Try my very own Barbecue, Lemon and Vinaigrette Dressing to marinate your dish in once completed.
Felina’s Barbecue, Lemon and Vinaigrette Dressing©
1/3 cup of lemon juice
1/2 cup of vegetable oil
2 tbsp of barbecue sauce
1 tbsp of grey poupon Dijon mustard
1 tsp sugar
1/2 tsp salt
1/4 cup of finely chopped scallions
1/8 cup of fresh basil
Step 1: Finely chop fresh basil and scallions measure and set aside
Step 2: With a medium-sized whisk, mix lemon juice, vegetable oil, barbecue sauce and grey poupon Dijon mustard
Step 3: Blend in sugar and salt
Step 4: Blend in basil and scallions
Step 5: Place in refrigerator and chill for 30 minutes before using
2. Taste of Native American Camas
Art for Jena Malone’s ‘Indian Giver’ single from Soundcloud.
13. The Indian Road: Dreaming and Sound of Native Americans.
14. Sacred Spirit – Sacred Earth Drums (Gordon, David & Steve) Full Album
15. ❀ Sound Therapy ~ Native American Flute ~
14. Vegan and Vegetarian diet and Native Americans
15. “Healthy Breakfasts Snack Ideas” “Breakfast Food Fried Bread Snacks” “Egg Dips Dishes”
16. COLORES | In Between The Lines: Native American Poetry | New Mexico PBS
17. “Bad Indians” by Ryan Red Corn
18. Shadow Over Sisterland John Trudell
Thanks to my daughter (Alicia Silver Mucha) for suggesting this great piece.
I love it.
Tofu Shrimp Stir-Fry two©
In a medium-sized skillet pour 1/8 cup of extra virgin olive oil, move the pan around in the air until the olive oil completely covers the pan. Then pour in 1 Tbsp of soy sauce and 1 Tbsp of Worcestershire Sauce. Move the pan around to mix in with the other sauces. You will notice that they will settle in bubble pockets, that’s ok.
Place (8) pieces of jumbo shrimp in the pan. Turn the pan on low and simmer the shrimp. Mix in 1 tsp of Trader Joe’s 21 Seasonings and 1 tsp of Goya Adobos.
Cut (8) 2″ cubes of tofu and toss them in the fry pan, mix well and keep on low, stirring regularly
Add 1/2 cup of snap peas, 1/2 baby corns, 1/4 sliced carrots, 1/4 sliced red onion, continue to stir regularly
Add 1 Tbsp of honey, mixing well. Cook for 3 minutes and spread over white steamed rice and serve
© Copyright 2014 Felina Silver Robinson
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Provided by: Janice
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Felina’s Tomato and Cheese Croissants©
Turn on your oven to 350º then spray one cookie sheet with Pam (original)
Unroll a pack of Pillsbury Big & Flaky Croissants on a piece of wax paper
Cut four pieces of White American Cheese in half
Wash, then cut one plum tomato in half the long way, then cut in thin slices
Lay all rolled croissants on the sprayed cookie sheet at least two inches aways from each other. Then cook in the preheated oven for a total of 15 minutes rotating the tray after the first 7 minutes. Let cool for 4 minutes, grab a cup of coffee or tea or even a glass of orange juice or milk and enjoy!
Don’t forget to turn off your oven before you start enjoying your croissants.
1) Grilled Cheese Panini©
Step one: heat up Panini press
Step two: lightly coat bread with honey mustard or honey dijon mustard
place desired toppings 1st: place 1 slice provolone cheese on each slice of coated bread
place (4) pieces of thinly sliced plum tomato on one slice of bread
place an array of thinly sliced red, orange and yellow sweet peppers atop of the plum tomato
place pickled onions across the top of the peppers
Step four: place the sandwich in the Panini press for 2-4 minutes.
Step five: Pour yourself and nice cold drink and sit back and enjoy your sandwich!
2) Linguini and Shrimp with Cracked Pepper©
Step One: Fill a medium-sized saucepan halfway with water and mix in 1/2 tsp of olive oil and 1/4 tsp of salt. While waiting for the water to boil move to step 2.
Chop up 1/2 of a small yellow sweet pepper, a small orange sweet pepper and a small red sweet pepper after washing them and removing their seeds. Place them in a medium size skillet, lightly coating it with olive oil.
Chop up 1/2 of a small shallot, mincing it. Then add it into the skillet.
Thinly slice 1 plum tomato after cutting it in half the long way. Then add it into the skillet.
Add in 3 shakes of 21 seasonings from Trader Joe’s and 3 shakes of Goya Adobos seasoning.
Add in 1 cup of medium-sized shrimp and cook until the shrimp is fluffy and cooked
Set aside skillet
Thoroughly cook a hand full of pasta after breaking it in half. Once cooked drain and add to skilled with shrimp and vegetable mix. Cook for five minutes stirring regularly.
Step 4: Place food on the desired plate, sprinkle the top with fresh parsley and the desired amount of cracked pepper then enjoy!