Orzo with Parmesan & Basil

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I’m going to tell you something that will shock you. It’s something that I don’t tell just everybody because, frankly, I’m a little embarrassed by it. Are you ready? Do you promise to keep your lips sealed after reading this post? OK, here goes: I have a Rice-A-Roni collection. This is no joke. It is on the third shelf of my pantry, sandwiched in between my pasta collection. It’s in the middle because I have my pasta divided; straight noodles are on the left, curly noodles are on the right. I know it’s crazy, but Rice-A-Roni has saved me more often than you can imagine. It is amazingly versatile, comes in a wide variety of flavors, and so many things can be added to it by way of both meat and vegetables, so that it can be served as a side or a main. No, I don’t represent the company; I just love their product.

  Why do I mention this, you may ask? Because, while wandering around on the web, I found this recipe (somewhere, I can’t remember where), and it is a homemade version of Rice-a-Roni. Naturally, I love it! I have made it three times in the past two weeks, each time varying the herbs. It is amazingly easy to make, can be tailored to whatever suits you, and works equally well for a weeknight dinner as it does for company. You must give this a try!

Orzo with Parmesan & Basil

 2 T. butter

1 c. uncooked orzo pasta

1¾ c. chicken stock

½ c. grated Parmesan cheese

¼ c. chopped fresh basil

Salt and freshly ground pepper, to taste

Additional fresh basil, for garnish

 Melt butter in a heavy skillet over medium-high heat; stir in orzo and sauté until lightly browned.

 Stir in chicken stock and bring to boil. Cover. Reduce heat to low, and simmer until orzo is tender and liquid is absorbed, about 20 minutes.

 Stir in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl and garnish with basil sprigs.

 

Beef Porcupines

I wax nostalgic now and again, and when I do, I find myself rummaging through my mother's old recipe box looking for comfort in the form of food from my youth. 

This recipe goes back to the mid-seventies. I'm not sure where mother got it initially, but I do remember typing it up for her on this recipe card when we got a new “script” font ball for the old IBM Selectric typewriter (remember those?).  It was touching to see that she still retained it after all these years (particularly when she far preferred her own handwritten copy). I remember really liking these as a kid, but then anything even remotely burger-like was sure to please me back then. 

Based on the culinary experience that I have gained over the past decades years, I took a few liberties when I made them today and found them wonderfully comforting. I asked dad if he remembered mother making this dish, and he did, so I have some set aside for him as well. I'll be curious to know whether he still finds them as soothingly satisfying as I did.

 Here is my personal updated version.

Beef Porcupines

1 pound ground chuck

1 egg, beaten

¼ teaspoon Montreal Steak Seasoning

1 package beef flavor Rice-a-Roni

2 tablespoons olive oil

2 cups hot water (or mushroom water from reconstituting mushrooms that has been strained through cheesecloth)

½ cup red wine

In a large mixing bowl, combine ground chuck with beaten egg, steak seasoning, and the vermicelli from the Rice-a- Roni package, setting the seasoning packet aside.  Shape into medium-sized meatballs (I found it made15).

Heat olive oil in a 12” sauté pan over medium high heat.  When oil is shimmering, add the meatballs.  Reduce heat to medium and brown on all sides.  While meatballs are cooking combine the seasoning packet, hot water (or reconstituted mushroom water – I strongly encourage this as you will be needing the mushrooms later in the week for another recipe), and red wine, whisking mightily.  Pour over browned meatballs.  Cover and simmer for 30 minutes.  If desired, thicken juices with a mixture of 1 teaspoon cornstarch, blended with 2 teaspoons of cold water.

Despite the inclusion of rice, these are quite tasty served on a mound of hand whipped potatoes with a side of sautéed fresh string beans.

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

Clever Chicks Blog Hop

Thursday Favorite Things

Oven Chicken Kiev

I think that I am still reeling from the holidays.  Exhaustion and malaise has definitely set in.  Factor in the subzero temperatures and foot of snow and you have a full blown case of the blahs.  A trip down memory lane was in order for today, along with a recipe that is quick and easy.  Enter Oven-Style Chicken Kiev.  My mother used to make this in the seventies, I served it to my boys in the nineties, and it is just as good today.  Blanched and buttered green beans and a side of Rice-A-Roni and dinner was done!

Let me say a word about Rice-a-Roni.  Well, three words.  I like it.  It may not be a popular choice, but it has served me well over the years.  One very cheap box makes four servings to feed the two of us one night, and then pops into the freezer for a super fast meal in the future. (Yes, it freezes beautifully, and can be reheated in the microwave.  I generally toss in some freshly chopped parsley to give it a fresh look, and no one is the wiser.)

This recipe can be assembled the night before and put into the fridge until ready to be baked (add 5-7 minutes baking time).  When you make this dish, please do not use the bagged frozen chicken breasts.  I find that they tend to be a bit dried out when cooked.  Get fresh chicken from the meat counter when it’s on sale.

Oven-Style Chicken Kiev

1/4 cup (½ stick) butter, melted and cooled slightly

½ cup Italian style bread crumbs

2 Tablespoons Parmesan cheese, grated

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon garlic salt

1/4 teaspoon kosher salt

1 whole boneless, skinless breast of chicken

Preheat oven to 375°F.  Lightly spray a 9” x 9” square pan with Pam and set aside.

Cut chicken breast in half.  Place between two pieces of plastic wrap and pound to flatten to ½”.  (This can yield rather large pieces, so I cut each in half to serve four.)

Mix together crumbs, cheese, and seasonings, and pour into a 9” pie plate.  Dip chicken breasts into the butter and then into the crumb mixture, covering completely. Place breaded chicken into the baking dish.  Bake for 50-60 minutes.

Remove chicken from oven and top with:

¼ cup white wine

¼ cup chopped scallions

¼ cup chopped fresh parsley

Return to oven and bake for 5 more minutes.

Serve immediately.

Makes 4 servings.

This post is linked to:

Melt In Your Mouth 
Recipe Sharing Monday
Tuesdays At Our Home
Your Gonna Love It Tuesday
Wow Us Wednesday
What’s In The Kitchen 
Home Sweet Home
Work It Wednesday
Miz Helen’s Country Cottage
Be Inspired Friday 
Show and Tell Friday 

Foodie Friday

Chili Dog Casserole

 

When either of my sons come to do some work for me, I always grease their palms with a few greenbacks and let them pick what they'd like to have for lunch.  Bless them both, this is always very easy.   Number one son came last week to paint the bedroom (Benjamin Moore's “Gray Mirage,” a medium sage color, that I love, love, LOVE!), and asked me to fix a recipe that he'd spotted online for Chili Dog Casserole.  While you may be inclined to snort with haughty derision, don't.  It was easy and darned good.  To dress it up a bit (if one can dress up a chili dog), I served it with a side of Spanish rice (thank you Rice-a-Roni), and it was a hearty, satisfying, tasty meal.  If, like me, you keep a package of hotdogs and your homemade chili perpetually in the freezer, you essentially have all of the components for this dish.  I now have a package of flour tortillas in the freezer as well, so I'm ready to paint the next room.  

Chili Dog Casserole

1 (15-ounce) can chili with beans 

(or without beans, or your own homemade)

4 beef frankfurters, steamed

4 (8-inch) flour tortillas

1/2 (8-ounce) package shredded 

Cheddar and Monterey Jack cheese blend

4 scallions, sliced

Preheat oven to 425°F. Spread half of the chili and beans in the bottom of a 9x9 inch baking dish.  Place tortillas on a cutting board or other flat surface.  Spread about a tablespoon of chili down the center of the tortilla, put the warm frank on top of the chili, and roll up inside tortilla.  Place in the baking dish, seam side down, on top of chili.  Top with remaining chili and beans, and sprinkle with cheese. 

Cover baking dish with aluminum foil, and bake for 30 minutes.  Plate and top with chopped scallions.

You can go crazy with this dish by adding chopped jalapenos, black olives, or anything else that tickles your fancy. 

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday