Mediterranian Couscous Salad

1 C. couscous
1 chopped cucumber (seeded)
1/2 c. feta
1 c. tomato chopped
1/2 c. sliced green onion
1/4 c. cilantro chopped
1/4 c. red wine vinegar
Salt
Pepper
Garlic Powder

Cook couscous according to directions and add the rest of ingredients and mix. Serve hot or cold.

This is also one of our favorite salads. it is so good you can eat it just by itself for a meal.

Craisin Couscous Salad

This is my own concoction for stuff and really you can not mess it up. It is one of our favorite easy meals.

1 c. couscous
1/2 c. craisins
1 chopped cucumber (seeded)
1/4 c. balsamic vinegar
1/2 c. feta
1/4 c. sliced Almonds
Add to taste:
Garlic powder
Salt
Pepper
Basil

Cook couscous according to instructions. Mix with everything else in bowl and mix. You can eat either hot or cold. We like it cold. It is great served with Chicken or pork.

New Orleans Style Shrimp and Rice

1 stick of butter
1 T. plus 1 tsp. flour
2 bell peppers
1 onion
2 celery stalks
1 28 oz. can tomatoes
1 can chicken broth
fresh parsley
1 1/2 tsp. Cajun seasoning
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. hot sauce
1 lb. of raw shrimp

In dutch oven melt butter add flour and stir until lightly browned. Then add everything but shrimp and bring to boil. Simmer for 30 minutes. Then add shrimp and cook for 3-5 minutes. Serve over Rice. This is Christina's recipe but i loved it so much i wanted to share it with all of you. Enjoy!

Fresh Fruit Dessert

Crust:
1 1/2 c. flour
1 stick of butter (melted)
1 c. finely chopped pecans
Bake @ 350 degrees for 15 minutes in a 9x13 pan.

Cream Cheese Layer:
8oz. cream cheese
8oz. cool whip
1 c. powdered sugar
Beat together in mixer and spread over top of cooled crust.

Fruit Topping:
2 c. sugar
2 c. water
6 T. cornstarch
pinch of salt
Bring to boil stirring constantly until thick. Take off of heat and add 1 box of jello (whatever flavor of fruit you are using) and cool. After it has cooled add 2 quarts of fresh fruit. The spread fruit topping over the cream cheese layer. Cool in fridge for at least 2 hours before serving. Enjoy!

sweet potato black bean salad

2 med. sweet potatoes, peeled and cut into 3/4 in. cubes
1/4 t. red pepper flakes
2T. fresh lime juice, plus wedges for serving
1 can black beans, rinsed and drained
1/2 med. red onion
1/2 c. fresh cilantro, chopped

preheat oven to 450. Place sweet potatoes on rimmed baking sheet - drizzle with 2 T. oil. sprinkle with red pepper flakes, salt and pepper, toss to coat. Roast on lower rack until tender, tossing once during cooking, 25-30 min.
In large bowl whisk lime juice with 2 T. olive oil, season with salt and pepper. Add sweet potatoes, onion, beans and cilantro. mix to combine.

cocoa and chili rubbed pork chops

2 quarts water
1 1/2 t. crushed red pepper
Kosher salt
4 Pork loin chops
1 T. unsweetened cocoa powder
1 T. light brown sugar
1 T. pure ancho chili powder
Extra virgin olive oil

In large bowl, combine water with red pepper and 1 1'2 t. salt and stir until salt dissolves. Add the pork chops and let brine at room temp. for 1 hour.
Set up a grill with both direct and indirect heat. In a bowl, mix the cocoa, sugar, and chili powder with 1 T. salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush generously with olive oil. Roll the pork chops in the cocoa rub and pat to hp it adhere. Grill over moderately high heat for 4 min,. turning the chops once or twice until lightly browned. Transfer chops to indirect heat, cover, and grill for about 15 min. until an instant read thermometer reads 135 for medium meat. Let chops rest 10 min. before serving.

notes -If you use regular salt, be sure to use about half of what's called for. I don't think you'd have to brine them for a whole hour, but it does make them nice and tender. And you could probably do them in the oven or on the stovetop, but the grill really adds some nice flavor that goes well with the cocoa.