Orzo Salad

 Orzo is one of those tricky foods--is it a pasta?-- is it rice?  It looks exactly like a grain of rice....but it the texture is plump, chewy and 'al dente' similar to pasta.  Verdict says....it is definitely pasta!!  Which must be why I love it so much, because I know I was born with pasta streaming through my fraction of an Italian-blood. 

My mom actually dished up this deliciously hearty summer salad and sent me over the photos and recipe to share {fyi, iPhone cameras are not as good as they claim to be so my apologies}.  I believe the salad evolved from some of her besties {friends that is}, and I remember eating this sparkling side dish at many gatherings.  

For those of you lucky enough to have a garden this year {whatever you do, please don't use the words garden or deer around me!}, Orzo salad really lends itself to the vibrance of those fresh tomatoes, raw sweet corn straight off the cob and oodles of fresh parsley.  

And the burst of citrus?  YUM. 

Have a Splendid Day!

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Ingredients 

Zest of 1 Lemon 

2 Tbsp Fresh Lemon Juice 

1 Tbsp Rice Wine Vinegar

Salt & Pepper to taste

2 Tbsp Olive Oil 

2 Tbsp Salad Oil {Almond or Canola}

Fresh Italian Parsley, Chopped {about 1/4-1/2 cup}

Summer Gold or Grape Tomatoes, sliced lengthwise 

Raw Corn on the Cob {about 2 ears}, sliced off cob

1/2 Box Orzo Pasta, cooked according to directions, drained & rinsed 

Directions 

Whisk together lemon zest, juice, vinegar, salt, pepper, olive oil and salad oil.  

In a serving bowl, toss together cooked and cooled orzo, tomatoes, corn and parsley.  You may adjust to your preference by adding more or less vegetables and parsley.  Toss salad with dressing. If desired, garnish with more parsley and edible flowers.  Serve immediately or refrigerate for 30 minutes prior to serving. 

Serves 4-6  

Ultimate Peanut Butter Cookies

Peanut butter cookies bring out the kid in my husband. Well, lots of things do actually; a freshly pressed golf shirt, a football game with the kids, pizza {he is one of those overly perky types and yes, I would love to be more like him but let's face it--I am victim to the "don't talk to me until I have coffee or wine"syndrome}, so give him a freshly baked-warm-out-of-the-oven peanut butter cookie stuffed with Reese's Pieces & Mini Peanut Butter Cups and you will see a smile that lights up all the way to his hazel eyes.  

That smile makes me smile! And I guarantee these cookies will make you melt somebody's smile too ;) 

I've been craving peanut butter cookies for a good month now and each time I've been to the store, I continue to buy peanut butter candies not realizing that I have already stocked up my pantry 4 times prior for cookies, so I figured it's time to bake or I will need to secretly eat 4 bags of candy before my children find them and I really was not in the mood for that guilt-fest. 

Happy husband and satisfied craving---I think we both win!!

Depending on your own cookie style, you can have a chewy PB cookie with Reese's pieces or a crunchier PB cookie with Reese's Mini peanut butter cups. The texture came out different on each cookie even though I used the same dough.  


No complaints here and if you are like me, you will make them both and happily eat them both. 

Have a Splendid Day!

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Ingredients 

adapted from simply recipes.com 

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, room temperature
• 1/2 cup creamy peanut butter
• 1 egg
• 1/2 teaspoon molasses
• 1/2 teaspoon cinnamon 
• 1 teaspoon vanilla
• 1 1/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2.5 oz Reese's Peanut Butter Cup Minis
• 1/2 cup Reese's Pieces Candies

Directions 

Preheat oven to 375°F.

Cream butter and both sugars using an electric mixer until smooth, about 2 minutes. Mix in the peanut butter and egg. Stir in molasses, cinnamon and vanilla. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

Split dough in half and set one half aside for later. Stir in 1/2 cup Reese's candies. Roll dough with candies into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Shape other half of dough {without candy} into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Immediately place 3 Reese's peanut butter mini cups in the center of each cookie. They will melt slightly. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 2 dozen cookies.