Chicken Orzo Soup

I ate out with a friend the other night and where we went they had a Orzo Lemon Chicken Soup. Although I thought it was good...Mmmm...I believe I like mine better! Not much for soup in the summer time, but this is light yet satisfying!

Chicken Orzo Soup

2 lbs Chicken Tenderloin
8 cups Water
4 cups Chicken Stock
1 Bay leaf
1 1/2 tsp dried Basil
2 Tbsp Minced Garlic
1/4 tsp Red Pepper Flakes
10 oz frozen chopped Spinach
1 16 oz can of diced Tomatoes
1 cup uncooked Orzo
Black Pepper & Salt to taste
Parmesan cheese

1. In stock pot, bring Chicken and water to a rapid boil. Once chicken is no longer pink remove from water and skim rest of the water from any chicken residue.

2. To the water add the chicken stock, bay leaf, basil, pepper flakes spinach and tomato. Bring to a simmer.

3. Chop up the chicken and add to pot. Salt and Pepper to taste and add uncooked pasta. Bring to a simmering boil until orzo is al dente. Remove from heat.

I put parmesan cheese on mine. Adds a little subtle saltiness to it. Good with some crusty bread or in company of a nice Mozzarella Tomato Pesto Panini. Yummy!!! Cheese and warm crusty bread, make anything dull bright or something wonderful over the top. Enjoy!

Pasta Salad

I love pasta! The good thing about pasta salad you can throw anything you have on hand in it and call it good. This is definitely nothing fancy, but satisfying.

Throw it together Pasta Salad

1 box of Pasta of choice
1 bottle of Italian dressing of choice
1/4 lb of Large Pepperoni, stacked and cut into quarters
1 can of medium Black Olives, drained
1 can of Cannellini Beans, drained and rinsed
2 large tomatoes, cut into quarters, seeded and diced
2 tbsp of Poppy Seeds
1 cup of Parmesan Cheese
1 tsp. Red Pepper Flakes
1/2 tsp Cracked Black Pepper
8 Basil leaves, cut into ribbons for garnish and flavor

1. Prepare pasta according to directions, drain and rinse with cold water and drain real good.

2. In large bowl, add pasta, dressing, red pepper flakes, black pepper, poppy seeds, give it a good stir until fully mingled together. Then add the last cast members of Olives, Beans, Tomatoes, give it another stir. Mmmm..starting to look good. Finish off with Parmesan Cheese and Basil leaves. Give it a good blend and let set for a good hour. You can eat it right away, but the flavors mingle more and explode into happiness the longer they sit together.

I like making this with Thin Spaghetti and adding a little tomato paste, green peppers, and anything that makes your hair blow. Mmmmm..enjoy! I will for lunch Manana!

Pasta Alfredo a la jardinera with Prosciutto

Little heavy being Alfredo Sauce, but it was so good!! Last minute dish, just threw in whatever sounded good that I had on hand and it ended up being perfecto!!!! Que rico!!!! "A la jardinera" references to vegetables. I added a bit and thought the name suited. Now I will have to punish myself with an extra 2 miles on the bike for this evil pleasure. Bon appetit!

Pasta Alfredo a la jardinera
with Prosciutto

1 16 oz box of Pasta of choice
1/2 stick of unsalted butter
2 cups of Heavy Cream
1/2 cup half & half
5 oz. Freshly grated Parmesan Cheese
6 Basil leaves, cut into ribbons
1 Yellow Bell Pepper, cut into strips, then halved
1 small Red onion, cut in half then thin length slices
3 0z of Prosciutto, rough chopped
2 tsp minced Garlic
Cracked black Pepper

1. In large stock pot, bring some salted water to boil and cook pasta according to directions.

2. In large heated skillet, add peppers and onions cook until starts getting burnt marks. Add Prosciutto and garlic. Cook for another minute stirring constantly. Add some cracked pepper.

3. Remove veggies to a plate, add 1/2 stick of butter to the skillet. When butter almost melted add heavy cream and half & half stir once starts heat up add cheese. It will start to thicken. Turn off heat at this point. Add cracked black pepper and pasta. Toss then add veggies and basil. Toss some more and top with Parmesan cheese.

You may thin out sauce with the pasta water. You made add more cream and cheese if you need more sauce. This was perfect for me. I would try and infuse it with other flavors as well. Maybe some red pepper flakes, perhaps a pesto. I have a couple other ideas, but for now those await for a future cooking date.

Macaroni & Cheese

Mac & Cheese part 2! Should I say cheese with a little pasta? I don't know why I call it Macaroni & Cheese, because it's definitely not macaroni I used, but you may do so. You have a free will..do as your tummy pleases. This was a second attempt in making it homemade. Dear Heavens! Be still my heart. I may have to repent after this..once..maybe twice.

Macaroni & Cheese

8 cups of Whole Wheat Rotini (Raw)
16 oz. Pepper Jack Cheese (Shredded)
16 oz. Mild Cheddar (Shredded)
1/4 cup of Butter
1/4 cup of All Purpose Flour
3 cups of Milk
1/2 cup of Heavy Whipping Cream
1/4 tsp Ground Mustard
1/8 tsp Ground Black Pepper
1/2 tsp Salt
2 egg yolks

1. First start bring a large pot of water to boil. Add pasta and cook until Al dente but little harder. If its still a little to hard to eat..then its perfect! (It will continue cooking in oven). Drain and rinse with cold water to stop the cooking process. Let drain completely!

2. Preheat over @ 350. Meanwhile, in a pot melt 1/4 cup of butter (1/2 stick) once melted add flour and give a stir for about 2 minutes until fully cooked and NOT burned! This will be our roux (roo).

3. Over medium heat add milk and cream. You may start with 2 cups of milk first and later add the extra cup as needed to thin out cheese sauce if needed! Whisk together until it starts to subtly thicken and add your seasonings..

4. Add egg yolks to bowl and add about 2 tbsp of heated roux mixture. Whisk together and add back to pot. Give a good whisk and add all shredded cheese.

5. You will be whisking this until it melts and thickens. If it seems too thick, here is where you add the milk. Turn off heat during this process. Add pasta in. You can add more or less depending how much cheese moisture you want.

6. Butter a baking 9x13 baking dish, add pasta cheese mixture and top with extra cheese if you want. I added shredded mild cheddar and Parmesan.

7. Bake for 20-25 minutes. Voila! You got homemade Mac & Cheese.

I would experiment with different types of pasta and cheeses. You can add anything that rubs your tummy the right way. It was a hit with my Mom. Especially with that subtle hit of the Pepper Jack, and creaminess of the Mild cheddar. YUMMO!