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Friday, January 11, 2008

Orzo with Roasted Garlic, Red Peppers, & Spinach

I know it's not a clever title, but it was delicious! In fact, there weren't any leftovers at all. I got the idea from a side dish we had at Macaroni Grill, but I think mine was better. (Hey, my husband said it was "restaurant quality.") :) This recipe should feed 4, but if you're really hungry (like we were), it will only be enough for 2. Of course, it can easily be doubled as well.

1/2 box orzo pasta, cooked & drained
1 Tbsp. olive oil
1 Tbsp. roasted garlic, minced or smashed into a paste consistency
2 to 3 Tbsp. roasted red peppers,julienned
1 cup spinach, large chiffonade

In a saute pan, warm the olive oil and roasted garlic on low heat for a couple of minutes. Then, turn the heat up to medium/medium-low and add the roasted red peppers. Stir to combine. Add the drained orzo and stir to coat pasta. Just before serving, add the spinach, stir to combine, and serve.

Friday, January 04, 2008

Roast Chicken Rub

I've been roasting a lot of food recently...potatoes, green beans, carrots, onions, chicken, etc., etc. It's tasty and incredibly easy. I tried a rub last night on some roasted chicken, and it was fantastic. The original recipe is for a make-at-home rotisserie chicken, but I just had leg quarters, and it worked great. I also used smoked paprika instead of sweet paprika, but either would be fine. I lifted the skin and put the rub on the meat as well as on top of the skin before drizzling with olive oil to roast. Delicious!

*Update: You'll notice there's no salt in this rub. The original called for 2 tsp. salt, but it was far too salty after I made it again. So, salt the chicken as a separate step; otherwise, it will be way too salty.*

Roast Chicken Rub

1 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. ground thyme
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder

Sprinkle on chicken skin and between skin and meat (or on skinless chicken). Drizzle olive oil over skin and roast at 400F for about 30 minutes or until done.

Original 'Rotisserie-Style Chicken' recipe from "In the Kitchen with Mary & Martha: Cookin' Up Christmas"