Israeli Cousous YUM!

OK...this stuff is soooo good! Its like pasta...but its not..but it is! Easy to make, fast and absorbs lots of flavour!!!

 They look like little pearls.

 Take your Israeli couscous and cook according to package instructions making sure to use Chicken or Vegetable stock instead of water. Set aside.

 In a large sauce pan I sauteed about 2 cups chopped mushrooms with 1 Tbsp butter, 1 Garlic Clove and 1/2 Tsp Chili flakes. Season with salt and pepper

 Add 3-4 cups chopped rapini or spinach. Allow your greens to wilt and cook down...seasoning again if needed.

 Added your cooked Couscous

 Stir to Combine and serve!

My new fave side dish!!!

I tried it last night with leftover Spaghetti Meat Sauce and it was so perfectly yummy.

Why haven't I eaten this before!!!

 

Greek Style 7 Layer Dip

This recipe was an experiment of sorts. I wanted to try something different instead of the usual Mexican 7 layer dip that appears at every single party. Now don't get me wrong...there is nothing wrong with 7 layer dip...its delicious and has a lot of my favourite flavours all melded together. But I wanted to try something a little different....unfortunately this dip does not refrigerate well...it must be made fresh and eaten right away...mostly due to the tomato's and cucumbers releasing a lot of water. Otherwise...its pretty tasty!

In a large deep bowl start your layers with some hummus.

 Fresh chopped tomato

 Chopped Cucumbers

 Chopped Red Peppers

 Chopped Red Onion (I wish I used less and finely minced this sucker)

 Chopped Feta cheese

Top with Tzatiki (I bought store made Tzatiki) and top with some kalamata Olives.

I served this dip with fresh Pita cut into triangles and baked with fresh parsley, olive oil and sea salt.

 



Mexican Style Baked Pasta Shells

TexMex is such amazing comfort food for the fall...its usually pretty spicy and hearty and easy to make. I have no idea who came up with this brilliant idea...but after seeing multiple posts about it on Pinterest I had to make some Mexican pasta shells myself!

 

 In a large saucepan brown 1 lb of ground extra lean beef with 1 chopped onion.

 Add 1 Package taco seasoning (or make your own with Chili Powder, Cumin, Onion & Garlic Powder, Salt and Pepper) 1 Can Corn and 1 Can of Black beans. Let this all simmer up and set aside to cool until it is easy to handle.

 Cook 1 large box of Extra Large Pasta shells until Al dente...do not overcook these as they will continue to cook in the oven. Rinse with cool water so they are easy to handle.

 For the sauce I made THIS enchilada sauce. It was fantastic and super quick to make! Ladle a couple some sauce on the bottom of a lasagna pan and start stuffing your shells with the meat mixture.

I squished the whole box of shells into this lasagna pan.

 Ladle some more enchilada sauce over all the shells and cover in lots of sharp cheddar cheese.

 Pop in a 375F oven for about 30 Minutes or until the cheese is all bubbly and melted.

Serve with fresh chopped green onion and a dollop of sour cream. Excellent for Potlucks!

Last taste of Summer....

I really can't believe its September already. Really, where has this year gone? I am a HUGE fan of summer and am sad to see the days getting shorter and the evenings cooling off. However, I am a runner and I absolutely LOVE running in the fall months!! So at least I have something to look forward to!!

On the blog today is one of my last summer recipe's I have been hoarding...probably should have posted it back in June when strawberries are in season, but this recipe can be catered to any type of fruit you like!

Strawberry Napoleons

 

 



Ingredients:

1 Package Frozen Puff Pastry

1 Quart Ripened Strawberries (or other berry)

1 Package Instant Vanilla Pudding

1 Tsp Almond Extract

Sliced Almonds

 1 cup fresh whipped cream

 

Thaw your puff pastry and roll out. Cut pastry into 4 inch wide strips and bake according to package directions until puffed and brown.

 Seriously...why go through all the trouble making this when the frozen stuff works just fine!!

 Cut your strips into squares once cooled and set aside.

 Prepare your instant pudding according to package directions adding the almond extract as well.

 fold in your 1 cup of whipped cream very gently, being careful to not over mix.

 Now its time to assemble! Take 1 Puff Pastry square and sprinkle some almond slices over it.

 Add a large dollop of the pudding mixture followed by some sliced strawberries. Repeat this process one more time.

Garnish with more sliced almonds. A showstopper dessert that is super easy!!