COOK: Manestra (Greek Tomato Orzo)

 This is a really easy dish, it only takes about 30 minutes, but it is so flavorful!  I cooked a simple chicken breast to go with it when we had it for dinner, but it's just as good without an meat as a side dish or light lunch.  Even better, you probably have everything you need in your pantry right now!

I always have some Better Than Bullion in the fridge so I can make some quick broth for recipes like these.

If you have any leftovers this manestra is just as good, if not better the next day, and very easy to reheat in the microwave, perfect to take to work for lunch.

Manestra (Greek Tomato Orzo)

About 4-6 Servings

Ingredients:

2 Tablespoons Olive Oil

1 Medium Red Onion or Large Shallot (Diced)

4 Garlic Cloves (Minced)

1/2-1 teaspoon Red Chili Flakes

1 Tablespoon Tomato Paste

1/2 Cup Dry Red Wine (Optional, but suggested)

8 Ounces (1 Cup) Dry Orzo

14.5 Ounces Diced Can Tomatoes

1 teaspoon Dried Oregano

1 teaspoon Granulated Sugar

4 Cups Broth (Beef, Chicken, or Veggie)

Crumbled Feta Cheese (To garnish)

Preparation:

In a large deep pan (I used my 4 Quart Enameled Braiser) heat olive oil on medium heat, add onions and sauté about 4-5 minutes until soft, stir in garlic and chili flakes and cook about 30 seconds.  

Add tomato paste and red wine, mix well and let cook about 2-3 minutes so the alcohol can cook off, dump in orzo, tomatoes, oregano, sugar, and broth.  Bring to a boil, then turn down to simmer and let cook about 15 minutes, stirring only as needed.  

Add salt and pepper to taste, sprinkle liberally with with crumbled feta cheese.

Leftovers can be stored in the fridge for 5-7 days.

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COOK: Chicken Piccata

This is one of my favorite dinners!  It's quick enough it can be a weeknight meal, but also seems fancy enough you can serve it to guests and impress them.  

The last time I made this I served it over some herby orzo pasta, it also goes well with a simple angel hair pasta, with a nice green salad, or even with a quick rice pilaf.  (I always keep a few boxes of Rice-A-Roni in the pantry for quick side dishes.

Chicken Piccata

Serves 4

Ingredients:

2 Large Chicken Breasts (Cut in half lengthwise, directions below)

1/2 Cup Flour

1/2 Cut Parmesan Cheese (Finely grated, divided)

1 teaspoon Fresh Ground Pepper

1 teaspoon Salt

2 Tablespoons Olive Oil

2 Tablespoons Unsalted Butter

1/2 Cup Dry White Wine  (Can substitute chicken or vegetable broth)

5 Cloves Garlic (Minced)

3-4 Tablespoons Capers (Drained)

1 Cup Chicken Broth

3 Tablespoons Fresh Lemon Juice

1/4 Cup Fresh Parsley (Chopped)

Preparation:

To cut the chicken in half lengthwise you'll want to lay the chicken breast on your cutting board, press down on the top with your non-dominant hand, and place your knife in the middle of the breast and cut as if you were going to butterfly the breast, but cut it all of the way through.  This website gives a great step-by-step instruction: How To Cut Chicken Breast In Half Lengthwise

Once you have 4 pieces of chicken, in a wide short bowl, or a place with edges, mix together flour, 1/4 cup of parmesan cheese, pepper, and salt.  In a large skillet heat butter and oil over medium-high heat.  Dredge each piece of chicken in flour mixture, shake off excess, and cook chicken until golden brown on each side.  (About 3-5 minutes per side).  Remove chicken from pan and set aside.  

Turn heat down to medium low, pour in white wine (or 1/2 cup of broth) and garlic, scrape up any brown bits left in the bottom of the pan from the chicken.  Let reduce, about 5 minutes.  Add in capers, broth, and lemon juice.  Mix well.  Add the chicken back into the pan covering both sides with the sauce.  Cover pan about half way and let cook about 5 minutes.  

Serve over pasta, rice, or on it's own with a generous spoonful of sauce, sprinkle with remaining parmesan and parsley.

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COOK: Buffalo Chicken Pasta

 This is something I have made countless times, and it's always a bit different, so last time I made it I made sure I wrote down what I did so that I could share this delicious recipe with all of you!

This was created one night when I asked my son what he wanted for dinner, and he said "chicken sandwiches" (which is his answer about 30% of the time", but I had no bread or rolls, so he said "something spicy" (another common answer), when I asked him to elaborate he said come up with "pasta" (he'd eat pasta for every meal, every day, if I let him!)  So Buffalo Chicken Pasta was born.

We use the Frank's RedHot Buffalo Sandwich Sauce, my Dad sent us some a few years ago and now we can't live without it!  We can only find it on Amazon, but since it's shelf stable we keep it in the pantry and just have a little squeeze bottle we refill and keep in the fridge. It's great on sandwiches, pizza, pasta, quesadillas, sometimes Dustin just squirts it right into his mouth... the options are endless! 

Buffalo Chicken Pasta

Serves 4-6

Ingredients:

1 Pound Chicken Breast (cut into about 1 inch pieces)

16 Ounces Pasta (I like to use Rotini, Cellentani, or Gemelli)

2 Tablespoons Unsalted Butter

2 Tablespoons Flour

3/4 Cup Half & Half (room temperature)

1 Cup Chicken Broth (I always have Better Than Bullion in the fridge)

1 1/2 Cups Cheddar (Shredded)

!/2 Cup Buffalo Hot Sauce (or more depending on your taste)

Salt and Pepper

Optional for topping:

Chopped Red Onion

Chopped Celery

Chopped Green Onions

Blue Cheese Crumbles

Crumbled Bacon

Preparation:

Season chicken with salt and pepper and cook in a pan with a bit of oil, set aside.

Start water boiling for pasta, then cook according until just al dente, then drain.

While pasta is cooking in a large pot over medium-low heat melt butter, add flour, and continue whisking slowly for about 4 minutes until it starts to look a bit puffy.  Slowly pour in half & half while still whisking.  Turn burner to low, add in chicken broth, cheese and buffalo sauce and mix until everything is melted together.  Add pasta and chicken to sauce mixture, salt and pepper to taste.

Serve with a drizzle of hot sauce and the toppings of your choice.

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COOK: Chili Crisp Pork Ramen

 I have seen Spicy Chili Crisp used countless times on different cooking shows, and finally picked up a jar at the grocery store to try, I wish I hadn't waited so long, it is delicious!  

When I made this ramen for dinner KC told me I needed to write down how I made it and add it to our dinner rotation, Berea saw the picture I posted and come over the next day to eat the leftovers and agreed it was amazing!  Another bonus, it's quick and easy, perfect for a quick weeknight dinner.  I used pork, but I think you could easily substitute chicken breast, tofu or beef.  I think it would also be great with some veggies thrown in, let me know if you try any variations.

Chili Crisp Pork Ramen

2-4 Servings

Ingredients:

Marinade:

1.5 Pounds Pork Tenderloin or Pork Chops (cut into 1/2 inch cubes)

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/2 teaspoon Black Pepper

1/2 Cup Teriyaki Sauce

Sauce:

3 Tablespoons Chili Crisp

2 teaspoons Rice Vinegar

1 teaspoon Brown Sugar

2 teaspoons Lite Soy Sauce

1 1/2 Tablespoons Peanut Butter

3 Packages Ramen Noodles (seasoning packet not needed)

Topping (Optional):

Sliced Green Onions

Toasted Sesame Seeds

Everything Bagel Seasoning

Preparation: 

Combine garlic powder, onion powder, black pepper, and teriyaki sauce and add in pork to marinate at least 30 minutes.

In a small bowl whisk together chili crisp, rice vinegar, brown sugar, soy sauce and peanut butter, set aside.

In a skillet or cast iron pan with oil cook the pork over medium high heat for a few minutes until just cooked through.  Turn burner to low and add in sauce, let simmer.

Cook ramen noodles in boiling water, then drain and add to meat and sauce mixture.  

Dish up and add toppings.  

Store leftovers in a plastic container in fridge, makes great leftovers cold or hot.

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COOK: Fajita/Taco Seasoning Recipe

Let's taco-bout quick and easy dinners, and ways to use the leftovers to create a new and different meal the next day.  Did I lose you all at "taco-bout"?   I know that was corny.   (Although corn is a great addition to a lot of these meals.)

I'll add my basic Fajita Seasoning recipe at the end of this post, (if you only want the recipe scroll to the bottom now.) but first I'd like to talk about some of the different ways you can use the seasoning in different ways, and how to transform the leftovers.

This seasoning is great on ground beef, steak, chicken, shrimp, fish, veggies, and even tofu crumbles!  If your kiddos are anything like mine "Taco Tuesday", on any day of the week, is one of their favorites.  Flour tortillas, corn tortillas, or taco shells, maybe even chips for nachos are the norm.  That said, what happens when everyone is bored of the same thing and you have either leftovers to use up, or want a quick meal?

KC taught me about Taco Grilled Cheese, why I had never thought of this, I don't know, I guess I'm lucky I found him.  This one is simple, butter your bread, put butter side down in your skillet or pan, add a slice of American Cheese, (the only reason I buy the cheese singles is for grilled cheese, or burgers in the summer time), add a bit of warmed up taco meat, top with a bit of grated cheddar cheese, add hot sauce if you want, then top with the other slice of bread, butter side up.  Flip until both sides are toasty and cheese is melted.  If you have some left over Green Chile from your Taco Night you can warm that and use as a dipping sauce.

One of my favorite ways to use up leftover fajita meat and veggies is to cook some pasta and make a quick cheese sauce, (If you are low on time, or energy make some boxed Mac and Cheese!) then add the meat and veggies, mix, top with leftover grated cheese, sour cream, or green chile sauce.  You could also do the same with rice, add in a can of black beans and some corn and you have a real feast!

If you want to get extra fancy you can make Enchiladas, my post with  homemade Enchilada Sauce is here, or you can find my recipe for Baked Chimichangas here.  We also like to make Empanadas, they are easy to freeze, and reheat easily in the microwave for lunches, I'll update the post with my Empanada Dough recipe, but you can also use my Flaky Pie Crust Recipe (omit the sugar) found here.

A few last notes, instead of using water with the Fajita/Taco Seasoning my Father-In-Law uses Pineapple Juice, while KC and Dust hate pineapple they like the flavor it adds.  If you are using the seasoning as a marinade try adding some citrus flavored seltzer to your marinade mix.

Fajita/Taco Seasoning

Ingredients:

1 Tablespoon Cornstarch (omit if using for marinade)

2 teaspoons Chili Powder

1 teaspoon Salt

1 teaspoon Paprika

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1/2 teaspoon Sugar

1/2 teaspoon Cayenne Pepper (add more if you like spice!)

1/2 teaspoon Cumin

This is enough for about 2 pounds of meat, you can save any leftover seasoning in an airtight container.

You can use this as a dry rub (great for fish), mix it with some oil, lime juice, seltzer, or even just water to make a marinade for your meat, or add it to cooked meat and/or veggies and add about 1/4 Cup liquid per pound of meat and mix and let simmer.

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COOK: Italian Sausage Tortellini Soup

For years KC has talked about his mom's Tortellini Soup, but he thought he'd lost the recipe.  Recently we were going though our cook books and we found the recipe in Story, Wyoming's Centennial Community Cookbook 1901-2001, a cookbook full of recipes from people living in the tiny mountain town of Story, Wyoming.  (This recipe is on page 14, Tortellini Soup by Jeannie Andreason)

I don't normally post a recipe unless it's one I've created or made major changes to, however I think Jeannie would be happy for me to share this with all of you.  (I did change the amount of garlic, we love garlic and almost always use more than a recipe calls for.)

This soup is delicious, hearty and filling, and it freezes well (which is good because it makes at lot!)

Italian Sausage Tortellini Soup

Ingredients:

2 Lbs. Ground Italian Sausage (you can use sweet, mild, or spicy)

4 Cloves Garlic (Chopped)

1 Medium Onion (Chopped)

6 Cups Beef Broth

1 Cup Water

4 Cups Canned Diced Tomatoes (Drained)

3 1/2 Cups Tomato Sauce

2-3 Large Carrots (Peeled and Chopped)

2 Tablespoons Dried Oregano

3 teaspoons Dried Basil

2 Tablespoons Dried Parsley

1 Bay Leaf (Remove before serving)

1 Medium Zucchini (Chopped)

20 Ounces Cheese Filled Tortellini (Fresh or Frozen)

Grated Parmesan for garnish

Preparation:

In a large pot (we use our 6 Quart Round Dutch Oven), brown sausage, keeping it in large chunks.  Remove the meat and reserve 2 Tablespoons of the fat, sauté the onion and garlic in fat.  

Next, add all ingredients, except zucchini and  tortellini, and add the sausage back in.  Bring to a boil, then lower heat, simmer for 2-3 hours.  

About 45 minutes before serving add in zucchini and tortellini, continue to let simmer.  

Serve with grated parmesan on top.  Goes great with Crusty Artisan Bread or my One Hour French Bread.

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COOK: Pasta Carbonara

My amazing friend Sarah, who blogs at Cloves & Buttons, has posted about Carbonara so many times I decided I needed to make it!

I looked at several different recipes, then asked Sarah for her "go-to" recipe, then made a "Frankenstein" recipe using what I had on hand, and bits and pieces of each recipe.  I was nervous, I thought I might end up with some sort of scrambled egg pasta, but it was amazing!

Pasta Carbonara

Ingredients:

8 Ounces Bacon (chopped into 1/2 inch pieces)

4 Egg Yolks

1 Cup Fresh Grated Parmesan

3/4 Cups Heavy Cream (Or Half & Half)

Fresh Cracked Pepper

1 Package (1 Pound) Linguine or Fettuccine Noodles

*Reserve 1 Cup Pasta Water 

Preparation:

Boil water for pasta, salt well, add pasta and let boil.  Drain pasta when it's almost al dente.

Chop bacon into about 1/2 inch pieces, put into a large heavy bottomed pot (I love using my 5.5 quart oval enameled cast iron, but any large pot will work.)  Cook bacon until the edges are just starting to crisp, do not drain.

In a separate bowl, whisk together egg yolks, parmesan, and fresh cracked pepper.

Before draining pasta save 1 cup of the water.  Drain and set noodles aside.

Slowly add pasta water to egg, parmesan mixture while whisking (if you don't keep the whisk moving the water could cook the eggs.)  

Add the egg and cheese mixture to the pot with the bacon, mix until well combined, then add pasta and toss to fully coat.

Serve with more grated parmesan on top, goes great with a simple green salad.

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COOK: Clam Linguine

This is the first dinner KC ever cooked for me.  I got a text message at work asking if I had a cheese grater,  I thought to myself, "Doesn't everyone?!?"  That night he came over and made me dinner.  He had also noticed I was out of dishwasher soap, and my shower curtain rod had been bent and mangled (Mr. Dustin had tried to do a pull-up using the shower curtain the week before, so it was hanging but just barely!)  So he also had dishwasher soap, and a new shower curtain rod!  Needless to say after that night I knew I had to keep him!

He left the leftovers at my apartment and the kiddos each had at least three helpings!  It's now one of the most requested dinners, and it's also very simple!

Clam Linguine

Ingredients:

2 Cans Chopped Clams 6.5 ounces each (Do not drain)

2-4 Cloves Garlic (minced)

6 Tablespoons Olive Oil

Pepper (Fresh ground is best)

1 Package (1 Pound) Linguine Noodles

About 4 Ounces Fresh Grated Parmesan

Preparation:

Start water for pasta.  Add pasta when boiling and cook per package directions.

Meanwhile, in a 10 inch pan (I use my cast iron but a skillet works just as well), heat up olive oil over medium heat, add minced garlic and turn heat to low, let cook about 1-2 minutes.  Add in liquid from the chopped clams, set clams aside.  

Mix and let simmer about 5 minutes.  Stir in clams, and let sit while pasta finishes, stirring as needed. 

When pasta is al dente drain and move to a large bowl, pour clams and sauce over pasta and toss.

Dish into serving bowls and sprinkle with Parmesan and cracked black pepper to taste.

We like to have Artisan Crusty Bread or bread sticks, and a simple green salad on the side.

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