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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)

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)

Simple Chicken Thighs with Roasted Asparagus and Tomatoes?A one pot meal! and A Butterball Coupon Giveaway!

Simple Chicken Thighs with Roasted Asparagus and Tomatoes…A one pot meal! and A Butterball Coupon Giveaway!

by Pam on November 7, 2013

This was honestly one of the best meals I’ve had in a long time. Maybe because it was comforting on a cold rainy day. Maybe it was because I cooked it all in one pot and barely had any dishes to do. Maybe because simple food really is the best food. Whatever the reason, I will be making this meal again and again. This was a simple, no fuss, no muss, delicious meal! I love that.

Preheat the oven to 375 degrees.

Heat the olive oil in a large OVEN PROOF Dutch oven over medium high heat. Remove any excess fat from the thighs then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the chicken, skin side down, in the hot pan. Cook for 6-7 minutes or until the chicken is golden brown. Carefully, tilt the pan and remove all the oil (this will make the dish healthier and also will prevent the veggies and chicken from being greasy). Once all the oil is gone from the pan, flip the chicken over and move over to one side of the pan. Add the asparagus and grape tomatoes to the other side of the pan then season lightly with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 25 minutes, or until chicken has cooked through.

Remove the pan from the oven and serve immediately. Enjoy.



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Simple Chicken Thighs with Roasted Asparagus and Tomatoes – A one pot meal






Ingredients:

1 tsp olive oil
4 chicken thighs
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
15-20 asparagus spears, wooden ends removed
1 1/2 cups of grape tomatoes

Directions:

Preheat the oven to 375 degrees.

Heat the olive oil in a large OVEN PROOF Dutch oven over medium high heat. Remove any excess fat from the thighs then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the chicken, skin side down, in the hot pan. Cook for 6-7 minutes or until the chicken is golden brown. Carefully, tilt the pan and remove all the oil (this will make the dish healthier and also will prevent the veggies and chicken from being greasy). Once all the oil is gone from the pan, flip the chicken over and move over to one side of the pan. Add the asparagus and grape tomatoes to the other side of the pan then season lightly with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 25 minutes, or until chicken has cooked through.

Remove the pan from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

BUTTERBALL COUPON GIVEAWAY:

The generous people at Butterball[3] have offered two $20.00 checks, one each for two of my lucky readers, to help with purchasing your turkey and items to complete your holiday meal. The Butterbal[4]l site is full of delicious recipes to help with your Thanksgiving meal. Be sure to checkout their Facebook[5] page for ideas too. All you need to do to enter the giveaway is leave a comment on this post.

The giveaway is open until Sunday, November 10, 2013 @ 7:30 p.m. This giveaway is open to USA residents only. Be sure to include an e-mail address with your comment. Winners will be chosen randomly and announced on Sunday night. I will email the winners and if the winners do not respond within 48 hours, new winners will be chosen.

Good luck!!!

 

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ Butterball (www.butterball.com)
  4. ^ Butterbal (www.butterball.com)
  5. ^ Facebook (www.facebook.com)