On Sunday, my throat had a slight and unusual itch to it. By Monday morning, after a night of 2 hours of sleep, I was coughing up my lungs and had a fever of 102.8 degrees. For some reason, since I had a lot of time on my hands and was laying there doing nothing, I started pulling cookbooks off the shelves and reading them. Weird, I know.
Maybe it's because I felt bad that Evan would have to suffer with me laying around (he could have figured it out, I'm sure) or maybe it's because I was so sick of laying down, I decided to actually start making some recipes from the cookbooks I'd read. (Not sure if this was a wise idea, but my fever broke somewhere thereafter.)
Here are some EXCELLENT recipes that I have enjoyed the past two days of being down and out. The first two come from Bride and Groom: First and Forever Cookbook. The third one comes from Taste of Home's Fast Fixes with mixes. Both cookbooks were wedding presents.
Orzo Salad with Lemon, Feta, and Pine Nuts
I loved this recipe! I had happened to buy orzo past a few weeks ago
because it caught my eye in the bulk foods section. I randomly stumbled
on this recipe as I was reading through and realized it was time to break out the orzo!
Click picture to go to image location
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt (I used sea salt)
1/8 teaspoon freshly ground pepper
1/2 teaspoon sugar
1 cup orzo
1/4 cup pine nuts
1/4 cup golden raisins (I used cranberries)
3 tablespoons finely chopped pitted black olives
3 tablespoons finely chopped red onion
1/4 cup thinly sliced fresh basil
2 oz. crumbled feta cheese (I used more!)
1/2 cup sliced red grapes (my addition)
Whisk together the olive oil, lemon juice, garlic, oregano, 1/2 teaspoon of the salt, pepper, and sugar in a small bowl.
Fill large pot three quarters full of water. Bring to a boil, add in salt and the orzo pasta. Cook about 10 minutes or until tender, but slightly firm to bite.
Meanwhile, put the pine nuts in a dry small skiller over medium-low heat. Shake constantly until evenly toasted on all sides (about 5 minutes).
Drain the orzo and foild the oil mixture into the orzo pasta. Let cool to room temperature.
Add in the pine nuts, raisins (or cranberries), olives, red onion, and basil. Stir to combine.
Add the feta cheese and toss lightly. Voila! You're done. :) Enjoy this summer-appropriate salad!
Salmon with Honey-Mustard Glaze
This recipe took as long as it takes to thaw salmon.
It was amazingly simple, but incredibly delicious. Try it!
Image via here2 skinless salmon fillets (8 oz. each)
3 tablespoons stone-ground mustard (I used regular mustard and it came out fine!)
2 tablespoons creme fraiche or sour cream
2 teaspoons honey
1/2 teaspoon dried dill weed
8 crushed crackers
Preheat the oven to 400 degrees F. Line a baking sheet with aliminum foil.
Place salmon on the prepared baking sheet.
Combine mustard, sour cream, honey, and dill weed in a small bowl. Spread over the top of the fillets.
Sprinkle with cracker crumbs.
Cook in the oven for 12-15 minutes or until barely cooked through. See, I told you it was easy!
Can't Leave Alone Bars
Evan left to go to the temple and to visit my brother without me. I decided to make these bars as a surprise for him when he got home. They are SUPER easy to make.
I added a little mint extract because I know how my man likes his mint and chocolate.
Image via here
1 package white cake mix (I used butter! Use whatever flavor you have.)
2 eggs
1/3 cup vegetable oil (I used olive oil. It tastes better to me!)
1 can (14 0z.) sweetened condensed milk
(Make sure it's NOT evaporated milk! I accidently used evaporated.
I then had to run to the store to grab sweetened condensed. Whoops!)
1 cup semisweet chocolate chips
1/4 cup butter, cubed
In a bowl, combine the cake mix, eggs, and oil.
Press two-thirds of the mixture into a greased 13x9in. baking pan. Set remaining cake mixture aside.
In a medium sauce pan, combine the milk, chocolate, and butter on medium heat until smooth. (The recipe says to do it in the microwave, but I think it's easier to monitor on the stove!)
Pour over crust. Drop teaspoonfuls of remaining cake mixture over the top.
Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool before cutting!