Amalie's Amazing Orzo Salad

Okay, so I was going to wait patiently for Amalie to post this lunch bunch favorite but when I went to print it from my email I realized my printer is out of ink (ugh!) so I am going to post it here so that I can view it nice and easily from my iPad while I make it! (so much easier!) So please Amalie, make any edits as needed! :)

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup* 
2 cups fresh arugula (about 3 ounces**
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts***
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Notes:
*(I actually omitted this 1/4 cup and it was still really good).
**You can find this in the organic produce section of your grocery store or next to the bagged salads / spinach. 
***I used way less than 1/4 cup since pine nuts are expensive. I used approx. 1 TBSP. To roast the pine nuts, put them in a pan on the oven (without oil) on low-medium heat for a few minutes, string frequently. Watch them closely so they don't burn. 
*If you only use 2 tsp. olive oil, this recipe is 6 WW points+ per cup. I can't really tell a difference by cutting the olive oil - it's still really good.

Recipe compliments of Giada De Laurentiis.

Amalie - your turn!

ummm.... why is Amalie's Amazing Orzo Salad not on this website! We are going to have it today at girls lunch (because it has been at least 2 months since we've had it!) and now I have to search my email inbox. lame.

Jeni

5 minute salted caramel apple dip

5 Minute Salted Caramel Apple Dip 

4-6 Tbs unsalted butter
3/4 c brown sugar
1 package of softened cream cheese. {8 oz}
1 tsp vanilla
1/2 tsp salt

what to do:

melt  the butter and sugar in the microwave together for 2 min covered, stirring half-way.
mix in cream cheese until its all melted and combined, may even need an electric mixer to be sure it's completely smooth.  add vanilla and salt (or omit the salt if you use salted butter).
done and done. best with green apples, but any will do.

Double Chocolate Baby Lava Cakes

3/4 C. Butter
1 C. Semisweet Chocolate Chips
1 recipe praline sauce (recipe follows)
3 eggs
3 egg yolks
1/3 c. sugar
1 1/2 tsp. vanilla
1/3 C. flour
3 T. Unsweetened Cocoa Powder
1/3 C. pecan halves - chopped

Preheat oven to 400 degrees. Lightly grease and flour six 1 - 1 1/4 Cup souffles dishes or 6 - 10 oz custard cups. Place dishes in a shallow baking pan an set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, prepare praline sauce; cover and keep warm until needed. In a large mixing bowl beat eggs, egg yolks, sugar and vanilla with electric mixer until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low until just combined. Divide batter evenly among prepared dishes. Bake 10 minutes. Pull cakes from oven. Using a table knife, puncture the top of each cake and gently enlarge to make a dime sized hole. Slowly spoon about 1 Tablespoon of praline sauce into each cake. Return to oven. Bake 5 minutes more or until the cake edges feel firm. Cool in dished on a wire rack for 3 minutes. Loosen edges with a knife and slip out onto dessert plates. Stir the pecans into the praline sauce and spoon sauce onto cakes. Serve immediately.

Praline Sauce:

1/2 C. Sugar
1/3 C. Packed Brown Sugar
2 T. Dark Corn Syrup
1/2 C. Whipping Cream

In a heavy medium-sized sauce pan combine the sugars and corn syrup. Stir in the whipping cream. Cook over medium high heat until the mixture boils - stirring constantly. Reduce the heat, cook uncovered for 10 minutes or until the sauce is thick. Stir occasionally. 

LOVE

I LOVE the background on the blog. It's a keeper!

Salad from December Lunch Bunch

Mandarin Orange Salad

Darcie Naylor

1/2 cup sliced almonds

3 tablespoons sugar

1/2 head romaine lettuce - torn

1/2 head iceberg lettuce - torn

1 cup celery - chopped

2 whole green onions - chopped

1 can mandarin oranges (11 oz) - drained

Dressing:

1/2 teaspoon salt

Dash pepper

1/4 cup vegetable oil

1 tablespoon parsley -- chopped

2 tablespoons sugar

2 tablespoons vinegar

Dash Tabasco sauce

In small saucepan over medium heat, cook the almonds and sugar, stirring constantly until the almonds are coated and sugar is dissolved. Cool and store in airtight container until needed. Mix all the dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving, add the almonds, oranges and toss with dressing. This salad wilts fast, so it is important to not add the dressing until just before serving.

I have also added:

*sugared pecans          *craisins

*orange slices              *pear slices

*strawberries               *apple slices

Note: This is delicious served with Hawaiian Chicken and Fried Rice-a-Roni

NOTE - This is the original recipe. I take huge liberties with it on a regular basis and mix up the ingredients to whatever I have on hand or whatever is in season, etc. The only constant is that I always use romaine in the salad and the dressing stays the same.

Mom's Mexican Green Salad

Mexican Green Salad 

Rub for the chicken breasts:

1 1/2 TBS. Olive Oil
1 tsp. onion powder
3/4 tsp. ground cumin
3/4 tsp. kosher salt
1/4 tsp. chipotle chile powder (Use ONLY chipotle chile powder, it has a distinctive taste)

Rub the chicken breasts with olive oil and then the seasonings. You can either put the seasonings on the chicken separately or mix them together in a small bowl and then put them on the chicken breasts. Let rest for 10 minutes for the seasonings to absorb, then grill the chicken until done.

Salad:

4 cups shredded greens
1 can corn
1 small can sliced black olives
1 can black beans
chopped avocado
grated cheddar cheese
Fritos corn chips

Refrigerate all the cans overnight; then drain them all in a colander and add to the greens. Toss together. Add the cheese and avocado at the last minute. Crunch up the corn chips and add them at the same time you add the dressing. Lightly toss and serve.

Dressing:

1 cup mayonnaise
1 tsp. chili powder (any kind)
1 tsp. sugar
4 TBS. salsa
4 tsp. cider vinegar

Mix well and chill thoroughly.