Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

Sunday, April 29, 2018

Southwestern Orzo / #SundaySupper

This Southwestern Orzo is by far the best pasta type salad I have ever had! If you like orzo, you probably already know how tasty it is served hot, but have you ever had it cold? I know you will love it too! It is full of fresh vegetables, like white onion, red pepper, and pan fried corn, seasoned with salsa, lime, chipotle seasoning and cilantro. Add in some black beans, and top it all with Queso Fresco for a tasty, yummy side dish. You will love it and your friends will beg you for the recipe!

Southwestern Orzo
(serves 2-3)
(printable recipe at end of page)

4 cups Chicken Broth
1/4 pound uncooked Orzo
1/4 cup Corn Kernels
2 tablespoon White Onion (chopped small)
1/4 cup Red Pepper (chopped small)
1-2 sprigs of Fresh Cilantro
1/4 cup Black Beans, low sodium (drained and rinsed) 
1/4-1/2 cup Salsa
Sprinkle of Chipotle Seasoning( I used Mrs. Dash)
Juice from 1/2 lime
Queso Fresco
Fresh Avocado


You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 
Pan fry the corn in a little butter until done. Let cool.
Chop onion into small pieces.
Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.
  Chop cilantro. I only used 2-3 leaves.
Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.
 Add cheese and avocado just before serving! 


The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don't like black beans, add the beans you like. If you prefer red onions, use them instead! If you don't like cilantro, use Italian parsley. Substitute what you like!


I did a few things different in this recipe than I usually do. I like to make everything from scratch, but like you, I don't really have the time. So this time I went with the canned beans, but I chose low sodium. The high amounts of sodium is why I don't like to use canned goods, and I was so happy to see low sodium available. I also used frozen corn. This is usually a no-no for me! Whenever it is available, I like fresh. But I had some left in the freezer, and saw no reason to waste it. Besides, the corn is not the star of this recipe, and the frozen corn made it much quicker to put together! ( plus it tasted really good!) Another plus!!



As always, if you have any questions about this recipe, please email me at thefreshmancook@hotmail.com!


I would love if you would follow The Freshman Cook!

Scroll down to find more tasty orzo recipes from the Sunday Supper Family! They all look so tasty!


Orzo Pasta Recipes

Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.





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ingredients:

4 cups Chicken Broth
1/4 pound uncooked Orzo
1/4 cup Corn Kernels
2 tablespoon White Onion (chopped small)
1/4 cup Red Pepper (chopped small)
1-2 sprigs Fresh Cilantro
1/4 cup Black Beans, low sodium (drained and rinsed) 
1/4-1/2 cup Salsa
Sprinkle of Chipotle Seasoning( I used Mrs. Dash)
Juice from 1/2 lime
Queso Fresco
Fresh Avocado

instructions:


  1. You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 
  2. Pan fry the corn in a little butter until done. Let cool.
  3. Chop onion into small pieces.
  4. Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.
  5.  Chop cilantro. I only used 2-3 leaves.
  6. Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.
  7.  Add cheese and avocado just before serving.

  1. The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don't like black beans, add the beans you like. If you prefer red onions, use them instead! If you don't like cilantro, use Italian parsley. Substitute what you like!
Created using The Recipes Generator






Wednesday, May 11, 2016

Chicken Fettuccine Alfredo w/ Homemade Noodles / #UltimateRecipeChallenge


If you are a pasta lover, you will love this Chicken Fettuccine Alfredo w/ Homemade Noodles! It is one of my favorites, one I have been making for many years, and it makes a regular appearance at my son's birthday dinner every year! This time however, I tried something I have been wanting to do for quite some time~I made my own noodles! What fun it is, and so incredibly tasty! I never knew fresh noodles were so awesome! If you give them a try, I know you will never go back to the boxed noodles!
My recipe is part of a fun and creative group called the Ultimate Recipe Challenge. At the end of this post, stick around and check out all the wonderful recipes members of the group creative. They look gorgeous! I am glad you are here and I hope you enjoy this recipe!  

 Chicken Fettuccine Alfredo w/ Homemade Noodles
(printable recipe)
Serves 2
1 cup All Purpose Flour
1 cup Semolina Flour
Pinch Salt
3 large Eggs
1 tablespoon Olive Oil
1 tablespoon Butter
1 large Chicken Breast
1 tablespoon Butter
1 cup Heavy Whipping Cream
1/4 teaspoon Lemon Juice
1 cup shredded Parmesan Cheese
sprinkle of Garlic Powder
sprinkle of Parsley




Sift both flours, and salt in to a pile in the center of a table. Make a well, and place the eggs and olive oil inside. 
Begin to mix together with a fork. The dough will soon become stiff as you knead it.

 Knead for 12 minutes, then wrap in plastic for 30 minutes. 
Take a small piece of the dough and run it though the pasta maker (from World Market) to flatten it.
Run flat piece through the fettuccine side of the pasta maker. Set aside for a moment.
In a small skillet, melt the butter and cook large chicken breast. Filet chicken breast after cooking. In a medium skillet, on medium heat, melt butter and add heavy whipping cream and lemon juice. Turn sauce to medium high heat and bring to a boil.
Add cheese. While it is boiling, stir constantly. Add garlic as you are stirring. Stir until sauce thickens, then remove from heat.
Plate your dish with the pasta, then some sauce, sliced chicken, and a few sprinkles of sauce on top. Add a sprinkle of chopped parsley.
Thanks for joining me today!








Thursday, December 10, 2015

Homemade Ravioli and Ragu Pasta Sauce

I love the holidays, and the food that goes along with it! This year that includes Homemade Ravioli and Ragu Pasta Sauce. Like a lot of people, I am a pasta lover. But I am not a pasta lover just for the pasta. My true love is the sauce! I can remember going to my grandmother's house every year during the holidays, and there was always sauce simmering away on the stove. Oooh, it was amazing! That deep aroma wafting through the house; when I opened grandmas front door, it put a smile on my face that never left. It smelled like home! I got that same warm, happy, comfort feeling when I prepared these homemade ravioli with Ragu Pasta Sauce for my family. The smells came wafting past me, and for a second I was sitting in Grandma's kitchen again.
Pasta Sauce, ravioli, cheese

These ravioli's were fun and easy to make. My goal for the next time I make these is to make the dough thinner.  It has always been a holiday tradition to serve pasta in our house on Christmas Eve, and I have been continuing the tradition for many years, but ravioli's are a new addition to our special tradition. The Ragu Pasta Sauce makes this recipe taste authentic, just like when Assunta Cantisano came to America with the recipe for this special tomato sauce. She was an amazing woman, who, against all odds, made Ragu Pasta Sauces a success! Ragu: Crafted with Passion. Simmered in Tradition! To read more about Assunta Cantisano, her incredible story, and her amazing sauce, click here to go to the Ragu Landing Page. Did you know that Ragu Pasta Sauce has no artificial flavors, no  artificial colors, and no high fructose corn syrup? It is amazing!



Ravioli Filling

Wednesday, November 12, 2014

Quick and Easy Lasagna

This lasagna dish is quick and easy to make. Hence, the name, Quick and Easy Lasagna! It is made with sauce from a jar, 3 types of cheese, ground chuck and whole wheat noodles. That's it!



Quick and Easy Lasagna

Thursday, September 4, 2014

Caprese Pasta Salad

This Caprese Pasta Salad is cool and refreshing. Now, that is something I would think I would be writing in July, for sure. But it is September and it is very hot and terribly muggy here in North Carolina. This salad is just the thing to help you cool down. It has the traditional caprese ingredients, tomatoes, fresh mozzarella, and basil. I didn't do it here, but you could add some shredded chicken and make this salad a meal! Enjoy and try to stay cool!

Caprese Pasta Salad

Vinaigrette
2 tablespoons Tarragon Vinegar
2 teaspoon Dijon Mustard
Salt and Ground Pepper
1/4 teaspoon Confectioner's Sugar
6 tablespoons Sunflower Oil

Salad
Whole Wheat Pasta
Cherry Tomatoes
Fresh Basil thinly sliced
Mozzarella Block
Vinaigrette

Start by putting your vinegar, mustard, 
and salt and pepper in a bowl.
Add the confectioner's sugar.
Mix ingredients with a whisk.
Drizzle in the oil, whisking gently until smooth and blended.
Taste test to check if additional salt or pepper is needed.
Wash your tomatoes and......
roll your basil leaves together and then chop thinly.
I used a block of mozzarella because that is what I had on hand.
I used this very small scoop to make mozzarella balls.
They were the perfect size. You could also use mozzarella 
balls that are already round when you buy them. They
are very tasty and some are marinated.
Place everything but the vinaigrette together in a bowl.
Toss together with just a little vinaigrette and add more
if you need.
I hope you enjoy this simple, refreshing salad!

Thanks for stopping by today!

Here are some other recipes you might enjoy:


Seaside Pasta Salad



Super Simple Spaghetti Salad


Strawberry and Avocado Salad 


Monday, February 17, 2014

Homestyle Marinara w/ Chicken and Whole Grain Rotini

My husband and my son are pasta lovers. They could eat it everyday! I am not a pasta lover. I have always loved Italian sauces, but the pasta, no, it wasn't my thing. But last night I decided to cook some whole grain rotini I bought last week at the grocery. What a treat! It was so good-maybe I do love pasta! I covered the pasta with a homemade marinara that is simple, quick, and tasty! That actually describes the entire meal!
Homestyle Marinara w/ Chicken and Whole Grain Rotini 
1-28 ounce can of Whole Peeled Tomatoes
1-2 cloves Garlic
Vegetable Oil
1-2 teaspoons Dried Italian Seasoning
Pinch of Sugar
1 Bay Leaf
1 box Barilla Whole Grain Rotini Pasta
1 pound raw Chicken Breasts
Vegetable Spray
Cheese-Mozzarella or Provolone
Place your can of tomatoes in your food processor and puree them.
If you don't mind tomato pieces in your sauce, there is no 
need to puree. I have some picky eaters in this house! You can 
just chop the tomatoes into small bite sizes pieces.
It will look nice and smooth like this.
Chop up your garlic clove.
Heat your garlic clove in the vegetable oil.
Once your garlic pieces start to brown go ahead and
add your sauce to the pan.
Add 2 teaspoons of dried italian seasoning, a pinch of sugar
 and 1 bay leaf. Let simmer for 30-40 minutes.
Boil the water and cook your pasta.
Cut your chicken into bite size pieces and grill them
in a pan sprayed with vegetable spray.
Put it altogether. I layered rotini pasta in the bottom, sauce
on top, then chicken, more sauce, and then cheese. I used the rotini
because all the edges in the pasta hold the sauce. That is also why I
served this in bowls. I used a 4 cheese mix because that is what
I had on hand. It was actually pretty good on the pasta!


Monday, July 23, 2012

4 Cheese Stuffed Shells

I love Italian food, so when I was assigned the blog, Cookin' with Moxie, for this months Secret Recipe Club, I was thrilled. Cookin' with Moxie is a wonderful blog written by Jamie, whose blog is stuffed as full as these pasta shells of delicious sounding and beautiful looking foods. What to make was a difficult decision, but I finally decided on Jamie's 4 Cheese Stuffed Shells. They were so delicious, and cheesy and just yum!!
4 Cheese Stuffed Shells
1 pound Jumbo Pasta Shells
30 oz. Ricotta Cheese
2 1/2 cups Mozzarella, divided
1 cup grated Parmesan Cheese
1 cup Provolone Cheese
1 teaspoon Garlic Powder
1 Egg
2 tablespoon minced, flat leaf Parsley
2 tablespoon chopped, fresh Basil
Salt and Pepper to taste
3 cups Marinara Sauce, preferably homemade

Preheat oven to 350 degrees
Bring a large pot of water to boil. Add pasta.
Cook the shells until soft but not cooked through
(about 1/2 the cooking time on the box)
Drain pasta and set aside until the filling is ready.
Place the ricotta in a bowl.
Add 1 cup of the mozzarella and the Parmesan.
Add the provolone.
Mix together.
Add the garlic powder, egg, parsley, basil, salt and
pepper. Mix thoroughly.
In a 13X9 casserole dish, pour in half of your
marinara sauce. 
Fill your partially baked shells with the cheese filling.
Place the shells in your dish on top of the marinara.
The shells should be open side up.
(I used a smaller dish)
Place the rest of your marinara on top of the shells.
Top the marinara with 1 1/2 cups mozzarella cheese.
Garnish with minced basil and parsley, if desired.
Cover your dish with foil, and bake for 30-40 minutes.
Uncover and continue to bake for an additional 15-20 minutes,
or until the sauce starts to bubble.
Serve immediately.
Enjoy!

Thanks for joining me today!
Stop by and see what all my fellow Secret Recipe Club members made: