Recipe of the Week: Orzo With Roasted Veggies

This Recipe is from the Barefoot Contessa, who is actually a jerk, but is a really good cook.  Ina Garten, the Barefoot Contessa, twice turned down a little boy who's dream was to cook a meal with her.  Oh, and the little boy asked her though the Make-A-Wish foundation because he is has acute lymphoblastic leukemia.  Like I said, she's a jerk.  Anyway, here is the recipe, with couple changes here and there.  This is a recipe you can flavor to taste.  Just have fun with it, it's really hard to go wrong.

Ingredients:

Zucchini
Bell Peppers (Red, Orange or Yellow)
Onion
6 Scallions, (Green Onions), sliced on a bias
3/4 lb. Feta Cheese, 1/2 inch diced or crumbled
2 cups Fresh Parmesan Cheese
1/4 cup Pignolis, (Pine Nuts), toasted
2 lb. Orzo
Fresh Juice of 2 Lemons
Extra-Virgin Olive Oil
1 can Chicken Broth
15 Fresh Basil Leaves, cut into julienne
3-4 Cooked Chicken Breasts cut into chunks

Cut vegetables (zucchini, peppers and onions) into one-inch chunks then toss them with 1/3 cup olive oil, salt and pepper (if you can, make it fresh ground black pepper).  Roast the vegetables in a single layer on a cookie sheet at 400° F for 35-40 minutes, or until golden brown.  Cook orzo according to directions.  Add the chicken broth to the lemon juice and drizzle in 1/3 cup olive oil while whisking to make vinaigrette.  Season the vinaigrette with salt and pepper and then pour over the pasta.  Add chicken and vegetables then toss.  Sprinkle in Feta Cheese, Parmesan, pine nuts, basil, and green onions.  Toss again before serving.

I recently made this concoction with three one inch round zucchinis, three bell peppers (one yellow, one orange, and one red), and one onion.  It was a good amount of vegetables for the amount of Orzo I used (two one lb. boxes).  I found a tube of fresh basil by the fresh herbs that works like a charm (http://www.gourmetgarden.com/us/product/view/Basil).  Also, I didn't add pine nuts.  They taste amazing, but they are wicked expensive.  Also, the original recipe calls for eggplant, which I love, but my husband doesn't, so I didn't add any.  If you want the original recipe, it can be found here, http://www.food.com/recipe/orzo-with-roasted-vegetables-barefoot-contessa-ina-garten-111976.

To slice on a bias cut diagonally so that the finished product has a trapezoid type shape.  This is often seen with fancy carrots.  To cut into julienne, cut into thin slices, like matches.  This is used for making fries and other thin cut dishes.

The Daily Bites: Pike Place Chowder, Doc's Marina, Zeeks Pizza again, Lunchbox Laboratory, and Ivar's

We ate at a lot of delicious places while Shan and Billy were here.  


Matt and I had eaten at Pike Place Chowder before, but it was more amazing then I remembered!  The first time I had chicken and corn chowder, and this time I had California Clam Chowder.  I would definitely recommend it!  Matt had scallop chowder, I may or may not have had several spoonfuls, and it was also amazing.  Later I looked up some tips from the owner, apparently they add dill and lime juice.  Whatever they do, they should keep doing it.  


Kristin Hannah treated us to Doc's Marina when we met her on Bainbridge Island.  I had the lobster bisque and it was really good.  I am mainly excited I discovered they serve lobster mac and cheese, which are two of Matt's all time favorite foods.  We will be going back, probably for Matt's birthday.


We had to introduce them to Zeeks Pizza, and they picked the club chicken pizza.  It was really good, but the Buffalo Soldier is still my favorite.  I love that Zeeks uses fresh herbs.


We went to Lunchbox Laboratory because we had heard a lot of good things about it.  It was all true.  But it was dramatically under-exaggerated.  THAT WAS THE MOST AMAZING HAMBURGER I HAVE EVER TASTED.  It was like a Fourth of July firework display in my mouth, but on Christmas, while wearing my favorite Halloween costume.  It was Dork (duck and pork), feta, black truffle mayo and gorgonzola spread.  My mouth is literally watering just thinking about it.  Enough about an amazing sandwich.  


We also went to Ivar's (Keep cɐlm) the Seattle classic.  I had scallops and chips.  And it was tasty as always.

Recipe of the Week: Chicken Pot Pie with Corn Bread Crust

I made up this recipe this week because both Matt and I have colds, and I wanted something hearty and warm to eat.

3 cups chicken thighs, cut into one inch cubes
2 cups pre-sliced mushrooms
1 medium onion diced
1 (16 oz) bag baby carrots
1 (14.5 oz) can cut green beans (low sodium)
1 (15 oz) can green peas (low sodium)
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of potato soup
1 bag Marie Calendar's® Original Cornbread Mix (Low Fat)

Preheat the oven to 375° F

Add the baby carrots to a pot with about two cups boiling water and boil the carrots until they are tender.  Meanwhile, combine the chicken, mushrooms and onion in a frying pan and cook until the chicken is cooked all the way through.  I like to wait until there is a little golden brown on the bottom of the concoction.

Drain the green beans and green peas and mix them together in a large bowl, then mix in the cream of potato soup and cream of chicken soup (don't add any water to the soup!).  Drain the water from the boiling carrots and add them to the green bean bowl.  Finally add the chicken, mushrooms and onions to the green bean bowl and thoroughly mix all the vegetables, chicken and soup together, and then put the mixture in the bottom of a large casserole dish.  Make the cornbread by following the directions on the box, and then pour the batter over the top of the vegetables and chicken.

Bake for 35 minutes and then reduce the heat to 350° F, and continue to bake for about 10 minutes or until a knife inserted into the center of the bread comes out clean.  Cool for a couple minutes before eating and enjoy!

Recipe of the Week: Creamy Chicken with Broccoli Shells

This recipe is from the Sandra Lee Semi-Homemade Slow Cooker Recipes book.  Matt and I were looking through our cook books, and he asked if I would make this one, so naturally I did.  He loved it.  I thought it was good, and I will make it again when he requests it.  I added commentary in italics.


1 Box (12-ounce) dried jumbo pasta shells
1 package (10-ounce) frozen chopped broccoli
2 tablespoons water
1 large egg
1 container (15-ounce) ricotta cheese
1 cup cooked chicken, chopped
2 cups shredded mozzarella cheese
1 tablespoon dried Italian seasoning
(Basil, Oregano, Thyme, Rosemary, Marjoram and Garlic)
1 teaspoon salt
1 teaspoon ground black pepper
1 jar (16-ounce) roasted garlic Alfredo pasta sauce (We used sun-dried tomato Alfredo, it's Matt's favorite)

Preheat oven to 350° F. (FYI: shift+option+8 makes the degree symbol)

In a large pot of salted, boiling water, cook pasta for 12 minutes or just until al dente.  (I never use salt and the box says cook for 9 minutes for al dente, but I would go in-between and cook for about 10 1/2.)  Drain and rinse with cold water to stop cooking; drain.  Set aside.

Place broccoli and the 2 tablespoons water in a microwave-safe bowl.  Cover and microwave on high setting (100% power) for 5 minutes.  Drain and transfer to a large bowl.

In a small bowl, beat egg with a fork.  Stir egg, ricotta cheese, chicken, 1 cup of the mozzarella cheese, Italian seasoning, salt, and pepper into broccoli until thoroughly combined.  (Once again, I didn't add salt.  Matt always knows he can add salt and spices to anything I cook.)

Spoon 1 cup of the pasta sauce into a 13x9-inch baking dish; set aside.  Fill 21 to 24 pasta shells with chicken mixture.  Arrange in baking dish.

Spoon remaining pasta sauce over shells.  Sprinkle with remaining mozzarella.  Cover loosely with aluminum foil.

Bake in preheated oven for 35 to 40 minutes.  Remove aluminum foil and cook for 5 to 10 minutes more.

Recipe of the Week: Chicken Tortilla Soup

I love this soup. It is amazing. Special thanks to Amy Price and AllRecipes.com. I like to add a can of black beans and omit the corn and cumin. Double the recipe for an extra big crock-pot.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour 
2. in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
5. Bake in preheated oven until crisp, about 10 to 15 minutes. To 
6. serve, sprinkle tortilla strips over soup.

Recipe of the Week: Elizabeth's Chicken Chili

Everything I've learned about cooking, I learned from my Mom. My Mother is an incredible cook, and this is one of her recipes. It is the best Chicken Chili Matt and I have ever tasted.

3 15oz Cans Great Northern White Beans

(or 2 Cans White beans and 1 Can Black Beans)

1 Small Onion

2 Cups Chicken broth or bouillon

1/2 tsp Chopped garlic minced

2 Tbsp Butter

1 Cup Sour cream

2 Cups Cooked chicken

1 Can Diced green chilies

1/2 tsp Cumin

1/2 tsp Oregano

3/4 tsp Salt

Pinch of black pepper

Dash of Cayenne Red pepper

In a pot large enough to hold all the ingredients, saute onions and garlic in 2 Tbsp butter, then add all the ingredients except the sour cream. Simmer on just above medium heat for 10 minutes. Then add the sour cream and serve.

Recipe of the Week: Family Spaghetti Pie

This recipe sounds weird, but it is actually delicious. It comes from Campbell's Kitchen and once again I have added some commentary.

1 pound ground beef (or chicken tenders)

1 cup Pace® Picante Sauce

1 cup Prego® Mushroom Italian Sauce

(Or any Prego® sauce you like)

3 cups hot cooked spaghetti

1/3 cup grated Parmesan cheese

1 egg, beaten

1 tablespoon butter, melted

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Directions:

Cook the beef in a 10-inch skillet over medium-high heat until meat is well browned, stirring frequently to break up meat. Pour off any fat. Stir picante sauce and Italian sauce into the skillet and cook until hot and bubbling. (For the chicken, I usually grill it on the George Foreman grill and then cut it into chunks and add it to the sauce and let it simmer for a bit.)

Mix the spaghetti, Parmesan cheese, egg and butter in a medium bowl. Spread on the bottom and up the side of greased 10-inch pie plate. Spread ricotta cheese in the spaghetti shell. Top with the beef mixture.

Bake at 350° for 30 minutes or until hot and bubbling. Sprinkle with mozzarella cheese. Let stand for 5 minutes before serving. Cut into wedges.

Recipe of the Week: Jessica's Chicken Chowder

This is recipe I came up with today while using what ever we had on hand in our apartment. It is the combination of a white chicken chili recipe (http://www.karenceliafox.com/ Eating/recipe_whitechili.htm) and a chicken chowder recipe.

2 large onions

1/2 cup unsalted butter

2/3 cup flour

1/2 tsp sugar

1 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

2 cups milk

2 cups chicken broth

2 cups canned corn

2 cups canned carrots

(or what ever vegetable you want)

1/2 cup water

5 chicken tenders

(grilled and diced)

1/2 cup Monterey Jack cheese

(finely shredded)

1 tsp Tabasco Sauce

Mince the onions and then put them in a pan with a little oil. Cook until all the onions are translucent. In a large pot, melt 1/2 cup of butter over low heat and whisk in the flour. Cook the roux, whisking constantly, for three minutes. Stir in the onions and gradually add the broth and milk, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally until it thickens. Stir in, Tabasco, sugar, salt, pepper and garlic powder. Add water, vegetables, chicken and cheese and cook over medium-low heat for 15 minutes stirring occasionally.

Recipe of the Week: Jessica's Cheesy Enchiladas

I created this recipe myself as I was trying to clean out my fridge. It turned out to be AMAZING. So, here it is:

Preheat the oven to 350°

1/2 Cup Salsa (La Victoria Cilantro)

1 Packet Taco Seasoning (McCormick)

Dash of Chili Pepper

1 Diced Tomato

1/8 Cup finely chopped Onion

3 Grilled Chicken Tenders, Diced

Spritz of Lime Juice

Add the appropriate amount of water for the taco seasoning to a sauce pan. Add all the other ingredients and simmer until it thickens.

3/4 Cup Ricotta Cheese

2 Cups Marble Cheddar

Dash 0f Parsley

Dash of Freshly Ground Pepper

Dash of Parmesan Cheese

In a separate bowl combine the cheeses, parsley and pepper. Mix throughly.

Put 1/4 cup of the taco and 1/4 cup of the cheese mixture into a tortilla. Roll it up and put it in about a 8 x 8 pan. Continue to add the mixtures to three more tortillas and roll them up and put them next to the first. Cover the tortillas with any remaining mixture or just add some marble cheddar to the top. Bake at 350° for 15 to 20 minutes or until the cheese and sauce starts bubbling and the enchiladas are heated throughout.