Fill em Up!

Believe it or not, when I make salmon everyone eats it! I never have any left over. It seems like when I make it, nobody gets filled. So I usually make this orzo side dish along with it to fill them up and it is amazing! I love pasta and I love vegetables, so for me this is perfect. I eat it leftover for lunch and it could be cold right out of the container…

You can use any vegetables you have in the house, not just the ones I used! 

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Orzo Side Dish

Ingredients

  • 1 box of orzo pasta
  • EVOO
  • 1 red bell pepper chopped
  • 1/2 of an onion chopped
  • 4 cloves of garlic minced
  • 1 package of mushrooms chopped
  • A bunch of tomatoes chopped
  • handful of Italian parsley
  • salt and pepper

Directions

  1. In a medium sauce pan, boil salted water and cook the orzo per directions on the package.  Drain and set aside.
  2. Meanwhile, add olive oil to a pan over low to medium heat.
  3. Add onion.  After a couple of minutes add the garlic.
  4. Toss in the bell pepper and mushrooms and saute until they are tender.
  5. Add the tomatoes and cook for a few more minutes.  Take off the heat.  Toss in the parsley and salt and pepper to taste.
  6. Put the drained orzo in the pan with all the veggies and mix together.  Top with a little grated cheese and a drizzle of olive oil.

Enjoy!

See below for other similar dishes…

Simple Side

Italian Pasta Salad

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Shoepeg Corn Salad

I got this recipe from my sister Ali.  She got it from one of her friends.  When they make it, they serve it as a dip along with Tostitos or some sort of corn chip.  This is also a great side dish for a summer gathering.   It’s sooo good and refreshing.  It’s hard to stop eating it once you start.  I had no idea what shoepeg corn was or where to find it until I made this!  FYI, it’s just a can of Green Giant corn that’s shaped like a shoepeg!  I found it at Publix…

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Shoepeg Corn salad

Ingredients

  • 2 cans of white shoepeg corn, drained
  • 1 can of reduced sodium black beans, rinsed and drained
  • 1 red bell pepper diced small
  • 1 orange bell pepper diced small
  • 1/2 of a small red onion diced small
  • a bunch of cilantro chopped
  • 1/2 cup of safflower oil(it calls for vegetable oil but I don’t use vegetable oil due to the fact that it is not the healthiest option)
  • 1/4 cup of apple cider vinegar
  • 1/4 cup of sugar(Yep, but it makes it soooo good.  You can use less if you prefer or none.  Still will be delicious!)
  • Salt and pepper

Directions

  1. Put the first 6 ingredients in a large serving bowl and stir gently until combined.
  2. Add the oil, vinegar and sugar.
  3. Season with salt and pepper.
  4. Stir gently until combined.
  5. Serve with your favorite chip or as a side dish.

Enjoy!

I found some great summer essentials for your 1st BBQ of the season.  Of course you have to serve the shoepeg corn salad and maybe some Guac and chips!

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Don’t miss out on some of the best recipes for summer entertaining…
Appetizers:
Main Course:  
Side Dishes:  
Desert and drinks:

Lasagna Rolls

Lasagna is the perfect dish for any holiday. My mom makes the absolute best lasagna. She made it for every holiday. We all loved it and would enjoy it for weeks later. She’d have leftovers and then a whole tray in the freezer for another night. It is the ultimate comfort meal.

I love lasagna, but I’m not a big fan of making it. It always looks a little messy when I make it. I would prefer to make a tray of stuffed shells, baked ziti or lasagna rolls! It looks better and I like that it has less ricotta cheese.

I love spinach in my lasagna rolls because I love veggies. If I put spinach, I don’t serve meat with it. If I leave the spinach out, I serve it with a side of meatballs or meat sauce. Either way lasagna rolls are delicious and comforting and presents beautifully.

Of course double the recipe for a bigger crowd or to put one tray in the freezer for a later date.

A basic marinara sauce should be made first. You can find the recipe here. 👇🏼

Marinara Sauce

If you decide to leave the spinach out and do meat sauce, you can find the recipe here👇🏼

Meat Sauce 

or Meatballs!

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Lasagna Rolls

Ingredients

  • Marinara sauce
  • 10 oz package of frozen spinach(optional)
  • 1 box of lasagna noodles
  • 32 oz container of ricotta cheese
  • 2/3 cup of grated pecorino romano cheese
  • 1 egg
  • Salt and pepper

Directions

  1. Pre-heat oven to 350.
  2. Boil a large pot of salted water and cook noodles per directions on box. Drain and set aside to dry.
  3. Put about 1 cup of sauce in the bottom of a baking dish.
  4. In a mixing bowl combine the spinach, ricotta, pecorino, and egg.
  5. Add salt and pepper to taste.
  6. Lay the noodles out flat and spread about 2 tablespoons of the ricotta mixture evenly on the noodle.
  7. Roll and place seam side down in baking dish.
  8. Cover with sauce and sprinkle with with some more pecorino Romano cheese.
  9. Cover tightly with foil.
  10. Bake for 45 minutes or until bubbly.

Enjoy!

Other pasta dishes that are perfect to feed a crowd…

Baked Ziti with Sausage

Rigatoni with Roasted Eggplant and Ricotta

Ravioli with Crushed Tomato Sauce

Orecchiette with Sausage, Mushrooms, and Tomatoes

 

Strawberry Apple Pie🍓🍏🥧

This is such a light, delicious pie. It is so easy and you can make it year round. Strawberry season in Florida is from November to April. It would be great to pick some fresh strawberries and use them for the pie. 😋 It reminds me of spring because it’s so light and refreshing. This would be a perfect desert for Easter or Mother’s Day. I got the recipe from my sister, who got the recipe from her friend. I believe she got it from Taste of Home. So now I’m passing it on to all of you. It tastes amazing paired with cinnamon whipped cream. It’s a must.

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Strawberry Apple Pie

Ingredients

  • 3 1/2 cups of thinly sliced peeled tart apples(I used Granny Smith this time which I think are more sweet than tart, but it tasted yummy)
  • 1 1/4 cups of sliced fresh strawberries
  • 1 tablespoon of lemon juice
  • 1/2 cup of sugar
  • 3 tablespoons of all purpose flour
  • Pillsbury pie crust(you will need one for bottom and one for top)
  • Cinnamon sugar for sprinkling on top

Directions

  1. Preheat oven to bake 450.
  2. In a large bowl combine the apples and strawberries.
  3. Drizzle with lemon juice.
  4. Combine sugar and flour. Sprinkle over fruit and toss lightly.
  5. Line a 9 inch pie plate with bottom pastry. Trim it even with the edge of the plate.
  6. Add the filling.
  7. Roll out remaining pastry to fit top of pie. Place over filling.
  8. Trim, seal, and flute edges.
  9. Cut slits in the top.
  10. Sprinkle the cinnamon sugar over the pastry. I put a generous amount.
  11. Cover the edges loosely with foil or even better a pie crust shield.
  12. Bake at 450 degrees for 10 minutes. Reduce heat to 350; remove foil and bake an additional 35-40 minutes. It is done when the crust is golden brown and the filling is bubbly.
  13. Cool and top with cinnamon whipped cream!

Enjoy!

If you like this recipe you will love:

Annie’s Crumb Cake

“Crowd Pleasing” Rice Pudding

Apple Cake🍎

BBQ Chicken and Cabbage Steaks

By Alexandra Salvatore

Tonight I wanted a healthy and simple dinner. That’s exactly what this is.  It literally took 5 minutes to prep!

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BBQ Chicken & Cabbage Steaks

Ingredients


Cabbage Steak Ingredients:

  • 1 cabbage
  • EVOO
  • salt and pepper

BBQ Chicken Ingredients:

  • Boneless chicken thighs
  • your favorite BBQ Sauce
  • 2 bunches of chopped scallions

Directions

  1. Preheat oven to 425 degrees.
  2. Wash and remove the outer leaves of the cabbage.
  3. Cut the cabbage into 1 inch steaks.
  4. Brush both sides with olive oil.
  5. Salt and pepper both sides of the cabbage.
  6. Place on a baking sheet.
  7. Cover the chicken thighs in BBQ sauce
  8. Top the chicken with chopped scallions.
  9. Place on a separate baking sheet.
  10. Bake both the cabbage and the chicken for 40 minutes.  It will be perfect!

Enjoy!

If you like this recipe, you will love…

Irish Soda Bread

Slow Cooker BBQ Chicken

 

 

 

Irish Soda Bread

Every year when St. Patrick’s Day comes around my husband (he’s mostly Irish, 83% to be exact based on his 23 & Me results) says we better celebrate. We are not big drinkers, so cheers to one beer🍻. And green is not my color, so you won’t see me wearing a green shirt. I did make corned beef and cabbage a couple of times and no one really enjoyed it but me! A couple of years ago I mentioned that my mom used to buy Irish Soda Bread every year from the bakery when St. Patrick’s Day came around. That was how we celebrated; of course with food. My husband casually mentioned how his mom and Grandma make it every year. And it’s a recipe of his Great Grandma’s in Ireland! 🙀So we got to baking. And we sat and ate a loaf of bread. Be prepared! Make this your carb day for sure!

This is best hot out of the oven with salted butter. You can heat it in the oven or toaster the next day for breakfast with a cup of coffee☕️.

Enjoy! And Happy Saint Patrick’s Day!

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Irish Soda Bread

Ingredients

  • 4 cups of flour
  • 1/2 cup of sugar
  • 2 teaspoons of baking powder
  • 3/4 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 cup of buttermilk
  • 1 cup of sour cream
  • 1 egg
  • 1 stick of unsalted butter(1/2 cup), softened
  • 3/4 cup of raisins
  • 1 more egg to brush on the top before you bake

Directions

  1. Preheat oven to bake 375(use convection if you have it)
  2. In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
  3. Add the buttermilk, sour cream, 1 egg, and butter.
  4. Mix well until combined.
  5. Add the raisins(use more if you like it sweeter)and mix them in.
  6. Place all the ingredients in a greased loaf pan.
  7. Make an X on the top with a knife.
  8. Beat the remaining egg with a drop of water.
  9. Brush it on the top.
  10. The original recipe says to bake for one hour. This will vary depending on the size of the pan you cook it in and your oven. It should be brown on the top when it is done. Check it after 40 minutes to see how it looks.

If you like this recipe, you will love…

“Crowd Pleasing” Rice Pudding

Annie’s Crumb Cake

 

 

 

Italian Salad(Pasta or no Pasta)

Let’s face it, I love all pasta.  I love it hot, cold and leftover!

When I think of pasta salad I think of summer. But this Italian Pasta Salad can be served all year long hot as a main dish, cold as a side dish, and packed in the lunchbox the next day for a yummy lunch your kids will love!

pasta salad

Don’t want the pasta? Put it over Romaine lettuce instead! I love making an Italian Salad for a crowd because sometimes I don’t want to make an antipasto and a salad. So, I combine them and there you have it! Like everything else this recipe can be adjusted depending on what you have in the house.

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Italian Salad

  • Servings: 6
  • Difficulty: Easy
  • Print

With Pasta:

Ingredients:

  • 1 pound of small elbow pasta(or any type you prefer)
  • 1 packet of Good Seasons Italian Dressing
  • 1 pint of cherry tomatoes, halved
  • 1/4 of a red onion, chopped
  • 1 clove of garlic, chopped
  • 1/4 cup of black olives, halved
  • 1/2 cup of Giardeniera Italian mix, drained
  • 7-10 oz pack of mozzarella balls(the little pearl ones)
  • 1/4 cup of pepperoni or salami, chopped into small pieces
  • big bunch of parsley, chopped
  • salt and pepper to taste

Directions:

  1. Boil a pot of salted water.
  2. Cook pasta per directions on box.
  3. Drain and set aside.
  4. Prepare the dressing per directions on box.
  5. Put the pasta in a large bowl.
  6. Add all the ingredients except for the dressing.
  7. Toss together. Make sure you added enough salt and pepper. It needs a good amount.
  8. Drizzle with a little bit of dressing and mix again.
  9. Add enough dressing so that everything is coated and tasty.
  10. Before serving you may need to add more dressing to moisten the pasta.

Without Pasta:

Ingredients:

  • 2 heads of romaine lettuce, rinsed, drained and chopped
  • 1 packet of Good Seasons Italian Dressing
  • 1 pint of cherry tomatoes, halved
  • 1/4 of a red onion, chopped
  • 1/4 cup of black olives, halved
  • 7-10 oz pack of mozzarella balls(the little pearl ones) or shredded mozzarella
  • 1 can of hearts of palm
  • 1 can of marinated mushrooms
  • 1/4 cup of pepperoni or salami, chopped into small pieces
  • salt and pepper to taste

Directions:

  1. Prepare the dressing per directions on box.
  2. Lay your lettuce on a platter.
  3. Top the lettuce with all the toppings except for the dressing.
  4. Season with salt and pepper salt and pepper.
  5. Drizzle with a little bit of dressing.

Enjoy!

Listed below are some of my other favorite salads…

No Romaine, No Problem

Shoepeg Corn Salad