So I'm sure by now you have all heard about the #25lb TurkeyChallenge prank that has been tormenting parents all over the world from their precious children....and I was no different! Since I am not on social media, I had no clue what was about to happen.
I get this text from my daughter last week, immediately panicked and sent her my response:
As if she of course knew my immediate reaction (unbeknownst to me) I went on in my text to offer my services and said that I would be more than happy to cook a turkey for her upcoming "Friendsgiving".
When I read her response, I could not stop laughing! It took me about 15 minutes to pull it together and respond to her...she got me good!
I was so happy to know I passed in my "mom like" reaction!
Well, if you are in need of one more last minute side dish for your Thanksgiving, Friendsgiving or any other special dinner...this Orzo dish is the perfect match. The best part is, it's made on the stove top so as to not take up any precious oven space...and I'm not pranking!
Mushroom Orzo Pasta in Asiago Thyme Sauce
Courtesy of Carlsbad Cravings
2 Tbl olive oil
3 Tbl unsalted butter
16 oz. white button mushrooms, cleaned, dry, and sliced
1 shallot, minced
4 garlic cloves, minced
1 Tbl reduced sodium soy sauce
2 cups uncooked orzo pasta
4 cups low sodium chicken broth
1 tsp Dijon mustard
1/2 tsp EACH dried parsley, dried thyme
1/4 tsp EACH salt, pepper
For sauce:
3 oz. cream cheese, softened
1/2-3/4 cup freshly grated Asiago cheese
1 cup frozen petite peas, thawed
1/4 cup milk (plus more as needed)
1/2 cup pine nuts
Add pine nuts to Dutch oven/stockpot and toast over medium heat until browned in spots. Remove to a plate.
Melt butter with olive oil in the same Dutch oven/stockpot over medium heat. Increase temperature to medium-high heat and add mushrooms. Spread mushrooms into an even layer and let cook for 3 minutes without moving. Add shallots and cook and stir an additional 3-5 minutes, until all the liquid is evaporated and mushrooms are browned. Add soy sauce and garlic and cook 30 seconds.
Stir in all remaining Orzo ingredients up through salt and pepper. Bring to a boil then reduce to a simmer. Simmer, uncovered for 5-8 minutes,, stirring often so the orzo doesn't stick and burn. Test your orzo at 5 minutes and continue to cook until al dente.
Once orzo is cooked, reduce heat to low and stir in cream cheese until melted followed by Asiago cheese until melted. Stir in peas and warm through.
Add additional milk until it reaches desired creamy consistency. Season with salt and pepper to taste.
Wishing you and your families and friends a blessed, thankful and grateful Thanksgiving holiday season!
Suzanne
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Five Years Ago: Whipped Feta Crostini
