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 16, 2014
Htipiti
Florence
Course Spread
Cuisine Macedonian
- 1/2 pound feta
- 3 tablespoons olive oil
- 1 medium Italian pepper seeded and finely chopped
- 1 pickled green pepper seeded and chopped
- 2 teaspoons oregano
- pepper to taste
- 1/2 lemon -- strained juice only
- black olive -- for garnish
In medium bowl, mash feta with potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper
Add mixture to food processor and process for approximately 2 minutes adding in lemon juice a little at a time, until feta is creamy
Refrigerate at least 1 hour before serving
Comments Off on Htipiti
May 7, 2014
This goes very good with the Tuscan Fried Potatoes.
Tuscan Pork Chops
Florence
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 1/4 Cup Beaufort Tuscan Herb Olive Oil
- Salt & Pepper to Taste
- 6 Center Cut Pork Chops
Place Olive Oil in frying pan.
Heat EVOO over medium heat.
Place pork in pan and salt and pepper to your liking..
Cook Pork chops for 5 to 7 minutes on each side until golden brown.
Check pork chop to make sure that they are completely done and no pink is left.
Comments Off on Tuscan Pork Chops
May 6, 2014
Tuscan Fried Potatoes
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side
Cuisine American
- 1/2 Cup Beaufort Tuscan Herb Olive Oil
- 1 Large Onion - slices in to small chunks
- 6 Large Potatoes - cut in small cubes
- Salt & Pepper to taste
Cut up onions and potatoes and put in fry pan.
Pour olive oil over the onions and potatoes.
Salt and Pepper them to your taste.
Cook over medium heat until the potatoes are cooked.
This recipe goes great with the Tuscan Pork Chops.
Comments Off on Tuscan Fried Potatoes
April 20, 2014
Sweet And Sour Meatballs
Florence
- 1 pound turkey mince
- 2 ounces breadcrumbs
- 1 onion -- peeled and chopped
- 1 teaspoon Chinese five spice
- salt and pepper
- 1 tablespoon oil
- 1 onion -- peeled and sliced
- 2 carrots -- cut into thin stick
- 1 green pepper -- deseeded and
- 1/2 pint chicken stock
- 1 tablespoon tomato ketchup
- 2 tablespoons demerara sugar
- 2 tablespoons malt vinegar
- 8 ounces pineapple chunks
- 2 tablespoons cornflour
- 4 ounces bean sprouts
- chopped spring onions or -- snipped chives
Combine turkey mince with chopped onion, Chinese Five Spice, breadcrumbs, and seasoning
Roll into 16 balls
Add Ketchup, vinegar, stock and demerara sugar
Bring to a boil and then reduce to a simmer
Add turkey balls, cover and simmer for 20 minutes
Drain the juice from the pineapple and sit it aside
Blend the pineapple juice with the cornflour
Remove turkey balls from the sauce and place on your serving dish
Stir the cornflour mix into the sauce
Stir constantly while bringing to a boil
Reduce heat and let simmer until sauce is thick and clear
Stir pineapple chunks and brean sprouts into the sauce mix
Pour sauce over meatballs
Sprinkle chives or spring onions on top of the meatballs and enjoy
Comments Off on Sweet And Sour Meatballs
April 6, 2014
This is a great recipe if you are expecting guests, or you want to welcome someone to the neighborhood. Next time someone moves in, take this over to them and you will be sure to make instant friends. I would suggest making homemade bread to make this a sure hit.
Comments Off on Tomato Bruschetta W/ Fresh Basil
March 25, 2014
Tuna Rice And Veggie Bake
Florence
Course Side
Cuisine American
- 1 bag 16 oz frozen mixed vegetables
- 1 cup mayonnaise
- 1/4 cup sour cream
- 3 cups cooked rice
- 1/2 cup diced green pepper
- 1/4 cup diced onion
- 2 teaspoons dried dill
- 1 can 12 oz white tuna in water, drained
- 2 Tablespoon butter
- 1 cup bread crumbs
Preheat oven to 375°F
Lightly Grease 2 quart baking dish.
Mix together vegetables, mayonnaise, sour cream, cooked rice, green pepper, onion and dried dill.
Mix in Tuna.
Place in Greased baking dish.
In a small saucepan, melt the butter, add the bread crumbs and heat just until combined, then spoon on top of the tuna mixture in baking dish.
Bake (uncovered) in oven for 30 minutes or until hot and lightly browned on top and around the edges.
Comments Off on Tuna Rice And Veggie Bake
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.
Comments Off on Viva Verde Roasted Pepper Rice Pot
March 15, 2014
Spaghetti Carbonara
Florence
Course Main
Cuisine Italian
- 1 pound spaghetti
- 1 tablespoon olive oil
- 8 slices bacon diced
- 1 tablespoon olive oil
- 1 onion chopped
- 1 clove garlic minced
- 1/4 cup dry white wine optional
- 4 eggs
- 1/2 cup grated Parmesan cheese
- 1 pinch salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Comments Off on Spaghetti Carbonara
March 12, 2014
I would suggest always using fresh Shrimp. If you live near the coast, try one of those little seafood stands near where the fishing boats come in. They usually have the fresh good stuff.
Freezer Shrimp Stew
Florence
Course Entree
Cuisine American
- 1/2 Cup olive oil
- 1 clove garlic chopped fine
- 1 medium onion chopped
- 2 green onions chopped
- 1 green pepper chopped
- 1 15 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 3/4 Cup burgundy
- 1 Tbsp parsley
- 2 tsp oregano
- 1/2 tsp basil
- 2 tsp salt
- 1/4 tsp pepper
- 3/4 Cup water
- 1 1/2 lb halibut steaks cut into 1 in pieces
- 1/2 raw shrimp shelled and de-veined
- 2 6 oz packages frozen crabmeat, thawed
- Aluminum foil
Place oil in a large soup pan over medium heat.
When the oil is hot add the garlic, both types of onion and green pepper.
Cook until tender, about 10 minutes.
Add the tomatoes and the tomato paste to the cooked vegetables.
Slowly add the burgundy being sure to stir well
Mix in the parsley, oregano, basil salt and pepper.
Once all is mixed together well pour in the water.
Bring to a rapid boil.
Reduce heat to low.
Simmer uncovered 1- minutes.
Add halibut, shrimp and crabmeat.
Cover and simmer 15 minutes.
Uncover and cook an additional 15 minutes.
Remove from heat and cool to room temperature.
Line a large bowl with foil being sure the foil extends at least 6 in over the side of the bowl.
Pour the cooled stew into the bowl.
Fold the aluminum foil over the top of the stew being sure to secure tightly.
Freeze until firm
Remove from the bowl.
Wrap again tightly with foil.
Freeze for up to 6 months.
To cook, remove foil.
Place in a large soup pan.
Add a small amount about 1-2 Cup water.
Cover and cook on low until heated through.
Comments Off on Freezer Shrimp Stew
February 27, 2014
All in One Breakfast Rollups
Florence
Course Breakfast
Cuisine American
- 1 T olive oil
- 1 Ham steak cut into bite size pieces
- 2 C frozen southern style hash browns thawed
- 8 eggs
- 1/2 C salsa
- 1 pkg 6 in size tortillas
- 1 C shredded Mexican style cheese
- Wax paper
- Freezer bags
Place the olive oil in a large skillet over medium high heat.
When hot add the ham and hash browns.
Cook until they are both beginning to brown.
Place the salsa in a large mixing bowl.
Add the eggs and stir until mixed together.
Pour the salsa mixture in with the ham mixture.
Leave heat on medium high and cook until the eggs have set.
Place a tortilla flat.
Place about 4 T of the ham mixture down the center of the tortilla.
Roll the tortilla up completely.
Continue until all the tortillas are used.
Wrap each roll-up in wax paper.
Place in a freezer bag and freeze for up to 2 months.
When ready to eat remove from the freezer and unwrap.
Place each roll-up on a microwave safe plate and cover with paper towel.
Microwave 2 minutes on high or until the burrito is as heated as you like.
Comments Off on All in One Breakfast Rollups
February 12, 2014
Pork Burritos
Florence
Course Main
Cuisine Tex-Mex
- 1 tablespoon olive oil
- 3 pounds pork cut in 1-in. cubes
- 1 large chopped onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 2 minced cloves garlic
- 1 fresh minced jalapeno pepper omit if too spicy
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt
- 2 - 4 oz cans chopped green chiles
In large skillet, brown pork in olive oil.
Add all ingredients to skillet except for green chiles and simmer for 1 1/2 hours.
Add green chiles just before serving for best results.
Comments Off on Pork Burritos
« Newer Posts —
Older Posts »
