Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

I forgot how much I love Israeli couscous....and I have found a renewed interest in creating any and every kind of salad from it.  This is one of the better recipes I've found (It's from Fine Cooking).  But really, you can use the couscous and dressing base and put any assortment of cheese, veggies, or other salad toppings in it.  I like making a salad up at the beginning of the week and having a little for lunch every day.  It tastes indulgent but it's good for you! (Ps. It's cheaper to get the couscous at Trader Joe's than the grocery store, at least here)

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

Ingredients:


Kosher salt 
1 cup Israeli couscous 
1 medium English cucumber, peeled and finely diced (2 cups) 
1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish 
1/4 cup extra-virgin olive oil 
2 Tbs. fresh lemon juice; more as needed 
1 tsp. finely grated lemon zest 
Freshly ground black pepper 
1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.
Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.


Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.


In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.


I made the salad the night before and then added the cheese at serving time.  It also keeps for days in the fridge.

Mexican Egg & Cheese Puff

I love this breakfast recipe.  It is great for when you have guests visiting and need something that suits all tastes, or need to bring something for a brunch.  I have made it up the night before to save time, and it works great.  It also reheats well in the micro if you don't finish it all.  And besides the flour its nearly carb free, and super YUM!




Mexican Egg & Cheese Puff


Ingredients:

• 10 eggs
• 1 tsp. baking powder
• 1 cup flour
• 4 cups jack cheese, shredded
• 1 pint (2 cups) cottage cheese
• 8oz- 2 small cans, diced green chilis (or, I like to use 1 small can green chilis and 1 small can jalapenos)
• 1 stick butter (or less, to be healthier :) )

Directions:

• Preheat oven to 350 degrees
• Beat 10 eggs with whisk until light and fluffy
• Add baking powder and flour to eggs, stir in
• Then add jack and cottage cheese, beat well
• Stir in green chilis and butter
• Pour into 9x13 greased pan
• Bake at 350 degrees for 40 min or until top is browned

Smoked Chicken- Stuffed Yellow Peppers

Another make-ahead appetizer!  I used a rotisserie chicken instead of smoked but either should work fine.  

This makes a perfect hand-held appetizer. The sweetness of the yellow pepper contrasts with the smoked chicken beautifully. For this recipe, your hands are your best tools to arrange the ingredients on the pepper strips.

Smoked Chicken-Stuffed Yellow Peppers

Ingredients

• 1 cup coarsely chopped smoked chicken
• 1 Tbsp. finely chopped, drained, oil-packed sun-dried tomato
• 1 Tbsp. finely diced red onion
• 1 Tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 1 yellow bell pepper, cut lengthwise into 8 strips
• 1 tsp. finely chopped fresh parsley leaves

Directions

In a bowl, combine chicken, sun-dried tomato, onion, mayonnaise and mustard and mix well to combine. Place pepper strips on a platter with natural curve facing up. Arrange chicken mixture on top, dividing equally. Garnish with parsley and serve. To make ahead, assemble, cover and refrigerate for up to 3 hours ahead and garnish with parsley just before serving. 
Taken from 750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 

Caramelized Peach and Brie Quesadillas with Honey

This is supposed to be an appetizer but one of these days I think I'm just going to eat these for dinner....they are sweet, savory and sumptuous!  The peaches, brie and onions can be prepped up to 24 hours in advance and then refrigerated, making for quick and easy assembly.  This recipe inspires me to think outside the box on quesadillas.....the fruit & cheese combinations may be endless.

Caramelized Peach & Brie Quesadillas with Honey


Ingredients:

• 12 Flour Tortillas (I like the "uncooked" from Costco, but any will work)
• 2 peaches sliced and sauteed briefly in a hot pan with chopped thyme, until slightly brown
• one small (or 1/4 of a large) Brie wheel, rind removed, and cut into very thin slices
• 1 red onion, sliced thin and sauteed in butter until caramelized
• 1/4 cup of honey

Directions:

• For the Costco "uncooked" tortillas, start by briefly heating each one on both sides, about 30 secs per side to par cook
• Place 2 tortillas on a flat surface
• Evenly distribute 1/4 of the peaches, brie and onion
• Season with salt and pepper
• Stack the tortillas on top of each other, top with a plain tortilla, pressing down firmly to secure the layers
• Repeat with remaining ingredients
• To cook, place on BBQ grill or in hot pan with very little oil
• Heat until grill marks show, flip, heat other side, and then remove from pan
• Cut each stack into 8 slices (more or less if desired) and once on serving platter, drizzle tops with honey
• Garnish with chopped thyme leaves if desired