We went to Hartville Marketplace yesterday and came home with lots of goodies. Fresh veggies, apples, cinnamon buns, pepperjack cheese, and a cooler full of meat from Duma Meats and Farm Market.
So dinner was veggies and dip, crackers and cheese, Lebanon baloney, stuffed mushrooms and sliced tomatoes.
Also stopped in here:
http://gourmetmarketpasta.boutiquewindow.com/ and picked up the southwest orzo that I mentioned the other day. The owner shared her recipe that was a big hit when they had a tasting event recently. Since this makes so much, we will have this for a Sunday dinner with the family.
BAKED SOUTHWEST ORZO - easy make-ahead dish!!
1 pound Pappardelle’s® Southwest Orzo
1 ½ cups chopped yellow onion
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups peppers (red, green, jalapeno combination)
2 tablespoons all-purpose flour
1 cup chicken broth
1 – 30 oz can diced tomatoes or Ro-tel, drained well
1 can black beans, drained well
2 teaspoons ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne, or to taste
1 pound bag shredded cheddar cheese
Salt, to taste
Optional: Shredded chicken, black olives
Boil orzo in pot of salted water until it is al dente. Drain well and transfer to a large bowl.
In a heavy skillet, cook the onion in the oil and butter over medium heat, stirring, until softened. Add the peppers and cook for an additional 5 minutes. Stir in the flour and continue cooking and stirring for 3 minutes. Stir in the broth, tomatoes, beans and spices.
Simmer the mixture for 5 minutes, then blend it into the orzo. Add ½ pound of the cheese, shredded chicken, olives and salt to taste. Transfer the mixture into a shallow 2-quart baking dish.
Spread the remaining cheese on top of the orzo.
Bake in the middle of a preheated 400 degree oven for 30 minutes or until it is heated through and slightly crisp on top.
This is a great make-ahead recipe. Just put it together and refrigerate overnight.
Serves 12
