Welcome to Pittsburgh!

By now, if you've read any of this blog, it's pretty clear that my family and I are passionate Pittsburgh Steelers Fans. When the topic of football comes up with those, who aren't "in-the-know," I'm always asked - or, it's assumed - that I must be from Pittsburgh. Fact is, I've never even been to Pittsburgh....until earlier this month.

I, recently, accepted a new position with a major U.S. retailer that had me flying into the Steel City of Sixburgh en route to a week's worth of time spent....in West Virginia... The only "Pittsburgh" I got to see was flying in and out of the airport!!! However, as any good Steelers Fan would, I arrived to the City of Black & Gold prepared...

Stepping off the plane, I was greeted by a life-size statue of Franco Harris, in position to make thee famous "Immaculate Reception." Ignoring the "DO NOT TOUCH" sign, I pulled my personal game-day Terrible Towel (circa 1995) from my carry-on (which, I fly with for "good luck," of course), and took full advantage of this photo opportunity.

I was, barely, in Pittsburgh long enough for the time it would take to finish off a "Rothles-burger" from Primanti Bros., but I made what I could out of the short time I had. Hopefully, the next time I'm flying into that airport, it'll be to meet Dad for a game at Heinz Field.

Recipe: KG's Orzo Salad

So...I've been remiss in updating our blog. (I've, actually, got several posts in mind...so, stay tuned...) Therefore, I've decided that at times like this, I could share a "Go-To Recipe" from my arsenal of recipes!

This, is "a Hit," for sure. If no one enjoyed it, it would still be one of my favorites. However, it's been a "Go-To" for quite sometime.

KG's Orzo Salad:

1/4 cup Red Wine Vinegar
2 tbs Fresh Lemon Juice
1 tsp Honey

1/2 cup Olive Oil

6 cups Chicken Broth
1 lb Orzo

2 cups Red & Yellow Teardrop or Grape Tomatoes, halved
1 - 7 oz. package of Crumbled Feta Cheese
1 cup Fresh Basil, chopped
1 cup Fresh Green Onions, chopped
1/2 cup Toasted Pine Nuts

Whisk vinegar, lemon juice and honey in a small bowl. Gradually, whisk in oil. Season vinaigrette with salt & pepper. (Can be made 2 days ahead.) Cover & chill.

Bring broth to boil in heavy, large saucepan. Stir in orzo, reduce heat to medium and cover partially. Boil until tender, but still firm. Drain. Transfer to large tray, tossing frequently until cool.

Pour tomatoes, feta, basil, pine nuts and green onions onto orzo. Add vinaigrette, and toss. Season with salt & pepper. (Can be prepared 2 hours ahead.) Serve at room temperature.


NOTE: All future recipes will be identified as, "KG's" unless, otherwise stated.