Isreal Couscous with Peppers

I like serving couscous in the summer, you don’t really have to cook it, you can make it a day ahead and you can serve at room temperature. So here is how I did it this time.

I took a red onion, red, green and yellow pepper and diced them pretty small and sautéed them in some good olive oil with some salt & pepper and chopped fresh garlic. Put that in a mixing bowl to cool while I cooked the couscous.

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I like the Israeli couscous because it is bigger than the regular one. I used two boxes this time, cooked with chicken stock instead of water for extra flavor. Cook per the instructions on the box, just be careful not to over-cook it because it will turn to mush and you really don’t want that.


Take the freshly cooked couscous and combine it with the onion and pepper mixture. Here you might have to add a little olive oil and check your salt & pepper seasoning.


Let it cool and then cover it and store it in the fridge.

Enjoy ~

Enhance Boxed Stuffing

My in-laws were coming over for dinner last weekend and my father in-law mentioned a while ago that he likes stuffing. I saw that I had a box of dried bread chunks buried in the cupboard, for hurricane season, and I figured why not, even though it really doesn’t go with BBQ chicken I was making. So here is how I did it.

As you can see that is a whole stick of butter along with two tablespoons of salt and pepper, a white onion diced, five stalks of celery diced and a few carrots diced up also. Cook over medium heat until the vegetables begin to soften.


Add two cups of chicken stock to the pan along with two tablespoons of Bell’s seasoning. Now take the mixture and pour it over the bread chunks, mix gently and you will notice it will be a little wet, this is fine because we are going to cook it tomorrow afternoon.


Let it cool on the counter top for about an hour, cover it with foil and put it in the fridge for later. When it comes time to cook it, place it in a 300F oven for about forty minutes to an hour or until it reaches 145F in the center of the pan.

You will have moist fluffy delicious stuffing to accompany your meal.

Enjoy ~

Roast Chicken Mash & Peas

It’s funny how dinner comes about some nights. I look over at the drawers where I keep the onions and potatoes and I see 3 big potatoes starting to sprout, so I know I will use them in some way for dinner tonight.  Some more poking around I find a half-open bag of frozen peas and I knew I was making roast chicken for dinner anyway.

Started by peeling the potatoes and cutting them up into chunks because I’m going to make mashed potatoes. I put them in a pot, bring them to a boil, cook until they are fork soft. Then drain them and put them back in the pot and on the stove. On low heat, and add a stick of butter and some half & half to get them to the desired thickness then I add the salt & pepper to taste. This is how they end up.

cut potatoes

mashed potatoes

Today I have chicken thighs that I seasoned with salt & pepper, a little paprika, some granulated garlic and sprayed them with a little oil. Set the oven to 400 degrees and put them on the next to the top rack. Cook until they are a dark golden brown or until a thermometer reads at least 165 degrees nearest the bone.

chicken prep

In a small pan I mixed together some chicken stock and some beef stock and let that reduce on the stove while the chicken cooked. While the stock was boiling, I mixed together 2 tablespoons of flour with 1/3 cup of water and while whisking the stock, slowly poured in the slurry in until the stock thickened into a sauce. Check it for seasoning, it might need some pepper to offset the saltiness from reducing the stock.


I took the frozen peas put them in a pot with some water to cover, brought them to a boil for a minute or two then drained most of the water. Add a good sized piece of butter and add some salt & pepper to your liking, turn the heat off under the pot, cover the pot and let it sit there until you are ready to serve dinner.

As you can see, I plated the mashed potatoes, made a well for the sauce, and filled it to the brim, put a couple of scoops of peas on the plate and then the crispy skinned chicken thighs on the plate.  Pour yourself some sort of refreshing adult beverage and dig in!  Enjoy ~

roast chicken and mash