This past week was rough for meals. I worked until 7pm every night so it was "eat what you find" week. : ) This week will be the same for us as I will be out of town and Jesse is on his own. We went to the grocery store this afternoon and our cart was filled with... frozen burritos, orange juice, beer, milk, english muffins, pizza... the usual bachelor food. : )
I thought I would give you a very yummy recipe before I head out. I am going to Oregon and it is suppose to actually be summer there... 80s and 90s!!!! Here is a meal you can make on the grill and a SO GOOD pasta salad to go with it!
Oh and I can't forget - I bought my first batch of herbs to grow this weekend! I have cilantro, parsley, and basil!! Yum!
In this recipe she uses fish and chicken... I have always just used chicken.
Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 springs fresh oregano, leaves stripped and finely chopped
6 springs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin oil, divided
1 1/2 pound firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pound boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
Metal skewers
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish
Preheat grill pan or outdoor grill to medium heat.
Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowl and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces of each chicken and fish along side. Garnish plates with a couple hot peppers, olives, tomatoes and cucumbers on each plate.
When I make the pasta salad I mix the olives, tomatoes and cucumbers right in the with the pasta and the other ingredients. This pasta salad is also a great leftover!
Rachael Ray - foodnetwork.com
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