Posts Tagged ‘spring recipe’

Recipe of the Month | June 2015 | Mexican Chopped Salad

Written by trishfms on . Posted in healthy eating, healthy living, home owner, move, mover, Parent, Recipe, Uncategorized

recipe of the month June 2015 -    

INGREDIENTS Ingredients for the dressing:
  • ¼ cup fresh lime juice
  • 2 tablespoons honey
  • ½ teaspoon cumin
  • 1 clove garlic
  • ½ teaspoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • taste and add salt if needed
Ingredients for the tortilla strips:
  • 6 6-inch corn tortillas
  • 1 ½ tablespoons canola oil
  • ½ teaspoon sea salt
Ingredients for the salad:
  • 1 medium head romaine lettuce , chopped in approximately ½ inch pieces
  • 1 medium bell pepper, diced in ¼-inch pieces
  • ½ medium red onion, diced in ¼-inch pieces
  • ½ medium jicama, peeled and diced in ¼-inch pieces
  • 1 medium zucchini, diced in ¼-inch dice
  • 4 medium tomatoes, seeded and diced into ¼-inch dice
  • 4 ears corn (if fresh corn is not in season, substitute 1½ cups of sweet, tiny frozen corn)
  • 1½ cups canned black beans, drained and rinsed
  • ½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
INSTRUCTIONS
  1. For the dressing, combine lime juice, honey, cumin garlic and salt. Stir to combine. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
  2. For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, crosswise, about ¼ inch thick.
  3. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat.
  4. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  5. For the salad, place corn, two ears at a time, in the microwave and cook for 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
  6. Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
  7. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.
Source: www.thecafesucrefarine.com

Fluffy Fruit Salad | Recipe of the Month April

Written by trishfms on . Posted in healthy eating, healthy living, Holiday, home owner, Kids, Recipe

fluffy-fruit-salad-april-recipe-of-the-month                   FLUFFY FRUIT SALAD

Ingredients:

– 1 large container of cool whip (make sure its frozen)

– 2 cans of pineapple tidbits

–  3 small cans of mandarin oranges

– 1 small “standard” package of orange jello

– 1 1/2 container of reduced fat cottage cheese (the larger containers)

– 1 1/2 cup of mini pastel marshmallows (i eyeball the marshmallows)

Directions:

In a large bowl combine cottage cheese and the package of orange jello powder, mix these two together really well. Next add in your semi thawed semi frozen cool whip (if its fully thawed then the salad won’t set up when chilled in the fridge) mix the cool whip in real well. Then drain your canned fruit really well and add all cans of fruit. Be sure to fold the fruit in, making sure to not destroy the mandarin oranges. Once the fruit is all mixed in, you can fold in your marshmallows. Smooth out the top of your bowl, cover it and let it chill in your fridge for at least 2 hours or more. Enjoy.

Source:  Craft O Maniac

January 2015 Recipe of the Month

Written by trishfms on . Posted in central florida moving, healthy eating, healthy living, home owner, Kids, move, mover, moving, moving advise, moving company, real estate, Recipe

Creamy White Bean and Bacon Soup

january-recipe-of-the-month-fl-move

Ingredients you will need:

  • 2 cups of dried cannellini beans
  • 5 strips of bacon, cut into tiny pieces
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 carrots, peeled and chopped
  • 1 tbsp. (or more) of fresh rosemary, chopped
  • 4 cups chicken stock
  • 1 tbsp. tomato paste
  • Salt and pepper, to taste

Instructions:

  1. Soak your beans overnight covered in water. Drain the next day and set aside.
  2. In a large stockpot, add the bacon to the pan and cook until bacon pieces are brown and crispy. Remove and let drain on a paper towel.
  3. If there’s a lot of bacon grease in the pan, dump out all but 3 tbsp. of it.
  4. Saute onion, garlic, and carrots in the bacon grease until vegetables start to get tender, about 5 minutes. Stir in the rosemary and cook for an addition 1 minute.
  5. Gently pour in the chicken stock and add the drained beans. Whisk the tomato paste in until all has dispersed and incorporated into the soup.
  6. Bring mixture up to a boil then cover and let simmer gently for 45 minutes, stirring occasionally.
  7. When the soup is ready, carefully use your immersion blender and gently pulse the bean mixture until a desired creamy texture is achieved. You see whole beans in my picture ­ that’s because I gently pulsed and left some beans whole because I wanted texture in my soup. You’re more than welcome to blend the entire mixture to be more of a puree consistency. If you’re worried about blending too much, you can always ladle out a few scoopfuls of beans, blend the soup, then add the beans back in.
  8. Serve hot with bacon pieces on top.
  9. Store leftovers in an airtight container in the refrigerator.
Notes: You can use canned cannellini beans if you want.  

Source: tablefortwoblog.com

Healthy Holiday Recipe | Sweet Potato and Apple Soup

Written by trishfms on . Posted in central florida moving, Cross Country Moving Company, home owner, moving services, Recipe

A healthy alternative to the “norm” for this Thanksgiving!!

Bon Appétit!! 

Sweet Potato and Apple Soup

sweet-potato-apple-soup-healthy-holiday-recipe  

INGREDIENTS:

1 3/4 pound(s) sweet potatoes, peeled and cut into 1-inch dice

1 small parsnip, peeled and cut into 1-inch dice

2 garlic cloves, coarsely chopped

2 tablespoon(s) extra-virgin olive oil

salt to taste

6 cup(s) vegetable stock or low-sodium broth

1 dash(es) apple cider

1 teaspoon(s) green Tabasco sauce

finely diced Granny Smith apple and minced parsley,  for garnish

DIRECTIONS:

Preheat the oven to 375 degrees F. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt.

Bake for 45 minutes, or until tender.

In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan.

Repeat with the remaining vegetables and stock.

Add the apple cider and Tabasco and heat through.

Season with salt.

Serve with the diced apple and minced parsley.

Source:  delish.com

Perfect Lemon Square Recipe | spring recipes

Written by trishfms on . Posted in home owner, real estate, real estate news, Uncategorized

lemon-square-spring-recipe-fl-move-blog

LEMON SQUARES

  • 11/2 cups all-purpose flour

  • 2/3 cup confectioners’ sugar

  • 3/4 cup butter or margarine, softened

  • 3 eggs

  • 1 1/2 cups white sugar

  • 3 tablespoons all-purpose flour

  • 1/4 cup lemon juice

  • 1/3 cup confectioners’ sugar for decoration

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking pan.
  2. Combine the flour, 2/3 cup confectioners’ sugar, and butter. Pat dough into prepared pan.
  3. Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.
  4. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners’ sugar. Cut into squares.
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
(source: all recipes.com  – LINK )
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