Orzo with Salmon, Lemon and Dill

Colin loves both salmon and orzo, so when I saw this recipe, I knew that it would be something he would like. I was right, of course! He loved it and has asked for it a few times since then. I also loved the combination of flavors (and it went especially well with a simple Greek salad) and will definitely be making this one again.

4 cups low-sodium chicken broth
3/4 cup water
1 teaspoon Kosher salt
1 tablespoon butter
1/4 teaspoon freshly ground pepper
1 lb. orzo
4 oz. crumbled feta
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
1 shallot, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
Zest of 1/2 lemon
Juice of 1 lemon
1 lb. salmon, skinned and cut into 1-inch chunks
1 cup freshly grated Parmesan

Preheat oven to 400. In a medium saucepan, combine chicken broth, water, salt, butter and pepper and bring to a boil. Meanwhile, in a 3 quart baking dish, combine the orzo, feta, dill, parsley, shallots, wine, garlic, lemon zest and lemon juice. Pour the chicken broth over the orzo mixture and stir to combine. Bake for 25 minutes, then stir and add the salmon. Stir again to combine. Cook and additional 10-15 minutes, or until salmon is cooked through and orzo is al dente. Remove from oven, sprinkle with Parmesan and let stand 5 minutes before serving.

Source: pinkparsleycatering.blogspot.com

No Bake Chocolate Fudge Tart

If you even remotely like chocolate, then you will love this dessert because it is chock full of chocolate deliciousness. This seriously couldn't be easier and it is soooooo good!

3/4 cup half and half or light cream
3 tablespoons sugar, divided
6 oz. semi sweet chocolate, chopped
2 oz. unsweetened chocolate, chopped
1 teaspoon vanilla extract
1 chocolate cookie pie crust (store bought, to continue with the super easy theme)
1/2 cup heavy whipping cream
Chocolate shavings for garnish

In a microwave safe medium bowl, combine half and half and 2 tablespoons sugar. Heat mixture on high 90 seconds, or until very hot. Add both chocolates and vanilla, stirring until chocolates melt. Pour mixture into pie crust. Cover and refrigerate at least 1 hour or up to 3 days. Just before serving, in a small bowl with the mixer at medium speed, beat heavy cream until soft peaks form. Add remaining 1 tablespoon sugar; beat until stiff peaks form. With a spatula, spread whipped cream over chocolate filling. Garnish with chocolate shavings.

Spinach and Cheese Strata

I love nothing more than brunch--you get to eat delicious breakfast food without getting up too early and there's often alcohol involved in the form of mimosas (my fave!) or bloody marys. Can't go wrong with brunch if you ask me!
This is definitely one of my absolute favorite breakfast/brunch items ever. It's perfect for a holiday brunch because you prep everything the night before and then just pop it in the oven in the morning. Not to mention, this is freaking delicious! I served this when we had both sets of moms and stepdads over and every single one of us went back for seconds--yummy!

3 tablespoons unsalted butter
1 1/2 cup onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 teaspoon salt, divided
1/2 teaspoon pepper
Dash of nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
2 cups coarsely grated Gruyere
2/3 cup finely grated Parmesan
9 large eggs
2 3/4 cups milk

Melt butter in a medium skillet over medium heat. Add onions, saute until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue to cook for 1 minute more. Stir in the spinach, remove from heat and set aside. Butter the inside of a 2 1/2-3 quart baking dish. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 of the cheese. Repeat layers twice more. In a medium bowl, combine eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk together until blended. Pour mixture evenly over bread, spinach and cheese layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from fridge 30 minutes before baking. Preheat oven to 350. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand 5 minutes before serving.

Source: annies-eats.com

Roasted Strawberry Salad with Baked Goat Cheese

This was definitely good, but honestly, I think it would have been pretty much just as good with un-roasted strawberries and un-baked goat cheese--and it would have taken about half the time! I love this combination of ingredients and think in the future, I'll probably just stick with the simple route.

4 oz. goat cheese
1/4 cup bread crumbs
2 cups strawberries, stemmed and halved
1 tablespoon honey
1 tablespoon balsamic vinegar
2 handfuls Romaine, chopped
1 green onion, sliced
1 handful pecans, toasted and chopped
1 tablespoon olive oil
1 teaspoon mustard
Salt and pepper to taste

Preheat oven to 425. Freeze goat cheese for about 20 minutes. Slice the goat cheese into discs. Dredge each slice in the bread crumbs and place on a baking sheet. Bake the goat cheese slices for about 6 minutes. Meanwhile, toss strawberries in honey and balsamic vinegar to coat. Place stawberries in a baking dish in a single layer. Roast strawberries at 425 degrees until slightly carmelized, about 10-12 minutes. Pour the juices from the pan into a bowl and mix with the olive oil, mustard, and salt and pepper. Divide romaine onto plates and top with goat cheese, strawberries, green onions, pecans and dressing. Toss to coat and serve.

Source: closetcooking.blogspot.com

"Magic" Ice Cream

The magic is that this isn't really ice cream at all but (pretty much) tastes like it. This is easy and way better for you than real ice cream, so it's a perfect little treat to have when you're trying to be good!

All you need are ripe bananas and then it's optional to add either a scoop of peanut butter or some chocolate syrup.

Peel and slice the bananas into small pieces. Freeze for 1-2 hours (until they are basically solid). Place in a blender and blend, scraping down the sides of the bowl occasionally, until it becomes the consistency of soft serve ice cream. Top with peanut butter and/or chocolate syrup, if desired.