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  • Balsamic Vinegar Onions

    One of my favorite slow cooker dishes is Salisbury Steak. The onion soup mix I use just adds the perfect flavor to the ground beef patties and creates a delicious gravy. I have seen multiple “DIY Onion Soup Mix” recipes online, but I wanted to do something just a bit different. Over the summer, I have been loving red onions on just about everything. After looking through my Ball canning cookbook I decided to can up some pickled ones. Unfortunately, I was completely out of red wine vinegar and didn’t really feel like making a grocery run at 9:30 pm. I did, however, have a whole bottle of balsamic vinegar just sitting around doing nothing. Thinking about those savory recipes with onion soup mix, I knew this would work out just fine. I hoped, anyway! I followed the Ball Onions in Vinegar recipe (page 316) closely, switching out the vinegar, and added water and a few seasonings to my brine. My friends, this exceeded all my expectations! It is a delicious, savory condiment that is the perfect topping on hamburgers or with beef tips in the slow cooker! Home canning is a science, and recipes should be approved by a reputable source like The U.S. Department of Agriculture found here, or Ball found here. Because I didn't follow the approved recipe exactly, I intend to use these onions within a matter of weeks in various slow cooker recipes. Yield: About seven 8oz jars or four-pint jars Ingredients 10 pounds red onions, thinly sliced 4 cups balsamic vinegar 4 cups water 4 cloves garlic, whole 10 black peppercorns 1 tablespoon salt (I used Pink Himalayan) 1 teaspoon dried oregano 2 tablespoons sugar 1 teaspoon mustard seeds ¼ teaspoon ground Allspice 2 Bay Leaves Ball Pickle Crisp seasoning, if desired Directions Prepare canner, jars, and lids. In a large stainless-steel pot, combine all ingredients and bring to a rolling boil for approximately 8-10 minutes. Stir consistently. Reduce heat and add in the onion rings. Cover and boil gently for approximately 10 minutes. Discard garlic and Bay Leaves. Pack hot onion rings into hot jars to within a generous ½ on top of jar. Ladle hot pickling liquid into jar to cover onions, leaving ½ inch headspace. Add 1/16 teaspoon Pickle Crisp to each half-pint jar. Remove air bubbles and adjust the headspace, if necessary, by adding additional hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight. Place jars in your canner, ensuring they're completely covered with water. Bring to a boil and process for 10 minutes. Remove the canner lid. Wait 5 minutes, then remove jars, cool, and store. You can purchase the Ball cookbook I have here.

  • 5 Easy Holiday Side Dishes

    Whether you serve a deliciously roasted turkey, a juicy ham, or a savory roast, for most people the holiday table's shining star is the entree. However, at our house, the holiday meal is all about the variety of side dishes! Now that our girls are old enough to be really helpful in the kitchen, they have their assigned dish to craft, which makes the meal even more special to this Momma. We love a good mix of sweet, savory, and spicy, and these delicious side dishes will be beautiful additions to your holiday table and the perfect complement to almost any entrée. The best part? They each come together quickly and effortlessly! We can't forget dessert! Be sure to check out our favorites - Vanilla Sour Cream Pound Cake and Pumpkin Spice Cookies! Looking for quick and easy breakfast options for your holiday guests? You can find our favorites here. Sauteed Sugar Snap Peas Naturally sweet with just the right amount of savory from the garlic and black pepper, this simple side dish is sure to please! https://www.theazaleahomestead.com/post/sauteed-sugar-snap-peas Spicy Italian Roasted Carrots These carrots offer a slight sweetness from the brown sugar that compliments the subtle spice of the cayenne. https://www.theazaleahomestead.com/post/spicy-italian-roasted-carrots Easy Homemade Macaroni and Cheese This classic favorite offers a smooth and creamy cheese sauce that is the epitome of comfort food. https://www.theazaleahomestead.com/post/easy-homemade-macaroni-cheese Parmesan Herb Roasted Potatoes A gorgeous mix of potatoes covered with herbs and parmesan cheese baked to perfection. https://www.theazaleahomestead.com/post/parmesan-herb-roasted-potatoes Jalapeño Cheddar Cornbread This delicious family favorite is a perfect blend of buttery, sweet, and spicy. https://www.theazaleahomestead.com/post/jalapeño-cheddar-cornbread Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

  • Stress-free Holiday Menu

    If the holidays around your house are anything like ours, it's pretty lowkey. It's typically just the four of us, and preparing a huge feast just doesn’t make sense. However, we still want the meal to be special. This meal is budget-friendly, kid-approved, and comes together easily. To make things even easier, be sure to print out our holiday planning sheets here! Serves 6 Holiday Sausage Balls This flavorful appetizer offers a smokiness of bacon, a tang from the cranberries and wine, and just the right amount of heat from the peppers to balance the sweetness from the creamy cheeses. https://www.theazaleahomestead.com/post/holiday-sausage-balls Lemon Thyme & Garlic Roasted Chicken Juicy, tender chicken infused with a delicious blend of lemon thyme, garlic, and lemon roasted to perfection. https://www.theazaleahomestead.com/post/lemon-thyme-garlic-roasted-chicken White Cheddar Loaded Mashed Potatoes This delicious, comforting side dish offers creamy mashed potatoes with crispy bacon and sharp white cheddar cheese. https://www.theazaleahomestead.com/post/white-cheddar-loaded-mashed-potatoes Sauteed Sugar Snap Peas Crunchy, fresh from the garden sugar snap peas perfectly sauteed with butter and garlic! https://www.theazaleahomestead.com/post/sauteed-sugar-snap-peas Honey Butter Yeast Rolls Light, fluffy, and buttery with just the right amount of sweetness. https://www.theazaleahomestead.com/post/honey-butter-yeast-rolls Vanilla Sour Cream Pound Cake This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a slight tang from the sour cream. https://www.theazaleahomestead.com/post/vanilla-sour-cream-pound-cake Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

  • Toasted Reuben Sandwich with homemade Thousand Island dressing

    This delicious, classic deli sandwich is packed full of flavorful corned beef, creamy Swiss cheese, tangy sauerkraut, and homemade Thousand Island dressing piled high on crispy, toasted rye bread. Jump to recipe It's unlikely that you'll find a sandwich recipe with as much controversy as The Reuben Sandwich. There has been much debate as to who actually created this classic deli menu regular. If you ask any Nebraskan, they’ll likely tell you the story of local grocer Reuben Kulakofsky who created the famous sandwich during a late-night poker game at the Blackstone Hotel in 1925. As the lore goes, the owner of the hotel, Charles Schimmel enjoyed the sandwich so much that he named it The Reuben and added it to the hotel restaurant’s menu. (1) However, if you ask anyone along the upper east coast of the United States you'll likely hear a completely different tale. Once located in New York City, Reuben’s Delicatessen (1908-2001) served the first Reuben sandwich in 1914. The owner, Arnold Reuben created the “Reuben Special” for American Broadway actress Marjorie Rambeau. He hoped to impress the famous beauty who stopped by late one evening for a quick meal. (2) While we may never know the true origins of the Reuben sandwich, one thing is for certain - this hearty homemade version is absolutely delicious! You will need a few simple ingredients to make this Toasted Reuben Sandwich: Corned Beef Corned beef is brisket that has been cured with rock salt. If you’ve never had corned beef before, it packs a powerful punch of savory, sour, saltiness. We prefer to have freshly sliced corned beef from our local deli sliced about 1/16 in thickness. However, this is a fantastic recipe to use leftover corned beef. Sauerkraut Tangy and salty, you don’t want to miss out on adding this natural sourness! Homemade sauerkraut is so easy to make but a good quality store-bought version will do the trick just fine. Sauerkraut pairs perfectly with the savoriness of corned beef and the sweetness of the Thousand Island Dressing. Sauerkraut has a ton of moisture from the fermentation process so be sure to drain it very well before placing it on the sandwich. Swiss Cheese Sweet with hints of a mild nuttiness, Swiss cheese adds a creaminess to the sandwich. You’ll want thin slices of cheese so that it melts quickly. Rye Bread Rye bread has a distinctive earthy taste that's high in potassium, calcium, and fiber. It's a dense bread, which lends itself well to the piles of goodness we’re layering on it. You want nice, thick slices that are about 1-inch thick for this sandwich. Homemade really is best because you can get the perfect thickness and a higher quality. Thinly sliced rye bread, like those found in most store-bought varieties won’t toast well and will likely be mushier than desired. Thousand Island Dressing Many Reuben sandwich recipes call for Russian Dressing. The main difference between Russian Dressing and Thousand Island Dressing is the use of horseradish. We enjoy the tangy sweetness of Thousand Island. However, if you like a spicy kick, you can certainly opt for the Russian version. Ready to make this mouthwatering Toasted Reuben Sandwich? Serves 4 Sandwich Ingredients 1-pound corned beef, thinly sliced 1 cup sauerkraut, drained 1/2 cup Homemade Thousand Island Dressing 16 slices Swiss cheese, thinly sliced 2 tablespoons garlic and cayenne-infused oil 8 slices rye bread Thousand Island Dressing Ingredients ¾ cup mayonnaise ½ teaspoon Worcestershire Sauce ½ Tablespoon white distilled vinegar ½ Tablespoon lemon juice 2 Tablespoons ketchup 3 Tablespoons sweet relish 2 cloves garlic, finely minced ½ teaspoon onion powder ¼ teaspoon paprika ¼ teaspoon fine sea salt ¼ teaspoon ground black pepper Thousand Island Dressing Directions In a small bowl, whisk together all ingredients until well incorporated. Refrigerate in a covered container, such as a mason jar. Use within 5-7 days. Sandwich Directions In a small colander, drain sauerkraut. Place drained sauerkraut into a clean, lint-free dishtowel or cheesecloth. Squeeze any excess moisture from the sauerkraut. Allow to air dry for approximately 5 minutes. Begin heating cast-iron skillet over medium heat with oil. Place one slice of cheese on each slice of bread. Evenly distribute dressing, corned beef, and sauerkraut into layers on slices of bread. Top with an additional slice of cheese. Add the remaining slice of bread to complete the sandwiches. Carefully, place one or two sandwiches at a time into the hot cast iron skillet. Toast sandwiches for approximately 1-2 minutes per side or until cheese is melted and bread is lightly golden brown. If you enjoyed this recipe, let us know how it turned out by commenting below. We love to hear from you! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Sources: 1) https://history.nebraska.gov/was-the-reuben-sandwich-invented-in-omaha/#:~:text=According%20to%20Omaha%20lore%2C%20the,Plush%20Horse%2C%20the%20hotel%20restaurant 2) https://en.wikipedia.org/wiki/Reuben_sandwich

  • Homemade Tzatziki Sauce

    Tangy Greek yogurt, fresh cucumber, savory garlic, and fresh herbs make this Homemade Tzatziki Sauce absolutely delicious. The best part is it can be ready in less than 10 minutes! Jump to recipe As I mentioned in my post, The Best Homemade Greek Burgers, I studied Greek during my final years of undergrad school. My professor would sometimes bring in the most delicious Greek food and we'd enjoy a meal while I learned the language. Inspired by this, I decided to make my own homemade version. This sauce is so easy to make and requires just a few budget-friendly ingredients. Traditional Tzatziki is often made with yogurt from sheep or goat milk, however, the use of store-bought Greek yogurt makes this available to just about anyone. Greek yogurt offers the same thick and creamy consistency found in traditional Tzatziki sauce at a fraction of the cost. We love this sauce as a dip for garden fresh veggies, pita bread, and my Homemade Fried Potato Chips. It's perfect for potlucks and special occasions because it can be prepared ahead of time and the extra waiting helps to enhance the flavors. It’s a cool and refreshing treat during the hot summer evenings when cooking inside is the last thing I want to do! To make this Homemade Tzatziki Sauce you will need: Greek Yogurt You want to use plain, full-fat Greek yogurt. If you use a regular yogurt, it will be too runny and won’t hold up to the cucumber that you add to it. We really like the Fage brand. Cucumber I like to use an English cucumber because the peel is thin and easy to digest. It's also seedless and tends to have less water content than regular cucumbers. Once you shred the cucumber you'll need to drain it to remove any water. Simply add the shredded cucumber to a cheesecloth or a clean, lint-free dish towel and twist to apply pressure to the cucumber. You may need to twist a couple of times to really ensure that the water has been removed. Garlic If you're a huge garlic fan, you could use up to four cloves of garlic for this recipe without it being over the top. I opted to stay in the middle of the road and use two large cloves. Lemon The fresh zing of lemon zest can help brighten any dish as well as enhance the overall flavor. If your sauce is a little too thick, add a little fresh lemon juice until it is the consistency you prefer. Fresh Dill Nothing says summertime like fresh herbs straight from the garden. With its slightly tangy, citrus-like flavor and subtle notes of anise, a little goes a long way. Store-bought dill will also work just fine here. Dried herbs can sometimes have a slightly stronger flavor, so I recommend starting with half a teaspoon at a time and tasting continuously until you reach your desired preference. I love using fresh herbs that I have dehydrated in my favorite dehydrator. Spices We love the savoriness of fresh ground pepper. I find it balances the freshness of the cucumber and pairs perfectly with the garlic. Onion powder adds a subtle flavor of umami and works well with ground pepper. Salt will help to draw out any additional moisture from the cucumber as well as adding flavor. Ingredients 1½ cup plain, full-fat Greek yogurt ¾ cup English cucumber, shredded 2 large cloves garlic, grated 1 ½ teaspoon fresh dill, chopped ½ teaspoon ground black pepper ½ teaspoon onion powder ¼ teaspoon salt Lemon zest Directions Carefully grate cucumber into shreds. Drain the cucumber by wrapping shreds into a dish towel or cheesecloth. Twist tightly until all liquid has been drained. In a medium bowl, combine shredded cucumber with yogurt. Add remaining ingredients and mix well to combine. Serve immediately or store in a covered container in the refrigerator for up to 4 days. If you enjoyed this Homemade Tzatziki Sauce let us know in the comments below. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

  • Homemade Marinara Sauce

    This homemade marinara sauce is full of robust flavor with fresh tomatoes and Italian herbs! Yield: Approximately 2 cups Jump to recipe If you love pizza and pasta as much as we do, then a delicious marinara sauce is always needed. Making a homemade marinara sauce is easy and pretty straightforward, making it perfect for busy weeknight dinners! I like to double or triple the recipe and store it in the freezer for extra busy weeknights. This Homemade Marinara Sauce can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. How do we enjoy this Homemade Marinara Sauce? Meatball Sub Sandwiches and Spicy Stuffed Bell Peppers are two of our quick-dinner favorites. Both recipes freeze beautifully which make them perfect for freezer meal prep! We also use this sauce on homemade pizza dough for a fun and easy lunch. For this Homemade Marinara Sauce recipe, you will need: Tomatoes Fresh, paste tomatoes are best for this sauce. It can seem a little daunting because there are a couple of extra steps, but it's so worth the effort! If you just really need to cut down on the time, you can substitute 28 ounces of crushed tomatoes. Red Cooking Wine A good quality red wine will help give the sauce a slight sweetness that counteracts the acidity from the tomatoes. I typically have a Cabernet Sauvignon on hand for cooking. If you prefer to not use wine or just don’t have any, you can substitute with beef or chicken broth. You can also substitute red wine with a mixture of red wine vinegar and water. You’ll need about ½ cup each. Onions and Garlic I love cooking with fresh onions and garlic. They give such a fantastic umami flavor and a sweetness that pairs beautifully with the acidity of the tomatoes. Basil and Oregano I love growing Oregano in our backyard garden. It's so easy and is very low maintenance. Oregano offers a warm, pungent flavor and basil offers a sweet and fragrant aroma. Both of which enhance the overall flavor of the tomato sauce. Salt and Pepper Two simple, budget-friendly ingredients that offer so much to whatever you put them in. We have added a couple of sweet components to this sauce and now we need to add some saltiness and savoriness to help balance everything out. How to Make Homemade Marinara Sauce You'll need to start by preparing the tomatoes for cooking. Prepare a large bowl with cold water and a couple of cups of ice. Set aside. Fill a large saucepan about halfway full of water. Bring the water to a hard boil. Carefully, add the tomatoes to the boiling water and process for about 20 to 30 seconds. The skins of the tomatoes should begin to wrinkle and peel away from the flesh. Using a slotted spoon, carefully remove the tomatoes from the boiling water and quickly place into the prepared ice water. When the tomatoes are cool enough to handle, remove any remaining skins. Then, remove the core with a knife. To remove the seeds, you can use a food strainer or by using a spoon to scrape the seeds out. When the tomatoes are ready, add them to a stainless-steel stockpot and simmer over low heat for approximately 3 minutes. Next, add in the red cooking wine, herbs, and spices. Continue to simmer over low heat for approximately 15 minutes. Using an immersion blender, carefully pulse the sauce to desired consistency. A countertop blender will also work for this process. Serve immediately or store sauce in the refrigerator for up to 5 days or freeze for up to 3 months. Ingredients 8-10 large Roma tomatoes, peeled, cored, and seeded ¼ cup red cooking wine ½ cup onion, finely chopped 4 cloves garlic, finely minced 2 teaspoons basil 1 teaspoon Italian oregano ½ teaspoon sea salt ¼ teaspoon ground black pepper Directions Add prepared tomatoes to a stainless-steel stockpot and simmer over low heat for approximately 3 minutes. Carefully add in red cooking wine, herbs, and spices. Cover and continue to simmer over low heat for approximately 15 minutes. Using an immersion blender, carefully pulse the sauce to desired consistency. Serve over noodles, meatballs, or as a dip for mozzarella sticks! If you made this Homemade Marinara Recipe let us know how it turned out by leaving a comment below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!

  • Homemade Citrus Extracts

    Orange Extract 7-10 Navel Oranges 16 ounces Vodka (80 proof) Jar with a tight sealing lid Lemon Extract 6 large lemons 16 ounces Vodka (80 proof) Jar with a tight sealing lid Directions: Begin by peeling the rind off of the citrus. Carefully slice off any white flesh from the peels as these will be very bitter. Place rinds into the jar and cover with vodka. Tightly seal the jar and shake. For hands-off: Gently shake the mixture daily for 3-6 months. The longer the mixture sits, the more infused the vodka will be. Instant Pot Method: Place an approved trivet into the bottom of your Instant Pot. Add 1 cup of water. Gently place jars into Instant Pot. Using the manual setting, adjust to high pressure for 30 minutes. Allow Instant Pot to sit for a full natural release. Remove the lid and allow jars to sit in pot for 10 minutes. Carefully remove jars and place on a kitchen towel. Do not place jars on the kitchen counter as they could break! Allow jars to come to complete room temperature, approximately 24 hours.

  • Homemade Apple Cinnamon Extract

    This homemade extract is the perfect addition to your favorite apple baking recipes! Try it my Baked Apple Cider Doughnuts! Want to save this recipe for later? Pin it! Ingredients 6 large apples Six 3” cinnamon sticks 16 ounces Vodka (80 proof) Jar with tight lid Directions Carefully peel washed apples. Add apple peels and cinnamon sticks to jar. Pour vodka over apple peels and cinnamon sticks ensuring that all are covered and there are no small bits floating on the top. A glass weight may be needed if you have several small bits. Tightly secure lid and give a vigorous shake. Shake jar several times per week for six weeks. Using a fine mesh strainer, remove apple peels and cinnamon sticks from jar. Store extract in a cool, dark cabinet. Click here to sign up for our newsletter today!

  • Spicy Italian Roasted Carrots

    These carrots offer a slight sweetness from the brown sugar that compliments the subtle spice of the cayenne. This recipe offers a new twist to your traditional favorite side dish! Want to save this recipe for later? Pin it! Ingredients 2 pounds fresh carrots 2 tablespoons infused oil ¼ cup dark brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary ½ teaspoon smoked paprika ¼ teaspoon ground cayenne pepper 1 teaspoon fine sea salt ½ teaspoon black pepper, freshly cracked Directions Preheat oven to 400 degrees. Prepare carrots by peeling, washing, and cutting them in half lengthwise. Then cut into 3" to 4” pieces. In a large bowl, evenly coat prepared carrots with infused oil, brown sugar, and spices. Transfer coated carrots to a large baking sheet lined with parchment paper. Arrange carrots in a single layer and bake for approximately 15 minutes. Remove baking sheet from oven and toss carrots. Bake for an additional 15-20 minutes. Depending on the thickness of the carrots, you may need to toss them a third time and bake an additional 15 minutes or until carrots are tender and lightly browned. Click here to sign up for our newsletter today!

  • Garlic Parmesan Peppercorn Dressing

    This creamy homemade dressing offers a kick from freshly cracked black pepper, savory garlic, delicious Parmesan cheese, and a slight zing of lemon. It's the perfect accompaniment to fresh, raw veggies or your favorite leafy salad! Want to save this recipe for later? Pin it! Ingredients ½ cup Mayonnaise ½ cup sour cream 4 cloves garlic, finely minced 1 Tablespoon black pepper, freshly cracked ½ teaspoon salt ½ cup parmesan cheese, freshly grated 2 Tablespoons lemon juice ¼ cup buttermilk Directions In a quart sized jar, combine all ingredients. Cover and store in refrigerator for at least 1 hour. Shake jar prior to using. Click here to sign up for our newsletter today!

  • Cheesy Au Gratin Potatoes

    A simple but heavenly side dish with a creamy cheese sauce and tender potatoes. This dish is a wonderful accompaniment to my Classic Homemade Meatloaf or BBQ Meatballs. Want to save this recipe for later? Pin it! Ingredients (Serves 8) 2 ¼ pounds russet potatoes, approximately 4 large 1 small white onion, diced 3 tablespoons + 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups half & half 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper 2 cups sharp cheddar cheese, shredded Directions Peel and slice potatoes into slices approximately 1/8” thick* and place into a large bowl of cold ice water for one hour. Drain and rinse. * Note: Using a mandolin is the secret to this dish baking quickly. Preheat oven to 350 degrees. In a large heavy-bottomed saucepan over medium heat, melt 3 tablespoons butter. Add diced onions and sauté for approximately 8-10 minutes. Add the remaining 3 tablespoons butter to the onions and melt. When butter is about halfway melted, stir in flour, salt, and pepper. Stir constantly for approximately 5-6 minutes or until the roux is smooth and light brown in color. Carefully add in milk and bring to a boil. Reduce heat and simmer for approximately 2 minutes or until sauce has thickened. Remove pan from heat. Add in 1½ cups of cheese and stir until completely melted. Prepare a 9x13 baking dish with nonstick spray or additional butter. Layer potatoes in baking dish and cover with sauce. Bake for approximately 40-45 minutes or until potatoes are tender. Top with additional ½ cup cheese and additional salt and pepper if desired. Bake for approximately 3-5 more minutes or until cheese is melted. Allow to cool approximately 10 minutes prior to serving. Click here to sign up for our newsletter today!

  • Santa Fe Style Couscous

    Bold flavors. Sweet heat. This delicious side dish comes together in about 10 minutes. It pairs perfectly with my Baked BBQ Bacon Chicken and Roasted Ranch Broccoli. Serves 6 Ingredients 1 10-ounce package original-flavor Couscous 2 ears fresh corn off the cob or 1 15-ounce can, drained 1 medium red bell pepper, finely chopped 1 medium red onion, finely chopped 1 cup chicken stock ½ cup sour cream or plain Greek yogurt 1 lime (zest and juice) ½ cup fresh cilantro ½ cup freshly grated Pepperjack Cheese 1 teaspoon paprika 1 teaspoon crushed red pepper ½ teaspoon garlic powder ½ teaspoon cumin powder ½ teaspoon ground black pepper 1 teaspoon salt Directions In a medium saucepan over medium-high heat, bring chicken stock to a boil. Add couscous and cover with lid. Remove from heat and allow to sit for approximately 5-7 minutes. Meanwhile, in a medium bowl, combine all remaining ingredients except for lime zest, and gently stir to combine. Carefully remove lid from saucepan and fluff couscous with a fork, gently breaking up any clumps. Add lime zest and fluff couscous with a fork to combine. Fold sour cream mixture into couscous. Serve warm.

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