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Orzo with Garlicky Roasted Tomatoes and Parmesan

Orzo with Garlicky Roasted Tomatoes and Parmesan

by Pam on December 17, 2013

I wanted a simple and tasty side dish to serve with the chicken I was making for dinner. I was craving roasted tomatoes so I decided to serve them tossed in orzo. I poured the cooked and drained orzo directly in the pan I roasted the tomatoes in so it would get flavored by all the garlic and tomato juices. I tossed the orzo and garlicky roasted tomatoes with some fresh parsley and topped it with shredded Parmesan and simply seasoned it with sea salt and freshly cracked pepper. It was such a simple and perfect side dish that we all loved.

Preheat the oven to 400 degrees. Add the grape tomatoes, minced garlic, olive oil, sea salt and fresh cracked pepper, to taste, in a baking dish. Toss to coat evenly.

Roast in the oven for 10 minutes, stirring them occasionally,  until plump and ready to about to burst. Remove from the oven.

While the tomatoes are roasting, prepare the orzo in boiling water, per instructions. Drain the orzo then pour the pasta directly into the baking dish.  Add the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to coat the orzo evenly with the tomatoes, their juices, and the minced garlic. Taste and re-season if needed. Pour into a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Enjoy.



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Orzo with Garlicky Roasted Tomatoes and Parmesan




Yield: 4

Prep Time: 5 min.

Cook Time: 10 – 15 min.



Ingredients:

1 1/2 cups of grape tomatoes
2-3 tsp olive oil
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
3/4 cup of dried orzo, cooked per instructions
1 tbsp fresh parsley, chopped
Parmesan cheese, shredded, to taste

Directions:

Preheat the oven to 400 degrees. Add the grape tomatoes, minced garlic, olive oil, sea salt and fresh cracked pepper, to taste, in a baking dish. Toss to coat evenly.

Roast in the oven for 10 minutes, stirring them occasionally, until plump and ready to about to burst. Remove from the oven.

While the tomatoes are roasting, prepare the orzo in boiling water, per instructions. Drain the orzo then pour the pasta directly into the baking dish. Add the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to coat the orzo evenly with the tomatoes, their juices, and the minced garlic. Taste and re-season if needed. Pour into a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise

by Pam on December 16, 2013

My friend Simon recently made us sandwiches while visiting his home and he used this amazing basil mayonnaise on them that he made. I was instantly hooked and couldn’t wait to re-create it at home. I made paninis this weekend and added some homemade basil mayonnaise to them. They turned out INCREDIBLE! I seriously could eat these sandwiches everyday!

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Preheat your panini grill or a grill pan over medium heat.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan).  Cook for 5 minutes or until crispy and golden brown.  Serve immediately.  Enjoy!

Side Note:  I always cook my paninis dry.  I find that using oil or butter on the bread makes the sandwich too greasy.  Try it – I bet you will like it and it’s way better for you!



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Turkey, Extra Sharp Cheddar, Tomato, and Avocado Panini with Basil Mayonnaise




Yield: 2

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.



Ingredients:

Basil Mayonnaise:

1/4 cup olive oil mayonnaise
2 tbsp fresh basil, finely chopped
1 clove of garlic, minced
Sea salt, to taste
Dash of white pepper
Dash of cayenne pepper

Sandwich:

4 slices of French bread
Basil mayonnaise
Extra sharp white cheddar
Turkey, sliced
Tomato, sliced
Avocado, sliced

Directions:

Preheat your panini grill or a grill pan over medium heat.

Combine the mayonnaise, basil, minced garlic, sea salt, to taste, dash of white pepper, and dash of cayenne pepper, together in a small bowl. Mix until well combined. Set aside.

Spread some of the basil mayonnaise on both slices of bread then layer it with a little cheese, turkey, tomato, avocado, and a little more cheese. Place the other slice of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Salted Caramel Brownie Bites

Salted Caramel Brownie Bites

by Pam on November 11, 2013

We had friends coming over for dinner to celebrate a birthday. The birthday girl wanted something with chocolate for dessert. I found a brownie mix in the pantry and some caramel sauce. I decided to make mini brownie bites topped off with some caramel and sea salt. They were fantastic! The key is, to top the brownie with caramel and salt RIGHT BEFORE you serve them so the brownie bites don’t get soggy. They were a big hit with the birthday girl and the rest of us too. Quick, simple, and decadent – you can’t beat that!

Preheat the oven 20 350 degrees. Place cupcake liners into the mini muffin tray.

Prepare the brownie mix per instructions.  Pour batter evenly into mini cupcake tray liners.

Place into the oven and bake for 13-15 minutes, or until the tester inserted into the center of a brownie comes out clean. Remove from the oven and let them cool for a few minutes before moving them to a cooling rack. Cool completely. The top of the brownie bites should have sunk in. If not, use the back of a spoon to press into the center of the brownie to make a well. Once you are ready to serve the brownie bites, spoon a bit of caramel sauce into the well of each brownie bite. Sprinkle the top with sea salt, to taste. Serve immediately.



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Salted Caramel Brownie Bites




Yield: 24

Prep Time: 10 min.

Cook Time: 13-15 min.



Ingredients:

Brownie mix, made per instructions
Caramel sauce, to taste
Sea salt

Directions:

Preheat the oven 20 350 degrees. Place cupcake liners into the mini muffin tray.

Prepare the brownie mix per instructions. Pour batter evenly into mini cupcake tray liners.

Place into the oven and bake for 13-15 minutes, or until the tester inserted into the center of a brownie comes out clean. Remove from the oven and let them cool for a few minutes before moving them to a cooling rack. Cool completely. The top of the brownie bites should have sunk in. If not, use the back of a spoon to press into the center of the brownie to make a well. Once you are ready to serve the brownie bites, spoon a bit of caramel sauce into the well of each brownie bite. Sprinkle the top with sea salt, to taste. Serve immediately.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)