One Skillet Lemon Butter Chicken and Orzo

Recipe from halfbakedharvest.com

This recipe is not only delicious, it’s also super easy…one skillet, under an hour, and uses mostly pantry staple ingredients.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 286 kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound chicken breasts or small thighs
  • kosher salt and pepper
  • 1 Meyer lemon, sliced
  • 2 tablespoons butter
  • 1 clove garlic, minced or grated
  • 1 cup orzo pasta
  • 1/3 cup white wine
  • 2 1/2 cups low sodium chicken broth
  • 1/2 a bunch kale, roughly torn
  • zest + juice of 1 lemon
  • 1 tablespoon chopped fresh dill

Instructions

1. Preheat the oven to 400 degrees F.

2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken all over with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken.

4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the wine to the skillet and de-glaze the pan. Add the chicken broth, kale, and lemon juice. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Transfer to the oven and roast for 15 minutes or until the chicken is cooked through.

4. Serve the chicken topped with fresh dill and lemon zest. EAT!

Katie J’s Pecan Rocha

From my wife’s colleague, Katie J… Very good Rocha.

  • 2 cups butter
  • 2 cups sugar
  • 2 Tbsp light corn syrup
  • 1 11.5 oz pkg milk chocolate chips
  • 1 cup finely chopped pecans
  1. Line 13″ X 16″ cookie sheet with aluminum foil.
  2. Melt butter in 3 quart pan.
  3. Add sugar and light corn syrup.
  4. Cook over medium heat, stirring constantly, about 15 minutes.  It should look like hot boiling lava and will eventually turn golden brown.  If you use a candy thermometer, it should register 290 degrees (soft-crack stage).  The common mistake is not to cook this long enough.  I cook it until I am sure that it is just about to burn!
  5. Pour onto cookie sheet.  Tip sheet to spread evenly.  Let it sit for 5 minutes.
  6. Sprinkle chocolate chips on top.  Let sit 2 minutes.
  7. Using the back of a spoon, spread out chocolate onto toffee.
  8. Top with chopped pecans, press into chocolate.
  9. Cool several hours.
  10. Break into pieces.  Eat all the small bits.  No one will know.

Rice-a-Roni with Ground Beef

It’s a simple recipe.  In addition to the onion, I sometimes grate a couple of carrots into the mix…

Beef Rice-a-Roni

• 1 lb ground beef
• 1 medium onion, chopped
• 1 cup raw rice
• 8 ounces spaghetti, broken into 1-inch pieces
• 4 tablespoons margarine
• 4 cups beef broth
• salt and pepper

Directions
1. Brown onion and beef in large skillet.
2. Drain and rinse to remove all fat, if desired.
3. Brown rice and spaghetti in margarine.
4. Add beef, onion and broth to rice mixture.
5. Cover and simmer for 20 minutes or until rice and spaghetti are fully cooked.
6. Season with salt and pepper.

Creamy Chicken and Dumplings

COZY CHICKEN AND DUMPLINGS
Serves 6

INGREDIENTS, Soup

  • 2 tablespoons oil
  • 2 pounds chicken breasts
  • 1 large onion, diced
  • 4 carrots, sliced to ¼ in half rings
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 6 cups chicken broth
  • ½ cup heavy cream
  • ½ teaspoons dried thyme
  • 2 bay leaves
  • 1 ½ frozen peas
  • 4 tablespoons fresh minced parsley

INGREDIENTS, Dumplings

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ⅓ cups heavy cream

PREPARATION

  1. In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside.
  2. Add carrot and onion and cook until just tender, about 3 minutes.
  3. Add garlic and stir for another minute.
  4. Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps.
  5. Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover.
  6. In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
  7. Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings).
  8. Place dough balls into simmering soup (making sure they don’t touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
  9. Ladle into bowl, giving 1-2 dumplings per serving.

Enjoy!

From https://redd.it/5cmz3g

Thai Beef with Chiles and Basil Over Coconut Rice

This is really good and super easy.  I do it with mild chiles or if I don’t have them, I just use a 1/4 teaspoon of red pepper flakes.  This dish works with beef, pork, or turkey.

I use a rice cooker for the coconut rice.  I just pour the coconut milk over the rinsed rice and add water to the fill line of the rice cooker.

  • 1 1/4 cups jasmine rice
  • 1 can (13.5 ounces) coconut milk
  • Coarse salt
  • 2 tablespoon plus 1 teaspoon fish sauce
  • 2 tablespoon plus 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot peppers or red jalapeno chiles, seeded and sliced into 2-inch matchsticks
  • 1 1/4 pounds ground beef sirloin
  • 1 cup loosely packed torn fresh basil leaves
  • Lime wedges, for serving
  1. In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

  2. When rice is almost done, combine fish sauce, soy sauce, and sugar in a small bowl; set aside. Heat a cast-iron skillet or wok over high. Add oil and heat; add garlic and half the chiles. Cook, stirring constantly, 15 seconds. Add beef and cook, breaking up meat with a wooden spoon, until completely browned, about 4 minutes. Add soy mixture and cook 30 seconds. Add basil and remaining chiles and stir to combine. Serve beef over coconut rice with lime wedges.

Original recipe from the Martha Stewart web site…