No Slivers Here

June 28, 2009

Greek Orzo salad

Filed under: Pasta, Side Dishes, Vegetables — Tags: , — bettylou79 @ 10:35 pm

I will admit that I bought some of the ingredients for this salad on a total whim!  I was in the pasta aisle in the grocery store when what should appear to my wandering eye but pasta on sale, 3 for $5.  How can I say no?  It’s like a Buy One Get One Half Off sale on shoes.  You can’t pass it up.  So I tossed the pasta I was there for into the cart and I tossed in another box of a kind I knew we would need eventually and then I decided to toss in the orzo in hopes of making this salad eventually.

I was inspired by a former coworker who now teaches at a different school.  Whenever we had potluck type gatherings she would bring this salad.  I always asked for the recipe but got the ever classic, “Oh!  It’s so easy!  I just toss a little of this and a little of that in and viola!”  Argh!  I don’t do well with that type of response when I’ve never made the recipe.  So I searched all over the internet for a recipe that sounded like it would taste similar to the fabulous salad Sue always brought.  I added a few extra ingredients to the recipe to suit my own tastes.  I thought it turned out wonderful.  I suggest making this for a large gathering rather than just two people otherwise you will be eating this for a week, like me!!



Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette



  • 1 pound orzo
  • 1/4 cup fresh lemon juice
  • 6 teaspoons finely chopped fresh marjoram
  • 4 teaspoons Dijon mustard
  • 1 teaspoon grated lemon peel
  • 1/2 cup olive oil
  • 1 1/2 cups crumbled feta cheese
  • 3 green onions, thinly sliced
  • 1 cup pitted Kalamata olives, quartered
  • 1 English cucumber, seeded and chopped I added this
  • 24 ounces cherry tomatoes, stemmed, halved


Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.

Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.)

Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram and serve.


June 23, 2009

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Filed under: Chicken, Main Dish, Vegetables — Tags: , — bettylou79 @ 8:06 pm

A few weeks ago when Seattle was just starting it’s 30 day streak of no rain, my husband and I decided to grill instead of heating up the whole apartment.  I knew we were both in the mood for chicken on the grill.  My next step was to consult one my dear friends, the Food Network website.  The most logical chef/tv show to consult was Bobby Flay of Boy Loves Grill.  Just the title of this recipe had me sold.

My favorite part of the meal was the vinaigrette.  It was so fresh and smooth.  I did choose to not roast my garlic but I don’t think it made a big difference.  I made one other change with the potatoes.  My husband and I went on a wild goose chase looking for fingerling potatoes and 3 different stores before finally settling for small red potatoes.  Why can you never find what you’re looking for at the grocery store when you need it?!  My husband said that the chicken tasted great even the next day when he had it for dinner at work.  I think that we might need to invest in a larger grill soon.  We have  small one on our patio but it definitely doesn’t hold a lot of food!


Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes


source: Food Network: Boy Meets Grill


For the roasted garlic-oregano vinaigrette:

  • 8 cloves roasted garlic
  • 1/4 cup white wine vinegar
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons fresh parsley leaves
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 3/4 cup olive oil
  • 1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:

  • 12 fingerling potatoes, scrubbed
  • Kosher salt
  • Olive oil
  • 4 (8-ounce) bone-in chicken breasts
  • Freshly ground black pepper


Fresh oregano sprigs, for garnish

Fresh parsley sprigs, for garnish

For the roasted garlic-oregano vinaigrette:

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes:

Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

June 10, 2009

One Year Ago Today…

Filed under: Uncategorized — Tags: — bettylou79 @ 9:22 pm

I started this blog one year ago today.  There were several reasons that I started it.  One was that I had been recently introduced to the world of food blogging by the lovely ladies on the Nest’s What’s Cooking board.   I loved looking at all the new and yummy recipes.  Another reason I started it was becuase I needed something to do over the summer.  I am currently a substitute teacher so as you can imagine there isn’t any work as a sub in the summer.  Thankfully I did teach summer school to fun group of 21 pre-Kindergarteners and pre-1st graders.  I had a blast with them and I’m excited to be teaching summer school again this summer.  Another reason that I started the blog was to have some where to chronicle all the recipes that I was trying and those that were my favorites. This blog inspired me to take risks, try new foods and set some food goals and resolutions.

I was trying to figure out a way to celebrate this milestone and first I decided to do a list of my top 10 favorite posts from the previous year.  That task was much more difficult than I had thought.  So I decided to do my top 3 favorite recipes from all most all the categories I have created for this blog.

Here goes!  I’ve included links to each recipe.  Enjoy!  I hope some of my favorites are also yours.


Smokey Chipotle Hummus

Chocolate Chip Cookie Dough Dip

Spinach Dip


Beef Stir-Fry with Snap Peas

Slow Cooker Beef and Bean Chili

Cheddar Topped Shepard’s Pie


Cinnamon Swirl Bread

Soft Garlic Knots

Black and White Banana Loaf


Banana Cinnamon Waffles

Bacon and Egg Muffins

Buckwheat Crepes with Eggs, Ham and Cheese


Banana Espresso Chocolate Chip Muffins

Tropical Muffins

Cinnamon Crunch Muffins


Chicken Stew with Dumplings

Peanut Crusted Chicken Breasts

Pineapple Stuffed Jerk Chicken


Lighter General Tso’s Chicken

Chicken, Cashew and Red Pepper Stir Fry

Sweet and Sour Chicken


Cowboy Cookies

Hello Dolly’s

Mini Peanut Butter Chip Cookies


Espresso Kahlua Brownies

Molten Lava Cakes

Banana Chiffon Cake


Lemon Garlic Tilapia

Salmon Steaks with Hoisin

Panko Crusted Fish Sticks



Irish Soda Bread

Cranberry Ginger Jelly


Mini Meat Loaves

Fettuccine Alfredo

Easy Meatless Manicotti


Mexican Lasagna


Chipotle Sloppy Joes


Baked Pasta with Sausage, Tomatoes and Cheese

Crock Pot Lasagna

Penne with Roasted Butternut Squash, Pancetta and Sage


Asian Style Pork Chops

Crispy Breaded Pork Chops

Spicy Apricot Glazed Pork

Side Dishes

Roasted Asparagus

Crash Hot Potatoes

Rice Pilaf with Pecans


Parker’s Split Pea Soup

Lentil Soup with Beef

Southwestern Corn Chowder


Italian Meatballs with Spaghetti Squash

Florentine Turkey Meatloaf

Tex-Mex Turkey Burgers


Potato Cauliflower Gratin

Eggplant Parmesan

Zucchini Potato Pancakes

I hope you enjoyed reading some of my favorite recipes.  Happy cooking!

June 8, 2009

Reese’s Peanut Butter Cup Cake

Filed under: Dessert, Holiday — Tags: , — bettylou79 @ 10:10 pm

Or Happy Birthday to my husband and Happy Mother’s Day!  I realize this post is a bit late coming but there really isn’t any good excuse other than it got buried in all the other posts waiting.

I made this cake for my husband’s birthday but also for my Mom who was coming down to have dinner with my husband and I before she and Lance headed out for Mexico the next morning.   My husband loves anything that has peanut butter in it and when I showed him this cake I had to file it away for his birthday cake or another special event involving him.

This cake was delicious but oh so rich!  The chocolate cake was so nice and moist.  I think my favorite part of the whole cake was the yummy peanut butter frosting.  I had so much fun decorating this cake from frosting it to putting on the Reese’s Peanut Butter Cups on it.  I’m so glad that it wasn’t just my husband and I eating this cake for dessert that night because it would have taken us weeks to finish it.

This cake does take some time to create but it is so worth it!  Enjoy!

This fabulous recipe popped up in my Google Reader and I have found that I’m always oogling over things on Annie’s blog.  Go check out the yummy treats on Annie’s Eats.


Reese’s Cup Chocolate Peanut Butter Cake

source: Annies Eats blog

For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped

For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Source: inspiration from Smells Like Home, cake from Baking: From My Home to Yours by Dorie Greenspan, frosting from Ina Garten


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