Girls Weekends are ALWAYS the Best

Good morning my loves! I hope you all had a great President’s Day weekend. I know I did. Minus the fact working yesterday, it was still a nice time. This past weekend, I made a trip to Jacksonville to see some friends. On Saturday, we also got the chance to go to St. Augustine since it was only 40 minutes away.

It was supposed to rain but it turned into a beautiful day of shopping, enjoying the sunshine and lots of food. We stopped by a Cuban Café, shops to get some souvenirs amongst other things, Scarlett O’Hara’s for cocktails and FRIED BISCUITS…so good and the list goes on.

If only I had more time up in Jacksonville, I could’ve had a beach day too. Crazy how it’s the end of February and here in Florida, we can still tan while everywhere else is so cold. We are some lucky ducks!

Hopefully you all have made your way to St. Augustine by now. You’ll have to go check out the history, shops, and southern hospitality. Some of the photos I got are below. From the scenery, food like the fried biscuits, café con leche, guava and cheese pastele. SO GOOD y’all. I will leave you on that note and hope you have an awesome rest of your day 😉

Recipe of The Day: Veggie Couscous Salad

Happy Thursday. Just one day until it is finally the weekend. I’m going out of town to see some friends so it will be a nice little getaway!

Recently, I made a veggie dish and left out a few ingredients since I forgot to purchase them so I improvised. I had gotten the recipe from the cooking channel’s show, Dinner at Tiffani’s. Aka Tiffani Thiessen aka Kelly Kapowski. My favorite 90s icon. Anyways, I’ll post the recipe below with all of the ingredients.

The few ingredients I left out were mint and feta. I also didn’t get to grill the peppers and zucchini but I baked them instead. Still totally delicious though!

What you’ll need:

  • 2 tablespoons plus 3 tablespoons extra virgin olive oil
  • 2 cups of Israeli couscous
  • 3 small zucchini, sliced lengthwise into planks
  • 1 orange bell pepper, cored and quartered
  • 1 red bell pepper (same process)
  • 1 yellow bell pepper (same process)
  • 2 tablespoons of vegetable oil
  • Kosher salt and fresh ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups of crumbled feta
  • 1/2 cup chopped fresh mint

Heat the 2 tablespoons olive oil in a medium saucepan over medium heat. Add the couscous and toast until golden brown. Add 1 1/2 cups water, bring to boil, then reduce heat to low and simmer until all of the liquid is absorbed, about 12 minutes. Fluff with fork to separate grains. Set aside.

Prepare a grill for medium heat. Toss the zucchini and peppers with vegetable oil and some salt and pepper. Grill the vegetables, flipping occasionally until just tender and lightly charred about 20 minutes. (Instead of grilling, I had baked them for around 20 minutes at 375). Remove from grill and when cool enough, cut into 1 inch pieces. Mixed grilled vegetables with couscous.

In a bowl, whisk together the lemon juice and remaining 3 tablespoons of olive oil. Toss the lemon vinaigrette, feta and mint with couscous salad. Season with salt and pepper.

There ya have it. Super easy recipe to follow and really delicious. I love finding new recipes to try even though I had to put a twist on this one! Let me know if you make it and what you think. Have a great day!