Orzo with Parmesan and Basil

orzo Nothing better than this. Orzo is pasta that looks an awful lot like rice, but it’s sturdier.

It’s a wonderful side for a pork roast or a roasted chicken.

Nice fragrant flavor.

Just good eats.

Enjoy.

 

INGREDIENTS:

  • 3/4 cup uncooked orzo
  • 2 teaspoons olive oil
  • 2 teaspoons grated lemon rind
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Basil sprigs (optional)

INSTRUCTIONS:

  1. Cook the orzo according to package directions, omitting the salt and fat. Drain
  2. While orzo cooks, heat oil in a medium nonstick skillet over medium-high heat. Add lemon rind and garlic; sauté 1 minute. Remove from heat.
  3. Add orzo, basil, and remaining ingredients; toss well. Garnish with basil, if desired.
  4. Serve immediately.

SERVES: 4

NOTES: You can easily adapt this as desired to other herbs and even other cheeses.

SOURCE: My Recipes

Advertisements

Roasted Beets and Onions

images (4) I love beets and I really like them in vegetable medleys with a great dressing and served at room temperature. It seems to brink out the flavors just perfectly.

This recipe is both easy and tasty. Great for a big feast when you want to make something a bit ahead and not have to pull it together at the end. It’s all ready to dress at the last minute and serve.

INGREDIENTS:

  • 6 Medium Beets
  • 1 lg Red Onion
  •  1/3 Cup Olive Oil
  • 2 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Honey
  • 2 Teaspoons Capers
  • Salt & Pepper
  • 1/4 Cup Chopped Fresh Parsley

INSTRUCTIONS:

  1. Cut off the root end and peel around the tougher fibrous tops, but otherwise just wash well. Cut into large chunks and lay on parchment lined baking sheet. Cut the top off the onion, slice in half from stem to stern and then into wedges. Place these on the parchment as well.
  2. Roast at 425° until fork tender, but not mushy.
  3. Remove and allow to cool.
  4. Place in a serving dish.
  5. Mix the rest of the ingredients in a small bowl and whisk to incorporate.
  6. Pour over the beats and onions and mix gently.
  7. Serve.

SERVES: 4

NOTES: These serve well hot or at room temperature. Frankly they are fine cold as well, but I would warm them gently in a microwave as a leftover.

SOURCE: Italian Food Forever

Lemon Ricotta Cake*

images (2) This turned out so wonderfully with my changes that I think you could make this almost any flavor you want to.

I’m keen to try it as a chocolate cake perhaps.

It’s wonderful as is, and it’s great with a nice berry topping of your choice.

Keeps well in the fridge as well.

 

INGREDIENTS:

  • 3/4 Cup Softened Butter
  • 1/2 Cup Granulated Stevia
  • Zest From 3 Large Lemons
  • 1 Teaspoon Lemon Extract
  • 3 Large Eggs, Separated
  • 1 Cup Full Fat Ricotta Cheese
  • 1/4 Cup Plus  All-purpose Flour
  • 1/4 cup almond flour
  • 2 Teaspoons Baking Powder
  • Dash of Salt
  • Fresh Strawberries for topping

INSTRUCTIONS:

  1. Preheat oven to 325 degrees F.
  2. Lightly grease and flour a 7 or 8 inch spring-form pan.
  3. Beat the butter and sugar with a hand mixer until light and fluffy.
  4. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.
  5. Mix together the flourS, baking powder and salt, and beat into the butter mixture just until combined.
  6. Wash your beaters well, and then beat the egg whites in a separate bowl until stiff.
  7. Gently fold the egg whites into the batter then spoon the batter into your prepared tin.
  8. Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean.
  9. Allow to cool to room temperature before serving.

SERVES: 8

NOTES: As I said, you can probably make this with some chocolate, or even cut up some peaches in it, or other fruit. Change the lemon to limes if you like. You can dust the top with powdered sugar, or sliced almonds. Blueberries would go very well with this as a topping with the lemon.

SOURCE: Adapted from Italian Food Forever

Southwestern Layered Salad

Mexican Corn Bread Salad Ahh, layered salad. I heard about them for years, and never thought I would like them, until I made one, and then I loved ’em.

So this was sure to be a hit, and it was, and we ate every last drop.

One of the shocking things about a layered salad, is that if constructed correctly, it keeps pretty well for a few days in the fridge and maintains it’s crispness and doesn’t get soggy either.

So do think about trying it.

INGREDIENTS:

  • 6-8 cups of lettuce of your choice, but I think iceberg just does the best here. But you can use romaine and even a bit of leaf lettuce.
  • 2 cups of shredded cabbage
  • 1 can of rinsed and drained beans of your choice. Pintos, red beans, garbanzo, black, etc.
  • 1 can of corn, drained (frozen can be used as well)
  • 2 green chiles, roasted, seeded and chopped
  • 2/3 cup of black olives, chopped
  • 1 cup of chopped tomatoes (drain well)
  • 2/3 cup or so of scallions sliced, green parts included
  • 2 avocados diced
  • 2 cups shredded cheese of your choice–cheddar, Monterey Jack, etc.
  • 4 oz. of cream cheese, softened
  • 1/2 c sour cream
  • 1/3 c mayonnaise
  • 1 small can green chiles
  • salt and pepper

INSTRUCTIONS:

  1. Layer your veggies up to the cheese in any order you like, but start with the lettuce. Make sure you lay your tomatoes on a couple of pieces of paper towelling. Do this with the black olives too, to get them as dry as possible. Once they are as dry as possible, then layer them in. It’s best to end with the avocado so the dressing can seal it off from air which keeps it nice and green.
  2. Mix together the cream cheese, sour cream and mayo. Add the can of chiles, and mix. Add salt as needed and some pepper to taste.
  3. Spread the dressing over the top of the veggies making sure to get to the edges so you “seal” in the veggies well.
  4. Sprinkle with the cheese so that it covers the top.
  5. Cover with plastic wrap until ready to serve.

SERVES: 8

NOTES: It’s best to use a straight sided bowl if possible. To serve you want to cut straight down, so each serving contains the full array of the contents. The salad is sturdy enough to usually hold its place so that the last serving has some of all of the ingredients, most especially the dressing. Serve with some tortilla chips on the side.

SOURCE: Sherry Peyton

Bacon Eye-Talian Meatloaf

Bacon-BBQ-Meatloaf Meatloaf is comfort food for us, and serves a dual purpose of being the center of a great dinner and an even better sandwich cold. We never are sure which we like the best.

This one fits both purposes most excellently.

It won’t last long in your house I promise you.

 

 

INGREDIENTS:

  • 1 lb ground beef (leaner)
  • 1 lb ground pork
  • 2 cloves garlic, microplaned
  • 1/2 c finely chopped onions
  • 3 good slices of a sourdough or other hearty bread, cubed and soaked with 1/3 c of milk
  • 2 tbsp fresh oregano
  • 1 tsp thyme
  • 1/4 c fresh parsley,chopped
  • salt and pepper
  • 3 eggs lightly mixed
  • 1 c mozzarella shredded
  • 1/2 parmesan cheese shredded
  • 1 tbsp Worcestershire sauce
  • 1 tsp cayenne pepper
  • 2 tbsp Dijon mustard
  • slices of bacon or pancetta
  • can of diced tomatoes well-drained
  • 3 tbsp of honey
  • slices of provolone cheese

INSTRUCTIONS:

  1. Add all the ingredients up to the bacon in a large bowl and mix gently until everything is evenly distributed.
  2. Line a loaf pan with plastic wrap and put the meatloaf in it, covering with plastic.
  3. Refrigerate for a couple of hours so that the meatloaf can “set up.”
  4. Turn it out onto a rack (so that the grease can drip off and away. Layer on the bacon in a single layer.
  5. Place in a 400° oven and bake for 45 min. or until internal temperature is 160°.
  6. Meanwhile mix the well-drained tomatoes with the honey and some salt and pepper.
  7. When the meatloaf is baked, remove from the oven, place the diced tomato mixture down the center and lay thin slices of provolone cheese over the top.
  8. Reduce the oven to 300° and return the meatloaf for 15 minutes or until the tomatoes have warmed through and the cheese has melted.
  9. Let sit for 20 minutes to rest.

SERVES: 8

NOTES: You could add chopped spinach if you like. Or make it ahead up to the topping and then just reheat and add the topping.

SOURCE: Sherry Peyton

Tandoori Chicken Wings

tandoori-chicken-0119-md110429_horiz I love wings. They are a favorite snack of mine. So the more recipes the better.

This one is Indian in nature. Tandoori spices predominate.

You can do this one in the oven, but it would work perfectly well on the grill.

Enjoy.

INGREDIENTS:

  • 3/4 Cup Plain Greek yogurt
  • 1 1/2 Tbsp Fresh lemon juice
  • 1/2 Tbsp Fresh ginger, minced
  • 1/2 Tbsp Garlic, minced
  • 1/2 Tbsp Allspice
  • 3/4 tsp Cayenne
  • 3/4 tsp Smoked paprika
  • 1 Tbsp Cumin powder
  • 1/2 Tbsp Coriander seed powder
  • 3/4 tsp Salt
  • Generous pinch of pepper
  • 1 Tbsp Coconut oil, melted
  • 1 1/2 Lbs Chicken wings (about 12 wings)

INSTRUCTIONS:

  1. In a large bowl mix together all of the ingredients for the wings, and stir well to make sure all the spices are evenly distributed. Add in the wings and stir so that they are coated in the yogurt mixture. Cover and refrigerate for at least 2 hours
  2. Once the wings have marinated, preheat your oven to 400 degrees and line a baking sheet with cooking spray.
  3. Take the wings out of the marinade (don’t scrape off the excess!) and place them on the prepared baking sheet. Bake until the outside has darkened and is nice and crispy, about 45-50 minutes.

SERVES: 4

NOTES: A dip with mint would be fine, or just eat them plain. Room temperature is the best I think.

SOURCE: Whole Yum

Cauliflower Salad with Radicchio, Pistachios and Raisins

caulisalad1-5 Living in an area of the country where summer is longer than most, we grill a lot. And so having lots of options for salads really matters.

This one is delightful. Good for you and pretty and just great with all sorts of grilled meats.

Best of all, it’s all raw so you can make this up quickly. I make this all up in the morning and just add the dressing an hour or so before eating and let it sit out. Good cold or at room temperature.

INGREDIENTS:

For the Salad

  • 1 Head Cauliflower (if you use organic), about 2/3 of a regular head
  • 1 Small Head Radicchio, shredded
  • 2/3 c celery, diced
  • 4 Scallions, Diced
  • 1/2 Cup Golden Raisins
  • 1/2 Cup Shelled Pistachios

For the Dressing

  • 3 to 4 Tablespoons Apple Cider Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Teaspoon Dijon Mustard
  • Salt & Pepper To Taste

INSTRUCTIONS:

  1. Place all the salad ingredients in a bowl.
  2. Whisk the dressing ingredients in a separate bowl.
  3. Pour dressing over the salad ingredients. (I didn’t use all the dressing) and stir to coat all.
  4. Serve cold or at room temperature.

SERVES: 8

NOTES: You could add carrots perhaps, radishes, etc.

SOURCE: Italian Food Forever