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One Pan Chicken Meatballs with Orzo l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
Chicken Meatballs
▢1 pound ground chicken (454 grams)
▢½ cup dry breadcrumbs (55 grams)
▢½ cup Parmesan cheese (35 grams)
▢¼ cup milk
▢1 egg
▢¼ cup fresh parsley (finely chopped) optional
▢1 teaspoon Italian seasoning
▢1 teaspoon salt
▢1 teaspoon minced garlic
▢½ teaspoon onion powder
▢¼ teaspoon black pepper
Garlic Parmesan Orzo
▢2 cloves garlic (finely minced)
▢2½ cups low sodium chicken broth
▢1½ cups dry orzo pasta (about 278 grams)
▢⅔ cup cream (any kind - heavy cream will give a richer flavor, light cream will be a bit thinner)
▢¼ cup shredded Parmesan cheese
▢½ teaspoon salt
▢¼ teaspoon black pepper
Instructions
Chicken Meatballs
In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don't overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
Roll into 1-1¼ balls.
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
Remove to a plate and cover with foil to keep warm.
Garlic Parmesan Orzo
Add the garlic to the skillet and cook for 1 minute.
Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
Taste and serve.
One-Pot Shrimp Orzo | Supergolden Bakes
This delicious One-Pot Shrimp Orzo comes together in under 30 minutes! Buttery garlic shrimp in a creamy orzo with tomatoes and capers. I kept this recipe quite simple but you can add more vegetables, like peppers or zucchini, if you like.
Orzo Salad Stuffed Peppers ???? w/ Ricotta Salata
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Summer Orzo Salad Stuffed Peppers
I am so delighted to share this recipe! These peppers are so fresh, flavorful and perfect to serve either hot or cold. I hope you love them as much as my family does! Enjoy!
Ingredients:
1 cup of orzo pasta (uncooked)
3 tbsp. salted butter
1 tbsp. of olive oil
1/4 cup chopped red onion or shallots
1 large clove of minced garlic
2 red bell peppers (cut in half length wise)
8 fresh basil leaves (broken up)
3 tbsp. chopped orange or yellow bell peppers
3/4 cup crumbled ricotta salata
Salt and Pepper to taste
14 grape tomatoes Cut in half (Lengthwise)
2 tbsp fresh parsley
2 tsp. fresh oregano or 1/2 tsp dry oregano
Extra olive oil, plus Parmigiano Reggiano cheese and lemon zest to drizzle on top of the peppers
Optional* For some heat, you can add a pinch of red pepper flakes to this orzo salad as well
Instructions:
Preheat oven to 400°
1. Cut, core and place the peppers in a 9 inch round glass baking dish lined with 1 tbsp. of water and olive oil. Bake for 30 to 40 minutes until peppers are soft but still hold their shape. Set aside.
2. Boil orzo in water according to box and add 1 teaspoon of salt. Rinse with cold water when done and set aside.
3. In a large sized skillet over med-high heat melt butter and olive oil and then add the onion and garlic. Do not brown. Cook for less than a minute on medium heat. Add chopped pepper and tomato and sauté for two minutes until they soften up a bit. Next add the cooked orzo, salt, pepper, basil ,oregano and parsley. Shut off the flame and mix all together until well combined about (30 seconds).
4. Last add the crumbled ricotta salata and mix to combine! Taste and see if you need more salt, oil or butter. Stuff each pepper with the mixture and top with shaved Parmigiano Reggiano cheese and lemon zest. Serve warm or cold! Honestly, sometimes I just throw the some lemon ???? zest into the pan with the Orzo Salad
This recipe can make up to 7 or 8 peppers!
Enjoy!
#stuffedpeppers #orzosalad
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This super cheesy warm dish is perfect for the cooler weather that is upon us. These orzo stuffed peppers are simple, vegetarian, and SO GOOD. Roasted peppers stuffed with a creamy cashew and coconut orzo, topped with cheese, fresh basil and chilli flakes and lightly grilled again.
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This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
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