Orzo with Tomatoes, Basil and Gorgonzola

Ingredients:
3 tbsp olive oil
1 cup uncooked orzo pasta
1 red onion-chopped
2 cloves garlic-minced
1 1/4 cups broth (either vegetable or chicken)
1 pint cherry tomatoes-halved
12 leaves fresh basil-chopped
1 cup crumbled Gorgonzola, or to taste
salt and pepper

Directions:
Heat 1 1/2 tbsps of olive oil in a saucepan over medium heat. stir in orzo and cook and stir until orzo has lightly browned- about 3 minutes. Stir in onion and cook until it begins to soften- about 3 minutes. Stir in 1 clove of the minced garlic and cook until fragrant- about 30 seconds. Add stock and bring to a boil. Cover and lower heat to medium low. Cook until orzo is tender yet still a little firm to the bite- about 12 to 14 minutes.

In a mixing bowl combine cherry tomatoes, basil, 1 clove of minced garlic and 1 1/2 tbsps olive oil. Mix together.

When orzo is done cooking, spoon into a serving bowl and if you want, season with a little salt and pepper. Top orzo with tomato mixture. Then sprinkle Gorgonzola on top. You can serve just like this or mix together so the Gorgonzola can "melt" into the hot orzo.

NOTES:
*If you dont like big chunks of tomato, dice the tomatoes instead

*if you wanted to make a cold salad- substitute fresh cubed mozzarella for the Gorgonzola

* I have heard of people substituting FETA for the Gorgonzola if you are not a big fan, but it really does give the whole meal the flavor that makes it wonderful!!!!

Thick and Chewy Chocolate Chip Cookies

My friend Karen is one of the best bakers I know. She shared this cookie recipe with me and OMG, they are awesome! If you've ever had the chocolate chip cookies at the Paradise Bakery chain, you'll find these ones to be very similar.

Ingredients:
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

Directions:
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Baker's Note: I find that here in Bend I need to bake these for 14-15 minutes (you know, that whole higher-altitude thing we often deal with in baking).

Cold Green Bean Salad

1. Cook green beans in salted boiling water until tender.
2. Drain and immediately rinse in cold water.
3. Allow beans to dry on a towel.
4. In a good size salad bowel combine balsalmic vinegar, olive oil, and dijon mustard (to taste for the dressing)
5. Toss green beans in dressing.
6. Add lots of halved or quartered grape or cherry tomatoes.
7. 1 or 2 ears of grilled corn kernels (optional)
8. sliced almonds for crunch
9. Several ounces of crumbled feta cheese.
10. Lots of finely chopped fresh italian parsley.
11. Toss to combine and allow to chill for several hours before serving.

Balsamic Marinated Feta-Stuffed Zucchini

Our CSA gave us the most beautiful baby yellow squash and zuchini last week. I had a flavor profile in mind and created this recipe, which turned out amazing. Even Abby who is 4 liked it. I never measure but here are the steps used to create this dish.

1. Cut the zuchini and squash in half and remove the seeds
2. In a ziploc freezer bag combine balsalmic vinegar, olive oil, a dash of worsteshire sauce, good quality dijon mustard. Stir to combine and place prepped zuchini in bag. Squeeze out as much air as possible, seal tightly and marinate in the fridge for at least two hours.
3. Grill zuchini for ten minutes open face down.
4. While the zuchini is grilling prepare a stuffing of crumbled feta cheese, diced roasted red peppers, and lots of thinly sliced fresh basil.
5. When the zuchini is cooked but still very al dente remove from the grill and fill with the stuffing.
6. Broil the stuffed zuchini 8 inches below broiler on high for several minutes until cheese stuffing is melted.

Crockpot Machaca

For being a white girl, I find that I cook a surprising amount of Mexican food. Perhaps it is due to my growing up in the barrio of Mesa, Arizona, or maybe because I'm a Mexican trapped in this Gueda body. I don't know, but regardless here is an awesome shredded beef dish that I make that can be used for burritos, enchiladas, tamales, nachos, whatever. It's super easy to make and absolutely delish.

Ingredients:

A 2-3 lb beef roast
1 can of diced tomatoes w/chilis
1 can of diced green chilis (a small can is fine)
1 tbsp of cumin
1 tsp oregano, crushed
1 tsp chili powder
1 tsp taco seasoning (I buy the stuff that comes in a little plastic bag w/the other bagged spices)

Directions:

Place roast in the crockpot. Mix all other ingredients in a medium sized bowl. Pour mixture over roast and cook on high for 4-5 hours. Turn crockpot down to "low", give it a stir and let cook for an additional 2 hours. You'll know it's ready when it's easily shredded with a fork.

Serve with tortillas, sour cream, salsa, black beans, whatever. YUM!