Tag: one pan

Casseroles · Fish · Greek

One Pan Mediterranean Shrimp Orzo Bake

cathysmahaLeave a comment

Shrimp Orzo Bake is a delicious dinner, served with a salad. I love the creaminess of the orzo with the spinach, zucchini, and sun dried tomatoes. I like olives but would omit them next time and instead serve them on the side for those that really enjoy good Kalamata olives.

One Pan Mediterranean Shrimp Orzo Bake

INGREDIENTS:
  • 1½ lbs wild shrimp, shelled + deveined
  • 2 tbps olive oil
  • 2 cups orzo pasta, uncooked
  • 1 small zucchini, coarsely grated
  • 5 oz sun dried tomatoes, chopped
  • 1/2 cup Kalamata olives
  • 4 cloves garlic, minced
  • 3 cups low sodium chicken broth
  • 1 tsp Italian herb blend
  • 1/2 tsp onion powder
  • salt + pepper, to taste
  • 2 oz baby spinach, rough chop
  • 7 oz feta cheese, crumbled
DIRECTIONS:
  1. Preheat oven to 425℉.
  2. Using a paper towel, blot your shrimp dry. Lightly coat shrimp in 1 tbs olive oil, season with salt, garlic powder, onion powder and Italian herb blend.
  3. In a 9×13 inch baking pan, add in the olive oil, orzo, zucchini, sun dried tomatoes, olives, garlic, broth, Italian herb blend, onion powder, salt, pepper and mix together until combined. Next, cover with parchment paper and aluminum foil and bake for 20 minutes. Then, take it out of the oven, uncover, add in the spinach and feta and mix until incorporated. Top with the shrimp and pop back in the oven for 8-10 minutes uncovered. Stir it all together and serve with fresh lemon juice and basil or parsley.

Recipe from HungryHappens

Czech Heritage and Dishes · Family Favorites

Pork Chops with Sauerkraut and Cheater Dumplings

cathysmahaLeave a comment

I love sauerkraut and who doesn’t love dumplings? This Pork Chop with Sauerkraut and Dumpling recipe was something I created many years ago, probably when I was in a panic to cook something after a long day at the office.  Before kids, I made this recipe a lot but the kids weren’t fond of sauerkraut as children, but as adults they love it!

It was time to give this recipe a whirl again.  I enjoyed it thoroughly but daughter Sarah and I both thought we would enjoy just the sauerkraut and dumplings alone just as much as with the pork chops.

PORK CHOPS WITH SAUERKRAUT AND CHEATER DUMPLINGS

4 to 6 pork chops
1 can sauerkraut with caraway seeds (or add your own caraway)
1 tube refrigerated biscuits

  • Brown pork chops in large skillet. Salt and pepper.
  • Add undrained sauerkraut and additional water to cover pork chops.
  • Simmer until pork chops are tender and cooked through.
  • Add water to cover pork chops, again and place biscuits on top of sauerkraut.

  • Cover and cook over medium heat until biscuits are cooked.