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Saffron Orzo with Asparagus and Prosciutto

Saffron Orzo with Asparagus and Prosciutto

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  • 4 tablespoons (1/2 stick) butter
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 1 1/4 cups orzo (about 8 ounces)
  • 3 cups low-salt chicken broth
  • 1/2 teaspoon (loosley packed) saffron threads, crushed
  • 1 pound slender asparagus, trimmed, cut into 1/2-inch pieces
  • 1/4 cup grated Parmesan cheese

Recipe Preparation

  • Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.

Recipe by Betty Rosbottom,Reviews Section

Grilled Meats and Vegetables over Saffron Orzo

Cook Time: 20 min
Level: Easy
Yield: 6 servings

For marinade:
5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley

For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored
Saffron Orzo, recipe follows


In a medium bowl, combine the marinade ingredients.

In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.

Saffron Orzo:

4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Creamy Orzo with Asparagus & Parmesan

After making this Athenian Orzo recently, I was inspired to try another orzo dish. Every once in a while, I'll get a little more creative than usual in the kitchen and attempt something completely new without using a recipe. This Creamy Orzo with Asparagus & Parmesan was my reward! This turned out way better than I expected. Brad and I both loved this side dish!

The creamy orzo pairs perfectly with the yummy crunch of the asparagus. and of course, parmesan makes everything better! This dish pairs perfectly with a variety of main courses. chicken, steak or seafood. Next time, I may even add a little prosciutto or bacon to this. With that addition, it would even make a great meal in itself!

Because it's been a few days since I made this, I am going to guesstimate at the quantities of the ingredients. Please feel free to adjust the quantities to your own liking. You can't mess this dish up. it's super easy!***

1 Picture

Recipe Summary

  • 20 fresh asparagus spears, trimmed
  • 4 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 stalk celery, diced
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 cup arborio rice
  • ½ cup dry white wine
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons lemon juice
  • ½ teaspoon lemon zest

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces set aside.

Heat chicken broth in a saucepan over medium heat keep at a simmer while preparing risotto.

Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice cook and stir until rice is lightly toasted, about 5 more minutes.

Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.

Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Sumptuous Chicken Saltimbocca with Saffron Orzo!

Yesterday was one of those days when I didn't have a whole lot of time to make supper but when considering my options, I was really in the mood for something different, something special, something ɾxotic', for lack of a better word. But is there a suppertime meal that is both fancy AND quick and easy, with minimal fuss and fewer ingredients? The premise of most Italian cuisine is a few simple, readily available ingredients, cooked simplistically, letting the ingredients speak for themselves. Saltimbocca is one such dish and it takes under 30 minutes from prep to plate.

I read an interesting article some time ago about dishes that are frequently touted as ɼucina Romana' that aren't clearly of Roman origin. Saltimbucca was mentioned as one of those dishes, as are ⟊rbonara' and 'gnocchi alla Romana'. However, due to their increasing popularity in Rome, these dishes are quickly identified as belonging to the ɼucina Romana' cuisine. Historians believe saltimbocca actually originates in Brescia, a city and commune in the region of Lombardy in northern Italy, but I would proceed with caution before suggesting that to the chefs of Rome who have elevated saltimbucca to an artform!

The ingredients for saltimbucca are few and common which makes it quite easy to make at home. All you need is chicken cutlets, (or breasts pounded to 1/4" thickness), sage, prosciutto, olive oil, salt and pepper, dry white wine for deglazing, chicken stock and butter. Mind you there are many variations to saltimbucca: veal is the traditional meat of choice, pancetta as opposed to prosciutto, Marsala insead of white wine, and stuffed and rolled versus flat and layered.

Some believe that veal yields a fuller-tasting dish than chicken, but I opted for chicken due to it's availability, it's more economical and currently, my youngest daughter is going through some sort of social stand against veal. (I tried explaining that veal is not unlike any other meat that we eat and conditions at veal farms have greatly improved in the last several years. I almost had her when I specificed that dairy farms have very little use for male calves and that veal farms actually give purpose to the young male calves but I think her reasoning is probably along the same lines of her inability to eat fluffy little white lamb).

I used prosciutto primarily because it's pretty much a staple in my refrigerator. Rolling the prosciutto around the chicken breasts to secure the sage leaves also proides a beatufiul texture and deeper browning than would pancetta and is distinguished by crisp, salty little ruffles of deliciousness. I also opted to use white wine to deglaze my pan because I like it's pleasant acidity but I do also like the sweeter, rounder taste that using Marsala would provide.

Preparation of the chicken saltimbucca couldn't be easier: I placed chicken cutlets between two sheets of wax paper, pounded them to approximately 1/4" thickness, seasoned with freshly ground black pepper and very little sea salt (the prosciutto would provide adequate saltiness), placed 3-4 fresh sage leaves on top and wrapped prosciutto slices around the cutlets to secure the sage. The chicken cutets only take about 2 minutes per side to cook and the sauce, about 4-5 minutes to make.

Once I had my saltimbucca cutlets all ready to cook, I decided to get started on my side dish because, although chicken saltimbucca is a fantastic main dish, every good main needs an equally good side. I had decided on making Saffron Orzo to accompany my Chicken Saltimbucca. Saffron Orzo is very much like a risotto only not nearly as labour intensive. First, I simply brought 2 cups of chicken stock to a boil, then removed it from the heat and added a generous pinch of saffron and let that steep while I browned my chicken cutlets.

Saffron is one of the most expensive spices in the world by weight but luckily, you usually only need a pinch and it can be found in most speciality grocery stores in quatities for around $10. Last Christmas I was fortunate enough to get not one but two little packets of saffron, one in my stocking from Santa and the other from my sister, who brought some back for me from Abruzzo, Italy! Here in St. John's, Newfoundland, I know you can get it at Belbin's Grocery and knowing that it's there pre-empts me from looking elsewhere! You might be wondering what saffron tastes like. Well, some say it's slightly bitter whie still lending a semi-sweet taste to dishes to which it's added. Others swear it tastes faintly like honey while others still, swear it tastes like the sea! It's complexity is experienced differently by everyone and always a little differently. I stand on the slightly bitter/semi-sweet side of things while my husband says it's like the sea. Either which way, it adds a delicate hint of flavour and wonderful colour to whatever it's added to.

While the saffron was steeping in the chicken broth, I heated a large skillet over medium high heat and added about 1 tablespoon of olive oil to the pan. When the pan was nice and hot, I placed the chicken cutlets, sage side down, into the pan. I cooked the cutlets for approximately 2 minutes per side, until they had a nice golden colour, transferred them to a plate and tented the plate with foil while I moved onto the orzo for my side as well as the sauce for the saltimbucca.

Barefoot Contessa Foolproof

Millions of people love Ina Garten because she writes recipes that make home cooks look great family and friends shower them with praise and yet the dishes couldn’t be simpler to prepare using ingredients found in any grocery store. In Barefoot Contessa Foolproof, the Food Network star takes easy a step further, sharing her secrets for pulling off deeply satisfying meals that have that “wow!” factor we all crave.

Start with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies.

For Ina, “foolproof” means more than just making one dish successfully it’s also about planning a menu, including coordinating everything so it all gets to the table at the same time. In Barefoot Contessa Foolproof, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way.

With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again.

California Turkey Chili

1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
2 large poblano chiles, stemmed, seeded and diced
1 celery stalk, chopped
1 large onion, chopped
1 1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo

Simplest Quinoa and Pine Nut Pilaf:
1 1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Orzo with Bacon, Asparagus and Truffle Butter


  • 1 16-oz box of orzo
  • 1 bunch of asparagus, cut into 1-inch pieces
  • 4-5 slices of good bacon, preferably from Heritage Farms
  • 2-3 tablespoons truffle butter (or any nice unsalted butter)
  • Black pepper to taste
  • Salt to taste
  • A sprinkling of parmasean cheese
  • Optional additions: 1 tablespoon lemon zest, 2 tablespoons freshly chopped parsley


  1. Boil a pot of water with 6 cups of water. When it comes to a boil, add a handful of salt to season the water and add the orzo. Boil according to package directions. Drain and set aside.
  2. While the pasta boils, slice up the bacon into 1/2-inch pieces and add it to a medium-hot pan. Cook the bacon until it browns, then remove and drain on a paper towel. Add the asparagus to the leftover warm bacon fat and cook until tender but still green. Reduce the heat to medium and add the truffle butter. Add the cooked orzo, black pepper, a touch of salt and a large sprinkling of parmasean cheese. Return the bacon to the pan.
  3. Toss all the ingredients for 30-seconds and then serve.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic Studio. Follow Maggie Battista on Instagram.

21 Ground Turkey Pasta Recipes You Should Definitely Try

Did you read my sweet and sour meatballs post? I talked about the importance of always having food in your fridge minimizing that way the temptation to grab fast food when your stomach is growling and as a result – ruin your diet. In other words, meal prep is the king! Right now I am trying to think of a bunch of different recipes to use alternately in order to avoid the routine.

The first rule – a dish has to have some meat in it. Yup, I’m a carnivore. Lately, my go-to meats are chicken, beef, and turkey. The lean ones. Turkey is the one that makes my fridge the most nowadays, though. Usually, I buy turkey breast and grind it myself (ground meat is my favorite one). Why so much work? The difference between the homemade and the store-bought ground meat is OBVIOUS. It’s worth all the sweating and cursing. However, I am on vacation right now so a store-bought ground turkey will do.

My favorite ways of using ground turkey are meatballs, cabbage rolls, and, lately, pasta. Since trying this pasta packed casserole I haven’t looked back. It was SO GOOD + it served as a kickstart to my experiments with turkey and pasta. Unfortunately, I haven’t come up with anything blog-worthy so far and I don’t have enough time for more experiments while on vacation. Do you know what it means?

It’s time to ask my fellow food bloggers for help!

Two heads are better than one, as they say. Well, then twenty heads are even better, right? I’ve collected whopping 21 ground turkey pasta recipes and I even tried some of them already. Great stuff here, guys. Check them out!

About Nicole Thelin

Have too much month at the end of your money? Me too - and that's how Low Income Relief got started.

I have over 20 years of professional research and writing experience. Over the years, I've worked as a novelist, journalist, ghostwriter and content creator. My work has been featured in various print and online publications, including USA Today,,, Legal Beagle, The Daily Herald (Provo, Utah), The Chronicle (Centralia, WA) and others.

At Low Income Relief, I use my professional research and reporting experience to help low income families save money and make ends meet. It's been my full-time job since 2016, and it's truly an honor to serve you.

Watch the video: Ομελέτα Ανδριώτικη Φρουτάλια η Φουρτάλια. Alexandros Papandreou (August 2022).