Monthly Archives: August 2015

Ending the Summer with Orzo with Roasted Vegetables!

It’s hard to believe that the summer is drawing to a close, although I have to say, the cool weather is a welcome change. I keep seeing leaves falling from our many trees, and it’s getting me excited for fall. However, I know, there still are a few weeks left. As your squeezing in those final summer get togethers and Labor Day picnics, take a look at this recipe! Orzo with roasted vegetables is a delicious alternative to potato salad or cole slaw, or whatever you normal take. It’s pretty easy, travels great, and is absolutely delicious.

Peel and chop 1 small eggplant into 1 inch pieces. Chop 1 red bell pepper, 1 yellow bell pepper, and 1 red onion into 1 inch pieces as well. Throw them all on a sheet pan. Add 2 garlic cloves, minced, 1/3 cup olive oil, 1 ½ teaspoons salt, and ½ teaspoon pepper. Toss to coat all of the vegetables in the oil, then spread out on the pan. Cook at 425 for 40 minutes until browned. Turn them once with a spatula about half way through so they don’t stick and get evenly browned.Ready for RoastingGetting ThereDone!

Meanwhile, cook ½ lb. orzo according to the package directions. If you’re not familiar with orzo, it’s a pasta, similar in shape to rice. You can find it in your pasta aisle. Once it’s cooked, drain and add it to a large bowl. Add the roasted vegetables when they are done, and any delicious liquid that may have accumulated in the pan. Make the dressing by combining 1/3 cup lemon juice (about 2 lemons), 1/3 cup olive oil, and ½ teaspoon pepper. Whisk to combine, then add to the other hot ingredients. Stir, and let them all combine while they cool to room temperature.OrzoRoasted VeggiesJuicing LemonsLemon JuiceOlive OilPepperAlmost Ready

If you’re going to use the salad in a day or so, you can cover and store this salad in the refrigerator before adding the rest. The day you’re going to serve, take the salad out of the refrigerator several hours early to allow to come to room temperature. Add 4 minced scallions (both white and green parts), ¼ cup toasted pine nuts, ¾ lbs. crumbled feta, and 15 basil leaves, thinly sliced.ScallionsBasilPine NutsFetaCombined

Toss everything to combine, and there you go. The recipe is from the Barefoot Contessa, Ina Garten, and really is a delicious one. Give it a try at your next get together. I guarantee you’ll get rave reviews, and lots of requests for the recipe!

Delicious Peanut Butter Brownies

Last Sunday, we had dinner at a friend’s house. As is often the case, I was in charge of bringing the dessert. It was a busy weekend, so when Sunday came around, I knew exactly what I would make. They’re portable. They’re easy. And they’re absolutely delicious…peanut butter brownies.

You may remember, a while back I wrote about candy bar brownies, which are amazing. This is a little twist, taking them even further! For the peanut butter brownies, you need a batch of brownie batter. Feel free to make your own from scratch, or use a store-bought brownie mix. Either way, they’re so doctored up, they’ll be delicious.

To the brownie batter, fold in a 12 oz bag Reese’s Peanut Butter Cup miniatures, chopped. And I know, it may seem like a lot, but trust me, you want the whole bag! Pour the batter into a greased 13×9 inch pan and bake as you normally would. While the brownies are baking, we’re going to take the next step to put these over the top.Reese'schoppedready to foldbatterbakedThree words…peanut – butter – frosting! Yes, it’s amazing, and the perfect addition to these brownies. Beat 1 stick softened butter until creamy and smooth. Add 1 cup creamy peanut butter and thoroughly combine. Add 2 cups powdered sugar and mix until combined. If the frosting is too thick, add 1-2 tablespoons milk until the desired consistency is reached.butterpeanut butterpowdered sugarreadyOnce the brownies are cooked and cooled, cut into squares. Pipe each square with a big dollop of frosting. I just used a plastic bag with the corner cut, but feel free to be fancy.browniescutready for frostingdoneNeedless to say, these brownies are always a huge hit. They are perfect for the peanut butter addict, or, really, whoever had taste buds! 🙂 Enjoy!

Tomatoes and Cucumbers…the Fruits of the Season!

Wow, where has the time gone? I can’t believe it’s already August. And I can’t believe that it’s been so long since I’ve had a blog post. I guess vacations, cleaning up the overgrown yard of the new house, and every day life got in the way. So sorry, I’ll do better, I promise!

The warm weather and humidity continues in this area, Heat waves and thunderstorms have been a regular occurrence, it seems like since June. The only good thing is that the produce has been delicious and abundant. During this time of the summer, tomatoes and cucumbers are especially delicious, and they make the perfect summer salad.

For me, nothing says summer like cucumber and tomato salad. With the addition of some basil and a tangy balsamic vinaigrette, it’s the perfect side for any meal. Not to mention, it’s great to keep the oven and stove off!

To start, use about equal parts cucumbers and tomatoes. I used 2 cucumbers and 3 large, ripe tomatoes (I know there are 4 in the picture, but I only used 3). Core the tomatoes, and slice into chunks. Add to a large bowl. Peel the cucumbers, and slice into rounds. Add to the same bowl. Finally, add fresh basil. Use 10 basil leaves, thinly sliced, and add to the same bowl.tomatoesslicedchoppedcucumberpeeledready for dressingbasilNext, grab a small bowl to make the vinaigrette. Use equal parts Dijon mustard and balsamic vinegar. I used about 1 tablespoon Dijon mustard and 1 tablespoon balsamic vinegar. Whisk the two to combine. Add about 3 times the amount of olive oil. I used about 3 tablespoons olive oil. Whisk until emulsified. Add salt and pepper. ingredientsmustardbalsamicPour the vinaigrette over the vegetables and stir to combine.

My favorite way to enjoy this salad is after it’s sat for about 30 minutes, so the juices of the tomato combine with the vinaigrette. One caveat though, be sure to let the salad marinate on the counter. The salad is best at room temperature, and it really is delicious. Fresh, crunchy, and tangy…just perfect!

Enjoy this last month of summer before it’s gone. And stay cool!