Archives for posts with tag: cooking

Orzo Salad

Here’s one that I developed in college. This was a cry for something fresh and healthy… after eating cheese-steaks and mozzarella fries at 1:00 am for the umpteenth night in a row. Plus, if I made it in college you know it has to (a) be pretty inexpensive and (b) pretty easy. I suggest you try it. It remainsĀ a hit in and out of college dorms.

šŸ™‚

1 and 1.5 cups of orzo cooked and cooled

1/2 red onion chopped in a small dice

1 seedless cucumber

1 large red bell pepper

1 cup of feta cheese

three count of extra-virgin olive oil

3-4 teaspoons of red wine vinegar

2 teaspoons apple cider vinegar

mix together, chill in fridge

P.S. I love the taste of vinegar, and are a littleĀ very heavy-handed with it. I suggest adding a little, tasting, then adding a little more if needed. That way you aren’t burning off your taste buds by adding too much.

P.P.S. Try pairing this with a fresh piece of fish or chicken kabob; or eat the whole bowl by yourself for lunch.

There are so many wonderful women in my life who have done so much for me and my family over the years. This year I figured I would do a little something more than just getting the usual last-minute gift. I have decided (inspired by the Royal WeddingĀ of course) to have a ‘Low Tea’. There is actually a lot of etiquette that goes into these tea parties which you can find here. I will, obviously, be focusing on the food.

So I am really excited about the menu. This is a great opportunity to cook some new, simple recipes that I don’t otherwise serve at a dinner party. It is also a great opportunity to make everything very girly.Ā 

Mom if you are reading this stop here. I want you to be surprised! šŸ™‚

MenuĀ 

*

lemonade

ice tea

assortment of hot tea

*

gazpacho

shrimp cocktail

baked goat cheese

fresh sliced cucumber on rye with herbĀ butter

chicken and egg-salad on white (crusts off cut into little bite size sandwiches)

*

some sort of scone

lemon poppy-seed cake

*

I amĀ searching local thrift and consignment stores for unique tea cups. I will probably purchaseĀ a different cup for each guest, and fill it with a little treats; teabags, handmade soaps, and something a little glittery (still not sure).

For the table I will be using a three-tiered silver cake stand from HomeGoods, vintage plates from the thrift store, a funky table-cloth, cloth napkins in a coordinating color, and my favorite; mason jars for cold drinks and an old glass milk bottle to hold the lemonade.

As you can tell, I am really excited about this party! I will post pictures asap!

These lovely pictures and tons of great event ideas can be found at http://www.thesweetestoccasion.com

Every christmas as a child my mom would make these cinnamon-sugar buns while we opened our gifts. It was a definite highlight to the holiday. I have continuedĀ the tradition with my son and husband. However, I just couldn’t wait 8 more months and made them for Easter breakfast.

All you need for these goodies is:

1 roll of Pillsbury biscuits

1 stick of butter

1 cup (or so) of sugar

1 tablespoon (or so) of cinnamon

1 brown paper bag

Preheat and bake biscuits according to their directions. Meanwhile, melt the butter in a saucepan over medium heat.

Once biscuits are baked,Ā dip them in the butter and place on a plate.

In a brown paper bag mix together the sugar and cinnamon

Toss the biscuits in the cinnamon-sugar mixture until coated.

Next step, DEVOUR !

Yesterday was a cold and rainy day; a.k.a. the perfect day for soup. Have you readĀ Tyler Florence’s cookbook Dinner at my Place? It’s great, full of comfort classics and fabulous pictures. And boy do I love a cookbook with great food pictures!Ā 

Anyways, I have been dying to try this recipe and yesterday was the perfect time to do so.

Chicken MeatballsĀ 

4 links of chicken-apple sausage or equivalent ground chicken

1/2 cup fresh bread crumbs (2 slices fresh white bread ground up)

1/2 cup whole milk

1 egg

2 tablespoons chopped fresh Italian flat-leaf parsley

1/4 cup grated parmesan cheese, plus 2 tablespoons for sprinkling

salt and pepper

extra-virgin olive oil

Soup

3 garlic cloves, peeled and smashed

4 fresh thyme springs

2 large carrots, cut into circles

1 medium onion, diced

2 ribs celery, diced

2 quarts reduced-sodium chicken broth

4 black peppercorns

2 tablespoons fresh Italian flat-leaf parsley

1 bay leaf

1 pound tortellini, thawed

1/4 cup of finely chopped fresh Italian flat-leaf parsley

parmesan

salt and pepper

extra-virgin olive oil

Preheat oven to 375F. Combined loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup of parmesan in a large mixing bowl. Season with salt and pepper. Mix until fully combined. Roll into little meatballs (about a teaspoon size), and set on roasting tray. Drizzle with oil and sprinkle with the 2 tablespoons of parmesan. Roast in over for 15 – 20 minutes, until golden brown and caramelized.

While meatballs are roasting, prepare soup.

Set a large stockpot over medium heat. Add a 2 count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and peppercorns, 2 tablespoons of parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.

Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and pepper and serve in shallow bowls. Garnish each bowl with a parsley spring and of course, extra cheese.

Yummy Ā šŸ˜‰