Quick Summer Orzo Pasta

     Or maybe even fall, winter, or spring pasta. The point here is it is easy, light and feels like a pasta dish perfect for summer. Whatever the season, try this little number on for size and see how it fares at your table!

     Quick Summer Orzo Pasta

1/2 of a 1 lb. box of orzo
2 14 oz cans chicken broth or 3 c water and 2 heaping tsp chicken bouillon
1 scallion finely chopped
2 cloves garlic peeled and popped (use your knife and press the blade horizontally with your palm to “pop” the garlic without cutting it up)
3 tbsp pine nuts sauteed till lightly browned and fragrant
2-3 large handfuls washed and finely chopped spinach
1 large handful cherry tomatoes halved or left in tact if small
olive oil and butter to coat the pan
parmesan cheese and fresh cracked pepper to top

Bring the broth or water and bouillon to boil (you may only need about 3c. of the cans, reserve extra or set aside incase more needed for orzo) Add orzo and follow directions on package for cooking times.
Meanwhile, brown your pine nuts. Set aside. Bring olive oil and butter to melt and lightly bubble in a 12 inch or larger saute pan. Add diced scallions and garlic cloves. Cook for 1-2 minutes till lightly browned. Add cherry tomatoes. Saute a little longer with spinach till wilted. Remove from heat, add orzo when done...(if there is too much extra broth, drain it. Otherwise a little wet adds to the “sauce” in the dish) Stir slightly to incorporate vegg. Add pine nuts, Serve with fresh cracked pepper and a little parmesan cheese if desired. Delish!

Quick Kale Saute

     Got this idea from several sites suggesting to cook Kale like you might most southern greens. I improvised and used leeks and fresh bagged spinach to make it go farther and add interest. Turned out super yum. Check the salmon (can you tell this is my favorite fish?!) recipe we served with the Kale. Also very quick to prepare, and quite tasty, the kids LOVED the crust! Now I am wondering why I ever gave Kale such a bad rap!



     Quick Kale Saute


1/2 to whole head of kale (depends on number serving!) washed and very thinly sliced
1 large leek thinly sliced till you reach the top tougher green parts
2 large handfuls fresh washed (bagged is easier too!) spinach torn or thinly sliced
Olive Oil
minced garlic
salt and pepper for flavor


Heat a good 2 Tbsp to 1/4 c olive oil in a pan till very hot
Add 2 tsp of minced garlic (I love the jar kind for convenience, add more if you like it even more garlicky!)
once starting to brown (30 sec to 1 min) add the kale and leeks. Let saute for 2 min or so on each side, add the spinach and saute another 1-2 min. At this point you may need to add a little water to replenish the fluid and steam the vegg a little. Cover for 1 min or so, then turn off and move the pan to sit till ready to eat. A-MAZING!




     Easy Pecan Crusted Salmon


1 lb fresh salmon filet
salt, pepper, garlic seasoning mix, olive oil
Enough Pecans to make about 1/2 c crushed
2 tsp brown sugar
1/2 - 1 tsp butter


We buy the salmon that has the skin still, no big deal, but make sure you rinse the fish under fresh water and pat dry. Place on a lightly sprayed piece of foil large enough to wrap the fish inside a baking dish to ease in transfer. Preheat oven to 350^. Rub with a little olive oil to allow seasoning to permeate fish better. Sprinkle with garlic seasoning mix if you have it; or use the salt, pepper, and just garlic if you don't, adding a little rosemary and thyme for added flavor if you prefer. Use a fabulous blender or chopping apparatus (like Gary!;o) to grind those nuts down finely. Add the brown sugar and butter with a fork and cut the butter in till well incorporated. Top salmon, close foil, and bake for about 15 min, then open the foil and turn on the broil till well browned and carmelized, about 3-4 more minutes.
Serve with some of those garlicky greens up top, some brown rice pilaf or new potatoes for extra tasty goodness!

Thanks hubs

     Don't you love it how on a particularly emotional day (I won't mention of course who was the cause of most of the turmoil...) your significant other or even someone else special in your life will come through and totally make the day at least end better? Well thanks to the old husband, that is exactly what happened. After that long and stressful day, compounded by a few or more taxing conversations about money, kids etc. he managed to pull it all together with even more sit down time...maybe a little crying time, and YES, a Weinerschnitzel Chilli Cheese Dog.
*sigh* Life was most sweet again. SO, by a quick raise of hands out there, lets see who has a secret chili dog passion? Anyone? No? What about you, over on the left, trying to hide behind that hat...yeah I saw your hand. Any other late night craving secrets? Do tell. I love to swap juicy stories (and when I say juicy, I mean "where's the best place around here for a seriously juicy and amazing burger?!") You may not call that healthy, but I am pretty sure that mental health definitely qualifies as a key component factoring in on your overall daily health quotient. AND, the naturally occuring endorphins from such food eating bliss are sure to create such a rush, thereby aiding in increasing one's metabolism, consequently expelling the unwanted fat promptly and producing an overall cleansing affect on the body that might not have even been experienced without the said chili dog. Yeah...or something like that! The real beauty of this happy hour hot dog was that it really was a happy hour for it...after a few tears, mommy and daddy time, NO interference from the TV, and trying to get settled in bed we were back to our newlywed tricks.
 Don't sit there blushing like you don't know what I am talking about. 
Anyway, food was something that brought us together (you know, the whole "hey, you like food, I like food, we should make out" thing). Seriously, though. Since there wasn't a Del Taco around for those ever delectable chicken soft tacos or bacon double del's, we settled for the dog at 11pm and proceeded our late night talking and laughing ritual, just like the old days, til well past midnight. Maybe you folks are more fun and do that regularly. I am pretty sure we hit our middle age hump long before now...so the buzz is still keeping me afloat today. And just to add sweet sticky icky sugary gooey syrup with whip cream and a cherry on top...I found leftover pine nuts in the cupboard today due to a seriously zealous packer of a husband who lugged them in his weighed down and no air-conditioned car all the way from California. i think I'll keep him. And what a good thing it was too, because I threw together an amazing Chicken and Rice Pilaf Salad that would not have been complete without it. So go on, laugh at the anti-blogger who now posts all my most intimate of intimates out into cyberspace (what comedian was it anyway who said blogging is just a glorified diary and that we used to hide that behind lock and key underneath your mattress!) Kick back and chuckle that I am no longer able think rational thoughts about my day without turning them into some headline for my next post. Get a good giggle out of the fact that I did name my Blender 'Gary'. Whom I might also add has become such a favorite of my 5 year old that he informed me today that 'when I am super old like grandma (sorry mom) and he is a daddy and has kids he will take my blender so he can use it'. I promptly responded with "Just because I am old doesn't mean I won't still use it, or even share it with you!" to which he replied, "Well then when you are asleep I will sneak into your house and steal it away and you'll never know!"
Kids say the darn'dst things don't they?
I tried to fool him with the old, "well I'll get an alarm that goes off when you sneak in my house" technology response and he just threw his head back and laughed, ever so  cynically might I add. How do you even respond to that? Maybe we'll hold a contest at some point and I can just will Gary to the winner. Seems fair. And since I am still so high off of a good night lack of rest and a yummy satisfying lunch, I figured it was time I share my lunch-time easy idea with you, so enjoy the salad and maybe even some late night food raids of your own,     
just for sanity puposes.

     Chicken and Rice Pilaf Salad

• 4 chicken breast tenders (or 2 chicken breasts) or Tofu (optional) cooked in a saute pan with a little olive oil and italian spice, basil and garlic, or whatever else suits your fancy. Be sure to add salt and pepper.
• Leftover rice pilaf, homemade pilaf, or any other plain leftover grain such as quinoa, barley, brown rice etc (basically whatever might be in your fridge or could quickly cook up. Try the 'Near East' brand of quick foods as it has no msg, and great ingredients.Warm it through if using a leftover.
• 1/2 - 1 whole summer squash and zucchini chopped into rounds
• 1/4 of a white onion diced
• 2-3 tbsp. pine nuts toasted (or any other delicious nut favorite or even just a nut you happen to have around like walnuts or pecans)
• Mixed greens (salad) and extra olive oil and lemon juice are all optional, see below

After cooking chicken, set aside and quickly saute the veggies. Toss all the ingredients together til well incoporated and take a quick taste to check seasonings. Add any as needed and serve alone or over a nice bed of mixed greens with an extra shot of olive oil and squirt of lemon juice. Delish! Leftovers great for lunch to go. If vegetarian, simply omit the chicken and add Tofu or nothing at all!