As far as I’m concerned, there is nothing kinder than whipping up a home cooked meal for a friend. Or for a stranger for that matter!
Wendi, from Loaves and Dishes, says she believes that, “…the world would be a better place if we shared a few meals…” Well, Wendi, here at MADE we couldn’t agree more.
Today we’re featuring Wendi’s Smoked Sausage and Cheesy Orzo as the perfect “side by side” meal. If you didn’t catch last month’s post about what it means to cook side by side then you can go here to check it out.
Be sure to pop over to Wendi’s post to see the most gorgeous pictures of this dish and easy to follow directions! Here’s how this played out in our MADE kitchen, which is actually just my own personal kitchen that’s in my very own house…there is no fancy kitchen just for MADE…sigh…one day that’d be nice, haha! I hope it comes with a sous chef and a maid! #dreams
Here are the ingredients doubled for you:
3 cups uncooked orzo
1 large onion (tips for cutting an onion here)
2 cloves of garlic
1 green bell pepper
2 cups of broccoli florets, cut small
2 16oz. packages of smoked sausage
2/3 cups of milk
3 cups of shredded cheddar cheese
I chopped all of my veggies while my water came to a boil for the orzo. I cooked all the orzo together in one pot (when it was done I used this same pot to cook for my family) and steamed all the broccoli together in one pot. I just halved it all up as I needed to.
I chopped up my sausage while those 2 things finished up on the stove.
I used all turkey smoked sausage for my batch because we don’t eat a lot of beef, but the other batch was a traditional smoked sausage. To be honest, I have made this before with the Jenni-O turkey sausage that comes raw in casings and I prefer that so much more. Really, you can use any type of sausage that you and your family enjoy!
Here is where I started cooking with my two pots next to one another. It was time to sauté the onions and bell peppers. I just took half of my pile and added it to each pot. I would not omit these ingredients because it is for sure where you get a lot of flavor, but feel free to play with the amount based on your preferences.
Once the onions and bell peppers are nice and soft, add the sausage and garlic. Cook for just a few more minutes.
It’s starting to smell good!
Add in your milk and cheese. It will be a lovely, ooey, gooey mess. Add in a tad more milk if it seems a little dry.
Stir, season with salt and pepper, and you’re ready to deliver. Probably eat a bowl before you leave because, well…cheese.