Posts Tagged ‘Pasta’

Summer Dinner Inspiration

Monday, June 18th, 2012

I love planning summer meals because they are so easy to execute. I am hoping to provide a few ideas for summer dinner inspiration from recipes we have available on our site. I believe though that if you have a grill and you have a slow cooker, you have all the tools you need in the world to get a great dinner on the table without a lot of effort in the summertime.

This summer I am taking a few mobile pictures to help inspire your summer meals. I will try to share three great dishes to enjoy each week around the dinner table. 

I love a good Sunday dinner and one of our family’s favorite dishes is roast chicken. There are a million ways to roast a chicken, but absolute favorite is this Roast Chicken Cooked in Milk. Once I found this recipe, I have never cooked my chicken any other way. It is a fun flavor combination of sage, cinnamon, lemon, and milk. The sauce is heavenly. I served this with crusty bread with dipping sauce (pesto with a generous drizzle of olive oil) and roasted fingerling potatoes.

The potatoes were cooked at 375 for 45 minutes. They were tossed with olive oil, rosemary, thyme, and kosher salt. These were golden and crunchy. We dipped those in our pesto dipping sauce too.

There is pasta and there is summertime pasta. My Rotini with Turkey Meatballs is one of those deliciously light dishes that you just can’t stop eating. If you have cherry tomatoes and herbs in your garden, you have the makings for a really great sauce for this dish. We served it with the leftover bread from our meal and my favorite roasted green beans. To drink, I have become addicted to Tazo Passion Fruit Tea. I mixed this with some lemonade and it was so delicious and refreshing.

Breakfast for dinner is always a hit around our house. Thanks to using the Cooks Illustrated guide to freezing my blueberries last summer, I still enjoying the last of our fabulous blueberries for our dishes.

Nothing screams summer to me more than a pile of these blueberry pancakes. If you have some blueberries on hand in your house, I highly recommend visiting my list of eight great recipes to try with your blueberries this year.

 

 

 

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Sun-Dried Tomato Basil Orzo

Monday, February 20th, 2012


Side dishes can get pretty boring around our house so I am always on the lookout for a fun new spin on a simple side dish. Orzo pasta tends to be one of our favorite go-to side dish pastas and I love to find easy ways to liven up our traditional side dish fare. This Sun-Dried Tomato Basil Orzo definitely illustrates how the simplest of ingredients can pack just as much of a punch as a more complex dish.

If you haven’t tried orzo pasta, it really is one of my favorite short pastas that is an ingredient in some of my favorite dishes. It stands well alone in Spinach & Tomato Orzo Pasta Salad, offers a delicious accompaniment to my favorite saucy Slow Cooker Pot Roast Italiano, and is a fantastic accompaniment as a Cheesy Orzo with Parmesan Sage Pork Chops for one of my favorite Italian weekend dishes.

This Sun-Dried Tomato Basil Orzo though is sweetly simple with few ingredients and loads of flavor. The sun-dried tomatoes add chewy sweet flavor, the basil and lemon zest add a bright freshness, and the Parmesan cheese adds creaminess to this dish.

Definitely add this fun new dish to your tired side dish rotation and I promise you won’t be disappointed with this easy and simple side.


Sun-Dried Tomato Basil Orzo
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Simple ingredients yield a tasty side dish that will spice up your usual side dish routines.
Ingredients
  • 2 cups uncooked orzo pasta
  • ½ cup chopped fresh basil leaves
  • ⅓ cup chopped oil-packed sun-dried tomatoes
  • 2 tablespoons olive oil
  • ¾ cup grated Parmesan cheese
  • 1 lemon (zest & juice)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add orzo and cook for 8 to 10 minutes or until al dente.
  3. Drain and set aside.
  4. Place basil leaves and sun-dried tomatoes in a food processor.
  5. Pulse 4 or 5 times until blended.
  6. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, the zest of one lemon, the juice of one lemon, Parmesan cheese, salt and pepper.
  7. Serve warm or chilled.

I am participating in Mouthwatering Mondays at A Southern Fairytale.

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