Day 3 of #TripleSBites! Today let’s talk about making sacrifices for love. For example, I cannot tell you the number of times I get scoffed at for not liking seafood with the pretense that since I am a food blogger I should love everything edible.

Well I hate to break it to you but I don’t love all foods. I only love the ones that I like to eat which happens to be quite a lot, it just doesn’t include things such as seafood, pickles, and coffee. However, that doesn’t stop me from utilizing those things in the occasional recipe (or being tempted by a homemade salmon burger), especially when I am cooking for someone who will greatly appreciate it.

Salmon is my sacrifice. It is the last thing I think of when picking a protein for dinner. Chicken, beef, pork, and even tofu occur more frequently than any kind of fish in my kitchen. In fact I think this is only the third fish recipe I am sharing on the blog. Since my salmon cooking skills have not been truly tested I rely on simpler, foil-proof recipes. Pun intended as this is a recipe for foil-wrapped salmon.

This easy Greek salmon and orzo was incredibly easy to throw together and while it baked I whipped up some orzo to go with it. I have to admit, I didn’t hate it. In fact it was quite good. It seems great sauces makes nearly anything pleasing to the palate.

Please make sure to check out all the other spicy, saucy, sexy recipes from an awesome list of 19 other bloggers, found at the end of this post! And don’t forget to enter the giveaway HERE!

One year ago: Mini Lasagna Stacks

Four years ago: Homemade Hazelnut Chocolate Spread (Nutella)

EASY GREEK SALMON AND ORZO

Serves 2

Ingredients:

SALMON

1 lb. salmon

Salt, pepper and/or lemon pepper, to taste

2 Tbsp unsalted butter, melted

1 Tbsp olive oil

1 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

1 Tbsp Gourmet Garden oregano paste (or fresh minced)

1/2 Tbsp Gourmet Garden garlic paste (or fresh minced)

ORZO

1/2 cup uncooked whole wheat orzo pasta

1 Tbsp extra virgin olive oil

1/4 cup chopped cherry tomatoes

1/4 cup seeded and chopped cucumber

1/4 cup diced red onion

1 oz. feta, crumbled

1 tsp Gourmet Garden oregano paste (or fresh minced)

1/4 tsp lemon pepper

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil with overhanging sides, and lightly coat with nonstick spray.
2. Season the salmon with salt and pepper to taste. Place in the center of the foil and fold up all 4 sides. Set aside.
3. In a small bowl, whisk together butter, oil, vinegar, lemon juice, oregano, and garlic. Pour the mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing closed. Bake for 20-25 minutes, or until cooked through.
4. While the salmon cooks prepare the orzo. Bring a medium pot of water to a boil. Add pasta and cook for 8-10 minutes or until al dente, drain and transfer to a medium bowl. Toss in olive oil then add tomato, cucumber, onion, feta, oregano and lemon pepper. Toss and set aside until ready to serve.
5. When the salmon is cooked, serve immediately over orzo.

Source: Adapted from Damn Delicious and Allrecipes.

Disclosure: I was provided with complimentary product as part of the #TripleSBites event. I was not otherwise compensated for this post. All thoughts and opinions are my own.

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Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.

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Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.

Then again, I’ve also made this same soup for soup swaps with friends during the frigid months so it’s really an all year round soup. Made even better with homemade chicken stock, but you could also use chicken bouillon powder, or homemade vegetable broth and chickpeas instead of chicken for a vegan option!

In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother!

Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.

One year ago: Slow Cooker General Tso’s Chicken

Two years ago: Dark Chocolate Banana Peanut Butter

LEMON CHICKEN ORZO SOUP

Print

Yield: 6 servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil, divided
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks*
• Salt and pepper
• 3 cloves garlic, minced
• 1 medium onion, diced
• 3 large carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 tsp dried thyme
• 5-6 cups chicken stock
• 2 bay leaves
• 3/4 cup uncooked whole wheat orzo pasta
• 1 sprig fresh rosemary
• Juice of 1 lemon
• 2 Tbsp chopped fresh parsley leaves

Directions

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve immediately.

Notes

* Make it easier and use precooked rotisserie chicken meat

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Post updated 2/3/21, photo above is the original.

Oven-fried eggplant parmesan stays extra crunchy when topped with cheese and marinara only just before serving. Served alongside orzo seasoned with parsley.

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For how much I enjoy eggplant there seems to be a shortage of eggplant recipes only my blog, only five to date and now the sixth today. Most of the recipes are pretty creative though with things such as eggplant veggie burgers, eggplant stuffed shells, and also eggplant manicotti. I do also already have a recipe for the classic baked eggplant parmesan but the oven-fried eggplant parmesan I am sharing today is a little different.

The classic version was layered in a casserole after the eggplant was breaded and oven-fried. This oven-fried eggplant parmesan is served separately in order to preserve the crunchiness of the breading. Slices of fresh mozzarella cheese are thrown on at the end and placed under the broiler just long enough to get all gooey. Served with warm marinara and orzo seasoned with parsley.

One year ago: Dark Chocolate Cherry Almond Granola Bars

OVEN-FRIED EGGPLANT PARMESAN WITH PARSLEY ORZO

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Yield: 4 servings Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup uncooked orzo pasta
• 1/4 cup chopped fresh flat-leaf parsley
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp salt, divided
• 1 medium eggplant
• 3 Tbsp all-purpose flour
• 1 tsp water
• 1 egg
• 3/4 cup Panko breadcrumbs
• 1/2 tsp dried oregano
• 1 oz. Parmigiano-Reggiano cheese, grated (about 1/4 cup)
• 4 oz. fresh mozzarella cheese, thinly sliced
• 1-1/3 cups marinara sauce, warmed
• 1/2 tsp black pepper

Directions

1. Arrange oven rack 10 inches below broiler element. Preheat broiler to high.
2. Line a cooking sheet with aluminum foil, place a cooling rack on top and coat with cooking spray. Set aside.
3. Cook orzo according to package directions, omitting salt and fat. Drain and return to pan. Add parsley, oil, and 1/4 teaspoon salt; toss.
4. While orzo cooks, cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 (1/2-inch-thick) slices; sprinkle with remaining 1/4 teaspoon salt.
5. Place flour in a shallow bowl. In another shallow bowl whisk together 1 teaspoon water and egg. Combine panko, oregano, and Parmigiano-Reggiano in a third shallow bowl.
6. Dredge eggplant in flour, dip in egg mixture, and then panko mixture, gently pressing mixture to adhere. Arrange on prepared baking sheet. Lightly coat tops of eggplant slices with cooking spray. Broil 3 minutes on each side or until browned and tender but firm. Top evenly with mozzarella; broil 1 minute or until cheese melts.
7. Arrange 1/2 cup orzo mixture on each of 4 plates, top each serving with 2 eggplant slices and 1/3 cup marinara. Sprinkle evenly with pepper.

Source: Adapted slightly from Cooking Light, May 2014.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 11/16/2023, photo above is the original.

Fresh corn chowder gets a side kick with the addition of zucchini and orzo.

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Frequent flyer miles irritate me. I have been flying all over the place this year on Delta, including to Europe, and I still have not stocked up enough to be bumped up to whatever the next level is from the bottom. I sometimes think that frequent flyer mile programs are only meant for business folks who travel for their jobs. Which seems unfair since their job is paying for all of it anyway.

Speaking of frequent flyer miles, assuming it wouldn’t be as much of a pain to stock up on how about frequent driver miles? My time in the car has greatly increased as of late and I feel like there should be some compensation for it. I’d take even a free CD of my choice to keep me entertained and awake. Music provides safety.

But I digress. Let’s talk about soup. Yes soup in the middle of this hot, gross summer. For some reason when you call it “chowder” it becomes summer appropriate and sounds more appealing. This corn chowder uses corn freshly cut from the cob and there’s even a mix of zucchini and orzo to top it off. This was one batch of leftovers I didn’t mind eating for a few days in a row.

Post updated 11/18/20, photo above is the original.

CORN CHOWDER WITH ZUCCHINI AND ORZO

Print

Yield: 4 servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp unsalted butter*, divided
• 1 medium zucchini, medium diced
• 1/4 lb cooked whole wheat orzo
• 1 bunch scallions, white and green parts separated and thinly sliced
• 2 cups vegetable stock
• 1 cup water
• Salt and pepper
• 3 cups corn kernels (from 4 ears), cobs reserved

Directions

1. In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallions greens; season with salt and pepper.
2. Melt remaining 1 tablespoon butter in the same saucepan over medium-high. Add scallion whites and saute until tender, 3 minutes. Add corn kernels and cook until tender, 3 minutes. Add vegetable stock, water, and corncobs and bring to a boil. Reduce to a simmer and cook until chowder thickens slightly, about 8 minutes.
3. Remove from heat and discard cobs and season with salt and pepper. In batches, fill a blender halfway with chowder and puree to desired consistency (or use an immersion blender). Serve chowder topped with zucchini mixture.

Notes

*Or olive oil for vegan

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Between the precious time of each day going by and my black hole of a bank account, you could say I’m just a bit stressed out- by a bit I mean a lot. As a result I will be having some guest posters lined up about once a week to alleviate some of that stress. Hopefully I will start sleeping better at night too, due to a combination of getting over jet-lag and mind-racing thoughts even when my head is in contact with a pillow. Sometimes life needs a pause button, if only for one day.

Going along with my busy schedule these days (and yes I am still somehow managing to go to the gym almost every day and cook myself dinner), I have been increasing the number of quick meals I prepare. When I get home at 9pm I require food in front of me in less than 30 minutes, in order to battle the desire to give in to the Taco Bell right around the corner from where I live.

This is a fast and flavorful weeknight no-meat dinner option. And in fact is the very first time I have cooked with orzo. I used to think it was a type of rice, but turns out it is just a short pasta (which is why I could not find it in the rice section of my grocery store). But in this recipe it cooks up just like rice by absorbing the liquid. Then just add some freshly grated Parmesan cheese and chopped basil and you’re all set to chill on the couch with your favorite fur-ball.

One year ago: Italian Herb & Cheese Fettucine

ORZO WITH PARMESAN AND BASIL

Serves 4

Ingredients:

3 Tbsp unsalted butter

1-1/2 cups whole wheat orzo

3 cups vegetable stock

6 Tbsp fresh chopped basil

1 cup Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

Directions:

1. Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo starts to get golden brown. Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt and pepper to taste. Serve immediately.

Source: Tasty Kitchen