2 Recipes Worth Trying:

I admit it. I'm a summer snob. I love the heat, the clothes, the outdoor activities, but most of all, I LOVE summer food. And now that I'm not studying myself to sleep anymore, I've had some time to "play with my food." I tore these two recipes out of REAL SIMPLE magazine awhile back, and let me tell ya - if you're looking for some yummy summertime meals, these will hit the spot:

Ravioli With Apples and Walnuts

Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients

• 1 pound cheese ravioli 
• 2 tablespoons olive oil
• 1/2 cup walnuts, roughly chopped
• 1 crisp apple (I like Gala), cut into matchsticks
• 1/2 cup fresh flat-leaf parsley, chopped
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

• Cook the ravioli according to the package directions.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes.
• Add the apple, parsley, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Spoon over the ravioli and sprinkle with the Parmesan.

SPICY CHICKEN COUSCOUS SALAD!
Serves 4| Hands-On Time: 10m | Total Time: 25m
Ingredients

• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts (6 ounces each)
• 1 teaspoon paprika
• 2 teaspoons ground cumin (PREPARE FOR SERIOUS COOKING SMELLS!!)
• "   "kosher salt and black pepper
• 3⁄4 cup couscous
• 3/4 pound cherry or grape tomatoes, quartered
• 1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
• 1/2 cup torn fresh basil (DON'T SKIMP HERE, use fresh!!)
• 1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice (you can cheat here though)

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Cook the chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a cutting board.
3. Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork.
4. Add the tomatoes, snap peas, basil, lemon zest and juice, remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper to couscous. Toss to combine.
5. Slice the chicken and serve with the couscous

Hope y'all enjoy these meals as much as we have.  They are both EASY and delicious. And by the way, sorry for the lack of blogging. Because it's summer, I'm going, I'm traveling, and I'm outside, so the computer falls to the wayside - probably a healthy thing. HAPPY EATING!