Orzo Pasta

 This is one of my kids' favorite meals.

-Averie Cooks

1 pound orzo, cooked according to package directions and drained

 3 tablespoons olive oil for pan + more for finished dish, as desired

 1 medium sweet Vidalia onion, diced small

 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper

 2 teaspoons Italian seasoning

 1 teaspoon dried oregano

 1 to 4 cloves garlic, pressed or finely minced

 5 ounces fresh spinach (about 4 giant handfuls)

 1/2 English cucumber, diced small

 1 1/2 cups sliced cherry or grape tomatoes

 1 teaspoon lemon zest, or to taste

 2 to 3 tablespoons lemon juice, or to taste

 1+ teaspoons kosher salt, or to taste

 1 teaspoon freshly ground black pepper, or to taste

 

 6 ounces crumbled feta cheese

 

To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.

 

While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.

 

Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.

 

Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.

 

Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.

 

Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.

 

Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.

 

Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.

 

Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.

If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.

Grilled Huli Huli Chicken

 -Taste of Home

1 cup packed brown sugar

3/4 cup ketchup

3/4 cup reduced-sodium soy sauce

1/3 cup chicken broth

2-1/2 teaspoons minced fresh gingerroot

1-1/2 teaspoons minced garlic

24 boneless skinless chicken thighs (about 6 pounds)

 

In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.

 

Drain chicken, discarding marinade.

 

Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Panda Express Orange Chicken

Our family loves orange chicken from Panda Express. This recipe comes as close as you can to replicating it at home!

3 lbs chicken thighs or breasts, cut into 1-inch cubes

 

Batter

1 Tbsp salt

1 tsp white pepper

1 cup cornstarch

3 cups flour

1 egg

3 cups water

2 Tbsp oil

 

Stir chicken into batter. Cover and chill for 30 min.

 

Fry in batches for 6 min each til golden brown. Remove to paper towel-lined tray.

 

Sauce

2 tsp oil

½  tsp chili flakes

1 tsp. freshly grated ginger

2 Tbsp. minced garlic

½  cup sugar

½  cup brown sugar

½  cup orange juice + more if needed

½  cup vinegar

¼ cup soy sauce

slurry (¼ cup water + ¼ cup cornstarch)

 

Add fried chicken and toss. Serve with fried rice.

Chicken Fajitas

-Taste of Home, modified

2 tablespoons fresh lime juice

1 tsp. salt

1 ½ tsp. dried oregano

1 ½ tsp. ground cumin

1 tsp. garlic powder

½ tsp. onion powder

½ tsp. chili powder

½ tsp. paprika

½ tsp. crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

½ medium sweet red pepper, julienned

½ medium green pepper, julienned

½ medium sweet yellow pepper, julienned

½ large onion, julienned

6 flour tortillas (8 inches), warmed

Shredded cheddar cheese, salsa, guacamole and sour cream

In a large resealable plastic bag, combine lime juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

BBQ Chicken Calzone

-Tasty

INGREDIENTS

1 tablespoon butter

1 red onion, julienned

1 pound pizza dough

6 slices provolone cheese

1 rotisserie chicken, shredded

½ cup BBQ sauce

1 egg (beaten for egg wash)

PREPARATION

1. Preheat oven to 375˚F/190˚C

2. Over medium heat, melt butter and add onions.

3. Cook onions until golden brown and caramelized, stirring occasionally.

4. Roll out the pizza dough until it is about 14 inches by 8 inches, and lay on a piece of parchment paper.

5. Place slices of provolone across the center of the dough.

6. Add shredded chicken, caramelized onions, and BBQ sauce.

7. Fold the longer sides in first, one at a time, and pinch the edges to seal. Cut off any excess dough and pinch together.

8. Flip it over and apply an egg wash to the outside of the dough.

9. Carefully, make two to three inch slits on the top for ventilation.

10. Bake for 25-30 minutes, or until golden (times & temperatures may vary depending on the oven).

11. Cut into two inch pieces & serve with extra BBQ sauce.

12. Enjoy!

Family Pleasing Chicken

The original title of this recipe is Man-Pleasing Chicken - which it is, but it is also me-pleasing and children-pleasing too, so I changed the title to suit me. Super duper easy and yummy! One of those dishes that EVERYONE in my family loves- which doesn't happen very often! And... I get to use the rosemary growing in my garden box. I've served it with mashed potatoes and baked potatoes, but it would probably be really good served with rice.

-Witty in the Kitchen

1 ½ lbs. boneless-skinless chicken thighs

½ cup dijon mustard

¼ cup real maple syrup (don't use Log Cabin for this recipe!)

1 Tbsp. rice vinegar/rice wine vinegar

Fresh rosemary, chopped

Salt and pepper

Preheat oven to 450 degrees. In a small bowl, mix together mustard, maple syrup and rice vinegar.

Line 9x13 baking dish with foil. Put chicken thighs in the dish and salt and pepper. Pour mustard mixture over the chicken, turning to coat.

Bake for 20 minutes. Turn each piece of chicken over and return to oven for 20 more minutes or until meat thermometer reads 165 degrees.

Let the chicken rest for 5 minutes before serving. Serve with sauce and a sprinkling of fresh rosemary.

Thai Chicken Pizza

The Thai Chicken Pizza from California Pizza Kitchen is one of my favorites - this comes pretty close!

Enough for 2 pizzas

Spicy peanut sauce:

1/2 cup peanut butter

1/2 cup plum duck sauce

2 tsp. red wine vinegar

½ tsp. dried ginger or 1 tsp. freshly grated ginger

2 minced garlic cloves

2 Tbsp. toasted sesame oil

2 tsp. soy sauce

1 tsp. garlic and chili paste (more if you like the heat)

1 Tbsp. oyster sauce

2 Tbsp. water

Thai chicken pieces:

1 Tbsp. olive oil

½ lb. boneless, skinless chicken breast, cut into small dice

For the pizza:

Pizza dough – double crisp crust pizza recipe

flour, for handling

2 cups shredded mozzarella cheese

4 scallions, slivered diagonally

1/2 cup white bean sprouts

1/4 cup shredded carrot

2 Tbsp. chopped roasted peanuts

2 Tbsp. chopped fresh cilantro

Preheat oven and baking stone to 475° 1 hour before baking.

To make sauce: Combine ingredients in a small pan over medium heat.

Bring the sauce to a boil; boil gently for one minute.

Divide into 2 portions for use on chicken and pizzas; set aside.

To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.

Set aside until cool, then coat with the sauce that was reserved for the chicken.

To make the pizzas: Roll dough out on parchment paper. Use a pizza peel or flat cookie sheet to transfer to baking stone in the oven. Bake for 3 minutes. Use the pizza peel/cookie sheet to remove the pizza from the oven. Spread with sauce and sprinkle with cheese and distribute half the chicken, green onions, bean sprouts, and carrots. Sprinkle with additional cheese and top with chopped peanuts. Remove parchment paper and slide pizza back onto baking stone. Bake for an additional 5-10 minutes until crisp and golden and cheese is bubbly. Remove from oven and sprinkle with chopped cilantro.

Massaman Curry

I love Thai food and one of my favorite dishes is Massaman Curry. I ran across this recipe on Pinterest and we made a special trip to the Asian market to get some of the ingredients. It was SOO worth it! Yummy!

- The Very Hungry Cook

1 lb. boneless, skinless chicken breast (I used thighs)

3 Tbsp. massaman curry paste (I used ¼ cup)

8 cardamom (I used 1 tsp. ground)

2 sticks cinnamon (I used ½ tsp. ground)

3 whole star anise

6 small/3 large shallots; peeled, quartered if large

2 cans coconut milk

1 cup water

1 ½ Tbsp. fish sauce

2 medium potatoes, peeled and quartered

½ Tbsp. tamarind paste

1 Tbsp. brown sugar

3-4 Tbsp. peanuts, roasted and unsalted

2 Tbsp. peanut/vegetable oil

Thai basil leaves – a handful, chopped

Cut the chicken into bite sized pieces.

Add 1 tbsp of the oil and the massaman curry paste to the chicken. Mix well, and set aside to marinate.

Heat the remaining oil in a pan.

Once the oil is hot, fry the cinnamon, cardamom and star anise in it for 30 seconds.

Add the shallots and fry until golden-brown.

Then add the chicken, lower the flame and let it cook for 3-5 minutes.

Add coconut milk, fish sauce, water, potatoes, peanuts and half the basil.

Bring the mixture to a boil.

Cover and simmer for 30 minutes or until the potatoes are cooked through.

If needed, remove the lid and cook until the curry reaches desired thickness.

Check seasoning.

Remove the pan from the flame.

Stir in the tamarind paste, brown sugar and remaining basil.

Serve hot with jasmine rice.