Recipe Time! – Pulled Pork

Some time ago I shared this recipe with you.  I had made it for when both of my brothers-in-law came to stay with my husband and I in Tennessee. It was really good and I had slaved over it all night while it was in the oven (the things you do, right? Heh heh) At the time, I didn’t know that there were two types of pulled pork recipes that have made their home in North Carolina. (Thanks Bobby Flay!!) The pulled pork I made was vinegar based and not tomato based as they were used to. Don’t get me wrong, it was good nonetheless but I would rather my house not smell of vinegar while cooking! I bought a Boston butt last week in hopes of making some pulled  pork soon. I found this recipe that I will hope you will enjoy.

What You Need:

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce
  • Good-quality hamburger rolls, for serving

Directions:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Easy peasy! I haven’t made this recipe as yet. It won’t be until this weekend, hopefully. I need to take it out of the freezer and let it thaw out in the fridge. I know the kids will love this! I would highly recommend some Cole slaw to go with it. Next week I will find some good Cole slaw recipes that would go great as a part of a main dish or just as a side.

God Bless!

 

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Recipe Time! – Green Chile Cheesburgers/Apple Cole Slaw/Fried Onion Rings with Chile Sauce

Good AFTERNOON!

I know that this post is a little on the late side but I woke up late this morning and I am desperately trying to keep up. Today I have for you 3 recipes that I feel will go together for a great meal for sharing with your family and friends. Without any further hesitation, los gehts! (let’s go!)

 

What you need:

Queso Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper

Continue reading

Recipe Time! – Downhome Barbeque Beef Short Ribs

It’s getting hot, hot, HOT! And when it starts getting hot, it’s time for BBQs!! Here is a recipe that your family and friends will love and you will definitely be the hit of the party!

http://www.foodnetwork.com/recipes/tyler-florence/downhome-barbecue-beef-short-ribs-recipe.html

Doesn’t this look delicious? Yummmm!

What you need:

  • 8 pounds beef short ribs, cut across the bone
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup brown mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • Salt and pepper, to taste

Kitchen Items:

  • Stock Pot
  • Spoon

Directions:

Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.

In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.

Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

Whelp! There you go. You can make some home made Cole slaw, mac and cheese, an potato salad to go with it. Serve with a nice cold drink.
God Bless!
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Recipe Time! – Ducana

One of the things that I miss being at home with my parents is eating home food (aka – food from Antigua). Aside from eating saltfish (salted and dried codfish), spinach, fried dumplings and plantain….this has got to be one of my favorite things to eat! Made with sweet potato and raisins, this is a tasty substitute for boiled or fried dumplings.

Ducana with saltfish and spinach

Ducana with saltfish and spinach

What you need:

  • 2 large sweet potato
  • 1/2 cups sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon raisin (optional)

– See more at: http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=118#sthash.YyuQyKnW.dpuf

  • 2 large sweet potato
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon
  • Raisins (optional)

Kitchen Items:

  • A large mixing bowl
  • Grater
  • Wooden spoon (optional; or use your hands)
  • Aluminum foil
  • Large pot filled 3/4 with water
  • Thongs (or fork)

Directions:

(Yields: 5)

Grate the sweet potatoes into a large bowl and add sugar. Let it sit for awhile so the water from the potatoes is drawn out. Mix in the flour, spices and raisins. At this point, you may need to add more water if the mixture is too dry or you may need to add more water if it is too watery. The dough needs to be malleable. Divide the dough into fourths or fifths (depending on how big you want them) and place each one into its own piece of foil. Wrap tightly and place into  the boiling water. Boil for 45 minutes. Unwrap and enjoy! Once made, you can reheat it in the microwave (sans foil) or slice it and fry it and have it with breakfast. I love eating them cold as well. Yum! They will hold well in the fridge for a few days. If you are counting calories like I am, you may want to cut one in quarters (each one is about 400 calories).

I hope your family enjoys it as much as I do!

Happy eating!

God Bless!

 

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  • 2 large sweet potato
  • 1/2 cups sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon raisin (optional)

– See more at: http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=118#sthash.YyuQyKnW.dpuf

Recipe Time! – Turkey Dinner Pizza/Wild Rice and Ham Country Tart

Last week we celebrated Thanksgiving. We gave thanks for all we have been blessed with –family and friends — and we chowed down on a bounty of food. For most of us, the main dish was either turkey or ham. As usual, there were plenty of left overs and most people are content with eating the same thing for days (like me :D) but there are some that have no idea what to make out of what is left over. Today I am going to share two recipes – one for turkey and one for ham. That way you will at least have one new recipe for the holidays or whenever the mood strikes for some holiday eating.

The first one that I will share with you is from Pillsbury called Turkey Dinner Pizza. This recipe serves 8 (or 4 if you like to eat :D).

Turkey Dinner Pizza - photo courtesy of Pillsbury.com

Turkey Dinner Pizza – photo courtesy of Pillsbury.com

What you need:

  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 3/4 cup jellied cranberry sauce (from 16-oz can)
  • 2 cups prepared stuffing
  • 1 cup shredded cooked turkey
  • 1/2 cup turkey gravy
  • 1 cup shredded Cheddar cheese (4 oz)

Directions:

1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 7 to 9 minutes or until light golden brown.
2 Spread cranberry sauce over partially baked crust. Evenly top with stuffing and turkey. Drizzle gravy over pizza; top with cheese.3 Bake 6 to 10 minutes longer or until edges of crust are golden brown and cheese is melted

Here is the recipe for ham, also from Pillsbury, called Wild Rice Ham Country Tart.This recipe serves 8.

Wild Rice and Ham Country Tart - photo courtesy of Pillsbury.com

Wild Rice and Ham Country Tart – photo courtesy of Pillsbury.com

What you need:

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

  • 1 cup cubed cooked ham
  • 1/2 cup cooked wild rice (from 15-oz can)
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onion tops
  • 1 jar (4.5 oz) Green Giant® sliced mushrooms, well drained

Custard:

  • 3 eggs
  • 1 cup sour cream
  • 1 tablespoon country-style Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Topping:

  • 2 cups shredded Swiss cheese (8 oz)
  • 11 pecan halves

Directions:

1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
2 In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
3 Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.

4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

I hope that these recipes will come in handy this week as we finish up the last of the turkey and ham. I actually made soup out of my leftovers. I really love soup and with the weather getting colder (or in my case, getting warmer briefly) it is one of my all time favorite Fall/Winter comfort food to eat. My other favorite is turkey salad that my dad makes every year after Thanksgiving. I need to get that recipe…it is always so good! Yum!

Well it is time for me to sign off and take care of business. Wish you all a great day.

God Bless!

 

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Recipe Time! – Crispy Chicken Schnitzel with Garlic-Onion Gravy and German Potato Salad

So last night when I was perusing Facebook, one of my old Army buddies asked a question about what he should cook for dinner last night. I sad German and also suggested some of the sauces that he could make. Well that got me thinking….I’m going to help a brotha out and share these recipes to make an awesome dinner!

Crispy Chicken Schnitzel with Garlic-Onion Gravy

What you need:
Cutlets:

  • Four 6-ounce chicken cutlets
  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil, for pan-frying
  • Kosher salt and freshly ground black pepper

Garlic-Onion Gravy:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, cold, cut into cubes

Directions:

Preheat the oven to 325 degrees F.

For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.

Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.

Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes – this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.

To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.

Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly – this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.

German Potato Salad

What you need:

2 pounds white new potatoes, cut in half
Kosher salt
Extra-virgin olive oil
8 bacon slices, cut into lardons
1 onion, cut into 1/4-inch dice
1/2 cup chicken stock
1/4 cup apple cider vinegar
1 bunch fresh chives, finely chopped
Directions:

Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.

Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

Sides: Egg noodles
Wine paring: Riesling or sparkling wine

This is making my mouth water right now. I made a lot of schnitzel at home when I was living in Germany…that and salmon. heh heh. It just reminds me of a time where I had a lot of fun in my life….traveling and seeing the sights….just enjoying Germany in general.

I hope you have a lot of fun making this, just don’t beat the chicken when you’re angry…..you might not have anything left for dinner…..on the upside, you can make chicken meatballs! I hope this becomes a great trip around the world in the comfort of your own home.

God Bless!

 

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Recipe Time! – The Ultimate Fish Tacos

Back in September 2011, my husband (now estranged) wanted to leave the military and move to Charlotte. So he took leave and we packed and he moved me and the children down here. When he left to go back to work to continue to prepare to leave, his grandmother made sure that I had stuff to do. One time she took me to the NoDa district. It is the artsy part of town and I absolutely love it. She took me to the Smelly Cat. YES, the very one! I love coffee and when I heard that it was here, I had to go. They had this goat cheese double chocolate cheese cake….(fill in what expression of food related ecstasy you feel is appropriate because I can’t!)

There was this restaurant that she took us to. I can’t remember the name but they had fish tacos. Never had one so I decided to try it. All I remember about it is that there was a mango salad of some sort on top and it was so delicious! Light, fresh and the flavors were balanced well. Yesterday on my Facebook page, I saw a simple recipe for home made tortillas and I thought to myself that I would have a taco night this week. With that still on my brain when I woke up this morning, I thought I would find a recipe. I found this one and it seems very similar to what I had in the restaurant. I wish I could remember the name! What is really sad, I live 5 min away from NoDa. When I get my camera, I have to take the children and go sightseeing.

But here is the recipe! I hope you enjoy…for those who love fish! I wish I had a picture to show you! There is a video of the episode where Tyler makes these. You do have to have some cooking skills but if you are ambitious and plan properly, you can have a sensible dinner in no time!

What you need:

  • 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
  • 2 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 4 tablespoons water
  • 2 cups panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 head savoy cabbage, finely shredded
  • 1 bunch cilantro, leaves picked
  • 1 bunch chives, chopped
  • 3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper

Mango-Radish Salsa:

  • 2 limes
  • 2 mangoes, diced
  • 4 to 5 red radishes, diced
  • 1 red onion, diced
  • 1 tablespoon chili powder
  • 1/2 bunch fresh cilantro, leaves chopped
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions:

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos “family-style”. Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

This sounds so yummy I am going to make some this weekend. Something just for me! Every once in a while you have to pamper yourself and I think that it would be the perfect thing to do. Light but filling. Enjoy!

God Bless!

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Recipe Time! – Chicken Stir Fry

Last week you may remember that my church was having an luau…Aloha Sunday. Well one of the many things that were tasked out was for my small groups class to make white rice. Too easy! Bought me a small bag and cooked about 6 – 8 cups (the entire bag) and brought it in on Sunday evening. There were plenty of people there and even more rice than I could even fathom! By the time that I had left, there was still a large chafing dish full of rice and more in the kitchen. My pot was going to be used next but because the dish was already full so I took my untouched pot of rice home. Now I have a large pot of rice that I normally don’t eat (we eat brown rice) and I am not going to waste it. So you know what that means! Asian! Yeah buddy! Luckily, I am blessed with children that love to eat rice and my son loves green veggies (his favorite color…it has come to a point now where he would rather have all his food green. Anybody else go through that with their children?) as well and this is a great way to incorporate veggies into something yummy.

This particular recipe serves 6 but it can be customized for any amount of servings needed. There is an option on the page where you can adjust the servings. What is great about stir fry in general is that you can add any type of meat and veggie combination to make a very healthy meal.

Chicken Stir Fry - courtesy of AllRecipies.com

Chicken Stir Fry – courtesy of AllRecipes.com

What you need:

    • 2 cups white rice
    • 4 cups water
    • 2/3 cup soy sauce
    • 1/4 cup brown sugar
    • 1 tablespoon cornstarch
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 1/4 teaspoon red pepper flakes
    • 3 skinless, boneless chicken breast halves, thinly sliced
    • 1 tablespoon sesame oil (to cook veggies)
    • 1 green bell pepper, cut into matchsticks
    • 1 (8 ounce) can sliced water chestnuts, drained
    • 1 head broccoli, broken into florets
    • 1 cup sliced carrots
    • 1 onion, cut into large chunks
    • 1 tablespoon sesame oil (to cook chicken)

Directions:

  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  2. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  4. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Here is a video for those who like to watch and pause while cooking. Like I said before, this recipe is highly customizable and you can adjust to your own dietary needs. I hope this becomes a quick go-to recipe for those times you don’t know what to make.

God Bless!

 

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Recipe Time! – Baked Salmon with Whole Wheat Couscous and Spinach Goat Cheese Salad

I have been hankering for salmon for a loooooooooong time. I don’t know what has been stopping me. This morning, with great determination, I found three different recipes that think will pair well together. This is what I will be having for dinner along with some red wine if I choose to. My children will be eating something else…knowing them, they may not like it and I don’t want my dinner to get cold before I get a chance to enjoy it! Without further ado, here is the recipe.

Baked Salmon II – 2 servings

Prep Time: 15 minCook Time: 45 min
Inactive Cook Time: 1 hour
Total Time: 2 hours

What you will need:

  • 2 (6 oz.) salmon filets
  • 6 tbs. light olive oil (s/n: or olive oil of your choice)
  • 2 cloves garlic, minced
  • 1 tbs. lemon juice
  • 1 tbs. fresh parsley, chopped (s/n: or 1 tsp. dried parsley)
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • 1 tsp. dried basil

Directions:

  1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Herbed Whole Wheat Couscous – 2 servings

Prep Time: 5 minCook Time: 5 min
Total Time: 10 min

What you will need:

  • 3/4 cup reduced-sodium chicken broth
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup whole-wheat couscous

Directions:

Bring broth, scallions and parsley to a boil in a small saucepan. Add couscous, return to a simmer, cover and remove from the heat. Let stand, covered, 5 minutes. Fluff with a fork before serving.

Spinach Goat Cheese Salad – 6-8 servings (s/n: The recipe can be cut in half)

Prep Time: 25 min
Ready In: 25 min

What you will need:

  • 1/2 cup Marzetti® Light Balsamic Vinaigrette Dressing (s/n:or dressing of your choice)
  • 1 pkg. (6 oz.) Clean baby spinach leaves
  • 1/2 Small sweet onion, sliced thin
  • 1/2 pint Fresh raspberries or black berries, rinsed
  • 1/2 cup Toasted sugared pecans
  • 4 oz. Goat cheese, crumbled
  • pinch Freshly ground black pepper

Directions:
In a large bowl, combine all ingredients, add Marzetti Light Balsamic Vinaigrette Salad Dressing (s/n: or dressing of choice) and gently toss. Serve immediately.

I am not well versed in wine but I think a sweet red or rosé is the way to go with this one.

I hope you’ve enjoy these recipes and that they will soon become a family favorite!

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Recipe Time! – Wings 3 Ways

I love to watch the Food Network, though I don’t have much time to watch as I once used to, but I saw this recipe called “Wings 3 Ways” on Sunny Anderson’s show, Cooking for Real. I made it for my husband’s welcome home party from Iraq and it was a hit! 3 different types of wings in one sitting. The best thing is that you can make the sauces ahead of time or even the night before and warm them in a microwave right before serving. Great finger food for when you have a bunch of guests for a game or you can make just enough to serve to your family, making the separate sauces as dipping sauces. This is a must have in the recipe books!

What you need:

2 quarts vegetable shortening, for frying
24 whole chicken wings (about 6 pounds) (s/n: or you can buy the pre-cut ones)
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarchFor the Honey BBQ Sauce:

2 cups ketchup
1/2 cup dark brown sugar
3 tablespoons creamed honey
2 tablespoons yellow mustard
2 cloves garlic, minced
4 teaspoons turmeric
1/2 teaspoon chili powder
Salt

For the Spicy Butter Sauce:

1 cup hot sauce (recommended: Frank’s Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
Salt

For the Zest Mix:

1 lemon, zested
1 lime, zested

Directions:In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.

Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.

In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.

Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.

When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.

Serve immediately.

I hope you have enjoyed this recipe.
God Bless!