Creamy Orzo with Chicken Mushrooms and Red Peppers

From Mels! So I've now made this twice with plans to make it again! I love the mushrooms and the creamy sauce!!! It's more of an everyday meal, but it's a good one. I also added chopped asparagus last time cause I had to use it and it was awesome.  Yum!

Ingredients

• 1 tablespoon olive oil
• 2 average-sized chicken breasts (about 1 to 1 ½ pounds), cut into chunks
• 1-2 red bell peppers, cut into ½-inch pieces
• 8 ounces white button mushrooms, quartered
• 1 teaspoon dried thyme
• 3 cloves garlic, finely minced
• 1 pound orzo pasta
• 8 ounces cream cheese, softened (can use 1/3 less fat cream cheese)
• 1 cup reserved pasta water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ½ cup freshly grated Parmesan cheese
• 3 tablespoons chopped fresh flat leaf parsley
• Squeeze of fresh lemon juice (from 1 lemon)

Directions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. When the orzo is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the orzo and set aside.
2. While the orzo cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the peppers, mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms and peppers have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.
3. In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and vegetables. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the orzo, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.

Roasted Pepper and Quinoa Chili

So I found this recipe on another site, but since I pretty much changed it completely, I'll just call it mine:)


1 Red Pepper
1 Yellow or Orange Pepper
1 jalapeno pepper (cut out all seeds and veins)
1/2 cup uncooked quinoa, rinsed
olive oil to coat pan
4 cloves garlic, minced
1 small onion, minced
1 4oz can green chili's
1 diced canned chipotle chili (can use less, it's pretty spicy!)
1 1/2 tsp. cumin
1 1/2 tsp. smoked paprika
1/2 tsp. chili powder
2 carrots, diced small
2 stalks celery, diced
2  14 oz. cans diced tomatoes
4 cups beef broth (could use veggie or chicken too)
1 can pinto beans or black beans
1 can kidney beans
salt to taste

cheddar cheese
corn chips
sour cream

Cook quinoa according to package directions.

Line a cookie sheet with foil. Cut bell peppers and jalapeno in half and clean out then put on cookie sheet skin up and flatten with hand. Broil for about 10 mins until blackened.  Then cover with another sheet of foil and seal edges together. Let sit and sweat for another 10 mins.

While peppers are sweating, cook onion in olive oil until translucent, then add garlic and spices (make sure the heat isn't too hot or it'll burn the garlic). Then add green chili's, chipotle pepper, celery, and carrots; cook for about 30 seconds.  Add tomatoes, beef broth, beans, and quinoa. While simmering take roasted peppers and peel off skins, then roughly chop and add into chili.  Cook until carrots are just barely cooked.

Serve with cheese, chips, and sour cream if so desired!

Almond Flour Pancakes

So I've finally found a dairy-free/gluten-free pancake recipe that I like! They really are very yummy,  so that's why I'm putting it on here! Also, if you're wondering, I got the almond flour at winco where it was definitely the cheaper than anywhere else I've seen it. This is from Elana's Pantry:

• 2 eggs
• ¼ cup agave nectar
• 1 tablespoon vanilla extract
• 1 ½ cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• grapeseed oil for sauteing

1. In a blend, combine eggs, agave and vanilla and blend on high until smooth
2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter
3. Let batter sit for 15-20 minutes to thicken up (this is a must!)
4. Warm grapeseed oil in a large skillet over medium heat. These take a little longer to cook so don't turn up the heat too high or they'll get overdone.
5. Ladle pancake batter onto skillet
6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
7. Remove from heat to a plate
8. Repeat process with remaining batter, adding more oil to skillet as needed

Yields 12 pancakes
editor's note: I use a cast iron skillet to make these pancakes

My Vegetable Soup

This one is for Holly!


Ingredients:
1/2 lb bacon
1 red onion, diced small
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 28oz can San Marzano whole tomatoes, crushed with hands
2 8oz can tomato sauce
8 cups beef stock (I usually use better than bullion beef flavoring)
1 can white beans, rinsed
1 can kidney beans, rinsed
2 stalks celery, diced
1 cup shredded cabbage
1 yellow squash, sliced into small circles (about 1/8in)
1 zucchini squash, sliced thin also
2 carrots, diced
1 large handful of Spinach

Method:
Cook bacon in large stockpot, remove, let cool and crumble.  Pour out bacon fat leaving only a couple of Tbsps. Saute red onion and herbs in bacon fat until onions are translucent (making sure to scrape up all the brown goodness on the bottom of the pan). Add canned tomatoes, tomato sauce, and  beef stock into pot and bring to a boil. Add beans and bring back to boil.  Add cabbage and celery first and bring back to a simmer, next add squashes and again wait until it simmers. Add carrots and bacon and again let it come to a simmer. Simmer for a few minutes until carrots are just barely tender (I hate mushy carrots!). Add spinach last and stir until it's just wilted.  Season with salt and pepper as needed. Enjoy! And as with most soups it tastes even better the next day!

Peanut Butter Bar Cookies

Okay so I made up this recipe and it turned out super super good (and naughty).

Filling:
1/2 c peanut butter
2 Tbsp Softened Butter
1/4 tsp vanilla
3/4 C. Powdered sugar

Cream peanut butter and butter together. Slowly mix in 1/2 c powdered sugar. Add vanilla. Mix in remaining powdered sugar (should be slightly sticky). Put in refrigerator until cookie dough is made.

Cookie dough:
3/4 c butter, softened
1/2 c peanut butter
1 1/4 c sugar
3/4 c brown sugar
1 tsp vanilla
2 eggs
1 1/2 c oatmeal
2 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350
Cream together butter, peanut butter, and sugars. Then add eggs vanilla and oats.
In a separate bowl mix flour, baking soda, baking powder, and salt. Slowly mix in flour mixture.

To make cookies: take out filling
Use a cookie scoop (mine is a 1 1/2 tbsp size). Scoop a level scoop and roll it into a ball, then take your finger and made a depression in the cookie. fill cookie with about a 1/2 tsp. filling, then pinch the dough closed and roll it into a ball again. Repeat until all are made. Bake about 10 mins. Let cool completely.

Chocolate ganache:

1 bag semi sweet or milk chocolate chips (12 oz)
3/4 c heavy cream

put in a microwave safe bowl and microwave at 30 second increments until chocolate in smooth and shiny (be careful not to burn!).  I like to put it in while the cookies are baking for about 40 seconds and then let it sit until needed.  Then if it needs to be heated more you can, but it may not.  Reheat again later on for about 15-20 secs if needed to keep it smooth.   I just spooned it on a spreaded (not really a word :))  it around the tops of each cookie.

Mrs. Field's snickerdoodles

• 1/2 cup butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar

For rolling:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the
topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.

Makes 16 to 18 cookies.

These are really good ones!

Orange sauce

My kids love Panda Express Orange Chicken.  This sauce is very similar.  I grilled chicken breasts and thighs and brushed the sauce on near the end of cooking.  I reserved half the sauce and used it for dipping the chicken in.  You could also bread and fry chicken chunk and re-create "Orange Chicken."

2 tablespoons extra-virgin olive oil
1 tablespoon ginger, finely grated
1 tablespoon orange zest
1 garlic clove, minced
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons orange marmalade
1 tablespoon freshly squeezed orange juice
1 tablespoon honey
pinch of red pepper flakes

Homemade Snickers Bars

I found this recipe on Pinterest. Mom requested I post it on here. They are as good as they look!

Makes one 9×13 pan

Bottom Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Line your pan with aluminum foil and leave an overhang. Thoroughly grease foil. Melt ingredients together in the microwave for 30 seconds and then 10 second intervals until completely melted, careful not to burn. Pour into the baking dish and spread until even. Let cool and harden completely.

Nougat Layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 4 minutes, stirring constantly. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Melt ingredients together in microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Rosemary balsamic vinegar

I don't buy bottle salad dressing very much anymore.  They are so processed and I am trying to limit those kinds of foods.  This is one of my favorite every night salad dressings.  It stores well in the fridge.

1/3 c. balsamic vinegar
1 clove garlic
1 Tb fresh rosemary leaves (or 1/2 tsp dry)
2 Tb water
1/2 t coarse salt (such as Kosher)
1/4 tsp ground pepper
Put all ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra virgin olive oil in a think stream, blend until creamy.

Fresh Berry Rustic Tarts

These were awesome! Definitely an easy take on a pie but good for company too. My only recommendation with this recipes is to not leave leftovers (which isn't hard to do) because the dough doesn't stay crispy while it sits.

Yields 8 Tarts

Tart Dough:

2 1/2 cups all purpose flour
1/2 tsp. Kosher Salt
2 Tbsp. Sugar
2 sticks Butter
1/2 cup cold water (I only used about 6 Tbsp.)
1 Tbsp. Heavy Cream

Combine flour, sugar and salt in large bow. Add cold butter pieces and toss to mix. Transfer to food processor and pulse until mixture resembles coarse meal. Transfer back to bowl, add water and cream. Toss lightly then squeeze with hands until dough comes together. Form dough into a square, wrap in plastic and chill until ready to use (at least a couple of hours or overnight).

Berry Tarts:
4 cups Assorted Berries
1/2 cup + 4 Tbsp. Sugar
2 Tbsp. Cornstarch
1 Lemon zest & Juice
1/2 tsp. Vanilla
1/4 cup milk or cream
4 Tbsp. Sugar
1/4 tsp. Cinnamon

Cut chilled tart dough into eight equal pieces. Roll onto floured surface into circles about 1/8" thick and about 6" in diameter. Set aside. Clean and trim larger berries, set aside in large bowl. Combine with lemon zest, lemon juice and vanilla extract. In a separate bowl combine cornstarch and sugar. Add to berries and toxx until thoroughly coated. To assemble, spoon about 1/2 cup berry mixture into center of tart dough. Fold edges of dough onto center, pleating as you go until all the berry mixture is covered. Repeat with remaining pestry circles. Divide between two sheet pans that are lined with parchment paper and sprayed lightly with non-stick cooking spray. Brush tops of tarts with milk or cream, and sprinkle with cinnamon sugar. Bake in preheated 425 degree oven until deep golden brown, 30-45 minutes. While still hot, carefully remove tarts from sheet pan and allow to cool slightly on a rack before serving. Serve warm with a scoop of ice cream.