Israeli Cous Cous Salad

Holy. Balls. I've been gone for a year! It's been a good year. I got married and had a little baby girl. To say I've been busy has been an understatement.

But, that hasn't stopped me from coming up with some yummies for my tummy.

There was a restaurant in Scottsdale that I LOVED. One of my favorite dishes there was their Israeli Cous Cous Salad. Sadly, it closed and my hand was forced to come up with an alternative that could somehow measure up to the wonder that is Israeli cous cous.

I made the recipe for this salad up while I was wandering through Trader Joe's. I hope you like it! As always, make whatever changes to suit your taste. :-)


2 Cups Israeli Cous Cous
2 Cups Chicken Stock
2 TBSP Unsalted Butter
1/4 C. thinly sliced red onion (make sure this isn't long strands of onion, that's just yucky)
1/2 C. chopped scallions (not the white part, only the green)
1 clove garlic, minced
1 red bell pepper, diced
1 orange bell pepper, diced
1/2 C. toasted almond slivers, chopped
3/4 C. mandarin oranges, drained
1 C. whole kernel corn (I used canned, just be sure to rinse)
1 C. grape tomatoes, quartered

Dressing
1/2 cucumber, grated (keep the juice!)
1 clove garlic, grated
S&P to taste
Drizzle of Olive Oil
1 C. 2% Greek Yogurt
1 tsp. lemon juice

Put two pats of unsalted butter and about a tsp. of Olive Oil in a pot and melt. Add Cous Cous and stir frequently to toast. You can skip toasting the cous cous, but toasting it adds so much more flavor. Once the cous cous has some color, add the stock, stir and bring back up to a boil. Once the cous cous is boiling, put a lid on it and knock the heat back to low. Cook about 12 minutes.

While the cous cous is cooking, prep the veggies. Get them all chopped and add to a large bowl. Once you've chopped up all of the veg, make the dressing.

When the cous cous is done, pour over the veg. You may have to scrape some of the cous cous off the bottom of the pot - it should be carmelized, not burnt. If burnt, leave it in the pot.

Then pour the dressing over the salad and mix all to combine. This is so good when it's warm, and cold too!

With the leftovers, I like to mix in a can of drained white albacore tuna for a protein packed lunch. You can also heat the cous cous salad back up and sprinkle on top of a green salad.

Add whatever veggies you would like. Some golden raisins would be good in place of the mandarin oranges. But, you do want something a little sweet to cut through the onion flavor.

Egg "Muffins"

This is a tried and true recipe, and I love it! Especially for pre-teen sleep over's or for an informal, interactive brunch.

These are also great to make ahead of time so you can have breakfast - on the go for the week. Get creative and make them to suit your taste. Don't limit yourself - experiment with different cheeses, veggies and toppings.

My favorite add-ins are chopped spinach, diced tomato, garlic, fontina topped with fried onions. YUM!

Egg Muffins

Shopping List

Large Eggs

Half and Half

Add-ins (this part is up to you!)

Tabasco (optional)

Non-stick cooking spray

Equipment

Muffin Tin

Whisk

Chef's Knife

Measuring cups

Measuring spoons

Ingredients

8 large eggs

1 C. Half and Half

1/2 tsp. Salt

1/2 tsp. Pepper

3 shots of Tabasco

Add-Ins (chopped ham, shredded cheese, diced veggies, sausage, bacon - get creative!)

Heat your oven to 350. Spray each cup of the muffin tin with non-stick cooking spray. In a large bowl, whisk together the eggs, half and half and S&P. Evenly distribute the egg mixture in each muffin cup. Add about 2 TBSP. of your add-ins. Bake until golden and puffy, about 20 - 25 minutes. They should pop right out (for stubborn ones, run a butter knife around the edge to loosen).

I made these for my daughter's 12th birthday. I put the egg mixture into the muffin tin and let each girl add their own toppings. The girls loved making their own, customized Egg Muffin!

Enjoy!

On Top of Pasketti

Among one of my most favorite comfort foods is pasketti. I love it so much I refuse to call it by it's proper name.

For something quick, easy and filling, try my recipe for On Top of Pasketti. I like to serve it with some garlic toast and a green salad with either ranch or balsamic dressing (2 TBSP dijon mustard, S&P, 1/3 C. balsamic vinegar, EVOO - whisk to perfection).

Make the pasta as directed on the box.

As soon as you set the water to boil, get started on the sauce.

You'll need...

1/2 yellow onion, diced
2 cloves of garlic, minced
1 lb. ground beef
2 TBSP. Italian Seasoning (oregano, basil, marjoram, rosemary, thyme)
1 jar sauce (Prego, Ragu, Bertolli - which ever is your favorite. I like Bertolli's Marinara with Burgandy)
2 TBSP. Worcestershire Sauce
1/2 tsp. ground cloves
1/3 C. cooking Sherry
Olive Oil
S&P

In a skillet, over medium heat, get some olive oil heating. While the oil heats, dice the onion and mince the garlic. Sautee the onion and garlic for a few minutes. Season with S&P. Once the onion and garlic begin to brown, deglaze the pan with the sherry. Stir to combine and add the ground beef. Add the italian seasoning and brown the meat. Once you have it just browned, add the Worsey sauce and cloves. Mix to combine. Then, add the jar of sauce. The sauce may seem a little soupy. Let it cook down for at least 10 minutes, stirring occasionally. It will thicken up beautifully and be ready by the time your pasta is! Drain your pasta and return to it's pot, add the sauce and mix to combine. Top with some grated parm and get ready to have the best pasketti EVER!

I know the addition of cloves sound a little wierd. But, it adds a warmth and flavor that is out of this world!

This sauce makes enough for four servings. So, you'll have plenty left over for lunches the next day. Or, you can make baked spaghetti the next night!

Mother's Day Brunch

No recipes tonight. But, here is what I will be serving at a Mother's Day Brunch I'm hosting. Some of the recipes are new, so I'll post them after I've tried them out on my guinea pigs. ;-)

I also plan on making Golden Eggs. I just found the recipe for them and they sound slap yo' mama good!

Beef Brisket

The smell of this cooking is heavenly. You'll be tempted to take a nibble...but it is soooo worth the wait! You can also cook the brisket in a crock pot, but I like the way it turns out when cooked in the oven.

ENJOY!

Shopping List

1 large beef brisket

Stubb's Beef Marinade

Yellow Mustard

1 Yellow Onion

Pinot Grigio

Tools of the Trade

Large roasting pan

Roasting Rack

Chef's Knife

Measuring Cup

Measuring Spoon

Cutting Board

Aluminum Foil

Ingredients

Large Beef Brisket (5 - 6 pounds)

1 bottle Stubb's Beef Marinade

1/2 yellow onion, rough chopped

2 cloves garlic, rough chopped

3 - 4 TBSP. French's Yellow Mustard

1/2 C. Pinot Grigio

1/2 C. Water

Pre-heat oven to 350.

Place the brisket fat side down in a very large roasting pan. Coat both sides of the brisket with mustard. Pour in the wine and water around the sides of the brisket. Toss in the onion and garlic. Then pour in the entire bottle of Stubb's. Place in covered roasting pan (either with the pan's lid, or with aluminum foil) and cook for 5 - 6 hours. Baste every now and then and check for tenderness. If you need more liquid, add more wine and/or water. When cooked until fork tender, remove to platter to cool.

You can make a gravy with the pan juices, but I've found that the meat is juicy enough.

Irish Oatmeal Cookies

Yeah, I know...I'm the Absent Minded blogger. ;-) I'll try to start where I left off.

St. Patrick's Day is big in my house. My daughter is part Irish. I know nothing about being Irish. Ab-so-lute-ly. Nothing. But, I can cook. So, I celebrate her Irish heritage by making Colcannon, Brisket and Oatmeal cookies made with Irish oatmeal and iced with Bailey's Irish Cream. Needless to say, we sleep for hours after that meal.

Here's the recipe for the cookies...

Shopping List

Unsalted butter

Dark Brown sugar

Granulated sugar

eggs

vanilla

All Purpose Flour

Baking Soda

Salt

Pumpkin Pie Spice

McCann's Quick Cooking Oatmeal

Raisins (optional)

Walnuts (optional)

Bailey's Irish Cream

Powdered Sugar

Power Tools You'll Need

2 Cookie Sheets

2 medium bowls

1 large bowl

Flour sifter

Measuring spoons

Measuring cups

Ice cream scoop (with the handle to push the batter out)

Spatula

cooling rack

wooden spoon

hand mixer

whisk

aluminum foil

Ingredients

1 1/4 C. unsalted butter at room temp.

1/2 C. firmly packed dark brown sugar

1/2 C. granulated sugar

1 egg, slightly beatern

1 tsp. vanilla

1 1/2 C. all purpose flower

1 tsp. baking soda

1 tsp. salt

1 tsp. pumpkin pie spice

3 C. McCann's Quick Cooking Oatmeal

3/4 C. Craisins (optional) - i only add these if I don't ice the cookies.

1/2 C. Macadamia nuts (optional) - i only add these if I don't ice the cookies.

1 C. powdered sugar

1/3 C. Bailey's Irish Cream

Pre-heat oven to 350. In medium bowl, cream the butter, dark brown sugar and granulated sugar until combined. Add the egg and vanilla.

Set the flour sifter in the large bowl (if you don't have a flour sifter, just put the dry ingredients into the bowl and mix to combine with a fork). Pour the flour, baking soda, salt and pumpkin pie spice into the sifter and then sift the dry ingredients into the large bowl. Once you have sifted all the dry ingredients to combine, take the sifter out.

Add the dry ingredients to the creamed butter/sugar mixture, one cup at a time. Mix to combine after each addition. Once you have combined all of the flour mixture, add the oatmeal, raisins and walnuts.

Using your ice cream scoop, scoop out some batter and place on cookie sheet. You should be able to fit 12 cookies on each sheet.

Bake 12 - 15 minutes or until golden. Remove to a wire rack to cool.

While the first batch of cookies is baking, set out the wire rack. Put a sheet of aluminum foil under the rack to catch the extra glaze. Combine the Bailey's and powdered sugar and mix to combine. You can add more powdered sugar and/or Bailey's to get it to the right consistency. You want this to be the consistency of a runny icing so it will drizzle.

While the cookies are still warm (on the cooling rack), use a spoon to scoop up some of the glaze and drizzle over the cookies. Let the cookies cool and then store in an air tight container.

You can't get drunk of these cookies, but I promise they'll make you a little silly. :-)

Enjoy!

C is for Cookie

Cookie Monster had it right. “C” is for cookie! When the world feels like it’s crashing in around you, take two of these and call me in the morning.

Shopping List
All Purpose Flour
Baking Soda
Salt
Dark Brown Sugar
Sugar
Unsalted Stick Butter
Eggs
Vanilla
Chocolate Chips
Cinnamon
Nutmeg
Chile Powder

Tools
2 Cookie Sheets
1 large bowl
1 medium bowl
Wooden Spoon
Flour Sifter
Measuring Spoons
Measuring Cups
Ice cream scoop
Cooling rack

“C” is for Cookie Chocolate Chip Cookies

2 ½ C. All purpose flour
1 tsp. baking soda
¼ tsp. salt
1 C. dark brown sugar, packed firmly
½ C. sugar
2 sticks unsalted butter at room temperature
2 eggs
2 tsp. vanilla
1 bag chocolate chips
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. chile powder

Set out the sticks of butter for about 15 – 20 minutes to soften up. When the sticks of butter are soft to the touch, get started!

Pre-heat your oven to 300.

Set your flour sifter in a medium bowl (if you don’t have a flour sifter, no worries, just add the dry ingredients to the bowl and mix to combine), pour the flour, baking soda, salt, cinnamon, nutmeg and chile powder into the flour sifter. Sift into the bowl. Once the flour/spice mixture is sifted, set aside.

Next, in the large bowl, mix together the sugar and dark brown sugar until combined. Add the softened butter and mix to combine with a wooden spoon until a grainy paste forms. Add the eggs and vanilla and mix to combine.

Once the wet ingredients are combined, add the flour/spice mixture one cup at a time. Mix each cup to combine. Once the wet and dry ingredients are combined, add the chocolate chips and mix to combine.

Using the ice cream scoop, scoop out the dough and place on the cookie sheet. Yes, I know that’s a lot, but trust me…it’s worth it. You should be able to fit 8 – 10 cookies on your cookie sheet, depending on how big your cookie sheet is.

Bake for 22 minutes. Remove from oven and transfer using a spatula to the cooling rack (if you don't have a cooling rack, just lay down some aluminum foil on your counter and put the cookies on top of that). You’ll need to give them about 10 minutes to cool before you can eat them.

Store in an air-tight container! They should last about two days. ;-)