Published 3/20/16 by: Kaitlin
So here’s the thing: today was the first day in my 31 years on this planet that I cooked with orzo. In fact, if you had asked me yesterday whether orzo was a grain or a pasta, I would’ve said, “isn’t it like rice?” So naturally, you’re thinking that you’re in great hands. Rest assured, this soup is unbelievably good. It’s so good that I just had it for lunch, and have already planned to have it for dinner; this is coming from a girl who “didn’t believe in leftovers” until I was about 25. The reason that I’m so thrilled with how this soup came out goes far beyond by naiveté regarding orzo; I looked up Pinterest recipes for beef and orzo soup for the crockpot, and as you’ll soon see, I ended up making a sausage and orzo soup in my dutch oven. When the recipe I looked at said a can of tomato soup, I thought to myself: I’ll try a can of V8! I essentially set myself up for disaster, so this is a victory post from a reluctant cook. I hope one day you enjoy it as much as I did!
1 cup of chopped celery
1 cup of chopped carrots
1 chopped small white onion
3 cloves of garlic
1 can of V8 juice
32 ounces of beef broth (I didn’t have chicken broth, oops)
1 package of Al Fresco’s Chipotle Chorizo Chicken Sausage
1 1/2 cups of orzo
2 tablespoons of olive oil
On medium heat: Dice the onions and sauté them in a stock pot or dutch oven with the olive oil until they’re translucent. Then add the carrots, celery and garlic until they soften (4 minutes or so). Slice the sausages, and add them to the mix, then pour in broth and V8. Bring that to a simmer, check the softness of your veggies, and then add your orzo. If you’re into al dente (which I’m not), then you don’t have to cook the soup for much longer, however, if you like the orzo soft, you should put the soup on low heat for 10 minutes with the cover on.
Fun fact: orzo gets sticky! Make sure you stir the soup frequently so that it doesn’t stick to the bottom of your pot.
Depending on your taste, you could only use 1 cup of orzo, and add another package of sausages. I might try it that way next time.
When you reheat the soup the next day, I would add a little water as the orzo can be a real broth hog overnight.by
Published 3/18/14 by: Kaitlin
To be fair, this is essentially a copy cat recipe, but since I did veer a bit from the original ingredients, I thought I’d tell you how I made this heavenly dip for a St. Patrick’s Day party (of all things!). This may be the cheesiest queso I’ve ever had, and I’m not complaining about it! I would definitely serve this to guests with tortilla chips in scoop form because the density of the dip needs an aggressive chip or else you’ll have a pretty sizeable mess. I think I may try this as a drizzle on top of fajitas or burritos this summer. What else have you used queso for?
1 whole white onion
1/2 cup of cilantro
1 cup of half and half cream
16 ounces of American cheese
8 ounces of Pepper Jack cheese
2 cups of baby spinach
1 can of Rotel diced tomatoes and chiles
1 jalapeño pepper
Saute diced onion, shallot and jalapeño with a sprinkle of taco seasoning and extra virgin olive oil in the bottom of a pan or skillet until onions are transparent.
Add cream and cheeses gradually allowing what you’ve added to melt before you add more.
Stir in can of Rotel tomatoes, chopped spinach, and chopped cilantro.
Once your dip is creamy with no lumps, serve with your favorite chips.by