Slow Cooker Caramelized Onions

Carnalized onions add a rich, sweet, yet savor depth to any number of dishes. I made a batch to serve with hamburger steaks but they can be used in French onion soup, on Patty Melt sandwiches or grilled cheese, even as a topping on Focaccia. Making them in a slow cooker is easy and creates enticing aromas in the kitchen.

 

Slow Cooker Caramelized Onions   Cooks down to about 1 ¼ cups finished onions

3 large yellow onions, thinly sliced into rounds

3 tablespoons butter

1/2 teaspoons kosher salt

3 sprigs fresh thyme, optional

A drizzle of balsamic vinegar, optional

1. Place onions in slow cooker, top with other  ingredients; set on low and cook for 10-12 hours.Adjust lid so it is slightly ajar and continue cooking for another 2-3 hours on low to allow some of the excess moisture to be absorbed  

Stuffin' Muffins

Not sure what to call this dressing recipe baked in muffin tins.  Racheal Ray called them “Stuffin’ Muffins” so I’ll just go with that name. I made a batch to go with a roasted chicken, mashed potatoes and green beans . . . and gravy, of course. Baking the dressing individually ensures that each serving is crisp on the outside and tender on the inside. Definitely no soggy dressing! This batch made 8 cups so I baked 6, served 4 (we had guests), had 2 baked ones for leftovers the next day and added 2 unbaked cups to the freezer for use at a later time. 

This recipe is also a great way to use up leftover bread while adding an interesting  bread-based component to a meat and potato type meal. Another use for leftover muffins: split in half, toast and top with creamed chicken or turkey . . . or a poached or fried egg.

 

Stouffin’ Muffins  Makes 8 muffi

10 ounces bread (ciabatta, French bread, any leftover bred on hand),cut into 1-inch pieces

1/2 stick(4 tablespoons) room temperature butter, divided

3 to 4 ounces bulk breakfast pork sausage

1 cup finely chopped yellow onion

1 cup finely hopped celery

3/4 teaspoon koshet salt   

1 teaspoon fresh sage chopped or 1/2 teaspoon dried sage 

1/4 teaspoon dried thyme   

3/4 teaspoon black pepper 

1/4 teaspoon dry mustard 

1 teaspoons minced fresh rosemary

1/2 cup chopped fresh parsley

1/4 cup chopped celery leaves

2 large eggs, beaten

1 1/4 cups chicken broth.stock (or beef broth  could be used if serving muffins with beef)

 

1. Grease the cups of a muffin tin with 1 tablespoon of the butter.(I used a  6 cup muffin tin and 2 custand cups.  Place in the refrigerator for at least an hour. (This isn't about preventing sticking as much as it is creating a crispy crust.)
2. Preapare bread: Heat y oven to 250℉. Arrange the bread pieces between on a  half sheet pan and bake in the center of the oven for 1 hour. The bread should be crisp and dried without browning. Transfer to a large mixing bowl
3. Cook t\sausage in a medium sized cast iron skillet over medium-high heat, breaking up any chunks with the back of a wooden spoon or potato masher; cook until the fat has rendered out, and the sausage is browned, about 6 minutes.
4. Add remaining butter to the skillet of sausage; then add the onion, celery, salt, pepper, sage, thyme, dry mustard, and rosemary and cook for 7 minutes, stirring frequently. Remove from heat and stir in the parsley and celery leaves. Cool for 5 minutes and add to bowl of bread; mxi to combine 
5. Combine the eggs and broth in measuring cup or bowl, then add to the bread bowl mixture  in two installments, allowing the first to be absorbed before adding the second.
6. Retrieve the buttered muffin tin from the fridge and using an ice cream or cookie scoop (or large spoon) fill the muffin cups, evenly distributing amongst the cups and shaping roughly into mounds.
7. Tear a piece of aluminum foil (large enough to cover the muffin tin), spray the dull side with no-stick spray. Cover the muffins tightly with the foil (lubed side down of course), and refrigerate for several hours, overnight, or up to two days. 
8. When ready to bake, preheat oven to 350℉. Then remove the muffin tin from the fridge and place directly onto the middle rack of the oven, and bake for 20 minutes. Then, carefully remove the foil and bake 35 more minutes, until the dressing is deeply browned and crisp.
9. Remove and cool for at least 15 minutes on a cooling rack. To release, loosen the edges of the muffins with a small offset spatula or butter knife until the muffins release from the pan.

SABOR’S BEEF PICADILLO as featured in KANSAS! 2025, vol 81, issue 4

 One of our favorite eating places was featured in the Taste section of KANSAS! (vol 81, 2025, issue 4) and included this recipe. Beef Picadillo is not only one of Sabor’s specialties, it’s a Latin American favorite that varies by region. Sabor’s interpretation of this classic dish is flavored with their own labor-intensive mole sauce made with a base of chile peppers and tons of spices. Store-bought mole can be substituted when making this recipe that goes quickly from skillet to plate. . By the way—the name picadillo (pee-cah-DEE-yo) essentially means  “all chopped up” in Spanish and translates to ``hash'' in English.

Designed to be quick-to-make at the restaurant, it is also ideal for a quick fix recipe for home cooks It was done in record time when we tested it at home. Chef Garson Harody Saavedra's instructions were also easy to follow. I did serve the piccadilly over polenta rather than the mashed potatoes used at Sabor.

  

SABOR’S BEEF PICADILLO     

Yield: One generous serving 

INGREDIENTS 

3 tablespoons cooking oil

6 ounces beef tips, cut into bite-sized pieces 

1/2 medium red pepper, thinly sliced

1/4 medium yellow onion, thinly sliced

1 cup button mushrooms, cut into 1/4-inch slices 

1/2 cup frozen corn 

4 ounces (1/2 cup) mole sauce 

Garnishes: pepperoncini pepper & chopped cilantro

STEP-BY-STEP INSRUCTIONS 

1.   Heat oil in a skillet set over medium-high heat. 

2.   Once the skillet is hot, add beef tips and sauté, tossing and stirring occasionally, just until no longer pink on the outside. 

3.   Add onions, peppers and mushrooms; toss or stir occasionally for about another 3 minutes or until onions are translucent. 

4.   Add corn and mole; simmer for 3 minutes allowing flavors to meld.

5.   Plate and garnish with a pepperoncini pepper and chopped cilantro.

To plate this dish the chefs at Sabor spoon chipotle mashed potatoes onto one side of the plate and then add a generous portion of Beef Picadillo. This meal pairs well with a glass of Sabor’s handcrafted red sangria. 

(For those with smaller appetites, this could very well make two home-style servings.) 

 

 Recipe without photos . . .SABOR’S BEEF PICADILLO     

Yield: One generous serving 

INGREDIENTS 

3 tablespoons cooking oil

6 ounces beef tips, cut into bite-sized pieces 

1/2 medium red pepper, thinly sliced

1/4 medium yellow onion, thinly sliced

1 cup button mushrooms, cut into 1/4-inch slices 

1/2 cup frozen corn 

4 ounces (1/2 cup) mole sauce 

Garnishes: pepperoncini pepper & chopped cilantro

STEP-BY-STEP INSRUCTIONS 

1.   Heat oil in a skillet set over medium-high heat. 

2.   Once the skillet is hot, add beef tips and sauté, tossing and stirring occasionally, just until no longer pink on the outside. 

3.   Add onions, peppers and mushrooms; toss or stir occasionally for about another 3 minutes or until onions are translucent. 

4.   Add corn and mole; simmer for 3 minutes allowing flavors to meld.

5.   Plate and garnish with a pepperoncini pepper and chopped cilantro.

To plate this dish the chefs at Sabor spoon chipotle mashed potatoes onto one side of the plate and then add a generous portion of Beef Picadillo. This meal pairs well with a glass of Sabor’s handcrafted red sangria. 

(For those with smaller appetites, this could very well make two home-style servings.) 

CHICKEN STUFFING BAKE as it appeared in KANSAS! Magazine

All aboard the Abilene & Smoky Valley (A&SV) dinner train for a taste of Kansas history, a sampling of adventure and nostalgia from a bygone era. Over 30 dinner trains are scheduled for 2025 and passengers can expect to feast on dishes similar to those served on dinner trains during the golden age of rail travel. Other themed dinners include menus reminiscent of Kansas’s cowtown heydays, international foods, and even a taste of high society in Abilene. 

Lda’s Katering  offers up this chicken-based menu that is a hit with railroad diners. The recipe, along with the story. "Dinner Trains Embrace Kansas History " appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine. 

Photo provided by Lucinda's Katering

Easy-to-assemble, the recipe relies on convenience foods but purists could use chicken flavored cream sauce and toasted, seasoned bread cubes. 

CHICKEN STUFFING BAKE    Yield: 4 serving  (9 x 13-inch casserole dish)

INGREDIENTS

4 large chicken breasts (about 2 1/2 - 3 pounds total weight)

1 tablespoons dried minced onions

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

6-ounces stove top stuffing mix

1 1/2 cups low sodium chicken broth

1 (10-ounce) can condensed cream of chicken soup 

1/2 cup sour cream

4 tablespoons butter, cubed

INSTRUCTIONS

1.   Preheat over to 375 degrees F.

2.   Grease a 9 x 13-inch casserole dish with butter or non stick spray.

3.   Place chicken breasts in baking dish.

4.   Season with dried onions, garlic powder, and black pepper.

5.    In medium mixing bowl, combine dry stuffing mix with chicken broth and full with a fork. Set aside.

6.    In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. Spread mixture evenly on top of chicken.

7.    Spoon prepared stuffing on top of soup layer and around chicken. Top with cubes of butter.

8.    Bake for 35 to 45 minutes or until internal temperature reads 165 degrees F. Cover lightly with aluminum foil if stuffing starts to get too brown.

TO SERVE: Lucinda tops the chicken with brown gravy with added cream and serves the chicken with mashed potatoes and seasoned green beans.

RECIPE without photos . . . .

CHICKEN STUFFING BAKE    Yield: 4 serving  (9 x 13-inch casserole dish)

INGREDIENTS

4 large chicken breasts (about 2 1/2 - 3 pounds total weight)

1 tablespoons dried minced onions

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

6-ounces stove top stuffing mix

1 1/2 cups low sodium chicken broth

1 (10-ounce) can condensed cream of chicken soup 

1/2 cup sour cream

4 tablespoons butter, cubed

INSTRUCTIONS

1.   Preheat over to 375 degrees F.

2.   Grease a 9 x 13-inch casserole dish with butter or non stick spray.

3.   Place chicken breasts in baking dish.

4.   Season with dried onions, garlic powder, and black pepper.

5.   In medium mixing bowl, combine dry stuffing mix with chicken broth and full with a fork. Set aside.

6.   In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. Spread mixture evenly on top of chicken.

7.   Spoon prepared stuffing on top of soup layer and around chicken. Top with cubes of butter.

8.   Bake for 35 to 45 minutes or until internal temperature reads 165 degrees F. Cover lightly with aluminum foil if stuffing starts to get too brown.

TO SERVE: Lucinda tops the chicken with brown gravy with added cream and serves the chicken with mashed potatoes and seasoned green beans.

 

Cream of Tomato Soup with basil

Ready-to-use garden tomatoes + extra Hildebrand (whole) Milk and fresh basil combine to create a creamy and delicious soup for lunch. We served it with grilled cheese sandwiches for a classic combo. 

NOTE: The acid in tomatoes can curdle milk. To avoid curdling, the milk used in cream soups is thickened to create a roux and then a little of the roux is gradually added to the tomatoes. 

 

Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.

   

   Above: Flour-milk mixture (roux) when first combined.
   Below: Thickened roux/ 

   
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed. Simmer for a few minutes to merge the flavors. 
   
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
   
8. Garnish with basil leaves and dollops of sour cream if desired. 

Recipe without photos . . .Cream of Tomato Soup with basil   4 to 6 servings

1/4 cup butter

1/3 cup finely diced onions (yellow)

1 teaspoon minced garlic

1/4 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons basil, chopped or 1/2 to 1 teaspoon dried

1 tablespoon basil pesto  (optional but it adds a nice flavor boost)

1 tablespoon granulated sugar

2 1/2 cups milk

About 28 ounces chopped garden tomatoes, peeled & excess seeds removed (or use equivalent amount of canned tomatoes

3 tablespoons tomato paste

1/2 cup grated Parmesan cheese

Fresh basil leaves and dollops of sour cream for garnish, optional 

1. In a large pot, melt butter over medium heat.
2. Add onions and cook until it begins to turn transparent. Add garlic and cook an additional minute.
3. Whisk flour into butter, add salt and pepper; cook for a minute or two to avoid a raw flour taste. 
4. Add basil, pesto and 1 tablespoon sugar; stir to combine.  
5. Slowly add milk, and whisk until combined. Cook and stir (I like to change to a wooden spoon) until mixture is thickened.
6. Mix tomatoes and tomato paste in a bowl. Add a little of the thickened milk mixture (the roux) to the tomatoes stirring as they are added. Then pour that tomato & thickened milk mixture back into the pan along with the Parmesan cheese; stir to combine. Taste and adjust seasonings as needed.Simmer for a few minutes to merge the flavors. 
7. Puree with an immersion blender (or cool slightly and blend in a blender or food processor).
8. Garnish with basil leaves and dollops of sour cream if desired. 

Loaded Chicken Salad with red grapes & pecans

I used the leftover chicken that Barry spatchcocked and roasted a couple of days ago. Loaded Chicken Salad is chock full of the usual onions, celery and mayo but also contains red grapes, pecans and sour cream. Great for sandwiches or served alongside slices of garden tomatoes. 

Loaded Chicken Salad

2 cups cooked chicken, skin removed & cut up into small pieces

1/4 cup minced onions (I used a yellow onion)

1/4 cup minced celery

1 tablespoon fresh lemon juice

1 cup red grapes — I used smaller ones that were cut in half

1/3 cup pecans, chopped

1/4 to 1/3 cup mayonnaise

1/4 to 1/3 cup sour cream

2 tablespoons chopped parsley 

Kosher salt & coarse black pepper to taste

 

Combine all ingredients using lesser amounts of mayo and sour cream and then adding more as needed.

Chicken Alfredo Stuffed Spaghetti Squash . . . another garden inspired dish

Spaghetti Squash provides a vegetable “pasta” component as well as a vessel for serving this variation of a classic Italian recipe. It's another garden inspired dish. 

 

Chicken Alfredo Stuffed Spaghetti Squash    4 servings

1 medium-sized spaghetti squash

2 tablesooons olive oil

1/2 cup diced onions (yellow or white)

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Squeeze of two of fresh lemon

2 cups shredded cooked chicken

1/2 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Use a large knife to cut the spaghetti squash lengthwise from stem to stem. 
3. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle. 
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft. 
5. Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
6. Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken. 
   
7. Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture. 
8. Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. 
   
9. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. 
10. Remove from oven and garnish with fresh parsley. 
    
    
    

Recipe without photos . . . Chicken Alfredo Stuffed Spaghetti Squash    4 servings

1 medium-sized spaghetti squash

2 tablesooons olive oil

1/2 cup diced onions (yellow or white)

3 garlic cloves, minced

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

Squeeze of two of fresh lemon

2 cups shredded cooked chicken

1/2 cup shredded mozzarella cheese

Chopped fresh parsley for garnish

1. Preheat oven to 400°F.
2. Use a large knife to cut the spaghetti squash lengthwise from stem to stem. 
3. Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle. 
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft. 
5. Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes. 
6. Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken. 
7. Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture. 
8. Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop. 
9. Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots. 
10. Remove from oven and garnish with fresh parsley. 

Chicken Fajitas with Zoodles - light, healthy, and oh-so-tasty summertime meal

Zucchini “noodles” become the basis for a  light, healthy and oh-so-tasty summertime chicken fajita meal. Quick-to-make too. 

Chicken Fajitas with Zoodles    2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
   
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
   
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
   
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Recipe without photos . . . Chicken Fajitas with Noodles  2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Orzo Risotto

Our nephew (make that great, great nephew) and I prepared dinner that included roasted chicken, Ratatouille (our his request) and finished out the menu with our verion of Herbed Orzo Risotto. He  gave dinner a double thumbs up!

Orzo Risotto        4 to 8 serving  Grain-shaped orzo pasta is cooked like risotto to create a creamy side dish.  

Ingredients:                                         Serves 4:                      Serves 8:

Olive oil                                               3 tablespoons              6 tablespoons

Minced onions, yellow or white           6 tablespoons              3/4 cup

Orzo (grain-shaped pasta)                    1 cup                           2 cups

Boiling chicken stock or broth –          3 cups                          6 cups

   more or less as needed, or swap about ½ cup white wine for /1/2 cup broth

Coarse kosher salt (if chicken stock concentrate is used to make broth, 

you may need to omit or just salt to taste)

Italian parsley, chopped, if desired        3 tablespoons              6 tablespoons

Parmesan cheese, if desired

 

1.    Heat olive oil in heavy, large saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. 

2.    Add orzo and sauté 5 minutes.  Add about 2 cups of the boiling chicken stock and salt. Simmer uncovered until most of liquid is absorbed, add 2 more cups of stock; continue process until orzo is tender, liquid is absorbed, and risotto is creamy—about 18 minutes; stir often.  

3.    Remove from heat. Mix in fresh parsley and Parmesan cheese if desired.

 

Variations: 

q  Add a couple of cloves of minced garlic along with the onions.

q  Add sliced mushroom and sauté along with the onions.

q  Add veggies such as asparagus, diced and cooked butternut squash, etc. 

Make Ahead Option:  Orzo may be made ahead and held in a slow cooker set on low.  Or make it right before guests arrive; turn off heat.  Reheat, adding additional stock, right before ready to serve.

Aiden & Aunt Meta’s version – In step #1, omit the onions and instead add a tablespoon or two of freshly chopped herbs (we used thyme leaves, basil, oregano and parsley) to infuse the oil with flavor/ We served the Parmesan on the side.