Spinach and Orzo Pasta Salad

by Irene Lindvall

I unintentionally made another summer-y dish today. I guess I knew it was considering Sunset said the recipe was good for a picnic and included a picture of a couple enjoying it on the grass under a tree, but regardless, we ate it and it was raining outside. I've never cooked orzo before and I'm not sure I've ever eaten it which is what intrigued me to make this dish in the first place.

The recipe is very simple and everything can be made and prepped while the orzo is cooking. I could easily see adding shredded or sliced chicken to make it a little heartier. 

Things I learned from this recipe:

I cooked the orzo al dente according to the box and every few bites I got one that wasn't quite cooked. I'd probably go for another minute on the cooking time.

Would I make this recipe again?:

Yes

The recipe

Spinach with Angel Hair Pasta

by Irene Lindvall

There are a lot of pasta recipes out there, and I've got quite a few to wade through in my stack. I made this one for lunch since we have dinner plans this evening. I was disappointed before I was even done cooking. The lack of ingredients had me looking around the kitchen for more things to add. I ended up throwing in some pine nuts and cherry tomatoes I had lying around. The recipe didn't even call for salt or pepper which I added after plating as well as parmesan cheese. While I appreciate my skills for cooking on the fly are improving, this recipe was useless. The finished product looked great (after the tomatoes) and tasted fine, but it's not something I need an actual piece of paper to tell me how to make.

Things I learned from this recipe:

It's really okay to discard some recipes.

Would I make this recipe again?:

Not this one specifically.

The recipe

Chicken Chimichangas

by Irene Lindvall

I don't normally have chimichangas when dining at Mexican restaurants but Eric does from time to time so I was excited to make this dish for him. I was even more surprised with the recipe called for baking them instead of deep frying. The recipe went off without a hitch, but I did think it was a little time consuming for the outcome. That said, it still tasted good and I paired it with my guacamole.

Things I learned from this recipe:

Non-deep-fried chimichangas taste like baked soft tacos.

My taco wrapping skills from working Taco Bell 17 years ago really kicked in this evening.

Would I make this recipe again?:

Probably not.

The recipe:


Spicy Shrimp Rounds with Cilantro-Mayo

by Irene Lindvall

It was actually sunny today! Eric was wanting something "spring-like", and after spending the afternoon planning the next 10 meals I needed something quick before bowling league. I went with this shrimp dish and we were both glad I did. I can't remember Eric's exact words other than, "Oh my gosh - YUM!". They are pretty darn good, I can't lie. I ended up combining the spices with the shrimp pre-cook which the directions give as an option. I cooked them for three and a half minutes total and that was it. I made the cilantro mayo first so everything was ready to go by the time the shrimp were done.

Things I learned from this recipe:

I only had full fat mayo and think it might even be better with less-fat mayo, but I have to admit, the concept of reduced fat mayo weirds me out just a little.

Be sure to serve immediately after plating because the shrimp definitely heat-up the mayo dab on the cucumber.

Would I make this recipe again?:

Definitely

The recipe

Salmon Corn Chowder

by Irene Lindvall

I have been a lover of cream-style corn since I was a kid. I'm not afraid to admit it. I'm pretty sure Eric isn't, but I decided not to really tell him what we were eating tonight - just that it involved needing another loaf of rustic bread. It definitely felt like a meal that I prepared in 15 minutes, which has it pluses and minuses. On the plus, it's real food in 15 minutes, and on the minus, it didn't feel that much like a chowder as much as a regular soup. 

Things I learned from this recipe:

You can microwave potatoes and it's okay. I probably wouldn't make a habit out of it, but for having a meal done in 15 minutes - count me in.

Would I make this recipe again?:

Probably

I feel sad that I cannot provide a link to several of the dishes I've made recently, but I've been loving this "Weight Watchers 15-Minute Superfast Recipes" magazine I bought awhile back. 

The recipe (serves 8):

4 C chopped red potato (about 4 medium)

4 center-cut bacon slices (turkey worked out fine)

1 (1-pound) skinless salmon filet, cut into 1-inch pieces

2 cups 1% low-fast milk

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (14-3/4 ounce) cans of unsalted cream-style corn

2 2/3 ounce shredded reduced-fat cheddar cheese (about 1/3 C)

1. Place potato and 2TBS water in a large microwave-safe bowl. Cover with plastic wrap. Microwave at HIGH 8 minutes or until tender.

2. While potato cooks, cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2tsp drippings in pan. Crumble bacon, and set aside.

3. Add fish to Dutch oven; cook 3 minutes or until browned, stirring occasionally. Stir in potato, milk, and next 3 ingredients; cover, and bring to a simmer. Ladle soup into individual bowls; top with bacon and cheese.