Philly Cheesesteak Balls

So it has been way too long since my last post, but even longer since there has been a ball post. Now most people who know me, know that I am trying to take anything you can eat (that tastes good of course) and put it in ball form. I know this may sound weird, but the end result is just sooo good. You have all seen the Reuben Ball, and then there is the Salami Ball, the one that started it all, (recipe soon to come) and now there is the Philly Cheesesteak Ball. Now I watch way too much Food Network, wait is that really possible, and I know when it comes to Cheesesteak, the big debate is Wiz or Provolone, so I thought why not do both, Provolone on the inside and Wiz to dip it in. The Wiz dip is a family recipe that has been made on Christmas Eve for years, served in a Pumpernickel loaf, usually accompanied by the little chubby boy (my brother) inhaling it before all of the guests arrived. I made these balls for our annual flag football game, the over 30’s vs. the under 30’s… The end result was not one favorable for the young folks this year, but the food and laughter after the game made up for it.

1 ½ pounds Steak thinly sliced

Salt, Pepper, & Garlic Powder

2 Red Peppers Chopped

1 Yellow Onion Sliced Thin

8oz Shredded Provolone Cheese

16oz Cream Cheese (softened)

3 Packages Pillsbury Crescent

Rolls (I used the sheets and it was easier than the traditional Crescent Rolls)

Beer Wiz Sauce

15oz Cheese Wiz

½ Can Beer

Dash of Worscheshire Sauce

Sprinkle the Steak with Salt, Pepper, and Garlic Powder, then slice very thinly. Sautee in pan until cooked through, than remove and drain fat. In the same pan, sauté pepper and onions until soft. 

Mix Cream Cheese, Provolone, Pepper & Onion mixture, and Steak until combined; refrigerate for an hour or two until mixture becomes firm.

Roll out dough and cut into 16 squares. Place a tablespoon or so of filling in each square and roll into a ball, making sure that there is no filling coming out. Place on a baking sheet, seam side down, and cook at 350 degrees until browned, about 15 minutes.

Beer Wiz Sauce

Place Wiz, (who knew this stuff still exists) Beer, and Worscheshire sauce in pan on low heat, mix until all combined, serve chilled or at room temperature.

Enjoy!

Roasted Butternut Squash Soup

Autumn is by far my favorite time of year! The vibrant colors of the trees, the cool crisp air, the fresh smells, and of course the flavors. Anyone who knows me, knows that by mid August, I am getting excited about the thought of the temperatures dropping, (yes I do realize I am a bit crazy), hay stacks and pumpkins showing up on people’s front door steps, and all of the fresh fall produce one could hope for. One of my favorites happens to be butternut squash because there is so much you can do with it, roasting it, mashing it, and my personal favorite, making soup with it. It has the perfect amount of sweetness, and a pinch of cayenne gives the finish the right amount of spice. I hope you enjoy this as much as I do!

2 medium Butternut Squash’s

1 large Yellow Onion

6 cloves Garlic peeled

4 cups Chicken Stock

1 bunch leeks (white parts only, washed and drained)

1 tablespoon Olive Oil

1 tablespoon Butter

2 Tablespoon Fat Free Sour Cream

Salt & Pepper to Taste

1/8 teaspoon Cayenne Pepper (more if you like it spicy)

Fresh Croutons (because who doesn’t love croutons on soup)

Fresh herbs (I used Tarragon because it was in the fridge, but sage and time would work well)

Peel and chop Squash and onion into 1 inch pieces. Combine with garlic, toss with about 1 tablespoon olive oil, salt and pepper, and place on a baking sheet. Roast in the oven at

450 degrees for 30 minutes.

When squash is done, sauté leeks in butter for about 3 minutes, add squash, onion and garlic and sauté another 3 minutes. Add about half of the stock and bring to a light simmer. Turn off the heat and use a hand blender (or in batches, place in a blender and blend until smooth). Stir in remaining stock (less if you want it very thick) and turn the heat on low. Add cayenne, sour cream, and salt and pepper to taste.

Croutons

4 slices good bread (I used roasted garlic sour dough, but anything you have laying around will do) chopped into about 1 inch pieced

1 Tablespoon Olive oil

Chop bread into 1 inch cubes, place on baking sheet and drizzle with olive oil. Bake in a 400 degree oven for about 7-10 minutes, or until bread starts to brown. Take out and allow to cool. Top soup with croutons.

Salad Nicoise

So I definitely loved all of the great food I ate on my vacation in the South of France, but one of my favorite dishes was such a simple one, Salad Nicoise. A crisp clean salad of greens, tuna, eggs, olives, and a light vinaigrette was great for lunch, or a light dinner back home. I had always envisioned it with green beans and potatoes, but those were never included.  When making this for some friends, I had to add those, so this may not be the most traditional recipe, but it sure was good. Oh yeah, what a great excuse to dig into a nice crusty baguette along with it.

Salad

3 heads Boston lettuce (chopped, rinsed, and dried0

6 small red skinned potatoes (boiled, cooled, and sliced)

6 hardboiled eggs

½ pound green beans (steamed to al dente and placed directly in an ice bath)

1 large can tuna (in water)

1/3 Cup good Nicoise or Greek Olives

Place lettuce on a platter and arrange ingredients on top. Drizzle dressing over top and serve with nice crusty bread.

Dressing (I lightened up the vinaigrette in the recipe, but if it too tangy for you; feel free to add more olive oil.)

Juice of one Lemon

¼ Cup Extra Virgin Olive Oil

¼ Cup Red Wine Vinegar

1 Tablespoon Dijon mustard

1 Small Shallot finely minced

1 Tablespoons Tarragon

Combine all ingredients in a bowl or jar and shake well. Place in the fridge for at least half an hour to let all of the flavors combine

European Vacation with the Perfect French Inspired Picnic

I have always said that the best way to explore a new place is by running thought it and eating as much as possible, an oxymoron I know, but I was fortunate enough to do both on our recent vacation to London and the South of France.  We ran though Hyde Park past Kensington Palace into Knotting Hill. In France we ran up the winding roads overlooking the Mediterranean Sea, past Palaces and Mansions to the top where we found a large moat surrounding an old fort. These runs were a great way to see little hidden gems that we most likely would have missed. They also allowed us to taste all of the local flavors, yes Fish and Chips in London, and the daily baguette in France without feeling an ounce of guilt. We even followed up one run with a fantastic picnic on the sea, complete with wine, local olives, cheeses, cured meats, and of course a freshly baked crusty baguette.

France was full of flavor and local ingredients from the fresh muscles (moules and frites) to the classic salad nicoise. Nice was known for a unique dish called the Soca that is like a crepe, but made with chickpeas instead. We tried one topped with fresh spring mix, sun dried tomatoes, thinly sliced prosciutto, and a drizzle of thick, sweet balsamic vinegar, delicious!  Around each corner was a boulangerie filled with wonderfully fresh made breads and the ever so delicious pain au chocolate (chocolate croissants). Everywhere you looked there was freshly made food that was just amazing.

Both Nice and London were full of markets and shops where you could stock up on freshly baked breads, local produce, meats, cheeses, and so much goodness to take home and cook with. We definitely came home with jars of local mustards, olive tapenades, and locally made onion marmalades that I can’t wait to cook with.

I have been thinking of all the wonderful dishes I can make inspired by this trip, and I can’t wait to share it with you!

Ingredients for a Perfect French Picnic

1 Bottle good French Wine – I recommend one from Cotes De Rhone

Freshly baked French Baguette

French Cheese – I recommend a good Munster

Cured Meats – Salame, Prosciutto, and anything else you may prefer

Curry Lentil Soup with Cauliflower and Kale

The days are getting shorter and the weather is finally starting to cool off (yes, I am one of those people who loves the cold weather), so that means one thing… SOUP.  I was so in the mood to make a big bubbling pot of one of my staples, curried lentil soup, but wanted to add a little something extra to it. I know Kale goes great with lentils and I have seen cauliflower added as well, so I thought why not. The soup has great color and flavor, with a little kick from red pepper flakes, and could not be easier to make. It is great when  you just want to curl up on the couch under a blanket and relax. Trust me on this one, it will become a staple for you as well!

1 Cup Red or Green Lentils

1 head cauliflower (cut in small florets)

4 tsp ground turmeric

3 tsp yellow curry powder

15 sundried tomatoes (chopped)

1 ½ red onions (chopped)

6 cloves garlic (chopped)

1 bunch Kale (chopped)

2 tsp red pepper flakes (more if you like it spicy)

12 cups chicken stock

4 Bay leaves

Salt to taste

3 tsp butter

Sautee onion and garlic in butter until translucent, about 5 minutes (add a dash of stock if the pot starts to dry up). Add dried spices to the pan and cook an additional minute.  Add cauliflower, lentils, chicken stock, Kale, and bay leaves to the pan and bring to a simmer. Add chopped sundried tomatoes and salt to taste. Let cook for about 30 minutes until lentils soft and soup has thickened a bit. Enjoy!

The Easiest Tomato Sauce Ever!

So I read about this sauce on Food52, then again on Brusselsproutsforbreakfast and decided I had to try it. The tomatoes in our garden are ripening by the dozen and I didn’t want a single one to go to waste! I am not going to lie though, I was a but skeptical about this sauce since there are so few ingredients in it, no fresh basil or other herbs, but people were just raving about it, so I knew it would be good. I made a triple batch and canned it so we can enjoy it once the weather turns and we don’t have the fresh produce at our fingertips. I made a few slight adjustments, keeping the onion in the sauce and pureeing it to give it a little more flavor. I sautéed some fresh vegetables and added some sauce and basil and layered it with polenta and mozzarella cheese. The great thing about this sauce, it that you can do just about anything with it! I can’t wait to make some homemade chicken and spinach ravioli to go along with this delicious sauce… Enjoy!

Tomato Sauce

• 2 pounds fresh ripe tomatoes (canned would work as well)
• 5 tablespoons butter
• 1 medium onion peeled and cut in quarters
• Salt to Taste

If using fresh tomatoes, cut a small X on the bottom of the tomatoes and place in boiling water for about 30 seconds, remove from water and peel skin.

Chop tomatoes and place in pot with butter, onion, and salt. Let simmer for about an hour. Use hand blender (or regular blender) and puree sauce with onion to desired consistency. Add salt to taste and let simmer for additional 15 minutes.

Polenta

Use 1 cup dry polenta and prepare following the directions on the package.

½ Chopped Onion

3 Cloves Garlic (chopped)

3 Medium Zucchini (diced)

½ lb Mushrooms sliced

2 cups Cherry Tomatoes

1 cup packed Basil Leaves (torn)

1 ½ Cups Tomato Sauce

1 Cup Mozzarella Cheese

Salt & Pepper to taste

Prepare Polenta according to instruction. Meanwhile sauté onion and garlic until soft, about 3 minutes; add vegetables and sauté about 8 minutes, add sauce and torn basil and let simmer. 

Layer sauce, polenta, and cheese (do this twice), in an 8x8 pan, and cover with foil. You can let this sit in the refrigerator overnight, or bake right away. Bake in a 350 degree oven for about an hour until it becomes bubbly. Let sit 10 minutes before serving.

Tomato Basil Tilapia

It’s finally that time of year when the long awaited home grown tomatoes start to turn red and are ready to be picked, and the fresh herbs are green and fragrant. I am lucky to have a husband who loves to garden so there are plenty of ripe juicy red, cherry, and yellow tomatoes for me to choose from right outside the back door. I had some tilapia thawing and I thought what better way to use the tomatoes and basil from my garden!

Tomato Basil Tilapia

4 Tilapia Filets

½ Red or Sweet Yellow Onion

4 Cloves Garlic Chopped

4-5 Medium Tomatoes Chopped

1 ½ Cups Fresh Basil Leaves

½ Teaspoon Red Pepper Flakes (more if you like it spicy)

Salt and Pepper

Spray skillet with non-stick cooking spray and turn on medium. Salt and Pepper both sides of Fish and place in pan, brown on both sides (about 3 minutes per side). Remove fish from pan and cover with foil.

Spray pan again with cooking spray (or use olive oil) and add onions and garlic; cook until soft, about 4 minutes. Add tomatoes and bring to a simmer. Add torn or cut basil leaves, salt, pepper, and red pepper flakes and cook additional 5 minutes. Add fish back in for a couple minutes to warm back through. Enjoy!

Chipotle Peach Barbeque Pork Tenderloin with Cucumbers and Yogurt Sacue

It’s finally that time of year, when the local farm stands are starting to pop up with loads of locally grown sweet corn, fresh squash and zucchini, and one of my favorite, sweet juicy cucumbers. One of my favorite dishes to make in the summer is cucumbers with yogurt sauce. I figured it would be a nice cooling dish to compliment the chipotle peach barbeque pork tenderloin I was planning on making for a Saturday evening cookout with my parents. The cucumbers add a nice balance to the spice that the chipotles give the barbeque sauce. These two dishes paired with locally grown sweet corn, and a nice glass of Sauvignon Blanc, make for a fantastic summer dinner.

Cucumbers with Yogurt Sauce

4 Cucumbers peeled and sliced

½ Sweet White Onion sliced thin

2 Cups Fat Free Plain Yogurt

¼ Cup Mayonnaise

1 Tablespoon White or Apple Cider Vinegar

Salt and Pepper to taste

Slice Cucumbers and onion and place in a bowl. Add remaining ingredients and mix; salt and pepper to taste. Place in the refrigerator for at least 30 minutes for all of the flavors to combine.

Chipotle Peach Barbeque Sauce with Grilled Pork Tenderloin

4 Cups Chopped Peeled Peaches, (about 4 whole peaches)

1 Cup Ketchup

Juice of 1 Lemon

8 Cloves Garlic Chopped

2 Tablespoons Adobo Sauce from canned Chipotles (more if you like it very spicy)

2 Chipotles Finely Chopped

4 Teaspoons Soy Sauce

2 Teaspoons Worcestershire Sauce

2 Pork Tenderloins

Combine first 5 ingredients in saucepan. Season with salt and pepper and bring to a boil over high heat. Reduce heat and simmer until peaches are soft, about 15 minutes. Remove pan from heat and cool slightly. Place in a blender (or use hand blender) and combine until smooth. Season again with salt and pepper.

Let the sauce cool slightly and pour over tenderloins and marinade at least 2 hours.  Grill the pork until center is 145 degrees, basting with additional sauce as you go.  Let pork rest, and serve with extra sauce.

Reuebn Balls, need I say More!?!?!

So I know the name might sound a bit odd, but the minute you have your first Reuben Ball, you will be hooked! It all started a few years back, when I made Salami Balls for a football Saturday. (Recipe will posted this fall as this is the perfect dish to munch on while watching the Buckeyes play Football). It was one of those dishes that people just fell in love with, and ever since I have been thinking of other deliciousness I can stuff in a ball, aka crescent rolls. We were getting together with some friends for the 4^th of July, and I thought what better time to try out the Reuben Ball; I had been talking about these for months, so it was about time. I wanted to serve them with a sauce that was similar to the traditional Thousand Island, but had a bit of a kick. I got a little help from bon appetite on this was, and it was a great combination.  I am pretty sure they were a success, but I guess you will have to try it out and make that decision for yourself!

Reuben Balls

1 21/2 -3 pound Corned Beef Brisket

2 8oz Packages Cream Cheese (Softened)

1 8oz Block Swiss Cheese (Shredded)

2 14.5oz Cans Saur Kraut (Drained and Squeezed Dry)

3 packages Crescent Rolls

Place Corned Beef Brisket in a cock pot, pour in water so it just above covers the meat and add the seasoning packet. Cook on low for 8-9 hours, until meat will fall apart. Take out and place in the refrigerator over night.

To soften cream cheese, take out of fridge and let stand about an hour. Take out Corned Beef and shred or cut into small pieces.  Place cream cheese, drained Saur Kraut, shredded Swiss Cheese and Corned Beef in a bowl and mix. I found it easiest to just use your hands.

Take Crescent Rolls out of fridge and un-roll. It will come out in two sections, press two triangles together (to get rid of the crease) and make into a rectangle; cut into 4 even pieces. Spoon filling onto each piece, and roll in a ball. I am not shy about the amount of filling I put in each ball because it is so good, if a little comes out during the cooking process, it is ok.  After, all the balls are rolled, place on cookie sheets and bake in a 350 degree oven until balls are browned, about 20 minutes, give or take. I usually put in a crock pot to keep them warm.

Special Sauce

1 cup mayonnaise

4 Tablespoons Ketchup

2 Tablespoons grated Onion

2 Tablespoons Dill Pickle Relish

4 Tablespoons Adobo Sauce (from canned chipotle peppers)

½ Teaspoon Celery Salt

½ Teaspoon Salt

Combine all ingredients and serve along side balls!

Enjoy!!!!!

 

Girls Night with Panini's and Oven Fries!

So it was time for our weekly girls night and I was in the mood for something a little different. A good ole’ gooey sandwich sounded fantastic, and with that I feel that French Fries are an absolute must, and with French Fries, you need to have a special sauce, of course! I figured seasoned oven fries would be a great alternative, don’t need to fry them, but they would still have a ton of flavor. I wanted to fill the sandwiches with lots of sautéed vegetables, some chicken and little bit of cheese, because lets be serious, what’s a gooey sandwich without cheese, and you can’t forget the Pesto! Oh yeah I steamed some fresh green beans becuase it's always good to have something green on that plate.  It went perfect with a nice glass of wine, a newly stained deck, and great company!

Panini’s

8 slices good bread (I like to use roasted garlic sourdough)

1 pound Oven Roasted Chicken Breast (leftover grilled chicken works great as well)

2 cloves garlic

½ red onion sliced thin

1 red pepper sliced thin

1 bag (6oz) spinach

1/4 pound sliced mushrooms (or 1 can)

8 sliced tomato

Pesto (I like to use traditional Basil Pesto, but any kind will be great)

4-8 slices cheese (roasted garlic is great, but munster or mozzarella work as well)

Drizzle a pan with olive oil, or use cooking spray and sauté onion and garlic until they are soft, about 5 minutes. Add pepper mushrooms and spinach and cook until pepper is nice and soft. (If the pan gets too dry and it looks like it is going to burn, add chicken stock or white wine instead of oil to save on some fat, just make sure the liquid cooks out before putting on sandwich). Spread Pesto on 4 slices of bread and place chicken on top. Divide the sautéed vegetables between the 4 sandwiches and top each with two slices of tomato, then a slice or two of cheese. Cover with the other slice of bread and you are ready to go. I don’t have a Panini press so I just use a pan and place a cookie sheet on top of the sandwiches and place some cans on top to weigh them down. Cook at a medium heat so the bread will brown and the cheese will melt.

Oven Fries

2 ½ pounds red skin potatoes

Cooking spray or olive oil

1 Tablespoon chili powder

1 Teaspoon Cumin

½ Teaspoon Cayenne

Salt

Spray a cookie sheet with cooking spray, and wash and dry potatoes. Cut potatoes in half, and then cut each half in 3 or 4 wedges depending on the size of the potato. (It helps when these are thick, so I make sure to buy larger potatoes). Place the potatoes on the cooking sheet and drizzle with olive oil or spray with the cooking spray; toss with the seasoning. Bake at 450 degrees for about 40 minutes. To get them nice and crisp, you don’t want to mess with them very much, just toss once or twice during the cooking time.

 

Special Sauce

½ Cup Catsup

1 Tablespoon Mayonnaise

Dash of chili powder

Dash of Cayenne

Dash of Cumin

Mix all ingredients together and dip fries in, soo good!

Spiced Shrimp and Steak over Coucous

It was a dreary cool Friday evening that felt more like early October than late June; it was a perfect night to make some dinner and relax at home after a long week of work. I had been dying to make this spiced chicken and couscous that a friend had made a while back for our weekly “girls night”. I don’t know what it was, but I fell in love with it, it was the perfect balance of flavors, and light yet filling. She made the dish with Chicken; I thought shrimp and steak would be a nice twist. My first thought was to use Quinoa instead of couscous to provide additional protein and nutrients, but the store was out, so couscous it was. I feel that all meals should have a green side dish; the asparagus looked bright and crisp, so I thought why not. Serve everything in a bowl, mix up and eat. This with a nice glass of wine, a couch and a movie make for a wonderful Friday night!

¾ lb Peeled and De-veined Shrimp

½ lb Flank Steak

2 Teaspoons Paprika

4 Teaspoons Ground Cumin

Salt & Pepper

¾ Cup Couscous

½ lb Snap Peas, sliced crosswise

½ Cup Torn Basil

1 cup Tomatoes (diced or cherry cut in half)

Zest of 1 Lemon

Juice of 1 Lemon

1 Cup Chicken stock

Olive Oil

Combine the Paprika, Cumin, 1 tsp Salt, and ½ tsp Pepper in a bowl. Coat both sides of the shrimp and steak with spice rub and drizzle with Olive Oil. Grill until cooked through, (steak 6-7 minutes, Shrimp, 5-6 minutes)

Meanwhile bring chicken stock to a boil, add couscous stir, turn off heat and cover. Let stand 5 minutes, fluff with fork.

Add tomatoes, snap peas, basil, lemon zest, lemon juice, and salt and pepper to taste.

Slice the steak against the grain, and serve both the steak and shrimp over the couscous.

Roasted Asparagus

2 Bunches Asparagus

2 Shallots sliced

4 Cloves Garlic

Salt & Pepper

1 Tablespoon Olive Oil

Trim ends off Asparagus (hold one stalk and break the end off, now you know where the cut the rest), and place on a cookie sheet with garlic and shallots, toss with olive oil and salt and pepper. Roast in a 450 degree oven for about 10 minutes, so asparagus is still crunchy. Serve along side couscous.

Earthy Crunchy Granola

I have always loved granola; I just feel it is one of those foods you can do so much with, eat as a cereal, pour over fruit and yogurt, eat on ice cream or just munch on for a snack. The sneaky thing about granola is, people think it is healthy, when in all reality it is full of fat and calories. I figured there had to be a way of making it healthier, so I tried cutting the oil in half replacing it with fruit juice. I think it worked, but try it and let me know your thoughts. This recipe makes a lot, but its okay, just take it to work, your coworkers will love you for it, trust me!

8 Cups Quick Cooking Oats

2 ½ Cups Slivered Almonds (you can use any nut except peanuts)

4 Cups Coconut

¾ Cup Honey

1 Cup Vegetable Oil

1 Cup Apple Juice

3 Tablespoons Brown Sugar

2 Tablespoons Cinnamon

3 Cups Dried Fruit (I used a combination of Apricots, Blueberries and Cherries, but be creative and use what you like)

Mix the oats, almonds and coconut and place in a single layer on baking sheets. Place in a 375 degree oven and toast until just slightly browned.

In the mean time, combine remaining ingredients, excluding fruit and bring to a boil.

Once Oats are browned, combine with liquid, add fruit and mix. Place back on cookie sheets and let cool.  If it is not as crunchy as you like, feel free to put it back in the oven for a few more minutes.

This makes a great Fruit and Yogurt Parfait!!!

Thai Mussels

Mussels look like a dish only seasoned chef’s can prepare, but really if you can boil water, you are already half way there.  What could be better than sitting at the kitchen table eating fresh steamed mussels and sopping up the flavorful broth with fresh toasted bread; and a nice glass of wine; that is exactly what my husband and I did this past Friday.  I wanted to do something other than the traditional white wine and butter sauce so I figured why not add an Asian flair. The sauce was bold and spicy, and the additional flavor the coconut milk and Thai curry paste gave allowed me to use less butter and make a bit healthier than normal. I will warn you though; it was full of garlic so it may not be the perfect recipe for a first date, or well any date prior to marriage.

10 cloves garlic

3 Tablespoons chopped ginger

2 shallots

1 leek

3 Tablespoons butter

3 Tablespoons Soy Sauce

¾ Cup White Wine

1 Cup Chicken Stock

1 1/4 Cup Lite Coconut Milk

1 Tsp Siracha (more if you like it extra spicy)

2lbs Mussels (rinse with cold water)

Toasted bread for dipping (I used roasted garlic sour dough)

Chop garlic, ginger, shallot and leek, sauté with butter, 3-5 minutes. Add white wine and cook for 1 minute. Add the remaining liquid and bring to a boil. Add mussels and cook 4-5 minutes, until mussels are open. (If any do not open discard as they are no good)

Consider pairing it with a nice greens salad with avocado, snow peas, and a peanut dressing!

Peanut Dressing

3 Tablespoons Peanut Butter

3 Tablespoons White Wine Vinegar

Juice of 1 Lime

1 Tablespoon brown Sugar

Whisk all ingredients together. Add additional vinegar or some vegetable oil if it needs to be thinned out.

Simply Grilled

The sun was shining and the temperatures were starting to warm up; it was finally starting to feel like spring in Cleveland. After a weekend away with good friends, celebrating a beautiful wedding, it was time to get back to life and get ready for the week. Nothing sounded better than a healthy meal on the grill and eating under the setting sun on the back deck. The farm stands are not yet open and our garden has just been planted so I was left going to the grocery store to see what I could find. Pork Chops were on sale and the zucchini looked good, so pork and grilled vegetable it was. Cous cous with tomatoes a feta, a staple in our house, was a no brainer. I wanted to simply grill the pork chops so I used some three pepper spice that I had in the cabinet. Feta and tomatoes give simple cous cous a little kick, without adding much fat and calories. Simply grilling vegetables with garlic and salt is a great way to add big flavor without all of the fat.

Simply Grilled Pork Chops

Bone in Pork Chops

Salt

Seasong (I used three pepper, but whatever is in the pantry with work)

Cook until meat is 145 degrees, let stand minimum 3 minutes

Cous Cous with Tomatoes and Feta

2 Chicken Bouillon Cubes

1 Box Cous Cous

2 Small/ 1 – 1½ large tomatoes

1 ½ cups crumbled feta

Boil bouillon cubes with 1 ¼ cups water, add cous cous and turn heat off, let stand 5 minutes.

Dice tomatoes and add to fluffed cous cous

Add feta cheese and stir

Simply Grilled Vegetables

Slice vegetatables of choice in thick chunks (I used Asparagus, Yellow Onion, red pepper, mushrooms and Zucchini)

Place foil on hot grill, spray with olive oil cooking spray and place vegetables on grill

Drizzle with olive oil and season with garlic powder and salt to taste

Cook until vegetables are tender and have grill marks

Enjoy!!