Tuna Couscous Salad

The beginning of summer is always exciting! New veggies to eat, a grill to fire up, and for me new ways to try and save money. This week I wanted to try to cook with things I already have on hand. While clearing out the freezer and pantry for ingredients I saw a box of Israeli couscous and canned tuna. Immediately I knew I wanted to make a pasta salad. Searched the fridge for veggies to round out the salad and it was done! I challenge all you readers to see what you can do with what you have this month!

Tuna Couscous Salad
serves 6 for main course, 10 for side salads

Ingredients:
1 1/3 cup uncooked Israeli couscous
1 Tbsp. Olive Oil
1 clove garlic, smashed
1 3/4 Cups boiling water
1/2 cucumber, peeled, seeded, and diced
1 carrot, peeled and diced
2 peppers (red, yellow, or orange), diced
1/4 small red onion, minced
3 handfuls arugula, torn
2 cans water packed tuna, drained
1 can chickpeas, drained and rinsed
1/2 lemon, juiced
1/4 Cup olive oil based salad dressing (like Newman's Own Olive Oil and Vinegar)
Salt and Pepper to taste

mmm golden and toasty!

In a medium sauce pan heat olive oil on medium heat. Add smashed garlic and dry couscous. Toast couscous until golden brown. Keep a good eye on this, stirring constantly because it will happen fast. When toasted fish out the garlic clove and discard.  Slowly add the boiling water and stir together bringing to a boil. Cover and reduce heat to medium low and cook until water is absorbed.

This screams warm weather to me!

While the couscous cooks dice up your veggies and mix together in a bowl big enough to serve the salad in. My husband LOVES when I do this because it means less dishes to do later, and in our house I cook; he cleans! If you do not like the bite of raw onions and would like to mellow them down a bit soak the diced onion in a small bowl of water or a water/vinegar mixture for 10-20 minutes.

Not going to lie, I stole a bite or two after I snapped this one!

When couscous is done mix together with the diced veggies and add arugula. The hot couscous will cause the arugula to wilt down a bit, depending on your love of the peppery green you may want to add more. Add chickpeas and tuna. Mix in the juice from half a lemon, adding the zest if you want more lemon flavor. Season with salt and pepper and then add salad dressing to taste.

Yes, we had bread with pasta...but the veggies balance it out, right?

This can be served warm or kept in the fridge and served cold.  Easily made vegetarian without the tuna, but plenty of fresh veggies and protein for a main dish. This is going to my go-to for party dishes!

Spiced Candied Nuts

Naked Nuts, haha!

Caution, these are highly addictive! Make in large batches to share or to hoard and eat alone! I made a batch for a girls' night and am making two more for my dad and my father-in-law for Father's Day. Its okay to splurge on the nuts, I bought bags of walnut pieces, pistachios, and almonds at Trader Joe's for $6 each, I don't think I would be able to put together a good party snack or two gifts for under $20!!

Spiced Candied Nuts

Ingredients
Mixed raw nuts of your choice, about 4 or 5 cups worth, unsalted
2  Tbsp maple syrup
1 Tbsp agave nectar
1/2 tsp vanilla extract
2 Tbsp raw sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne

Heat oven to 400 F. On a baking sheet lined with wax paper or pachement arrange nuts in a single layer. Bake for about 15-30 minutes until nuts are toasted and fragrant, stirring every 10 minutes. Be careful not to let the nuts burn. While nuts are roasting combine maple syrup, agave nectar and vanilla in a bowl large enough to hold all the nuts. In a food processor combine sugar, salt and spices until ground to a medium fine powder. Pour the hot nuts into the syrup mixture, stir to thoroughly coat. Sprinkle half the sugar mixture over the top, stir gently, then add remaining sugar and stir gently to coat. Place nuts back on sheet pan and return to oven for approximately 10 minutes, or long enough for glaze to set. When nuts have cooled, salt to taste. Store in a covered container at room temperature.

Roasty Glazed Goodness!

Feel free to adjust seasonings to your taste, if you like things a little spicier add more cayenne, less spicy feel free to omit or add your favorite flavor. Enjoy! To give as a gift, fill a ball jar with nuts and top with a bow, nothing fancy to get in the way of digging right in!

heh heh, nuts!

Party Favorite - Taco Salad Dip

I can't remember a summer cookout at my parent's house that didn't have a Taco Salad Dip. Now that I have made it myself for a girls night I understand why! Its comes together quickly, its cheap, and it tastes amazing! Make this for game day, or like I did, for friends getting together!

The more level you can get your layers the better!

Taco Salad Dip
Serves a crowd


Ingredients
1 package cream cheese
1 8 oz. bottle taco sauce
1 12 oz. can black beans, drained and rinsed (or 1 2/3 cup home cooked black beans)
1 medium head romaine lettuce, shredded
1 8 oz. package montery jack shredded cheese
3-5 jalapeno pepper slices
1/2 pint grape or cherry tomatoes, chopped

Let the cream cheese come to room temperature in a mixing bowl. Pour entire bottle of taco sauce over this and beat with mixer until well combined. Spread mixture in the bottom of a 9 x 9" pan or similar sized container. Layer the black beans, tomatoes, and lettuce. Finish with the cheese. Garnish with chopped jalepanos. Let this sit in the fridge for about 1 hour before serving. Serve with tortilla chips and a spoon!

A couple of things to note, this is not a make ahead dish. It comes together quickly and can sit for about 1-2 hours before being served, it will get soggy if served the next day. If you want more spice try adding some hot sauce to the cream cheese mixture. This does well in a square glass container with no slope to the sides. You want to layer the ingredient level, it looks so pretty this way! While I don't recommend serving to guests the next day, save it for yourself, it still tastes good!

Toffee Pretzel Brownies

Do not lick the computer screen...get your own!

I was asked to bring a dessert to the Superbowl party we were attending. Now our friends are not exactly football fans, this was more a time to hang out and get our food on! I decided brownies were going to be the way to go, but I didn't want to just make regular chocolate brownies, so I stepped it up a bit by adding Heath Bar chips and crushed pretzels to the top before baking! These were such a hit, at one point our host asked if anyone would judge him for eating another one, his fourth!

I did cheat and use a boxed brownie mix, in my opinion they just come out better! I used a half sheet pan for these, using two Duncan Hines Dark Chocolate Brownie mix. After greasing the pan reserve 1 cup of the batter, pour the rest in and spread around. Sprinkle the top with 3-4 cups crushed (but not coarse) pretzels and toffee chips. Drizzle the reserved batter over this, it helps the keep all the pieces in place. Bake according to recipe on box. Stack with parchment paper inbetween layers. Let the diners be amazed!!

The wonderful Sweet as Sugar Cookies has asked me to be part of her Sweets for a Saturday blog! Swing over and check out all the good things she has collected!

The Best Caramel Corn Ever

A friend brought this caramel corn to my Christmas party, how we had any leftovers is beyond me because I ate all of them the next night! I then made an additional batch to give as gifts for Christmas, and to eat more of! You will never buy the boxed or tinned popcorn again after trying this!

Oh My Goodness, I can't get enough!

This is a very picture heavy post, there are alot of steps to this recipe and they go by quickly. It's easy enough to make, but you have to pay attention. Before you begin cooking the caramel, measure out the baking soda and the vanilla, and chop the peanuts. You won’t have time to do it later. Do not try to make this recipe without a candy thermometer.

Caramel Corn
Yields 10 cups

1 (3½-ounce) package natural microwave popcorn, or 10 cups fresh popped popcorn
1 Cup packed light brown sugar

1/4 Cup light corn syrup
6 Tbsp unsalted butter, melted
1/4 tsp salt
1/2 tsp baking soda
2 tsp vanilla extract
1 cup lightly salted nuts

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper. Coat a large mixing bowl with nonstick cooking spray, and dump the popcorn into the bowl, taking care to pick out and discard any unpopped kernels.

In a medium saucepan, whisk together the brown sugar, corn syrup, butter, salt, and 2 tablespoons of water. Bring to a simmer over medium-high heat. Continue to simmer, whisking often, until the mixture reads 250°F on a candy thermometer, about 3 to 4 minutes.

 Immediately remove the pan from the heat, and whisk in the baking soda and vanilla.

Quickly pour the hot caramel over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn, taking care to distribute it as evenly as you can. Stir in the peanuts, and transfer the mixture to the prepared baking sheet.

Bake for 1 hour, stirring and turning the popcorn with a spatula every 20 minutes. Remove from the oven, and place on a cooling rack for 20 minutes. Gently break up the popcorn, and serve or store in an airtight container for up to 5 days (or thereabouts).

Easiest Crowd Pleasing Appetizer

Well the holidays are upon us! Sorry to have left you all in the dark, battling a cold kept me from cooking meals and then out social calendar blew up and we have been eating away from home! But I am back with one of my favorite easy appetizers. This is a good one to bring to a crowded party, they are good room temperature and are vegetarian.

Stuffed Mushrooms

1 large box button or cremini mushrooms
1/2 stick unsalted butter
1 red or green pepper
1 cup bread crumbs
garlic powder
dried or fresh parsley
salt and pepper

Clean and stem mushrooms, reserving stems. Set mushroom caps in a 9x13 pan. Chop pepper and reserved mushroom stems into a small dice. Melt butter in frying pan. Add peppers and mushrooms and cook until softened, seasoning with garlic, salt, pepper, and parsley. Remove from heat and stir in 1/2 cup breadcrumbs. Add remaining breadcrumbs until mixture is just comes together and is able to be used as stuffing. Using a spoon pack filling into mushroom caps, I like to mound it up because it will shrink during baking. Dot pan with butter and bake at 400 F for 20-30 minutes.

Little army of party pleasers!

Crazy Pizza Bread

When I came across this recipe I wasn't sure what to expect. It seemed odd and like the name, a bit crazy. But Thanksgiving was coming up and I wanted to try something new to have while watching the Dog Show. Boy am I glad I made this! I have a feeling it is going to become famous at my parties from now on! Check out the recipe below and the changes I made.

Why yes, that is ooey gooey cheese bursting out the side of the loaf!

Crazy Pizza Bread

Ingredients
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 cups favorite toppings, chopped small ( I used stick pepperoni, red peppers, green peppers, sauteed garlic)
4 oz. shredded mozzarella cheese
1 tablespoon olive oil

Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the toppings and combine well. Dough will be tacky.  Let rise for about 1 hour, then put in the refrigerator for another hour.

Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold into thirds the long way. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.

Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

Next time I make this I will add roasted garlic and caramelized onions. This bread is best served hot, I personally liked it as a pizza "biscotti" where I sliced the loaves into one inch pieces and toasted before serving. I would also serve with marinara sauce next time. This is seriously good stuff people.