It has been a while again! I am pretty active on Instagram and recently posted this dish from a great cook @halfbakedharvest. I follow her on Instagram and when I saw this dish I knew I had to make it immediately! Its easy to make, is everything you need all in one pot or skillet and is incredibly delicious. I did make a few changes. I used dried sage and thyme on the chicken instead of oregano and paprika, oven roasted tomatoes rather than sun dried and for umami added a generous splash of Worcestershire. I love a one pot or skillet meal and I am a big fan of orzo, all the components spoke to me and it did not disappoint. You can see the original recipe, its hyperlinked above. I will not post her recipe without her permission so please visit her site. You can do as I did and make it your own its very easy to customize and still have excellent results. I am bringing this to Fiesta Friday #306, it’s been a long time since I have participated in the party and figured its about time to get back in the swing of things.
On November 5th my sweet Percy passed away, it was sudden, completely unexpected and has literally torn my heart in half. Percy was the sweetest, most well behaved and amazing boy. I miss him every minute of every day. I would have had Percy for 4 years on February 13th. I have a very difficult time even typing this because my heart is broken. I will post a tribute to my dear Percy soon, but right now I am trying to come to terms with his death. RIP angel boy 06/16/2005 – 11/5/2019
Orzo Mediterranean Style
When in Whole Foods last week I saw in the bulk pasta section several different types of pasta that are all locally made (Brooklyn) die cut and organic, I loved the look of the black and white orzo so decided to give it a try. Now I love orzo, I remember a Greek friend used to make a baked orzo dish with tomatoes that was wonderful. This is not baked and it’s not Greek but it does have Mediterranean flavors. It’s simple to make and can be served hot or cold. No recipe needed make it according to taste, if you don’t have black and white orzo use whatever you have available. I had some heirloom cherry tomatoes grown on a rooftop in Brooklyn, the basil and parsley came from my garden, I think the ricotta salata is Italian in origin but for the most part this dish is made with ingredients made or grown locally, I love that! You can add whatever herbs you like, I chose basil and parsley. This is simple to make, no recipe required, tailor to your tastebuds and is good hot or cold.
Makes 2 servings
12 (approximately) cherry tomatoes
2-3 cloves garlic skin removed
1 cup orzo
handfull basil and parsley
ricotta salata (a little less than a cup cubed or broken into small pieces)
salt and pepper
Heat oven to 375 degrees, lay parchment or foil on 1/4 sheet pan, place the tomatoes whole on the sheet pan along with the garlic, drizzle with olive oil and season with salt and pepper, Roast for 20-30 minutes or until tomatoes are soft, a little caramelized and have given off some of their juices, the garlic should also be soft. Remove from the oven to cool. While tomatoes are roasting boil the orzo, I like it al dente it took about 15 minutes. Drain and put in bowl, chop the basil and parsley and ricotta salata and add to bowl, Smash the garlic with a fork and mix with the tomatoes, add to the orzo and toss to combine. Before serving check for seasoning and drizzle some good olive oil on top.