Thursday, February 4, 2010


Tonight we had a different dinner...but nevertheless yummy!

I marinated pork chops in barbeque sauce all day. When I came home this evening, I popped them in the oven at 350 for 1 hour. I also made orzo to go along with this and asparagus. The orzo was soooo good...recipe below:

Orzo with Mushrooms and Pecans

Serves: 2-3

1/2 cup chopped walnuts
2 T. olive oil
1 onion, chopped
1 cup mushrooms, sliced
2 cups chicken broth
2 cup uncooked orzo
salt and pepper to taste

-Toast pecans in toaster oven, or bake them at 350 for about 5 mins, or until they release their aroma
-Heat oil in a large saucepan over medium-high heat. Saute onions and mushrooms until tender and golden brown (about 10 mins.)
-Pour in broth, and bring to a boil. Stir in orzo, reduce heat to low, and cover. Simmer until orzo is tender and liquid is absorbed (about 15 mins.). If after 15 mins., there is still liquid, remove lid and cook until liquid is gone.
-Remove from heat and stir in pecans. Season with salt and pepper to taste!

After a delicious dinner, dessert is a, I made these:

Chocolate Oatmeal Cookies

1 cup all-purpose flour
3 T. unsweetened cocoa powder
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. ground cinnamon
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 t. vanilla extract
1 cup rolled oats
1/2 cup semisweet chocolate chips

-Preheat oven to 350. Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon, set aside.
-In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
-Bake 8-10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Enjoy :)

No comments:

Post a Comment