Tag: creamy

Pastas

Creamy Butternut Squash Orzo with Sausage

cathysmahaLeave a comment

Creamy Butternut Squash Orzo with Sausage is the perfect comfort meal for a cold, wintery day. It packs so much flavor with the creamy goodness of the Orzo. Often, I tire of leftovers, but not this Orzo dish. Just writing about it makes me want to run to the kitchen and make it again.

Creamy Butternut Squash Orzo with Sausage

INGREDIENTS:
  • 12 oz Italian sausage casings removed (I used 3 sausage links)
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup butternut squash puree
  • 3 cloves garlic minced
  • 10 oz orzo uncooked
  • 2 tablespoons fresh sage chopped
  • 2 tablespoons fresh thyme
  • salt and coarsely ground black pepper to taste
DIRECTIONS:
  1. Remove the sausage from casings, and slice the sausage. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
  2. Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
  3. Make creamy butternut squash sauce: To the same skillet with sausage, add heavy cream, chicken stock, butternut squash puree, 1 T. sage, and minced garlic.
  4. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 5 or more minutes. Make sure the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
  5. While the sauce cooks for 5 or more minutes, cook the orzo as described below.
  6. Cook orzo: Bring a pot of water to boil. Cook orzo according to package instructions. In my case, I cooked orzo al dente for 7 minutes in a pot of boiling water. Remove from heat. Drain but do not rinse.
  7. Assembly: Add cooked orzo to the skillet with creamy butternut squash and sausage. Stir in half of the fresh sage and half of the fresh thyme.
  8. Cook over medium-high heat for 2 minutes. Remove from heat.
  9. Season with salt and freshly ground coarse black pepper.
  10. Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
  11. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

Recipe from Julia’s Album

Pastas

Creamy Lemon Feta Zucchini Orzo

cathysmaha1 Comment

One bite of Creamy Lemon Feta Zucchini Orzo is like a taste of spring. I added diced cooked chicken for protein to complete the meal but this would also be a great side dish. Next time I will add asparagus to the dish, completing the springtime theme. This is a new favorite and so quick to make!

Creamy Lemon Feta Zucchini Orzo

INGREDIENTS:
  • 3 tbps olive oil
  • 1/2 sweet onion, diced (large shallot)
  • 4 cloves garlic, minced
  • 1 lb orzo pasta uncooked
  • 2 medium zucchini, grated
  • 1 large lemon, zested + juiced
  • 1 tsp Italian herb seasoning
  • salt and pepper to taste
  • 3½ cups low sodium chicken broth (or veggie broth)
  • 1 cup milk
  • 5 oz feta cheese, crumbled
  • 2 tbs fresh dill, chopped
  • Optional: olive oil, lemon juice, chili flakes, cooked, shredded chicken
DIRECTIONS:
  1. In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, chicken broth and milk. Bring to a boil then lower the heat to a simmer and cook for 10-12 minutes or until the pasta is tender. If it needs more liquid, add some broth in to keep the texture creamy, not dry.
  2. When the pan is off the heat, stir in your crumbled feta and dill.
  3. To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!

Recipe from hungryhappens

Family Favorites · New Favorite · Soups and Stews

Cheeseburger Soup

cathysmahaLeave a comment

Cheeseburger Soup on a cold, Colorado day, hit the spot.  I love soups and I love cheeseburgers…so what’s not to like?

I modified the recipe a bit and added green beans so there was something green in the soup.  After eating it, I decided I will add broccoli next time for a Cheeseburger Broccoli Soup, combining another favorite.  

CHEESEBURGER SOUP

1/2 pound ground beef 4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
4 cups chicken broth (and I added 2 additional cups of water)
1/4 cup all-purpose flour
2 to 4 cups shredded cheddar cheese
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Optional:  Add frozen green beans or fresh broccoli when you add the potatoes

  • In a large soup pot,  over medium heat, cook and crumble beef until no longer pink; drain and set aside.
  • In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add broth, potatoes, ground beef, and optional green beans or broccoli; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  • Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add milk, slowly, to make a white sauce.
  • Add sauce to soup; bring to a boil. Cook and stir 2 minutes.
  • Reduce heat to low. Stir in cheese, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Recipe adapted from tasteofhome.com

Desserts · New Favorite

Lemon Tiramisu

cathysmahaLeave a comment

Tiramisu is one of my favorite desserts and when I saw this recipe for Lemon Tiramisu, I had to make it!  Lemon is so refreshing and a wonderful summer dessert.  

LEMON TIRAMISU

1 carton (8 ounces) mascarpone cheese
1 package (8 ounces) cream cheese, softened
1 package (3.4 ounces) instant lemon pudding mix
1 cup 2% milk
1 teaspoon lemon extract
2/3 cup lemon juice
3 tablespoons sugar
24 crisp ladyfinger cookies
2 teaspoons grated lemon zest

  • Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat).
  • Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice.
  • Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.

Recipe from Taste of Home

Family · Family Favorites

Potato Bacon Chowder…Family Fave!

cathysmahaLeave a comment

Potato Bacon Chowder is officially a family favorite, shared with me by my sister Carolyn. It’s a quick fix for a weeknight meal and GREAT as leftovers. Need I say more?

POTATO BACON CHOWDER

8 slices bacon (cut in 1 inch pieces)
1/2 cup onion, chopped
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1/2 cup sour cream
1 3/4 cups milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parsley (chopped)

  • Fry bacon until crisp in a 3 quart saucepan; add onion and sauté 2 to 3 minutes. Pour off fat.
  • Add potatoes and water. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender.

  • Stir in soup and sour cream; gradually add milk.
  • Add salt, pepper and parsley.
  • Heat to serving temperature. Do not boil.