Prepare Dressing: Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ c. fresh lemon juice, a scant ½ tsp. zest, ¼ tsp salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
Infuse Oil: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping TBSP of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
Prepare Couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
Stir in sundried tomato oil & cover: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
Add dressing: Add half the dressing (about ¼ c.) to the slightly warm couscous and toss well to combine. Set aside to cool completely.
Toss couscous: Once the couscous is cooled, add the chickpeas, arugula, green onions, herbs and half the feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. (Optional: Cover and refrigerate.)
Serve: Sprinkle couscous with remaining feta and toasted pine nuts. Garnish with lemon wedges if using.
2 TBSP sesame oil, divided, plus additional as necessary
1 lb. chicken, diced (optional)
1 onion, chopped
6 eggs, whisked
1 TBSP butter
4 TBSP soy sauce
10 oz. bag frozen peas and carrots
10 oz. bag frozen corn
10 oz. bag broccoli
Salt and pepper, to taste
Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
4 poblanos, roasted, skin and seeds removed, chopped
16 oz. elbow macaroni
6 TBSP butter, divided
Small onion, diced
8 garlic cloves, minced
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. salt to taste
6 TBSP flour
2 c. chicken broth
2 c. milk
½ c. crema
5 oz. cheddar cheese
5 oz. pepper jack cheese
5 oz. mozzarella cheese
Set oven to broil. On a baking sheet add the poblanos and roast all sides until charred. Once charred place poblanos in a Ziploc bag and seal the bag. Let the poblanos steam in the bag for 15 minutes. After 15 minutes, remove poblanos and peel the skins, remove the seeds and stems, and chop.
Cook pasta according to box, slightly undercooked.
Heat 3 TBSP butter in large skillet over medium-high heat; then add the onions and saute for 3 minutes, until translucent. Add garlic, chopped poblanos, pepper, smoked paprika, and salt and cook for 1 minute.
Create a well in the center of the skillet with the veggies surrounding the well and add the remaining 3 TBSP of butter and melt. Once melted and the flour and stir until flour is dissolved. Then add the broth, milk, and crema, and bring to a light boil.
Once the mixture comes to a boil, add the cheeses, and stir until cheese is melted. Add the cooked pasta and stir to combine. The macaroni and cheese will thicken as it cools.
This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.
4-5 lbs. Yukon gold potatoes
8-10 garlic cloves, peeled
2-3 TBSP olive oil
1/2 c. butter, melted
3-4 oz. cream cheese, softened
1 c. shredded cheddar cheese
1 c. sour cream
1/2 – 3/4 c. milk
1/2 c. green onions, thinly sliced (reserve some for garnish)
2 tsp. onion powder
2 tsp. salt
1 tsp. pepper
Preheat oven to 350.
Place the garlic cloves on a sheet of foil large enough to enclose the garlic; then drizzle garlic with olive oil. Seal foil tightly and roast for 15-20 minutes, until garlic is soft and creamy. Remove from oven and mash garlic into a paste.
Meanwhile, cut potatoes and add to a pot and cover with water. Boil over medium-high heat for 10-15 minutes, or until soft, and then drain.
In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
Either bake for 45 minutes or cover and refrigerate until ready to bake. If baking later, remove from refrigerator and let stand at room temperature for at least 30 minutes, then bake for 45 minutes, or until heated through.
Turn Instant Pot to sauté. Once the Instant Pot says HOT, add the olive oil and 2 TBSP of butter. When the butter is melted, add the garlic and sauté for 30 seconds. Hit cancel.
Add the lemon juice, salt, pepper, and water to the Instant Pot. Break the linguine in half and alternate the direction you place the linguine in the Instant Pot as you add more.
Close the lid, and select manual for 3 minutes. When it beeps after the 3 minutes, let the pressure release naturally for 5 minutes.
After 5 minutes, remove the lid. Stir the noodles around, and then add the remaining 2 TBSP of butter and Greek yogurt and stir to make the sauce creamy. Linguine will continue to absorb the liquid. Add the parmesan, and add any milk to thin, if desired.
The creaminess of the mac and cheese coupled with the crispy breadcrumb topping is so delicious!
Recipe adapted from Damn Delicious
1 lb. large elbow macaroni
4 TBSP unsalted butter
2 cloves garlic, minced
1 medium shallot, minced
1/4 c. all-purpose flour
1 tsp. smoked paprika
2 c. whole milk
1 c. heavy cream
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper, to taste
16 oz. extra-sharp cheddar cheese, grated
1/2 c. freshly grated Parmesan
1 c. Italian Panko breadcrumbs
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler. Lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.
Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour and smoked paprika until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
In a small bowl, combine Panko and remaining cheddar cheese.
Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.
Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
16 oz. fettuccine/linguine noodles (reserve 1/3 pasta water)
1 TBSP Olive oil
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
1/2 large red onion, sliced
1 tsp. Cajun seasoning
Cajun Alfredo Sauce Ingredients:
1 jar of sundried tomatoes, julienned or chopped
4-6 garlic cloves, minced
2 TBSP all-purpose flour
2 c. low sodium chicken broth
1 1/2 c. milk
1 TBSP cornstarch
1 TBSP tomato paste
2-3 tsp. Cajun seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 oz. 1/3 less fat cream cheese, cubed
3/4 c. freshly grated Parmesan + more for topping
Juice of a lime
Prepare pasta according to box.
Peppers: Heat 1 TBSP olive oil over medium high heat. Add peppers, onions and 1/2 teaspoon Cajun seasoning and saute for one minute. Remove to a plate.
Cajun Alfredo Sauce: To the hot skillet, add the entire jar (plus oil) of sundried tomatoes and garlic. Saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly.
Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, 2-3 tsp. of Cajun seasoning (or more to taste), salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes.
Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted. Add pasta, peppers and toss evenly to coat, adding desired amount of reserved pasta water a little at a time to reach desired consistency.
Mix in juice of 1 lime and top with parmesan cheese.
Mexican Street Corn with Lime Crema is delicious and such a crowd pleaser!
Most Mexican street corn recipes use mayonnaise, and I’ve seen some with yogurt, but this one has sour cream, which I love!
Recipe from All The Healthy Things.
1 tsp. chipotle powder or chili powder
1 tsp. paprika or smoked paprika
1/4 – 1/2 tsp. cayenne pepper (optional if you like a little heat)
1 tsp. salt
For the Lime Crema:
1/4 c. sour cream
2 TBSP fresh lime juice
1/2 tsp. finely minced garlic
1/2 tsp. salt
Additional Toppings: cilantro, finely diced red onion, crumbled feta or cotija cheese, and lime wedges
Preheat an oven to 425 degrees.
Brush the corn with oil and then wrap each ear of corn individually in foil. Place in the oven to roast for 25-30 minutes or until tender. (Alternatively, you can grill the corn on an outdoor gas or charcoal grill)
While the corn cooks, make the lime crema by combining the sour cream, lime juice, minced garlic, and salt.
When the corn is tender remove it from the oven and unwrap. At this point, if you have an indoor grill plan, you can cook the corn on high heat for a few minutes on each side to get a little extra color and char on the corn.
When the corn is finished cooking. Sprinkle on the chipotle powder, paprika, cayenne pepper, and salt. Next spread the lime crema in a thin layer over the corn until well coated. Finish the corn with crumbled cheese, red onion, cilantro, and a generous squeeze of fresh lime juice. Serve immediately and enjoy!