July 16, 2014
Sweet & Sour Pork
Florence
Course Main
Cuisine American
- 8 Pork Chops
- 3/4 cup white sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
Combined all ingredients, except pork, in small sauce pan.
Bring to boil over medium heat, stirring continuously until mixture has thickened.
Pork over pork chops and refrigerate for 2 hours.
BBQ on grill until no longer pink.
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July 13, 2014
Turkey Cabbage Soup
Florence
Course Soup
Cuisine American
- 1 Tbsp cooking oil
- 1 lb ground turkey
- 2 celery stalks diced small
- 1 medium size yellow onion diced
- 1 can 15 oz petite diced tomatoes
- 4 cups chicken or vegetable broth
- 1 medium head cabbage shredded fine
Put oil and turkey in a large stock pot over medium-high heat.
Cook turkey completely, making sure turkey is in small pieces.
Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
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July 5, 2014
BBQ Sauce For Smokies
Florence
Course Appetizer
Cuisine American
- 1 - 10 oz can tomato soup
- 1/4 cup sweet pickle relish
- 1 tablespoon Worcestershire sauce
- 1/4 cup onion -- finely diced
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
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June 20, 2014
Tomato Avocado Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados seed and skin removed
- 2 Tbsp fresh lemon juice
- 1 garlic clove grated
- 1 Roma tomato finely diced
- 1/4 cup finely chopped onion
- dash ground cumin
- dash hot pepper sauce
- salt and pepper to taste
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June 18, 2014
Mozzarella Meatballs
Florence
Course Main
Cuisine Italian
- 1 lb. lean ground beef
- 1 lb. mild Italian sausage
- 1 cup breadcrumbs
- 1 Tablespoon Italian seasoning
- 3 eggs
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lb. mozzarella cheese cut into cubes
- Olive Oil
- Marinara
In bowl mix beef, sausage, eggs, garlic, salt and pepper.
Make approximately 2" balls.
Press mozzarella cubes in to middle of balls.
Drizzle skillet with olive oil and cook until brown.
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Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
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Serve with spaghetti of your choice.
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June 13, 2014
Tomato Avocado Salsa
Florence
- 6 Roma tomatoes finely diced
- 1 small sweet onion finely diced
- 1 garlic clove grated
- 1 jalapeno seeded and chopped
- 2 Tbsp finely chopped cilantro
- 1 lime zested and juiced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 ripe avocado finely diced
Combine all ingredients in a large glass bowl, except salt.
Add salt and stir again.
Cover the bowl with plastic wrap and let rest for 15 minutes at room temperature.
Serve with tortilla chips.
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June 12, 2014
Creamy Carrot And Rice Soup
Florence
Course Soup
Cuisine American
- 1 lb regular carrots peeled and chopped
- 1 medium size onion chopped
- 1 Tbsp cooking oil
- 4 cups chicken stock or broth divided
- 1/4 tsp dried tarragon
- 1/4 tsp white pepper
- 2 to 3 cups COOKED rice depending on preference
- sour cream for garnish
Combine carrots and onion in a soup pot with the oil; cook over medium heat, just until vegetables soften.
Add 2 cups chicken broth, tarragon, and white pepper, reduce to low, simmer slowly for 10 minutes.
Put mixture into food processor and process until pureed, then pour back into soup pot.
Add 2 additional cups of broth to the soup pot, then stir in the rice over medium heat and stir, cooking until heated through.
Serve hot with a dollop of sour cream on top of each serving.
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June 9, 2014
Skillet Cilantro Shrimp Verde
Florence
Course Main
Cuisine Mexican
- 1/4 cup butter
- 2 Tbsp olive oil
- 1 to 2 lbs fresh cleaned shrimp
- 2 cups salsa verde
- 1 cup fresh cilantro chopped fine
- fresh lemon juice
- brown rice optional
In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
Cook just 1 minute, stirring.
Add the salsa verde and stir to combine.
Reduce heat to low and cook until shrimp is firm and turns pink.
Remove from heat. Add cilantro.
Server over brown rice.
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June 4, 2014
Yuca Fish Patties
Florence
Course Seafood
Cuisine Mexican
- 1 Tbsp cooking oil
- 1 green onion chopped fine
- 1 garlic clove grated
- 1 lb cooked flaky fish not oily fish
- 1 cup cooked smashed yuca
- 1/4 cup bread crumbs
- 1/2 tsp yellow or brown prepared mustard
- 1/2 tsp ground cumin
- sprinkle red pepper flakes
- salt and black pepper
- 1 Tbsp chopped cilantro leaves
- 2 large eggs lightly beaten
Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
Form into patties and set aside while you prepare a skillet.
Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.
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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 31, 2014
Thai Broccoli Chicken Salad
Florence
Course Salad
Cuisine Asian
- 2 Tbsp natural peanut butter
- 2 tsp soy sauce
- 1 Tbsp lemon juice
- 2 Tbsp water
- 2 cups fresh broccoli florets cut small
- 1 cup frozen sweet peas thawed
- 1/4 cup diced green onion
- 2 cups cooked shredded chicken
- 1 cup mandarin oranges
- finely shredded cabbage for serving optional
In large mixing bowl, add the peanut butter, soy sauce, lemon juice and water.
Whisk until all ingredients are smooth. Add a small amount of water if needed
Add to broccoli, sweet peas, onions, mandarin oranges, and chicken and toss.
Serve immediately.
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May 30, 2014
Savory Prune Chicken Bake
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Chicken
Cuisine American
- 2 lbs chicken pieces - bone in skin removed
- 1 cup good balsamic vinegar
- 1/2 cup good olive oil
- 2 cups water
- 1 Tbsp mixed dried herbs suggest rosemary, oregano, thyme, basil, sage, cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium sweet onion diced
- 1 garlic clove grated
- 8 oz prunes rough chopped
- 2 Cups cooked brown rice
Preheat oven to 400°F.
Arrange Chicken pieces in 13x9 baking pan.
Whisk together vinegar olive oil, water, dried herbs, salt and pepper.
Stir in the onion, garlic, and prunes, mixing thoroughly.
Pour the liquid mixture over the Chicken, making sure it is coated well.
Bake for 15 minutes covered with aluminum foil.
Reduce heat 325°F and bake for an additional 30 minutes or until chicken is cooked through.
Server over a bed of 1/2 Cup cooked brown rice.
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