Doesn’t this sound delicious? Well, it is. I just love mushrooms and the richness of orzo and fresh parmigiano make this a decadent but easy side dish.
Orzo (I used the entire pack because I was cooking for several people)
2 cans of chicken broth
1/2 lb of cermini mushrooms
Fresh grated parmigiano
Fresh parsley to garnish
Wash mushrooms, be sure to get all the dirt off. Then slice and combine with 2 cans of chicken broth plus one can of water. Bring to a boil. Let that boil for a few minutes to soften the mushrooms.
Then add orzo and reduce to a simmer. Follow the directions on the orzo package but this should take 10 minutes or so. Stir frequently so the orzo doesnt stick to the bottom of the pot. Once all the broth has been absorbed, it’s ready to serve.
Meanwhile, grate some fresh parmigiano.
Place on a plate and sprinkle with parmigiano and top with a little parsley.
I’ve been wanting to barbecue something on a skewer for a while now. However, after my attempt, I highly suggest you use skewers that were made for grilling. I didn’t, and the ones I used burned up like little toothpicks pretty quickly. The shrimp still turned out delicious but the grilling part got a little messy. Just another grilling adventure and lesson learned by a barbecue amateur.
The shrimp I bought had not been peeled, so I removed the shells and left the tails. I also have them a good rinse afterwards.
Add I few table spoons of Dijon mustard, a few shakes of parsley and basil, two heaping spoonfuls of garlic and sprinkle with kosher salt and cracked pepper. Drizzle with olive oil.
Mix well and then add fresh squeezed lemon juice.
Let marinate for at least an hour in the fridge.
When you are ready to begin grilling, slice an onion to throw on the top rack of the grill. You might want to start cooking the orzo now, it cooks like rice, 2 parts water to 1 part pasta.
I sliced the uncooked bacon strips in half to better fit the shrimp.
Wrap the uncooked bacon around the shrimp. I put three to a skewer. Remember to use skewers good for grilling!
Grill over a medium fire for about five minutes each side or until the bacon is cooked to your desired crispness. Grill the fresh onion on the top rack or bottom rack as long as the fire doesn’t get too hot and burn it.
Now plate your skewers over a bed of orzo with grilled onion and enjoy! I served mine with a dollop of extra Dijon mustard for dipping and it was very good.
I had a girlfriend over for dinner last week and I had this whole great menu planned out, it was lovely. However, right before she came over I found out that she was allergic to shellfish! So, last minute I had to scrap my main dish (bacon wrapped shrimp, don’t worry itll be in a later post) and subbed this concoction in. I mean, who doesn’t love a casserole? Cheesy, warm and all those great comfort food flavors. Besides, I had to work with what I already had in my fridge plus a quick trip to the store for a chicken. It turned out great, so I decided to share. Hope y’all enjoy!
1/2lb cut up Rotisserie Chicken (no skin)
2 cups dry Orzo Pasta
12oz Evaporated Milk
Grated Cheese (I used mozzarella)
4 cups Chicken Broth (or salted water if you’re in a pinch)
Preheat oven to 350 degrees.
Chop up the spinach and chicken and set aside. You could use chicken breasts but I was in a hurry so I grabbed a rotisserie chicken and just cut the meat off the bone.
I boiled the orzo in chicken broth and then let it soak. Orzo cooks like rice, 2 parts liquid to 1 part pasta.
Meanwhile, on another burner, sautee garlic in olive oil. About 2min, do not let garlic burn.
Add about 2 tablespoons of flour to the pan and stir.
Add 12oz can of evaporated milk to flour and garlic pan. The flour might get lumpy, so be sure to smooth out and try and mix it well.
Add chopped spinach and chicken to the pan.
Stir all together. It will probably start to all stick together like this.
Stir in orzo.
Place into casserole dish (spray with Pam first!). Cover with grated mozzarella cheese. Bake for about 2omin on 350 degrees or until cheese is bubbly.
It will come out of the oven piping hot and looking like this!
Place on a plate and sprinkle with a little extra mozzarella. Delish.