Roasted Vegetable & Orzo Tian

Vegetable Orzo Tian

This recipe is perfect for Spring and Summer as all of the farmer’s markets are opening up and full of fresh zucchini, squash, and tomatoes. With this dish, the fresher the ingredients, the better the flavor will be. I posted an impromptu pic of this dish on Instagram (it was just too pretty not to!) and after many requests decided to share the recipe here.

A good friend who knows me all too well gave me the Cook’s Country One-Pan Wonders cookbook for Christmas this year. I am always in search of quick weeknight dinner options that use fresh ingredients. A few weeks ago, I was feeling a little adventurous one night and decided to try something new. After skimming through the cookbook again, I found this vegetable and orzo tian that I had all of the ingredients for at home. Any recipe that doesn’t require a trip to the grocery store during the witching hour with two kids gets automatic bonus points.

I knew that I loved all of the ingredients in this recipe, but we were a little surprised at how much we enjoyed this dish. The kids opted for chicken nuggets and mac and cheese as usual, but we loved stepping up our dinner game for the night with the Mediterranean flavors in this dish.

Give the Vegetable & Orzo Tian a try this season and leave a comment below to let us know what you think or if you have any fun variations to try!


  • 1 1/2 cups shredded Parmesan cheese
  • 1 cup orzo, uncooked
  • 2-3 Tbs fresh oregano (or 1 tsp dried)
  • 2-3 garlic cloves, minced
  • 1/8 tsp red pepper flakes (or add as desired)
  • 1 large zucchini, sliced approx. 1/4 thick
  • 1 large yellow squash, sliced approx. 1/4 thick
  • 2-3 large tomatoes, cored & sliced approx. 1/4 thick
  • 1 3/4 cups vegetable broth
  • 1 Tbs olive oil
  • 2 Tbs fresh basil, chopped
  • salt & pepper as desired


  1. Preheat oven to 425 degrees and place oven rack in middle position. Spray 9 x 13 oven-safe baking dish with non-stick cooking spray.
  2. Combine 1/2 cup Parmesan, orzo, oregano, garlic, pepper flakes, and 1/4 tsp salt in a bowl. Spread mixture evenly on bottom of baking dish.
  3. Alternate placing zucchini, yellow squash, and tomato in rows on top of the bed of orzo.
  4. Pour broth evenly over the top of vegetables. Bake about 20 minutes until orzo is al dente and most of the broth is absorbed.
  5. Remove dish from oven, increase oven temperature or prepare to broil.
  6. Drizzle veggies with oil, remaining cheese, salt, and pepper.  Cook for about 5 more minutes until slightly browned on top and bubbling around the edges.

Recipe from Cook’s Country One-Pan Wonders Cookbook

Tex-Mex Stuffed Bell Peppers

Tex-Mex Stuffed Bell Peppers

Let’s be honest, stuffed bell peppers are not a new concept. I really haven’t been a fan of bell peppers in the past, but lately, I’ve been trying to branch out. Thanks to roasted red pepper hummus and a roasted red pepper pasta we recently made, I’m starting to warm up to red peppers. I’ll keep working on orange, yellow, and every other color of the pepper rainbow. All this to say, that I have always breezed right by any stuffed bell pepper recipes…but after trying these, I’m jumping on board the stuffed bell pepper train.

As a born and raised Texan I knew that my best shot at loving stuffed bell peppers was to go with a Tex-Mex flavor combo…and these did not disappoint. Delicioso!


  • large bell peppers (red, orange, or yellow…whatever color your heart desires)
  • Mexican or Spanish rice packet (I love the Mahatma brand)
  • ground beef
  • homemade taco seasoning (as desired)
  • 1/3 cup homemade salsa
  • corn
  • black beans
  • shredded cheddar or monterey jack cheese


  1. Cut the tops of the bell peppers off and empty out seeds.
  2. Place peppers in boiling water and cook for about 5 minutes to soften the peppers. Place them upside down on a plate or prep surface to drain excess water. Set aside until you’re ready to stuff.
  3. Cook rice according to package directions.
  4. Brown ground beef, draining excess fat.
  5. Add homemade taco seasoning and salsa to the meat and let simmer until liquid has been absorbed and it starts to smell like Tex-Mex heaven.
  6. Reduce heat. Add corn and black beans to skillet with the meat and continue to cook until corn and beans are cooked through.
  7. There are two methods for stuffing the peppers:
    1. Alternate rice and meat, corn & bean mixture until each pepper if full
    2. Mix rice and meat mixture together and fill each pepper until full
  8. Bake at 400F for 20-25 minutes.

Serve with chips and guacamole and Enjoy!

Moore Cookin’ Original Recipe

Classic Macaroni & Cheese

Macaroni & Cheese

What do you do when you find yourself with several unopened blocks of cheese after a party for your three-year-old? Work on perfecting your go-to homemade mac and cheese recipe of course!

By George, I think I’ve finally done it! I’ve found our new favorite macaroni and cheese recipe without processed cheese or any products full of mystery ingredients. I’m not usually a fan of cheese sauces that start with a roux, but this one came out smooth, creamy and perfectly cheesy.

This mac and cheese can be made entirely on the stovetop (if you’re in a hurry to get dinner on the table) and is absolutely delicious. I ended up topping the stovetop mac and cheese with a little extra shredded cheddar and panko breadcrumbs and baked it for 25-30 minutes to give it a little crunch and take it to the next level. You guys, I’m in love. Worth every calorie.

Now if only I could convince my picky toddler to eat any macaroni and cheese that doesn’t come in the long, skinny noodles ala Kraft.  Sigh… crazy kid doesn’t know what he’s missing…

Macaroni and Cheese


  • 16 oz small shell pasta (or pasta of your choice)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • freshly ground black pepper (to taste or as desired)
  • 2 cups milk
  • 2 cups freshly grated cheddar cheese*
  • 1/4 cup Italian seasoned panko bread crumbs

*  I strongly recommend shredding the cheese yourself from a block rather than using the pre-shredded cheese due to the coating that is usually present on the bagged shredded cheese.


  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions.
  3. In medium-sized saucepan, melt butter with minced garlic over medium heat.
  4. Stir in flour, onion powder, and paprika. Cook for 3-5 minutes to form a roux. Add desired amount of salt and pepper.
  5. Slowly add milk, stirring until smooth and bubbly. Bring to a low boil and cook until the sauce begins to thicken.
  6. Stir in cheese in parts until is fully melted and smooth.
  7. Drain pasta. Pour cheese sauce over pasta and stir to combine.
  8. Top with panko bread crumbs.
  9. Bake for 25-30 minutes.