Cranberry Turkey Salad Sandwiches

Cranberry turkey salad sandwich (1 of 1)

Hopefully you had a wonderful Thanksgiving filled with great company and tasty food!  I’m always looking for new ways to use up all the leftovers.  Two years ago we started making these leftover paninis and look forward to them every year.  I’ve been searching for other ideas and saw on Twitter, Smitten Kitchen  posted about using turkey salad in her favorite chicken salad recipe.  I love a good chicken salad and I thought adding in some cranberry sauce and rosemary powder would be great additions.

Cranberry Turkey Salad Sandwiches
Makes about 3 sandwiches
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3 cups shredded turkey (white or dark meat or mixed)
½ cup of mayonnaise
½ cup chopped apple (about ½ of an apple)
½ cup chopped pecans
2 Tablespoons cranberry sauce
½ teaspoon salt
⅛ teaspoon ground white pepper
⅛ teaspoon rosemary powder

  1. Mix mayonnaise, cranberry sauce, salt, white pepper and rosemary powder.
  2. Add the turkey, apple, and pecans then toss to combine.

Source: Hoosier Baker Original

I purchase my rosemary powder from Penzeys Spices.

Lindsay Lou


Thanksgiving Leftovers Panini


Hope everyone had a wonderful Thanksgiving!  We had a great time this year, hosting at our house.  My cousin joined us for Thanksgiving and a good friend dropped by for dessert.  The food was tasty, company was awesome, and there was lots of laughter.  The big question after Thanksgiving is always what to do with the leftovers?  My mom always makes an amazing turkey soup, which I had planned on doing, along with turkey pot pies.  I love cold turkey with Russian dressing (mayonnaise with a little ketchup) and have since I was a kid.  In fact let’s be honest, I like side dishes and dessert over turkey. I like leftovers for about a day then it just gets old.  I caught a Pioneer Woman episode while on the treadmill with Thanksgiving leftover ideas (yes, I watch food shows while I workout, don’t judge J ).  One of the ideas was for a sandwich with turkey and sides from Thanksgiving then when I saw a tweet from Williams Sonoma about ideas for leftovers and saw a turkey Panini, I decided I needed to try this sandwich.  I am so glad I did, we have had it every day since Thanksgiving.  Who would have known all these side dishes put together on one sandwich would be so amazing?  The recipe below is for 1 sandwich, which we split and was very filling.  Just increase the amount of ingredients if you want more sandwiches. I added brie cheese but you can use any other kind of cheese or omit if you don’t have any on hand. You don’t need a Panini press or even a grill pan, you could make this in a regular skillet.  If you are using a grill pan or a skillet, I would suggest weighting the sandwich down with a heavy pan or another skillet (see pictures below).


Thanksgiving Leftovers Panini
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Makes 1 hearty sandwich


2 slices good sandwich bread (I used a peasant loaf, sourdough would be amazing!)

Olive oil or butter for bread (I used olive oil in a Misto Spray bottle)

2 teaspoons mayonnaise

2 Tablespoons cranberry sauce

2-3 ounces roasted turkey (use what you have or prefer, we used white meat)

½ cup cooked stuffing

3 slices of brie cheese

Turkey gravy for dipping


  1. Spray one side of each slice of bread with olive oil.

  2. Take one slice of bread and on the side of bread without olive oil, spread the mayonnaise,   cranberry sauce, turkey, stuffing, and brie (in that order).  Place other slice of bread on top (olive oil side on the outside) and gently press down.

  3. Cook sandwich on griddle pan, Panini press, or skillet on each side until brown about 3-5 minutes).  See below for pictures using a griddle pan to weigh the sandwich down so it flattens slightly.

  4. Serve with a side of turkey gravy for dipping.


How to weigh down a sandwich when using a grill pan or griddle using baking sheets.  I use 2 baking sheets in the beginning but usually towards the end take one off once the sandwich is done on one side.  I also place a piece of parchment paper between the sandwich and bottom of the pan.



Lindsay Lou

Slightly adapted from: Williams Sonoma and the Pioneer Woman

Rosemary Chicken Salad

I like the versatility of chicken salad.  You can keep it simple or add nuts, fruits, different spices to make it your own.  On a visit to Penzey Spice with my mom I picked up some rosemary powder.  I had never seen it before so I bought it eager to try it in something.  This chicken salad was the perfect recipe to use it in.  I also had the chance to use some fresh rosemary from my herb garden.  If you don’t have rosemary powder just add extra fresh rosemary.  You could use other nuts if you prefer, I think pecans or almonds would be delicious also. 
Rosemary Chicken Salad

1 ½ pounds chicken breasts
½ cup walnut halves
½ cup mayonnaise
½ cup plain non-fat yogurt
½ teaspoon rosemary powder
¼ teaspoon ground white pepper
1 teaspoon fresh rosemary, chopped
Salt to taste (about 1/8 teaspoon)
1. Poach chicken breasts.  To do this, place chicken breasts in a pot and cover with water.   Cover pot and bring to a boil.  Partially cover pot, reduce heat to low, and simmer for 10 minutes.  Turn off heat and let chicken breast for 15-20 minutes.
2. Remove chicken, let cool, and cut into 1-inch cubes; set chicken aside.
3. Place walnuts in a skillet and cook over medium heat for about five minutes, stirring occasionally.  Remove walnuts from heat and let cool.
4. In a bowl, mix yogurt, mayonnaise, rosemary powder, fresh rosemary, white pepper, and salt. 
5. Add walnuts and chicken to yogurt mixture; toss to coat.  Keep in the refrigerator until ready to serve. 
Serve with crackers or bread. 
Lindsay Lou
Poached chicken from
Rosemary Chicken salad: Lindsay Lou Original

The Juiciest Burger

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During the same America’s Test Kitchen Episode that these fantastic onion rings were featured on, so was this amazing juicy burger.  This is a burger you can cook well done and juice drips from it with each bite.  You see the perfect, juiciest burger has been an issue in our house maybe not so much as something we wondered if it really existed.  Well, I am here to tell you it does.  Why is it so juicy?  Well they use a panade – which is a fancy word for a mix of bread and milk, the same reasoning behind meatloaf being so moist. Make sure to make the indentation in the patties, this helps to ensure your burger doesn’t bubble up in the middle.  Matt couldn’t be more excited about this recipe and during the ATK episode he took copious notes.  Although I am typing this up and editing the recipe a bit this is all Matt, with love from the grill.

This recipe mentions a chimney starter. Here is a link on what it is and how to use it*:

The Juiciest Burger 
Makes 4 hamburgers

1 slice white bread, high quality, crust removed, ¼ inch squares
2 Tablespoons skim milk
½ teaspoon kosher salt
¼ teaspoon pepper
1 clove of garlic, minced
2 teaspoons of A1 sauce (original)
1 1/2 pounds 80/20 ground beef


1.  Mix bread, milk, salt, pepper, garlic, and A-1.  Mash ingredients into a paste.

2.  Add meat to the bread mixture, mixing by hand.
3.  Section meat into four parts and throw each section of meat back and forth between your hands to form a patty (you could also use a burger press) that is 1 inch thick with a 3/4 inch recessed area in the middle.
4.  Use a full chimney of charcoal and spread hot coals to half of the grill.
5.  Using tongs, wipe the hot grill with a paper towel dipped in olive oil.  

6.  Cook burgers 2-4 minutes per side over the coals and grill your buns on the cold side of the grill.  IMPORTANT:  two minutes prior to removing burgers from the grill put cheese on and place a piece of tented foil or an aluminum pie pan over the burgers to help melt the cheese.  
Lindsay Lou and Matt
Source:  America’s Test Kitchen on PBS
*This is not a paid advertisement for weber they just have this fancy schmancy grill tool and the instructions on how to use it.  

Grilled Pork Tenderloin Sandwiches

I can’t believe July is almost here – June has just flown by!  With the Fourth of July coming up I wanted to post some of our favorite recipes for the grill.  I’ll start with my favorite pork tenderloin recipe and possibly one of my favorite recipes for the grill.  

The spice rub for this pork is phenomenal – I just I doubled the spice rub from the original recipe to cover both tenderloins.  I would recommend using a meat thermometer to ensure your pork is cooked thoroughly.  We usually grill the pork but recently we had inclement weather and I had to cook the pork in the oven, which worked just as well.   In fact, we poured the pan juices over the cooked pork – wow I had no idea this recipe could get any better 😉
Grilled Pork Tenderloin Sandwiches
¼ cup hot jalapeño jelly
1 teaspoon water
2 Tablespoons paprika
2 – 3 teaspoons salt
2 teaspoons granulated sugar
2 teaspoons light brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground black pepper
2 – 2.5 pounds(1 pound each) pork tenderloin, fat trimmed
cooking spray
¼ ranch dressing
¼ cup sweet tomato-based barbecue sauce
kaiser rolls or hamburger buns
1.   Heat grill to medium-high heat or preheat oven to 425F.  If cooking in the oven coat a baking sheet with sides with cooking spray. 
2.   Mix jalapeño jelly and water in a bowl with a whisk or fork and set aside.
3.   Remove pork tenderloin from package, rinse, and pat dry. 
4.   Mix paprika, salt, granulated sugar, brown sugar, chili powder, cumin, and black pepper.  Coat pork tenderloins with mixture.   If grilling go to next step, if cooking in the oven go to step 6.
5.   For Grilling:  grill 15 minutes, turning occasionally. Brush jelly mixture and cook until pork reaches 155F on a meat thermometer, about 5 minutes.  Remove pork, cover, and let sit for 15 minutes.  Go to step 7. 
6.   For Cooking in the oven:  Place pork on a cookie sheet with sides and cook for 15 minutes.  Coat pork with jelly mixture and turn.  Cook for an additional 25 minutes or until pork reaches 155F.  Remove pork, cover, and let sit for 15 minutes. 
7.   Slice pork in ½ inch pieces. 
8.   Mix barbecue sauce and ranch.
9.   Place pork on buns and top with ranch mixture. 
Lindsay Lou
Source:  Slightly adapted from Cooking Light 

Rosie’s Southern Fried Chicken & Gravy

I hope all the mothers out there reading this had a wonderful Mother’s Day.  In honor of Mother’s Day  I would like to post my favorite fried chicken recipe which happens to be from my mom and the one she learned from her mom (my Nanny).  I hope to pass this recipe on to our kids one day so they can continue the tradition. Above is a picture of my mom and I in aprons my Nanny made years ago, posing in front of the Hoosier cabinet that I grew up using in the our kitchen.  To the right of us are plates that hung in my great-grandmother’s kitchen and above us is a stand-mixer (cropped from the picture) from my other great-grandmother.  I actually grew up using an identical mixer which my mom still uses today.  I have many generations of amazing cooks surrounding me on a daily basis – I am truly blessed.

Thanks Mom for sharing your passion to cook and bake with me, for passing down these cherished kitchen items, and showing me that cooking is about sharing love.  A thank you to the other mothers who have inspired me in the kitchen including my dear Nanny who showed me not to give up when things didn’t turn out they way I expected by making elephant ears out of the bread dough I brought home from school that failed to rise; my sister who inspires me to think of quick & easy meals for busy moms who don’t like to cook; my Aunt Cathy whose recipes quickly become favorites; all the women I worked with at the bakery in high school, and all the other moms who have shared their love of cooking and baking. 

This is skinless fried chicken but hands down the best fried chicken I have ever eaten – in fact it is the only fried chicken I eat.  My mom was visiting in March and I had planned to ask her to she show me how to make my favorite meal: fried chicken, green beans, and mashed potatoes.   This is the meal I always requested growing up on birthdays, whenever I was visiting, or any other special occasion (and still to this day).  My mom was a good sport as I followed her around with my camera and flip video camera, asking a bunch of questions, and insisting she  carefully measure everything.  Did I mention it was her birthday too? Don’t worry I made her a lovely meal too – but she is definitely a great sport!  This post has a lot of pictures – which I think are helpful especially as I try to tackle this again soon on my own.  I have always been a little nervous about frying chicken so I thought a picture tutorial would be perfect.

My mom included a lot of tips as she was cooking.

Mrs. V’s tips on frying chicken:
1. If you have pans that you fry your chicken in it is best to only fry chicken in them so you can season the pans.  She has two pans devoted for this at home – I had none but feel I now need one solely for fried chicken.
2. Use canola oil, I had only vegetable but my mom swears by canola oil.
3. Use chicken broth for your gravy not chicken stock.  Again I had chicken stock and thought the gravy was delicious but my mom swears by chicken broth and said she could taste a difference.
4.  My mom has a little shaker to mix flour and water perfectly for gravy. She received this handy gadget as a wedding present back in the seventies along with a square egg maker.  She still has the shaker and uses it often, the square egg maker…well that’s a different story.  I don’t know where you can find these shakers but I want one and we have looked all over without luck.  So, if you know where you can purchase these handy little shakers, please let me know and we will be friends forever.
5.  Make sure to coat your chicken well with flour – this helps make it nice and crispy.
6.  Make sure the oil is hot or it will soak into the chicken.  You don’t need a thermometer for this (see directions below). 
7.  Be patient, frying chicken takes time (my mom’s usually takes 45minutes to 1 hour but my pan took almost an 1 1/2 hours).  She has a great story about the first time she fried chicken for my Papa. 
8.  Use a splatter screen if you have one – I don’t have one–I had splatters on my stove and let me tell you it was completely worth it. 

If I can ever figure out how to edit the video I made of my mom frying chicken I will post that too.  For now, here is the recipe with lots of pictures.   

Rosie’s Southern Fried Chicken & Gravy

Ingredients for Fried Chicken
1/2 cup canola oil
1 chicken, cut up (you can do this yourself or purchase chicken already cut-up)
1 cup all-purpose flour
1 teaspoon garlic salt

Ingredients for Gravy
1/8 cup all-purpose flour
10-14 ounces chicken broth or stock
2 pinches (about 1/4 teaspoon) of garlic salt

Directions for Fried Chicken

1.  Skin the chicken and remove any extra fat and place in a large bowl. 
2.  Start heating your oil in a pan over medium heat.
3. While the oil is heating, add half of the flour over the chicken, toss chicken to coat, add more flour and continue to toss chicken, repeating as necessary.  You want a good coating of flour on the chicken.

4.  Prior to adding the chicken to the pan , make sure the oil is hot.  You can do this by sprinkling a little flour in the oil, if it sizzles the oil is ready.

5.  Add chicken very carefully to the oil, sprinkle half of the garlic salt on the exposed side of the chicken – you will sprinkle the other side with garlic salt after you turn it in about 15-20 minutes.  (Set aside flour – you can use it in the gravy below)

6.  Turn chicken about every 15-20 minutes and remember to sprinkle the rest of the garlic salt on the chicken after the first turn. Make sure to tilt the pan to ensure the grease is dispersed evenly under the chicken.  When you are turning the chicken, also rotate the pieces around the pan to ensure they cook evenly.

You will need to adjust chicken pieces to ensure all sides have cooked in the oil and become crispy. 

7.  Chicken will cook anywhere from 1 to 1.5 hours, this depends on your pan.  You should not see any blood – this indicates the chicken will need longer to cook.
8.  When chicken is done, place a few paper towels on a plate and place chicken on the paper towels to drain. Set aside the pan with grease and see below for instructions on making gravy.

Directions for Chicken Gravy
1.  Slowly start to pour grease from the pan into a bowl, you want to keep the drippings which are the little pieces left over from frying the chicken. It is okay if a little grease is still mixed in the with the drippings.  Make sure to wipe the pan off so any grease that dripped will not catch fire.  Set aside grease – once cooled you can discard this.

2. Heat drippings on medium-high and add about 7 ounces of chicken broth to the drippings.

3. Slowly add the chicken broth to 1/8 cup of flour mixing until you have a nice smooth mixture.

4.  Make sure the drippings mixture is hot enough before pouring in the flour mixture.  To do this, add just a little of the flour/broth mixture to the drippings mixture, if little lumps form it is hot enough.  Slowly add the rest of the flour mixture, stirring continuously.

5.  Turn heat down to medium heat and continue to stir.
6.  You may need to add a little more broth/flour mixture (just make some more up using the leftover flour and broth) to the gravy if it is not thick enough or you may need to thin it out by adding broth.  This is all up to your preference on how thick you like your gravy. 

And as my Nanny always said….Mangia!
Lindsay Lou
Source:  Nanny (Rosie) via Mrs. V (Hoosier Baker’s Mama)

Fig and Prosciutto Pizza

When I saw this pizza on Pioneer Woman I knew I had to try it.  I love figs and prosciutto, and well I love pizza.  When I searched searched for this recipe I found many variations on the internet so I was surprised this was the first time I had heard of this combination.  During a cross-country trip we came across a fabulous family-owned store that had some fig jam, I knew exactly what I was going to be making with that fig jam.  I first made this when my mom was here and promptly made it less than 2 weeks later. You can get prosciutto at your deli counter (make sure to ask for it shaved) and sometimes you can find it prepackaged in the refrigerator section.  Make sure to use fresh mozzarella (usually in a ball), it makes all the difference.  I like to cut my mozzarella and lay it out on paper towels to absorb the extra water or as I have found out the hard way recently, you may end up with liquid running off your pizza to the bottom of your oven.

If you don’t need two pizzas you can freeze the other half of the dough after it has risen.  I like to do this so we always have pizza dough on hand, you can just thaw it in your refrigerator during the day and can throw a pizza together quickly in the evening. 

Fig and Prosciutto Pizza
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Ingredients for pizza dough (Makes enough for 2 thin crusts):
1 teaspoon instant or rapid-rise yeast
3 cups (14 ounces) all purpose flour
2 teaspoons coarse kosher or sea salt
1 to 1 1/4 cups warm water
2 tablespoons plus 1 teaspoon olive oil

Ingredients for pizza:
2 cups (loosely packed) arugula, washed and dried well
2 ounces prosciutto, thinly sliced – shaved
8 ounces fresh mozzarella, sliced thin (you may want to lay slices on a paper towel to absorb extra liquid)
1/3 cup fig jam
1/4 cup shaved parmesan cheese
Sea Salt to taste

Instructions for pizza dough in the food processor:
1. Combine yeast, flour, and 2 teaspoons of salt in the the food processor, pulse a few times.
2. Turn on  the food processor and add 1 cup of water and 2 tablespoons of oil through the feed tube
3. Process for about 30 seconds, adding more water (as needed) until the mixture forms a ball (it should be slightly sticky to the touch). If dough is too dry add water 1 tablespoon at a time and continue to process for 10 more seconds. If dough becomes too sticky add 1 tablespoon of flour at a time.
4. Turn the dough onto a floured work surface and knead by hand for about a minute to form a smooth dough.
5. Grease a bowl with the remaining teaspoon of oil.
6. Place dough in the greased bowl and turn the dough to oil on all sides.
7. Cover the bowl with plastic wrap to let rise. Make sure this is in a draft-free area of your house that is warm until the dough is doubled in size (about 1-2 hours). If my house is too cold, I turn the oven on low and keep the dough near the oven (be careful not to sit the dough too close to the oven or it will cook the dough). You can also let the dough rise in the refrigerator which will take about 6-8 hours.

Instructions for dough by hand:
1. Mix half of the flour with the salt and yeast
2. Add 1 cup water and 2 tablespoons olive oil; stir with a wooden spoon until smooth.
3. Add remaining flour a little at a time, until you are no longer able to mix with a spoon.
4. Turn the dough onto a floured surface and knead (adding as little flour as possible). Knead until smooth (about 10 minutes). See instructions above with #5 to finish dough.

Instructions for pizza:
Preheat oven to 500F
1. Roll 1/2 of the dough out on baking stone (you can use a pan if you don’t have a stone) to desired thickness. Using a fork, poke holes in the dough.
2. Spread fig jam over the dough.
3. Place sliced cheese over pizza

4. Bake in 500F oven for 10 minutes or until cheese is bubbly
5.  Remove pizza from the oven and place prosciutto over pizza.

6.  Place arugula over prosciutto and top with parmesan.
7.  Sprinkle salt on top and serve.

We love this pizza and when we ran out of fig jam it was a sad day in our household because the store-bought fig spread doesn’t even compare to this stuff!  

Lindsay Lou

Source:  Pizza dough from How to Cook Everything by Mark Bittman
Pizza slightly adapted from the Pioneer Woman

Tortellini Soup

I love soup, especially in the winter and with a large piece of good bread.  I still eat soup during spring, especially on rainy days.   I like this soup because it is good in the winter but also nice in the spring as I don’t think of it as a “heavy” winter soup.  This soup is simple to make and tastes great.  I recently made it for two friends who just had babies.  I took it over with a yummy loaf of bread and caramel brownies.  This recipe makes a large amount so I was able to make one batch for two families.  This soup would probably not freeze well since it has the tortellini in it.  You could keep all the ingredients on hand though (you could freeze tortellini) and throw this together quickly on a weeknight.

Tortellini Soup
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1 tablespoon olive oil
1 zucchini (about 6-8 inches), chopped
1 onion, chopped
2 garlic cloves, minced
64 ounces vegetable stock
2 teaspoons dried basil
2 teaspoons dried oregano
4 cups water
24 ounces cheese tortellini, uncooked
Salt to taste

1.  In a large stock pot heat oil and add zucchini, onion, and garlic.  Cook until just tender, about 8-10 minutes.
2.  Add basil, oregano, and salt, stir to coat vegetables.
3.  Add vegetable stock and water, cover and bring to a boil.
4.  Add tortellini and follow instructions on the package on how long to cook.

Lindsay Lou

Source: Lindsay Lou Original

Curried Lentil Soup

Raise your hand if you love lentils….okay I can’t see you but I know there are some hands up in the air 😉  I have been on a re-organizing kick in our kitchen and part of that was cleaning out the cabinets.  I can never see what is in the back of the cabinets thus leading to the decision to reorganize so precious ingredients wouldn’t be lost – like my lentils.  As I was cleaning out one of the cabinets I came across lentils that I had no idea I had.  I immediately thought curried lentil soup, though I don’t think I have ever had it in my life. It was yummy and I have made it many times since but had yet to post it on the blog. You may want to add more salt at the end, it depends on what stock you use (if it has salt) or if you use broth (usually has salt). Be very careful with the curry – it will stain your clothing (I speak form experience).

1 tablespoon olive oil
2 tablespoons curry
1 teaspoon kosher salt
2 carrots, peeled and diced
3 stalks of celery, diced
3 garlic cloves, minced
1 small onion, diced
2 cups lentils
32 ounces (4 cups) vegetable stock
2 cups water

1.  Rinse lentils in water, drain and pick out any debris or shriveled lentils. 
2. Heat oil in a stock pot over medium heat, add onion, garlic, carrots, salt, and celery, cover with a lid.  Cook 5 minutes then add curry, covering with a lid again.  Cook until tender, about 20 minutes.
3.  Add lentils, stock, and water.  Cover with a lid and bring to a boil
4.   Turn down heat to low and simmer for an hour or until lentils are tender.
5.  Optional:  Puree 2 cups of soup in a blender (carefully) and add back to the soup. You could also use an immersion blender in the entire soup.  This will make the soup a little creamy but is totally optional. 

Lindsay Lou

Source: Lindsay Lou

Roasted Vegetable Orzo

This meal came together one night when I got home late and had no idea what to make for dinner (a week I had not done my menu planning).  I looked to see what was in the refrigerator and what pantry staples I had on hand. This is what I came up with.  Amazingly, my rosemary is still going strong outside (a hearty herb!) so I was excited to use it.  You can throw the vegetables together and while they are roasting, cook the orzo. The roasted rosemary will make your home smell yummy!  If there are vegetables you would like to add or ones you don’t like and want to leave out – go ahead this is a versatile recipe!

Ingredients: Roasted Vegetables

8 ounces mushrooms, cleaned and quartered (I used baby bellas – mini portabella mushrooms)
1 can quartered artichoke hearts (14 ounces), drained and rinsed
1 can (large) small, black, pitted olives, drained and rinsed
1 cup sweet peppers, chopped (about 7 small)
1/2 cup onion, chopped
2 sprigs of fresh rosemary (about 4 inches each)
1 garlic clove, minced
1/2 teaspoon kosher salt
2 Tablespoons olive oil

Directions for Roasted Vegetables
1.  Preheat   oven to 450F
2.  Mix all ingredients and place on a sheet pan or roasting pan
3.  Roast vegetables 20-30 minutes (stirring half-way through cooking time) or until vegetables are cooked but not mushy. Start on orzo (see below)
4.  Remove rosemary stems (the leaves will probably fall off and are edible so I just leave them in).  Add to orzo when it is finished.

Ingredients for Orzo

1 1/2 tablespoon butter
2 cups orzo
3 cups chicken stock
2 tablespoon freshly grated Parmesan
1/8 teaspoon salt (I used truffle salt but this is optional – I was feeling gourmet 😉

Directions for Orzo
1.  Add butter to medium-sized sauce pan and melt.
2.  Add orzo, stirring to coat with butter and add chicken stock.
3.  Bring to a boil, reduce heat to low and cook orzo 20 minutes or until water is absorbed but orzo is still creamy.  (I check on it occasionally and stir it).
4.  Add grated Parmesan and salt, stir.
5.  Add roasted vegetables.

Lindsay Lou

Source: Lindsay Lou Original