Archive | July 2014



3 tablespoons coarsely chopped red onion
2 tablespoon fresh lime juice
1/4 teaspoon salt
2 garlic clove
1 small jalapeño pepper
2 ripe peeled avocados
2 tablespoon cilantro leaves Preparation

Place first 5 ingredients in a food processor; pulse 5 times or until finely chopped.

Add avocado; process until smooth.

Sprinkle with cilantro.


Pecan Fried Okra


1 cup pecans
1 1/2 cups all-purpose baking mix
1 teaspoon salt
1/2 teaspoon pepper
2 (10-oz.) packages frozen whole okra, thawed or 1 (16-oz.) package frozen cut okra, thawed
Peanut oil


1. Place pecans in an even layer in a shallow pan.
2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
3. Process pecans, baking mix, and next 2 ingredients in a food processor until pecans are finely ground. Place pecan mixture in a large bowl. Add okra, tossing to coat. Gently press pecan mixture into okra.
4. Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 350°. Fry okra, in batches, turning once, 5 to 6 minutes or until golden; drain on paper towels.

Cheesy Stuffed Peppers


6-8 green, orange, or yellow bell peppers
1-2 pounds ground beef
1 medium white onion, chopped
1 large can of diced tomatoes
2 garlic wedges, minced
1 cup of cheddar cheese
Salt and pepper to taste

Preheat oven to 350°F.

Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes

Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.

Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray

Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes.

Chicken Salad


3 cups cooked chopped chicken
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup diced carrots
1/2 cup mayonnaise or plain Greek yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of paprika

Prep the chicken however you’d like – you can use rotisserie chicken or roast the chicken yourself. Just rub some chicken breasts with olive oil, salt, and pepper and let them bake on a baking sheet at 350 degrees F for 35-40 minutes, until the chicken is fully cooked.
Once the vegetables are all chopped, mix them together in a large bowl. Then, add the cooked chopped chicken and mayo/yogurt to the bowl and toss thoroughly.

Add the salt, pepper, and paprika and mix well. Cover the bowl and let the mixture refrigerate for at least one hour.

Fried Squash Croquettes


2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
½ cup plus 1 tablespoon all-purpose flour
vegetable oil

In a large bowl, combine squash, onion, egg, salt and pepper.
Mix well.
Stir in flour.
In a skillet, heat ½-inch oil over medium-high heat.
Drop batter by tablespoonfuls into oil.
Cook about 3 minutes per side or until golden brown, turning once.
Drain croquettes on paper towels.

Chicken Broccoli Casserole


4 cups cubed cooked chicken
3 cups frozen broccoli cuts, thawed
1 can condensed cream of mushroom soup
1 cup mayonnaise
1 tablespoon lemon juice
2 eggs lightly beaten
1/4 cup shredded cheddar cheese
1/2 cup Italian bread crumbs


Preheat the oven to 350F. In a greased baking dish, layer the chicken and broccoli.

Combine the mayonnaise, soup, lemon juice, and eggs. Spread over the broccoli and chicken.

Mix together the bread crumbs and cheese. Sprinkle over the casserole. Bake, uncovered, for 30-35 minutes.

BLT Macaroni Salad


1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tablespoons chopped green onions
3 cups shredded lettuce
4 bacon strips, cooked and crumbled

In a large bowl, combine the first four ingredients. Add the macaroni, tomatoes and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat.