Baked Orzo with Chicken, Tomatoes and Peas

Baked Orzo with Chicken, Tomatoes and Peas

Baked Orzo with Chicken, Tomatoes and Peas

I think the reason many people like casseroles so much is because its an ultimate comfort food. How can you resist a warm, creamy, cheesy dish? This casserole is a dinner everyone can appreciate and enjoy. It’s super easy to make and doesn’t require a lot of prep time, so it’s perfect during the week for busy moms and dads. Kids will love the casserole because of all the kid friendly flavors like chicken, cheese, tomatoes, and peas.

I did however tried to keep it light and nutritious, but sometimes you just need a good comforting casserole for dinner, am I right? Hope you enjoy this one!!! Continue reading

Meal planner – Week 2

 

Weekly Meal Planner- Week2

Happy Friday! Its a beautiful day here is San Diego! Sunny and warm… My husband and I are taking advantage of it and going for a hike tomorrow, I can’t wait! Hopefully you all have exciting plans this weekend. I am sharing another weekly plan that is looking awfully tasty! I have two new one-pot dishes that are easy and ready in 30 minutes, and couple of dishes that i shared before, plus a couple of breakfast ideas! Enjoy!

If you make one of my recipes, take a picture and share on Instagram! Use hashtag #oceanviewkitchen

Have a nice weekend!

enjoy the little things:) olga

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Easy Apricot Breakfast Bread

Easy Apricot Breakfast Bread

I have been looking for a new breakfast recipe that is easy, healthy and tasty. I came across this recipe in my Vitamix handbook that sounded pretty good. The recipe is very easy, it takes less than 15 minutes to prepare all the ingredients and it’s a perfect addition to your breakfast routine.
The apricot bread turned out great! It was nice and earthy and moist and full of apricot and nut goodness! I really enjoyed the texture provided by the chunks of apricots and the pecans. I think I might just have a new favorite quick bread!

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Spinach and Chickpeas Soup with Pearl Couscous

Spinach and Chickpeas Soup with Pearl Couscous

Spinach and Chickpeas Soup with Pearl Couscous

 

Growing up my mother always made soup. She would make a big pot for us to eat for days. Regardless of the weather, I still love a bowl of soup, because it reminds me of home. This recipe is very simple but incredibly tasty, made with tomatoes, pearl couscous, chickpeas, spinach, and spices. I finished the soup with some lemon juice, fresh parsley and lemon zest which gives the soup an extra twist. This is a filling and comforting soup that is still suitable for a late spring/early summer meal. I really liked the results. It was filling but left me feeling nourished, not stuffed. I served it with the crusty bread and a smokey ham. Enjoy!

I am bringing a big pot of soup to Angie’s Fiesta Friday today!

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Mexican Inspired Vegetarian Burgers

Mexican Inspired Veggie Burgers

Mexican Inspired Veggie Burgers

I wanted to make veggie burgers for a long time, but every time I mention it to my carnivorous husband, I get the eye roll, so I knew if I was going to make them, they had to be amazing! My initial thought was something Middle Eastern inspired, but the more I thought about the ingredients, the more I began to lean “south of the border.” I make Mexican food about once a week, so I started with a base of beans and expanded into all my favorites ingredients. I decided to roast corn first with onion, garlic and spices to give it a more toasty flavor. I wanted to have some texture in my veggie burger, so I mashed half of the beans and left another half as it is. The burgers are very tender, but they don’t have a texture of a ‘baby food’ because of the whole beans and corn. Finally, I seared the burgers in a hot oiled pan to give them a beautiful brown crust and serve them with salsa sauce.

Mexican Inspired Veggie Burgers

Mexican Inspired Veggie Burgers

 

 

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Moroccan Red Lentil Soup

 

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I decided to make Moroccan Red Lentil Soup the other day. Lentil soup is comforting, simple, and easy to throw together with just few ingredients. You can make a big pot of it in about thirty minutes, which will then last all week. Its hearty and filling enough to last you to the next meal, but it’s also one of the healthiest dishes you can put on the table. It’s made with red lentils, onions, tomatoes, garlic and spiced with coriander, cumin, turmeric, paprika, red pepper flakes and touch of cinnamon. I also like adding a squeeze of lemon at the very end to brighten the flavors. This soup is high in protein and fiber, very healthy and delicious. Red lentils require a cooking time of 10 to 40 minutes, depending on the variety—mine were done in about 15 mins. I often pair lentil soup with crusty bread and top it with more red pepper flakes, fresh parsley, lemon zest and some sumac.

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Braised Korean Beef Short Ribs

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The other day I got a flat tire. This was my first flat tire and typically when these things happen, I would tell my husband and new tires would magically appear (like, for him, new recipes for dinner magically appear!). This time, though, he was on a flight to China, so I was stranded… At least until he landed in Shanghai.

It was Sunday and I had planned on going to the grocery store to fill the cabinets with goodies for some new recipes that had been in my head for the better part of the week, but with the flat tire, I took stock of what I had and, pleasantly found I had the makings of a really delicious braised Korean short ribs dish.

Korean grilled short ribs are one of the most popular dishes in Korean restaurants. The ribs have a combination of sweet and savory flavors, which I like a lot. Traditionally, korean pear is used as a tenderizer, but I decided to go with a pineapple instead to add more tropical flavor. First, I seared the ribs in a pan and then braised the ribs in the oven for couple of hours until they fork tender and practically falling off the bone. The taste is simply fantastic, salty and sweet at the same time, flavored with garlic, onion, ginger, pineapple, orange and soy sauce. Serve it with rice, sesame seeds, green onions and sliced jalapeño peppers if desired.

By the way, my husband landed and organized new tires for me, so I hopefully will get to those other recipes this week!

I am bringing this sticky goodness to Angie’s Fiesta Friday!

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Stewed Beef with Tomatoes, Chipotle Peppers and Currants

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I realize that this recipe does not exactly scream spring, but I think every season has room for a good comfort food recipe – especially with a twist. This recipe began as something completely different, but as I started gathering ingredients from the cupboard, a new concoction emerged in my head. My husband often tells me these “improvisational recipes” are his favorite, so I ran with it. What I ended up with was a bold and spicy twist on beef stew. The tomatoes, chipotle peppers and currants combined create new flavors and surprises for the palate, while the rich red sauce perfectly compliments the tender medallions of meat. The combination of the meat and sauce create a rich, deep red color that looks fantastic! I served this dish on a bed of brown rice and with a side salad to add additional texture and color.

I am bringing this delicious beef stew over to Angie’s Fiesta Friday this week!

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Baked Chicken with Coconut Chili Sauce

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I am always looking for different ways of making chicken. Chicken is easy, cheap and can take on unique flavors, especially if you are creative with your sauces. This recipe is a great example of taking ordinary chicken and making an extraordinary flavor combination through the sauce. The combination of garlic, ginger, onions, tomatoes, chilies, fresh lime juice and spices goes perfectly with the coconut milk. This fragrant dish is perfect to serve with some steamed rice and veggies like broccoli. It’s a bit like a chicken curry, but with a twist that will appeal to non-curry eaters. I decided to bake chicken in a coconut chili sauce to keep the skin crispy and golden brown. The sauce comes half way so you are actually ‘braising’ the chicken in the oven. When the chicken is done it will be super tender with a golden brown skin. I used chicken thigh meat because of the deeper flavor, but you can use chicken breast meat if you prefer. Don’t be shy with the sauce, as I said, it’s the best part! Continue reading