May 17, 2014
Black Bean Spinach Salad
Florence
Course Salad
Cuisine American
- 2 Tbsp fresh lime juice
- 1 tsp cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 - 15 oz. cans black beans drained and rinsed
- 2 cups diced fresh tomatoes
- 1/4 cup shredded cheese
- 1/4 cup diced onion
- 2 Tbsp chopped fresh cilantro
- 4 cups chopped spinach
Whisk together lime juice, cumin, salt, pepper in a bowl.
Add black beans, tomatoes, cheese, onion, and cilantro and toss to coat with the dressing.
Place a bed of spinach 4 salad plates and spoon mixture over salad.
Serve immediately.
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May 16, 2014
Roasted Citrus Curried Shrimp Salad
Florence
Course Salad
Cuisine American
- 2 large oranges peeled, segmented
- 1/2 tsp kosher salt divided in half
- 2 lbs shrimp cleaned
- 1 Tbsp olive oil
- 1 Tbsp curry powder
- 1/2 tsp black pepper
- Mix Greens for serving over
Preheat oven to 400° F.
Cover 13x9 baking pan with parchment paper.
Place orange pieces evenly on 13x9 pan.
Sprinkle oranges with 1/4 tsp of salt and bake for 10 to 12 minutes or until slightly browned and the edges are dry.
Remove from oven.
Put shrimp in a bowl with 1/4 tsp salt, the olive oil, curry powder, and the black pepper.
Add Shrimp to oranges and stir together. Return to oven and bake for 10 minutes or until shrimp is completely cooked.
Server over mixed salad greens.
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May 2, 2014
Pork With Hot Peanut Sauce
Florence
- 3 tablespoons peanut oil
- 1/2 pound pork butt
- 2 cloves garlic -- minced
- 1 tablespoon fresh gingerroot -- minced
- 1/2 cup preserved radish
- 4 squares firm bean curd
- 2 green onions
- **SAUCE**
- 2 tablespoons crunchy peanut butter
- 1 tablespoon dark soy sauce
- 1 tablespoon cider vinegar
- 2 tablespoons sesame oil
- 2 dried hot red chili peppers
- 2 teaspoons sugar
- 1/3 cup stock
- 1/2 teaspoon MSG - this is totally optional for dietary reasons
Soak radish in warm water for 45 minutes.
Drain radish and cut in to 1/2" cubes.
Cut pork into 1/2" cubes
Drain & rinse canned bean curd; cut into 1/2" cubes
Cut green onions, including tops, in to 1/2 finger length size.
**SAUCE**
Cream together peanut butter and soy sauce.
Mix in remaining sauce ingredients.
Add oil to hot fry-pan or wok.
Add pork to hot oil.
Fry for approximately 1 minute.
Add garlic & ginger; stir-fry for another 30 seconds to 1 minute.
Transfer pork to saucepan; add peanut sauce; simmer for 15 minutes, adding onions in about 7 minutes in.
Remove excess oil.
Add more stock if sauce thickens
Steam radish and bean curd for approximately 15 minutes.
Top vegetables with pork and peanut sauce
Server warm.
Enjoy !
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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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April 15, 2014
Marinated Turkey Breast
Florence
Course Meats
Cuisine American
- 1 turkey breast 7 lbs
- 1 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 tablespoons salt
- 2 tablespoons course-ground black pepper
- 1 tablespoon fine-ground black pepper
Combined all ingredients, except turkey.
Place turkey in a roasting bag and place in a roaster pan.
Pour mixture over turkey.
Seal bag and Bake at 300F for 4-5 hours
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February 23, 2014
Better Than Potato Salad
Florence
Course Salad
Cuisine American
- 4 cups cooked long grain rice
- 8 radishes -- slice
- 4 eggs -- hard-cook chop
- 1 medium cucumber -- chopped
- 2 cups celery -- thinly sliced
- 1/2 cup onion -- chop
- 1 1/2 cups mayonnaise
- 3 tablespoons prepared mustard
- 3/4 teaspoon pepper
Combine rice, radishes, eggs, cucumber, celery and onion.
Combine mayo, mustard and salt.
Pour over rice mixture and mix well.
Cover and refrigerate at least 2 hour
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February 16, 2014
Curried Shrimp
Florence
Course Seafood
Cuisine Amercian
- 1 cup fish stock or water
- 1/2 cup chopped onion
- 1 tablespoon turmeric
- 1/2 tablespoon peeled and minced fresh ginger
- 1 teaspoon salt
- 2 pounds medium - shells removed
- 2 tablespoons olive oil
- 1 1/2 tablespoons flour
- 1 tablespoon curry powder
- salt and pepper
- 1/2 lemon -- juice of
Combine stock, onion, turmeric, salt and ginger in a pan and bring to a boil.
Add the shrimp and mix well.
Cover and simmer over medium heat until the shrimp turns pink, approximately 4 minutes.
Remove the shrimp with a slotted spoon.
Strain and reserve the shrimp broth.
In a medium saucepan, heat the olive oil over medium heat
Add then flour and curry and stir, cooking until its browns a bit, approximately 3 minutes.
Add the shrimp broth a little at a time, stirring constantly.
Add the shrimp and the lemon juice
Add salt and black pepper.
Cook until the shrimp are hot, approximately 2 minutes.
Serve immediately, over brown or white rice.
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February 15, 2014
Simple Cream of Chicken Noodle Soup
Florence
Course Soup
Cuisine American
- 4 large chicken breasts
- 3 packages mixed frozen vegetables
- 5 medium peeled potatoes
- 2 tablespoons minced onion
- 6 teaspoons chicken flavor bouillon
- 1 pound pasta
- 6 tablespoons butter
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 tablespoon bell's seasoning
- 1/4 ground teaspoon sage
- 1/4 ground teaspoon thyme
In a stock pot boil the chicken then remove from the broth and set aside..
Add the pasta and all of the veggies to the broth and cook until tender.
Dice chicken and add back in to broth.
Dissolve chicken bouillon in a small amount of water and add to soup.
In small bowl, melt butter and whisk in the flour to create a paste.
Slowly add milk to paste until it is smooth and creamy.
Add cream mixture to soup slowly and stir well.
Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
Server warm.
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January 14, 2010
Italian Pasta Salad
Florence
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Salads
Cuisine Amercian
- 1 cup uncooked tri-color spiral macaroni
- 2 cups bite-size pieces salad greens
- 1/2 cup tomatoes
- 1/2 cup pepperoni
- 1/3 cup sliced zucchini
- 3 tablespoons sliced green onions with tops
- 2 tablespoons sliced ripe olives
- 1/2 cup sharp cheddar cheese cut in to small cubes
- 1/4 to 1/2 Cup Italian Dressing use to your liking
Cook macaroni as directed on package
Rinse with cold water until cool; drain
Toss with remaining ingredients
Serve with freshly cracked black pepper if desired
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