Grilled Sweet Corn Orzo Pasta Salad - Grill & Stove
This pasta salad is screaming with flavor! Perfect orzo pasta salad for a party and barbeque side dish. Swap out ingredients for what's in season locally.
Prep 25 min
Total 45 min
Serves 8
Dressing
¼ cup apple cider vinegar
1 tablespoon lime olive oil
2 tablespoons HLM BBQ Back Rub
2 tablespoons Honey (or sugar)
1 pound (dry) Orzo pasta cooked and cooled
1 tablespoon olive oil
2 ears corn shucked (1 can corn drained)
1 can of black beans, drained
1 cup chopped bell pepper
3/4 cup cherry tomatoes, quartered
1/2 cup cilantro, chopped
2 tablespoons diced green onion
Salt to taste
1. Prepare the dressing, whisk together apple cider vinegar, Sepay Persian lime olive oil, HLM BBQ Back Rub, and honey until dissolved.
2. Cook orzo pasta according to the package in lightly salted water, drain, transfer to a large bowl and toss in 1 Tbsp olive oil then set aside to cool.
3. Grill corn, let cool, cut off the cob, then add to the chilled orzo pasta. Finally, add black beans, chopped bell pepper, cherry tomatoes, cilantro, diced green onions, and the dressing. Gently fold ingredients together. Serve by itself or with sliced avocado and chicken.
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Italian Orzo Pasta Recipe | Orzo Pasta with Vegetables | Best Orzo Recipe by Versatile Pan
Italian Orzo Pasta Recipe | Best Orzo Pasta | Orzo Recipes | Pasta Recipes | Orzo pasta with Grilled Fish | Orzo pasta Salad | Rice Pasta Recipe | Salad Recipe | Orzo Vegetarian Recipes | Vegan Recipes | Pasta with Grilled sea food | Orzo Pasta cooking Ideas | Cooking | Food
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Italian Orzo Pasta Recipe
Orzo pasta easy and delicious Recipe.Its great side dish that goes perfectly with grilled or roasted fish (meat).A perfect dish to please your loved ones. ❤
INGREDIENTS
Boil Orzo 400 g
Olive Oil 2 tbsp
Broccoli 1/4 cup
Bell pepper pickled 2 tbsp
Sweet Corns 2 tbsp
Black Olives 2 tbsp
Mashrooms 2 tbsp
Green peas boiled 2 tbsp
Salt 1/2 tsp or to taste
Black pepper 1/2 tsp
Garlic Powder 1/2tsp
Dried Basil 1/4 tsp
Oregano 1/4 tsp
DIRECTIONS
1. In a sauce pan fill water and Bring it a boil than add 400 g orzo pasta.add oil 1tbsp anf salt 1/3 tsp.Cook 10 mint and than strain pasta with strainer.
2. In a pan add 2tbsp olive oil heat it up.
3. Add broccoli mashroom sweet corn peas and bell pepper.
4. Saute them or high flame.Add salt black pepper and garlic. Keep string.
5. Once add veggies cooked add boiled orzo pasta mix them all well.
6. At the end add basil and oregano.
7. Serve with Grilled Fish. Enjoy!
Serving: 1 persons
Prepration Time: 10 Minutes
Cooking Time: 30 mint
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Creamed Corn Recipe
Creamed Corn is one of the easiest, most creamy and rich side dishes you can make. Ready in less than 30 minutes and goes well with chicken, beef or pork.
Recipe:
Creamy Corn Orzo - One Pot Meals #recipe #shorts #winkofaneye #corn #pasta #cooking #vegetarian
Cook Crispy Orzo and Peas with Giada De Laurentiis | Giada Entertains | Food Network
This is the most-perfect pantry dinner that the whole fam will love!
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
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Crispy Orzo with Peas
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings
Ingredients
1 can light coconut milk
One 2-inch piece ginger, sliced
Kosher salt
2 cups orzo pasta
1/4 cup olive oil
1 cup frozen peas, thawed
1 bunch scallions, sliced thin (about 1/2 cup)
1 tablespoon lemon juice
Directions
In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.
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Cook Crispy Orzo and Peas with Giada De Laurentiis | Giada Entertains | Food Network
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
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