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Jell-o Egg Jigglers

Jell-o Egg Jigglers

Jell-o Egg Jigglers

 

JELL-O EGG JIGGLERS Egg Mold

1 ½ C. boiling water

1 (6 oz) pkg Jell-O gelatin, any flavor

 

Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray. Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring C. with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard C..) Refrigerate 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Easter Charcuterie Board

Easter Charcuterie Board

Easter Charcuterie Board

 

Cheese – I include red cheddar, white cheddar, round Brie, and Babybel or small round cheese.

Meat – Salami, Chorizo

Fresh produce – Blackberries, blueberries, cherry tomatoes, cucumbers, mini lemons, and mini bell peppers add color and crunch and make for great dippers.

Extras – Honey, walnuts, almonds, and crackers add extra flavor and crunch. You can use any plain or flavored nuts and crackers you like best.

 

Arrange the Brie at the base of your chopping or charcuterie board, letting about a third extend outside the edge. Cut the cheese along the edge of the board, creating a curved piece. Use this to shape bunny ears. Then, place them on top of the Brie wheel. Spoon the honey into a small bowl. Roll the salami and stack the pieces on top of each other. Arrange the meat around the Brie bunny. Next, arrange the ingredients around the bunny. Add the Babybel tail on top of the Brie cheese wheel, and enjoy!

Smoked Turkey and Middle Eastern Couscous Salad with Artichokes and Lemon-Chive Vinaigrette

Smoked Turkey and Middle Eastern Couscous Salad with Artichokes and Lemon-Chive Vinaigrette

For the vinaigrette:
1/4 C. lemon juice
5 T. olive oil
salt to taste
freshly ground black pepper
4 T. chopped chives

For the salad:
1 1/2 C. raw Middle Eastern couscous (toasted Israeli couscous)
4 T. olive oil
1 red onion, thinly sliced
1 T. balsamic vinegar
Freshly ground black pepper
1 red pepper, sliced into thin strips
1 C. cherry tomatoes, halved
1 C. canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 C. chopped scallions
1 1/2 lb. smoked turkey breast, sliced into thin strips
Salt to taste

In a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.) Add the chives. Rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 C. boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes. (Check the package directions for more exact cooking times.) Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl. Toss the couscous with 1 T. olive oil. Toss the onion with the remaining T. olive oil and the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast at 375° F until softened and caramel-colored, about 15 to 20 minutes. Toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and chill in the refrigerator until ready to serve. If the salad is too dry, spritz it with lemon juice and olive oil.

Yield: 8 servings
Calories: 433
Fat: 22g
Fiber: 4g

Manakeesh (Middle Eastern Spice Tart)

Manakeesh (Middle Eastern Spice Tart)

1 T. sugar
1 C. warm water
2 tsp. active dry yeast
3 C. all-purpose flour
1 tsp. salt
4 T. zaatar (Zaatar is an herb mixture composed of savory, thyme, sumac, and sesame seeds. A prepared mixture of this herb mixture can be found at most Middle Eastern groceries.)
2 T. olive oil
1/2 tsp. lemon juice

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours). One hour before baking, start preheating the oven with baking stones inside at 500 degrees F. Roll out 6 equal circles of dough. Meanwhile, in a small mixing bowl, mix zaatar mix with the olive oil and lemon juice. Pour the zaatar mixture equally on the dough circles and smooth it over the dough surface. Place on stone and bake until dough is done (8-10 minutes). Eat warm.

Yield: 6 servings
Serving Size: 1 bread round w/ spices

Calories: 260
Fat: 5.2g
Fiber: 1.6g