July 15, 2014
Beefy Corn Chowder
Florence
Course Soup
Cuisine American
- 1/2 lb ground beef
- 1 tsp cooking oil
- 1 Tbsp butter
- 1 Tbsp flour
- 4 cups chicken broth
- 4 cups cooked whole kernel corn fresh, canned, or frozen
- 2 spring onions chopped (include green tops)
- 1 garlic clove minced
- 1/2 to 1 Tbsp chili powder to taste
- 1/2 tsp salt
- 1/4 tsp black pepper
In a large stock pot over medium heat, brown ground beef in the oil until browned.
Remove meat from pot.
Add the butter and flour to the pot and stir together until blended, then continue stirring until the flour loses its white color.
Immediately add the chicken broth & beef, stirring to combine completely.
Add the remaining ingredients, stir to combine, cover the pot, then turn heat down to low and simmer slowly for 15 minutes, stirring frequently.
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July 9, 2014
Baked Cheesy Brown Rice Casserole
Florence
- 2 1/2 cups COOKED brown rice
- 4 green onions chopped
- 1 cup small curd cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 tsp dried dill
Preheat oven to 350°F
Grease 8x8 baking dish.
In large bowl combine all ingredients.
Pour mixture in to grease baking dish.
Bake (uncovered) for 15 to 20 minutes, it should be browned around edges.
Remove and let sit for 5 minutes on wire rack.
Server & Enjoy !
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June 24, 2014
Spiced Pork Baked In Corn Husk Blankets
Florence
Course Meat
Cuisine Mexican
- 1 Tbsp chile powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1.5 to 2 lbs pork tenderloin cut into 6 pieces
- 6 clean dried corn husks soaked for 1 hour in warm water, then patted to remove excess water, but not dry
- butchers twine
Preheat oven to 375° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
In pie pan, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
Wrap the corn husk around the pork and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
Remove from oven and let rest for 5 minutes.
Remove from husks and twine and serve.
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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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March 24, 2014
Viva Verde Roasted Pepper Rice Pot
Florence
Course Side
Cuisine American
- 4 large bell peppers
- 4 cups chicken stock divided
- 1 cup fresh chopped parsley
- 1/2 cup chopped onion
- 1 garlic clove
- 1 teaspoon kosher or sea salt
- 1/8 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups uncooked long grain white rice or brown rice
Heat oven to 400°F
Lightly coat whole bell peppers with olive oil then place on a baking sheet.
Roast until softened and slightly charred, then remove from oven.
Place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins.
Remove and discard the skins, stems, seeds, and membranes.
Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.
Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency.
Set aside.
In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.
Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.
Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.
Fluff the rice with a fork and serve hot.
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