June 2, 2014
You can omit or adjust the olive oil to your taste.
Hummas
Florence
- 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
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.
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June 1, 2014
Make Mine Real Maple Mixed Salad
Florence
- 1 Tbsp real maple syrup
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 6 cups mixed salad greens baby spinach, etc.
- 1 cup fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup chopped pecans toasted
- 1/4 cup crumbled goat cheese
In mixing bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until frothy.
Add greens and berries, and toss gently to combine.
Sprinkle with pecans and goat cheese on top.
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May 30, 2014
Savory Prune Chicken Bake
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Chicken
Cuisine American
- 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
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.
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Hummus Chicken Wrap
Florence
Course Chicken
Cuisine American
- 2 cups cooked chicken meat shredded with a fork
- 2 tsp olive oil
- 1/2 cup hummus
- 2 ribs celery chopped fine
- 2 green onions chopped fine
- dash cumin
- dash red pepper flakes
- salt and black pepper to taste
- 4 medium size whole grain or other healthy choice tortillas for wraps
- 4 cups dark mixed salad greens
In a large bowl, combine the chicken, olive oil, hummus, celery, onions, cumin, red pepper flakes, salt and pepper to taste.
Evenly divide the mixture on to the tortilla.
Top with greens and fold into wraps.
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May 29, 2014
Hot Meatball Grinder
Florence
Course Sandwich
Cuisine American
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
- 8 grinder rolls
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
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Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
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Serve on grinder rolls.
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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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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
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May 21, 2014
Chicken Artichoke Salad
Florence
Course Salad
Cuisine American
- 2 tsp lemon
- 1/2 tsp coarse brown or Dijon mustard
- 1/2 tsp finely chopped dill
- 1 1/2 Tbsp olive oil
- salt and pepper
- 3 cups mixed greens
- 3/4 cup chopped artichoke hearts jarred
- 1 cup chopped cooked chicken
- 1 cucumber diced
- 1 carrot diced
- 1 green onion chopped
- 1 Roma tomato diced
Whisk together lemon, mustard, dill and olive oil, salt and pepper to taste, until frothy.
Add the remaining ingredients to the bowl and toss gently to combine.
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May 20, 2014
Scallops In Creamy Cucumber Sauce
Florence
- 2 large seedless cucumbers-diced
- 1/2 tsp kosher salt divided in half
- 3 tsp butter divided in half
- 3 tsp olive oil divided in half
- 1/4 cup sour cream
- 1 1/2 lbs sea scallops patted dry
- 1/4 tsp black pepper
- 2 cups hot cooked brown rice for serving
Dice cucumbers, then put in a colander over plate. Sprinkle with 1/4 tsp salt and set aside for 30 minutes. This will help the excess water come out of the cucumbers.
In skillet over medium-high heat, add 1/2 the butter and 1/2 the olive oil.
When oil and butter are hot, add the drained cucumbers and cook, until cucumbers soften and lightly browned (stir often).
Add the sour cream,cook and stir for approximately 1 minute or until creamy and hot.
Add the remaining butter and olive oil to skillet over medium-high heat.
Add the scallops to hot butter and oil, sprinkle with the remaining salt and all the black pepper and cook, turning, until lightly browned. Do NOT under cook the scallops.
Add cucumber mixture back in to skillet and mix well until evenly heated.
Serve over 1/2 Cup brown rice.
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May 19, 2014
Quinoa Chili Casserole
Florence
Course Main
Cuisine Mexican
- 3 tsp olive oil
- 1 medium sweet onion diced
- 1 medium red bell pepper diced
- 2 garlic cloves grated or minced
- 2 cups quinoa
- 1 cup vegetable broth
- 2 1/2 cups water
- 1 - 15 oz can black beans drained and rinsed
- 1 - 15 oz can diced tomatoes
- 1/2 Tbsp chili powder
- 1 tsp cumin
- 1/8 tsp black pepper
- 2 cups shredded Cheddar cheese
Preheat oven to 350°F.
Lightly grease 13x9 baking pan.
In large skillet over medium-high heat, combine olive oil, onions, red bell pepper and cook until vegetables are tender.
Stir in remaining ingredients EXCEPT cheese.
Bring mixture to a boil, turn down to low, cover and simmer for 20 minutes.
Place mixture in the 13x9 pan and sprinkle with cheese.
Bake for 15 minutes (cheese should be bubbly and melted)
Remove and let stand for approximately 10 minutes to let it all set together.
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May 18, 2014
Pink Salmon Patties
Florence
Course Fish
Cuisine American
- 1 can 5 oz salmon, skin and bones removed, drained
- 1 whole egg
- 1 Tbsp finely chopped green bell pepper
- 1/2 cup bread crumbs
- 1 tsp lemon juice
- 1/2 tsp dried thyme
- salt and pepper to taste
Mix all ingredients together in a large bowl.
Make 4 to 5 patties out of mixture.
In large skillet cook patties over medium-high heat in Olive Oil until browned on both sides.
Serve on buns.
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May 17, 2014
Cheese Cornbread
Florence
Course Bread
Cuisine American
- 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
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.
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