Tri-Color Orzo Salad

 I enjoyed this delicious salad from my friend, Kedra, in July 2017.  It is light and perfect for summer!

1 lb. orzo pasta

3 tablespoons extra-virgin olive oil plus 1/4 cup

2 cups fresh arugula (can use baby spinach as substitute)

1/2 cup dried cherries

12 fresh basil leaves torn

1/4 cup toasted pine nuts

3 tablespoons lemon juice

1 1/2 teaspoon salt

1 teaspoon freshly ground black pepper

Bring large pot of salted water to boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 mins. Drain pasta and put on large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to large serving bowl. Add the remaining ingredients and toss gently to combine.

Serves 4 to 6.

Flan

From: Food.com

Super easy!  We tried this for the first time when attempting to celebrate Cinco de Mayo.  

3/4 cup sugar

4 eggs

1 (14 ounce) can condensed milk

1 (12 ounce) can evaporated milk

1 tablespoon vanilla extract

Boiling water, for baking in

Preheat oven to 325° F. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate (you may add a few tablespoons of water to help it melt).

In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well. Pour mixture into pie plate.

Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.

Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidy.

Let cool and then after running a knife around the edge to separate, flip over onto a serving dish.

Grandmom's Pickles

From: Dorothy Ott

Growing up, my grandmother’s homemade dill pickles were one of my favorite treats.  They always adorned our holiday table.  I remember unscrewing the lid of the large jar to reach my fingers in; deftly selecting a few crisp rounds.  A refreshing accompaniment to any meal - great for picnics too!

1 quart white vinegar
3 quarts water
½ - ¾ cup salt
4 oz. fresh dill weed
2 teaspoons pickling spice
6 cloves garlic
7-8 pickling cucumbers

Bring vinegar, water and salt to a boil; simmer 5 minutes.  Cool completely.

On the bottom of a 1-gallon glass jar, add garlic cloves, pickling spice and 2 oz. dill weed.  Wash cucumbers and slice in rounds.  Add cucumbers to jar and then pour cooled vinegar mixture over.  Place 2 oz. dill on top.

Lid the jar and refrigerate for 4 days.

Sour Cream Pound Cake

Thank you, Paula Dean. This is a very simple and delicious cake to make.  Goes well with a dusting of powdered sugar, whipped cream and fresh berries.  

1 cup unsalted butter, at room temperature

1 ½ cups white sugar

½ cup sour cream

¼ teaspoon baking soda

1 ½ cups all-purpose flour

3 large eggs

½ teaspoon vanilla extract

Preheat oven to 350° F.  In a large mixing bowl, cream the butter and sugar together.  Add the sour cream and mix until incorporated.  Sift the baking soda and flour together.  Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time.  Add vanilla.

Pour the mixture into a greased and floured loaf pan.  Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.  

Lentil Barley Soup

This is a Jessica original.  Very good on a cold winter day with a loaf of crusty bread!

1 pound dry lentils

4 tablespoons olive oil

½ lb chicken sausage, diced

2 small onions, chopped

2 stalks celery, chopped

1 carrot, diced

2 cloves garlic, minced

¼ cup pearled barley

8 cups water

¼ cup fresh Italian leaf parsley, chopped

Salt and pepper to taste

Feta cheese 

Sort and rinse lentils.  In a medium saucepan, heat oil.  Stir in sausage, onion, celery, carrot and garlic until tender.  Add remaining ingredients, except parsley.  Bring to a boil.  Reduce heat, cover and simmer until lentils and barley are tender and soup gets thick.  Add more hot water if necessary. 

Remove 2 cups of the soup and purée in a blender.  Add blended mixture back into the pot.  Add chopped parsley.  Stir.  Serve in warmed soup bowls and top with cheese.

Serves 8

Turkey Meatloaf

From: Epicurious.com

1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 lb cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb ground turkey (mix of dark and light meat)

Preheat oven to 400°F.

1. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

2. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

3. Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

4. Let meatloaf stand 5 minutes before serving.

White Chip Island Cookies with Cranberries

Adapted from: Toll House

1 2/3 cups flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup (1.5 sticks) unsalted butter
¾ cup packed brown sugar
1/3 cup white sugar
1 tsp. vanilla extract
1 large egg
1 cup white chocolate morsels
1 cup flaked coconut
1 cup dried cranberries
¾ cup chopped macademia nuts

Preheat oven to 375°

Combine flour, baking powder, baking soda and salt in a small bowl.  Beat butter, brown sugar, white sugar and vanilla extract in a large mixer bowl until creamy.  Beat in egg.  Gradually beat in flour mixture.  Stir in morsels, coconut, cranberries and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8-11 minutes or until edges are lightly browned.  Cool on baking  sheets for 2 minutes; remove to wire racks to cool completely.

Dirt Cake

From: Allrecipes.com

½ cup unsalted butter, softened
8 oz. cream cheese, softened
½ cup confectioners’ sugar
2 (3.5 oz.) packages instant vanilla pudding
3 ½ cups milk
1 (12 oz.) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with cream filling

Chop cookies very fine in a food processor. The white cream will disappear. Beat butter, cream cheese and sugar together. In a large bowl mix milk, pudding and whipped topping together. Combine pudding mixture and cream mixture together. Layer in a (3 quart/2.8 liter) flower pot, starting with cookies than cream mixture. Repeat layers. Top with gummy worms and an artificial flower. Serve with a new garden trowel.  The kids love it!

Sticky Buns

From: Tammy Brown

20 frozen Rhodes or Rick’s dinner rolls
½ cup chopped walnuts, pecans and/or raisins
3 oz Butterscotch pudding (not instant)
½ cup brown sugar
1 teaspoon cinnamon
¼ lb. butter, melted

Spray 9 x 13 pan with Pam. Add ingredients in order given. Place uncovered in a cold oven overnight. In the morning bake at 350° for 20 minutes. Remove from oven and invert onto a dish or foil-covered sheet pan.

Hash Brown Potatoes

From: The Joy of Cooking


Combine with a fork:

3 cups finely diced raw potatoes
1 tablespoon grated onion
1 tablespoon chopped parsley
½ teaspoon salt
¼ teaspoon black pepper

Heat in a 9-inch skillet:

3 tablespoons oil

Spread the potato mixture over the fat. Press it with a broad knife into a cake. Saute the potatoes slowly, shaking them from time to time to keep them from sticking. When the bottom is brown, cut the potato layer in quarters and turn each quarter with 2 spatulas. Pour slowly over the potatoes:

¼ cup cream

Brown the second side and serve the potatoes piping hot.

Steamed Chocolate Pudding with Caramel Sauce

From: Williams-Sonoma


So amazingly delicious! This recipe came along with my pudding mold. I had never made "steamed pudding" before and was a bit daunted by the idea (the mold sat in my pantry for a while), but I finally followed the recipe step-by-step and it turned out great. So worth the effort!

9 oz (280 g) semi-sweet chocolate, finely chopped
9 tablespoons (140g) unsalted butter, cut into pieces
6 eggs, separated
1/3 cup (75 g) firmly packed light brown sugar
1 ½ teaspoon vanilla extract
Pinch of salt
¼ cup (60 g) granulated sugar
1/3 cup (60 g) plus 1 tablespoon all-purpose flour
½ cup (125 ml) caramel sauce
Whipped cream for serving (optional)

Grease a 7-cup (1.5 – L) steamed pudding mold. Place the chocolate and butter in a heatproof bowl. Set the bowl over but not touching simmering water in a saucepan and melt chocolate and butter, stirring occasionally. Remove from the heat and let cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and brown sugar on high until thick and pale and the mixture falls in ribbons when the whisk is lifted, 3 to 5 minutes. Scrape down the sides of the bowl, then add the vanilla, the cooled chocolate and salt and beat until combined, about 1 minute. Transfer the chocolate mixture to a large bowl.

In a clean, dry bowl of an electric mixer fitted with a clean whisk attachment, beat the egg whites on high speed until foamy, 2 to 3 minutes. Slowly add the granulated sugar and beat until medium-firm peaks form, 3 to 5 minutes. Using a rubber spatula, gently fold the whites into the chocolate mixture in two additions until just combined and no streaks of white are visible.

Sift the flour over the batter and using or rubber spatula, gently fold in until blended. Pour the batter into the prepared mold. Place the lid securely on the mold.

Place the mold on a steaming rack in a Dutch oven or other heavy pot and fill with water to come halfway up the sides of the mold. Cover the pot, set over medium-high heat and bring to a boil. Reduce the heat to medium and cook for 40 minutes. Using a towel, remove the mold from the pot and transfer to a wire rack. Let cool for 10 minutes. Uncover the mold and pour the caramel sauce over the pudding. Let cool in the mold for 30 minutes. Invert the pudding onto a serving plate and serve warm. Accompany each slice with a dollop of whipped cream. Serves 12.

ATE Layer Dip

From: Hungry Girl

This is a modified 7-layer dip that's actually good for you. Really, I believe each serving has 1 gram of fat vs. traditional 7-layer dip that has 30. Gulp. It's absolutely delicious, I promise.

4 cups shredded iceberg lettuce
4 oz. fat-free sour cream or Greek yogurt
1 cup canned black beans; heated
10 oz. (about 2 ½ cups) butternut squash cubes
2 cups cherry tomatoes
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger
1 oz. low-fat cheddar cheese, shredded
4 teaspoon taco seasoning
Optional: lime juice, salt & pepper

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tablespoons water for 6-7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 2 teaspoons of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, “meat” mixture, cheese & red peppers. Delicious served hot or cold. Makes approximately eight 1-cup servings.

Orzo & Artichoke Pasta Salad

From: allrecipes.com


Super refreshing summer salad! I made this for the first time at Julia's blessing luncheon and it's been a favorite ever since.

1 ½ cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded & chopped
1 cucumber, seeded & chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
¼ cup fresh chopped parsley
1 tablespoon lemon juice
½ teaspoon dried oregano
½ teaspoon lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid.

In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.

Just before serving, drizzle reserved artichoke liquid over salad.

Zucchini Bread

From: Elizabeth Ott Baker


This is my grandfather's sister's recipe. My mom made this for us all the time growing up, especially in the summertime when zucchini were plentiful from the garden. The original recipe has 2 cups of sugar and 1 teaspoon salt, but I have decreased these and it's still plenty sweet & flavorful.

Mix in one bowl:
3 eggs, well-beaten
1 1/2 cups white sugar
¾ vegetable oil

Mix & sift into above:
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 teaspoon cinnamon

Add:
2 cups grated zucchini
3 teaspoons vanilla extract
½ cup walnuts, chopped (optional)

Pour into 2 greased and floured loaf pans. Bake at 350° for 40 minutes. Cool thoroughly before removing from pan.

Grilled Lemon Chicken

From: Food to Live By, The Earthbound Farm Organic Cookbook

6 skinless, boneless chicken breast halves (6 to 8 ounces each)
¼ cup fresh lemon juice
2/3 cup olive oil
1 tablespoon minced garlic
2 tablespoons minced fresh basil or 2 teaspoons dried basil
½ teaspoon salt
¼ teaspoon freshly ground pepper
Garlic basil butter

Place a chicken breast half between 2 pieces of plastic wrap or waxed paper. Gently pound the breast with the smooth side of a meat mallet, a rolling pin or heavy skillet, until it is ¼ to ½ inch thick. Repeat with the remaining chicken breast halves.

Place the lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl and whisk to combine.

Place the chicken in a 1-gallon resealable bag & add the marinade. Seal the bag and turn it so that the chicken is evenly coated with the marinade. Let the chicken marinate for at least 3 hours or overnight, turning the bag once or twice to distribute the marinade evenly.

Set up the grill and pre-heat to medium-high.

Remove the chicken breasts from the bag and discard the marinade. Grill the breasts, turning them once, until they are cooked through, 2 to 4 minutes on each side. Watch the chicken carefully. Because the breasts are thin, they will cook quickly.

Serve the chicken immediately, topped with a slice of Garlic Basil Butter, if desired.

Garlic Basil Butter

From: Food to Live By, The Earthbound Farm Organic Cookbook


8 tablespoons unsalted butter, softened
1/3 cup minced fresh basil
1 clove garlic, minced
1 teaspoon fresh lemon juice

Using a fork, blend the butter, basil, garlic and lemon juice in a small bowl. Transfer the butter mixture to a piece of plastic wrap that is about 12 inches long.

Form the butter into a cylinder and roll it in the plastic wrap to seal tightly, Refrigerate the butter until firm, at least 2 hours and up to 3 days. For longer storage, wrap the butter in a second layer of plastic wrap or in aluminum foil. It can be frozen up to 3 months.

To serve the butter, unwrap it and, using a sharp knife that has been held under hot water, cut the butter into as many slices as you need. Return any leftover butter to the refrigerator or freezer.

Couscous Pilaf

From: Marthastewart.com

My friend Bethany made this for me a few months back. Delicious side dish! It has just the right amount of cumin. Makes your kitchen smell great!

1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, cut into 1/4-inch dice
3/4 teaspoon ground cumin
Pinch of cayenne pepper
2 ½ cups water, boiling
6-ounce box large pearl couscous
1-1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh flat-leaf parsley, coarsely chopped

In a large saucepan, heat olive oil and butter over medium-low heat. Add onions and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and sauté for 1 minute more.

(Bring water to a boil in a medium saucepan or microwave.)

Stir in couscous, salt, pepper, and boiling water into the large saucepan. Cover and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley and stir.

Frozen Chocolate Velvet Cream Pie

From: Debbi Hutwelker


As a kid, this was our "we're having people over for dinner so pull out the stops" recipe. I don't know where my mom got this one, but it is good, good, good! You will never regret the calories in this dessert, I promise!

Crust:
One 9 oz. box Nabisco Famous Chocolate Wafers, crumbled
1/3 cup margarine

Filling:
8 oz. cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
2 egg yolks, beaten
6 oz. semi-sweet chocolate chips, melted
2 egg whites, whipped
1 cup heavy whipping cream, whipped
¾ cup chopped pecans, roasted

1.Mix chocolate wafer crumbs and margarine in a bowl until evenly moist. Pour into 9-inch springform pan and press evenly onto the bottom and sides of the pan. Bake at 325° for 8-10 minutes, being careful not to burn.

2.Blend cream cheese with ¼ cup sugar & vanilla. Stir in egg yolks, chocolate and nuts.

3. In a separate bowl, beat egg whites until white & foamy with soft peaks. Gradually add remaining ½ cup white sugar into whites while beating. Fold egg white mixture into chocolate mixture.

4. In a separate bowl, whip the cream & then fold into the chocolate mixture.

5. Pour mixture over crumbs. Freeze for at least 8 hours.

6. Let the pie sit on the counter for 5 minutes before serving.

Oriental Chicken Salad

From: North Shore 1st Ward Relief Society

I first had this salad at a Relief Society supper. The weather is warming up here in CA and we have enjoyed this 2 nights in a row now - outside on the back patio as the sun was setting. Makes a great main dish salad in the summer!

4 chicken breasts, poached or grilled, cut into pieces
2 tablespoons sesame seeds, toasted
2 tablespoons almonds, toasted
½ head cabbage, shredded
2 green onions, sliced
One 3 oz. package chicken ramen noodles, broken up (not cooked)

Dressing:
2 tablespoons sugar
½ cup canola oil (or less to taste)
1 teaspoon salt
½ teaspoon pepper
3 tablespoon cider vinegar
Ramen flavor packet to taste

Preheat oven to 350°. Toast the sesame seeds and almonds together on a cookie sheet for 3-4 minutes. Watch closely so that they do not burn. Toss all other remaining ingredients with the salad dressing and serve.

Seared Scallops with Orzo Salad

2 cups cooked and cooled orzo pasta
2 ripe avocados
1 medium tomato, seeded, diced
1 cup crumbled Mexican queso fresco
Juice of 1 lime
3 teaspoons ground cumin
1 teaspoon chili powder
olive oil
salt
1 pound large sea scallops, thawed

In medium bowl, combine pasta, avocado, tomato and cheese. Toss with lime juice, 2 teaspoons cumin, ½ teaspoon chili powder and 1 tablespoon olive oil; salt to taste. Cover and refrigerate until ready to serve.

Meanwhile, in a small bowl, combine remaining cumin & chili powder; add salt to taste. Sprinkle spices over both sides of scallops; set aside. Heat enough oil to coat the bottom of a large skillet over medium-high heat. Add scallops and cook 3 minutes on each side or until cooked through. Serve scallops with orzo salad.