Parmesan Basil Orzo

I would like to share a recipe with you. I originally found this recipe on http://www.allrecipes.com/. I have changed it so much that I will just share my recipe with you. You can find original recipe HERE.

If you are not familiar with Orzo it is very similar in size to rice. In fact it even looks rice. It is actually a small pasta. You can find it at your grocery store in the pasta section.

You will love this served as a side dish with your favorite meal. My kids love it. Recipe below:

Parmesan Basil Orzo

2 Tbsp butter (I like to use real butter)

1 cup uncooked orzo pasta

1 (14.5 oz) can chicken broth

1/2 cup grated parmesan (the kind in the shaker can)

1 tsp traditional basil pesto -(you can find this with the spaghetti sauces at your grocery store)

salt and pepper to taste (I usually don't because the pesto is full of flavor)

fresh basil as garnish, if desired.

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.

Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.

Mix in Parmesan cheese and basil pesto. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Enjoy! -Karol

Pizza

I made pizza for dinner tonight. It's just the kids and me and I wanted something easy. I always make my own pizzas. I never order out and I don't buy frozen pizzas (eeks).

I'm going to share some very easy ideas to make great homemade pizzas that your family will LOVE!

A lot of the time I make the crust. I use a simple recipe in one of my cookbooks. I don't have my cookbooks here at this house, so ....Click HERE for a great pizza crust recipe. Tonight I used pre-made crusts. They work great, too. You can even buy whole wheat pre-made crusts now, they taste great.

One pizza had the works (aka whatever I had available). First I added pizza sauce, around the edge of the crust I brushed on pesto sauce -this makes the crust taste so good! You can then sprinkle parmesan cheese on, it will stick to the pesto and make the crust even more tasty. Next I added cheddar and mozzarella cheese and then the toppings; pepperoni, bell pepper slices, onion slices, mushroom slices, black olives, bacon, and a little more cheese, then I topped it off with some Italian seasoning.

The second pizza I spread alfredo sauce on the crust, pesto around the edge of the crust, and canned spinach (drained), then topped it with mozzarella cheese and Italian seasoning.

I baked them in the oven at 450 for approx. 15-20 minutes and they were ready.

Here's a couple of additional ideas:

• 
  When making your own crust, shape dough 1" larger than pan or baking stone. Unwrap mozzarella cheese sticks and place around inside edge and roll extra dough over crust and press down to seal cheese sticks inside dough for cheese stuffed crusts!
• 
  Substitute 1/2 of flour with whole wheat flour for a healthier crust.

Karol

Cook's Illustrated

Since I've just shared a recipe I'll next share a fantastic Cooking Magazine. -Cooks Illustrated. The covers alone are worth framing. In fact, you can buy posters of their cover art right on their site. The cover is what caught my eye one day in the grocery store as I scanned the magazine section to see what looked interesting.

The recipes in Cook's Illustrated are not quick and easy. They are more in depth, but so worth it. I love this magazine because each issue teaches you about essential equipment they have tested in their test kitchen and highly recommend. They teach you cooking techniques. For example in this October, 2007 edition I have, they have a section titled "The Best Way to Cook Vegetables". I also like that each edition has a section called "Equipment Corner" where they will test toaster ovens to apple corers. They'll list several brands they tested, the cost of each, and how each rated and why. In fact, in this edition they have tested cast-iron skillets. They tested 8 types and brands. Very detailed tests of each and everything you'd want to know when shopping for a cast-iron skillet!

I also like that with each recipe they have facts about the foods in the recipe and proper ways to prepare certain ingredients in the recipe. I've learned so much from Cook's Illustrated. This October edition has a section on Perfecting Pear Crisp. Not only do they have an awesome recipe, they have info about a video on their website to make it, they have step by step illustrated instructions on preparing pears for the crisp, info on three different types of pears that they used in this recipe and how each one compared (talk about in depth!), and also how to get the crisp topping just right.

You can visit their website here, where there's a plethora of information, videos, recipes, and more. I really hope this inspires you to try new recipes and even if it looks difficult, give it a try! There might be a little gourmet in you and you didn't even know it!

Be Inspired! Karol :0)

Roast Chicken with Potatoes, Lemon, and Asparagus

I am so excited to share this recipe with you. It's a Martha Stewart favorite recipe of mine.

The ingredients are fairly simple and it's all made in one dish. How nice is it to serve dinner and only have one pan to clean?!

You can click here or on the picture to go to the recipe on Martha Stewart's website. But first, consider tweaking the recipe a little as I have done. Add some cubed zucchini and yellow squash, maybe even some mushrooms when you add the asparagus as the recipe calls. Also, for a little more flavor, I like to add a little chicken herb seasoning when I salt & pepper the chicken. And lastly, please use coarse ground salt, coarse ground pepper, lemon wedges, and fresh thyme sprigs (if at all possible). If you've never used coarse ground salt, give it a try. You'll love cooking with it. (The same goes for course ground pepper.) I buy the Morton's Kosher Coarse Ground Gourmet Salt. It comes in a big box and will last forever. The fresh thyme is the final touch that really makes this dish. It smells so good when it comes out of the oven. The lemon wedges give it a great flavor, too, so be sure to have those when you prepare this dish.

Instead of snagging the photo from MSL's website for the recipe, I've placed my own on here. Mine looks different because I added the extra veggies I mentioned above. It makes it more of a meal with all those yummy steamed veggies on top. This is what I'm making for my family tonight.

If anyone tries this dish, please let me know how it turned out.

Enjoy! -Karol :0)

HOME Made Simple

I love this site. I am on their email list and get an email once per month, which reminds me to visit.

Home Made Simple is what their site is all about. "simple solutions for easy living" is their motto.

They have organizing help, recipes, cleaning tips, decorating ideas, inexpensive ideas for entertaining and gift-giving. If you sign up for their email list you get offers and subscriber perks, plus it will help you remember to visit the site and see what's new!

Enjoy! Karol :0)