Welcome Back! + {Parmesan Orzo}

HOL-Y Hiatus!

Guys, the holidays totally got the best of me. I am so so sorry.

I am sorry for myself because I seriously feel terrible for those of you that were following my blog; what a complete let down!

But I am most sorry because I cooked some absolutely delish stuff over the holidays. I know I will be making them again though; and if I get super duper, new-years-resolution-type ambitious I will post the recipes from the yummy stuff I made over the last couple months (you will just have to deal with no pictures).

Between flying to Nebraska for Thanksgiving...where I wasn't able to do any cooking of some of my favorite traditional dishes for my favorite cooking-holiday because we stayed in a hotel...and the extra short amount of time between Turkey Day and Christmas this year...AND hosting Xmas eve dinner at our house...okay you get the picture; I WAS BUSY! I could go on and on....but truthfully I apologize for my lack of posting over the last two months. I promise to post aaaalooott more this year (its 2014...weird?) and I thank you all who will continue to visit and follow my blog :-)

Lets start with a delicious recipe I found on one of my all time favvvv blogs Cooking Classy.

Parmesan Orzo

The best part of this recipe? Besides the fact that its incredibly easy but tastes like you got it from a gourmet bistro? IT'S VERSATILITY whoa- too big of a word for the first day back.

Honestly though, you can make this delicious Parmesan Orzo into anything your little heart desires. 

+PLUS+ I know we are all going to be on this 'new year new me' kick...which I totally appreciate, don't get me wrong I'm trying to fit into a bridesmaid dress in less than 6 months! I'm not sayin' this recipe is healthy because it's really not...BUT it's light on the tongue and tummy. You can eat it without feeling like you just ate a giant 5 lb. bowl of Fettuccine Alfredo from Olive Garden, but with the same kinda taste. YES!

The original recipe is called Parmesan and Spinach Orzo, because there is spinach in it- obviously. I had some spinach (which is why I originally decided to make this) but discovered real soon after I opened the bag that it was no longer okay to eat |YUCK|

You should add spinach! I've made it this way before and it gives the dish a beautiful color, a yummy crunch, but also a healthy-ish factor that you shouldn't pass up. You really can really add justttt about anything to this and it would be good. I've added chicken, it would be so good with shrimp. You can serve it warm right out of the pan as like a side to some fish at dinner, you could refrigerate it and add some halved grape tomatoes and it would be an awesome pasta salad side dish for a pot luck! 

I just had a small bowl for lunch with a left over warmed up bread stick, it was perfect!

Ingredients

• 2 1/2 cups uncooked whole wheat orzo
• 2 Tbsp extra virgin olive oil
• 6 Tbsp finely chopped yellow onion
• 2 cloves garlic, minced
• 2 tsp all-purpose flour
• 1 cup milk (I used 2%)
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups packed chopped spinach
• 1 Tbsp chopped fresh parsley
• 3 oz. finely shredded Parmesan (3/4 cup slightly packed), plus more for topping 

Directions

• Cook orzo according to directions listed on package. Meanwhile in a medium saucepan, heat olive oil over medium heat. Add onions and saute until tender, about 3 minutes. Add in garlic and flour and cook, stirring constantly, 1 minute. While whisking slowly pour in milk and cream and season with salt and pepper to taste. Bring mixture to a simmer and cook, stirring constantly, until thickened.
• Mix in chopped spinach and parsley and allow to heat just until spinach begins to wilt, about 1 minute, then remove from heat and stir in Parmesan. Stir until cheese melts (returning to warm heat if needed to help melt cheese). Stir in drained orzo and serve warm garnished with additional Parmesan if desired.

 

Goulash

There are a lot of different versions of goulash in the world; this is my version. My mom originally made it with ground beef, but guess what? I don't like ground beef. I tried it with kilbasa chicken sausage and it was delicious, not to mention cuts down on the calories a little bit. The sausage gives it a smoky flavor, mixed with the flavor of the green peppers and pizza sauce this is just so yummy. This is also ridiculously easy! Basically a one pot meal that you can put together in less than 20 mins. Everyone needs a quick, simple, weeknight meal that all will enjoy, right?!

Serves 4

2 cups (uncooked) of your favorite short pasta; I used Rotini

1 kilbasa sausage, sliced (I used the chicken version)

1 green pepper, finely diced

1 can petite diced tomatoes

1 can pizza sauce

1-2 Tbsp oil

shredded pamesan cheese (optional)

 

1. Cook pasta in boiling, salted water per package directions. Drain and set aside.

2. Sautee diced pepper in oil on medium-high heat until tender. 

3.  Add kilbasa sausage slices and cook until they begin to brown and caramelize.

4. Pour in diced tomatoes (with juice) and continue cooking 3-5 minutes.

5. Add pasta and pizza sauce, stir over low-medium heat until heated through.

6. Serve topped with parmesan cheese and garlic bread.

Lasagna

Lasagna is the perfect meal-gift. You cannot go wrong when you bring somebody a lasagna. It's warm, cheesy, gooey, fills your tummy....and I've never met anybody who doesn't like lasagna! I made this for a sick friend this weekend but this is my go-to recipe for lasagna anytime. Don't let the thought of making lasagna scare you; it can seem daunting- all the layering....I get it. I don't find this recipe to be difficult in the slightest! Top it with some fresh parm cheese and pair it with warm garlic bread...mmmm! Ideal for feeding a crowd too! Try it and you won't regret it!

Yields 10-12 servings

1 lb ground pork or ground beef

1/2 cup chopped onion

1 clove garlic, minced

1 (15oz) can tomato sauce

1 large can diced tomatoes

2 tsp dried basil

1 tsp salt

9 lasagna noodles

1 Tbsp oil

2 eggs

2 1/2cups small curd cottage cheese or whole milk ricotta

2/3 cup grated Parmesan or Ramano cheese

2 Tbsp dried parsley

1 package thinly sliced mozzarella or provolone cheese

1 package pepperoni

1. Cook meat, onion and garlic together until meat is browned; drain off fat.

2. Stir in undrained tomatoes, tomato sauce, basil and salt Cover and simmer 15 minutes, stirring often.

3. Meanwhile, cook noodles until tender in boiling salted water. Add oil so noodles do not stick together. 

4. Beat together eggs, ricotta, 1/2 cup of the parmesan/romano cheese, and parsley, Season with a pinch of salt and pepper.

5. Spoon 1/2 cup of tomato/meat mixture into the bottom of a 9x13" greased pan.

6. Layer 3 cooked, drained noodles.

7. Top with 9 rounds of thinly sliced mozzarella.

8. Spread with half the ricotta filling.

8. Layer pepperoni to cover.

9. Spoon 1/2 remaining tomato sauce/meat mixture over pepperoni.

10. Repeat noodles and subsequent layers. 

11. Sprinkle remaining Parmesan on top.

12. Cover tightly with foil and bake in a 350 degree oven for 35-40 minutes or until heated through and bubbly. Remove foil and bake for another 5-10 minutes or until top is browned.

13. Let stand about 10 minutes before serving.

 

This is also a great make ahead recipe. Keep it in your refrigerator until ready to cook; or cook ahead of time and freeze individual servings for quick and easy weeknight meals.

Shrimp and Tomato Pasta

I always feel so fancy when I make this for dinner! Despite it being kinda fancy-schmancy and super delicious; it's not difficult to make! This is one of my favorite dinner recipes and a go-to in our house. It's great left over and would be good for lunch too! You can make a lot of it at once if you are cooking for a crowd, or just a little if you're dining alone!
I honestly don't remember where I got this recipe...I've been making it for awhile now so I have it memorized and I'm sure it's changed a lot from the original as I've experimented with the recipe myself; I will give you my version!

2 Tablespoons butter

1 Tablespoon oil

1/2 pint of cherry tomatoes (halved)

1 Tablespoon minced garlic

1/8-1/4 teaspoon red pepper flakes (optional)

1/4 cup dry white wine

1/4 cup chicken stock

2 Tablespoons pre-made pesto sauce

1/4 cup milk

~20 raw jumbo shrimp (peeled, deveined and tails off)

~ 7 oz. pasta

1. Start by putting your pasta on to boil in a large pot of salted water. Cook your pasta until it's 

"al dente" as the pasta will finish cooking in the sauce at the end.

2. Heat butter and oil on medium-high heat in a large pan until bubbly.

3. Add minced garlic and cherry tomatoes and red pepper flake; cover and let simmer until tomatoes start to burst.

4. Smash cooked tomatoes (if you like your tomatoes more whole, skip this step)

5. Add white wine, simmer and let reduce about 5 minutes.

6. Add chicken stock, and pesto; stir.

7. Whisk in milk

8. Add shrimp and cook until shrimp are pink (do not over cook as shrimp will become rubbery)

9. Toss sauce with drained pasta over heat for 2-3 more minutes.

10. Serve with grated Parmesan cheese and garlic bread.

Enjoy!!