White Chocolate Grill Copycat Israeli Couscous

I found this recipe a while back after having an amazing parmesan crusted steak with this couscous on the side at the White Chocolate Grill. While I enjoy most things on the menu, this is my favorite and we don't make it over there very often. It makes quite a bit, so I often find myself sharing with Aimee and Brian (who also happen to love it!).

White Chocolate Grill Copycat Israeli Couscous

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4 c. of Israeli couscous
1/2 c. shelled pistachios
1/2 c. golden raisins
3 radishes (julienned to the best of your ability)
6 large fresh basil leaves (about 1/3 c. after chopped)
1 sprig of fresh parsley (about 4 Tbsp.)
1/4 c. minced red onion
2 Tbsp. mayonnaise (I like the kind made with olive oil)
2 Tbsp. champagne or apple cider vinegar
1 Tbsp. honey
S & P to taste

Cook the couscous to the box directions, then cooled to at least room temp.
Chop the pistachios slightly (you want larger chunks).
Julienne the radishes to the best of your ability, mince the parsley and red onion, then chiffonade the basil.
Mix the mayonnaise, vinegar and honey. For a smoother mixture, mix the mayo and honey first, then add the vinegar 1 Tbsp. at a time and whisk thoroughly between.
Just before you serve, mix all ingredients together, reserving some pistachios and basil leaves to garnish.

Kinda Fancy Oatmeal Cookies

I made 2 batches of these oatmeal cookies last Friday, and they're still chewy 3 days later! I really like them plain, Brian, of course, prefers them with chocolate chips. The flaked sea salt on top was a really nice, kinda fancy touch, to counteract the sweetness of the cookies. (Adapted from here.)

Kinda Fancy Oatmeal Cookies

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PREP TIME:  15 min.

COOK TIME:  up to 12 min.
YIELD:  2.5 dozen

1.5 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1 c. unsalted butter, at room temperature
1 c. packed brown sugar
0.5 c. granulated sugar
1 large egg
1 large egg yolk
1 Tbsp. pure vanilla extract
3 c. old fashioned oats
Flaked sea salt, for sprinkling on cookies

Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary, for 1-2 minutes.
Add in the egg, egg yolk, and vanilla extract and beat until combined and smooth.
With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Be sure to not overmix, or the cookies will turn out dense. Stir in the oats.
Line large baking sheets with a Silpat or parchment paper. Scoop the cookie dough into round balls, about 2 Tbsp. per ball. Place on the lined baking sheets, about 2” apart.
Bake for 10-12 min. or until the edges of the cookies are golden brown but the centers are still light golden and soft. Remove from the oven and sprinkle the cookies with flaked sea salt. Cool on the baking sheet for 5 min., then transfer cookies to a wire rack.

Optional Mix-Ins:    (Add up to 1.5-2 c. of the following ingredients)   chocolate chips, butterscotch chips, white chocolate chips, chocolate chunks, chopped nuts, raisins or dried cranberries, M&M’s, flaked coconut, chopped toffee

TikTok's Baked Chicken Feta Tomato Pasta

Made this last night, and it did not disappoint! All of us thought it was delicious. (Adapted from here.)

TikTok’s Baked Chicken Feta Tomato Pasta

 

Prep time: 15 mins

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Cook time: 35 mins 

Total time: 50 mins

Serves: 6-8

 

1 lb. chicken breast, cut into 1” pieces

3-4 c. cherry tomatoes (up to 2 pkgs.)

1 (8-10 oz.) block of feta cheese

1/2 c. + 1 Tbsp. olive oil

1-2 tsp. lemon juice

1 tsp. salt, divided

1/4 tsp. pepper, divided

1 tsp. dried basil

1/2 c. fresh basil, chopped

1 tsp. minced garlic or 2 cloves, crushed

1 (12-16 oz.) box of your favorite pasta

Preheat oven to 400°F.

Place cut chicken pieces into the bottom of a 9x13 baking dish. Sprinkle them with lemon juice, 1 Tbsp. olive oil, 1/2 tsp. salt, 1/8 tsp. pepper, dried basil.

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Scoot the chicken out of the center and place the block of feta there.

Arrange the tomatoes evenly on top of the chicken. Then pour 1/2 c. olive oil evenly over everything and sprinkle with the remaining 1/2 tsp. salt and 1/8 tsp. pepper.

Bake uncovered for 35 min.

Cook the pasta in salted water (1.5-2 tsp. salt) while the chicken cooks. (Before draining the water, reserve 1 c. pasta water in case you want to thin out the sauce.)

After 35 min., remove the chicken dish and add the chopped basil and crushed garlic. Stir well until the melted feta is completely distributed.

Add the drained pasta and toss until coated. Serve with bread and/or a salad.

Strawberry Pecan Pretzel Salad

This salad was served at Emily's baby shower and then I made it for Christmas Day. Pretty dang tasty! (Adapted from here.)

Strawberry Pecan Pretzel Salad

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1 c. broken pretzels (minis broken into 4 parts)

1/2 c. chopped pecans

3/4 c. brown sugar

3/4 c. butter, melted

3 c. diced strawberries (1.5 lbs)

8 oz. cream cheese (1 block)

1/2 c. granulated sugar

1 tsp. vanilla

3 c. Cool Whip (8 oz. tub)

Mix together pretzels, pecans, brown sugar, and melted butter.

Spread on a large, rimmed baking sheet, and bake at 400°F for 7-8 minutes.

Allow the mixture to completely cool, and break into small pieces.

(The prepped strawberries and this sugared mix can be stored overnight.)

Beat together softened cream cheese, granulated sugar, and vanilla. Fold in the Cool Whip.

Stir the strawberries and sugared mix into the fresh cream cheese mixture.

Serve immediately.

(Salad will get watery over time, so don't plan on leftovers.)

Chewy M&M Cookies

M&Ms have always been one of Connor's favorite candies! These easy cookies, adapted from here, did not disappoint!

Chewy M&M Cookies

1 c. sugar

1 c. brown sugar
1/2 c. butter, softened
1/2 c. oil
2 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
3 c. flour
M&M's chopped and whole, separated

Cream together sugars, butter and oil.
Add eggs and beat until fluffy.
Add dry ingredients as well as vanilla.
Mix in chopped M&Ms (however many you want).
Place in balls on greased pan, insert 3-5 M&Ms on top.
Bake at 350°F for 7-8 minutes.

Carrot Cake Muffins

When you have 2 pounds of baby carrots in your fridge that you're not going to get to before they go bad, you make delicious Carrot Cake Muffins! (Adapted from here.)

Carrot Cake Muffins

1 1/2 c. flour

1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
1/3 c. brown sugar
2 large eggs
2 tsp. vanilla extract
2 c. finely, freshly grated carrots

Eggs should be at room temperature, so pull them out of the refrigerator 30-60 minutes prior.
Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.
Stir dry ingredients into wet ingredients until completely mixed.
Fill muffin liners 2/3 full.
Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.
Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks.

Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.