Carrot, Broccoli and Cheese Orzo

I'm literally the only human in this house who grooves on broccoli, so I cook it in ways that I love. I do try to offer it up to The Husband and The Son, but as of today it always gets the shaft.

Their loss.

This Carrot, Broccoli and Cheese Orzo recipe that I discovered on Pinterest is really very delish, and it is perfect for little ones who actually do dig a broccoli spear or two. 

It's a very comforting bowl of yum when it's chilly willy out, which it is right now in the doldrums of February. 

The recipe calls for whole wheat orzo. I just used regular orzo. In addition, I sprinkled with shredded cheddar instead of Parmesan because I just love how cheddar and broccoli work so well together. In lieu of baby carrots I used a regular carrot because I do not do baby carrots. I peeled it, natch.

I hope you love this dish as much as I do.

Carrot, Broccoli and Cheese Orzo

From www.weelicious.com

Makes 4 servings

1 small garlic clove

1 small shallot

1 cup baby carrots

1 cup broccoli florets

2 Tbsp. unsalted butter or olive oil

1 cup white or whole wheat orzo

1/2 tsp. kosher salt

1 cup water

1 1/2 cups low sodium chicken broth

1/3 cup parmesan cheese, grated

Place shallot and garlic in food processor and pulse to chop.

Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.

In a large stock pot, heat 2 Tbsp. butter or olive oil and saute the chopped vegetables, raw orzo and a pinch salt for 4 minutes, stirring continuously.

Add the salt, water and broth to the pot and cook over medium heat for 10 minutes uncovered or until the liquid starts to evaporate and the mixture thickens.

Add the Parmesan cheese and stir to combine.

Please note: The Jersey Girl used white orzo, 1 medium peeled carrot in lieu of baby carrots, and shredded cheddar cheese instead of Parmesan. She also uses low-sodium broth.

Tomato Sangwich 101

 I feel a bit ridiculous writing a recipe for the Tomato Sangwich. (Some people really truly call a sandwich a sangwich here in my parts. I can't tell you why. But it makes me laugh and I love it, so Sangwich stands.) But I realized that perhaps a classic Tomato Sangwich may be a total regional thing to my parts of South Jersey, and I should type this up as a public service to all of you who have not yet experienced the simple magic of a Tomato Sangwich. It truly is a standout of summer cuisine. 

Now my recipe below is literally just how I personally love it. 

I can recall my Poppop rocking a tomato sangwich out while whistling some tunes back in the day with just literally mayo, tomato, a pinch of salt on your totally standard sliced sandwich bread like Wonder or Stroehmann's. But see, the Jersey Girl is 100 percent a food snob, and sliced sandwich bread does not step foot into my cupboards. (Sorry, Poppop, and all y'all who love sliced sandwich bread.) You can of course make it on that, and the result is quite delish as the sandwich bread becomes all squishy and enveloped in the intoxicating juiciness of the Jersey tomato. But, yours truly prefers the amazing crustiness of a Kaiser roll. Why, you ask? The superior bread stands up to the simple contents of this sandwich. And it is the perfect vessel to hold the cheese, tomato, basil, mayo and seasoning. The bread softens, but not still too much. You still got the crust, you see? And because of that solid crust, it doesn't make a total mess. Although, don't expect to eat this all prim and proper unless you knife and fork it, which honestly I wouldn't. I would just chomp right in. 

For best results, let the sangwich hang out so that all the flavors mold together. Whatever you do, don't refrigerate the glorious tomato sangwich. I am known to chill my sangwich in a cooler until I am ready to unwrap into its glorious contents while poolside.

Happy summer!

Tomato Sangwich/Sandwich

Serves 1

1 crusty Kaiser roll, sliced in half

2 slices of favorite cheese such as provolone, pepper jack or American

1 medium fresh tomato, sliced 1/4-inch thick

5-6 fresh basil leaves

1 Tbsp. mayonnaise

Black pepper and salt to taste

Spread mayonnaise with a butter knife evenly onto the cut side of each roll half. Sprinkle evenly with black pepper.

Layer cheese slices onto one roll half. Evenly place tomato slices on top of cheese slices. Lightly season with salt. Evenly place basil leaves on top. Place other roll half onto the prepared roll half. Cut in half. For best results, let sandwich hang out for about 10 minutes before eating. 

Zucchini and Eggs

I am a gal who must eat breakfast, but it is usually small. So here is a bigger breakfast for me: Zucchini and eggs. This also makes a fab lunch. 

I love it when zucchini is in season, which is totally NOW. But, you know you can find zucchini pretty much all year so make this whenever your heart desires. 

Chop up your zucchini small so that it cooks quickly. I cook my eggs over a lower heat because that helps with the creaminess of scrambled eggs. Low and slow, baby. I add cheddar cheese at the end, but mozzarella would be fab, too. 

Zucchini and Eggs

Serves 1

1/2 zucchini, chopped small (about a cup)

2 Tbsp. minced onion

2 extra large eggs

Splash of milk

Salt and pepper to taste

1 Tbsp. butter

1/4 cup (or a handful) shredded cheddar or mozzarella cheese

In a medium pan over medium heat, melt butter. Add onion and zucchini. Season with salt and pepper. Saute over medium heat for about 5 minutes, stirring occasionally.

Meanwhile, in a separate bowl, lightly whisk together eggs, milk and salt and pepper to taste.

Once the zucchini and onion are lightly browned and soft, add the egg mixture to the pan. Lower heat to cook the eggs slowly. Stir frequently. Right before eggs are finished cooking, stir in cheese.

Serve with toast or chopped tomato or both!

Dippy Trip

This is not the glammest of recipes to kick off the revitalization of the most amazing food blog to ever hit the blogosphere. But it will do. Especially since the Super Bowl is right around the corner. And you so need a rockin dip to serve to your gaggles of guests  - or your husband and kid since it is a school night. Let’s be real.

This 1-2-3 Mexican Dip is sans avocado and/or guac. I know. I’m so 1987. Avocado is only like THE super food of the decade. But you see,  avocado would force the Jersey Girl to haul her ass to an ER stat due to the food allergies that exist in my world. I think anaphylactic shock would be a MAJOR buzz kill in the midst of a football party, no?

This dip recipe was gifted to me in the form of a wedding present from my big sis Michele. She gave me a cookbook entitled: "Bride and Groom First and Forever Cookbook" as part of my bridal shower extravaganza, during which I was a nervous wreck, needing to throw up for hours and hyperventilating in the bathroom during it. Good times. I handle attention so well. Obvi.

Nonetheless, this cookbook has been a lasting addition to my collection.

There is no way in hell that this recipe is good for you or your diet. But if you are forced to watch football, I say, “Who the eff cares?”  And I say this while gazing lovingly into a gigantic glass of wine and shopping for shoes online trying to block out all NFL commentary, action, timeouts or shenanigans.

When you make this for a party you will not have a drop left. Trust.

Enjoy!

1-2-3 Mexican Dip

By: Mary Corpening Barber and Sara Corpening Whiteford

From "Bride and Groom First and Forever Cookbook"

Serves 10 to 12

1 can (16 ounces) refried beans

1 ½ medium salsa

1 tsp. chili powder

1 tsp ground cumin

¾ tsp. ground oregano

¾ cup sour cream

½ cup mayonnaise

¼ cup finely chopped red onion

1/3 cup fresh cilantro

1 tsp. onion powder

1 small red pepper, seeded, deribbed and chopped

1 cup (2 ounces) grated extra-sharp cheddar cheese

1 fresh jalapeno chile, cut into rounds (about 20)

Tortilla chips for serving

Combine the refried beans, ¼ cup of the salsa, the chili powder, cumin and oregano in a medium bowl. Spread evenly over the bottom of a 9-inch round ceramic casserole dish (at least 2 inches deep) or an 8-by-8-by-2 ¼ -inch glass baking dish.

Combine the sour cream, mayonnaise, red onion, cilantro and onion powder in a small bowl. Spread over the beans mixture.

Combine the bell pepper and the remaining 1 ¼ cups salsa in a small bowl. Gently spread over the sour cream mixture, being careful to not mix the layers. Top with the cheese and jalapeno and refrigerate until chilled, at least 1 hour. Serve with tortilla chips.

Do Ahead: This dip can be made 1 day in advance and refrigerated.

Potato Gratin: Go for it!

We live in a world in which carbs are made of evil. Especially the lowly potato. Layered in cream and cheese.

Soooooooo, if you are one to live in sin, you MUST rock out the fabulous fabulous fabulous Scalloped Potatoes Gratin. The recipe comes from Tyler Florence. It is perfection!

When I tell you that there was not a sliver left behind this past New Year's Eve, I kid you not.

Sure, New Year's is supposed to be all about how to be a better you. And more often than not, a delusional well-meaning person vows to take on a life of health and exercise and do-gooding.

Whatever. Who you kidding?

OK. OK. I did kinda fast for like the entire month of January. Don't the holidays just make you feel disgusting?

I digress.

Perhaps, you can whip this up for Valentine's Day din dins for your lovies. It is decadent and divine, and really, isn't that what this holiday is all about?

If you have a food processor with a slicing attachment, the prep on this dish is super easy. And, of course a mandoline slicer will work just fine if you are not a piano teacher who fears such gadgets.

I think what really gives the dish that touch of deliciousness that pushes it over the edge is the simmering saucepan of cream, nutmeg, garlic and thyme:

Can't you just smell the amazingness while gazing at this gorgeous concoction?!

The potatoes go perfectly with a roast or a steak. I'm sure the dish would complement salmon quite well, too.

I highly recommend whipping up the gratin for your next fancy pancy dinner party in which you are trying to woo the crowd without stressing out. And, this one can be made way ahead of time, which is always a plus when planning a party! So they say.

Scalloped Potato Gratin
By Tyler Florence
Serves 4 to 6

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds, russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees Fahrenheit.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

I'm Going Hungry

Now that I’m on teaching hiatus, the Jersey Girl is actually available at normal people din din time.

From September through May, my baby momma day goes like this: Wakeup and entertain Baby Evan until my workday kicks off at 2 p.m. (when the bambino gets dropped off at his baby-sitting destination for the evening) and usually goes until 8:30 p.m., at which time Baby Evan wants his Momma and he wants his Momma NOW, along with a sippy of milk, a bowl of cookies and some vroom-vrooms (cars) or a ball. Then it’s off for teeth-brushing, diaper-changing, book reading (A minimum of three. Evan is very literary.) and nanni time aka baby’s bootie is in the crib with Mr. Teddy while Mozart and a humidifier lull him to sleep.

Then, and only then, does the Jersey Girl get to chow down. But, if we’re being honest here, I’m most likely washing up some yuckiness, putting away toys or getting in my happy clothes first. 

OCD totally trumps hunger.

And then, more often than not, exhaustion beats out the actual act of putting food into the mouth.

Needless to say, (and please do not throw tomatoes at me. I mean, who wants to waste a perfectly good piece of produce on a pathetically occasional blogger?) my weight currently is close to nothing. Honestly. I don’t think I’ve ever been at this weight ever. Well, except for the few years I was a shoe sales gal by day at Macy’s and a bleary-eyed newspaper copy editor/page designer by night. Working 18 hours a day, while not recommended, will completely help you shed some lbs. It will also drive you insane.

The positive I’m extracting from my uber skinny girliness: Instant excuse to go shopping.

Yay!

And I get to groove on some Oven Fries from “Tyler’s Ultimate.”  The potato wedges are baked until crisp and golden, then they are topped with parmigiano-reggiano cheese and parsley. Total yum yums. And I SO don’t feel guilty. (Oh, who am I kidding? The Jersey Girl NEVER experiences guilty “what have I dones?” when it comes to the foods I eat. What’s the point?)

In addition, a pancetta-sauced chicken is decadently amazing. Lemon juice and red wine vinegar give the sauce a tangy punch, while fresh parsley adds a burst of color. Love it. The recipe is a part of Giada De Laurentiis’ Chicken and Shrimp Pancetta Chimichurri recipe. I did not cook the shrimp on the night I made the dish, but I am providing you the full recipe for both chicken and shrimp. I served the chicken and potatoes with some sauteed spinach. 

Chicken and Shrimp Pancetta Chimichurri

From "Giada at Home"

By Giada De Laurentiis

For Chicken and Shrimp:

6 (6-ounce) boneless and skinless chicken breast halves

1 pound jumbo shrimp, peeled and deveined

2 tablespoons dried oregano

Salt and freshly ground black pepper

Olive oil, for drizzling

For Chimichurri:

2 tablespoons olive oil

8 ounces pancetta, cut into 1/4-inch cubes

3 cloves garlic

1 cup packed fresh parsley 

1/2 cup fresh oregano leaves or 2 tablespoons dried

1/3 cup red wine vinegar

1 cup extra-virgin olive oil

3 tablespoons lemon juice

Salt and freshly ground black pepper

Preheat a grill pan or preheat a gas or charcoal grill.

Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through.

In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, olive oil and lemon juice. Pulse until smooth. Season with salt and pepper, to taste.

Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta.

Oven Fries

From “Tyler’s Ultimate”

By Tyler Florence

2 russet potatoes cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges

1/4 cup extra-virgin olive oil

Salt

2 tablespoons chopped parsley leaves

1/4 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. 

Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

Something Savory

When I popped these babies out of the oven, it was clear that they were made of awesomeness.

My Onion and Shallot Muffins accompanied a summer salad that I rocked out for dinner, but I envision me and The Husband enjoying them with a wonderful, warm chowder or soup when the weather gets chilly willy.

I love the fall. I can’t wait to cook for the fall. Yes, I’m crazy like that.

So, the recipe comes from “The Williams-Sonoma Baking Book.” If you love to bake, I so highly recommend it. The pictures are gorgeous, and all the recipes I’ve made so far are fab.

The key to successful muffin making is to not overmix. You don’t need to touch your KitchenAid mixer or hand-held beaters. All you need is a wooden spoon, and a light touch. As soon as the wet ingredients moisten the dry ingredients, you are finito.

Onion and Shallot Muffins
From the “Williams-Sonoma Baking Book”
Makes 11 muffins

5 Tbsp. (3 fl. oz/80 mil) olive oil
¼ cup (1 ½ oz/45 g) finely chopped red onion
1 medium to large shallot, minced
3 cups (15 oz/ 470 g) all-purpose (plain) flour
1 1/3 cups (5 ½ oz/170 g) grated Jarlsberg or Swiss cheese
3 Tbsp. minced fresh flat-leaf (Italian) parsley
4 tsp. baking powder
1 ½ tsp. salt
1 tsp. crumbled dried oregano or marjoram
½ tsp. celery seed
2 large eggs
1 cup (8 fl oz/250 ml) milk

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cup one-third full with water to prevent warping.

In a frying pan over medium heat, heat 3 Tbsp. of the oil. Add the onion and shallot and sauté until translucent, 2-3 minutes. Remove from the heat and let cool.

In a bowl, stir together the flour, 1 cup (4 oz/125 g) of the cheese, the parsley, baking powder, salt, oregano and celery seed.

In another bowl, whisk together the eggs, remaining 2 Tbsp. oil and milk until blended. Add the cooled onions, along with any oil left in the pan. Make a well in the center of the flour mixture and stir in the onion mixture just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into each muffin cup, filling it level with the rim. Sprinkle each muffin with some of the remaining 1/3 cup (1 ½ oz/45 g) cheese.

Bake the muffins until golden, dry and springy to the touch, 25-30 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.

Please note: The Jersey Girl bakes with extra large eggs.

Potato Perfection

Who doesn’t love mashed potatoes?

No one. That’s who.

But making them for a crowd can at times be a pain in the arse since you gotta get the dish all together right at the last minute.

Thankfully, my girl Giada De Laurentiis totally has an amazing solution with her Baked Mashed Potatoes with Parmesan Cheese and Breadcrumbs from her cookbook, “Giada’s Family Dinners.”

You can set it all up ahead and just pop the potatoes in the oven 20 minutes before eating.

This is pretty much a staple at Thanksgiving. But Mark and I had his parents and my parents over for dinner this weekend, so I whipped up a batch for the Moms and Pops.

These are pretty much my most fav mashed potatoes ever. And adults and the kiddies love the dish, too.

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
From “Giada’s Family Dinners”
Giada De Laurentiis
(Makes 6 to 8 servings)

1 Tbsp. unsalted butter, plus ½ cup (1 stick) unsalted butter, melted
Salt
4 lbs. russet potatoes, peeled and cut into 1-inch pieces
1 cup whole milk, at room temperature
1 1/2 cups shredded mozzarella cheese
1 cup freshly grated parmesan cheese
Freshly ground black pepper
2 Tbsp. dried plain bread crumbs

Preheat the oven to 400 degrees Fahrenheit. Coat a 13 x 9 x 2 baking dish with the 1 Tbsp. of butter. Bring a large pot of salted water to a boil and cook the potatoes until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Beat in the milk and melted butter, then mix in the mozzarella cheese and ¾ cup of the Parmesan cheese. Season to taste with salt and pepper. Transfer the potatoes to the prepared baking dish. In a small bowl, stir together the bread crumbs and the remaining ¼ cup of Parmesan cheese. Sprinkle the bread crumb mixture over the mashed potatoes. (The dish can be prepared to this point up to 6 hours ahead. Cover and chill. Bring back to room temperature before baking.)

Bake uncovered until the topping is golden brown, about 20 minutes.