Cooking Mishaps

Have you ever had a cooking attempt turn into something more like a science project? Several months ago I tried a recipe for something (I don't remember what) but was so surprised when my concoction turned blue.

This was garlic sauteed in some olive oil, tossed with capers, lemon juice and white wine. I had NO idea but knew my husband wouldn't eat it so I threw it out.

Well, tonight I had a similar problem. I saw this on Pinterest and couldn't wait to try it. This, being the first Friday in Lent and my husband being a practicing Catholic, I absolutely HAD to try it!

First, I tossed it with Angel Hair and some shredded Parmesan and it was soooo good! Good, that is, despite the blue garlic :(

See that? So, I did some googling and it turns out my garlic is immature (ha ha...me TOO!) and it's having a chemical reaction with the acid in the lemons. Who knew? At least it still tasted fantastic. It was light and lemony and so good. I'm a lemon freak and this really hit the spot. Head on over to Cinnamon Girl Recipes and check out this recipe. I'll be making this Roasted Garlic Herb Shrimp again for sure. I'll just be sure to use mature garlic next time!

On another note, I've finally picked out which shade of blue to use in the nursery and we're going to get started on clearing out and painting this weekend. I'll be sure to post lots of pics of the process!

Have a great weekend!

My Favorite Couscous

Hello there! A while back I showed you my favorite Summer pasta salad. Today I'll be showing you a recipe I love just as much and is even easier! (For that reason, I might just love it more!)

Here is what I use. First, I use packaged couscous. I like to buy the pre-seasoned variety (roasted garlic & olive oil here) because I love a lot of flavor but the plain is good too. Then, I use crumbled feta, kalamata olives, marinated artichoke hearts and tomatoes. I love cherry tomatoes but the grape tomatoes are just a little bit sweeter and I like that to balance the saltiness of all the other ingredients.

I slice my grape tomatoes lengthwise.

...and do the same with my olives.

...quarter my artichoke hearts lengthwise.

...and add all of it to my couscous cooked according to package directions.

Toss in your feta...

Mix well and serve!

 

This is good warm or cold but I actually prefer it cold, right out of the fridge. I also like to serve it with a sweet fruit, like kiwi here, just to help balance the saltiness.

This really is one of my favorite things to make but my family isn't too fond of it so I don't get to make it often.

What do you love to make? Are you in love with these Mediterranean flavors like I am?

Summer Pasta Salad

Around here, Summer seems to be the time for potlucks. Here is my go-to dish for all those Summer parties. Trust me, this is about the easiest thing you can make!

Here is what I use. A package of tri-color rotini, a bottle of Italian dressing (I find that Wishbone has the best flavor), a red onion, some tomatoes (I prefer cherry tomatoes but Roma are so much less expensive), black olives, pepperoni, cheese (feta or shredded Parmesan - not the shaker type) and cucumbers (not pictured).

Cook your noodles according to package directions. Rinse with COLD water until the noodles are actually cool.

Thinly slice the red onion.

Seed and chop the cucumber. I peel and halve it first.

Then halve it again lengthwise.

Then slice off the layer of seeds.

Viola.

Slice again lengthwise...

...cut into about 1/4 inch pieces.

If you're using cherry tomatoes, either halve or quarter them. Grape tomatoes I usually halve and roma tomatoes I dice into about 1/4 inch pieces.

Pepperoni...I am not a huge fan but it does give this salad great flavor. I've done it meatless and also used grilled chicken, diced ham or salami.

I like the vacuum package because I can cut it right in the package.

I peel the slices of pepperoni apart and add it to your bowl with all the other ingredients. I forgot to take a picture here of how I cut the olives but really, you can do what you like. I quarter them lengthwise, you can slice them or leave them whole...it really doesn't matter.

Add about 3/4 your bottle of dressing and mix well.

Add about 3/4 of your cheese and mix again. I like to let this sit overnight but really it only needs an hour or so. Right before serving, add the rest of your dressing to give it more "squish" and sprinkle remaining cheese over top of salad.

This really is a hit and so easy to make. I love that you can vary the recipe according to your taste. This would also be great with cubed ham, peas and cheddar cheese...hmmm. What other variations would you try? Do you have any go-to recipies like this? Share in the comments below!

Linking up to:

Little Brick Ranch

Mexican Rice With Smoked Sausage

I love rice. I love Mexican food...therefore, I love me some Mexican/Spanish rice! Unfortunately, my husband won't eat it so I don't make it very often but when he's out of town, the kid and I enjoy it.

I'm sure this isn't a traditional preparation but I just started making it like this many, many years ago and it seemed to work well for me so I kept on making it this way. Here's what you'll need:

Rice (I prefer to use Minute Rice in this recipe because it just seems to turn out better but this was all I had), canned black beans, frozen corn, salsa and/or canned tomatoes with green chilies and smoked turkey sausage. (I've also made this with smoked chicken breasts or chorizo. Both are excellent.)

Determine how much water you will need for the amount of rice you're cooking. Substitute canned tomatoes for part of that water if you're using them. If you're using salsa, use two parts water for one part salsa. Add your rice and cook according to package directions.

This is what it will look like when all your liquid is absorbed.

Meanwhile, drain and rinse your beans and thaw about a cup of frozen corn (or to taste).

Add your beans and corn to rice mixture.

Halve your sausage and cut into 1/4 inch slices, add to your rice mixture and heat through.

I love to serve this with a little bit of shredded cheese and a small dollop of sour cream. Also, to me, the avocado is absolutely necessary! This makes such a good (and pretty healthy!) meal...it also freezes exceptionally well! I like to make a big batch and freeze in individual containers so they're ready to just grab on my way out the door as I'm heading to work.

 What are your go-to simple summer time meals?

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Knock-Off Bean Dip

Early last week one of my new favorite bloggers, Bianca at Little Brick Ranch, posted her recipe for black bean dip. I've been craving it like crazy since I saw her post and I was inspired by how easy it looked! Well, I decided to make it a little easier by using canned black beans (dried would have been better, I'm sure) and adding my own little touches. Aren't personal touches what make knock-offs so great?

I started with two cans black beans, drained and well-rinsed, and added three cloves garlic. You know I can't do anything without garlic! I added these to the food processor.

Bianca added cumin, cayenne, salt and pepper. I didn't have any cayenne so I substituted Tabasco and because I used canned beans I decided to forgo the salt. I also added a little more cumin than she did because that's just how I roll :)

I added about a tablespoon of olive oil (really, I don't measure) and about a quarter cup of water and just let it go on high until it was about the right consistency.

I added a little more water as I went and just watched it until it looked right.

Viola! This actually lasted about a day because my daughter and husband loved it so much. Maybe I'll have to make some more in honor of Cinco de Mayo....

Seriously, this dip was so easy and so good. This will be a party staple for me from now on! Thank you SO MUCH to Bianca for posting your recipe!

Roasted Chickpeas

I'm not normally much of a snacker but I love to have a little something to keep in my desk at work just in case I miss my breakfast or lunch. A while back, my mom told me about these roasted chickpeas (also known as garbanzo beans) she had made and how good they were. I knew right away I had to try them!

I started with three cans of chickpeas, well-rinsed and drained.

I tossed them with a couple tablespoons of olive oil and seasoned to my liking. I used some seasoned salt, fresh ground pepper and dried dill this time but think maybe next time I would like to try some paprika. Really, you could use any seasonings you like here.

I used LOTS of dill...I'm all about the dill.

I spread them out in one layer on a lined pan and put them in an oven preheated to 375.

After about 40 minutes I took them out and tossed them so they will roast evenly.

I put them back in for another 40 minutes or so.

Let them cool well and store in an airtight container.

I'm sure they would be fine for a week or so but somehow they never seem to last that long. These are a great snack and super good for you. They are high in protein too so they help keep you full!

Tomorrow I'll be showing you another bean recipe I borrowed from another blogger. See you on Cinco de Mayo!

Linking up to:

Little Brick Ranch - Foodie Friday

Momtrends

Corned Beef & Cabbage

I've said before that St. Patrick's Day is one of my favorite holidays and I stand by that. Also, corned beef and cabbage is one of my favorite meals :)  Here is how I go about making it.

Start with your corned beef brisket. What makes corned beef brisket special is that it is wet-cured in a brine (typically) spiced with mustard seeds, cloves, allspice, peppercorns and/or other pickling spices.

Put the brisket in a stockpot with included spice packet and enough water just to cover.  Bring to a boil and reduce heat, simmering for 2 1/2 - 3 hours.

When you have about 15 minutes remaining, add a quartered onion, some quartered potatoes and large carrots, sliced.

I didn't have any carrots on hand so I just skipped them. Yes, it did feel like it was lacking something but I think it was mostly color I was missing.

When potatotes and onions have been cooking for about 15 minutes, remove brisket to a warm pan, covered, and to the pot add a cabbage, quartered.

It was so tender I shredded it trying to take it out of the pot!

The potatoes and onions, half cooked in the broth from the brisket.



Allow cabbage to cook for 15-20 minutes and transfer to platter.

And there you have it - a super easy, yummy dinner...best of all? It only takes one pan!  If you're lucky and have leftovers you can make corned beef hash for breakfast the next morning...I'll show you that next :)

Do you like corned beef?