Quinoa Tabbouleh

Tabbouleh fan?
If you’ve never tried it, now’s the time.
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I love this stuff; you can eat it as a dip with pita chips or crackers. I’ve put it over grilled chicken with tzaziki and feta cheese. It’s a simple “salad” made with chopped fresh parsley, mint, lemon, tomato, cucumber, and a grain. I have recently discovered that I’m gluten intolerant, so instead of the traditional bulgur, I substituted quinoa. If you don’t know how to pronounce it, it’s keen-wah.

It’s an itty bitty grain that is from the amaranth family, and it has more protein than any other grain or seed, and double the amount of iron that’s in spinach. I’ve also made tabbouleh with couscous, which is also very good – but it’s not gluten free. That’s unfortunate AF because I so love couscous. I also made tabbouleh sans grain – check that out here.

Let’s address the obvious here, they look like little condoms. I know that’s not an appetizing thought, but you know you were thinking it. We got that shit out of the way.
I’ve been making this for a while. It’s one of those things I know I should post, but every time I make it the stuff doesn’t last long enough for me to get photos.
These crackers are so damn good, I could make myself sick eating them. They’re Crunchmaster Multigrain Crackers. And, yes, they’re gluten free. My favorite has to be the Sea Salt.

Customize this however you want to; add more lemon, more cucumber, etc. Make it your own. I added garlic – I know some people just aren’t a fan, but I like it.

Here’s your printable –

Quinoa Tabbouleh

Prep Time: 30 minutes

Serving Size: 4

Quinoa Tabbouleh

Ingredients

  • 1 tomato, diced small
  • 1/2 onion, diced small
  • 1/2 cucumber, diced small
  • 1 bunch fresh Italian leaf parsley, roughly chopped
  • 2 tbsp fresh mint, chopped
  • 1/4 cup olive oil
  • One lemon, juiced
  • 1 tsp garlic (jarred)
  • 1 tbsp salt
  • 3/4 cup quinoa, cooked (more or less to your liking)

Instructions

  • Combine all ingredients in a bowl; cover and refrigerate at least 30 minutes before enjoying.

Notes

This recipe is gluten free.

http://www.dixiechikcooks.com/quinoa-tabbouleh/

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Apple CinnaCheesecake Cups

This post is sponsored by Pillsbury™, but content and opinions expressed are all my own. 

It’s almost Springtime, so lots of things are about to get a bit hectic, especially if you have kids at home. Sports games, practices, spring break, school gearing up to end – sooo many things going on.

We all, as parents, love to give our kids (and their friends if they are a regular fixture in your house) good homemade meals, and of course, homemade treats.

Baking from scratch may not always be feasible if you have a lot on your plate, but there’s definitely a good middle of the road solution. I’ve teamed up with Pillsbury™ and Walmart to show you how to make a fun, easy, and very delicious treat idea for their Cinnamon Rolls with Cream Cheese Icing!
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I’ve turned the already delicious Pillsbury™ Grands Cinnamon Rolls into an entirely new dessert. Just four ingredients, a few steps, and they’re ready to eat. Imagine cinnamon apple cheesecake nestled in a cinnamon roll crust…topped with crushed walnuts.
When my kids were both in sports, we spent a lot of time at the ballpark, and many times I had a houseful of kids after practices, games and recitals.

Active kids are always hungry; these would disappear quickly…

Not only do you get a printable recipe, but a video tutorial↓

These are handheld cups of apple-cinnamon-roll-cheesecake goodness.

Here’s your printable-

Apple CinnaCheesecake Cups

Apple CinnaCheesecake Cups

Ingredients

Instructions

  • Make cheesecake according to package directions, omitting the crust. Stir in 1 cup apple pie filling and refrigerate.
  • Preheat oven to 350 degrees.
  • Butter a muffin pan (that holds 12) with nonstick spray or butter.
  • Remove cinnamon rolls from can and half each.
  • Using your hands, form each cinnamon roll into a flat circle and place each one into muffin pan, bake for 15 minutes, let cool for 5 minutes and press each one down in the center to form a well.
  • Fill each cup with cheesecake mixture, drizzle with cream cheese frosting and walnuts.
http://www.dixiechikcooks.com/apple-cinnacheesecake-cups/

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Smoked Boston Butt (Pork Shoulder)

Have you ever smoked a butt? This piece of pig ass is also called a pork shoulder. It doesn’t seem to make much sense as to why the shoulder is called the butt…

Anyway, this can become your secret weapon. You can smoke a 5 or 6 pounder, shred it or chop it and have enough for several dinners, lunches and apps. I also separate the shredded pork into quart size freezer bags to use later.

This time, I used a typical wet rub.
Smoked Pork Butt

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Rubs are easy, customizable and versatile.

I let my butt sit out for about 20 minutes, rinsed and dried it, then rubbed it down.

THEN, she gets wrapped in bacon.
She’s so cute.

Wrap it up in foil…
Now, onto the smoker.
This was a 5 1/2 pound pork shoulder, so I anticipated about 7 hours, but it was done in about 6 1/2. You’ll want to keep an aluminum pan underneath the butt to catch the juices, and there should be plenty.
I kept my temp around 200-220, added dry hickory chips throughout, and it was perfectly done.

Let it sit for 20-30 minutes, then slice or shred. Make sure to freeze a pound or two individually for future recipes.

Then you can do things like this – Enchilada Pork over White Cheddar Grits – post coming soon!
Here’s your printable-

Smoked Boston Butt (Pork Shoulder)

Ingredients

Instructions

  • Rub pork shoulder with wet rub, wrap with bacon and smoke for 5-7 hours, until done on 200-225 degrees.
  • Remove, let sit for 20 minutes, then shred.
http://www.dixiechikcooks.com/smoked-boston-butt-pork-shoulder/
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15 Off-The-Charts Delicious Corned Beef Recipes

It’s almost St. Patrick’s Day!

I absolutely adore corned beef. Made well, it can be one of the most tender and flavorful beef dishes.

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It doesn’t have to be just a sandwich; you can turn it into something unique. I tend to think outside of the box, so I love new spins on traditional recipes.

I’m definitely not trying to knock the tried and true, mind you, but sometimes a fresh idea can actually become a new tradition.
I’ve found 15 of the best corned beef dishes – some old, some new (Reuben Pachos!!), but they’re all fantastic. These could convert any self-proclaimed corned beef hater!

Go here to see my collection!

This article was originally published on Community Table/Parade Food online.

 

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Turkey and Chickpea Burgers with Dill Havarti

This post is sponsored by OXO. Product was provided, as well as a copy of Healthyish, written by Lindsay Maitland Hunt. All opinions are my own. #OXOBetter #healthyishcookbook

Who doesn’t love easy and delicious? Healthyish is a cookbook that focuses on delicious, doable recipes that are, indeed, “healthyish”. I love this book. So many things I’ve already bookmarked.

I made her turkey and chickpea burgers, and I was definitely impressed. They were absolutely delicious.
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In addition to the book, OXO sent me some fabulous kitchen tools; their Nonstick Pro Half Cookie Sheet,  Good Grips 4.5 Quart Glass Bowl, 2 Quart Silicone Collapsable StrainerSmooth Potato Masher, and Large Flexible Spatula.
My favorite tool, hands down, was the collapsible strainer. It collapses flat, and can be easily stored anywhere.
A close second is their Smooth Potato Masher. It’s an excellent tool – some potato masher don’t have enough sturdiness to really mash food the way it should. This one does the job beautifully.
You can never, ever have too many bowls. I have some go-to’s in my kitchen, and this is now officially one of them. The size is perfect for mixing, tossing, and even serving. It’s thermal shock resistant and oven, freezer and microwave safe. Can’t get much better than that.
These burgers were outstanding.
The chickpeas definitely stretched the ground turkey further. I loved them so much, I made two batches and individually froze a batch so we could take one out of the freezer whenever we want one!
The dill and havarti is so good on this, and dijon mustard is always fantastic.

Here’s your printable –

Turkey and Chickpea Burgers with Dill Havarti

Turkey and Chickpea Burgers with Dill Havarti

Ingredients

  • 1 {15.5 oz.} can chickpeas, rinsed and drained
  • 1 pound ground turkey
  • 1/2 cup breadcrumbs (I used gluten free)
  • 1 egg
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • Sprinkle of cracked black pepper
  • 6 oz. sliced dill havarti
  • Toasted buns, mayo, mustard, lettuce, sliced tomato

Instructions

  • Line a baking sheet with parchment paper; set aside.
  • Mash the chickpeas in a large bowl until there are no whole chickpeas left.
  • Using your hands, mix in the turkey, bread crumbs, egg, mustard, Worcestershire sauce, salt, and 1 teaspoon pepper.
  • Form four to six 1-inch thick patties and place on the lined baking sheet.
  • Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
  • Add the patties and cook until golden brown and opaque throughout, 3 to 4 minutes per side.
  • Top each patty with a slice of cheese, cover, and cook until the cheese has melted, about 1 minute.
  • Serve the burgers on toasted buns with mayonnaise, mustard, lettuce, and tomato slices.
http://www.dixiechikcooks.com/turkey-and-chickpea-burgers-with-dill-havarti/

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