Curried Couscous Salad from Dave Lieberman and the Food Network

 

This recipe is a well used recipe around here, and it is versatile at adding substitutions. I don't have the time or patience to write it all out, but it's tried and tested and a true favorite. 

Find the recipe HERE.  

Ingredients

Deselect All

1 (5.8-ounce) box instant couscous

3/4 cup sweetened dried cranberries

1 tablespoon curry powder

1 teaspoon salt

1 teaspoon sugar

1/2 orange, juiced

2 to 3 tablespoons extra-virgin olive oil

3 to 4 scallions, trimmed and thinly sliced on an angle

2 tablespoons chopped fresh Italian parsley leaves

1/2 lemon, juiced

3/4 cup chopped walnuts, toasted

Freshly ground pepper

Directions

1. Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
2. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
3. Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

 

Oklahoma Famous Hamlin's White Dip

 

I truly don't know what to think about this recipe, but it caught my eye on a reel and I had to write it down. I might be trying it for our music festival, if I don't have any left overs of the Mississippi Pot Roast Dip left over. Mmm.... decisions. 

 

Ingredients

 1 quart mayonnaise

1/2 cup finely chopped onion

1/2 cup finely chopped green olives

4 ounces crumbled blue cheese

Dash of garlic powder

Buttermilk, for thinning/adjusting consistency.  

 

Process

 1. Combine all ingredients in a bowl, and mix thuroughly. 

2. Add just enough buttermilk to reach your desired consistency. 

3. Grab a bag of chips and start dipping and munching and being your best self.  

Grapefruit Bundt Cake

 

This recipe is from the My Maine magazine, Spring 2026 edition (photo from Summer 2026) and it is a recipe by Julianna Deschenes. I haven't made it yet, but it is a contender for our on the road food plan for our overnight trip to our favorite music festival in NY state. 

 

Ingredients

Bundt Cake:

2 & 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda 

1/2 tsp salt

2 large eggs, room temp

1 & 1/4  cup granulated sugar

1 cup Greek yogurt

3/4 cup vegetable oil

1 Tablespoon grated grapefruit peel

2 Tablespoons fresh grapefruit juice

1 teaspoon vanilla extract

 

Grapefruit Glaze:

 1 cup powdered sugar

2 Tablespoons fresh grapefruit juice 

 

Process

 1. Preheat the oven to 350 degrees

2. Generously butter bundt pan and sprinkle lightly with flour.  

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 

4. In a stand mixer fitted with a paddle attachment, beat the eggs and sugar until light and fluffy, about 5 minutes. 

5. With the mixer on low speed, add the yogurt, oil,  grapefruit zest, juice, and vanilla. 

6. Slowly incorporate the dry ingredients, beating until just combined. 

7.  Pour the batter into prepared pan, place in over, and bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean. 

8. Let cool completely on a wire rack. While the cake is cooling prepare the grapefruit glaze: In a medium bowl, whisk together the powdered sugar and grapefruit juice until smooth.  

9. When the cake is cooled, invert the cake onto a cake stand or serving platter and drizzle the grapefruit glaze over the top. 

 

Enjoy! 

Greek Lemon Pepperoncini Tuna Dip

 

I have been on the look out lately for protein dishes and things with a little spice or pickle to it. My favorite new neighborhood cocktail is the Dirty Girl (or her cousin the Dirty Little Secret) that uses the brine from pepperoncinis in wonderful ways and one hell of an oil slick. Yum ! This recipe makes me think of her! Written out by stopping and starting (too many times) a TikTok video. 

 

Bright lemon, salty pepperoncini, fresh herbs, and creamy tuna come together in under 10 minutes and the kind of high-protein lunch that completely takes over your week.

Greek Lemon Pepperoncini Tuna Dip 🍋🐟
Yield 2–3 servings
 

Ingredients

2 cans tuna (5 oz each), drained well
1/4 cup avocado mayo
1 tbsp Dijon mustard
2–3 tbsp pepperoncini, finely diced
1–2 tbsp pepperoncini brine (to taste)
2 tbsp red onion, fine dice
2 tbsp celery, fine dice
2 tbsp scallions, sliced
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
Zest of 1/2 lemon
1–2 tbsp fresh lemon juice
1/2 tsp granulated garlic
Salt and black pepper, to taste
Crumbled Feta, Lemon Juice, Pickled Onion for finishing

 

Process

1.  In a bowl, whisk together avocado mayo, Dijon, lemon zest, lemon juice, peperoncini brine, granulated garlic, salt, and pepper until smooth. 
2.  Fold in the red onion, celery, pepperoncini, scallions, dill, and basil so everything is evenly coated.
3.  Gently fold in the tuna, keeping some larger pieces intact for texture.
4.  Taste and adjust. Add more brine if you want it punchier, more lemon if you want it brighter, and a pinch of salt to make everything pop. 
5.  Let it sit for 10–15 minutes if you have time so the flavors meld together.

Hot Garlic Pickle Feta Dip

 

This recipe is another one of those TikTok sensations that one would have to make while starting and stopping a video. This homey is too old for that shit.  So, I did it ONCE, and typed it out to land it on my blog. So here it is, without any pictures of the dish, because I haven't made it yet! It looks fabulous. 

https://www.instagram.com/reels/DXhFhZ1gG2m/

Creamy, garlicky, tangy, baked until golden and bubbling… then finished with that salty, crispy chip crunch that takes it over the top!🫠

Serves 6-8 People

 

Ingredients

 

Roasted Garlic:

1 whole head garlic

1 tsp olive oil

Pinch kosher salt

Dip Base:

8 oz cream cheese, softened

½ cup sour cream

2 cups part skim milk mozzarella, shredded

½ cup grated parmesan

6 oz feta cheese, crumbled

1 cup Mezzetta Sliced Golden Greek Peperoncini Peppers

¼ cup peperoncini brine

1/2 tsp red pepper flakes (adjust to taste)

Pinch of kosher salt & black pepper

1 cup crushed kettle potato chips

2 tbsp fresh dill, finely chopped

2 tbsp Chopped Chives

Ridged Potato chips

 

Process 

1. Roast one head of garlic at 375°F for 40–45 minutes until soft and jammy, then squeeze into a paste.

2. In a bowl, mix softened cream cheese, sour cream, chives, and the roasted garlic until smooth. Stir in mozzarella, parmesan, feta, chopped pickled Peperoncini Peppers, peperoncini brine, red pepper flakes, salt, and pepper.

3. Spread the dip into a greased baking dish and top with crushed potato chips.

4. Place the dip on a baking pan, cover, and bake at 375°F covered for 20–25 minutes until hot and bubbling. Remove the cover, and bake an additional 2-3 minutes for extra crunch.

5. Finish with freshly chopped dill and serve warm with chips or crostini. Enjoy!

frohneats

 

Caramel Apple Tarts by J.L. of Great Diamond Island

 

This recipe is from a cookbook that is a collection of recipes from the residents of Great Diamond Island, in Casco Bay off the coast of Portland Maine. J. L. (who has not given me permission to use her name YET, is the mother of one of my best friends from high school in CT.  SP and I have recently started the "empty nest cull" where we are clearing ourselves of the things that no longer serve us, are not things that are used regularly, and that our children don't want. We are repacking some books and clothes etc. for the grandchildren we want. Anyway, the kitchen cookcook shelves were recently tacked, and I passed this book along to Pickle, extracting this recipe since it was special. Without further ado...

 

Ingredients

 1 sheet frozen puffed pastry, thawed

4 Granny Smith Apples, cored and cut into slices 1/2 inch thick

6 Tbs brown sugar 

1 tsp pumpkin pie spice

1 egg white, beaten

4 tsp honey

caramel sauce 

 

Process

 

1. Preheat the oven to 425 degrees. 
2. Line baking sheets with parchment paper. 
3. Roll out the pastry sheet on lightly floured surface into a very thin 18x14 rectangle. 
4. Using a small plate and a guide, cut out four 7 inch rounds. 
5. Transfer to baking sheets and refrigerate. 
6. Heat a non-stick frying panover medium heat. 
7. Add apples, sugar, and pumpkin pie spice and saute until slightly browned, about 15 minutes. 
8. Remove the dough from the refrigerator. 
9. Place the apples in the center of each pastry round. 
10. Fold the edges of the dough over the apples to form a volcano shape. 
11. Brush the outside of the dough with the beaten egg white.
12. Bake in oven for 20 to 25 minutes or until the pastry is golden. 
13. Drizzle each tart with 1 teaspoon of honey.
14. Transfer to a rack and cool for 10 minutes. 
15. Serve warm or at room temperature. 
16. Prepare serving plate with a design of caramel sauce, then place tart onto the plate and add a scoop of vanilla or cinnamon ice cream. 

 

ENJOY!