Family favorites
We just loved this dish! Lots of flavor with the sweetness from the sun dried tomatoes and the rich creaminess from the parmesan, not to mention the fresh basil. This would be great with some roasted asparagus and a splash of white wine as well! Having this dish cook in just one pot is an added bonus! Give this recipe a try I know you will enjoy it as much as we did!
INGREDIENTS
1 pound boneless, skinless chicken breast, diced into bite size pieces.
1 Tablespoon olive oil
Salt to taste
Pepper to taste
2 cloves of garlic, minced
1 1/4 cups dry orzo pasta
2 3/4 cups low sodium chicken broth
1/3 cup sun dried tomatoes, drained and diced
3/4 cup shredded Parmesan cheese
1/3 cup chopped fresh basil
DIRECTIONS
Heat the olive oil in a large sauté pan over medium high heat. Once the oil is heated, add the diced chicken, season the chicken with salt and pepper. Cook the chicken so that it is browned and seasoned on both sides, the chicken will not be cooked through at this point. Add the garlic to the pan and sauté for a couple minutes. Add the chicken broth and bring to a boil. Add the orzo pasta, reduce heat to medium and cover the pan. Allow to boil for five minutes. Uncover and continue to boil about another five minutes or until orzo is tender, stirring occasionally. It will still be a little saucy with the broth. Once the pasta has cooked, remove from heat and add the cheese stirring until the cheese is melted. Add the basil and sun dried tomatoes, stirring throughly. I seasoned with a little more pepper but that is up to you.
Serve warm.
Enjoy!
This recipe can be found at www.cookingclassy.com
We really enjoyed this side dish! If you like cabbage and want something a little different, this was really good! The day I made this it was a 60 degree day in January in New Hampshire! Crazy right!! You can easily roast this in the oven at 450 degrees for 8-10 minutes per side.
INGREDIENTS
1/2 medium green cabbage
1 Tablespoon garlic infused olive oil (can use olive oil)
Salt
Pepper
SAUCE
3 Tablespoons butter
2 Tablespoons minced or grated fresh onion
1 Tablespoon Dijon Mustard
1/2 teaspoon minced garlic
DIRECTIONS
Cut cabbage half into four equal wedges and set on prepared baking sheet, if baking in the oven. Using a pastry brush coat the cut side of the cabbage with oil and sprinkle with salt and pepper, turn wedges over and repeat on the second side. Place baking sheet in oven and roast 8-10 minutes or until next side browned, turn the cabbage over and roast on the second side.
For the grill, place the cabbage directly on the grill and grill over medium high heat until wilted and lightly browned, turn to the second side and do the same.
To make the sauce, add all,of the sauce ingredients into a small saucepan and cook over medium heat until the butter is melted and everything is incorporated. Keep warm until ready to use.
To serve, remove cabbage from oven or grill and drizzle with sauce and serve warm.
Enjoy!
I wanted to make a little something sweet for Jim when he got home from a long trip and came across this recipe from Taste of Home. I loved that I had almost all of the ingredients already on hand. This recipe was delicious! So simple and would be great warm with a scoop of vanilla ice cream! Jim brought these in to share with some co workers and they disappeared quickly… not one was left when the pan came home!
INGREDIENTS
1 package yellow cake mix
2 1/2 cups old fashioned oats
3/4 cup butter, melted
1 jar blueberry preserves (12 ounces)
1/3 cup fresh or frozen blueberries
1 Tablespoon fresh lemon juice
1/3 cup chopped pecans
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine cake mix, oats and butter until crumbly. Press three cups of the cake mixture into a greased 9 inch square baking pan. Bake 15 minutes, remove from oven and cool on a wire rack for five minutes.
Meanwhile in a small bowl combine preserves, the fresh blueberries and the lemon juice. Spread over the crust.
Stir pecan and cinnamon into the remaining crumb mixture, sprinkle over the top of the preserve layer.
Bake 18-20 minutes and or until lightly browned. Cool on a wire rack to cool. Slice and serve.
Enjoy!
If you are like our son Robby, you can’t wait for March to roll around for those Shamrock Shakes from McDonalds! Robby absolutely loves them and will make a special trip across town for them. So for him to have them all the time and to save a little bit of money, here is the copy cat version! I might also mention Robby found this recipe and sent it to me to be sure he could get them ASAP! This recipe makes enough for two shakes!
INGREDIENTS
1 pint of vanilla ice cream (2 cups, I used Ben & Jerry’s)
1 cup of milk
1/2 teaspoon pure peppermint extract
1/4 teaspoon green food coloring
Whipped cream, optional
Green sprinkles, optional
Maraschino cherries, optional
DIRECTIONS
Place the ice cream, milk, peppermint extract and food coloring in a blender. Blend until mixed through. If you want a thinner consistency add just a little more milk until desired consistency. Pour into two tall glasses and top with whipped topping, cherry and sprinkles if desired. Serve immediately.
Enjoy!
I made this cake for my husband Jim’s birthday and we absolutely loved it! This cake was moist and full of flavor! We really loved the fresh taste of the strawberries! I will be making this again and again! I found two recipes on Pinterest, one for the cake and one for the frosting and combined them! I can get lost in Pinterest some days!!
INGREDIENTS
1 cup of margarine (2 sticks)
2 cups of sugar
3 eggs
3 Tablespoons lemon zest
2 1/2 cups flour
1/2 teaspoon baking soda
1 cup sour cream
12 ounces fresh strawberries, diced
1 container of white frosting (I used a buttercream frosting)
1 box strawberry Jello mix (3 ounce box)
DIRECTIONS
Preheat oven to 325 degrees. Lightly grease a bundt pan with non-stick spray and set aside. In a large bowl mix ( I used my stand mixer) butter and sugar until light and fluffy. Add eggs and lemon juice, mixing well. Add baking soda and sour cream mixing well. Stirring by hand add the flour until well incorporated. Fold in the strawberries. Pour batter into prepared pan. Bake for 60 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for 20 minutes in pan. Invert onto serving platter and let cool completely.
When the cake is completely cooled you can make you frosting. Put your frosting in a saucepan over low heat, stirring occasionally, just until frosting starts to melt. You want it to be smooth. This should take about 3-4 minutes. Once smooth take half of the frosting and place into a Ziploc bag. In the other half, still in the saucepan, add 1-2 tablespoons of the dry jello mix and stir getting the desired color of red/pink. Mix well and add this half of the frosting to another Ziploc bag. Snip a small hole in the bottom corner of the bag making a pastry like bag.
Starting with the white frosting drizzle the frosting back and forth over the cake, do the same with the red/pink frosting until you have the desired amount of frosting and color on the cake. I did not use all of the frosting on my cake.
Enjoy!
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