Tuscan Chicken with Israeli Couscous Salad

There are only a couple handfuls of recipes on this blog that I make repeatedly, simply because I enjoying trying new dishes. Additionally, the majority of recipes on the blog have been posted after only trying it for the first time. The recipe I am sharing with you today, I can confidently say, I’ve made numerous times before, and it will be made many times again.

I created this Tuscan Chicken with Israeli Couscous Salad after ordering a similar version of this dish at Nordstrom’s Cafe. I loved the salad so much, I had to recreate this at home. The flavorful grilled chicken on top of arugula, couscous, and tomatoes creates a complete meal. Although the marinade and seasoning are all store-bought, the sum of the parts equals a dish that’s too good not to repeat.
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Tuscan Chicken with Israeli Couscous Salad

What You Need

  • 2 boneless skinless chicken breasts
  • 1/4 cup Garlic Expressions salad dressing, or other Italian salad dressing
  • 2 tablespoons good Italian seasoning
  • 1 3/4 cups Israeli couscous
  • 2 cups chicken broth
  • 3 cups baby arugula
  • 1 cups cherry tomatoes, cut in half
  • 1 tablespoon toasted pine nuts
  • 1/3 cup sun-dried tomato salad dressing + more for serving

What To Do

  1. In a small baking dish or zip lock bag, coat the chicken with Italian salad dressing. Sprinkle Italian seasoning over chicken so it is generously coated, using the seasoning as a rub. Marinate chicken for at least 30 minutes, up to 6 hours.
  2. Preheat grill to medium-high heat.
  3. Cook couscous according to package directions, replacing water with chicken broth. When couscous is cooked, transfer to a large bowl to cool. Toss the couscous with 1 tablespoon of the sun-dried tomato salad dressing to avoid sticking.
  4. Meanwhile, place marinated chicken on the grill, cooking roughly 7 minutes on each side, or until cooked through. When fully cooked, slice chicken in 1/2-inch thick pieces.
  5. Once couscous has cooled, add arugula, tomatoes, and pine nuts; toss with remaining sun-dried tomato salad dressing.
  6. Soon couscous mixture into bowls and top with sliced chicken. Serve with additional salad dressing on the side.

Pesto Shrimp Kebabs

I seriously do not know where this week went! I was in Minneapolis this past weekend for a friend’s wedding, and I didn’t get home until Monday afternoon. From there, with working part-time, the days just flew. Now, before the weekend begins, I’m enjoying a quiet moment on the couch, by myself, eating boxed peace sign mac & cheese for dinner! Yes, it was one of those weeks.

Speaking of dinner, I have a very easy dinner recipe to share with you, which is convenient for weeks when cooking seems like an impossible task. These Pesto Shrimp Kebabs from Cooking Light are so easy, yet so delicious, thanks to store-bought pesto and the grill. Before I made these, I thought they’d be good, but I was shocked by just how good they really were! If you’re really crunched for time, you could even toss the shrimp and peppers in a grill basket to skip the step of threading these on skewers. I served the kebabs with bagged brown rice, which I seasoned with lemon juice, olive oil, salt, pepper, and parsley. In very little time, an impressive meal is born!
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Pesto Shrimp Kebabs

What You Need

  • 3 tablespoons pesto
  • 1 tablespoon lemon juice
  • 32 large shrimp, peeled and deveined
  • 16 (1-inch) squares red bell pepper
  • 16 (1-inch) squares yellow bell pepper
  • 8 (8-inch) skewers
  • 1/4 teaspoon kosher salt
  • Cooking spray or olive oil spray

What To Do

  1. Combine pesto, lemon juice, and shrimp; toss. Let stand 5 minutes.
  2. Thread shrimp and red and yellow bell pepper alternately onto skewers. Sprinkle evenly with salt.
  3. Place skewers on a grill rack coated with cooking spray or olive oil spray. Grill 7 minutes, turning skewers occasionally for an even char.

Happy 4th

It’s not until the 4th of July that summer really feels like summer. All the traditions surrounding the holiday are synonymous with summer: barbecues, fireworks, and having a day off to be outside and go to the pool. When it comes to summer foods, I always think of sweet corn, and not just because I’m from Iowa! Corn, whether on the cob or in a salad, always makes it’s way in to our summer menus.

I made this Confetti Corn a few weeks ago, and I loved how simple the flavors were but how beautifully it turned out. This side dish would be a welcome addition to a 4th of July bbq or any summer meal. I first had this recipe at my aunt’s house several years ago, and I have wanted to recreate it every since. My own version adds green onion and a sprinkling of parmesan cheese, which brings it all together.

(Corn is always on the brain during the 4th of July – here’s a corn salad recipe from 2 years ago)





Confetti Corn

What You Need

  • Kernels cut for 8 ears of yellow corn
  • 1 small red pepper, finely diced
  • 2 green onions, thinly sliced
  • 4 cloves of garlic, minced
  • 2 tablespoons of butter
  • 1/4 cup parmesan cheese
  • Salt and pepper to taste

What To Do

  1. Melt 2 tablespoons of butter in a large sauté pan; add garlic and sauté until garlic is fragrant, 1-2 minutes
  2. Add red pepper to pan, and sauté for 2-3 minutes, until tender
  3. Add corn kernels, mix with red pepper and butter, making sure it is evenly coated;
  4. Add Salt and Pepper
  5. Sauté corn on medium heat 5-10 minutes until no longer hard, but still slightly crunchy - Do Not Over Cook or it will taste like canned corn!
  6. When corn is almost done, stir in sliced green onion and sauté 1-2 more minutes
  7. Transfer corn to a bowl and sprinkle with parmesan cheese
  8. Serve warm or room temperature

Cranberry Tuna

When I started dating my husband, it only took a couple visits to his condo for me to notice that the Cranberry Tuna from Whole foods was a fixture in his sparsely stocked refrigerator. The sweet and savory tuna salad would be devoured for lunch, or nibbled on as a snack on top of a cracker while hovering over the kitchen island. I thought the Cranberry Tuna was good, but I didn’t understand the obsession.

The first time I visited my husband’s family at their house, I spotted the same tuna in their fridge too. It became clear to me that this wasn’t a “Ryan” thing, this was a family thing; if I was going to become part of the family, I better see the light… just kidding! But after years of this Cranberry Tuna being a staple in our house, I have grown to appreciate it for being something different and something I wouldn’t typically choose.

Not long ago I decided to make my own version of Whole Foods’ Cranberry Tuna and I discovered that I like my version even better! There aren’t many differences when it comes to the ingredients, but with the finer chopped red onion and plump sweetened cranberries, there is something about my homemade version that has earned this Cranberry Tuna a spot on my own lunch rotation.

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Cranberry Tuna Salad

What You Need

  • 15 oz of tuna packed in water, drained (1 large can & 1 small can)
  • 1/4 cup olive oil mayo
  • 1/2 cup dried cranberries (I like the Trade Joe's dried cranberries)
  • 1/3 cup finely chopped red onion
  • Salt and pepper to taste, don't be shy

What To Do

  1. Place drained canned tuna into a medium sized bowl; using a fork, break up the tuna chunks into small, flaky pieces
  2. Add mayo, dried cranberries, chopped onion and salt and pepper to the tuna. Mix until all ingredients are evenly combined.
  3. Taste and add addition salt and pepper or even more mayo if desired

Back At It

It has been over 9 months since my last post on Glori of Food; while I cannot believe it has been that long, I must confess that blogging has been far from the forefront of my mind. With a new baby and working full-time, I couldn’t possibly find the extra time or energy to pay homage to my little blog. Although undocumented, I have still managed to get at least a few home cooked meals on the table each week, try new restaurants, and I’ve been making my now 10 month old baby homemade food since he was 6 months.

While I have debated coming back to this space that I once devoted so much time to, I truly miss the whole blogging process of cooking, photographing, and writing. As I look back on my posts, it blows my mind how much time I used have and how much time I used to spend in the kitchen. Occasionally I’ll find a Sunday that allows for more kitchen time, but that is certainly not the norm these days. My intent now is to bring you easier, quicker recipes that are delicious and nutritious, for the whole family to enjoy (usually).

About a month ago, I made the very tough decision to quit working so I can stay home with my son. While I am sad/nervous/apprehensive to leave my working life behind, I am excited to spend more time with my little guy. As work wraps up in the next few weeks, I am hopeful that I will soon be able to carve out some newfound time in my weeks to spend on Glori of Food, doing something I love.

In the meantime, here is a look at what’s been going on lately…Sweet potatoes and these tiny containers have been my savior when it comes to baby food making
IMG_7376Summer BBQing
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These tiny chunky legs are now on the move

Inspirational gifts from my husband: donut iPhone case and a new cookbook

Wedding season is in full swing

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