hot tip of the week: pan choice
what I made this week
new recipe: one pan mushroom and meatball orzotto
Hello and happy Saturday!
Last weekend we hit up the apple orchard and had SUCH a blast. I somehow managed to pick 30 lbs of apples, so if you see apples creeping into every recipe for the foreseeable future, you know why. We were lucky enough to be able to bring Reggie and wow did she have a TIME. First time seeing goats and horses and sheep. She was thrilled.
We also discovered poor Reggie had a broken tooth so she had to go in for a surgery this week, but she’s doing great now… though she insists the only cure is more cheese 😉 .
And on my front, I decided to shake things up and signed up for improv classes. Working solo has so many perks, but even for an introvert, it can get a little lonely when most of your conversations are with your dog. I don’t really like sports or many “activities” but I do love a comedy show, so improv felt like a fun way to get out of my comfort zone, meet new people, and practice talking to humans again. So yes, I am now officially someone who says “yes, and…” in real life.
This week’s recipe is the ultimate cozy-weather dinner. Think of it as my pesto meatballs with creamy orzo 2.0 .. but dressed for winter. Creamy, hearty, and perfect for a cozy dinner party.
Reminder: one pan dinner hub with 30+ one pan recipes, guides + more is here.
This week’s recipe is another one-pan wonder, but the pan you choose can make or break your dinner. Nonstick is your best friend here as keeps the orzo silky instead of sticky. My rule: use nonstick for pasta or sticky-saucy dishes, stainless for searing meat, and cast iron when you want that golden, crispy crust. If you’re not sure which pan to grab, start with my One Pan Guide: How to Choose the Right Pan.
one pan mushroom and meatball orzotto
serves 2- 4 | 45 minutes
Today’s recipe started WAY different then it ended up. It started as a kale and mushroom orzo with chicken meatballs, but after MANY tweaks and adjustments, I opted for a beef meatball (which I don’t often do) with a heartier base. And boy am I glad with the path I took cause this is RIDONCULOUS.
I know the ingredient list looks long but most of it you’ll probably already have in your pantry. It’s all about layers of flavor today and the juice is well worth the squeeze. Hope you love it.
Browse all my recommended tools in one place: Complete Kitchen Collection.
12 inch nonstick frying pan - nonstick is key for this recipe so the orzo doesn’t stick
Plastic tongs - a must on nonstick (wood is fine too - just no metal!)
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