all things food
This Apple Pear Salad with Pomegranate Vinaigrette makes a delicious juicy, crisp salad any time of year, especially throughout the…
This Apple Pear Salad with Pomegranate Vinaigrette makes a delicious juicy, crisp salad any time of year, especially throughout the… Butternut Squash Mac and Cheese, a healthier version of macaroni and cheese is so creamy and delicious, no one will ever guess it’s also good for you! Butternut Squash Mac and Cheese A few weeks ago I posted this Cauliflower “Mac” and Chees…
This easy chicken pot pie recipe is an ultimate comfort food recipe that’s easy to make, hearty, and delicious.
Pasta e fagioli, sometimes shortened to pasta fagioli (or pasta fazool if you’re a Sopranos fan), is a classic Italian soup. Its name literally translates to “pasta and beans,” and it consists of tiny pasta, creamy beans, and tender v…
Hearty and classic, this stovetop Italian Wedding Soup is packed with fresh ingredients. With tender meatballs, veggies, and pasta, it’s the perfect dish for a quick and cozy weeknight meal!
Orzo rice is a combination of rice-shaped pasta with rice. A perfect addition as a simple side dish or as an addition to main courses such as chicken ala king or chicken fricassee. Because I love French cuisine and butter has a big impact on dishes, orzo rice has a buttery taste but is also loose like traditional pilaf. The dish …
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Orzo rice is a combination of rice-shaped pasta with rice. A perfect addition as a simple side dish or as an addition to main courses such as chicken ala king or chicken fricassee. Because I love French cuisine and butter has a big impact on dishes, orzo rice has a buttery taste but is also loose like traditional pilaf. The dish is made a bit in the pilaf style but also has Italian risotto wool. It is not bland because white wine adds flavor and character to the dish. It’s so yummy that it quickly disappears from the table, and the children fight over it. It is one of my favorite recipes at home.
You can also make this perfect side dish in a whole grain version by adding brown rice and whole wheat orzo. This version of this dish will be even healthier.
Orzo is a small pasta made from durum wheat semolina. It looks like rice but is not rice. You can add it to pasta salads and soups as an addition to dishes or simply make this Mediterranean pilaf risotto from my recipe.
Orzo: You can buy orzo at your local grocery store called orzo pasta or orzo. This is rice-shaped pasta, but when cooked, it is a bit larger and thicker than rice.
White rice: Any rice with a long grain will be good. Of course, Basmatti rice is best for this dish because the aroma is a mixture of butter and wine, two ingredients that dominate this dish. Another option is jasmine rice, which cooks similarly to basmati rice. You can also try brown rice, but it takes longer to cook, so keep that in mind.
Chicken Broth: You can also use chicken stock, although traditional chicken broth has a much fuller aroma and taste. If you don’t eat meat, you can use vegetable stock or broth. It’s best to make it at home; you can use my recipe for perfect vegetable broth.
Butter is essential in this recipe and gives the orzo rice dish a delicious flavor. I recommend unsalted butter because we add salted chicken broth to the recipe unless you use chicken stock, which is usually unsalted. If you want a vegetarian version, olive oil will be a good choice.
White wine, any good dry white wine, will be good. I like pinot grigio but it can be chardonnay sauvignon blanc.
White onion will be perfect; I don’t recommend red onion because it will disturb the color of the dish.
Turmeric/ Shafran is one option to give orzo rice a more yellow color. Neither saffron nor turmeric disturbs the taste, not in such small amounts.
Fresh Parsley adds freshness and a delicate piquancy to the dish. I like parsley for its flavor and nutritional value, so I often add it to my dishes.
These are just my suggestions for adding something to this quick dish. You may have other ideas. I’m waiting for your comments on how you improved this dish.
This is a basic orzo rice recipe, but adding different herbs and spices gives this dish a different dimension. Read more at Tips and Tricks.
I will guide you through this quick recipe so you can enjoy this delicious dish.
Step 1: Measure and prepare all the ingredients, and chop the onion into small cubes.
Step 2: Melt one tablespoon of butter in a deep pot or pan—in my case, a pan like a wok.
Step 3: Melt the tablespoon of butter and caramelize the chopped onion until it is soft and turns golden brown. This will take about 3-5 minutes.
Step 4: Once the onion is ready, add another tablespoon of butter and orzo. Toast the orzo until it turns medium brown. This will give the dish a slightly nutty flavor, and the pasta will be al dente.
Step 5: When the orzo is ready, add the rice and pour in the wine so that the rice and orzo taste slightly sour.
Step 6: Add the chicken broth and cook until the orzo and rice absorb all the spit. Simmer on low heat, covered, for about 15 minutes.
Step 7: Add salt and fresh parsley to taste.
Step 8: Then remove from heat and let the orzo rice rest for 10-15 minutes so that the rice and orzo absorb all remaining liquid. This will give the dish a loose consistency, prevent it from sticky rice, and give it a perfect texture.
You can eat it alone or serve it with any type of stew.
Enjoy!
I love the dish because it is excellent as a snack, but it also impacts chicken stews like Chicken Fricassee, where the creamy sauce with vegetables is submerged in rice and orzo. It worked perfectly with this famous stew Chicken ala King. It is simply one of the ingredients of my family dinners.
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Store in the refrigerator for up to 3 days so the dish does not dry.
To reheat orzo rice, you can use an air fryer, an instant pot, or a regular pot, but then add a little water to the bottom so the dish doesn’t burn. I definitely advise against the oven because this dish can dry out.
Traditional Orzo is made from semolina wheat, so it contains gluten, but the popularity of this paste is growing so much that you can now find gluten-free versions on the market in some grocery stores.
Yes, you can freeze orzo rice once it has cooled completely and is stored in a freezer-safe container for up to 2 months.
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Store-bought croissants make these Hot Ham and Cheese Croissants an easy weeknight dinner or party food. The dijon honey sauce will make this baked sandwich melt in your mouth. I often talk about how recipes bring back certain memories and these hot ha…
Store-bought croissants make these Hot Ham and Cheese Croissants an easy weeknight dinner or party food. The dijon honey sauce will make this baked sandwich melt in your mouth. I often talk about how recipes bring back certain memories and these hot ham and cheese croissant sandwiches are definitely comfort food from the past for…
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What is Salsa Roja? Salsa Roja is the crowning glory of Mexican food. It is served with almost every dish and is like a culinary signature of Mexico. This recipe also called red salsa, is a spicy sauce made from tomatoes, chili peppers, onions, and garlic. Salsa is a combination of indigenous Mexican cuisine and …
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Salsa Roja is the crowning glory of Mexican food. It is served with almost every dish and is like a culinary signature of Mexico.
This recipe also called red salsa, is a spicy sauce made from tomatoes, chili peppers, onions, and garlic.
Salsa is a combination of indigenous Mexican cuisine and the influence of European cuisine when spices such as garlic and onion came to America.
Salsa Roja is incredibly rich in flavors, acidity, and hot sauce. Warning: it can become highly spicy!
There are as many ideas for this incredibly delicious red salsa as there are regions of Mexico.
In central Mexico, red salsa is served with fresh vegetables, also known as Pico de Gallo.
However, the most popular Salsa Roja is the version with roasted vegetables. To maintain the slightly smoky flavor of this incredibly delicious salsa, we use various methods, such as roasting, claying, or roasting in a pan.
I suggest my favorite quick and easy version of Salsa Roja, where the salsa practically makes itself in the oven. You can create main dishes to serve it with. I like it as a dip for nachos and tacos, chicken enchiladas, or chicken quesadillas.
Fresh Tomatoes: I prefer fresh tomatoes and recommend tomatoes like San Marzano, Plum, or Roma Tomatoes. But any other tomatoes work well, too, as long as they are of good quality and smell of the sun. Some chefs make red salsa from canned tomatoes. Assuming that the tomatoes are roasted in a pan or baked in the oven anyway, this version can also be interesting if you don’t have good quality fresh tomatoes. Good quality Italian canned tomatoes also fulfill their role in this incredibly easy recipe.
Onion: the onion in the original version is white. Still, I lean towards red onion because it not only gives a more delicate flavor but also blends nicely with finely chopped Salsa Roja.
Chile peppers: without tomatoes and chili, it would not be lasly. It is the base of this sauce, dip. The most popular chili for red salsa are serrano, guajillos, and jalapeño peppers. Each of them is complex and hot but still gives a different flavor to the salsa, so guajillos are more subtle in their hot flavor; their flavor is broken with a hint of sweetness compared to berries. Jalapeño or serrano are very hot peppers where this hotness is dominated. The most common chilies in this recipe are serrano, but other kinds of chilies also fulfill their role and reign in salsa roja in Mexican cuisine.
The choice of pepper depends on the region of Mexico where the salsa is prepared. There are also recipes where you use dried chiles and soak them before use. The amount doesn’t change in this case anyway. If you have dried serrano peppers, ancho chiles, or chile de arbol, you can also use them in this recipe.
These are common chiles you can use to create the best salsa.
When I prepared my first sala roja many years ago, I completely trusted the recipe from the book. After the first drop, I could drink a sea of water so bad! This proves the importance of choosing a chili pepper for your taste. I also recommend removing the seeds before adding the pepper to the final version of the salsa. This procedure will significantly restore the taste of ordinary mortals and make the salsa edible.
Fresh Garlic Cloves: The roasted garlic is milder, and the sharp taste of such a large amount is not present.
Fresh Cilantro definitely breaks the chilies’ sharp flavors and the tomatoes’ sourness. It is such a compliment, and although I do not like this herb’s soapy taste, I consider it essential here.
Lime juice cannot replace the taste of lime with lemon in this recipe. Lime is more delicate and sweet and perfectly combines the flavors of chili, tomatoes, garlic, onion, and cilantro. It is a must-have in this recipe!
Ground Cumin appears in various versions of Salsa Roja but is not essential. This red salsa will perfectly cope with the taste without it. I like to add a pinch to diversify the taste.
Cinnamon is the same as this spice. If you decide to use cinnamon, I recommend Ceylon, the only original one with the best properties and the most nutrients.
Kosher salt is essential because it breaks both the sharp taste of chili and the acidity of tomatoes.
Olive oil for roasting so that vegetables are perfectly baked in the oven; this flavor is essential.
This great recipe is perfect for your favorite Mexican dishes, such as a dip for nachos, enchiladas, chicken quesadillas, or tacos.
With its fiery kick, salsa roja is not just a dipping sauce. It’s the perfect accompaniment for grilled dishes and tortilla chips, adding a spicy twist to your evenings, date nights, and party recipes.
The best way to make this wonderful salsa is to use fresh ingredients.
For a quick and easy Salsa Roja, I opt to bake all the vegetables in the oven. Another approach involves charring the tomatoes in a dry pan (preferably cast iron) until they blacken. This is just one way to prepare this classic Mexican salsa, and it’s simpler than you might think.
Step 1: Preheat the oven to 350 degrees F (180 C)
Step 2: Wash all the vegetables thoroughly, such as tomatoes, onions, chili, and garlic, and place them on a sheet pan or in a casserole dish.
Step 3: Drizzle generously with olive oil, mix, and place in a preheated oven.
Step 4: Bake for about 20-30 minutes until the vegetables are soft, the tomatoes are bursting, the garlic is fragrant, and it becomes so smooth that you can crush it with your fingers. This is the key to a delicious salsa, and you’re on the right track.
As you take the vegetables out of the oven, the air should be filled with the enticing aroma of roasted onions and garlic, with a hint of tomatoes. This sensory experience adds to the joy of cooking.
Step 5: Now transfer the tomatoes, garlic, some of the onion, and chili peel to a blender (food processor) and grind until smooth.
Step 6: Finely chop the remaining onion to give this red salsa a not-too-smooth texture.
Step 7: Add the chopped red onion and lemon juice to the sauce. Mix. Finely chop the cilantro, add it, and mix it well.
Your salsa is ready. They may have a bright color and smell so good!
Serve at room temperature or chilled.
Enjoy!
You can store the roja salad in a container or jar in the fridge for up to a week. You can also try freezing it, just not in a glass container. That’s what I did the first time when the salsa came out incredibly spicy, and I couldn’t eat the amount of sauce I made. The salsa will be ok. If it’s too thin, you can heat it until it evaporates and leave it to cool.
Yes, salsa roja is gluten-free.
You can make salsa roja without chili peppers or choose a less spicy chili version.
Another hot salsa is salsa verde, also known as green salsa. Fruit and vegetable salsas have been popular lately, and you can try my Avocado Mango Salsa here. Fruity vegetable salsas are perfect for spicy chicken.
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This is the best chicken quesadilla recipe you can eat. You only need a few simple ingredients to create this poetry for your taste buds—better than a Taco Bell chicken quesadilla. You only need 30 minutes to enjoy this easy meal at home. I guarantee it will be better than in a restaurant. How to …
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This is the best chicken quesadilla recipe you can eat. You only need a few simple ingredients to create this poetry for your taste buds—better than a Taco Bell chicken quesadilla. You only need 30 minutes to enjoy this easy meal at home. I guarantee it will be better than in a restaurant.
Chicken breast: You can use fresh chicken breasts, chicken thighs, or leftover cooked chicken.
Bell Pepper: 1 bell pepper red or (½ red and ½ yellow bell peppers) – if you use 2 colors, the dish will look even more delicious.
Red Onion:I love red onion for its taste and for the color it gives dishes while cooking.
Cheese: Cheddar cheese and orange cheese are like Monterey Jack cheese.
Seasoning: You can use standard taco seasoning, but I use my own recipe for gyro seasoning, which also perfectly suits this dish.
Tortillas: I use whole wheat tortillas for a healthier version of this incredibly simple dish. You can also use flour tortillas with higher protein, herbs, or corn tortillas. I’ll leave it up to you to choose and match it to your taste and diet. The best size will be burrito size tortillas.
Sauce: Hot sauce, like Homemade Salsa Roja and Homemade Taco Bell Quesadilla Sauce, is best. You can make my homemade versions to enjoy not only the taste but also the healthy addition.
Homemade Chicken Quesadilla Recipes are easy dinner ideas for all families. I assure you that they will be a huge hit during home dinners and at every party. Since I first made them, I’ve been making them more often. It’s the perfect dish for a busy family.
Step 1: Measure and prepare all the ingredients so you don’t waste time, for example, on grating cheese. If you have a block of cheese, grate it on a grater with large holes. If you have grated cheese, you are lucky because you don’t have to do this. I like to grate the cheese because I am sure there is no added starch.
Step 2: Wash the chicken breasts and pat them dry with a paper towel. Cut into strips about 2 inches (5 cm) long and ½ inches (1 cm) wide.
Step 3: Then, cut the onion into thin strips about ¼ inch (½ cm).
Step 4: Once we have all the ingredients prepared, let’s start the adventure with this incredibly great recipe.
Heat the pan well on medium heat, add about 1 tablespoon of olive oil, and fry the onion and pepper until soft. This will take about 2-5 minutes. Once the vegetables are ready, remove them to a plate. Next, fry the chicken pieces in the same pan.
Step 5: Then mix well the chopped chicken pieces with the seasoning. Add another spoonful of olive oil; when it is very hot, add the chicken pieces and fry for about 3-5 minutes. This will work if the pan is well heated and the oil is very hot so the chicken is golden brown and still juicy.
Step 6: The next step is to assemble our easy Chicken Quesadilla recipe from the parts.
Place a large pan enough for the tortillas to fit. My ideal pan for frying crepes is a cast-iron skillet, but any large skillet will be fine.
This is a measure for two tortillas, so divide all the ingredients in half. On half of the tortilla, place cheeses in two colors.
Step 7: In the next step, we arrange pieces of chicken and vegetables.
Sprinkle with the rest of the cheese to cover our center on both sides I love how this cheese stretches!
Step 8: We cover the center with the other half of the tortilla and fold tortilla to the other side so that our quesadilla is evenly browned. After 2-3 minutes (when the cheese starts leaking), remove it to a board and repeat the steps with the second tortilla.
Step 9: Then, cut the tortilla moon into 3 parts (you can use a sharp knife or pizza cutter for this)
Serve with your favorite sauces, such as Salsa Roja or Quesadilla Sauce (Taco Bell). An interesting addition is homemade pico de gallo, which perfectly fulfills the role of a salad for the rest of the dish.
Enjoy!
A Chicken Quesadilla will be perfect if you serve it warm with your favorite sauces. I suggest a classic like quesadilla sauce (it tastes like Taco Bell) or my favorite, salsa roja.
Additions can also be like homemade pico de gallo, a perfect salsa made of fresh vegetables like tomatoes, onions, cilantro, and hot peppers. You can add fresh avocado for a healthier version or serve this vegetable as a dip, the famous guacamole.
One of my personal touches to the Chicken Quesadilla experience is adding homemade Ranch dressing. It not only breaks up the flavor but also adds a unique twist. I also enjoy mixing the dips before each bite, which makes the meal more engaging and enjoyable.
You can store the leftover Chicken Quesadilla in an airtight container in the fridge for up to two days. It is best to reheat it in an air fryer or in the oven so that the whole quesadilla, including the inside, heats evenly.
If you use an Air Fryer, I recommend 2 minutes at 190 C (400 F) and 4-5 minutes in the oven at the same temperature. If you do not want the dish to burn too much in the oven, cover it with aluminum foil and remove it a minute before the end.
Spinach Chicken Mascarpone Pasta Sauce
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Pizza in a mug is the ultimate solution for when you’re craving pizza but don’t have the time or patience to make an entire pie. This microwave mug pizza is incredibly simple, using basic pantry ingredients to create a single-serving pizza …