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Archive for May, 2011

May
22

Parmesan Brussels Sprouts

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Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE recipes, the finest Caviar and great gift baskets to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Be sure to browse the Gourmet Essentials Shop!  There is a full line of fantastic specialty food items.  There you’ll find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’ and Truffle Oils.  You must check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noah and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

I received this recipe from my sister and had to share.  Thanks Mary!

Not a big brussels sprouts fan?  Try this next time!  There’s enough flavors added to entice even the pickiest of non-veg types.

Parmesan Brussels Sprouts

Ingredients:

  • 1 pound brussel sprouts
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves, finely chopped
  • 1 clove minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh round black pepper
  • 1 tablespoon balsamic vinegar
  • 1/4 cup Parmesan cheese, coarsely grated

Directions:
Preheat oven to 450°F.

In large jelly-roll pan toss 1 lb. thinly sliced Brussels sprouts in 2 Tbsp. olive oil; 1 tsp. finely chopped fresh thyme leaves; 1 clove minced garlic, 1/4 tsp. salt, and 1/4 tsp. black pepper.  Spread evenly.
Roast 20 minutes.  Stirring once.
Toss with 1 Tbsp. Balsamic vinegar and 1/4 cup coarsely grated Parmesan cheese.

Makes 3 cups.  Serves 4.

Need some fine balsamic vinegar?  Take a look here…

http://foodflavorfun.com/shop/anfora-cara-invecchiato-balsamic-vinegar/

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Veggies and Sides
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May
15

Drunken Chicken and Rice

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Hello All!  And welcome back to Food ~ Flavor ~ Fun.

 

A great place to find and share some great FREE recipes, the finest Caviar and great gift baskets to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

 

Be sure to browse the Gourmet Essentials Shop!  There is a full line of fantastic specialty food items.  There you’ll find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’ and Truffle Oils.  You must check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noah and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

 

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

 

This is an easy one-pan dish that comes together quickly and is loaded with great flavor.  It makes a perfect choice for a mid-week meal.  Be sure to give this one a try.

 

Drunken Chicken and Rice

 

Ingredients:

 

 

    • 1/2 cup Valencia-style rice

 

    • 1 pound skinless chicken thighs, on the bone

 

    • 2 teaspoons canola oil

 

    • 1 cup sliced red onion

 

    • 1 1/2 teaspoons minced garlic

 

    • 1 cup fat-free, low-salt chicken broth

 

    • 1 cup tomato sauce

 

    • 1 cup beer

 

    • 1/8 teaspoon saffron threads

 

    • 1/2 cup drained, sliced sweet pimento

 

    • 1 cup frozen petite peas

 

  • salt and freshly ground black pepper

 

Directions:

 

Place the rice in a small bowl and add water to cover the rice.  Let stand while preparing the remaining ingredients.

 

If you didn’t buy skinless chicken thighs, remove the skin and fat from the chicken.  Heat the oil in a large non-stick skillet over medium-high heat.  Brown the chicken on all sides, about 2 minutes.

 

Lower the heat to medium and add the onion and garlic.  Saute’ about 2 to 3 mnutes.

 

Drain the rice and add to the killet with the chicken broth, tomato sauce, beer, saffron and pimento.  Cover and simmer 10 minutes over medium heat.  Add the peas to the skillet.  Cover and reduce heat to a simmer for 5 minutes.  Add salt and pepper to taste.  Makes about 2 servings.

 

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

 

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

 

Bye for now!

Categories : Main Courses
Comments (0)