Mediterranean Couscous and Chicken Pasta Salad
Ingredients:
• 1 box (5.8 oz) couscous
• 1/4 c plus 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 clove garlic, minced
• 2 tbsp fresh basil, minced
• 1 c grilled chicken, cut into bite-size pieces
• 1/2 c grape tomatoes, chopped
• 1/2 c cucumber, chopped
• 1/2 c olives, chopped
• 1/4 c onion, minced
• 1/2 c feta cheese
• Salt, to taste
• Freshly ground black pepper, to taste
Directions:
Prepare couscous according to package instructions. Set aside.
Meanwhile, whisk together the olive oil, vinegar, garlic and basil in a small bowl. Season with salt and pepper to taste.
Pour the vinaigrette into the prepared couscous, stirring well to combine.
Stir the chicken, tomato, cucumber, olive, onion and feta cheese into the couscous. Season with salt and pepper.
Enjoy!
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Chicken and Beef Kabobs
Ingredients:
• 1 lb chicken
• 1 lb sirloin steak
• 1 green pepper
• 1 red pepper
• Button mushrooms
• 1 onion
• Asian marinade
Directions:
• Marinate the vegetables, chicken and beef in the frig for at least 2 hours.
• If using bamboo skewers, soak them in water for at least 30 minutes to keep them from burning on the grill.
• Load up the skewers with the vegetables and meat.
• Grill to preferred doneness.
• Serve over rice and enjoy!
Enjoy!
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Watermelon-Tequila Cocktail
Ingredients:
• 1 tbsp water
• 1 tbsp sugar
• 2 c diced watermelon
• 1 tbsp lime juice
• 1/2 c blueberries
• 1 tbsp mint leaves plus more for garnish
• 1/3 c tequila
• Ice
Directions:
Bring the water and sugar to a simmer over medium heat until the sugar is dissolved, about 1 minute.
Using a blender or food processor, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
Enjoy!
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Amish Macaroni Salad
Ingredients:
• 8 oz elbow macaroni
• 1/2 c carrot, diced
• 2 hard-boiled eggs, chopped
• 1 c mayonnaise
• 2 tbsp sugar
• 1 tsp vinegar
• 1/2 tsp mustard
• Salt, to taste
• Freshly ground black pepper, to taste
Directions:
Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
Meanwhile, make the dressing. In a large bowl, whisk together the mayonnaise, sugar, vinegar and mustard.
Stir the carrot and egg into the dressing.
Add the cooled macaroni to the dressing and stir to combine. Season with salt and pepper.
Cover and chill for at least 2 hours before serving.
Enjoy!
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Old-Fashioned Onion Rings
Ingredients:
• 1 large sweet onion, sliced into 1/4-inch rings
• 1 1/4 c flour
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 1 c milk
• 3/4 c dry bread crumbs
• Seasoned salt, to taste
• 1 qt oil, for frying
Directions:
In a large bowl, combine flour, baking powder and salt.
Dip onion slices into the flour mixture, until coated; set aside.
Whisk egg and milk into the flour mixture using a fork.
Dip floured rings into the batter to coat. Allow excess to drip off of the onion rings for a moment.
Pour bread crumb into a shallow bowl. Coat the onion rings and set them aside. Remember to use one hand for handling the wet ingredients and one hand for handling the dry ingredients.
Preheat deep fryer for 365 degrees.
Deep fry the onion rings for 2 to 3 minutes, until golden brown.
Season the onion rings with seasoned salt.
ENJOY!
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Italian Pasta Salad
Ingredients:
• 1 lb pasta (I used shells)
• 1 c Italian dressing - Click here for my recipe
• 1 green pepper, chopped
• 1 c cherry tomatoes, sliced
• 1 cucumber, chopped
• 1 can tiny shrimp, drained (or chop regular cooked shrimp)
• Cheese (I used shredded mozzarella but my favorite is cheddar cut into chunks)
• 1/2 c sweet onion, chopped (I omitted since my husband does not like them in pasta salad)
• Sea salt, to taste
• Fresh ground black pepper, to taste
Directions:
Boil pasta according to package directions.
In a large bowl, combine all ingredients including the pasta. Season with salt and pepper and refrigerate until cold.
Give it a stir before serving and enjoy! Add more dressing as needed.
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Summer Fruit Tart
Ingredients:
• 1 pkg (8 oz) cream cheese, softened
• 3 tbsp sugar
• 1 3/4 tsp vanilla extract, divided
• 1 c blueberries
• 1 c strawberries
• 2 peaches, peeled and sliced
• 2 tbsp grape preserves
• 1 graham cracker crust
Directions:
In a small bowl, whisk cream cheese, sugar and 1 1/2 tsp vanilla until smooth. Spread the mixture over the graham cracker crust evenly.
Arrange fruit over the cream cheese spread.
In a small microwave-safe bowl, combine grape preserves and the remaining vanilla. Microwave for 20 seconds; brush over the fruit.
Store in the refrigerator for at least 2 hours before serving.
Enjoy!
Celeste is a wife to her best friend, mother to their beautiful daughter and a medical transcriptionist. She is a self-taught cook who became a passionate foodie in the process. Her hope is that others will follow along on her journey at CookingCreation.com , have the desire to start cooking more, gain the confidence to try new things, quit dining out so much and remember how important and special it is to sit around the dinner table together as a family. Oh yeah... and eat good food, too!
