Bridal Shower Supper

Wedding season is in full swing! I made this pasta for my friend Emily's shower last week and it was a hit. It is hearty while still being fresh and feminine. The best part is that it can be made a day in advance so it's great for parties. I tripled this recipe and had plenty for 25 girls.

Roasted Shrimp and Orzo
(serves 6)
You will need:
3/4 pound orzo
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium diced
1/2 cup small-diced red onion
3/4 pound good feta, large diced
kosher salt and fresh pepper
olive oil

Preheat oven to 400.
Cook orzo according to package (9 minutes) or
(Boil water, add kosher salt, bring back to a boil, add pasta and cook for 9 minutes)
Drain and pour into a large bowl.
Whisk together lemon juice, 1/2 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper.
Pour over hot pasta and stir well.

Place shrimp on a baking sheet.
Drizzle with olive oil.
Sprinkle with s&p.
Toss to combine.
Roast 6-8 minutes- don't overcook!

Add shrimp, dill, scallions, parsley, cucumber, onion, s&p to marinated orzo.
Toss well.
Add the feta and stir carefully.
Set aside at room temp for an hour or refrigerate overnight*.

*If refrigerated, taste for seasonings again. I some times reserve a little dressing to add fresh before serving.

Thai Food Leigh's Way

This recipe fell into my hands, and I am so excited to add it to my collection. The Thai goodness cooked all day and was ready for us to eat when we came home from a hard days work. So thank you to Leigh for sharing the recipe and thanks to my dad for loaning me his crock pot.

Thai Slow Cooker Chicken

You will need:

1 pound chicken tenders

1 cup salsa*

1/4 cup peanut butter

2 tablespoons fresh lime (one whole lime)

2 tablespoons chopped cilantro

1 tablespoon soy sauce

1 teaspoon ginger

1/2 cup peanuts

2 cups diced carrots

1 whole red pepper, diced

Trader Joe's frozen Jasmine Rice

Cube chicken tenders into 1 inch chunks and throw into slow cooker.

Add all of the other ingredients in any order.

*Make sure the ingredients cover the chicken.

Set slow cooker to low for 8-9 hours or on high for 3-4 hours.

Serve the chicken over the white jasmine rice.

Sprinkle with more cilantro and peanuts....

* I made the mistake of using some chipotle salsa in my pantry. Use plain tomato salsa that isn't too think or doesn't have too many extra flavors.

* Also, I somehow cooked mine too long (which I never thought was possible in a slow cooker). With a little added it water it was still delicious!

Beef Stroganoff

I have decided that Cook's Illustrated is my favorite cooking publication. The in depth articles features only a few recipes. So rather than being overwhelming like most cooking mags, Cook's Illustrated teaches me the methods behind classic recipes and techniques. I probably would never have cooked Beef Stroganoff on my own but the write up in this month's edition inspired me to try it.

Although my taste for Beef Stroganoff is based on the Hamburger Helper box kind, the overall homemade outcome was a success. The meat was tougher than I had had hoped and I may even try to use ground beef next time (like Hamburger Helper).

Better Beef Stroganoff

You will need:

1 1/4 pound sirloin steak tips

2 tablespoons soy sauce

1 pound white mushrooms, wipe clean and quarter

2 teaspoons hot water

1 tablespoon dry mustard

1 teaspoon sugar

Pepper

1 tablespoon vegetable oil

1 medium onion, chopped fine

Kosher salt

2 teaspoons tomato paste

4 teaspoons unbleached all-purpose flour

1/3 cup plus 1 tablespoon white wine

1 1/2 cups beef broth

1/2 cup (or more) sour cream

1 tablespoon chopped parsley

Egg noodles

Trim meat of excess fat

Cut lengthwise (with grain) into 4 equal pieces

Poke each piece with a fork 10-12 times

Place in a baking dish and rub with soy sauce

Cover with plastic wrap and refrigerate

While meat marinates.....

Place mushrooms in a microwave safe bowl; cover with plastic wrap.

Microwave for 4-5 minutes or until mushrooms have released half of their water.

*this speeds up the cooking time

Drain and set mushrooms aside.

Combine water, dry mustard, sugar, and 1/2 teaspoon pepper in a small bowl until paste forms.

Pat steaks dry with paper towels and season with pepper.

Heat oil in a large skillet over medium-high heat until just smoking.

Place steaks in skillet and cook until browned on ALL sides.

*internal temp should be 130 degrees (6-9 minutes)

Transfer meat to a large plate and set aside.

Add mushrooms, onion, and 1/2 teaspoons salt to the skillet.

Cook until vegetables begin to brown and form dark bits on the bottom of the pan (6-8 minutes).

Add tomato paste and flour.

Cook, stirring constantly until onion and mushrooms are coated (1 minute-ish).

Stir in 1/3 cup wine, beef broth and mustard paste.

Bring to a simmer.

Scrape the bottom of the pan with wooden spoon to loosen brown bits.

Reduce heat to medium and cook until sauce has reduced slightly and thicken (5 minutes).

While sauce is reducing.....

Cut steak pieces across the grain into 1/4 inch thick slices.

Move reduced sauce OFF the burner.

Stir in meat and any accumulated juices.

* You don't want the meat to cook anymore so be sure to take the skillet off the direct heat

Stir in desired amount of sour cream and remaining white wine.

*You may want more than 1 tablespoon extra of wine)

Season with salt and pepper (I had to add lots of salt).

Oh and serve it over egg noodles!

The Best Salad Dressing

This salad dressing is my new go-to "light but flavorful" choice. It stores well in the fridge for a week or more.

Rose's Vinaigrette

(makes 1 cup)

Mash the following in the bottom of a mason jar:

1 tablespoon minced shallot

1 teaspoon Dijon mustard

1 teaspoon light brown sugar

3/4 teaspoon kosher salt

1/4 teaspoon fresh pepper

Pour into mixture:

1/4 teaspoon Worcestershire sauce

2 1/2 tablespoons red-wine vinegar

2 tablespoons freshly squeezed lemon juice

3/4 cup extra-virgin olive oil

I most recently served it over soft lettuce with roasted asparagus, goat cheese and these fabulous heirloom grape tomatoes...

Black Bean Burgers with Mango Salsa

Flavorful, healthy and fresh homemade black bean burgers are a vegetarian's delight. The mango-avocado salsa is just the right choice for a side or topping to the burger.

Black Bean Burger

You will need:

2 (15-ounce) cans blacks beans, rinse and drain

3/4 cup finely chopped cilantro, divide

3/4 cup shredded Monterey Jack Cheese

1/4 panko breadcrumbs

2 teaspoons cumin

1 teaspoon dried oregano

1 teaspoon salt

2 pickled jalapeno peppers, finely chop

2 large egg whites

Preheat oven to 350 degrees

Mash black beans in a large bowl

Stir in 1/2 cilantro and all ingredients through egg whites

Coat baking sheet lightly with oil

Shape into patties *don't make too big

Bake patties for 20 minutes, carefully turning once

Mango-Avocado Salsa

Combine the following:

1 medium mango, chopped

1 avocado, chopped

3 tablespoons shallots, finely chopped

1 garlic clove, pressed

Juice of a lime

Serve each beanie burger on your favorite bun and top with butter lettuce and mango-avocado salsa. Yum.