Another great summer salad for lunches or as a side for a weeknight meal.
Super simple and yummy!
Ingredients:
1 box Near East basil israeli cous cous, cooked according to package directions
1 can chick peas, drained and rinsed
1 fresh garden tomato, diced
1/2 cup feta cheese
5-6 basil leave, confettied
balsamic vinegar
extra virgen olive oil
Directions:
Cook cous cous according to package directions. Set aside to cool.
In medium mixing bowl, combine cous cous, peas, tomato, feta and basil. Sprinkle a small amount of vinegar and olive oil to coat. Toss all ingredients together to serve.
Cooks Tip:
I like this salad as a work week lunch. In that case, I only mis the peas and cous cous and store in the fridge.
The morning of, I add some of the diced tomato, feta, basil, vinegar and oil. I don't like the idea of the tomato and other ingredients sitting together all week. Totally a personal choice, but thought I should share!
Tuesday, June 24, 2014
Fresh Peach Fruit Crisp
It's peach season! Mind you, if you are in Georgia, make sure you get your hands on SC peaches because they are hands down the best.
I LOVE peaches and anything involving fresh peaches, from sliced peaches to cobbler to homemade ice cream.
Living alone, I have NO business making a cobbler for 8 so I am always thinking of ways to make smaller servings. :)
Meet my fresh peach fruit crisp.
Ingredients:
2 fresh peaches, peeled and cut into small bites
1/2 tsp corn starch
1/8 cup brown sugar
1/8 cup all purpose flour
1/4 cup quick cooking oatmeal
1/2 tsp cinnamon- divided
2 Tbs cold butter, cut into small cubes
2 small ramekins
Preheat toaster oven(or oven) to 375.
In small bowl, combine peaches with 1/4 tsp cinnamon and cornstarch. Distribute peaches equally between the 2 ramekins.
In another small bowl, combine dry ingredients. With hands combine dry ingredients with butter.
Top peaches with equal amounts of oatmeal topping.
Bake at 375 for 30 minutes or until golden and bubbly.
Servings: 2
I LOVE peaches and anything involving fresh peaches, from sliced peaches to cobbler to homemade ice cream.
Living alone, I have NO business making a cobbler for 8 so I am always thinking of ways to make smaller servings. :)
Meet my fresh peach fruit crisp.
Ingredients:
2 fresh peaches, peeled and cut into small bites
1/2 tsp corn starch
1/8 cup brown sugar
1/8 cup all purpose flour
1/4 cup quick cooking oatmeal
1/2 tsp cinnamon- divided
2 Tbs cold butter, cut into small cubes
2 small ramekins
Preheat toaster oven(or oven) to 375.
In small bowl, combine peaches with 1/4 tsp cinnamon and cornstarch. Distribute peaches equally between the 2 ramekins.
In another small bowl, combine dry ingredients. With hands combine dry ingredients with butter.
Top peaches with equal amounts of oatmeal topping.
Bake at 375 for 30 minutes or until golden and bubbly.
Servings: 2
"Caprese" Scrambled Eggs
I have perfected the scrambled egg in case you were wondering. Follow this recipe and you too will be in love!
The following recipe will make one serving.
Ingredients:
2 eggs, beaten
salt/pepper to taste
1/2 Tbs butter
1 slice of fresh tomato, diced
2 basil leaves, cut like confetti
1/4 cup fresh mozzarella cheese, small diced
Preheat small skillet to low heat. (the KEY is low heat!!)
In small bowl, beat eggs and add salt and pepper. Cook eggs in butter in skillet. Continually stir until eggs appear cooked.
Once cooked, remove from heat. Stir in tomatoes, basil and cheese.
The following recipe will make one serving.
Ingredients:
2 eggs, beaten
salt/pepper to taste
1/2 Tbs butter
1 slice of fresh tomato, diced
2 basil leaves, cut like confetti
1/4 cup fresh mozzarella cheese, small diced
Preheat small skillet to low heat. (the KEY is low heat!!)
In small bowl, beat eggs and add salt and pepper. Cook eggs in butter in skillet. Continually stir until eggs appear cooked.
Once cooked, remove from heat. Stir in tomatoes, basil and cheese.
Fudgy Brownies
Hey bloggers! Get ready for me to blow up the blogging world with a variety of new recipes tonight!
Let's start with some desserts......
I stumbled upon a brownie recipe on pinterest a month or so ago, and in true Emily fashion, (and for lack of ingredients), I tweaked it and made it my own.
These brownies are jam-up and THE brownie for the fudgy brownie lover.
Make. them. now. Thank me later.
Let's start with some desserts......
I stumbled upon a brownie recipe on pinterest a month or so ago, and in true Emily fashion, (and for lack of ingredients), I tweaked it and made it my own.
These brownies are jam-up and THE brownie for the fudgy brownie lover.
Make. them. now. Thank me later.
Fudgy Brownies
Ingredients:
1/2 cup butter
1 cup semi sweet chocolate chips
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup all purpose flour
Directions:
Preheat oven to 350 degrees.
Spray a glass 9x9 square pan with
non stick cooking spray and set aside.
In a small pot, melt butter and chocolate
chips together over medium low heat, stirring until smooth.
Remove from heat and stir in sugar.
Stir in eggs, 1 at a time and vanilla.
Gently stir in all dry ingredients
until just incorporated. Pour into prepared pan and bake 20-30 minutes or until
just set.
*It took mine 20-25 minutes and
they were perfect.
Icing (optional)
1 stick unsalted butter
4 Tbs milk or cream
3 Tbs cocoa powder
16 oz powdered sugar
1 tsp vanilla
Pinch of salt
Melt butter in small sauce pan over medium low
heat. Add cream and cocoa powder and stir until combined.
In a separate bowl place 16 oz powdered sugar, 1
tsp vanilla and pinch of salt and slowly add chocolate mixture.
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