Daily Cooking Recipes Let Me Make Cooking Easy

June 27, 2014

Beef Hominy Stew

Filed under: Soups & Stews — Tags: , , , , , — Chef @ 11:00 am

Beef Hominy Stew

Florence
Print Recipe
Course Soup
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 lbs beef stew meat
  • 1 Tbsp cooking oil
  • 1 large sweet onion chopped
  • 1 garlic clove crushed
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh cilantro
  • 6 cups water
  • 1 - 14.5 oz can diced tomatoes
  • 2 Tbsp tomato paste
  • 1 - 28 oz can hominy

Instructions
 

  • Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
  • Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
  • Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
  • Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
  • Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.

 

June 19, 2014

Bacon Bean and Rice Pot

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

Bacon Bean And Rice Pot

Florence
Print Recipe
Course Main
Cuisine American

Ingredients
  

  • 6 slices bacon diced
  • 1 large onion diced
  • 1 garlic clove minced
  • 1 cup beef broth
  • 1 1/2 cups water
  • 1 cup uncooked rice
  • 1 tsp dried thyme
  • 2 cups cooked or canned pinto or kidney beans

Instructions
 

  • In skillet over medium heat, add bacon pieces and cook until browned and crispy.
  • Drain excess fat off on paper towels and set aside
  • Add in bacon grease the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.
  • Add beef broth and water to skillet, stir, then add the rice and thyme.
  • Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
  • Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.
  • Remove from heat and add bacon pieces.
  • Server and Enjoy !

 

June 17, 2014

Citrus Wild Brown Rice Salad

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

 

Citrus Wild Brown Rice Salad

Florence
Print Recipe
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

 

June 14, 2014

Garlic Bread

Filed under: Breads,Staff Favorites — Tags: , , , , , — Chef @ 3:00 pm
garlic bread photo

Garlic Bread

Florence
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Bread
Cuisine Italian
Servings 6

Ingredients
  

  • 1 loaf french bread
  • 1 stick butter softened
  • 1/4 teaspoon garlic powder
  • 1/2 cup mozzarella cheese
  • Parmesan Cheese

Instructions
 

  • Cut french bread in 1/2 long way.
  • Combine butter, garlic and mozzarella cheese.
  • Spread butter mixture over bread.
  • Sprinkle with Parmesan Cheese
  • Turn broiler in oven on and cook until slightly brown.

 

June 4, 2014

Yuca Fish Patties

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

Yuca Fish Patties

Florence
Print Recipe
Course Seafood
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 Tbsp cooking oil
  • 1 green onion chopped fine
  • 1 garlic clove grated
  • 1 lb cooked flaky fish not oily fish
  • 1 cup cooked smashed yuca
  • 1/4 cup bread crumbs
  • 1/2 tsp yellow or brown prepared mustard
  • 1/2 tsp ground cumin
  • sprinkle red pepper flakes
  • salt and black pepper
  • 1 Tbsp chopped cilantro leaves
  • 2 large eggs lightly beaten

Instructions
 

  • Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
  • In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
  • Form into patties and set aside while you prepare a skillet.
  • Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
  • Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.

 

June 3, 2014

Roasted Red Pepper Hummas

Filed under: Dip — Tags: , , , , , , , , — Chef @ 8:06 am

Roasted Red Pepper Hummas

Florence
Print Recipe
Course Dip
Cuisine Greek

Ingredients
  

  • 2 cloves garlic minced
  • 1 - 15 oz can garbanzo beans drained
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/2 cup roasted red peppers
  • 1/4 teaspoon dried basil

Instructions
 

  • In food processor, combine garlic, garbanzo beans, tahini and lemon juice.
  • Process until smooth.
  • Add roasted red peppers and basel.
  • Process until peppers are finely chopped.
  • Cover, Chill and Serve.

 

June 2, 2014

Hummas

Filed under: Dip — Tags: , , , — Chef @ 9:00 am

You can omit or adjust the olive oil to your taste.

Hummas

Florence
Print Recipe
Course Dip
Cuisine Greek

Ingredients
  

  • 1 clove garlic
  • 1 - 19 oz can garbanzo beans half the liquid reserved
  • 4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic chopped
  • 1/2 teaspoon salt
  • black pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • In food processor chop garlic.
  • Add garbanzo beans & liquid and process until almost smooth.
  • Add lemon juice, tahini, chopped garlic, salt and pepper process mixture until creamy and mixed well.
  • Put in bowl and pour olive oil on top and serve.
  • NOTE: If you like it thicker, cut back on the liquid from garbanzo beans.

 

June 1, 2014

Kale Egg Scramble

Filed under: Breakfast,Cooking Recipes,Eggs — Tags: , , , — Chef @ 11:00 am

 

Kale Egg Scramble

Florence
Print Recipe
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 2 large egg
  • 1 Tbsp milk water, or broth
  • 1 cup finely chopped kale
  • 1 tsp oil
  • pinch red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Whisk eggs and milk in a bowl.
  • Cook kale over medium heat in oil until kale softens - approximately 5 minutes.
  • Add eggs into skillet and sprinkle with red pepper flakes, pepper and salt.
  • Reduce heat to medium-low.
  • Using a rubber spatula, carefully pick up the egg mixture as it cooks and turn it over gently to heat all the way through.

 

May 30, 2014

Savory Prune Chicken Bake

Filed under: Cooking Recipes — Tags: , , , , , — Chef @ 3:00 pm

 

Savory Prune Chicken Bake

Florence
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Chicken
Cuisine American
Servings 4

Ingredients
  

  • 2 lbs chicken pieces - bone in skin removed
  • 1 cup good balsamic vinegar
  • 1/2 cup good olive oil
  • 2 cups water
  • 1 Tbsp mixed dried herbs suggest rosemary, oregano, thyme, basil, sage, cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium sweet onion diced
  • 1 garlic clove grated
  • 8 oz prunes rough chopped
  • 2 Cups cooked brown rice

Instructions
 

  • Preheat oven to 400°F.
  • Arrange Chicken pieces in 13x9 baking pan.
  • Whisk together vinegar olive oil, water, dried herbs, salt and pepper.
  • Stir in the onion, garlic, and prunes, mixing thoroughly.
  • Pour the liquid mixture over the Chicken, making sure it is coated well.
  • Bake for 15 minutes covered with aluminum foil.
  • Reduce heat 325°F and bake for an additional 30 minutes or until chicken is cooked through.
  • Server over a bed of 1/2 Cup cooked brown rice.

 

May 17, 2014

Cheese Cornbread

Filed under: Breads,Cooking Recipes — Tags: , , , , — Chef @ 3:00 pm

Cheese Cornbread

Florence
Print Recipe
Course Bread
Cuisine American

Ingredients
  

  • 6 tablespoons butter
  • 2 large yellow onions
  • 2 eggs
  • 3 tablespoons milk
  • 1 can cream-style corn
  • 1/2 cup bell pepper chopped
  • 1 package yellow corn muffin mix
  • 1/4 teaspoon dried oregano
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese

Instructions
 

  • Preheat oven to 425 degrees F
  • Grease a 9 x 13 baking pan with non-stick spray.
  • In large skillet saute onions in butter until golden brown.
  • Whisk together eggs, and milk until smooth.
  • Stir in corn, bell pepper, muffin mix & dried oregano and mix well.
  • Grease 9x9 pan and pour mixture into small baking pan.
  • Bake for approximately 20 minutes or until golden brown.
  • Remove from oven and top with cheese.
  • Return to oven to melt & brown cheese for 5 minutes.

May 16, 2014

Garlic Conversions

Filed under: Helpful Tips,Spices — Tags: , , , , , , , — Chef @ 10:23 am

So I was going through some information I had today and thought I would share this useful information.

1 Clove of Garlic =
1/2 teaspoon of Minced Garlic =
1/2 teaspoon of Dried Minced Garlic =
1/8 teaspoon of Garlic Powder

I hope this helps with some of the confusion.

May 13, 2014

Beer Cheese Spread

Filed under: Cooking Recipes,Spread — Tags: , , , , — Chef @ 3:00 pm

Beer Cheese Spread

Florence
Print Recipe
Course Appetizer
Cuisine American

Ingredients
  

  • 2 pounds sharp cheddar cheese
  • 2 cloves garlic -- mashed
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • Tabasco sauce -- to taste
  • 1/2 bottle beer
  • 1 teaspoon salt

Instructions
 

  • Remove cheese from fridge and allow to come to room temperature.
  • Cut cheese in to small chunks and place in food processor.
  • Process until smooth.
  • Put in garlic, Worcestershire, mustard and Tabasco and blend well
  • Put in beer a little at a time and mix well. Add beer until the mixture is a firm spreading consistency.
  • Mix in salt.
  • Refrigerate until chilled.
  • Server with crackers and/or toasted rye bread.
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