July 10, 2014
Monterrey Mexican Rice Salad
Florence
Course Rice
Cuisine Mexican
- 1/2 cup sour cream
- 1/2 cup red salsa (not chunky)
- 1/2 cup olive oil
- 1 tsp kosher or sea salt
- 4 cups cooked long grain brown rice
- 1 box 10 oz frozen corn kernels, thawed and drained
- 1/2 cup diced green bell pepper
- 1 small zucchini washed and diced
- 3 Roma tomatoes washed and diced
- 2 green onions washed and chopped
- 1/2 cup sliced ripe olives
- 1 cup finely shredded Monterrey Jack Cheese
In bowl, whisk together sour cream, red salsa, olive oil, and salt, until smooth and creamy.
In a large salad bowl, put the sour cream, red salsa, olive oil, and salt. Whisk vigorously until
Add the remaining ingredients to bowl and stir well to coat with dressing.
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July 7, 2014
Salsa Dip
Florence
Course Salsa
Cuisine Tex-Mex
- 4 tomatoes -- chopped/drained
- 2 packages green onions -- chopped
- 1 can black olives -- chopped
- 1 can green chilies -- chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 tablespoon garlic salt
Mix all ingredients together in a bowl.
Refrigerate for at least an hour.
Serve with tortilla chips
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July 5, 2014
Cod Summer Salad
Florence
Course Fish
Cuisine American
- 1 pound cod fillets
- 4 cups chopped lettuce
- 3 medium cucumbers -- peeled & seeded and cut into 1" chunks
- 2 medium tomatoes -- cut into wedges
- 1/2 small red onion -- sliced
- 1/2 cup Greek olives -- chopped
- 1/2 cup feta cheese -- crumbled
- Sea Salt -- to taste
- Fresh Ground Black Pepper-- to taste
- >>>OREGANO VINAIGRETTE<<<
- 6 tablespoons olive oil
- 1/4 cup lemon juice
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
Cut cod into 1 1/2-inch chunks
Place cod in a shallow, microwave safe dish
Cover loosely with plastic wrap
Cook in microwave on high for 3 to 4 minutes (fish should be flake when tested with fork), turning 1/2 way through cooking time.
Remove from microwave and let cool.
>>>OREGANO VINAIGRETTE<<<
Whisk all ingredients together.
Gently toss lettuce, cucumbers, tomatoes, onion, and olives together with Oregano Vinaigrette.
Add feta and cod and gently toss just until combined
Season to taste with salt and pepper.
Serve & Enjoy !
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June 5, 2014
Corn Jicama Relish
Florence
Course Relish
Cuisine Mexican
- 1/2 cup corn kernels frozen kind, thawed and drained
- 1 cup finely diced jicama
- 1 cup finely diced Roma tomato
- 1/4 cup finely diced sweet bell pepper
- 2 Tbsp chopped ripe olives
- 2 Tbsp apple cider vinegar
- 1 Tbsp picante salsa roja, or salsa verde
- 2 Tbsp olive oil
In a glass bowl, mix all the ingredients together.
Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
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May 22, 2014
Cannellini Greek Salad
Florence
Course Salad
Cuisine Greek
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tsp dried oregano flakes
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
- 1 -15 oz can cannellini drained then rinsed
- 1 Roma tomato diced
- 1/4 cup diced sweet onion
- 1/4 cup diced green pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- mixed greens for serving optional
In mixing bowl, whisk together vinegar, oil, oregano, pepper and salt until frothy.
Add in cannellini, tomatoes, onion, green pepper, feta, and olives, toss gently to coat all ingredients with dressing.
Serve over a bed of mixed greens.
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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
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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.
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April 21, 2014
Pasta Salad
Florence
Course Salad
Cuisine America
- 2 - 16 oz tri-color rotini
- 1 can black olives - sliced
- 1 large tomato - diced
- 1/2 - 16 oz. bottle of Italian dressing
- 1 - Sweet Bell Pepper Yellow, Orange or Red
- **OPTIONALl**
- 1/2 package Pepperoni - sliced in to 1/4's
- 1/4 lb Sharp Cheese - cubed
Cook Pasta according to package instructions.
Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
Serve Chilled.
Add **OPTIONAL** ingredients in with pasta.
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April 19, 2014
Shell Pasta Salad
Florence
Course Side Dish
Cuisine American
- ***DRESSING***
- 1/2 - 16 oz. Bottle of Italian Dressing
- ***SALAD***
- 1 pound small pasta shells
- 1/4 pound provolone cheese
- 1/4 pound hard salami
- 1/4 pound pepperoni sausage
- 3 green peppers
- 3 ribs celery
- 2 small onions
- 1 can black olives
- 1 7 ounce jar green olives
- 3 tomatoes
***SALAD***
Cook and drain the small pasta shells
Cube the provolone cheese
Dice the hard salami, pepperoni sausage, green peppers, celery, and onions
Slice the black olives and the green olives
Chop the tomatoes
Place all salad ingredients except the tomatoes into a large wooden bowl
Add the dressing and toss
Cover and place in refrigerator for at least 24 hours before serving
Remove from fridge
Toss with tomatoes and enjoy
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