Cheesy Couscous

I stumbled across the original recipe for this wonderful side dish via my husband’s Flipboard addiction.  It’s become one of our very favorite sides ever since.

The original recipe calls for pimento and fresh chive, although I’ve left that off this recipe since I’ve discovered that this is an extremely versatile recipe that can easily be adapted to fit any dish you’re making.

Disclaimer: my main reason for re-writing this recipe is to add my variations, but mainly because the actual steps of the recipe on the original site is contained within a video and that makes it difficult for someone with kids (and a cat) to prepare.  So, don’t get angry with me… I’m not stealing it nor am I claiming ownership.  I’m just claiming it’s yummy.

Cheesy Couscous

(adapted from this Food Wishes video blog)

2 tsp. olive oil

1 cup Israeli couscous

2 cups chicken broth, low sodium preferable

1/2 cup heavy cream, or fat-free half and half works well, too

3 oz sharp cheddar cheese

Salt, pepper, and other spices, to taste

1. Heat oil in skillet.  Add couscous and stir until lightly golden brown. 

2. Add chicken broth and bring to a simmer.  Lower heat to just bubbling and stir occasionally until almost all of the broth has been absorbed. 

3. Add cream and stir until the majority of the cream has been absorbed into the couscous.  Don’t panic if it isn’t completely absorbed, it will thicken upon standing. 

4. Remove skillet from heat and add cheese.  Stir until melted.  Season to taste with salt, pepper and cayenne.

 

Variations

I’ve made this to go with many meals.  On one occasion, I used Mozzarella cheese and Italian seasoning.  On another occasion (read: earlier this week), when I made this recipe, I used cheddar cheese, coconut milk in place of the half and half, and spiced it up with cumin and chipotle pepper powder. YUMMY.  

Taco Soup

This was tonight’s dinner.  Very flavorful and filling.  The only changes I made were to use Velveeta (I mixed it right in at the end, stirring until it melted) and topped it with a spoonful of sour cream and some tortilla strips.

 

Taco Soup

Prep Time: 5 min

Total Time: 25 min

Makes: 12 servings, 1 cup each

What You Need!

1 lb. Extra lean ground beef

1   onion, chopped

3 cans (15.5 oz. Each) mild chili beans, undrained

1 can  (14.5 oz.) whole tomatoes, undrained

1 can (14.25 oz.) corn, undrained

1 can  (8 oz.) tomato sauce

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1-1/2 cups  water

1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese

Make It!

BROWN meat with onions in large saucepan; drain.

ADD all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

SERVE topped with the cheese.

Recipe courtesy of Kraft Foods.

Applebee’s Chicken Cheese Tortilla Soup

Applebee's Chicken Cheese Tortilla Soup

1 cup chopped yellow onion
2 tsp. minced garlic
2 Tbsp vegetable oil
4 cups chicken broth
15 oz. can tomato puree (see note)
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/2 cup hot sauce - optional
1/4 cup chopped green pepper - optional
1 Tbsp. minced jalapeño pepper - optional
1 tsp. chili powder - optional
1/4 tsp. black pepper - optional
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. cooked chicken - cubed
1 cup heavy whipping cream
1/4 cup fat-free sour cream
8 oz. process cheese food - cut in 1" cubes
(10) 6" corn tortillas - cut in 1/4" strips
chopped cilantro - optional, for garnish

Sauté garlic and onions in oil in large pan or Dutch oven until soft.
Add next 10 ingredients to pot, bring to a boil, reduce heat, and
simmer 20 minutes.

Whisk flour/water mixture into soup.

Bring to a boil, reduce heat, and simmer for 5 minutes.

Add chicken and simmer for 5 minutes.

Add cream, sour cream, and cheese; stir until cheese is melted.

Deep-fry tortilla strips in 350F degree oil OR spray with non-stick
cooking spray and bake in a 400 degree oven until crisp.

Sprinkle with salt if desired.

Pour soup into bowls, pile tortilla strips into a "haystack" shape on
top of the soup, garnish with cilantro.

Note: I use an 8 oz can tomato sauce and add another a can full of
chicken broth to rinse the can and make up the difference

Gramma Claire's Macaroni and Cheese

Ruth's Diner - Gramma Claire's Macaroni and Cheese

Prep Time: 40 min

Cook Time: 45 min

Level: Easy

Serves: 4 to 6 servings

Recipe courtesy Erik Nelson, chef and owner at Ruth's Diner in Salt Lake City, UT

3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 bay leaves
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar
2 1/2 cups grated Monterey jack
1 cup cottage cheese

For the topping:
1/4 cup melted butter
1/4 cup bread crumbs

Preheat oven to 350º.  Cook macaroni, drain do not rinse.

In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.

Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.

In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy Giada De Laurentiis
Show: Everyday ItalianEpisode: Just for Two
6 to 8 servings
Prep20 min
Cook35 min
Total:55 min

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

Cowboy Spuds

Cowboy Spuds
1/2 pound thick sliced bacon
1 1/2 cups sliced onions
6 medium potatoes, unpeeled and cut into 1/4" slices
1/4 t. salt
1/4 t. black pepper, divided
1 1/2 cups milk
1/4 cup chopped parsley
Cut bacon crosswise into 1/2" pieces and sauté in a skillet until crisp. Remove, drain on paper towels and set aside. Sauté onions in bacon drippings until tender. Remove half of the onions. Arrange half of the potatoes over onions in a skillet. Sprinkle with 1/8 t. pepper.

Add remaining onions. top with remaining potatoes and sprinkle with remaining salt and pepper. Pour milk over potatoes. Add half of the reserved bacon and heat to boiling.

Reduce heat and simmer, covered, for about 25 minutes or until potatoes are tender. Sprinkle with parsley. Makes 4 servings.

Lone Star Cheese Ball

Lone Star Cheese Ball

2 C. shredded Cheddar cheese
1 (8 oz) pkg. reduced fat cream cheese
2 T. butter
1/8 t. onion powder
1/8 t. garlic powder
1/4 C. chopped green chilies
1/2 C. baked nacho tortilla chips crushed
1 T. minced fresh cilantro
tortilla chips

In a food processor, combine the first 5 ingredients; cover and process until blended.  Stir in chilies.  Cover and refrigerate for 1 hour. 

Shape into ball.  Combine crushed tortilla chips and cilantro; roll cheese ball in chip mixture.  Serve with tortilla chips.  Refrigerate leftovers. 

Makes 2 cups.

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water
Preheat vegetable oil in a deep-fryer to 350 degrees F.
In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.

Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter.

Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water.

Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.

Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce
In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

White Cheese Dip

White Cheese Dip

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 Serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.

Serve with fresh tostadas or hot flour tortillas.