Mediterranean Pearl Couscous Salad

Mediterranean Pearl Couscous Salad

1 cup dry pearl couscous
1 lb cooked chicken breast, diced
1 can chickpeas (15.5 oz, rinsed and drained)
1/2 cup fresh herbs (dill and mint) finely chopped
4 Persian cucumbers diced
1 avocado pitted, peeled and diced
1 bell pepper, diced
½ cup pickled red onions
1 bunch green onions thinly sliced
½ cup feta cheese or goat cheese, crumbled

Homemade Yogurt Tzatziki Dressing

½ cup 0% plain Greek yogurt
1 tablespoon white vinegar
2 tablespoon lemon juice (juice of 1 lemon)
1 tsp lemon zest (zest of 1 lemon)
¼ cup olive oil
½ tsp salt
½ tsp black pepper
2 cloves garlic pressed
1 teaspoon honey
2 tablespoons dill, finely chopped

Before you begin: Cook couscous according to package instructions, rinse and set aside to cool. Cook chicken using desired method.

In a large bowl combine couscous, cubed chicken breast, fresh herbs, chickpeas, cucumbers, avocado, bell peppers, pickled onions, green onions, and feta cheese.

To make the homemade yogurt tzatziki dressing- in a mason jar, liquid measuring cup or bowl, whisk together the plain Greek yogurt, white vinegar, lemon juice, lemon zest, olive oil, salt, black pepper, garlic, honey and dill.

Pour the dressing over the salad, toss to combine.

Magnolia Bakery Banana Pudding

I got this recipe from The Girl Who Ate Everything - she has raved about it for years and said that it's the first thing to go on Easter. She first had it in NYC and couldn't stop thinking about it. She bought the Magnolia Bakery Cookbook and this recipe was inside!

My youngest and I made this and it was delicious!! None of my children even like pudding and they all loved it!

Magnolia Bakery Banana Pudding

1 (14 oz) can sweetened condensed milk
1 ½ cups ice cold water
1 (3.4 oz) box instant vanilla pudding mix
3 cups heavy cream
4 cups sliced barely ripe bananas, (see note)
1 (12 oz.) box Nilla Wafers

In a large bowl, beat together the sweetened condensed milk and 1 ½ cups ice cold water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
In a large bowl, whip the 3 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
Dessert can either be made in individual portions or in a trifle bowl with 4-5 quart capacity (a 9x13 baking dish also works).
To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer - the bananas will start to brown.

Wisconsin Cauliflower Soup

I have searched high and low for a GOOD ZUPA'S COPYCAT Wisconsin Cauliflower soup recipe. I've tried a bunch. THIS ONE IS EVEN BETTER THAN THE ORIGINAL!!

I took ideas from a few different recipes and came up with this. My 14 year old (picky picky eater) claims this is better than the Zupa's soup. I agree!!

Wisconsin Cauliflower Soup (Zupa's copycat)

3 Tbsp butter
2 lbs cauliflower florets, roughly chopped
1 medium onion, chopped
1/4 c AP flour
16 oz chicken stock
1 pint heavy cream
1 1/2 c water
8 oz pepper jack cheese, shredded
16 oz sharp cheddar cheese, shredded (keep some for garnish)
1 1/2 t Dijon mustard
2 tsp salt
2 tsp pepper

In a large pot, melt butter over medium low heat. Add onions and cook about 5 minutes until translucent. Whisk in the flour and let cook for about 1 minute. Add the chicken stock, heavy cream and water. Add cauliflower and heat until boiling. Reduce heat and cook about 15 minutes - until the cauliflower is cooked through.

Transfer to a blender in batches to blend the soup to a luxurious texture.

Transfer back to cooking pot, add salt, pepper, Dijon and cheese a little at a time to let it incorporate into the soup. Cook for about 10 minutes to allow it all to come together. Serve warm!