1/2 of a large sweet onion, diced

1 green bell pepper diced

EVOO

2 teaspoons minced garlic

2 cans fire roasted tomatoes

1/2 bag baby spinach

Small box of chicken broth (I get the reduced sodium/fat)

One box Orzo

Chicken Sausage grilled and cut into 1” slices (I got low fat Hillshire Farm)

Cook Orzo according to directions- I used chicken broth and water to boil it.

Sautee onions and peppers in EVOO until tender. Add in garlic and stir, then quickly add in tomatoes (the garlic will burn if let on the heat too long). Add in a little bit of chicken broth (start with 1/2 cup) then add in spinach and cook until wilted. I don’t really measure so you may need to add in more chicken broth as it cooks- use your judgement. Serve this over the orzo and you have yourself a meal! You can grate some fresh parmesan overtop, and I think next time I might add some tomato sauce into the mixture as well so the orzo is fully coated with a sauce. If you make it, let me know how it turns out!

Here’s a snapshot of the dish- I didn’t have time to make it look pretty

The post Chicken Sausage and Orzo- Yum {Central Pa Wedding Photographer} appeared first on Shannon Confair Photography.

I usually would take several images to get the “perfect” one, but I was in a bit of a hurry to enjoy my desert

Shortcake

2 C. all purpose flour

1 Tbs. baking powder

1/2 tsp. salt

3 Tbs. packed brown sugar

1/2 C. butter

4 tsp. granulated sugar, divided

3/4 C. milk

Filling

1 quart ripe strawberries; washed, hulled, sliced

1/3 C granulated sugar (I definitely use more!)

1/2 tsp. vanilla extract (not the fake stuff!)

Whipped Cream

1 C. heavy whipping cream

1/4 C. confectioners’ sugar

1/2 C. granulated sugar

1/4 tsp. vanilla

1/4 C. sour cream

(I did not make this topping, but it sounds yummy! I will definitely be trying it next time)

1. Preheat oven to 450 and grease a cookie sheet.

2. To make shortcake, combine flour, baking powder, salt, brown sugar, butter, and 2 tsp. granulated sugar with a pastry blender until mixture resembles course meal. (Can also be done in a food processor) Pour into medium bowl.

3. Add milk and mix just until it forms a smooth dough (it will be thick)

4. Scoop dough onto cookie sheet into 6 equal mounds and dust the tops with remaining granulated sugar.

5. Bake 15-20 minutes or until golden brown (mine was done in about 12)

6. Remove from oven; transfer to wire rack to cool.

To make Filling

Mash half of berries then mix with sugar and vanilla. Refrigerate at least one hour. (I did not mash the berries)

Whipped Topping

In a chilled mixing bowl, beat cream with confectioners’ sugar, granulated sugar and vanilla until it just holds soft peaks. Add sour cream and beat until stiff peaks form.

Assemble and ENJOY!

If you make this let me know how it goes!

The post Strawberry Shortcake {Williamsport, PA Professional Photographer} appeared first on Shannon Confair Photography.