Daily Cooking Recipes Let Me Make Cooking Easy

July 10, 2014

Monterrey Mexican Rice Salad

Filed under: Rice — Tags: , , , , — Chef @ 11:30 am

Monterrey Mexican Rice Salad

Florence
Course Rice
Cuisine Mexican
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.

 

July 5, 2014

Cod Summer Salad

Filed under: Salad,Seafood — Tags: , , , — Chef @ 3:00 pm

Cod Summer Salad

Florence
Course Fish
Cuisine American
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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 !

June 17, 2014

Citrus Wild Brown Rice Salad

Filed under: Rice,Salad — Tags: , , , , , , , — Chef @ 3:00 pm

 

Citrus Wild Brown Rice Salad

Florence
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 1 Tbsp olive oil
  • 1/2 Tbsp white rice vinegar
  • 1/2 Tbsp real orange juice
  • 1 tsp soy sauce
  • salt and black pepper to taste
  • 1/2 cup cooked brown rice chilled
  • 1/2 cup cooked wild rice chilled
  • 2 green onions chopped
  • 1 celery stalk chopped fine
  • 1/2 red bell pepper chopped fine
  • 1 orange segments removed and cut in half (or use mandarin oranges)
  • 2 Tbsp golden raisins
  • 2 Tbsp chopped almonds toasted
  • mixed greens for serving optional

Instructions
 

  • In bowl, whisk together olive oil, vinegar, orange juice, soy, salt and pepper to taste.
  • Add all remaining ingredients and toss to coat evenly with dressing.
  • Server over mixed greens.

 

June 14, 2014

Red Bell Pepper Jicama Slaw

Filed under: Salad — Tags: , , , , — Chef @ 11:00 am

Red Bell Pepper Jicama Slaw

Florence
Course Salad
Cuisine Mexican

Ingredients
  

  • 2 large limes juiced
  • 1/4 tsp hot pepper sauce
  • 1 Tbsp brown sugar
  • 1/2 cup olive oil
  • salt and pepper
  • 1 jicama peeled and cut into very thin strips
  • 1 red bell pepper cleaned and cut into very thin strips
  • 1 green onion chopped

Instructions
 

  • Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
  • Add in olive oil slowly, whisk until dressing thickens.
  • Taste and add salt and black pepper as needed, then whisk to combine.
  • Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.

 

June 8, 2014

Fish And Cole Slaw Tacos

Filed under: Seafood — Tags: , , , , — Chef @ 11:00 am

Fish And Cole Slaw Tacos

Florence
Course Main
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 lbs fresh firm white fish tilapia, cod, haddock, etc
  • 2 Tbsp lite soy sauce
  • 1/4 cup good olive oil
  • 1 Tbsp fresh squeezed lime juice
  • 1 Tbsp real orange juice
  • 1 Tbsp rice wine vinegar
  • 1 bag 14 oz cole slaw mix
  • salt and black pepper to taste
  • 8 whole wheat sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)

Instructions
 

  • Cut the fish up into 8 equal pieces and put in a large glass bowl.
  • Toss fish with soy sauce to coat well.
  • Cover bowl with plastic wrap and refrigeratorate for 1 hour.
  • Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy.
  • Add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing.
  • Taste and add salt and black pepper as needed. Set aside.
  • **FISH**
  • Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off.
  • Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
  • Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top.
  • Add your favorite taco toppings.
  • Serve.

 

June 5, 2014

Chunky Chimichurri

Filed under: Spices — Tags: , , , , — Chef @ 11:00 am

Chunky Chimichurri

Florence
Course Sauce
Cuisine Mexican

Ingredients
  

  • 1 cup chopped flat leaf parsley
  • 4 garlic cloves grated
  • 1/2 tsp kosher or sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 Tbsp dried oregano flakes
  • 2 green onions chopped
  • 1/2 cup olive oil
  • 3/4 cup white wine vinegar
  • 3 Tbsp fresh lemon juice
  • 1/4 cup water

Instructions
 

  • Place all ingredients in processor and pulse until chunky, not pureed.
  • Storage in glass container in refrigerate, covered.
  • Serve as a sauce on grilled meats, poultry, fish and veggies.

 

June 1, 2014

Kale Egg Scramble

Filed under: Breakfast,Cooking Recipes,Eggs — Tags: , , , — Chef @ 11:00 am

 

Kale Egg Scramble

Florence
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 2 large egg
  • 1 Tbsp milk water, or broth
  • 1 cup finely chopped kale
  • 1 tsp oil
  • pinch red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Whisk eggs and milk in a bowl.
  • Cook kale over medium heat in oil until kale softens - approximately 5 minutes.
  • Add eggs into skillet and sprinkle with red pepper flakes, pepper and salt.
  • Reduce heat to medium-low.
  • Using a rubber spatula, carefully pick up the egg mixture as it cooks and turn it over gently to heat all the way through.

 

May 29, 2014

Feta Bean Dip

Filed under: Cooking Recipes,Dip — Tags: , , , , — Chef @ 11:00 am

Purely Perfect Feta Bean Dip

Florence
Course Dip
Cuisine American

Ingredients
  

  • 1 - 15 oz can Navy beans drained and rinsed well
  • 1/2 cup plain yogurt
  • 1/4 cup sour cream
  • 1/2 cup crumbled feta cheese
  • 1 Tbsp lemon juice
  • 1 garlic clove grated
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • dash cumin
  • 3/4 cup fresh herbs your choice mixture of parsley, dill, and chives

Instructions
 

  • Blend together all in food processor until smooth
  • Place in serving bowl, cover and refrigerate for 30 to 60 minutes.
  • Server with vegetables.

 

May 24, 2014

Eastern Cole Slaw

Filed under: Cooking Recipes,Salad — Tags: , , , , — Chef @ 3:00 pm

Easy Eastern Cole Slaw

Florence
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 1 garlic clove pressed
  • 1/4 cup rice vinegar
  • 1 Tbsp olive oil
  • 1 tsp soy sauce
  • dash red pepper flakes
  • 1 - 12 oz bag cole slaw mix shredded cabbage
  • 1 cucumber cut into very thin strips
  • 1 red bell pepper cut into very thin strips
  • 4 green onions sliced thin lengthwise into strips

Instructions
 

  • Whisk together garlic, rice vinegar, olive oil, soy sauce and red pepper flakes until well combined.
  • Add all remaining ingredients and toss to mix well.
  • Season with salt and pepper, if desired.

 

May 3, 2014

Mixed Vegetable Slaw

Mixed Vegetable Slaw

Florence
Course Salad
Cuisine American

Ingredients
  

  • 1 cup yogurt
  • 2 tablespoons miracle whip
  • 2 tablespoons onion -- grated
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried basil -- crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon peel -- grated
  • 1/4 teaspoon Tabasco sauce
  • 4 cups cabbage -- shredded
  • 1 cup carrot -- shredded
  • 1 red or yellow bell pepper - thinly cut
  • 1/3 cup thinly sliced radishes

Instructions
 

  • Mix together well in bowl yogurt, Miracle Whip, onion, mustard, basil, salt, lemon peel and Tabasco sauce.
  • Add cabbage, carrots, bell peppers and radishes and coat.
  • Refrigerate in covered dish for approximately 2 to 4 hours.

April 27, 2014

Caesar Pasta Salad

Caesar Pasta Salad

Florence
Course Side Dish
Cuisine Italian
Servings 6

Ingredients
  

  • 8 ounces bow tie pasta
  • 2 cups shredded romaine lettuce
  • 1/2 cup sliced marinated sun-dried tomatoes
  • 1 1/3 cups Parmesan cheese
  • 1/2 cup sliced ripe olives
  • Caesar salad dressing

Instructions
 

  • Cook the bow tie pasta as you normally would
  • Drain and rinse thoroughly
  • Fold the tomatoes, cheese, olives, and lettuce into the cooked pasta
  • Toss in Caesar dressing until moist
  • Serve Immediately

April 21, 2014

Pasta Salad

Pasta Salad

Florence
Course Salad
Cuisine America

Ingredients
  

  • 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

Instructions
 

  • Cook Pasta according to package instructions.
  • Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
  • Serve Chilled.
  • Add **OPTIONAL** ingredients in with pasta.

 

Older Posts »

Powered by WordPress