Chimichurri Couscous Stir Fry

Cook couscous according to directions (make sure to brown before adding water).

Roughly chop and stir fry vegetables.

Boil shrimp till just pink, let chill in ice bath, then strain for 2 minutes. 

Make chimichurri sauce (I used 1/8 cup of a premade spice mix from HEB, 1/4 cup red wine vinegar, and 1/2 cup olive oil).

Mix everything together and serve either hot or chilled.

Italian Wedding Cookies

Ingredients:

 1 1/2 cups unsalted butter
 3/4 cup confectioners' sugar
 3/4 teaspoon salt
 1 1/2 cups finely ground almonds
 4 1/2 teaspoons vanilla extract (I used 3 tsp of vanilla and 1 tsp of almond)
 3 cups sifted all-purpose flour
 1/3 cup confectioners' sugar for rolling

Directions:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. 
• Cool slightly, then roll in the extra confectioners' sugar.

Apple Dessert Flowers

Preheat oven to 350

Slice apples (using a mandolin works best)

Microwave apples in water for 1 minute at a time until they are soft enough to roll (I microwaved for about 4 minutes)

Roll out pie crust and then lay apples on top of the pie crust.

Dust cinnamon sugar on top of the apples.

Roll the apples and pie crust up to look like flowers.

Drizzle sweetened condensed milk and cinnamon sugar on top of the flowers (can also use red jam to accentuate the red color of the apples).

Bake for 20 minutes.

Mozzarella Chicken

Pound out chicken thighs to make them thin
Season one side with salt, pepper, and oregano
Add smoked ham to cover the chicken thighs
Add one slice of mozzarella and roll the chicken

Beat one egg and add some milk to make the egg wash.

Put some breadcrumbs on one plate and flour on another.

Take chicken rolls and dip in flour and then egg wash, then coat in breadcrumbs.

Coat pan with olive oil and brown both sides of the chicken roll.

Bake at 320 for 20 minutes.

Serve with salad and marinara sauce.

One Pan Chicken and Roasted Veggies

5 Potatoes
2 pounds of carrots
4 chicken thighs
Spices (optional): salt, pepper, oregano, rosemary, thyme

Preheat oven to 450.

Cut up potatoes and carrots (I got lazy and used carrot sticks)

Combine carrots and potatoes in bowl and mix with salt, pepper, and oregano or rosemary with a splash of olive oil, then put in baking pan.

Bake veggies in oven for 15 minutes.

Sprinkle salt, pepper, and thyme on top of chicken thighs and place on top of veggies.

Put everything back in the oven and bake for an additional 30 minutes.

This recipe is so easy and so delicious!!!!

Goat Cheese & Roasted Garlic Spread

Ingredients:
2 whole heads garlic
¼ cup olive oil
½ tsp dried thyme
salt & freshly ground black pepper
8 oz. goat cheese, room temperature
4 oz. cream cheese, room temperature
juice of 1 lemon
chopped chives for garnish
crostini or crackers for serving

Instructions:
Preheat oven to 350 degrees F.
Rub off any loose paper layers on the garlic.
Place in a baking dish just large enough to hold the garlic.
Drizzle the oil over top and sprinkle with thyme, salt and pepper over top.
Cover with foil and bake for 1 hour or until the garlic is very tender.

Once cool, cut off the tops of the garlic heads and squeeze out the pulp.
Set aside.

Beat the cheeses in a standing mixer.
Add the lemon juice and roasted garlic.
Season to taste with salt and pepper.
Place in a small ramekin and garnish with the chopped chives.

Serve with crostini or crackers.

Pasta Salad with Roasted Brussels Sprouts

1 pound pasta
2 tablespoons of mustard
1/4 cup olive oil
salt and pepper to taste
1 cup basil, coarsely chopped
1.5 cup tomatoes, coarsely chopped
1.5 cup brussels sprouts, coarsely chopped
1 container of shredded cheese (any will do, but I used the Trader Joe's shredded cheese blend)

1. Cook 1 pound of pasta. After cooking, dump in an ice bath to stop the cooking and then strain.
2. While pasta is cooking, make dressing: combine mustard, olive oil, salt, pepper and mix
3. Combine all other ingredients and stir. Serve chilled