Wednesday, August 31, 2011

How to Make Roasted Veggies with Orzo


You know this dish had to be pretty special if John gave it 4.5 stars!  He has been stingy with the ratings lately so I'm glad he enjoyed this dish.  On Wednesdays in our newspaper is a publication called American Profile.

Started with these fresh ingredients (and we actually found a zucchini in our garden that wasn't the size of a baseball bat!)


The veggies are chopped, tossed with olive oil and Italian seasonings and then roasted



Meanwhile prepare the orzo pasta by first sauteing it in olive oil (the flavor from doing this is amazing) and then simmer with chicken broth until liquid is absorbed.

Raw


Sauteed


Finished product

Toast pine nuts (this is done in a dry pan over medium heat)



Once veggies are roasted, mix in orzo and top with feta and pine nuts - cover and bake for about 25 minutes 



This was really good! I'm calling the leftovers!









Roasted Veggies with Orzo Serves: 6-8 Calories: NA Prep Time to Table: 75 minutes
Recipe : Newspaper insert-American Profile (adapted)

 Ingredients:
-1 lb. asparagus, trimmed
-3 bell peppers (red, green, yellow)
-6 green onions
-1 cup cherry tomatoes
-1 medium zucchini (scoop out seeds)
-4 tbls olive oil
-1 tsp minced garlic (from jar)
 -1 tbl Italian seasoning
 -3/4 tsp salt
-1/8 tsp fresh ground pepper
-1 cup orzo
-2 cups chicken or vegetable broth
-1/2 cup pine nuts toasted
-3/4 cup crumbled feta cheese

Preparation:
1. Preheat oven to 375
2. Cut vegetables (except tomatoes-leave whole) into bit sized pieces and place in 9x13 baking dish. Add 2 tbl of olive oil, garlic, seasoning and S&P. Toss well and roast about 30 minutes until tender
3. Add remaining 2 tbl oil to medium skillet; add orzo and sauté until brown. Add broth, bring to boil, cover and reduce heat to low, cook until liquid is absorbed.
4. Add orzo to roasted vegetables, mix well. Sprinkle with pine nuts and feta; cover with foil and bake for 20-25 minutes.

Notes:

Tuesday, August 30, 2011

Roasted Veggies with Orzo


John gave this meal 4.5 stars!  Come back tomorrow to see how it was made and get the recipe... there are things I must tend to tonight!!

Monday, August 29, 2011

Chicken Cordon Bleu Casserole


Tonight's dinner was found in the new Kraft Food and Family magazine.  It caught my eye as a comfort type food dish and since the nights are starting to get a little cooler, I felt this dish would hit the spot.  I followed the recipe as is - no tweaking - and I don't think I would change a thing.

The ingredients


Chop chicken, ham and broccoli and add to the soup/mustard mixture




Layer with swiss cheese then prepared stuffing mix



About 40 minutes later - dinner is done!  Mr. John gave it 3.5 stars!



Chicken Cordon Bleu Casserole Serves: 4-6 Calories: NA Prep Time to Table: 1 hour
Recipe : Kraft Food and Family Fall 2011

Ingredients:
-1 6 oz. pkg Stove Top Lower Sodium stuffing mix
-1 can Cream of Chicken soup
-1 tbl Grey Poupon Dijon Mustard
-1 lb. boneless chicken cut in bite sized pieces
-3 cups small fresh broccoli florets
-12 slices Oscar Mayer Deli Fresh Shaved Smoke Ham, chopped
-6 slices thin swiss cheese slices

Preparation:
1. Heat oven to 375; prepare stuffing on package
2. Mix soup and mustard then add chicken, ham and broccoli.
3. Spoon into 2 qt. casserole dish top with cheese and then the stuffing
4. Bake 35-40 minutes until heated through
5. Let stand about 5 minutes before serving

Notes:

Sunday, August 28, 2011

C is for Cookie



School's just around the corner and back in the day when the girls were in school I made a special treat for the first and last days.  Big chocolate chip cookies... the girls loved this tradition and I carried it through until Danielle graduated in 2006.  Today I'm heading to see Danielle and her new apartment and thought I'd surprise her a treat.  Here's a look from years past of some of the ones I made







This is the year we had an exchange student, Delphine, from France



What traditions do you have or want to start??

To make a big cookie follow these instructions  - start with a regular recipe of toll house cookie dough, a 12" Wilton cake pan that is greased very well, put the dough in (about 3/4 of the recipe) and leave about 1" around the edges... the cookie will bake out to the edge but the crust edge won't be too hard or dark..  Bake at 350 for about 20-22 minutes - keep checking and it is OK for the dough to still be soft - it will harden when it cools and again you will have a nice texture.  Cool in the pan for about 10 minutes, run a knife around the edges and invert onto plate and flip again.  When cool decorate with store-made frosting... really easy and very delicious too!



ooops!




Leftover dough...






Danielle was very surprised and loved it!

Thursday, August 25, 2011

Thursdays on First

Tonight we ate at downtown Rochester at the Thursdays at First event.  Next Thursday is the last one for 2011 and we wanted to get our fix in before the food vendors were gone!  I work right by where it is held so I get to go more often but it was Mr. John's first time this summer.  We have some favorite vendors we visit.  First up John decided to go for a burger (and of course a tasty beverage)




I enjoyed my beverage while he ate then we wandered over to the Pescara Restaurant stand that serves Shrimp Tacos!  I covet these...Mr. John ate one too so I said try to remember what is in and the flavors you taste... oh my - don't these look awesome! (and they were!)




We walked around some more and then we decided WHY NOT have dessert!  I chose a cupcake and Mr. John a homemade ice cream sandwich - both were delicious!





Here's Johnny's!


We had a fun night, ran into a couple groups of friends and then headed home before the crowds picked up!
Until 2012...