Mediterranean Inspired Orzo Salad

Here's a new favorite salad of mine, created in my mind a while ago, and served on the table tonight. It's light and tasty and will make every little taste bud dance in your mouth. I promise it will, and the pastabilities are endless!

Mediterranean Orzo Salad
Serves 6

Orzo
2 T canola oil
1 large onion diced
Kosher salt
Pepper
1 cup uncooked orzo
Additional salt and pepper
1-3/4 cups water

Salad
1/2 English cucumber peeled, seeded and thinly sliced in half moons
4 scallions chopped 1/4 inch
4 oz roasted grape tomatoes halved
10 Kalamata olives halved
2-3 oz feta cheese chopped 1/4 inch
1/4 cup chopped cilantro

Dressing
2 T store bought hummus
Juice of 1 lemon
2 T light soy sauce
1 T toasted sesame oil
1/4 cup canola oil
Salt and pepper to taste

To cook the orzo: In medium size saucepan on medium low heat, heat your canola oil. Add the chopped onions and some salt and pepper. Cook uncovered on stovetop to soften the onions, not brown them. After about 5 minutes they will be translucent and ready to accept the orzo. Add the cup of orzo and coat with the buttery onions. Add a bit more salt and pepper (the orzo has absolutely no flavor if you do not season it). Stir to combine onions and orzo and let the orzo toast a bit (2-3 minutes). Add water and bring to a boil. Cover, reduce heat to the lowest simmer and cook 12-13 minutes. Set aside and let cool.

While orzo is cooking, make your dressing and prep your veggies. The dressing is so simple...just put all ingredients into a medium size jar, shake and dressing is done. Even though there's soy in the dressing, I add a pinch or two of salt. It's up to you, but I like that little extra pinch in there.

Place all salad ingredients into a medium size bowl and toss with a 1/4 cup of dressing.

Now add the cooled orzo and dress with another 1/4 cup of dressing. Add some more cilantro leaves and serve in lettuce cups if you desire.

And now for the re-mixes: How about adding a cup of chick peas or artichoke hearts? And if you'd like to take this out of the vegetarian arena, give some small dices of salami a try- I bet that would be delish. You could also switch out the cilantro for mint. Or try a creamy goat cheese, buttery fontina or tangy blue. My favorite addition/idea to this salad so far will be to add some falafel croutons. I haven't tried that yet, but I will for sure. And soon!

Crash Hot Potatoes Slightly Re-Mixed

I've been changing up The Pioneer Woman's Crash Hot Potato recipe and decided it needed some bacon. Here's my version of her side dish (I made it for two) that would be great with a steak and a welcome change from your standard baked potato. It's so simple and has wonderful textural things going on- like soft and creamy, and lots of crunchy. And the flavor is buttery and rich. Make either version of these Crash Potatoes, you won't be disappointed.

Crash Hot Potatoes Slightly Re-Mixed
serves 2

2 medium size Yukon Gold potatoes
1 T butter
1 T olive oil
2-3 T canola oil
kosher salt
black pepper
sour cream
2-3 strips of cooked bacon crumbled

In medium size pot add your potatoes and cover with water. Cook about 30 minutes until they are fork tender.

Drain in colander and to warm pot that you cooked the potatoes in, add 1T of butter and 1T olive oil. Put pot back on stovetop and heat about 1 minute or less until butter is melted.

When potatoes are cool enough to handle, place them on a well oiled baking pan. I used a few tablespoons of canola oil. With a potato masher, smash these taters. I gave each a good smash, then rotated them 90 degrees. This gives them the ability to get crunchy in the oven. Which reminds me, pre heat your oven to 450 degrees sometime before the simmering potatoes are done on the stovetop. Once smashed, drizzle or brush with the melted butter/olive oil mixture (I use my barbecue brush) . Now sprinkle liberally with kosher salt and black pepper.

Bake for 25 minutes. Or until you just can't wait anymore. But I do recommend that you give them time to become crusty and crisp in places.

I am a loaded potato lover, so I garnished with crumbled bacon and sour cream. Well how could I not add sour cream? And if I had some chives, they would have gone on too.

I'm thinking these taters would be great with some salsa, black beans and jalapeno peppers for a Tex-Mex twist. Or a topping of chili if you really want to take it to the Tex-Mex max. I'm also thinking about a nice melty cheese sauce. The possibilities are endless.  

Oven Barbecued Potatoes

This is a recipe I found on The Noble Pig blog that sounded delicious when I read it, and turned out to be super delicious when I made it. It's a great side for just about any entree or a perfect appetizer with a cocktail or glass of wine. The potatoes retain the barbecue flavor but it's not overwhelming. They're creamy on the inside and crisp on the outside, just the way I like them. Plus they're a quick fix. The most time consuming part of the dish is waiting for the oven to pre-heat.

Oven Baked Barbecued Potatoes
Adapted from the Noble Pig

3 medium size potatoes peeled and cut into wedges- I used Maine but Idaho would be fine
1/4 cup barbecue sauce- I used Bull's-Eye Original
2 T olive oil
1/4 tsp black pepper
kosher salt
Cooking spray

1/2 cup low fat sour cream or plain yogurt
2 T barbecue sauce
1/2 scallion chopped for garnish

Pre heat oven to 425 degrees. Prep baking sheet with aluminum foil and dust with cooking spray. In medium size bowl mix together the barbeque sauce, oil and pepper. Add potatoes and toss with oil mixture.

Place sliced potatoes on prepared baking sheet. Bake 15 minutes and rotate pan. Cook another 10 minutes and remove from oven. Sprinkle with salt and let potatoes cool in the pan about 10 minutes before serving. While the potatoes are cooling, make this very cool dipping sauce. Mix low fat sour cream and barbecue sauce, and garnish with chopped scallion. Okay, now it's time to eat.

Southwestern Sweet Potato Oven Fries

I'm always trying to add sweet potatoes to my diet because they're just so darn good for you.  Sunday night I was experimenting in the kitchen and decided to make myself a little appetizer with a Southwestern flair. I had two medium sized spuds (can you call sweet potatoes spuds?) and thought it would be a healthy way to end the weekend. Before I get to the recipe, check out the sweet benefits of this hearty vegetable: Sweet Potatoes help save your eyesight, lift your mood (always a good thing at the beginning of a work week), combat cancer and strengthen bones. I love the benefits and especially the taste of this simple dish.

Southwestern Style Oven Fried Sweet Potatoes
Adapted from Country Living
Serves two

2 medium size sweet potatoes
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp ground chili powder
1/4 tsp ground cayenne pepper
1 T canola oil

Pre heat oven to 400 degrees.

Wash the sweet potatoes and dry well. I like to peel off the hairy, knobby, not so attractive parts of the skin, but leave on as much skin as possible to take advantage of the nutrients. I also cut off the tips of the taters because they seem to burn in the hot oven.

Cut each potato in half lengthwise, then cut each half into 6 wedges (24 pieces).

In large bowl combine the sliced potatoes, oil, and spice mixture. Toss together (I use my hands and get messy) until potatoes are evenly coated. Arrange potatoes in a single layer on a foil lined baking sheet (easy clean-up) and place in the middle rack of your pre-heated oven. Bake until the edges are crisp and the potatoes are cooked through, about 30-35 minutes. While potatoes are cooking, make some guacamole and get ready to dip away.

Crispy Taters

I'm always a fan of baking instead of frying, so tonight I made some mouth-watering, creamy on the inside, crunchy on the outside baked potato wedges that are as delicious (if not better) than their cousins that are deep fried. These are a must try.

Tastes-Like-Fried Potato Wedges
Serves two

cooking spray
1 large Russet potato
1/4 cup light mayonnaise
1/2 tsp hot sauce
1/4 tsp onion powder
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 cup French's Fried Onions crushed
1/4 cup Panko bread crumbs

Pre heat oven to 375 degrees. Line baking pan with aluminum foil and coat with cooking spray. Set aside. Cut potato into six wedges.

Mix mayonnaise with hot sauce and spices, then coat potato wedges with mixture.

In separate plate combine Panko with Onion crisps. Lightly coat potatoes with this mixture and place on prepared cookie sheet.

Bake 45 minutes. Serve with salsa, sour cream, ranch dressing or any saucy accompaniment you desire. This recipe is simply too good to not try.