I can’t tell you how much I adore summer. I’m spoiling myself with the longer days. I can typically cook an entire dish when I get home from work AND photograph it with plenty of time to spare. The sun doesn’t go down until 8pm or so and it’s just SO much less overwhelming. I hate only having weekends to cook for the blog. Why can’t it be like this year round? “I love when it’s dark at 5pm” said no one EVER.
I also love being able to wear sundresses and maxi dresses all the time. You can’t look cute in the winter without freezing or at least I haven’t found that magic outfit yet. I’m always bundled up in a sleeping bag of a jacket. So anyway, sundresses. I practically live in them in the summer. The other day, I was going to the grocery store and was wearing a sundress I got last year. It’s cute – it’s got a grey top and it’s got a purple-y floral bottom. The problem with that dress is, the fabric on the bottom is so light (airy light, not see-through light) that any bit of a breeze can lift that baby right on up. I bet you know where this story is going. I got out of the car, was walking towards the grocery store and then all of a sudden felt…BREEZY. Um yeah, my dress was flying up and being all free and flying into the wind. Good thing I wasn’t in a thong or anything. I was SO EMBARRASSED. The shopping cart guys all saw and I pretty much kept my head down as I walked out of the store later in fear that they would see me again. You bet I was holding on to the bottom of my dress. Ever so tightly.
So, let’s talk orzo! I made this creamy orzo with chicken sausage dish on a whim. I was sent some samples of Bilinski’s Chicken Sausages to try and one of them was called “apple chardonnay.” Sold. It sounded awesome. I had some random veggies in the fridge too and I love orzo, so I thought I’d whip up something quick. It turned out so delicious and we love chicken sausage but don’t have them often enough. We were thrilled to have 6 different flavors of chicken sausages from Bilinski’s :) also: ONE-POT! Yes!
Disclaimer: Bilinski’s didn’t require me to make a recipe out of what they sent me and I was not compensated in any way. I was simply sent product to sample and the rest was up to me what I wanted to do with it. I felt compelled to use their apple chardonnay sausage for this creamy orzo dish and it complemented the dish perfectly.
- 1/2 large zucchini, sliced into round discs then quartered
- 4 oz white button mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- 3 fully-cooked chicken sausage links, sliced into round discs then quartered, any brand
- 1 1/2 cup orzo
- 2 cups low-sodium chicken stock or broth
- 7 oz canned diced tomatoes
- Splash of heavy cream
- Salt and pepper, to taste
- In a large pot, over medium high heat, heat 1 tbsp. of olive oil and add in the garlic. Cook until fragrant, about 1 minute. Add the onions and zucchini. Cook, stirring occasionally, until tender, about 4-5 minutes. Add the mushrooms and sausage. Cook until mushrooms have reduced in size, about 2 minutes.
- Add the orzo to the pot and toast it for about minute, stirring constantly. Gently add the chicken stock, bring to a boil, then turn down the heat to low and cover and cook for 10 minutes, or until orzo has cooked through. Stir in the diced tomatoes and add the splash of cream (about 1 tbsp). The mixture should still be creamy because of the starch from the orzo. If it is still a bit runny, you can cover and let it cook for another 5 minutes. Add salt and pepper to taste.
- Serve hot.
- Store in an airtight container in the refrigerator for up to 5 days.