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Author Archives: Rita's Kitchen

Crème Caramel – Always Classy, Always Easy

Crème Caramel Makes 6 servings  Prep time 15 minutes  Oven Time 40 minutes    Caramelized Sugar 1/2     cup sugar 2        Tbsp. water 6        6 oz. ramekins Crème 4        large eggs 2        cups whole milk or half & half 1/2     cup sugar 2        tsp. Angostura aromatic bitters or 1/2 tsp. Angostura orange bitters 1        tsp. vanilla extract          … Read more

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Fresh corn off the cob – yumm

Fresh Corn & Cherry Tomato Salad Makes 4 – 6 servings* This easy salad has been in my repertoire for years. The combination of fresh corn and sweet little tomatoes may not be new, but it’s always a winner. Mild, seasoned rice vinegar adds a gentle tang, so very little oil is needed. Healthy! 3    … Read more

Posted in Rita's Kitchen, Salads and Dressings, Soups | Comments closed

Quinoa Arugula Summer Salad

Quinoa Arugula Summer Salad Makes 4 – 6 servings   Prep time about 20 minutes (not including quinoa cook and cool time) 3 to 4   cups cooked quinoa, chilled 1/3      cup seasoned rice vinegar 2         Tbsp. safflower or canola oil 1          tsp. Angostura orange bitters 1/2       tsp. each salt and fresh-ground pepper 1/3       cup crumbled feta cheese 1/3       cup chopped… Read more

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Asparagus Risotto – An Easier Way

Springtime Asparagus Risotto Makes 8 cups (4 main-dish or 8 side-dish servings) 1        lb. asparagus spears 2        Tbsp. butter 2        Tbsp. extra virgin olive oil 1        medium onion, chopped 2        large cloves garlic, minced 2        cups (about 14 oz) Arborio rice 1        cup Holland House* white cooking wine 4        cups (32 oz) reduced-sodium chicken broth,… Read more

Posted in Entrees, Rita's Kitchen, Sides and Sauces | Comments closed

Classic Quiche for Spring Time

Classic Quiche Makes one quiche for 6 – 8 servings Prep time: 10-12 minutes   Oven time: 40-45 minutes 1          9-inch deep dish frozen pie crust,* thawed 2          tsp. Angostura aromatic bitters 1          cup half & half, room temperature 4          large eggs, room temperature 2          Tbsp. grated Parmesan or Romano cheese 1          Tbsp. flour 1/4       tsp.… Read more

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Best Buttermilk Pancakes

Cornmeal Buttermilk Pancakes Makes 8, 4” pancakes (or doubled, about 16 pancakes*) 1        cup all-purpose flour (spoon into measuring cup and level top) 2        Tbsp. medium-grind cornmeal, like Bob’s RedMill* 1        tsp. sugar (optional) 1/2     tsp. baking soda 1/4     tsp. baking powder 1/4     tsp. salt* 1        cup buttermilk* (low fat or not) 1        egg 2       … Read more

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Nutty Snacks for the Holidays

Rosemary Roasted Cashews Christmas tray

Rosemary Roasted Cashews Heat oven to 350°F. Spread 1 pound raw whole cashews (about 3-3/4 cups) on a baking sheet. (Rosie lines the baking sheet with parchment paper for easy transfer of the hot nuts off the pan). Roast for 15-20 minutes, turning several times until golden brown. Meanwhile, in a large bowl, microwave 1 tablespoon salted butter until… Read more

Posted in Appetizers & Snacks, Rita & Rosie's Kitchens | Comments closed

My Practical Kitchen

You know how annoying it can be when you’re in the middle of cooking, reach for a whisk, and it gets tangled up with other utensils. Well, I have some tips to share from my ‘practical kitchen’ that might help you untangle and simplify your kitchen. Having worked in the test kitchens at Del Monte headquarters in… Read more

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Mango Tango Ice Pops

Mango Tango Ice Pops Prep time: 15 minutes if using pre-cut fruit     Freeze time: 2-3 hours Makes 12 ice pops (4 cups puree) 1/2     cup Angostura® 7-Year Caribbean Rum (4 oz.) 1/4     tsp. Angostura® Orange Bitters 3        cups diced* ripe mango (about 16 oz.) 3        cups diced fresh pineapple (about 16 oz.) 12      Zipzicle® ice pop sleeves* Funnel with… Read more

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Black Bean, Corn & Red Pepper Salsa

Black Bean, Corn & Red Pepper Salsa 1/4     cup Nakano seasoned rice vinegar 1         Tbsp. olive oil 1/2     tsp. each chili powder and ground cumin 1/4     tsp. hot pepper sauce 1         jalapeno, seeded and minced 1        clove garlic, minced 1        can (15-16 oz.) black beans, drained and rinsed 1        cup frozen corn, thawed or canned corn, drained*… Read more

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