Wednesday, October 31, 2012

Pearl Couscous Salad

My biggest shortcoming as far as food is concerned is side dishes/appetizers hands down. I get so focused on the main part of the mean, any little flourish on the side is almost always completely lost. As such, this is something I have been putting forth a concerted effort to fix this problem of mine. 


One sub-problem that I have is variety. It would be so much easier if I could make corn and potatoes to go with everything. Buuut, not only would that get old really quick, my husband would go on strike even faster. Enter: Pearl Couscous. I never even knew there were different kinds of couscous before this recipe. Score!


This was so good! It will definitely be a side dish at our house again. It was tasty and has a nice sweet tang to it. If anyone knows me, they know I like it sweet. If I can have sweet in my main course as well as desert, life is so much better!

Recipe:

2 cups pearl couscous (also known as Isreali Couscous)
2 tbsp olive oil
4 cups chicken broth
1 cup dried cranberries
2 green apples, diced
1/2 cup slivered almonds
1/2 red onion, finely chopped
1 tsp dried rosemary
1 tsp dried thyme

For the Vinaigrette:

1/4 cup apple cider vinegar
2 tbsp maple syrup
1/4 cup olive oil
1 lemon - the zest and the juice of half
1 tsp salt
1 tsp pepper

Heat the 2 tbsp olive oil over medium heat. Add the couscous and cook until slightly browned, about 5 minutes. Add the chicken broth and bring to a boil. Simmer until the liquid is almost evaporated, 10-15 minutes. Remove from the heat and transfer to a bowl to allow it to cool while you make the vinaigrette. Add the parsley, rosemary, thyme, red onion, apple, dried cranberries, and almonds. 

To make the vinaigrette, combine all the ingredients and whisk until smooth. 

Pour the vinaigrette over the couscous mixture and toss evenly to coat. Enjoy!

Source: adapted from Foodiddy, originally from the Food Network

Wednesday, October 17, 2012

Cheesy Broccoli Stuffed Twice Baked Potatoes


Who doesn't like a potato filled with cheese goodness? And by adding in the broccoli, you even make it semi healthy. At least that's what I keep telling myself.

Whatever you do tell yourself though, make sure that it goes something along the lines of "I need to make Cheesy Broccoli Stuffed Twice Baked Potatoes in the near future".

Besides, it makes for the perfect comfort food in these ever cooler fall days.

Recipe:

3-6 Russet potatoes, depending on size
3 tbsp butter, melted
6 oz sharp cheddar cheese, grated
2 cups broccoli florets
Salt and pepper to taste

Preheat the oven to 400 degrees and bake your potatoes until tender, 30-45 minutes. Remove from the oven and allow to cool to room temperature.

Preheat the oven to 400 degrees again. Bake empty potato skins until they are crisp, about 10 minutes.
Steam the broccoli until tender, but still crisp. Making sure that you leave a rim of white, use a spoon to scoop out the potato and put in a mixing bowl. Add the butter and half of the grated cheese to the potato insides and mash together. Gently stir in the broccoli and season to taste with salt and pepper. Scoop the mixture back into the potato skins, cover with remaining cheese, and bake for 5-7 minutes or until the cheese is nicely melted.

Source: slightly adapted from Kate From Scratch

Sunday, October 14, 2012

Honey Lime Chicken Enchiladas

I know it has been forever since I last posted, but it has been crazy around our house! You can look at my personal blog to see a little bit of what as been going on, mostly good things of course. For my penance, I am bringing you this recipe. It will not disappoint. I hope you can forgive my 3 week hiatus.

With my faith in enchiladas restored (see this post for details), I decided to be brave and try a recipe with a different twist. Not only were these successful, they were also super tasty. The honey/lime combinatin does wonderful things to the palate.


I am so glad that I may have figured out how to make enchiladas. Life really is better when you can make them at home!

Recipe:
Yield: 4-6 Servings
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
16 oz Monterrey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream
Mix the first four ingredients and add to a ziploc bag along with the chicken. Put the bag in the fridge and let it marinate for 1/2 hour -24 hours.
Pour 1/2 cup of the enchilada sauce on the bottom of a 9x13 baking pan. Take the chicken out of the marinade, but save any that you have left. Putting in the baking dish as you go, fill the tortillas with the chicken mixture and shredded cheese, reserving about 1 cup to sprinkle on top. Mix the remaining enchilada sauce, marinade, and heavy cream together and pour over the top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 for 30 minutes or until brown and crispy on top. 

Source: adapted from Six Sisters' Stuff