Happy Fall & Happy Friday!
The season of oversized sweaters, skinny jeans and warm boots is in full swing. It’s also the season of the Crockpot dishes, stews and lots of pumpkin recipes. Fall is the season of comfort.
We’re making soup today and not just any soup. We are making a creamy Lemon Chicken Orzo Soup. The fragrant aroma of lemon and thyme will fill your home with a pleasant scent yet unlike a traditional chicken soup it won’t take hours to prepare. Dredging the chicken in flour prior to cooking gives it a creamy consistency. That alone is a huge comfort factor.
I love chicken soup. It’s comforting. It’s satisfying. It feeds the entire family. Best of all it only takes one pot to make. Since no one volunteers to do dishes in my house, the less I dirty up, the less I have to wash.
Next time you’re in a hurry or craving a bowl of chicken soup try making this version. You won’t be disappointed. I promise.
- ¼ cup all-purpose flour
- 1 pound skinless boneless chicken thighs, cut into 1-inch pieces
- 2 carrots, sliced
- 2 ribs celery, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 5 cups chicken stock
- 1 tablespoon lemon juice
- 1 cup orzo pasta
- 1 tablespoons fresh thyme, finely chopped
- salt & pepper to taste
- 3 tbsp olive oil
- Heat 2 tbsp olive oil in a Dutch oven. To a shallow bowl add flour and dredge the chicken pieces, shake off the excess flour and add the chicken to the pot. Do this in two stages and don’t overcrowd the pot, otherwise the chicken won’t brown. Cook about two minutes on each side until slightly golden. Remove the chicken, repeat with the rest. Set aside.
- Add the remaining olive oil to the pot along with carrots, onion, celery, garlic and thyme. Season with a little salt and cook until the vegetables soften, about 5-6 minutes.
- Return chicken to the pot, add chicken stock, bring to a simmer, cover and cook for 15 minutes stirring occasionally.
- Add orzo and simmer another 10 minutes, until it’s tender.
- Season with salt and pepper. Enjoy
I’ve got an idea for leftover rotisserie chicken! Because I love sharing my ideas I’m going to share it with you.
Rotisserie chicken is so versatile. I can think of a dozen dishes to make using chicken leftovers. However, some of my favorite ways is to use it in a salad.
While I love loaded salads, really love loaded salads I hate having the same one all the time. Kurt can eat the same toppings on his salad every day. My taste buds won’t allow me to do so. I won’t be satisfied. In a search for a new way to use leftover rotisserie chicken I came up with a Moroccan Chicken Salad that went perfectly with mixed greens and a grain such as farro. The combination of chicken with farro, carrots, cumin, herbs and cinnamon is delightful. This is not your traditional mayo loaded chicken salad. Not that there is anything wrong with that. I happened to really love traditional chicken salad as well.
This one is a much healthier yet very flavorful dish.
So give this recipe a try. The only way you can be sure whether you love it is to make it.
And trust me, you will.
Have it on its own or on a bed of greens, either way is delicious.
What’s your favorite way to use up leftover rotisserie?
What’s your favorite loaded salad?
- 2 cups cooked farro
- 2 cups shredded cooked chicken
- 1 cup shredded carrots
- ¼ cup sliced scallions
- ¼ cup chopped Kalamata olives
- ¼ cup reduced-sodium chicken broth
- ⅓ cup orange juice
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh cilantro
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon cumin
- ½ teaspoon ground cinnamon
- Salt & pepper, to taste
- Combine farro, chicken, carrots, scallions and olives in a large bowl.
- Whisk together broth, orange juice, lemon juice, cilantro, oil, cinnamon, cumin and salt and pepper to taste in another bowl.
- Toss dressing with farro mixture.
Summer is about a lot of things. It’s about the beach, cold drinks, road trips, ice cream, family fun and many other things.
When I think of summer I think of my Hubby barbecuing in our backyard and the smile on my daughters face as she bravely swims around the pool.
I think of the weekends spent wearing my favorite flip flops, maxi dresses and sunglasses. But most of all I think of all the memories we’re making without even noticing. Ahh, my happy happy heart.
This is also the time of the year when I get to use lots of beautiful, locally grown produce and have an excuse to make simple yet very flavorful dishes. As much as I love Mexican food I have to admit it is rather heavy and very filling.
When we were in Mexico I absolutely could not get enough of the delicious street corn.
I thought of recreating a Mexican favorite into a lighter less messier version. I know I’m not reinventing the wheel here, but if it isn’t broke why fix it. What I love about this salad, besides the flavor of course, is the ability to enjoy the taste of Mexican corn on the cob without having to dirty up my fingers.
There is only one way I can summarize this dish – Bright, flavorful and full of summer!
- 3 ears of corn, cut off the cob
- 2 garlic cloves, minced
- 1 lime, juiced
- ¼ cup pickled jalapeños, chopped
- 2 tbsp light mayo
- 1 tsp paprika
- ¼ cup queso blanco, shredded
- 1 tbsp olive oil
- ¼ cup cilantro
- salt and pepper to taste
- Sriracha, to taste
- Heat olive oil in a skillet.
- Add garlic and corn. Saute about 4 minutes until corn is heated through.
- Turn off the heat.
- Mix in the rest of the ingredients except for Sriracha.
- Plate. Drizzle with Sriracha and serve
When I think of a photo that would summarize my week, this is what I think about.My Photo of the Week:
Photo of the Week:
I love the simplicity of beautiful summer recipes.
Give me fresh watermelon, light cocktails, simple salads and barbeque and I’m there. This time of the year the backyard becomes my kitchen, the tiki torches are lit all weekend long and flip flops and maxi dresses are my go to essentials.
So fire up the grill! I got a juicy chicken kabob recipe that will have you fall in love at the first bite.
I prefer boneless thighs for this recipe. The chicken stays tender and juicy while it grills so you don’t lose any flavor and have tender pieces of shish kabob at the end.
I made a simple marinade with limes, garlic, cilantro and olive oil, transferred it to a zip lock bag and let cut up thighs sit in it for 2 hours. That’s really all the time it needs. You don’t want the lime juice to start cooking the chicken.
When grilling outdoors I prefer to use metal skewers. However, if you don’t have any, wooden ones would work just fine. Make sure to soak them in water for about an hour before use.
Serve with a light potato salad, a refreshing Watermelon Fresca and let your belly be happy.
Enjoy the summer.
- 4 limes, juiced
- 4 garlic cloves, minced
- ¼ cup olive oil
- 1 tbsp fresh cilantro, chopped
- 1 tsp dried thyme
- ¼ tsp cumin
- ½ tbsp salt
- 4 boneless chicken thighs, cut into chunks
- 2 green onions, cut into 2 inch pieces
- 1 shallot, quartered
- 1 lemon/lime sliced
- Mix the first 7 ingredients in a zip lock bag. Add thighs, shake to coat and set in the fridge for 2 hours.
- Skewer the thighs, shallots, green onion and lemon/lime slices onto metal skewers. If using wooden skewers make sure to soak them for an hour.
- Grill on medium heat for about 15 minutes until the meat is no longer pink inside.
I have a confession to make. I am addicted to the Game of Thrones. I know I know its been on for a little while now but hubby and I just caught on to it about two weeks ago. Since then we have been cramping in as much as we can to catch up.
With that said, this is a really quick post about What I Ate
I always start my day off with a smoothie. Always.
Lunch: Moroccan chicken salad with stuffed grapes, tomatoes and greens.
Pesto Potato Salad along side Cilantro Lime Chicken
I’ve been a busy bee.
I was taken by surprise when Hubby showed up with these after work. What a great present.
Yes! A box of macaroons. Nutella, chocolate, passion fruit, caramel and raspberry. Briana and I had a fun time tasting all of them. She closed her eyes like a true little girl while tasting them. The cutest moment in my foodie life.
Anyways, back to my Game of Thrones. Thanks Jenn and her cutest baby bump at Peas and Crayons for hosting.Read More