Couscous with Italian Sausage

This dish is very similar to the Polenta dish I made a month or so ago, but I used the couscous instead.  Couscous is a rolled pasta that cooks very quickly by just adding boiling water to it.  I find that it's very versatile and can be used in many dishes.  I like to use it as a starch in Indian, Italian and Latin foods.  It's very common in Mediterranean and Moroccan dishes as well.  What I made tonight is very simple, quick, economical and yummy.  You will need 3 sweet Italian sausages (casing removed) and broken into bite size pieces, 1/2 of a red and green bell pepper med diced, 1/2 of a yellow onion med diced, 6 oz of button mushrooms thinly sliced, 4 garlic cloves chopped, 2 tbs of chopped flat leaf parsley, 2 tbs of olive oil, 1/4 - 1/2 C chicken broth, 1 tsp crushed red pepper flakes, S&P to taste,  parmigiano reggiano and couscous.  Add 2 tbs of the olive oil to med size skillet and heat over med heat.  Add all your vegetables and saute them, tossing them often for about 5-7 minutes and season with a little S&P.  Remove them from the skillet and add your sausage pieces and cook thru tossing periodically about 7-10 minutes.  While your sausage is cooking go ahead and cook your couscous following the directions on the package.  I made enough for 3 servings.  Add your vegetables back to the skillet with sausage add your chicken stock and red pepper flakes and let it simmer for about 5 minutes stirring occasionally.  Once it's finished, remove from heat.  Fluff your couscous with a fork and serve into bowls with the sausage mixture.  Grate some fresh parmigiano reggiano over top and sprinkle with parsley.  Bon Appetit!

Christmas Eve Treats

We are planning on spending Christmas Eve with my in laws and I thought I would bring a simple appetizer and dessert.  The appetizers are from the Pioneer Woman.  I first heard of the Pioneer Woman watching a Bobby Flay Throw Down episode.  Her name is Ree Drummond and she lives with her family on a ranch somewhere, she does a food blog and with her win on Throw Down she now has a show on the Food Network Channel.  Anyway, I found this recipe by Googling bacon appetizers and she came up.  The recipe looked yummy and easy, so I thought I would give these Holiday Bacon Appetizers a try.  All you need are some club crackers, thinly sliced bacon and grated parmesan cheese. This recipe is very simple and they taste great, they're crunchy, savory and easy to eat.  I mean who doesn't love bacon?  but be prepared for a 2 hour bake time, so give yourself some time.

I was going to go to the Cheesecake Factory to buy one of their signature cheesecakes, but I just couldn't bring myself to spend close to $60 on a cheesecake, plus gas, plus dealing with the holiday shoppers.  I'm really not a baker and by no means does this dessert even compare to a Cheesecake Factory Cheesecake, but it saved me some $$, gas and time.  These Chocolate Chip Cheesecake Bars are from the Food Network kitchen and are very easy.   All you need for this recipe is a package of cream cheese, 1/2 C sugar, 1 egg, 1/2 C shredded coconut, and a roll of Pillsbury chocolate chip cookies.  Please keep in mind that these taste nothing like chocolate chip cookies or cheesecake, so if you're looking for something a little bit more special, don't make these.

Candied Pecans are also a great holiday treat and are pretty easy to do as well.  What you'll need is 1/2 C of corn syrup, 1 tbsp of unsalted butter, 1 lb of pecan halves, 1/2 C granulated sugar, 1tsp of cayenne, and 1 tsp salt.  Preheat you oven to 350 and line a cookie sheet with parchment paper. In a small sauce pan heat your butter and corn syrup until butter is melted and gently stir.  Place your pecans in a large bowl and pour the butter corn syrup mixture over the pecans and mix with your hands or large spoons to coat all the pecans.  You might want to wear latex gloves since the mixture is very sticky.  Pour the pecans on your cookie sheet and spread them out evenly.  Bake them for about 15 minutes.  While those are baking mix the granulated sugar cayenne, and salt in a small bowl. Remove the nuts from the oven and place them in a large bowl.  Sprinkle the sugar, cayenne and salt over the nuts and gently mix with your hands or large spoons, be sure to use those gloves again.  That's all there is too it,  let them cool and put them in a zip lock bag or any tightly sealed container.  These will store in a cool place for several months.  They are great over salads or just by themselves.  Enjoy!!!

Merry Christmas and Happy New Year!!!

Beef Stroganoff

Hey!  I'm still here just so much has happened since my last post.  I have to say that "2011" hasn't been my best year,  but it could always  be worse I suppose.  No worries, I'm still cooking:>).  Tonight I made beef stroganoff from a Food Network Recipe.  I followed the recipe to a tee and you know what?  I don't like beef stroganoff.  I can't say that I had it before, so I really didn't know what to expect, but I don't like it. I don't think it was this particular recipe because I reviewed several and they were all pretty much the same.   I found it to be rather too boring and bland for my liking.  I like foods that add a punch and this just didn't do it for me.  Anyway, I'm sure that this dish is good eats for someone, but not me.  Oh, Will also thought it was just kind so-so.  Anyway, until next time Happy Holidays!  I'll be bringing a quick and easy appetizer and simple dessert next time, so stay tuned.