The Menu
Sausage-and-Pepper Skewers
couscous with pesto
Frozen Zebra Stack
The Recipes
Sausage-and-Pepper Skewers
serves 4
http://yourrecipe.org/s ausage-and-pepper-skewers/
1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar
Soak eight 8-inch skewers in water, at least 15 minutes.
Preheat a grill or grill pan to medium high.
Prepare the couscous as the label directs.
Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper.
Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
Per serving:
Calories 396; Fat 13 g (Saturated 2 g); Cholesterol 56 mg; Sodium 356 mg; Carbohydrate 45 g;
Fiber 5 g; Protein 24 g.
Frozen Zebra Stack
serves 12
Our whimsical Frozen Zebra Stack has layer after layer of tasty textures, and is sure to be the talk of your table.
http://www.mr food.com/Misc-Desserts/Frozen-Zebra-Stack/ml/1
1 (4-serving-size) package instant vanilla pudding and pie filling
1 1/2 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (14.4-ounce) package chocolate-flavored graham crackers
1 (16-ounce) container ready-to-spread white frosting
1/4 cup semi-sweet chocolate chips
1/2 teaspoon vegetable shortening
In a large bowl, whisk vanilla pudding mix and milk 1 to 2 minutes, or until thickened. Stir in whipped topping.
Place a single layer of graham crackers in the bottom of a 9- x 13-inch baking dish. Evenly spread one-third of pudding over graham crackers. Repeat layers of graham crackers and pudding 2 more times, ending with a layer of graham crackers. Cover and freeze 6 hours.
Spread frosting evenly over top.
In a small microwaveable bowl, melt chocolate chips and vegetable shortening 45 to 60 seconds, stirring until smooth. Place mixture in a small resealable bag, and cut off a small piece of the corner. Pipe lines of chocolate from top to bottom about 1 inch apart. Run a butter knife through the lines in the opposite direction, creating a zebra pattern. Serve immediately or cover and freeze until ready to serve.
Sausage-and-Pepper Skewers
couscous with pesto
Frozen Zebra Stack
The Recipes
Sausage-and-Pepper Skewers
serves 4
http://yourrecipe.org/s ausage-and-pepper-skewers/
1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar
Soak eight 8-inch skewers in water, at least 15 minutes.
Preheat a grill or grill pan to medium high.
Prepare the couscous as the label directs.
Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper.
Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
Per serving:
Calories 396; Fat 13 g (Saturated 2 g); Cholesterol 56 mg; Sodium 356 mg; Carbohydrate 45 g;
Fiber 5 g; Protein 24 g.
Frozen Zebra Stack
serves 12
Our whimsical Frozen Zebra Stack has layer after layer of tasty textures, and is sure to be the talk of your table.
http://www.mr food.com/Misc-Desserts/Frozen-Zebra-Stack/ml/1
1 (4-serving-size) package instant vanilla pudding and pie filling
1 1/2 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (14.4-ounce) package chocolate-flavored graham crackers
1 (16-ounce) container ready-to-spread white frosting
1/4 cup semi-sweet chocolate chips
1/2 teaspoon vegetable shortening
In a large bowl, whisk vanilla pudding mix and milk 1 to 2 minutes, or until thickened. Stir in whipped topping.
Place a single layer of graham crackers in the bottom of a 9- x 13-inch baking dish. Evenly spread one-third of pudding over graham crackers. Repeat layers of graham crackers and pudding 2 more times, ending with a layer of graham crackers. Cover and freeze 6 hours.
Spread frosting evenly over top.
In a small microwaveable bowl, melt chocolate chips and vegetable shortening 45 to 60 seconds, stirring until smooth. Place mixture in a small resealable bag, and cut off a small piece of the corner. Pipe lines of chocolate from top to bottom about 1 inch apart. Run a butter knife through the lines in the opposite direction, creating a zebra pattern. Serve immediately or cover and freeze until ready to serve.
