• Mediterranean Cous Cous Salad

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    We had short ribs for dinner tonight, and I needed a quick side dish to go with it.  This salad came out so delicious, and I will definitely make this one again!

    Ingredients:

    • 1 c. whole wheat cous cous
    • 1 1/2 c. water
    • 2 TBSP olive oil
    • salt
    • 1 c. cherry tomatoes, halved
    • 1/2 c. English cucumber, chopped
    • 3 garlic cloves, minced
    • 1 /2 of an orange, yellow, red, or green bell pepper, chopped
    • 1/2 c. artichoke hearts
    • Juice of one lemon
    • 1/2 c. crumbled feta cheese
    • 1/4 c. fresh herbs, minced (I used mint and basil)

    Directions:

    1. In a covered saucepan, bring cous cous, water, olive oil, and salt to a boil; then turn off heat and keep on burner for 5 to 7 minutes.  After 7 or so minutes fluff cous cous with a fork.
    2. Meanwhile, combine tomatoes through lemon juice in a bowl; then add the cous cous, and toss to combine; then add the feta cheese and herbs and toss once again. Taste and correct seasoning, if necessary.

    Mediterranean Cous Cous Salad:

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  • Pasta Salad

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    My mother-in-law started makes a delicious pasta salad during the summertime, and this is my version.  It’s super tasty, and it works well as a main dish or a side dish.

    Ingredients:

    • 1/8 to 1/4 c. olive oil
    • 8 to 10 garlic cloves, minced
    • 2 c. cherry tomatoes, halved
    • salt
    • 1 lb. pasta
    • 1 lb. fresh mozzarella, cubed
    • 1/4 c. fresh basil, chiffonade
    • 1 c. quartered artichoke hearts

    Directions:

    1. Cook pasta according to package
    2. Put the tomatoes in a bowl and add some salt.
    3. Heat olive oil in a skillet; then add the garlic and cook for 3 minutes; then add the tomatoes and cook for another 5 minutes.
    4. Put pasta in a big bowl, add the tomatoes and garlic with the oil and toss to combine.  Then add the cheese, basil, and artichoke hearts and toss again.

    Pasta Salad:

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  • Quick Steak Taco Dinner

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    Here’s a tasty menu for a quick weeknight dinner.  Top tacos with Mango Salsa and serve with Los Tios Mexican Rice.

    Ingredients:

    • 1 flank steak
    • lime juice to marinate
    • salt
    • pepper
    • garlic powder
    • onion powder
    • ground ginger

    Directions:

    1. Combine all ingredients in a dish or zip top bag and marinate for 30 minutes.  Grill until desired doneness.

    Serve:

    Quick Steak Taco Dinner:

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  • Grilled Salmon with Grilled Corn, Tomato, and Basil Relish

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    Our plan was to grill the fish and the corn.  Then part way through grilling the corn, we ran out of gas…change of plans.  We ended up baking the salmon and finishing the corn in a skillet.  Regardless, this is a winner dish…so tasty and summery–especially if you use your grill.

    You could easily use this relish on grilled chicken too.

    Recipe from Bobby Flay’s Grill It!
    Ingredients:

    • 4 ears of corn, grilled and slightly cooled
    • 1 pint of cherry or grape tomatoes, halved
    • 3 TBSP olive oil
    • 2 TBSP balsamic vinegar
    • 3 TBSP thinly sliced basil leaves

    Directions:

    1. After corn is grilled and cooled, cut corn off the cob.
    2. Combine corn, tomatoes, olive oil, balsamic vinegar, and basil in a bowl.
    3. Serve over grilled salmon or chicken

    Grilled Corn, Tomato, and Basil Relish:

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  • Flour Tortillas

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    These are the best homemade tortillas I have ever had!!!!  They are delicious, and the search for tasty homemade tortillas ended last night! *swoon*  The taste is so similar to Chuy’s tortillas, and Chuy’s flour tortillas are one of my favorite flour tortillas of all time!

    Recipe courtesy of Homesick Texan

    Ingredients:

    • 2 c. of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
    • 1 1/2 tsp. of baking powder
    • 1 tsp. of salt
    • 2 tsp. of vegetable oil
    • 3/4 c. of warm milk

    Directions:

    1. Mix together the flour, baking powder, salt and oil; then slowly add the warm milk, and stir until a loose, sticky ball is formed.
    2. Knead for two minutes on a floured surface. Dough should be firm and soft.
    3. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.  After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
    4. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
    5. In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
    6. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
    7. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
    8. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
    9. Makes eight tortillas

    Flour Tortillas:
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