Orzo Salad

Orzo Salad

6 cups water
3 cups whole wheat orzo
1 can artichoke hearts, drained and rinsed, trimmed and quartered
1 half bag Dole Baby Spinach, stems removed
a handful of pitted kalamata olives, rinsed and quartered
about 10 sundried tomatoes, chopped (hint: find them packaged in the produce section at Meijer, they are in a plain plastic package not packed in oil, so much better for you!)
1/2 pint grape tomatoes, quartered
about a half a pound of greek feta, cubed small
you could also add capers, pine nuts and cannellini beans
Dressing:
juice of 3 - 4 lemons
3- 4 t. Dijon Mustard
a blend of Olive and Canola Oils
salt and pepper to taste

This is a great dish for the week, make it up on Sunday and take a bowl every day, or take it to a BBQ, picnic or potluck.  It makes a huge bowl and is really easy to customize with additions or size.  We are totally diggin' this salad right now!

Chicken in Wine

My Grandma Smith’s recipe, an all time favorite with family and friends! Requested often!

16 pieces of chicken (I use the breast only)
1 small bunch of green onions, chopped, tops and all
1/2 lb. cheddar cheese, shredded
1 can cream of celery soup
2 cans cream of chicken soup
½ cup sherry
Paprika

Place pieces of chicken in ungreased casserole. Sprinkle with onions, shredded cheese and paprika. Mix soups and sherry and pour over top. Bake at 350 for 2 hours, uncovered.

Pork Roast with Dijon Wine Sauce

1 4-5 lb. Pork Roast
2 Tbsp Kosher Salt
1 tsp. Fresh Ground Pepper
1 tsp. Mrs. Dash Original
1 tsp. caraway seed
1 tsp. celery seed
1 ½ cups white wine or chicken broth
1 Tbsp. Dijon Mustard
3 Tbsp. Orange Marmalade
3 Tbsp. Butter

Preheat oven to 375. Mix salt, pepper, and other herbs together and rub generously over entire pork roast.

Place pork roast in baking dish and add ½ cup white wine. Do not cover. As roast cooks, you may need to replenish the liquid with either a little wine, chicken broth or water.

Place pork roast in oven and bake for 1 ½ hours or until juices run clear. Mix marmalade with Dijon mustard and ½ cup wine and brush on pork roast after 1 hour of roasting.

Remove roast from oven and place on serving platter or cutting board. Let rest 15 minutes before slicing.

While roast “rests” deglaze roasting pan with the rest of the wine making sure you get all the bits up from the bottom. Add basting sauce to deglazing liquid. Add 3 Tbsp. butter and bring to a boil. Reduce heat and simmer until liquid is reduced and thickened.

Slice roast and spoon sauce over slices.

Made 11/27/08 for Thanksgiving

Not sure where I found this recipe, but it’s definitely a keeper!
We used a 6 lb roast and cooked it at 350 for 3 hrs, fat side up. We also doubled all the ingredients. During the last 40 minutes we flipped and glazed it. We also added one packet of pork gravy to the sauce.

Impossible Quiche

14 slices cooked bacon, crumbled

¾ cup Swiss Cheese
2 Tbsp. green pepper (optional)
¼ cup minced onion
2 cups milk
½ cup Bisquick
4 large eggs
¼ tsp. salt
¼ tsp. pepper

Mix bacon, cheese and green pepper in lightly greased 9 inch pie pan or dish. Put milk, Bisquick, eggs, salt and pepper with electric blender. Blend for 1 minute. Pour over ingredients in pn and bake at 350 degrees for 50-55 minutes.