Orzo Casserole

I made this and I forgot to photograph it. It's delicious. I used Field Roast Vegetarian Italian Sausage and I made it on a 9"X13" casserole pan.

1 C Orzo
1 pound of Chicken or Vegetarian Chicken (cut into pieces), a link Italian Saugage or Field Roast Vegetarian Italian Link Sausage ( cut into 1" pieces).
1 TBS olive oil
6 TBS butter, divided
4 green onions, chopped
2 cloves of garlic, chopped
3 TBS flour
1/2 C chicken stock or vegetarian chicken broth ( I use  Vegetarian Better than Bouillon no Chicken Base)
1 C milk
1/2 C fresh shaved parmesan cheese
1 small jar pimiento, drained
1 C cooked frozen peas

Topping:
1 C bread crumbs, I used Italian Crumbs
1 TBS fresh parsley or 1 tsp dried flakes
pinch of salt
pinch of pepper
3 TBS butter, melted

Cook Orzo according to package directions. drain
Heat olive oil and butter in a skillet
Cook Chicken or sausage and transfer to a plate

Melt 3 TBS butter in the skillet and saute onion and garlic for 1 minute
Stir in flour until blended
Add broth and milk
Cook and stir until it thickens

Add parmesan , pimiento and peas
salt and pepper to taste
Add chicken or sausage and the Orzo. Mix well
Spoon mixture into a lightly greased 11"X7" baking dish

Combine topping ingredients and sprinkle over the casserole
Bake at 350 degrees for 20 - 25 minutes, until bubbly

Enjoy!
Peace in the Kitchen!

Neiman Marcus Bars

I live in Texas, home of the Neiman Marcus speciality store. They're also famous for their Chocolate Chip Cookie Recipe.


Neiman Marcus Bars

1 box of yellow cake mix ( Chocolate is good too)
1/2 C butter, melted
3 eggs, divided
8 oz. cream cheese
1 pound of confectioner's sugar
1 C chopped pecans

Beat 1 egg and mix it with cake mix and melted butter.
Press into a 9"X13" pan, sprayed with a vegetable cooking spray
Sprinkle with nuts

Mix cream cheese, 2 eggs and powdered sugar.
Spread over the mixture in the pan.
Bake at 325 degrees for 45 minutes or until light brown.
Cool completely and cut into squares.


Enjoy!
Peace in the Kitchen!

Lazy Chiles Rellenos / Ree Drummond

I love this concept for making Chiles Rellenos. Traditionally they are battered and deep fried. This easy recipe sort of makes them healthier by eliminating frying.
I'm definitely a fan of the recipe and will make it often. I think it would be a great dish to take to a Pot Luck, Family Gathering or a Church Supper.
I decided to simply re post Ree Drummond's original recipe with out any changes. This one is a keeper in my recipe file.
She uses canned Chiles and I believe I will too. It was one of the appealing parts of the recipe. Recommended are Ortega Fire Roasted Whole Green Chiles or Hatch Fire Roasted Whole Green Chiles. I would buy a few cans to keep in the pantry.
You could change the type of cheese, Pepper Jack, Emmenthal, Swiss, Queso Quesadilla or even Cheddar will all work. I prefer a white cheese for this recipe.
After making this recipe, I will probably use more Chiles the next time. I'll cover the entire bottom of the pan with Chiles and the same amount for the second layer.


Lazy Chiles Rellenos / Ree Drummond

• 8 whole Roasted, Peeled, And Seeded Green Chiles
• 1-1/2 C Monterey Jack Cheese, Grated
• 5 whole Large Eggs
• 2 C Whole Milk
• Salt And Black Pepper To Taste
• 1/2 tsp Paprika
• 1/4 tsp Cayenne Pepper

Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!

Enjoy!

Peace in the Kitchen!

What a good looking finished dish

New Projects

I have two new Blog projects I'm working on. They're both quite lengthy and taking more time to write, than I had imagined.
I hope to be completed with them this weekend.
More to come........

In the meantime:
Enjoy!
Peace in the Kitchen!

Baked Polenta from Spoon Fork Bacon

I don't cook with Polenta as much as I would like to. As a fan of Cast Iron, I like this Polenta recipe made in a Cast Iron Skillet.

3 TBS Olive Oil, divided
1/2 pound of real Italian Sausage, casing removed or Vegetarian Field Roast Italian Sausage, casing removed.
2 oz. Cremini Mushrooms, sliced
1/2 Yellow Onion, diced
1 clove of Garlic, minced
1 TBS minced thyme

Polenta:
4 1/2 C water
1 1/2 C coarse Yellow Cornmeal
3 TBS Butter
4 oz. Goat Cheese, crumbled + additional for topping
2 TBS grated Parmesan
Salt and Pepper to taste

Preheat oven to 350 degrees

Pour 1/2 TBS Oil in a 10" Cast Iron Skillet:
Brown the Sausage.
place Sausage in a bowl and set aside

Pour remaining Oil in the skillet and saute the Mushrooms for 2 - 3 minutes.
Add Garlic, Onion and Thyme.
Saute 3 - 4 minutes. Season with Salt and Pepper.
Add Mushrooms to the Sausage mixture , mix well and set aside.

In a medium saucepan, bring the water to a boil, season with Salt and Pepper.
Whisk Cornmeal into the water, reduce heat to medium.
Continue stirring for 5 minutes.
Add Butter, 4 oz. Goat Cheese and Parmesan, stir until fully incorporated.

Lightly oil the skillet and pour 1/2 the Polenta into the pan and spread out evenly.
Reserve 1/2 of the Sausage mixture and set aside.
Spread out the remaining Sausage over the Polenta and spread out evenly.
Top with the remaining Polenta and spread evenly.
Sprinkle with remaining Sausage .
Sprinkle with additional Goat Cheese.

Bake 20 - 25 minutes
Cool 10 minutes.

Enjoy!
Peace in the Kitchen!

Beet Sliders / Gatsby's Diner / Sacramento, California

It's difficult to find a recipe that's different when beets are the main ingredient. This was very appealing to me as a vegetarian and a fan of beets.
The recipe says to discard the liquid that the beets are cooked in. I keep the liquid to use in a soup.
I have a recipe for what I believe are the Best of the Best Pickled Beets. The recipe is on the blog. I also have a recipe on the blog for Roasted Vegetables that includes Beets.
If you haven't tried beets, I hope you do.


5 quarts water
1/2 C sea salt, plus a pinch
1 TBS dried dill
6 dried arbol chiles
1/4 C coriander seeds
1 TBS caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 TBS seasoning sauce (recommended: Maggi)
6 to 8 whole beets (depending on size)
Olive oil
Green Goddess Dressing, recipe follows
Sliced red onions, for serving
16 to 18 slider buns, toasted
Directions
In a large stock pot, combine and the water, 1/2 C sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.

Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.

Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.


Green Goddess Dressing:
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 C buttermilk
1 TBS lemon juice
1/2 C white wine vinegar
1 C sour cream
2 C mayonnaise
Salt and pepper
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.


Enjoy!
Peace in the Kitchen!

Mexican Truffles

Mexican Truffles:

6 oz. Cream Cheese , softened
2 C Powdered Sugar
8 oz. Taza Mexicano Chocolate, melted and cooled slightly ( Cinnamon, Chipotle Chili, Guajillo Chili, Orange or Coffee ) These are the choices of flavors. Choose your favorite or make a variety to serve.
2 tsp vanilla
1 C crushed Kellogg's Cinnabon Cereal
2 tsp ground Cinnamon
1/4 tsp Cayenne Pepper

In a large bowl:
Beat Cream Cheese until creamy
Beat in Sugar, Chocolate and Vanilla
Cover and refrigerate for 1 hour

In a small bowl:
Cinnabon Cereal
Cinnamon
Cayenne Pepper

Scoop out the chocolate mixture with a small cookie scoop and roll in your hands to make a misshapen truffle.
Roll each truffle in the cereal mixture

Refrigerate in a covered container

Enjoy!
Peace in the Kitchen!