Orzo Salad…the Perfect Summer Side Dish

You’ll notice this week I am willing it to be summer, longing for the days of warm nights, cool beverages, and all the flavors that come along with the season. First, I shared a burger recipe. Today, it’s a flavor-packed salad. This is my go-to summertime side dish. It pairs perfectly with beef, chicken and fish, is delicious on its own and lasts for days. Plus, it’s super easy to make. There are lots of variations of orzo salad online but I like mine with some Greek flair, heavy on the mint and lemon juice.

Greek Orzo Salad

• 1 1/2 cups cooked orzo
• 3/4 cup chopped tomatoes
• 3/4 cup red bell pepper, chopped
• 3/4 cup red onion, chopped
• 3/4 cup cucumber, chopped
• 1/2 cup fresh mint, finely chopped
• 1/2 cup red wine vinaigrette
• 1/4 cup fresh lemon juice
• 1 cup olive oil
• 2 teaspoons honey
• 2 teaspoons salt
• fresh ground pepper
• 1/4-1/2 cup crumbled feta cheese (optional)
• A pinch of love

 

 

 

 

Mix the orzo, veggies and mint in a large mixing bowl.

In a separate bowl, combine vinaigrette, lemon juice, olive oil, honey, salt, pepper and love.  Wisk the dressing and pour over the pasta/veggie/herb mixture.

You can add a little bit more salt and pepper to taste and mix in as little or as much feta cheese as your taste buds would like. Chill before serving.  Enjoy!

Let’s Talk Turkey…Burgers

If the word “burger” is in the name I know one guy who expects beef. Don’t get me wrong, I love a good hamburger, but it’s good to switch it up every once in a while.  So for the everyday burger I opt for turkey.  You can make them as plain or as flavor-packed as you want.  I tend to add whatever spices, herbs and veggies I have in the house and always make extras to eat on a salad for lunch.

Turkey Burgers

• 1 pkg ground turkey (I opt for 94% lean, you need a little fat for moisture)
• 1 egg
• 1/2 cup breadcrumbs (seasoned are fine)
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1/4 red onion, chopped
• 2 cloves garlic, minced
• 2 tbsp. fresh chopped parsley
• Red pepper flakes (a few shakes depending on you taste)
• A pinch of love

Mix all the ingredients in a large bowl until well combined.  If the mixture seems too moist, add a few more breadcrumbs. If it’s not sticking, add part or all of a second egg.

Time to get your hands dirty and form 4-5 patties. Cook on a hot grill (or grill pan for you urban chefs) for 6-7 minutes per side. You want to make sure the patties are cooked through before you remove from the heat. I like to melt a little cheddar cheese on top during the last few minutes of cooking.

This time around I served on toasted potato buns with hummus and arugula. Caramelized onions and/or mushrooms are always a crowd pleaser too. Enjoy!

Urban Gardening…Growing Herbs Six Floors Up

Fresh herbs can really make the difference in your cooking.  But it’s so annoying to buy a whole bunch of parsley or basil when you only need a few sprigs.  So we’re fans of growing our own herbs to ensure we always have the basics on hand.  When wemoved into our new apartment, we had to put on our DIY hats and get creative to build our own little herb garden six floors above the closest patch of soil.

Eric found this idea online. It came together pretty easily and it’s very inexpensive.  All the materials are available at the hardware store.  We hit up a reclaimed wood spot to get a beautiful, weathered board to match the coastal theme in our living room.  We actually did this for the first time last fall but the herbs didn’t last during the winter so we started over this weekend with new herbs from the local farmers market.  Even if you have access to a yard, this is an easy way to bring a little bit of the outdoors inside.

Mason Jar Herb Garden

• Mason jars (one per herb)
• Soil
• Pipe clamps
• Nails
• Herbs
• Mounting boards
• Picture frame hangers (hooks and bars)
• Herbs
• A pinch of love

 

 

 

 

 

 

The boards we used came from one single piece of reclaimed wood. Someone at the lumber yard cut the board into four equal-sized pieces. On the back of each board, I attached a horizontal picture hanger (the kind with teeth). On the front of each board, attach  2 single picture hanger hooks or 1 double. I find the double hooked hangers work best to support the weight you’re going to put on them.

Put a pipe clamp around each mason jar and ensure the bolt is as tight as it can be. Fill the mason jar about half way with soil, put in the herb and cover the roots with another layer of soil. You don’t want to fill the mason jar too high because soil will overflow when you water your herbs and make a mess.

Once your herbs are planted in the mason jar, hook the pipe clamp on the front of your board. Then hang the board in your desired sunny location. Water and give them a little love to ensure happy and healthy herbs for lots of fresh cooking.

Enjoy!

 

Easy Chicken Enchiladas

I couldn’t let this Cinco de Mayo pass without spreading some Mexican culinary cheer. This is a super easy recipe that you can make in advance and just pop in the oven when you’re ready to eat.  You’ll notice the list of ingredients includes something I don’t normally use…a pre-made sauce. It’s quick and easy and will save you from buying and pureeing extra ingredients.

Chicken Enchiladas

• 2 chicken breasts
• Olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 2-3 jalapenos, seeded and chopped
• 1 medium tomato, diced
• Salt
• Pepper
• 1 container Goya cilantro cooking base (available in most grocery stores)
• 6 whole wheat tortillas (flour or corn, your choice)
• Shredded cheese of your choice (Mexican blend works great)
• A pinch of love

Cook the chicken breasts. For recipes like this I usually boil the chicken.  When the water starts to boil, add in the meat and cook for about 25 minutes or until the chicken is cooked through.  Remove from water and let cool.  Shred it.

In a hot skillet, warm oil and cook chopped onion until translucent. Add in the garlic, tomatoes and peppers. Season with salt and pepper.

Once the veggies start to soften, add in the entire jar of cilantro base. Cook at medium heat until the sauce starts to bubble.  Reduce heat and add in cooked, shredded chicken.

Grease a square, glass baking dish. Set up an assembly line.  Scoop a small portion of chicken onto the end of a tortilla and roll, tucking in the ends as you go.

Place the rolled enchilada into the dish, seam side down. Repeat until you’ve used all the filling. Sprinkle the top with cheese and love.

You can either cover and store in the refrigerator for up to a day until you’re ready to cook. Or, pop in the oven at 350-degrees for 35 minutes. When the filling starts to bubble and the cheese is melted, you’re ready to go.  Serve with sour cream, salsa and an ice cold margarita.

Ole!