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Showing posts from June, 2017

Chicken and Yellow Rice.

One of my favorite restaurants is the Columbia in Ybor City. Every once in a while, I will break my tradition and order something different from the menu, but usually it's their chicken and yellow rice.

This is my quick version. Start by browning two boneless skinless chicken breasts, one small sweet onion, one bell pepper, and a clove of garlic in a Dutch oven with two tablespoons of olive oil.


 Cover and heat on medium until the vegetables are translucent.
a Next, add two cups of no salt added chicken broth and one half cup of no salt added beef broth. Simmer for 30 minutes.

Normally I would use saffron and add it to white rice, but since I'm out of saffron and it's pouring down rain, I'm using a package of yellow rice, which has the saffron including. Add the rice and simmer for 20 minutes or until the rice is tender.

When rice is ready,  add a cup of frozen peas. You want them to be warm but still crisp.

I hope you enjoy this treat, which is great on a rainy day li…

Grilled Corn and Pepper Salad with Peach Cilantro Vinaigrette

I am frequently asked were I get my recipe ideas. This idea came from buying eggs. Our local produce stand sells Amish eggs. We stopped in to get some and saw they had corn and orange bell peppers on sale at great prices.
My wife suggested we get some cilantro and roast some peppers for dinner.

A check of the fridge revealed a couple of very ripe peaches and the wheels started turning.





Start with the vinaigrette.
In a food chopper add:
1/2 cup fresh peaches
1/4 cup peach infused white balsamic vinegar
1 teaspoon fresh lime juice
1/2 teaspoon chopped cilantro
1/4 teaspoon honey
2 tablespoons canola oil
1/8 teaspoon roasted garlic powder
1/8 teaspoon onion powder
1/8 teaspoon white pepper
pinch of salt

Blend all the ingredients until the peaches break down.

For the salad, slice pepper into strips.
Husk the corn, removing the silk.
Slice one jalapeno pepper, removing the seeds and veins.
Lightly spray vegetables with canola oil spray.
Heat grill to a medium-high heat.

Place veggies on t…

Roasted Tomato and Red Pepper Soup

Here in Florida, we are just one day away from the official start of summer. It has been a rainy couple of weeks, so a lot of time has been spent indoors. A few days ago, we came home with a large supply of tomatoes. I checked the wild tomato plant we have growing out back and found a another dozen ripe on the vine. What to do? Homemade soup came to mind.

Start by roasting several different tomatoes in one tablespoon Tuscan herb infused olive oil. Place the fruit in a cast iron pan and place on a hot charcoal grill with a few chunks of hickory.

Roast for about 10 minutes until the skins start to peel. Remove from heat and let cool. Remove all the skins from the tomatoes. Put back on the grill, add a roasted red pepper and grill for five more minutes.
Remove and let cool for ten minutes. 
Seed tomatoes and put them in a food chopper. Process until a fine paste forms. Add roasted pepper and process again until smooth.
Strain tomatoes through a sieve into a stock pot and place on a low …

Key Lime Mousse Parfaits

This great dessert is a super easy treat. Begin by chilling your stand mixer bowl. Add one cup of very cold heavy cream and a tablespoon of powdered sugar.
Whip on high until firm peaks are formed. Add a teaspoon of vanilla extract. Transfer mixture to a bowl.


Without cleaning bowl, add one can sweetened condensed milk and one half cup of key lime juice. Mix on high for several minutes until slightly foamy. Slowly add whipped cream into the mixture until well blended.



Prepare the parfait glasses by adding a half crushed Graham cracker to the bottom of the glass. Carefully spoon the mousse into the glasses, filling almost to the top. Chilled for several hours. Before serving, top with whipped cream.











Enjoy this great treat poolside on a hot summer day.




Tri-tip with Smoked Tomato Salsa

My brother lived in Lompoc,
 CA years ago. Whenever we discussed grilling, he would always talk about tri-tip. Here in sunny Florida, I had no idea what he was talking about. I would ask at the local grocery meat department and they didn't carry it. Finally I went to visit his family and he grilled his famous tri-tip. I was hooked. I'm glad he grilled two because I think I ate a whole one. Finally, in the last few years I have been able to find it at my local grocery store and have been trying to perfect my grilling of this tasty treat.

Fast forward to last Valentine's Day, when my wife and I happened to walk into 4 Rivers Smokehouse. Tri-tip was on the menu, so I had to order it. It was unbelievable. After talking with the staff, and purchasing John River's book, I found we had a similar grilling style, the difference was his Coffee Rub. I won't even try to duplicate it; I just buy it from them.

Start by covering the steak with a light coating of the 4 Rivers Cof…

Country Fried Steak with Sun Dried Tomato Gravy

Sometimes I just want comfort food. Country fried steak takes me back to my grandma's kitchen. This is a great recipe with the unexpected twist of sun dried tomatoes in the gravy and marinade.

Start by making the marinade. In a zip top bag add:
1/2 cup beef broth
1 teaspoon sun dried tomato spread
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder


Shake bag to mix well.
Add cube steak and let rest for 30 minutes.

While meat is marinating, start making the gravy. In a skillet, add 2 tablespoons​ butter and two tablespoons flour. Heat over a low heat until the butter melts, making a thick roux.

Add:
2 cups beef broth
2 tablespoons sun dried tomato spread
1 finely diced roasted red pepper
2 packets no-salt added beef bouillon
 Heat and stir until gravy thickens.

In  two bowls, add  half a cup of flour in one and two beaten eggs in the other.
Remove steaks from bag and lightly pat dry.  Dredge in flour, shake off excess flour and place in egg m…

Chicken and Rice with Gravy

This is one of my low salt recipes. Start by browning two boneless skinless chicken breasts in a dutch oven. Cover and saute for 20 minutes.

Add 2 cups of no salt chicken broth and cover, and cook for another half hour.
Remove chicken and shred and or chop breasts into bite size pieces.

Add a tablespoon of flour to 1/4 cup of cold water. Mix well and add to pan.
Next add three packs of Herb Ox sodium free bouillon.

Add chicken and cook until gravy thickens.
While the chicken is cooking, add two cups of no salt broth to a pot and bring to a boil. Add one cup rice and a tablespoon of butter and cover. Simmer for 20 minutes until the broth is absorbed. Fluff the rice with a fork.


Just before serving, add one cup of frozen peas to chicken.
The combination of broth and the Herb Ox bouillon create an intense flavor without all the salt. Hope you enjoy this healthy dish.