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 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 17, 2014
Citrus Wild Brown Rice Salad
Florence
Course Salad
Cuisine American
- 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
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.
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June 14, 2014
Red Bell Pepper Jicama Slaw
Florence
Course Salad
Cuisine Mexican
- 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
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.
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June 8, 2014
Fish And Cole Slaw Tacos
Florence
Course Main
Cuisine Mexican
- 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)
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.
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June 5, 2014
Chunky Chimichurri
Florence
Course Sauce
Cuisine Mexican
- 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
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.
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June 1, 2014
Kale Egg Scramble
Florence
Course Breakfast
Cuisine American
- 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
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.
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May 29, 2014
Purely Perfect Feta Bean Dip
Florence
Course Dip
Cuisine American
- 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
Blend together all in food processor until smooth
Place in serving bowl, cover and refrigerate for 30 to 60 minutes.
Server with vegetables.
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May 24, 2014
Easy Eastern Cole Slaw
Florence
Course Salad
Cuisine American
- 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
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.
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May 3, 2014
Mixed Vegetable Slaw
Florence
Course Salad
Cuisine American
- 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
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.
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April 27, 2014
Caesar Pasta Salad
Florence
Course Side Dish
Cuisine Italian
- 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
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
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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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