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Author Archives: Rosie's Kitchen

Stir Fry for Year of the Monkey

Rita’s Basic Stir Fry enough for 2 servings with rice 7-8   oz. boneless chicken, pork or beef, sliced 1+    Tbsp. low-sodium soy sauce Sauce  1       cup water (3/4 cup for thicker sauce or use a bit more cornstarch) 1       Tbsp. cornstarch 1       Tbsp. soy sauce (low sodium or regular) 1       Tbsp. cream sherry  (Christian Brothers or any… Read more

Posted in Entrees, Rita & Rosie's Kitchens | 4 Responses

Peppermint Ice Cream Truffles

Peppermint Ice Cream Truffles Active Prep Time: about 30 minutes Plus Chill Time: 30 minutes Makes about 16 truffles. 2 pints peppermint ice cream or favorite flavor- look for Dreyer’s Limited Edition Peppermint 1 cup (6 ounces) semi-sweet chocolate chips 1 cup (6 ounces) white baking chips 4 tablespoons vegetable oil, divided Colored sprinkles (optional)… Read more

Posted in Desserts, Rosie's Kitchen | Leave a comment

Edamame Green Monster Dip

Green Monster Dip Makes about 1-1/2 cups. Ingredients: 1 cup shelled edamame (soybeans), fresh or frozen and thawed 3/4 cup California walnuts 1/2 cup parsley, lightly packed 1/4 cup yogurt, plain 1 clove garlic, small, pressed 1/4 teaspoon salt Directions: Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth. Recipe… Read more

Posted in Appetizers & Snacks, Rosie's Kitchen, Sides and Sauces, Vegetarian | Leave a comment

Get Pickled!

Refrigerator Pickles Makes about six 1-pint jars. Canning jars with two-part lids look nifty and traditional, but any food jar with a tight screw-top lid will work. 2-1/2 cups white vinegar 2-1/2 cups water* 3 tablespoons purchased pickling spice* 2 tablespoons sugar, or more to taste for sweeter pickles 1 tablespoon salt – not iodized 1 teaspoon… Read more

Posted in Rosie's Kitchen, Vegetarian | 6 Responses

Sofrito Rice & Black Bean Salad

Dinner was quick and easy the other night with Rita’s Sofrito Rice turned into a salad.  Sofrito rice is flavorful so you just need to add vegetables and a vinaigrette. If using leftover refrigerated rice, briefly microwave to soften because the starch hardens a bit when it’s chilled.  Add the following in amounts to your taste (or what you have… Read more

Posted in Rosie's Kitchen, Salads and Dressings | 2 Responses

Florentine Toast ‘n Egg Cups

Florentine Toast ‘n Egg Cups Prep time: 10 minutes  Bake time: 25 minutes Makes:  6  Increase proportionately to desired servings, up to 12 per 12-cup muffin pan. 6            slices square-shaped whole wheat bread 6            teaspoons butter or olive oil 36          leaves baby spinach, stems removed 6            tablespoons shredded Parmesan cheese 6            medium or large size… Read more

Posted in Entrees, Rosie's Kitchen | 11 Responses

Carrot Cake — Redux

  Carrot Cake — Redux Prep time 20 minutes  Makes 8 servings 5            eggs 3/4        cup plus 2 tablespoons granulated sugar (180 grams/ 6 oz.) 1-1/2      teaspoons vanilla 1-1/2      cups (lightly filled) all-purpose flour (180 grams/6.25 oz.) 1-1/2      cups ground almonds-see note* (120… Read more

Posted in Desserts, Rosie's Kitchen | 2 Responses

Kale Chips? Eat a Bunch!

Literally; one bunch of kale. I promise, if you like kale chips you can eat a whole bunch!  If you buy kale chips, you know it costs $4-5+ for a handful size pouch. And what does a bunch of fresh kale cost? $2-3 and you’ll have a big bowlful of chips.  It’s ridiculously easy to make kale chips.… Read more

Posted in Rosie's Kitchen, Vegetarian | 7 Responses

Super Simple Turkey Tacos

Super Simple Turkey Tacos Makes 4 servings  Prep and Cook Time: 15 minutes 1            pound ground turkey 1/2        cup chopped onion 2            teaspoons ground cumin 1            can (15 oz.) fire-roasted diced tomatoes – see note* 1/2        cup natural raisins 8            7-inch corn or flour tortillas, or taco shells Shredded lettuce Shredded… Read more

Posted in Entrees, Rosie's Kitchen | Tagged , , | 6 Responses

Fruit ‘n Honey Sticky Buns Wreath

Fruit ‘n Honey Sticky Buns Wreath Prep time: 15 minutes plus dough thawing time    Bake time: 30 minutes Serves 10-12 1        pound frozen bread dough, thawed 2        tablespoons butter, softened, plus butter for pan 2        tablespoons granulated sugar 1        teaspoon cinnamon 3        tablespoons honey 3/4    cup Sun-Maid Apricots, chopped 1/4     cup… Read more

Posted in Breads, Rosie's Kitchen | 4 Responses
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