Tag: lemon

Arugula, Goat Cheese, and Couscous Salad

Arugula, Goat Cheese, and Couscous Salad

Last weekend we had a long-awaited visit from our daughter, Savannah. Savannah is a CPA in Atlanta. Too far away for this mama, but as long as she’s happy. We have not been able to see her very much this year. With Covid and this year’s busy season, our visits have been limited. We were thrilled to have her home, but the visit was way too short!  

Savannah may get her smarts from her dad, but she gets her love of cooking from me. She whipped up one of her favorite salads for dinner one night. Don’t you just love for someone to treat you like royalty and cook for you? She made us a delicious Arugula, Goat Cheese, and Couscous Salad.  

This recipe is from Jessie James Decker’s cookbook, Just Feed Me. I will definitely be making it again! The peppery arugula paired with the creamy goat cheese with couscous and veggies was absolutely terrific! Our dinner consisted of the salad only, but baked or grilled chicken, or fish, would be great served over the top. 

Arugula, Goat Cheese, and Couscous Salad
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Arugula, Goat Cheese, and Couscous Salad

Course Salad
Author Amye Melton

Ingredients

  • 1 cup pearl couscous
  • 4 tablespoons olive oil
  • 1 small red onion cut into thin rings
  • 1 medium zucchini sliced into 1/2-inch rounds or half-moons
  • Kosher salt and freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon white wine vinegar
  • 1 cup baby arugula
  • 8 ounces goat cheese chilled and crumbled

Instructions

  • Cook the pearl couscous according to the package directions. Set aside in a large bowl.
  • In a small skillet, heat 2 tablespoons of the oil over low heat. Add the onion and cook until caramelized, about 20 minutes.
  • Meanwhile, preheat the broiler.
  • On a sheet pan, toss the zucchini with the remaining 2 tablespoons of oil and a pinch each of salt and pepper. Slide under the broiler and broil until cooked through and charred slightly, about 5 minutes.
  • Add the zucchini and onion to the cooked couscous. Add the lemon juice, parsley, vinegar, arugula, goat cheese, and some salt and pepper and toss to fully combine before serving.

Ranchman’s Steak Butter


Keto has changed my life tremendously. I feel better than ever before. I’m more confident that I have been in years and I love shopping for clothes again. Not only do I praise keto for feeling better in my clothes, but my blood pressure is also down, the numbers on my latest blood test was excellent.

It’s true, I do get a little overzealous when I talk about keto. I want everyone to experience the joy that I have. Keto is misunderstood by so many. I honestly think that most people with negative opinions have not read and studied this lifestyle. Most hear a negative comment from someone and go from there. When you hear negative feedback though, find out the facts. What happened that made this person have a bad experience. What exactly were they doing? Were they doing the shakes, supplements, were they eating healthy fats and balancing their diets with plenty of low-carb vegetables? If you dig a little bit, you can probably pinpoint what went wrong for them.

I have been keto since September 2018 and still have so much to learn. It is beneficial that I have friends on this same journey. We support each other by sharing recipes, accomplishments, and frustrations.

This week’s recipe is an incredible steak butter! I first tried steak butter in Kansas City several years ago, and I have been hooked since. Forget the steak sauce, this is all you’ll need. The fresh herbs, garlic, and lemon juice make any steak mouth-watering! This recipe makes enough to share with a friend or freeze. Don’t limit yourself to only topping steaks, though, try it on poultry, pork, and even fish too!

Ranchman's Steak Butter
 
Author:
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Ingredients
  • 2 tbsp. minced garlic
  • 2 tbsp. plus 1 lb. unsalted butter
  • 1 tbsp. minced fresh thyme
  • 1 tbsp. minced fresh rosemary
  • 1 tbsp. salt
  • 1 tbsp. black pepper
  • 1 lemon, juiced
Instructions
  1. Toast garlic in 2 tbsp. butter in a small skillet. Heat just until turning brown. Be very careful not to burn it. Set aside.
  2. Place 1 lb. butter in a medium bowl. Add minced thyme, minced rosemary, salt, black pepper and lemon juice. Mix well.
  3. Add melted butter and garlic to butter/herb mixture, blend.
  4. Divide butter in half. Wrap each half in plastic wrap and form 2 logs. Refrigerate to firm.
  5. After grilling your steak place ¼-inch thick disks on each steak. Serve.
Notes
(Can be kept in freezer up to 1 month.)

Nutritional Information:
Net Carbs: 0g; Fat: 9g; Protein: 0g; Calories: 110