July 17, 2014
Vegetable Stew
Florence
Course Soup
Cuisine American
- 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
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.
Comments Off on Vegetable Stew
June 30, 2014
Jicama Salsa
Florence
Course Salsa
Cuisine Mexican
- 1 cup finely diced jicama
- 1/2 cup finely diced tomatilla
- 1/2 cup finely diced red onion
- 3 Tbsp chopped cilantro
- 3 Tbsp lime juice
- 1/2 tsp honey
- 1/2 tsp kosher salt
- 1 tsp finely chopped jalapenos
Comments Off on Jicama Salsa
May 26, 2014
No Guilt Ranch Style Dip
Florence
- 1/2 cup buttermilk
- 1/3 cup olive oil mayonnaise
- 2 Tbsp minced fresh dill
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
Comments Off on Ranch Style Dip
May 17, 2014
Tomato Salsa Fresca
Florence
Course Salsa
Cuisine Mexican
- 1 pint grape or cherry tomatoes
- kosher salt to taste
- 1/2 cup diced sweet onion
- 1/4 cup lime juice
- 1 or 2 jalapenos - seeded and minced
- 1/4 cup chopped cilantro leaves
- 1 tsp olive oil
Chop tomatoes in food processor, do not puree them.
In Glass or Plastic Bowl, Add salt, onion, lime juice, jalapenos, cilantro and olive oil.
Refrigerate for 1 hour, so that the flavors will meld together.
Comments Off on Tomato Salsa Fresca
May 9, 2014
Kentucky Derby Cheese Dip
Florence
Course Snack
Cuisine American
- 2 pounds grated sharp cheddar cheese
- 1/2 medium onion -- chopped fine
- 2 cloves garlic -- chopped fine
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 12 oz can flat beer
In sauce pan, bring beer to a simmer.
Blend all ingredients in a food processor.
Chill for 2 hours.
Serve with crackers or or bread chunks.
Comments Off on Kentucky Derby Cheese Dip