July 26, 2014
Crepes w/Eggs
Florence
Course Bread
Cuisine French
- Crepes Recipe
- 4 Eggs
- 1/2 Red/Orange/Yellow Sweet Bell Pepper
- 1 small onion
Make Crepes per recipe instructions.
Saute 1/2 Bell Pepper and onions over medium heat in a skillet until tender.
Add Eggs and cook like scrambled eggs.
Add equal amounts of egg mixture in to each crepe.
Server warm.
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July 24, 2014
Chicken Kabobs
Florence
Course Main
Cuisine American
- 2/3 cup vegetable oil
- 2 tablespoons white vinegar
- 1/2 teaspoon parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 pounds chicken breasts boneless skinless cut in 2" cubes
- 1 medium red bell pepper -- large chunks
- 1 medium green bell pepper -- large chunks
- 2 medium onions - chunks
- 6 bamboo skewers
In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper
Add the remaining ingredients and toss to coat
Cover and refrigerate for 2 hours
Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers
If using bamboo skewers, they must first be soaked in water for 15-20 minutes
Preheat the grill to medium-high heat
Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through
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July 23, 2014
Italian Vegetable Pasta Salad
Florence
Course Salad
Cuisine Italian
- 16 oz penne
- 1 bag 16 oz frozen Italian vegetables, thawed
- 1/2 cup red wine vinegar
- 1/2 cup good olive oil
- 2 cloves garlic grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup diced sweet red bell pepper
- 1/4 cup diced green onions
- 1/4 cup shredded fresh basil
- 1/4 cup diced ripe olives
Bring a large stock pot salt cold water and bring to a boil
Cook pasta according to package instructions.
Add thawed vegetables 2 minutes before the pasta is cooked completely.
Drain pasta and veggies into a colander and let sit.
In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
Add pasta and red pepeper to dressing mixture and toss until coated well.
May be served room temperature or cooled.
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