boil and then reduce heat to low and simmer until vegetables are tender.

 

Tomato Zucchini Stew

Filed under: Soups & Stews — Tags: , , , — Chef @ 10:00 am

Tomato Zucchini Stew

Florence
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 3 Tbsp cooking oil
  • 1 large onion diced
  • 2 stalks of celery diced
  • 3 small zucchini shredded
  • 2 lbs tomatoes diced small
  • 1 cup good tomato paste
  • chives for garnish

Instructions
 

  • In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
  • Combine tomatoes and tomato paste into mixture.
  • Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
  • Serve hot with a sprinkle of chives on top of each bowl.

 

July 14, 2014

Zucchini and More Stew

Filed under: Soups & Stews — Tags: , , , , — Chef @ 10:30 am

Zucchini And More Stew

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 2 Tbsp cooking oil
  • 2 medium onions diced
  • 4 large tomatoes diced
  • 1 tsp salt
  • 1/2 lb green beans trimmed and cut small
  • 5 cups water or broth
  • 6 small young zucchini, chopped
  • 4 yellow squash chopped
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Dill
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Rosemary
  • 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Basil

Instructions
 

  • Put oil in large stock pot over medium heat, cook onion until tender.
  • Add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.
  • Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.
  • Season with salt and pepper.

 

July 12, 2014

Red Bell Pepper Soup

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

Refreshing Red Bell Pepper Soup

Florence
Course Soup
Cuisine American

Ingredients
  

  • 4 red bell peppers diced
  • 1 small sweet onion diced
  • 1 cup tomato juice
  • 3 cups vegetable broth
  • 1/4 cup chopped fresh herbs - oregano basil, thyme, rosemary, or any blend you like
  • kosher salt and black pepper to taste

Instructions
 

  • In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
  • Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
  • Stir again before serving, taste and adjust seasoning.

 

July 5, 2014

BBQ Sauce For Smokies

BBQ Sauce For Smokies

Florence
Course Appetizer
Cuisine American

Ingredients
  

  • 1 - 10 oz can tomato soup
  • 1/4 cup sweet pickle relish
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup onion -- finely diced
  • 1 tablespoon vinegar
  • 1 tablespoon brown sugar

Instructions
 

  • Whisk together all ingredients.
  • Pour over 1 pound of lil' smokies or 1 pound of hot dogs cut up into pieces.
  • Warm & Serve.
  • Enjoy !

July 4, 2014

Bar Buffalo Wings

Bar Buffalo Wings

Florence
Course Appetizer
Cuisine Tex-Mex

Ingredients
  

  • 30 Chicken Wingettes
  • 6 tablespoons Louisiana hot sauce
  • 1/4 cup butter
  • 1 tablespoon white vinegar
  • 1/8 teaspoon celery seed
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper
  • 1/8 teaspoon garlic salt
  • 1 dash black pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1 to 2 teaspoon Tabasco sauce
  • bleu cheese or ranch dressing
  • celery and carrot sticks

Instructions
 

  • In small sauce pan mix all ingredients.
  • Stirring occasionally, heat until butter is melted.
  • Deep fryer set at 375°F., (vegetable or peanut oil)
  • Fry 1/2 of the at a time for 12-15 minutes, so they fryer isn't overloaded.
  • Drain the wings for a few minutes then put them in a bowl or zip bag.
  • After all the wings have been fried, pour the sauce over them, cover or zip bag, and shake to completely coat the wings
  • Bake at 375°F for 5 minutes or you can eat them immediately.
  • Serve with carrot, celery sticks bleu cheese or ranch dressing

June 27, 2014

Creole Dirty Rice

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

Creole Dirty Rice

Florence
Course Main
Cuisine French
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

June 26, 2014

Saucy Kidney Beans And Rice

Saucy Kidney Beans And Rice

Florence
Course Main
Cuisine Ameican
Servings 4

Ingredients
  

  • 1 cup uncooked long grain white rice
  • 2 - 16 oz cans red kidney beans plus 2 cans water
  • 8 oz cooked smoked sausage chopped
  • 1 small onion diced
  • 1/2 tsp any Creole seasoning blend
  • 1/4 tsp hot sauce
  • 1/4 tsp cayenne pepper
  • 1/8 tsp black pepper

Instructions
 

  • Cook rice according to package directions.
  • Add all remaining ingredients into a large saucepan over low heat and simmer for 25 to 30 minutes.
  • Add cooked rice to kidney bean mixture.
  • Stir until rice is mixed in well.
  • Serve.

 

June 21, 2014

Mixed Up Mango Bean Wraps

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

Mixed Up Mango Bean Wraps

Florence
Course Sandwich
Cuisine Mexican

Ingredients
  

  • 2 sweet bell peppers diced
  • 1 small sweet onion diced
  • 1 15 oz cans black beans rinsed and drained well
  • 2 mangos diced
  • 1 lime juiced
  • 1/2 cup chopped fresh cilantro leaves
  • 1 ripe avocado pitted, peeled, diced
  • 4 medium size healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling

Instructions
 

  • In a skillet over medium heat, add a small amount of oil, bell peppers and onion, stir and cook until softened
  • Add the beans, reduce heat to low and cook gently for 5 minutes.
  • In bowl combine mangos, lime juice, cilantro, and avocado, stir and keep cold.
  • Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.
  • Roll the tortillas up and serve.

 

June 20, 2014

Tomato Avocado Guacamole

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

Tomato Avocado Guacamole

Florence
Course Dip
Cuisine Mexican

Ingredients
  

  • 4 ripe avocados seed and skin removed
  • 2 Tbsp fresh lemon juice
  • 1 garlic clove grated
  • 1 Roma tomato finely diced
  • 1/4 cup finely chopped onion
  • dash ground cumin
  • dash hot pepper sauce
  • salt and pepper to taste

Instructions
 

  • Mash avocado in a bowl with a fork.
  • Add remaining ingredients and stir well.
  • 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.

 

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