Yield: 4 Servings

1 16oz. can black beans
2 oranges, peeled, chopped
1 tomato, seeded, chopped
1/2 c cilantro, fresh, chopped
1 jalapeno pepper, large, minced
1 1/2 T lime juice,fresh
1 T olive oil
1 avocado, peeled, chopped
1/2 cabbage, small, chopped
4 red snapper fillets (6oz.)
8 small corn or flour tortillas
cilantro, chopped (enough to sprinkle on top as garnish)
olive oil (enough to brush on fish)

Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed).

Season salsa to taste with salt and pepper.

Mix chopped avocado into salsa. Cover and refrigerate.

Preheat grill. Brush fish with oil; sprinkle with fresh lime juice, salt and pepper. Grill until just cooked through. Cut fish in half, lengthwise and add portion to one tortilla. Add chopped cabbage and salsa. Sprinkle with chopped fresh cilantro. Serve with lime wedges (and a cerveza!)

This recipe brought to you by locum tenens

Yield: 4 Servings

1 lg clove garlic, minced
1 T fresh rosemary, minced
1 T olive oil
2 t white wine vinegar
2 t dijon mustard
1/2 t salt
1 1/2 lb leg of lamb*
1 black pepper,Freshly Ground

*Brought to room temperature. A butterflied leg of lamb has a center
portion and two flaps. This recipe uses only the center portion. The
remaining portions can be stored in the freezer for later use. The
larger flap (sirloin) can be grilled. The smaller one is excellent to
use for kebabs. If you’re cooking for a larger group, use the entire
leg.

1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees
and line jellyroll pan with aluminum foil.

2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small
bowl. Rub over entire surface of lamb. (Can be done as long as 12
hours ahead of time, if desired.)

3. Place lamb on grill or baking sheet and sprinkle generously with
ground pepper. Grill or bake until it registers 120 degrees on an
instant reading thermometer for rare, 22 to 25 minutes; or longer as
desired. Let rest for 5 minutes before slicing.

This recipe brought to you by traveling physical therapist jobs

Yield: 1 Serving

2 lb shrimp 20-26 count
1 lg habanero chile stem removed, chopped
1/2 stick butter
1 1/2 T onion,Chopped
1 T cayenne
2 t worcestershire sauce
1 t lemon juice
1/2 t pepper
1/2 t paprika
1/2 t cumin seed –,Ground
1 T brown sugar
1 bambo skewers

First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove from heat and place in blender. Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. Dust with paprika and serve.

Recipe brought to you by: Travel Nursing Jobs and MedRater.com

This post was submitted by admin.

Dear faithful readers of HomeCookRecipes,

It’s summer, and let’s face it, nothing is better this time of year than a festive backyard cook out. Everybody knows how to flame broil burgers and brats, but I love to push the envelope a little and try something new to impress my friends.

During the month of July, I will be featuring some interesting recipes to try on the grill: some twists on traditional dishes, several new exotics, possibly some camp fire innovations, and maybe even some new grilling techniques. Stay tuned!

I hope this will spur some interaction with the readers. Please feel free to leave feedback once you try a recipe, and I’d love to see some of you post your own favorites for the grill… I’m always searching for something new! Pictures of the meals and your friends enjoying them are definately encouraged.

See you soon,

-JC

PS As you may have read earlier, this blog is now under new ownership. Please let me know how it’s going!

Recipe brought to you by: Travel Nursing Jobs

1/2 c worcestershire sauce
1/2 c honey
1/2 c (1 stick) butter (or marg.)
1/2 c light brown sugar, packed
1/2 c dark rum
1 pineapple,cut into 8 wedges
- and cored*
1 vanilla ice cream

To prepare sauce, combine Worcestershire, honey, butter, sugar and
rum in 3 quart saucepan. Bring to a full boil over medium-high heat,
stirring often. Reduce heat to medium-low. Simmer 12 minutes or
until sauce is slightly thickened, stirring often. Remove from heat;
cool completely.

Brush pineapple wedges with some of the sauce. Place pineapple on
oiled grid. Grill over hot coals 5 minutes or until glazed, turning
an basting often with sauce.

Serving Suggestions:
~Serve pineapple with ice cream and
remaining sauce. Garnish as desired. Refrigerate any leftover
sauce.
~Serve along side Jamaican Jerk chicken or pork
~Rather than wedges, use pineapple slices and serve on top of a burger with Swiss cheese

*You may substitute other fruits, such as halved peaches, nectarines or thick slices of mangoes, for the pineapple.
** Prep time: 15 mins. Cook time: 15 mins.
**Leftover sauce may be reheated in microwave. Microwave and stir for 30 seconds at a time.Yield: 8 Servings

Recipe brought to you by: Locum Work

Yield: 4 servings

8 sausages

300 ml beer

Butter, laurel, pepper, garlic

Preparation:

Fry sausages on all sides.

Pour beer and add garlic, pepper, and laurel leaf

Cook the sausages for 10 minutes

Serve on serving dish with mustard and vegetable at will. Pour on top cooking liquid.

This recipe goes well with beer

This recipe brought to you by locum recruitment agency

Yield: 10 servings

1 kg bacon

500 gr. flour

1 bakery yeast

250 ml water

Salt

Preparation:

Mix flour, little salt and water to make dough.

Leave dough to rise 20 minutes and then shape it

In the middle of the dough place bacon and cover it.

Place dough with bacon into heated oven 90 minutes on 200 C

Cool it and cut it in the middle.

Serve bacon with pieces of dough, eggs, and young onion

This recipe brought to you by Locum Tenens

Appetizer for 6 persons

150 gr. crackers

300 gr. soft white cheese

100 gr. sour cream

200 gr. Edam cheese

1 – 2 tomatoes

50 gr. olives

Salt, parsley

Preparation:

Take soft white cheese; mix with sour cream, salt and parsley

Cut Edam cheese on pieces

On every cracker place cheese mixture and another cracker on top.

On top place slice of white cheese, slice of Edam cheese, slice of tomato and olive.

Pin the crackers with toothpicks

This appetizer goes well with juice, beer or white wine

This recipe brought to you by: travel nurse jobs

Main dish for 4 persons

1 rabbit

200 gr. bacon

Olive oil, vegetable spice, salt, pepper, parsley

Preparation:

Cut the rabbit into pieces

Mix together vegetable spice, salt, pepper, parsley

Rub every piece of meat with spice mixture and place on foil

Place bacon slices on meat and pour olive oil on top

Roll the foil and shut it well

Roast into oven on 220 C for 50 – 60 minutes

Serve it on serving dish with potatoes and chopped parsley

This recipe goes well with red wine

This recipe brought to you by Locum Tenens

Dessert for 4 persons

30 gr. butter

80 gr. sugar

½ tea spoon cinnamon

80 ml water

4 bananas

60 ml rum

Ice cream at will

Preparation:

Place butter, sugar and cinnamon into frying pot. Heat it with constant stir until sugar gets brown color

Pour water and with constant stir leave it on for a while. Now you have caramel.

Cut bananas by their length in 2 pieces, place into caramel and leave it on heat for a while

Pour rum and fire it. When flames are gone, dessert is ready

Serve bananas on dessert dishes with caramel on top and ice cream at will

Bon appetite