Mediterranean Chicken with Couscous

This is a simple and easy recipe with extravagant taste!  It is so quick and easy to make, but packed full of so much flavor guests will think you slaved over the stove for hours!  This comes from the collection of recipes from the Near East products.  For this recipe you will need the following:
    1 package of Near East Roasted Garlic and Olive Oil Couscous
    2 tbsp of olive oil
    1/2 pound of boneless, skinless chicken breasts, cut into 1/2 inch pieces
    1 garlic glove, minced
    1 1/3 cup of water
    2 cups of baby spinach
    1/3 cup of chopped sun dried tomatoes in olive oil, drained
    1/2 tsp of crush red pepper flakes
    1/4 cup of crumbled feta cheese






In a large saucepan or dutch oven, heat the olive oil over medium heat.  Add the chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink.

Add the spinach during the last 1 to 2 minutes of cooking the chicken.

Stir in water, sun-dried tomatoes, red pepper flakes and the contents of the Spice Sack from the couscous box.  Bring to a boil.

Stir in the couscous.  Cover and remove from the heat.  Let stand for 5 minutes and then enjoy!

Sizzlin' Steak Pizza

When you are tired of plan old pizza, just grill up this delicious pizza and you will not be disappointed!  This recipe was adapted from the McCormick website.  For this recipe you will need the following:
    1 lb of boneless beef sirloin
    4 teaspoons of McCormick Grill Mates Montreal Steak Seasoning, divided
    1 small onion, cut into bite sized chunks
    1 red or yellow pepper, cute into bite sized chunks
    1 tablespoon, plus 1 teaspoon olive oil, divided
    2 cups of Colby Jack cheese, divided
    1 pre-made 12 inch pizza crust

Sprinkle both sides of the steak with 3 teaspoons of the steak seasoning.

Place the chunks of onion and pepper in a zip lock baggie.  Add 1 teaspoon of olive oil to the veggies.  Seal the bag and shake to spread oil onto all pieces.

Grill the steak for 5 to 7 minutes per side.  Place the veggies on a piece of foil and grill for 6 to 8 minutes, until they are tender-crispy.  Once you are finished, leave the grill lid open to help decrease the temperature.

Cut steak into bit sized pieces.  In a bowl, mix together the cheese and remain teaspoon of seasoning.

Brush the top of the pizza dough with 1 tablespoon of oil.  Place oiled-side down on the grill and close the lid.  Grill over medium low heat for 1 to 2 minutes or until grill marks appear.  Carefully flip the pizza crust over. 

Layer the crust with half the cheese, then steak, veggies, and then remaining cheese.  Close the lid and grill for 3 to 4 minutes or until cheese is melted.  Grilling note: to ensure that the crust does not burn before the cheese melts, leave the lid open a couple of inches and cook for longer time.