I’m in Boston to celebrate my 20th wedding anniversary, which is today. I met my husband here and we are loving our little getaway to where it all began.
Of course, it is super exciting that our beloved Red Sox are on top right where they belong.
What does any of this have to do with today’s recipes?
Nothing at all.
This is one eclectic menu, but I really wanted to try both recipes and I had all the ingredients ready to go.
One eclectic menu=one fantastic dinner
Hamburger Crunch. Don’t you want to try that even before you know the ingredient list? It’s basically spiced taco beef baked under a crisp, cheesy crust of corn chips. Not a spoonful was left after the meal.
And that salad?
Completely different and utterly palate pleasing.
Soft pearls of couscous tossed with fresh corn, salty feta, sharp red onion and hot habanero all cloaked in a fragrant basil dressing and served over a bed of spinach leaves. It could be a meal on its own.
2 pounds ground beef
1 tablespoon minced onion
2 cans (10 3/4-ounce) tomato soup
1 teaspoon chili powder
4 cups corn chips
8 ounces shredded Cheddar cheese
1. Preheat oven to 350℉.
2. Brown ground beef and onion together in a large skillet over medium heat; drain.
3. Stir in soup and chili powder. Spread in an ungreased 13 x9 inch baking pan; top with corn chips.
4. Bake, uncovered for 20 minutes.
5. Remove from oven; sprinkle with cheese. Bake for an additional 5 minutes or until cheese melts.
Recipe from RecipeLion.com
Corn, Feta and Couscous Salad With Basil Vinaigrette
1 1/2 cups pearl (Israeli) couscous
3/4 cup basil leaves
1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
1 cup corn (from 2 small ears)
1/2 cup finely chopped red onion
1 habanero chile-stemmed, seeded, ribbed and minced
6 ounces feta cheese, cut inot 1/2-inch cubes
Salt and pepper
4 cups baby spinach
1. Prepare couscous according to package directions. Transfer to a colander and rinse under cold water.
2. In a blender, purée the basil, olive oil and vinegar until smooth.
3. In a large bowl, toss the couscous with the basil vinaigrette. Toss in the corn, red onion, chile and feta; season with salt and pepper.
4. Serve couscous salad on a bed of baby spinach.
Recipe from Every Day With Rachael Ray Magazine
Being that I am in Boston, how about a Boston based group of musicians?
The Bandcamp tags immediately intrigued me.
“tags: diy, folk, anarchism, anti-war, feminist, labor, political, queer, radical, riot-folk, transgender, Boston”
There is also close to a million members and instruments comprising Evan Greer & Friends.
Good stuff here. Reminds me of The Mountain Goats.
Check out Evan Greer & Friends on Bandcamp, where you can buy the music.
Congratulations…you must of been a child bride!
Carolyn Musselman firstname.lastname@example.org
It’s comments like this one that makes me know you are a wonderful friend. xxoo
Sometimes I worry that I am married to Benjamin Button. :)