Toasted Orzo and Peas

{ah the classic story of a new recipe turned family favorite. This is one experiment that had the best turn out a recipe could hope for. Easy to cook, dish after-math is low, tasty, and relatively healthy! (ok so maybe not totally healthy, but its close!) My husband actually requested we put it on the "family favorite list"}



{ingredients}
2 Tbsp. butter
1 small onion, minced
3/4 tsp salt
2 medium garlic cloves, minced
1 1/4 c. orzo
2 1/2 c. chicken broth
1 c. frozen peas
1 oz Parmesan cheese-grated {about 1 c.)
2 Tbsp. fresh minced parsley leaves {I didn't really measure... but it all worked out}
ground black pepper
1 lemon, cut into wedges- for serving {optional}

{directions}
Melt the butter in a 12 inch nonstick skillet over medium heat.
Add onion and salt and cook, stirring often, until softened {5-7 minutes}
Stir in garlic and cook until fragrant {about 30 seconds}
Stir in orzo and cook, stirring often, until most of the grains are golden {i didn't believe it, but about 5 minutes... its longer than you might think}
Carefully stir in the broth and bring to a boil, then reduce the heat to medium- low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender {about 10-12 minutes}. {Be careful not to cook at too high of heat at this point because the liquid will evaporate and the orzo will not cook...}

Off the heat, stir in the peas, Parmesan, and parsley and let sit until the peas are warmed through {about 2 minutes}.
Season with salt and pepper {or if you're my husband, Tony's} to taste and serve with the lemon wedges. {seriously, the lemon makes all the difference!}

{we were thinking this recipe would be great with any veggie you wanted and however many you might want. The orzo is very forgiving and is fairly versatile.... }

Enjoy!

Peanut Butter White Chocolate Cookies

The only reason why you wouldn't want to eat one of these (or 2 or 3) is if you didn't like peanut butter--is that even possible? Took a plate of these to work and they were gone in no time.

2 lbs good quality white chocolate or vanilla chips I used 2 12 oz. bags of Nestle white chocolate chips

1 c. chunky peanut butter

3 1/2 c. Rice Krispies

2 1/2 c. dry roasted peanuts I used a 12 oz. bottle

2 c. mini marshmallows

In a large bowl combine Rice Krispies, peanuts and marshmallows.

In a large microwave safe bowl, melt white chocolate in one minute sessions until smooth. Stir each time you check it. When melted, add peanut butter and stir until combined.

Pour white chocolate/peanut butter mixture over the cereal mix and fold together until combined.

Drop by tablespoon on parchment paper until completely cooled.

Skookie

{What do you get when you put cookie dough on a skillet? yes... you guessed it, a Skookie! :) This is one of my favorite things I have in my kitchen. They are easy to manage, very versatile, and lets face it, totally awesome! We made ourselves a yummy dessert on them the other night and my husband made sure I got a good picture so I could post and "share the goodness with everyone." I will have to admit that these are so great I am tempted to keep these secrets to myself, but good things should be shared... So here it is, the "goodness" as I promised I would share. (p.s. i am not being endorsed in any way for my opinions here.) }

{all you have to do is make a favorite cookie dough and plop a glob onto the center of the skillet. Cook according to the recipe (ours usually cook the best around 10 minutes). Top with a corresponding ice cream and eat is straight out of the pan with a spoon. Fast, simple, and oh so tasty! We have also made individual pizzas on these multiple times. We cheat and buy the pizza dough in a can (but have also used Rhodes roll dough) put what ever toppings your heart desires and viola! a yummy individualized "date night"}

*what a romantic Italian date complete with floating candle and A&W in the ice bowl... :)

{do remember that you don't have to have a Skookie to enjoy some time in the kitchen. you can use a cookie sheet too! :) }

Caramel Filled Chocolate Cookies:



{ingredients}
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1. c sugar
1 c. brown sugar
1 c. margarine or butter- softened
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 rolo candies-unwrapped

{directions}
Combine flour, cocoa, and baking soda; mix well. In large bowl, combine sugars and margarine; beat until light and fluffy. Add vanilla and eggs. Add flour mixture. Stir in 1/2 c. of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minuets for easier handling.

For each cookie, with floured hands, shape about 1 Tbsp of dough around 1 caramel candy, covering completely. Combine remaining 1/2 cup pecans and 1 Tbsp. sugar. Press one side of each ball into pecan mixture. Place, on ungreased cookie sheets.

Bake at 375 degrees for 7-10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes.

{for our Skookies we didn't bother with the caramel candy part... the dough is great by its self too. It makes great cookies, but if you want that extra "umph" to make your cookies that much better, the little bit of extra work goes a long way!}

Enjoy!

P.S. Thank you to my thoughtful brother and sister-in-law who gave them to us. We LOVE them. :D

Southwest Egg Rolls

This is one of my favorite new recipes. I could eat the avocado dip for breakfast, lunch and dinner. (maybe with a chip or two) I couldn't find the pictures I took the first time I made these so my son encouraged me to make them again because he was sure I needed pictures. This is also one of his favorite recipes. These are not really an eggroll, but you roll them up like one, and you bake them instead of deep frying. I understand that Chilis serves a version of these for an appetizer.

1 pkg. flour tortillas (the ones that aren't cooked)

Cook the tortillas in a skillet, just brown on each side. Don't use oil. Set aside.

4 chicken breasts cooked or 1 rotisserie chicken

1-2 T oil

1 red bell pepper, chopped

1 bunch green onions, chopped

1 c. frozen corn

1 can black beans, drained and rinsed

1 pkg. baby spinach

1-2 T. diced, canned jalapeno peppers

1-2 T. chopped minced parsley

2 tsp. cumin

2 tsp. chili powder

1 tsp. salt

dash cayenne pepper

2-3 c. shredded Mexican cheese

Shred the cooked chicken into bite size pieces. Add oil to skillet. Saute red pepper, green onions and spinach just until spinach cooks down a little. Add corn, black beans, jalapenos, parsley and seasonings. Stir until mixed. (Don't cook it) Add cheese, stir briefly, and remove from heat. Add about 1/4 c. of filling per tortilla.

Fold ends in first then roll up tightly. This is how I folded mine

Bake at 400 for 15-20 minutes. If you use a stone they will be really crispy, but a cookie sheet works just fine.

Serve with Avocado-Ranch Dipping Sauce (recipe below)

Avocado-Ranch Dipping Sauce

1-2 avocados, smashed

1/2-1 c. mayonnaise, light works fine

1/2-1 c. sour cream, light works fine

1-4 T. buttermilk

1 T. vinegar

1/4 tsp. salt

1/4 tsp. dried parsley

1/4 tsp. onion powder

1/8 tsp. dried dill weed

1/8 tsp. garlic powder

1/8 tsp. black pepper

Mix altogether.

Fiesta Time: Tropical Tres Leche

I have heard of Tres Leche cake, but have never ordered it at a restaurant. A few months ago I tried a recipe that I found on a blog that was a shortcut version using a cake mix. It was not very good. So you might wonder why I was anxious to make this for our fiesta. I took J-bird to a cooking class at Thanksgiving Point for her birthday and we tried this delicious treat. It does not take long to make even though you are making the cake from scratch. It does need time for the milk to soak in and will last for several days in the refrigerator.

My favorite quote from my husband "This is as good as any dessert you have ever made"

Cake

1 1/2 c. flour

1 tsp. baking powder

1/2 c. unsalted butter

1 c. white sugar

5 eggs

1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour one 9 x 13 pan. (I use the pam spray with flour in it). Sift flour and baking powder together and set aside. Cream butter or margarine and the sugar until fluffy. Add eggs and vanilla; beat well. Add the flour mixture a little at a time; mix until well blended. Pour into prepared pan. Bake for 30 minutes. Pierce cake several times with a fork.

Tres Leche

1 1/2 c. whole milk (in the class she used cream--I used the fat free half and half that was in my fridge)

1 can sweetened condensed milk (14 oz.)

1 can evaporated milk (12 oz)

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Topping

1 1/2 c. heavy whipping cream

1 c. white sugar

1 tsp. vanilla

Whip whipping cream, sugar, and vanilla together until thick. Spread over the top of the cake. Be sure and keep cake refrigerated, enjoy! Top with fruit or let guests top their own.

Fruit cut up such as: strawberries, kiwi, pineapple, mango, mandarin oranges, toasted coconut

Favorite Freezer Tip: Vegetables

For many years I've dutifully saved leftover cooked vegetables in my frig only to throw them away at a later date when they began to grow green fuzz (something I refer to as dumping the dead). Then one day someone shared a hint that has become my favorite freezer thing!

Simply purchase several freezer containers that hold 1-2 cups. When you're clearing the dinner table, dump your remaining vegetables into one of these containers (liquid and all) and place in freezer. (The amount doesn't matter.) The next time you have remaining vegetables, pull your container out of the freezer and dump them on top. (It doesn't need to be the same vegetable.)

When they container is full, plan a great soup or stew. Run the container under the faucet and the frozen block of vegetables will slip out of the container easily. Place the vegetable block in your broth and they'll defrost pretty quickly. No wasted vegetables!

Note: Vegetables that were cooked fresh tend to freeze well as do those that were already frozen in the first place. Canned veggies (with the exception of corn) can sometimes be a little mushy.

Fiesta Time: Apple Berry Salsa

{another delicious salsa that I made for the fiesta. It is so easy and absolutely yummy I have made it a few times since and it always dissapears. Plus, a bonus recipe today! The cinnamon chips that make this salsa even sweeter!}


{ingredients}
4 large apples{I really like the gala apples}
2 c. strawberries- diced
2 kiwi
2 Tbsp brown sugar
2 Tbsp apple jelly


{directions}
1. Peel, core, and dice apples.
2. Dice strawberries and kiwi.
3. Combine all fruit and add brown sugar and jelly.

{the fruit will juice so serve with a slotted spoon, and don't make too far ahead of time...}

{Cinnamon Tortilla Chips}


{ingredients}
flour tortillas
cinnamon and sugar mix to taste
spray bottle of water

{directions}
Preheat oven to 400 degrees
1. cut tortillas to desired chip size and shape {I just take my pizza cutter to cut each tortilla into 8 piceces}
2. lay out on a cookie sheet and spray lightly with water
3. sprinkle the cinnamon and sugar mix onto the tray
4. bake at 400 for 8-10 minutes.
5. cool completely and serve with your favorite {or apple berry} fruit salsa!