Orzo

Don't Ask!  This one 's name alone took me by surprise....Orzo.....But you have to admit...It looks good doesn't it?

It's a pasta salad from the Mediterranean ..This Mediterranean Pasta Salad would pair perfectly with some Gyros! 

Check out the recipe-

INGREDIENTS: 

 

3    cups    chicken ( diced (cooked chicken) )

1/2    cup    pasta ( (orzo pasta) )

1    cup    cherry tomatoes ( (halved cherry tomato) )

6    ounce    artichoke hearts ( (jar marinated artichoke heart drained) )

1/2    cup    kalamata olives ( chopped )

1/3    cup    craisins

 
1    tablespoon    capers ( optional (drained caper) ) 

INGREDIENTS (For the Dressing):

6    tablespoon    olive oil

2 1/2    tablespoon    vinegar ( (tarragon vinegar) )

1    tablespoon    tarragon ( chopped fresh )

1/2    tablespoon    lemon juice ( fresh )

1/2    tablespoon    Dijon mustard

1    tablespoon    sugar ( optional ) to taste    salt and pepper

DIRECTIONS:

In a bowl, whisk together olive oil, vinegar, tarragon, lemon juice, mustard and sugar. Season with salt and pepper to taste.

Place chicken in a bowl and mix in 1/4 cup of the dressing.

Cook the orzo pasta according to package directions. Drain and rinse with cool water. Drain well. 

Transfer to a large bowl. Add chicken, tomatoes, artichoke hearts, olives, craisins and capers. 

Gradually stir in remaining dressing, tasting as you go (some people like it with heavy dressing and others like it lighter on the dressing!)

Refrigerate until ready to serve.

Enjoy! Eat Well My Friends!

  

 

Denver Omelet Cup

I'm always looking for new ways to spice up traditional breakfast entree's and thanks to our friends at Martha Stewart, I've come up with the Denver Omelet Cup...

INGREDIENTS:

5 teaspoon(s) unsalted butter

4 cup(s) (1 pound) frozen hash browns, thawed

6 large eggs

2 large egg whites

Coarse salt

Ground pepper

1/2 small red onion, diced small

1 small red bell pepper, stemmed, seeded, and diced small

4 ounce(s) ham steak

3 ounce(s) cheddar

 

DIRECTIONS:

1. Preheat oven to 475 degrees F. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

Don't forget to fry some bacon....

Enjoy! Eat well My friends

Spaghetti Casserole

Yall know that I love me some pasta.....Or anything Italian for that matter.....So I was trolling food websites and I cam across this dish...I just had to share....I mean...It would be rude of me not to share..Right?
Special Thanks to Joyful Mama's Kitchen...Where this recipe originated..

INGREDIENTS:

• 6 oz spaghetti noodles
• 2 lb jar of marinara sauce
• 1 lb ground beef
• 1/2 cup chopped onion
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2/3 cup Parmesan cheese
• 2 cups shredded cheese ( I use cheddar/colby blend)

DIRECTIONS: Preheat oven to 350 degrees.

Grease 9X13 pan or two 8X8 pans.

 Boil noodles according to package, drain and stir with a drizzle of olive oil so they don't stick together.

In a stand mixer combine cream cheese, cottage cheese, and sour cream.

Mix well and set aside.

Brown ground beef and onion until no longer pink. Drain.

Add in jar of marinara sauce and stir.

Begin by layering half of the noodles in the bottom of your greased pan.

Top with 2/3 cup shredded parmesan cheese.

 Layer on the cream cheese mixture.

Top with remaining noodles.

 Spread marinara sauce with ground beef over top. Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.

 Let cook for 15 minutes before slicing and serving. Enjoy!

 *If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on top. Thaw over night in fridge and top with cheese the last 15 minutes as directed.

Enjoy!  Eat and drink well my friends!

Frittata My Love

Want to make something special for your mother or your significant other who happens to be a mother?  Guys???

Why Not make her a Frittata and serve it with a mimosa???Huh?? ehhhh?

Check out these easy instructions...


INGREDIENTS:

• 6 eggs, beaten
• 1 -ounce Parmesan, grated
• 1/2 teaspoon black pepper
• Pinch salt
• 1 teaspoon butter
• 1/2 cup chopped roasted asparagus
• 1/2 cup chopped country ham
• 1 tablespoon chopped parsley leaves

DIRECTIONS:


Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt.

Heat 12-inch non-stick, oven safe saute pan over medium high heat.

Add butter to pan and melt.

Add asparagus and ham to pan and saute for 2 to 3 minutes.

Pour egg mixture into pan and stir with rubber spatula.

Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Serve this with a nice tall Mimosa!

There you go...Perfect Mother's Day Breakfast!

Enjoy!  Eat and drink well my friends!

Lemon Poppy Seed Bagels

Hey Everybody...It has been a minute hasn't it?   This is a breakfast treat...and I don't expect you to get up in the morning and prepare this....You may just go to Dunkin Donuts or a Bakery or Coffee shop around your way and order these with your coffee
if you have the inclination.....OR......

You might bake these the night before...Ahhhhhhhhhhhhhhh, now here's a plan....Check this out- (Special Thanks to Heather K. of French Press for this recipe)

INGREDIENTS:

1 envelope of active dry yeast

1/4 cup of sugar

3 1/2 cups of AP flour

1 1/2 tsp salt

1 1/2 cups of very warm water {110 - 120 }

juice and zest of one lemon

poppy seeds

DIRECTIONS:

 

Combine all of the dry ingredients

Add the water, juice, and zest

stir to combine

Knead the dough until you have a soft, smooth ball

cover and let rise until doubled {my dough took 1 1/2 hours}

Punch down and divide into 8 pieces

Roll each piece into a smooth ball {the smoother the ball, the better looking the bagel}

Press a floured finger into the center of each ball

Place on a lined baking sheet, cover and allow to rise 30 minutes

Bring a large pot of water to a boil

Boil 1 or 2 at a time for 2 - 3 minutes

Pre-heat the oven to 425

Once boiled, place the bagels on the lined baking sheet, sprinkle on the poppy seeds, and bake for 20 minutes - until golden brown.

 

Enjoy These with a nice hot cup of coffee....

 

Enjoy,Eat and Drink Well My friends...