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 11, 2014
Classic Gazpacho
Florence
Course Salad
Cuisine American
- 2 ripe tomatoes diced small (capture the juice)
- 2 young fresh cucumbers seedless or seeds removed, peeled, diced small
- 2 green spring onions finely chopped
- 1/2 cup tomato-vegetable juice
- sea salt and black pepper to taste
- drizzle olive oil
- drizzle white wine vinegar
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July 9, 2014
Fruity Rice Salad
Florence
Course Rice
Cuisine American
- 1 cup uncooked long grain white rice
- 2 kiwi peeled and sliced into thin crescents
- 1 green delicious or Granny Smith apple cored and diced
- 1/2 cup chopped celery
- 1/2 cup shelled roasted pistachio kernels
- 1/4 cup chopped green onions
- 3 tsp chopped fresh parsley
- 3 tsp white wine vinegar
- 1 tsp extra-virgin olive oil
Cook rice according to package directions.
Cool rice.
Mix cooled with the kiwi, apple, celery, pistachio, onions, and parsley; toss together gently.
In another bowl, whisk together the white wine vinegar and olive oil.
Drizzle over salad.
Cover and chill for 1 hour.
Remove from refrigerator and toss.
Server & Enjoy !
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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
Make Mine Real Maple Mixed Salad
Florence
- 1 Tbsp real maple syrup
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 6 cups mixed salad greens baby spinach, etc.
- 1 cup fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1/2 cup chopped pecans toasted
- 1/4 cup crumbled goat cheese
In mixing bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until frothy.
Add greens and berries, and toss gently to combine.
Sprinkle with pecans and goat cheese on top.
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May 22, 2014
Cannellini Greek Salad
Florence
Course Salad
Cuisine Greek
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/2 tsp dried oregano flakes
- 1/4 tsp black pepper
- 1/8 tsp kosher salt
- 1 -15 oz can cannellini drained then rinsed
- 1 Roma tomato diced
- 1/4 cup diced sweet onion
- 1/4 cup diced green pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- mixed greens for serving optional
In mixing bowl, whisk together vinegar, oil, oregano, pepper and salt until frothy.
Add in cannellini, tomatoes, onion, green pepper, feta, and olives, toss gently to coat all ingredients with dressing.
Serve over a bed of mixed greens.
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March 28, 2014
Arctic Pickles
Florence
- 6 cucumbers sliced thin
- 1 large red onion sliced thin
- 2 Tablespoon salt
- 1 Cup white vinegar
- 3/4 Cup sugar
- Freezer containers
Place the cucumbers and onions together in a large mixing bowl,
Add the salt.
Mix well.
Let stand for 2 hours at room temperature.
Rinse the cucumbers and onion in cool water.
Drain.
Place them in the freezer containers.
Mix the vinegar and sugar together until the sugar is completely dissolved.
Pour the mixture over the cucumbers and onions.
Freeze for at least 3 weeks before eating.
When ready to eat thaw in the refrigerator overnight or run under cold water if you want to thaw faster.
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February 10, 2010
Cajun Potato Salad
Florence
Course Salad
Cuisine American
- 2 pounds small red potatoes
- 1/2 cup red onion -- chopped
- 1/2 cup green onion -- sliced
- 1/4 cup fresh parsley -- minced
- 6 tablespoons cider vinegar -- divided
- 1/2 pound precooked smoked sausage or kielbasa
- 6 tablespoons olive or vegetable oil
- 1 tablespoon Dijon mustard
- 2 centiliters garlic -- minced
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Cook Potatoes for 30 minutes or until tender.
Drain Potatoes.
Rinse Potatoes with cold water; cool completely
Cut into small pieces; place in a large bowl
Add onions, parsley and 3 Tablespoons vinegar; toss
Cook sausage in olive oil for 5-10 minutes or until it begins to brown
Add Sausage to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, stirring with whisk constantly.
Pour over salad; toss gently.
Serve Warm.
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