Serving Up {Pasta}: Parmesan Orzo with Basil

Isn't Orzo a great little pasta?  I don't know what it is about it, but I think it is so fun and I find myself drawn to any recipe that has it in it.  And man am I ever glad that my fascination with Orzo caused me to stumble upon this recipe.  The basil and Parmesan flavors are subtle enough to make this a terrific side dish, yet flavorful enough that you could easily use this recipe as a base for a main dish - by tossing it with roasted vegetables or sausage or both!

I would normally mention that this recipe makes a large amount if used as a side dish - except for the fact that we have never had any left over when I have made it, despite it's large quantity.  So I guess that speaks to it's deliciousness, as well as maybe also to our tendency to eat a bit more than necessary when it's just darned good!

One Year Ago: Pumpkin Doughnut Muffins

PARMESAN BASIL ORZO     
(recipe from Tasty Kitchen)
printable version

3 Tbs. butter
1 1/2 cup orzo
3 cups chicken broth
6 Tbs. freshly chopped basil
1 cup Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper

Melt the butter over medium heat in a large stockpot.  Add the orzo and saute until the orzo begins to turn golden brown.  Slowly add the broth and bring to a boil.  Cover and simmer for 20 minutes or until all of the broth has been absorbed.  Remove from the heat and add the basil, Parmesan and salt and pepper to taste.

Serving Up {Vegetable}: Smashed Parmesan Potatoes

Yummy, Yummy, Yummy!

These potatoes are one of my favorite!  In fact, my husband, who is not a huge potatoe fan, would give these potatoes two thumbs up!  I made these for a dinner guest recently and I found my husband a couple of days later raiding the fridge.  When questioned, he admited that he was looking for leftover potatoes - a phrase I never thought that I would hear!  No leftovers honey - they are simply too good!

No worries if making smooth (lump free) mashed potatoes are a struggle for you.  These potatoesa are meant to be "smashed", not "mashed" so embrace the lumps and enjoy these potatoes.

One Year Ago: Scor Cake

SMASHED PARMESAN POTATOES     

(recipe from Karen S.)

printable version

3 pounds red potatoes
1 1/2 cups half & half
1/2 cup butter
1/2 cup sour cream
1 cup fresh parmesan, grated
salt & pepper

Wash and scrub the unpeeled red potatoes and place in a large pot.  Cover with water and generously salt and boil until very fork tender. Drain. In saucepan heat together the half & half and the stick of butter. With potato masher break up the potatoes some, but don’t turn them into mashed potatoes (like one mash per potato). Slowly add the hot cream and butter, folding in. Gently stir in the sour cream, the freshly grated parmesan cheese and salt and pepper to taste.

Serving Up {Vegetable}: Roasted Broccoli

I love roasted vegetables enough that I knew that I would love this recipe before I even tried it (it didn't hurt that it's Ina Garten's recipe, so you know it is going to be delicious!).  Luckily I did try it and it was the hit that I expected it to be!  Even my three year old was declaring his adoration for the broccoli - and that NEVER happens!

One Year Ago:  Mom's Chocolate Cake from scratch

                        Spinach Pie

ROASTED BROCCOLI     

(recipe from Ina Garten)

printable version

2 to 2 1/2  pounds broccoli
2 garlic cloves, peeled and thinly sliced
Good olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. grated lemon zest
1 Tbs. freshly squeezed lemon juice
2 Tbs. pine nuts, toasted
2 Tbs. freshly grated Parmesan cheese
2 Tbs. julienned fresh basil leaves (about 6 leaves)

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 4 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Serving Up {Salad}: Pesto Pea Salad

I love to try variations on salads.  The possibilities are endless and I really don't tire of anything green (doused in dressing that is).

I have a sister-in-law who I consider to be a gourmet cook.  She really is!  She also cooks very practically - utilizing veggies in season that she buys at the local farmer's market (that she walks to).  If there were anyone that I wish would begin blogging all of their recipes, it would be her.  Luckily, I do know that she frequents Martha Stewart and Ina Garten as sources for many of her recipes so that helps me in my quest to recreate her gourmet!  This salad is one that she brought to a family picnic and I promptly made myself to take to church BBQ.  It's super simply and a nice variation from your everyday green salad.

PESTO PEA SALAD     

(recipe from Ina Garten)

printable version

2 cups frozen peas (I prefer petite peas)
2 Tbs. pine nuts, toasted
2 1/2 cups baby spinach leaves
4 Tbs. pesto (I used jarred but you could make your own)
Shredded Parmesan cheese
Bacon, cooked and crumbled

Fill a pot with generously salted water and bring to a boil.  Add peas and cook for 1 minute.  Remove peas from heat and immediately immerse the peas in a bowl of ice water to stop them from cooking.  Drain well once completely cooled.

Place spinach leaves in a medium sized bowl.  Sprinkle the peas and toasted pine nuts over the spinach.  Add the pesto and toss until well coated.

My own variation:
Garnish with freshly shredded Parmesan cheese and sprinkle with cooked, crumbled bacon.

Serving Up {Pasta}: Garlic Chicken Farfalle

As I am sorting through all of my recipes (the purpose of this blog, lest I forget) I am a bit shocked at how many of our frequently made recipes are pasta dishes.  I guess we really like us some pasta!  I hope what they say about pasta being bad for our diets isn't really true or else I am in big trouble.  Maybe I have some Italian in me deep down and that accounts for my affinity for all things al dente.

This recipe is delicious!  Pasta, chicken, bacon, cream - how can you possible go wrong?  I frequently will double the chicken as I cook it in the crock pot so that I end up with twice as much chicken as I need and I will then freeze half of it for later use.  Because the chicken cooks all day in the crock pot (easy!), putting dinner together only requires the boiling of the pasta and about 10 minutes to make the cream sauce.  Toss it all together and viola!

GARLIC CHICKEN FARFALLE     

(recipe from Becky Higgins)

printable version

3-4 chicken breasts (boneless, skinless)
1 (12 oz) Lawry’s mesquite marinade with lime juice
16 oz. Farfalle pasta 

1 c. heavy whipping cream 

2 to 3 cloves garlic, crushed 

1 Tbsp. pepper

1/2 c. butter 

1 lb. bacon, cooked & crumpled 

1/2 c. shredded Parmesan cheese 

Place chicken in a crock pot and pour bottle of marinade over it.  Cook on low for 6 hours. When cooked, remove from crock pot and shred it.  Set this aside. 

Prepare the pasta by boiling it until al dente.  Drain.

In a small saucepan, melt the butter; add the garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. 

Place pasta in a large bowl.  Pour butter/whipped cream mixture over the pasta and add the shredded chicken; gently toss.  Prior to serving sprinkle a bit more shredded parmesan cheese on top.

Serving Up {Pasta}: Ravioli with Balsamic Browned Butter

Sometimes a title says it all - I believe that anything that includes "browned butter" is something worth making.  When Giada (notice the first name basis) made this ravioli with BALSAMIC browned butter I nearly fainted as I gasped "must" "make" "this"!

I admit that I frequently make pasta meals - it's the stage of life I'm in with four young kids.  This, thankfully, is not your kids pasta.  The kids are happy because it's ravioli, but you will be happy because you can top it with freshly shaved Parmesan and toasted walnuts (or my preferred pecans) and serve it with a side salad and feel that you have just treated yourself to a little slice of gourmet.

RAVIOLI WITH BALSAMIC BROWNED BUTTER      Pin It

(recipe from Giada de Laurentiss)

printable version

18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts (or pecans)
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Serving Up {Vegetables}: Roasted Asparagus

I love spring...when there is so much fresh produce in the markets.  Asparagus is one of those spring delights that I look forward to.  I have always loved asparagus but up until a couple of years ago I didn't make it very often.  Then I discovered roasting it to prepare it, and while it's not nearly as pretty as when it is steamed, it is SO good.  It is not uncommon for me to have roasted asparagus for lunch a couple of times a week when it is in season.  I know you're jealous!  Give it a try and you will be surprised at how easy (and yummy) it is.

ROASTED ASPARAGUS     

printable version

1 bunch of asparagus spears

olive oil

balsamic vinegar (optional)

sea salt

freshly ground pepper

Parmesan cheese

Heat the oven to 425 degrees.

Wash the asparagus and break the tough ends off.  Place on a foil lined baking sheet in a single layer.  Drizzle with olive oil and then balsamic vinegar (or use a balsamic dressing in place of both the oil and vinegar).  Roll the spears around until well coated.  Sprinkle with sea salt and freshly ground pepper.  

Bake for 20-25 minutes until they are tender but still crisp.

Grate fresh Parmesan cheese over the top as soon as they come out of the oven and allow to sit until the cheese melts.

Serving Up {Vegetable}: Rosemary Herbed Potatoes

This is a recipe for something that I don't actaully use a recipe to make.  I just eyeball everything and determine the amount of sauce based on the amount of potatoes we are making.  I will mention that we find that when we make these for dinner, the more potatoes the better.  My kids can put down potatoes when they are made this way.  It's pretty impressive actually.  In fact, my eight year old, who is adverse to about 99% of what I cook, has declared these his favorite potatoes.  It's nice to have something that can serve as a white flag in the parent/child relationship.

We like to use the little yellow fingerling potatoes when we make this recipe.  For us we find them at Trader Joe's year round or at New Seasons when they are in season locally.  You could use a red potato, but the fingerlings are so moist and have a natural buttery taste that makes them our favorite.

What really makes this recipe is the fresh rosemary.  In a pinch you could use dried rosemary, or even substitute a different herb, but you must try these at least once with the real thing.  You will be rewarded with a delicious aroma of baking rosemary filling your kitchen before you even get to take your first delectable bite.  You can freeze any leftover rosemary you may have so that you don't waste any - or if you prefer, throw the remainder into a loaf of homemade french bread!  Delicious!

ROSEMARY HERBED POTATOES     
printable version


Mayonnaise
Dijon mustard
Olive oil
Salt and Pepper
1-2 garlic cloves, minced
Fresh rosemary, removed from stem and coarsely chopped
Fingerling potatoes, washed and cut into bite size
Parmesan shreds

In a large bowl combine equal parts mayo, Dijon and olive oil.  Add salt and pepper to taste, one teaspoon of minced garlic and a handful of fresh rosemary.  Mix well.  Add the potatoes and toss to coat.  Pour out onto a foil lined baking sheet.  Sprinkle with Parmesan shreds.  Bake at 425 degrees until fork tender - approximately 30 minutes - stirring (carefully) once halfway through the baking process.

Serving Up {Soup}: Tomato Basil Parmesan Soup

I love soups.  I really love soups.  I have been known to serve soup in July in Las Vegas - not because it was cold but because I was simply craving soup.  Now that we are living in the Northwest we have more "soup weather" days which I have been taking advantage of.  There is nothing like a yummy, warm bowl of soup and some crusty bread smeared thick with butter.  Perfect meal in my book!

I had a favorite homemade Tomato Soup recipe for a number of years, yet I am guilty of trying new recipes even for things that I already have a "perfect" recipe for.  That is how I stumbled onto this recipe.  I marked it because I liked the idea that it was a slow cooker recipe - yet the first time I made it I hadn't left enough time to utilize the crock pot so I made it on the stove.  It was LOVE at first bite.

The only thing that I have been known to do differently (other than I usually make it on the stove top) is to put small batches of it into my blender when it is all done and blend it down so that no chunks remain.  I personally am a fan of the chunks but I get outvoted by the masses at my house, so the chunks have to go.  If you choose to do the same, be aware that if the soup is too hot when it is put in the blender it tends to "explode" in the blender.  So only put a cup or two into your blender at a time.  It takes a bit longer but in the end is it's a better option than cleaning tomato soup from cupboards and the ceiling - ask me how I know :)

SLOW COOKER TOMATO BASIL PARMESAN SOUP     Pin It
(recipe from Good Things Utah)
printable version

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano
1 Tbsp. dried basil
4 cups chicken broth
½ bay leaf, ½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil (if using fresh oregano and basil, if using dried oregano and basil add it in the last hour of cook time), and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. About an hour before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on LOW for another hour until ready to serve. Serves 8.