{Curried CousCous Salad with Apricots, Dates and Turkey}

I have been really into curry lately.  I love the warm rich flavor that curry provides a dish and love the depth of flavor curry powder adds to a dish (I love it so much that I have several recipes in the works featuring curry).  Now while I am digging the curry flavor, my husband is not!  So mainly all of my curry dishes have been consumed for lunch, and I am not mad about it!

This salad was inspired by both Ina Garten and Giada De Laurentiis curried couscous salad!  I have amped up the flavor of whole wheat couscous with chicken broth and curry powder, and then tossed in a whole host of delicious ingredients!  Think dried dates, nutty almonds, sweet apricots, and delicious roast chicken!  This salad comes together in under 30 minutes thanks to couscous being rather quick cooking!

This salad makes a wonderful light dinner, could easily be packed for a picnic and packs beautifully for your week day lunch.  It is tasty by itself, is great in lettuce wraps and lovely over a simple spinach salad (yes, this salad is the bomb and super versatile).  Whip up a big batch and eat it up all week!  Not a fan of curry?  You could omit it from the couscous and use garlic, and lemon pepper in place of the curry (use 1/2 Tablespoon of each) in the Greek Yogurt dressing!  Want to make this salad vegetarian friendly?  Sub in vegetable broth for the chicken broth and chickpeas for the turkey!  Easy Peasy!

Curried CousCous Salad with Apricots, Dates and Turkey
Brunch N'Cupcakes - Adapted From Ina Garten and Giada
Serves 8-10

Note - this salad makes a lot but is great for lunches, a simple side for dinner or as a main dinner entree.  Make it up Sunday and eat it all week, the flavors of this salad get better as it sits in the fridge!!

Ingredients:

1 Box Whole Wheat CousCous (I used Near East)

1/2 Cup Cucumber Chopped

2 1/2 Cups Shredded Turkey

4 Green Onions Chopped

1/3 Cup Greek Yogurt 

1/4 Cup Dried Apricots Chopped 

1/4 CUp Dried Plums Chopped

1/3 Cup Sliced Almonds

2 Tablespoons Curry Powder

2 Cups Chicken Broth

1 Teaspoon Garlic Powder

Juice from One Lemon 

Lemon Zest from One Lemon 

Salt and Pepper to Taste

Directions:

1 - Heat chicken broth and 1 1/2 tablespoon curry powder in a medium sauce pan, bring to boil.  Add couscous to boiling chicken broth, stir well.  Remove from heat and cover couscous.  Let couscous stand covered for 5 minutes. 

2- While couscous cooks combine apricots, chopped plums, sliced almonds, green onions and cucumber in a large bowl.  Toss to combine and set aside.  In a small bowl whisk together greek yogurt, remaining 1/2 tablespoon curry powder, garlic powder, lemon juice and lemon zest.  Set aside. 

3- Check on couscous, fluff couscous with a fork, add to bowl with apricots, plums, almonds and cucumbers.  Toss to combine.  Pour yogurt dressing over couscous mixture, toss one last time. Season with salt and pepper and serve!  

Serve as a main salad, as a filling in lettuce wraps or a side dish.

Enjoy! 

{Week 2 - Menu and Shopping List - June 7-13th}

Well I would say that the first week of the Brunch N'Cupcakes Menu Plan and Shopping list was a success!  So lets do it all again!  This week I am focusing on summer flavors with grilled chicken, grilled fruity kebabs, a delicious Southwestern Chopped Salad, and a yummy Curried CousCous Salad that is best prepped on Sunday and enjoyed all week!

All three meals make great leftovers.  I also have a special treat to share with you all... I will give you a hint, Friday is National Peanut Butter Cookie Day!  Get excited, and without further delay the meals and the shopping list!  Happy Cooking!

Monday 
Curried CousCous Salad with Apricot, Dates, and Turkey 
**Post goes live Sunday 
**Recipe Posted!  Click Here!!!

Wednesday 
Soy Apple Chicken with Fruity Kebabs 
**Post goes live Tuesday

**Special Post on Wednesday!!

Friday
Southwestern Chopped Salad 
**Post goes live early Thursday

**Have leftover Soy Apple Chicken?  Use it on top of your Southwestern Chopped Salad... Yummy!!!

Weekly Shopping list for June 7th-13th

{Lightened Up Turkey Stroganoff with Wild Rice}

Comfort food, we all crave it and more then likely we all have our own definition of what comfort food is or our own special dish that is the epitome of comfort food for us!  Through the years I feel like there have been several different dishes that have been that go to "dish" for me when it comes to comfort food.

Right now I would say I think of my mom's lasagna, my dads chunky veggie soup or chocolate chip pancakes when I want something comforting.  I think for Derek he would pick either pizza or maybe beef stroganoff that he grew up with for his "comfort" food choices!
Beef stroganoff brings me to the topic of this post... a healthified version of beef stroganoff only made with turkey (you could use chicken too if you like!

This Turkey Stroganoff is light but still has the creamy texture you are used to when you think of a classic stroganoff.  I also amped up the veggies with a double dose of mushrooms, peas and carrots!  Perfect for a quick weeknight meal or make it for your next dinner party!  I serve this stroganoff over nutty wild rice (and because Derek grew up eating Stroganoff over rice), but if you prefer your stroganoff served over egg noodles then do that!  Either way this Stroganoff will be delicious!


Light Turkey Stroganoff with Wild Rice 
Brunch N'Cupcakes adapted from Cooking Light 
Serves 6

Ingredients:

1 Medium Onion Chopped 

3 Garlic Cloves

1 Cup Frozen Peas 

3 Medium Carrots Peeled and Chopped

2 Containers Sliced Button Mushrooms

1 1/2 -2 Lbs Turkey Breast Meat (Used Jenni-O or could use 3 Chicken Breast) - Cut into 1 Inches pieces

1/2 Cup Greek Yogurt 

5 Teaspoons Flour 

1/2 Cup Chicken Broth 

1 1/2 Teaspoon Garlic Powder

1 Teaspoon Paprika

Salt and Pepper to Taste 

1/4 Cup Fresh Parsley for Serving 

1 Cup Prepared Wild Rice - Make sure to cook according to the package directions(You could also use egg noodles, or brown rice if you lik)

Directions:

1 - In a large skillet coated with cooking spray saute onions until tender and translucent.  Add in garlic and cook until fragrant.  Add Carrots and mushrooms to the skillet season with salt and pepper and cook 8 minutes until veggies are tender (but not over cooked).  Remove veggies from skillet and set aside.  

2- Toss turkey pieces in garlic powder, paprika and a dash of both salt and pepper.  Add to the hot skillet you used to cook the veggies.  Cook chicken until done in the center and slightly browned on the outside.  

3- Add veggies back into the pan and stir to combine.  Now lets build the sauce.  Whisk 1/4 cup chicken broth with the 5 teaspoons of flour, make sure all the flour is mixed into the chicken broth.  Pour broth/flour mixture along with remaining 1/4 cup broth over veggies and chicken in the skillet.  Give everything a quick stir to ensure even coverage.  Cover the skillet with a lid and let cook for about 5-8 minutes or until the sauce has thickened.  Give the stroganoff a few quick stirs during this time.  Once sauce has thickened stir in the frozen peas and cook for 5 minutes or until heated through.  4- Finally whisk together the Greek yogurt and worcestershire sauce.    Pour over veggies and chicken in skillet, stir to combine, top with parsley and serve!  I served my stroganoff over wild rice but feel free to serve over egg noodles or brown rice!

Enjoy!

Miss the other recipes in this weeks menu?  Check all out all the posts for this weeks meals below:

Weekly Meal Plan - May 31st-June 5th
Recipe 1: Spicy Chicken Sausage Skillet with Peppers and Onions
Recipe 2: Sweet Lime Fish Taco Lettuce Wraps
Recipe 3: Lightened Up TUrkey Stroganoff with Wild Rice

{Sweet Lime Fish Taco Lettuce Wraps}

A few weeks ago Derek and I met up with a great couple (Katie and Ryan) for dinner at LOLO's (Locally Owned, Locally Operated) in downtown Stillwater, the evening was fabulous! LOLO is newer restaurant in Stillwater that I had been dying to try for sometime now.  The menu features fresh items that are made from with all local produce and everything is made in house (with the exception of the ketchup and hot sauce, thats what our waitress told us; even the bitters for the drinks are hand crafted)!  Anyways, the food was excellent, fresh and full of flavor.  

Myself and Katie order the fish tacos and they were the bomb!  Slightly spicy, tangy and just down right amazing!  I mean these fish tacos were good, so good that I could not get them off my mind, I knew at some point I would have to try and recreate them!  

I mean I wanted to recreate everything, the fish, the slaw, the salsa even the crisp lettuce wrap that they served them in (not sure how I would have reinvented the lettuce leaf)!  And you know what, these Sweet Lime Fish Taco's come pretty darn close to the ones served at LOLO.  Slightly sweet, spicy and full of tang.  The lettuce wrap adds a nice crunch and extra texture!  I cooked the fish up on a grill pan, but you could easily skewer the fish chunks and grill them outside on the grill!  You have to try these, like now!  And if you are close to the Stillwater area head downtown and check out LOLO, you won't be sorry you did! 

Sweet Lime Fish Taco Lettuce Wraps 

Brunch N'Cupcakes 

Serves 4 

Ingredients:

Fresh Tomato Salsa:

1/4 Cup Onion Finely Chopped 

3 Garlic Cloves Minced
Juice and Zest from One Lime
1 Pint Grape Tomates, quartered
1 Serrano Chili Pepper - Seeded and Finely Chopped

1 Tablespoon Vinegar (Apple Cider or plain old vinegar)

1 Serrano Chili Pepper - Seeded and Finely Chopped 

1/4-1/3 Cup Cilantro Finely Chopped (Depending on how much you like cilantro) 

Salt and Pepper to taste

Fish and Marinade:

1 1/2 Pound Meaty White Fish; Cut into 1 inch chunks (I used Cod)

2 Teaspoons Garlic Powder
1 Teaspoon Smokey Paprika
1 Teaspoon Salt

Juice and Zest of One Lime 

1 1/2 Tablespoons Water 

1 1/2 Tablespoons Brown Sugar 

1/4 Cup Vinegar - White Vinegar

2 Tablespoons Olive Oil 

Tangy Red Cabbage Slaw:

4 Cups Shredded Purple Cabbage

3 Tablespoons Greek Yogrut 

2 Tablespoons Apple Cider Vinegar 

1 Teaspoon Paprika and Garlic Powder

Salt and Pepper to Taste 

For Serving:

8 Large Romaine Lettuce leaves (or 8 Small Corn Tortillas if you would prefer over lettuce wraps, I like La Tortilla Factory Brand)

Sour Cream or Greek Yogurt, Avocado Slices, Extra Lime Wedges, and Cheese - All Optional 

Directions:

1- Place fish chunks in a large ziplock bag or large tupperware container with fitted lid.  Toss with paprika, salt and garlic powder until evenly covered.  Set aside.  Combine marinade ingredients (Lime Juice/Zest through Olive Oil), whisking together until well combined.  Pour marinade over fish and toss fish with marinade until evenly distributed.  Set fish in fridge and let marinade for 30 minutes to an hour. 

2- To make the fresh tomato salsa.  In a small bowl combine onions, garlic, lime juice and lime zest.  Let onions and lime juice sit for two minutes before add remaining salsa ingredients to the bowl.  Toss until well combined, let salsa sit in fridge until 5 minutes before serving. 

3- To make the red cabbage slaw: whisk together Greek Yogurt, Apple Cider Vinegar, Paprika and garlic.  Pour over cabbage and mix until well combined.  Season with salt and pepper to taste.  Set aside until ready to serve. 

Now to cook the fish! 

Method One - Indoors on a grill pan:

1- Heat a grill pan that has been coated with cooking spray on medium-high heat.  Place fish chunks on grill pan (reserving marinade) and cook for 2 minutes before flipping over.  Flip fish chunks over, baste with reserved marinade and cook for an additional 2 minutes or until fish is cooked through. 

Method 2 - Outdoors on Grill

1- Skewer fish with wooden skewers that have been soaked in water (this will prevent the sticks from burning).  Remember to reserve the marinade for basting! 

2- Lightly oil the grill grates and heat grill (medium to high heat). 

3- Place fish directly on grill grates and grill for about 2 minutes per side or until fish is cooked through! 

To serve - 

Top a lettuce leaf with fish, slaw and pico and any other additional toppings you like!  

Enjoy!

{Spicy Chicken Sausage Skillet with Peppers and Onions}

I have been cooking like a mad women lately!  And I will admit there are nights that I dirty almost every dish in our condo!!  I sometimes spend hours doing dishes and I feel like I constantly need to mop our kitchen floor!  Sometimes when I get done cooking it looks like the Tasmanian devil has been through our kitchen.  Yes, I am not the neatest of cooks!

But... then there are those nights where I dirty only one pot, I tidy up the kitchen as I go, and I only dirty enough dishes for Derek and I!  Yes, those nights are glories, but far and few between!

Those clean and tidy kitchen nights are brought to you by recipes like this one, Spicy Chicken Sausage Skillet with Peppers and Onions (yes, a long title but so so good)!  Yes, because of this Spicy Chicken Sausage Skillet I am able to whip up a delicious dinner in under 30 minutes, and then collapse on the couch to watch more cooking shows, because well... no dishes!

Make this tonight, your dish washer will thank me! 

Spicy Chicken Sausage Skillet with Peppers and Onions 

Brunch N'Cupcakes 

Serves 6 

Ingredients:

5 Fully Cooked Spicy Italian Chicken Sausages, Sliced on the diagonal-  I used Bilinski's Hot Italian Chicken Sausage 

1 Red Pepper - Sliced 

1 Green Pepper - Sliced 

1 Medium Yellow Onion - Sliced 

2 Garlic Cloves Finely Chopped 

1 -15 Oz Can Diced Tomatoes - Italian Style - Undrained

1 Cup Low Sodium Chicken Broth 

2 Tablespoons Apple Cider Vinegar 

2 Teaspoons Dried Oregano 

1 Teaspoon Herb de Provence

2 Tablespoons Fresh Italian Parsley - chopped

2 Cups Cooked Brown Rice  -  I prepared ahead of time! 

Directions:

1 - In a large skillet heat 1 teaspoon olive oil.  Saute onions until translucent, add garlic and cook until fragrant.  Add peppers and cook for about 2 minutes (peppers will continue to cook with sausage and broth). 

2- Add sliced chicken sausage, diced tomatoes, chicken stock, apple cider vinegar and dried herbs to skillet.  Stir until combined and let simmer for 10 minutes, this lets all the flavors mingle and marry together! 

3- After 10 minutes stir in brown rice, stir until rice is evenly covered and cook another 5 minutes until heated through.  Top skillet with fresh Italian Parsley and serve!  

Note - this dish is great as leftovers the next day!  The flavors really come out after sitting all night!
Enjoy!  Check out the weekly menu and shopping list for May 31st-June 5th, here!  More recipes posted later this week! 

{Weekly Menu & Shopping Guide - May 31st through June 5th}

Meal planning and grocery shopping can be two very daunting tasks, and the last thing you want to think about on the weekends!  Am I right?

 I am sure you have all been there... scouring Pinterst for an eye catching recipe, asking friends for recipe suggestions or worst just cooking the same meals week after week!  Trust me, I know the frustration of meal planning!  

Well I want to help you take some of the frustration out of weekly meal planning and grocery shopping by sharing my grocery list and meal plans for the week!  Each Saturday I will post my grocery list along with a list of meals I am planning to prepare that upcoming week!  Some will be my own recipes that I will share with you during the week, others will be favorite recipes from around the web that I will link to!  If the recipe is a new one of mine, I will let you know the day it will be published!  Keep in mind I am cooking just for just 2 (Derek and myself)!  After each meal we generally have about 2 servings  left that I will eat during the week for leftovers (as most of my recipes serve between 4-6!  So let's kick off the inaugural weekly menu and shopping guide!

Weekly Menu:

Monday - 
Spicy Chicken Sausage Skillet with Peppers and Onions
**Recipe goes Live on Sunday 
Recipe is Live!!!!  Check it out here! 

This dish makes great leftovers!

Wednesday - 
Sweet Lime Fish Taco Lettuce Wraps 
**Recipe goes Live on Tuesday

Friday - 
Healthy Turkey Stroganoff served over Wild Rice 
**Recipe goes live on Thursday

Note - I generally try to cook three times a week and then eat leftovers and or salads for the rest of the week!  Most times I will cook Monday, Wednesday and then either Friday, Saturday, or Sunday (sometimes it is nice to start the week with leftovers from Saturday and Sunday)!

Now let's talk grocery shopping!  I have basic staples I buy on a weekly basis (think Greek Yogurt, Salad Veggies, things like that) and then my weekly meal essentials which are based on the recipes I will be cooking that week - below is my grocery list for the week including the ingredients for the above recipes!

Enjoy and happy cooking! 

{4.11.2015 - The Best Day Ever - Rehearsal Dinner }

I have a hard time believing that our wedding was almost 2 months ago!  It seems like just yesterday we were surrounded by our family and friends celebrating our love and commitment to each other!   The entire weekend was a dream come true, and one that I will remember forever!  So in order to preserve some of those wonderful memories I have decided to put together a few short posts documenting the entire celebration!  Hope you enjoy! 

So, let's start from the top with the rehearsal dinner which was really the kick off party for wedding weekend!  The day of the rehearsal and rehearsal dinner began with snow, and not just any snow... huge fluffy flakes!  Yes, snow in April!  Only in Minnesota can you have snow, rain and sunshine all in one week and really all in one day!  But the snow quickly stopped and the day turned into a beautiful sunny 60 degree day!

I got to enjoy a relaxing morning with my bridal party (my mom and mother in law too) getting pampered for the big day!  Mani's and Pedi's for all!  It was a great morning, I loved being able to chat with my girls and just relax before the big day!  I was giddy, excited and ready to go!

The excitement and energy carried me throughout the entire day!

I remember getting ready for the rehearsal and the dinner and feeling as if I were dreaming!  I had a hard time believing that after a year of planning our wedding day was actually here!  It wasn't until I walked into the church for the rehearsal that reality really set in!  I remember walking into the church to the sound of our pianist and vocalist practicing for the big day.  The site of our entire bridal party and family gathered combined with the the beautiful stain glass of the church and the music brought tears to my eyes!  Our wedding was really happening and I could feel the love and excitement in the church.  It was a wonderful feeling!

Nothing Earth shattering happened at the rehearsal!  We practiced, it went smoothly and then it was off to celebrate with a fabulous dinner!

We held our rehearsal dinner at a local restaurant in Uptown, Stella's Fish Cafe!  It was the perfect location for our our rehearsal dinner!  Rustic features (barn wood siding), fun lighting and fabulous food made for a great evening!

I remember sitting back and at one point during the rehearsal dinner just to take in the whole experience.  Family and friends were all excited, all smiling and all happy to be there to celebrate and support Derek and I on the eve of our next big chapter!  It was fabulous evening and a great way to kick off the weekend! Stay tuned for more wedding posts... coming soon!