Fluffy Angel Berry Dessert

Best Husband Ever and I finally got a chance to take our full-week vacation at our family lake place. It's not too far away from home, so I invited our neighbors to come join us for dinner.

Ribs, baked beans, potato salad, and corn... oh my!!

Even though I don't usually go out of my way to make any sort of dessert, I got an idea in my head... and you all know where that leads. Light, fluffy, refreshing, easy, and NO BAKING!! It was the perfect ending to this classic summer meal!

Angel food cake ring, cubed

16 oz container strawberries, sliced

18 oz container blueberries, washed

5.1 oz box instant vanilla pudding

Zest and juice of one lemon

1/2 t vanilla

2 C milk

1 C plain Greek yogurt

16 oz container Cool Whip

In large mixing bowl, combine zest, juice, vanilla and milk. Whisk in pudding mix until it starts to thicken. Add yogurt, whisk until thoroughly combined. Gently fold in 2 C. Cool Whip, reserving the rest for topping. Cover and refrigerate until ready to assemble.

In a large bowl, layer 1/3 each of cake, berries, then pudding mixture. Repeat twice. Cover and refrigerate until ready to serve. Garnish with reserved berries and/or Cool Whip, if desired.

This is especially pretty if assembled in a large clear glass bowl.

Slave To The Craving

Everyone gets a craving for certain foods. Sometimes it's just a passing whim; the thought "Oh that sounds good", fluttering around the edges of your mind. Other times, it's a full-on invasion of your brain. Something that simply will not leave you alone until you've had it. 

This meal has been a complete onslaught in my head for the past week (at least). I had to have it.

Yesterday, I finally had the time, ingredients, and energy/motivation to get this deliciousness on the table. Craving vanquished!

Kafta, tabouleh, tzatziki, and pita

First, get the tabouleh and tazatziki going. They only get better the longer they sit. 

Tabouleh

1 C. bulgur wheat

2 t. kosher salt

boiling water

1 large bunch parsley, finely chopped

3-4 green onions, sliced

1 medium cucumber, peeled, seeded, and diced

1 large tomato, diced

juice of two large lemons

1/3 C. extra virgin olive oil

1 t. kosher salt

freshly ground black pepper

Place bulgur and 2 t. salt in a large mixing bowl. Add enough boiling water to cover by at least 1". Let stand for 45 minutes. Drain VERY well in a fine-mesh strainer, squeezing out as much liquid as possible. Place bulgur in a large mixing bowl (just use the same one you used to soak in), add remaining ingredients, and mix well. Cover and refrigerate for at least an hour. Mix again before serving.

Tzatziki

1 large cucumber, peeled, seeded, and grated

1 t. kosher salt

1 1/2 C. plain Greek-style yogurt (I love Zoi brand... so thick and creamy you don't even need to strain it!)

1/2 C. sour cream (yeah I know... not traditional, but trust me)

2-4 cloves garlic, pressed

1 t. dried dill (or 1 T. fresh)

juice of half a lemon

1/2 t. kosher salt (or to taste)

freshly ground black pepper to taste.

Place grated cucumber in a fine-mesh strainer over a bowl. Thoroughly mix in 1 t. kosher salt and let stand in strainer for about an hour. With your hands, squeeze out as much liquid as possible. Combine cucumber and remaining ingredients in a mixing bowl and stir well. Cover and refrigerate for at least an hour. Stir well and taste for additional seasoning before serving.

Kafta

1 1/2 lb. ground beef (80/20), or equal parts ground beef and lamb

1 T. finely minced garlic

1/3 C. grated onion

1/3 C. finely chopped parsley

1 large egg

1/4 C. plain dry bread crumbs

1 t. kosher salt

1 T. ground coriander

2 t. ground cumin

1 t. ground cinnamon

1 t. ground allspice

1/4 t. cayenne

1/2 t. ground ginger

1/4 t. freshly ground black pepper

6-10 bamboo skewers, soaked in water for at least 30 minutes

Combine all ingredients in a large mixing bowl; mix with hands until well blended. Take a small handfull of meat mixture and press around a skewer to form an oblong, about 1 1/2 x 5" (see photo below). Place on baking sheet, cover, and refrigerate for at least 30 minutes (up to 12 hours). Preheat grill to medium-high. Remove meat skewers from refrigerator, brush lightly with oil, and grill until desired doneness, about 15 minutes. Let rest a few minutes while you heat the pita of your choice on the grill.