Here’s what you’ll need:3 cups low-sodium chicken broth
3 tablespoons butter
1.5 cups orzo
1 teaspoon basil
3 or 4 chicken breasts, cooked and cut up into bite-sized pieces
About 1 cup cooked broccoli
0.5 cups parmesan cheese

And here’s how you make it:
1. Melt butter in a 10-inch or larger pan. Pour in orzo and sautee about two minutes, stirring so orzo is coated in the butter.
2. Pour in chicken broth and basil (Mom says to rub the basil in your hand first to make it more flavorful). Bring to a boil and then cover and simmer until most of the liquid is absorbed, about 20 minutes.
3. When most of the liquid is absorbed, mix in broccoli and chicken. Pour parmesan cheese in and mix again.
3. All ready! Enjoy!

It’s delicious, and good for a rainy night like it is here tonight.

I made cookies with hershey kisses for all of my work Valentines tomorrow. I’m trying not to eat any, but I might give in by the end of the night.

Sugar cookies with Peppermint Hershey Kisses.

Do you have a Valentine this year? I will be yours if you don’t. Or you can celebrate post-Valentine day instead by going to Target or Walmart and taking advantage of the serious clearance sales on candy. Now THAT’S a good Valentine’s day present.

I thought this was a healthy blog and here I am talking about cookies and candy. Well, I guess you have to indulge every once in a while. That’s good for you, too.

Now get down and do some abs while you watch TV. Please!

Good Things,

FS&JJ

I got the recipe from the All Recipes website.

Yields 4 servings

Ingredients:

1 cup orzo pasta

1/4 cup of butter

2 tablespoons minced garlic

1/4 cup Parmesan cheese

2 tablespoons milk

1/2 teaspoon salt and ground black pepper

1 tablespoon chopped fresh parsley

Directions

Last night, I created my own version of this dish from Sugar & Spice by Celeste.

Creamy Orzo with Asparagus & Parmesan

Except mine looked like this:

I added shrimp to mine to make it more of a main course than a side dish. The shrimp was seasoned with a lemon garlic seafood rub (delish!). Overall, the meal was quick and simple to prepare and tasted wonderful. Get the recipe and try it for yourself here.

Ingredients: Serves 2
1 lb Boneless shortrib
3 tablespoon soy sauce
3 tablespoon red wine (cabernet)
2 cup beef stock
1/4 cup sliced brown onions
1 tablespoon dried parsley or fresh minced parsley
1 tablespoon minced garlic
1 cup baby shitake mushrooms
1 whole asian pear sliced
2 cup dried orzo or riso pasta
chives for garnish and horseradish is optional

Method:
1. Be sure to trim some of the fat off your shortribs to cut down on grease and you can ask your butcher to cut off the bones if they only have the shortribs with bone.

2. Heat your pot to high heat with a little oil and brown your shortrib on each side.

3. Add your onions and caramelize for a bit
4. Now add 1 cup beef stock, parsley, soy, red wine and let it simmer with lid until fork tender.

5. Rinse your shitake of any dirt

6. Cook your orzo or riso pasta in a pot with 1 cup of beef stock, pears, shitake mushrooms and one bay leaf.
7. Once the shortribs are forktender, remove the shortrib and tear into smaller pieces and pour half of the liquid into the orzo and keep the other half and toss your shortrib pieces back in the pot and let it simmer some more.

8. Taste your shortrib and if you need more flavor, add salt and pepper.
9. Now you are ready to plate.
10. Spoon some orzo with the mushrooms and pears onto a bowl and top it with your shortrib. Garnish with a small dollop of horseradish and 2 small sprigs of chive.

I found this recipe for orzo and garbanzo beans, two of my favorite things, so decided to try it. Orzo is the perfect thing if you love pasta and can pass on rice (like me). Garbanzo beans (or chickpeas) are a great source of protein, especially for us vegetarians.

Messiness – Really simple ingredients and not messy at all. Only a couple dishes are needed.

Simplicity – It’s as easy as boiling pasta and measuring ingredients.

Budget – The recipe calls for a lot of goat cheese, which is pretty expensive, especially if you’re on a budget. I’d substitute it with another kind of spreadable cheese, or another kind of cheese that has been melted down. Just remember that the cheese you use will dramatically affect the end taste. I love goat cheese, but it’s just not cheap enough to be practical for most people.

Delicious Factor – I don’t really like oregano, and the recipe calls for a lot of it. I’d scale back on the herb if you aren’t a big fan (I will definitely do this next time). Adding the salt and pepper at the end is very important, especially if you’re a salt fiend like me. According to my taste buds, I’d give it a 3/5, but with some tweaks, like less oregano, I’d rate it higher. If you make this I’d love to hear what you think of it and any tweaks you made.

***NOTE: I ate this the next day after it had been refrigerated and it was MUCH better!! It would make a great summer pasta dish especially because of the lemon.I’d upgrade to a 4.5/5 when it’s cold.***

Seared chicken breast and steamed broccoli with white wine butter sauce tossed with orzo and fresh tomatoes.