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Author Archives: Rita's Kitchen

Chili — Southwest & Midwest Style

Yes, it’s that time of year. Time to try one of these warming winter “stews” —  Chipotle Black Bean Chili (with bitters), or my authentic Cincinnati Chili.  The Cinci chili was inspired by my cousin Anne who lives there. And yes, spaghetti makes the foundation for the south Ohio specialty.  If you have a favorite… Read more

Posted in Entrees, Rita's Kitchen | 8 Responses

Cranberry-Apricot Relish

Warm Cranberry-Apricot Relish Makes 1-1/2 cups 1-1/2 cups dried cranberries (about 7 oz.) 1/2 cup apricot preserves 1/2 cup Holland House sherry cooking wine* Zest of 1 orange Combine ingredients in a 1-1/2 to 2 quart saucepan; stir well. Cook over medium heat until mixture just starts to boil, 2-3 minutes; stir. Reduce heat to… Read more

Posted in Rita's Kitchen, Sides and Sauces | Leave a comment

Turkey Stuffing-inside or out?

Artichoke Mushroom Dressing Makes 12 cups 1 lb. (approx.) sliced French bread 1 can (13-14 oz.) artichoke hearts (not marinated artichokes) 4 Tbsp. butter 1 yellow onion, chopped 1 stalk celery, chopped 8 oz. pre-sliced mushrooms, chopped 1 tsp. poultry seasoning 1 tsp. dried rubbed sage 1 cup Holland House white cooking wine* 1/2 cup… Read more

Posted in Rita's Kitchen, Sides and Sauces | Leave a comment

Sofrito Rice – Caribbean Trio #3

    Sofrito Rice  1            tablespoon vegetable oil 3/4       cup finely chopped yellow onion 1/2        cup finely chopped green bell pepper or chiles*   2            cloves garlic, minced or crushed 1/2        teaspoon salt 1/4        cup natural rice vinegar (unseasoned) 1            cup long grain white rice 1            cup diced fresh tomatoes 2           tablespoons chopped fresh cilantro… Read more

Posted in Rita's Kitchen, Sides and Sauces | 2 Responses

Jerk Seasoning – Caribbean Trio #2

Caribbean Jerk Marinade Makes 3/4 cup marinade (enough for 1-1/2 lbs pork, chicken or fish) 1/4     cup seasoned rice vinegar 2         Tbsp. vegetable oil 2         Tbsp. soy sauce 1         Tbsp. packed brown sugar 2         tsp. ground allspice 1         tsp. dried thyme 1         tsp. ground ginger 1/2     tsp. garlic powder 1/2     tsp. cayenne pepper (less if you… Read more

Posted in Entrees, Rita's Kitchen | 2 Responses

Mango-Papaya Salad – Caribbean Trio #1

Mango-Papaya Salad Makes 6 servings 2       Tbsp. Nakano seasoned rice vinegar – 0riginal 1        Tbsp. packed brown sugar Dash  each ground allspice &  ginger 1-2    mangos 1        papaya 1/2    cup sliced celery (1-2 stalks) 1       Tbsp. finely diced red onion 6       leaves Boston or bibb lettuce Combine seasoned rice vinegar, brown sugar, and generous dashes of allspice… Read more

Posted in Rita's Kitchen, Salads and Dressings | 4 Responses

Summer Smoothie Fest

Berry Banana Smoothie 1          frozen banana, broken in chunks 1          cup frozen blueberries 1          cup orange juice 1          cup plain yogurt or milk* 1          tablespoon wheat germ (optional) Combine ingredients in blender container. Cover and blend on low speed at first, then high speed until smooth. *If using milk, add 1/2 teaspoon vanilla extract. Makes… Read more

Posted in Beverages, Rita's Kitchen | 4 Responses

Roasted Asparagus with Warm Bitters Mayonnaise

Roasted Vegetables with Angostura Mayonnaise Drizzle (or simply… Angostura Mayonnaise  See bottom of page) * Angostura Mayonnaise Drizzle for Roasted Vegetables 1/2    cup mayonnaise 2       Tbsp. grated pecorino Romano cheese or tangy Parmesan 1       Tbsp. fresh lemon juice 1       tsp. grated lemon peel 1       tsp. Angostura aromatic bitters Whisk together mayonnaise, grated cheese, lemon… Read more

Posted in Appetizers & Snacks, Rita's Kitchen, Sides and Sauces | 6 Responses

Browned Butter Bananas with Toasted Pecans

Browned Butter Bananas with Toasted Pecans Prep & Cook time:  23-25 minutes total      Makes 4 servings with about 1/3 cup sauce 1/2 cup powdered sugar 1/2 tsp. ground cinnamon Ground cardamom 2  Tbsp. milk 2  Tbsp. dark rum Grated peel of one lemon 3  Tbsp. butter 3  medium bananas, green at the stem Toasted pecan halves In… Read more

Posted in Desserts, Rita's Kitchen | 7 Responses

Chipotle Black Bean Chili

Chipotle Black Bean Chili Makes 12 – 13 cups chili (about 8 servings) Prep time:  15-20 minutes    Cook time:  about 1 hour 2        Tbsp. olive oil 2        yellow onions, finely chopped (about 3 cups) 5        large cloves garlic, chopped 3        lbs. lean ground beef (93%) 2        cans (14.5 oz ea) fire-roasted diced or crushed tomatoes… Read more

Posted in Entrees, Rita's Kitchen | 3 Responses
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