Frugal In Florida

You know that we watch FoodTV on Saturday and Sunday mornings, right? I mean, really, doesn't everyone have a tv in the bedroom AND kitchen?? Ok. Maybe not. But you should! This recipe was pulled from Trisha Yearwood's FoodTV episode ... It's like a lot of other recipes I have, but once again, something triggered my attention enough to make me go online and look up the basic recipe ... and here is what we did! 1 can regular yellow corn, drained 1 can white corn, drained 1 small can diced green chilies, drained 1 small can sliced black olives, drained 2 tomatoes, rough chopped 2 jalapeno peppers, seeded and chopped 4 green onions, sliced thin 3 tbs vinegar 1/3 c olive oil zest of half a lime (zest your lime before you squeeze!) juice of half a lime 1/4 tsp salt 1 tbs chopped cilantro Mix all except cilantro in medium size bowl and chill for a minimum of 1 hour.  Prior to serving stir well and add the cilantro. Now, there are several things you ...

I'm trying REAL hard to post more pics of the foods I make, just to show you, yes, we made it and we ate it :) And also, because we DO eat with our eyes, right? Anyways ... this is an old recipe that I had pulled from our local newspaper several years back, under a headline reading: How To Use Up Your Hurricane Supplies. Since the three main ingredients are usual staples, it's easy for me to make and easy to improvise for those items you don't have. Pantry Salad (aka chicken, black beans and corn salad) 1 can of chicken breast, drained and flaked (I've used 2 in the past for a more meaty filling) 1 can of black beans, rinsed and drained 1 can of corn, rinsed and drained 1 tbs cumin juice of 2 limes (I LOVE that handheld gadget!) 1/4 oil (olive, canola, whatever) salt and pepper red or orange bell pepper, diced 4 scallions, chopped fine (optional if you have) 1 can diced tomatoes, drained jalapenos, sliced, to your preference AND: avaca...

This came from my local paper,  Sun Sentinel  as a way to make something yummy using our hurricane supplies, kind of funny as it’s pretty tasty and I make it about once a month! I generally make it for lunches or quesadillas. 1 can black beans, drained & rinsed 1 can corn, no salt if possible, drained 4 scallions, thinly sliced, about ½ cup 1 red/yellow or orange pepper, diced 1 can of chicken, drained (or ¾ lb / 3 cups cooked chicken), cut into bite size pieces Juice of 2 limes (3 tbs) ¼ cup olive oil 1 tbs ground cumin Salt and pepper to taste Diced tomatoes (optional, but highly recommended) Baked tortilla chips, optional Avocado, optional (diced) In large bowl, mix all except chips and avocados. Chill 30 minutes or one day ahead. Mix to redistribute dressing and top with chips and avocado if using. This is really good to use as a filling on quesadillas, just omit the chips and avocado, use a little cheese on the tortilla shell and grill ...

Chili (meatless) 1 tsp oil 1/2 red pepper diced 1/2 green pepper diced 1 medium onion diced 1 clove garlic minced jalepeno peppers diced (I used small can, 1/2 of it) 1 tbs cumin 2 tbs chili powder 1 tsp black pepper 1/2 tsp brown sugar 1 can diced tomatoes 1 can black beans 1 can red beans 2 cups veggie broth 2 cups beef broth Optional: shredded cheese, sour cream, cilantro & tortilla chips for toppings Saute onions, peppers, garlic in oil. Once softenend, dump remaing ingredients in, stir well. Bring to boil. Reduce heat to simmer, cover & let simmer 45 minutes or so. This does not make a big batch so if you are looking to have some leftover to freeze, double or triple recipe.