bread appetizer
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil
combine all the seasonings then sprinkle onto shallow plate with oil and vinegar and use as dip!!
juicy salad
creamy ORZO chicken PASTA
Ingredients
• 1 pound orzo (rice-shaped pasta)
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, minced
• 1 (14.5-ounce) can diced tomatoes, juices drained
• 1 1/4 cups whipping cream
• 1 cup frozen peas, thawed
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper
Directions
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
Sometimes I add thick cut bacon or prosciutto.
YUMMY Chocolate cake!
1 pkg chocolate cake
8 oz sour cream
1 cup water
4 eggs
½ cup oil
1 small box instant chocolate pudding
mix all ingredients together, pour into desired pan. Bake 350 for 40-45 min.
