I will have some cherry tomatoes soon thanks to AeroGarden.  They are doing much better than the strawberries.  Only have two strawberry plants left… wahhhh…I think I may have killed them.  But the tomatoes area thriving.  Thanks, Dad, for your inspiration.  I loved that you always brought me tomatoes when you came to visit me.  I can still see in my mind how you would go into your garden and check your corn, tomatoes and sweet peas.  You never thought you could grow sweet peas and that was because your young trouble makers were eating them right off the vine.  I still love eating sweet peas to this day and remember fondly of you when I do.  But, today and forever your tomatoes will be my favorite!

I thought it would be awhile before I came up with a new original recipe but here is one finally. It was everything that I expected and was a great beginning to a tasty New Years Eve Dinner party.  Welcome to a New Year 2015.  Click here for the recipe.

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I must admit though this is tagged under vegetarian.  I am not I must admit.  This salad was a starter for a smoked ribs eye roast served medium rare then accompanied  with mushroom & almond sautéed green beans and  then parsley pan fried red potatoes.  Oh.. food is as much a passion for me as photography.  Maybe more.   I love inventing new recipes.  Most of mine include what I call as “drunkin” recipes.  This does not include any alcohol so you are safe.  It was exactly what I expected.  Please give it a try and do enjoy.

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

This flavorful rice dish is one of my standards to serve with chicken, seafood or pork. Friends will often ask me to cook up a batch of the Greek Rice to serve with dinner. It’s really easy to make and has a nice nutty flavor with the browned Orzo pasta added in.

Left overs can be used for a refried rice by reheating in a little dab of hot oil then mix in some scrambled egg, fresh chopped green onion and chopped meat such as grilled chicken.

Ingredients
3 cups Chicken broth (substitute Knorr’s Vegetable bouillon for vegetarian)
1 1/2 teaspoon Cavendars Greek Spice
1 cup Basmati Rice
1 medium Bay leaf
2 tablespoons Pasta; orzo
1 tablespoon Olive oil
1/2 teaspoon Salt
1/2 teaspoon Parsley

Greek Rice
Greek Rice served with Grilled Teriyaki Glazed Yellow Fin Tuna

Preparation
In medium size sauce pan, add olive oil and heat to medium temperature.

Add orzo and brown the pasta until a nutty brown color. Add Basmati rice and coat with olive oil. Stir for a few minutes until rice is warm. Stir in salt, Cavendar’s spice and parsley.

Slowly add chicken broth to cover warm rice mixture. Drop in the bay leaf. Bring to boil and then cover.

Turn down to low heat and simmer for 20 – 25 minutes or until all liquid is absorbed into tender rice. If more liquid is needed, add water and recover until rice is soft and fluffy.