Lemon Chicken Orzo

Lemon Chicken Orzo

Lemon Chicken Orzo Ingredients:

4 bone-in chicken thighs
salt and pepper, to taste
3 T. olive oil
3 cloves garlic, peeled and chopped
1 c. orzo pasta
3 c. chicken broth
1 T. lemon zest
½ organic lemon, thinly sliced and seeds removed
½ c. fresh parsley, chopped, plus some whole sprigs for garnish
Freshly grated Parmesan cheese, to serve

Lemon Chicken Orzo

Lemon Chicken Orzo Instructions:

Pat chicken thighs with a paper towel to remove excess moisture, then season with salt and pepper.

In a large skillet with deeps sides, heat olive oil and garlic over medium-high heat. When garlic turns brown, remove chunks from pan and discard.

Place chicken, skin side down, in the heated pan and cook for approximately 4 or 5 minutes, or until nicely browned. Turn and repeat on the other side. Cook for an additional 5 minutes. Remove the chicken from the pan and keep warm.

Pour off excess fat in pan, while reserving approximately 2 tablespoons. Reduce heat to medium and add the orzo to pan. Stir until orzo is coated and slightly toasted. Add chicken broth to skillet and stir to scrape up brown bits from bottom of pan.

Increase heat to medium-high and bring broth to a boil, then reduce heat to low. Return chicken breasts to skillet along with lemon zest and slices. Simmer, covered, for approximately 10 minutes or until the orzo is tender. Keep an eye on it during this time to make sure there is enough liquid in skillet to keep orzo from sticking to the bottom. Stir occasionally.

Uncover and continue simmering until most of the excess liquid has been absorbed, approximately 2-3 minutes. Stir in chopped parsley and season with additional salt and pepper, if desired.

Serve immediately with freshly grated Parmesan cheese, if that suits your taste.

Lemon Chicken Orzo Notes:

Lemon chicken orzo is perfect for those busy weeknights when you want something quick and satisfying that won’t dirty every dish in your kitchen. This recipe pairs bone-in chicken thighs with lemony orzo for a hearty meal you can have on the table in just over half an hour.

For this recipe, the chicken thighs are cooked with skin on to impart extra flavor, but removed for serving to reduce the amount of fat you consume.

Recipe Books:

30 Delicious Chicken Breast Recipes (Fabulous Chicken Dishes – The Chicken Recipes Collection Book 1)

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Release Date2012-07-27T00:00:00.000Z
LanguageEnglish
Number Of Pages65
Publication Date2012-07-27T00:00:00.000Z
FormatKindle eBook

40 Recipes For Chicken For Your Slow Cooker – Including 10 Slow Cooker Chicken Wings Recipes (Easy Dinner Recipes – The Chicken Slow Cooker Recipes Collection Book 3)

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Quick and Easy Paleo Chicken and Fish Recipes (Civilized Caveman Cookbooks Book 4)

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The "I Love My Air Fryer" Keto Diet 5-Ingredient Recipe Book: From Bacon and Cheese Quiche to Chicken Cordon Bleu, 175 Quick and Easy Keto Recipes ("I Love My" Series)

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Number Of Pages224
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The "I Love My Instant Pot®" Soups, Stews, and Chilis Recipe Book: From Chicken Noodle Soup to Lobster Bisque, 175 Easy and Delicious Recipes ("I Love My" Series)

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LanguageEnglish
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Wusthof Classic 6-Piece Chef Knife Set Review

Wusthof Classic 6-Piece Chef Knife Set Review

Over time you will most likely come to the conclusion that the inexpensive block knife set you purchased years ago is not doing the job you want. You will find that the Wusthof Classic 6-Piece Chef Knife Set is a much better product and will last a long time. This high-quality collection of kitchen tools is something you will use and enjoy for the rest of your life.

It is so much easier to do any job when you have the right tools. Not surprisingly, this is one of the main reasons some home cooks choose to upgrade to a quality knife set like the Wusthof Classic 6-Piece Chef Knife Set. When precision and sharpness matter, you can count on your Wustof knives to deliver.

What to expect from the Wusthof Classic 6-Piece Chef Knife Set

This Wusthof Classic 6-Piece Chef Knife Set is crafted from stainless steel in Solingen, Germany. (The Solingen stamp on the knife blades is a sign of quality). These knives will stay sharp and precise provided you don’t give in to the temptation of putting them in the dishwasher. However, the included sharpening steel makes it easy to re-sharpen these precisely cut blades as needed.

What sets a good chef knife apart from regular kitchen knives is balance. You will notice a difference in how these knives feel in your hands as you work with them. In fact, one Amazon reviewer shared a story of how he tried a set of these out at his brother’s house and purchased his own set shortly thereafter because of this.

There is a noticeable difference that you will appreciate each time you pull out one of these knives to do some chopping, trimming, or cutting. Considering how much time you spend in the kitchen prepping meals, it only makes sense to get a set of tools that will make the job easier and more efficient.

Unlike some other collections, Wusthof Classic 6-Piece Chef Knife Set includes a great mix of knives that will handle most, if not all, of your kitchen prep tasks.

Components of the Wusthof Classic 6-Piece Chef Knife Set

  • 3-inch paring knife
  • 9-inch carver
  • 8-inch chef’s knife
  • 8-inch bread knife
  • 5-inch boning knife
  • 9-inch sharpening steel

As previously noted, these knives should last a lifetime. Although you may decide to add a specialty knife here and there as your culinary skills grow, you will continue to use these staple knives day in and day out for many years to come.

You can rest easy when you invest in Wustof knives because the company stands 100% behind their product with a solid lifetime guarantee. Wusthof has been in business for more than 200 years and they are known for great customer service and quick replacement in the rare cases it is needed.

Because high-end knife sets such as this are a specialty item, there are not a lot of reviews on Amazon to help with your research. However, it is worth noting that the Wusthof Classic 6-Piece Chef Knife Set offers an impressive 4.8 (out of 5) stars from the nearly 165 reviews posted at the time of this writing. Of those reviews, nearly 90% are for the full 5 stars.

Wusthof CLASSIC Six Piece Cook's Set, 6, Black

Wusthof Classic 6-Piece Chef Knife Set

Another thing worth noting is some buyers reported that the 8-inch bread knife is a little short for their taste. If this is a deal breaker for you, you might want to take a look at other sets or consider purchasing your knives a la carte instead of in a set like this.

In summary, the Wusthof Classic 6-Piece Chef Knife Set is a high-quality and durable collection you will treasure and use in your kitchen for the rest of your life. It’s a great addition to the kitchen of anyone who cooks and also makes a lovely gift.

You can check out all the details here:

Details on Amazon

If, however, the Wusthof Classic 6-Piece Chef Knife Set is more than you’d like to invest right now, you can save a bit by choosing the Mercer Culinary Genesis 6-Piece Forged Knife Block Set instead. This more cost-effective option is a wonderful introductory knife set that comes with an attractive contemporary, tempered-glass block.

On the other hand, if you want a true professional chef’s knife set – and you don’t mind investing a little more money to get it –you won’t go wrong with the Shun 8-Piece Classic Student Knife Set.

Creamy Butternut Squash and Mascarpone Orecchiette

Creamy Butternut Squash and Mascarpone Orecchiette

Creamy Butternut Squash and Mascarpone Orecchiette Ingredients:

4 c. butternut squash, cubed (or 15-oz. bag frozen)
1 medium red onion, roughly chopped
4-5 large cloves garlic, peeled
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
1 lb. orecchiette pasta
¼ c. heavy cream
½ c. mascarpone cheese
2 T. unsalted butter
½ c. Parmesan cheese, freshly grated (plus extra for serving)
2 T. fresh thyme leaves

Creamy Butternut Squash and Mascarpone Orecchiette

 

Creamy Butternut Squash and Mascarpone Orecchiette Instructions:

1. Pre-heat your oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.

2. Add butternut squash, red onion, and garlic cloves to a large bowl. Drizzle with the olive oil and season with salt and black pepper, to taste. Gently toss to combine and transfer to the prepared baking sheet. Spread into a single layer without overcrowding.

3. Place the vegetables in the pre-heated oven and roast for 25-30 minutes, turning halfway through, or until vegetables are fork tender and golden brown.

4. While the butternut squash mixture is roasting, prepare the orecchiette according to package instructions. Once the pasta is al dente, reserve one cup of the cooking water prior to draining. Return pasta to the pot and set aside.

5. Remove the roasted vegetables from the oven and carefully transfer to a food processor or a high-speed blender. (Do not overfill). Cover and blend until completely smooth. Add a little of the reserved cooking liquid, if necessary.

6. Temper the heavy cream by stirring a one or two tablespoons of the hot butternut squash puree to it before adding to the blender. Add the mascarpone cheese and blend until smooth.

7. Pour the creamy butternut squash sauce into the pot with the pasta and stir to combine. Add some of the reserved cooking liquid to thin out the sauce, as needed.

8. Stir in the butter, Parmesan cheese, and fresh thyme leaves. Season with additional salt and black pepper, to taste, and serve immediately topped with additional Parmesan cheese, if desired.

Creamy Butternut Squash and Mascarpone Orecchiette recipe

Notes re Creamy Butternut Squash and Mascarpone Orecchiette:

You may be interested to know that orecchiette pasta is originally from Puglia, in Italy

The blend of heavy cream, mascarpone cheese, butter, and Parmesan cheese makes this dish very rich, so you may find it is best served as a side dish instead of a main course.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4


Creamy Golden Gazpacho Soup

Creamy Golden Gazpacho Soup

Creamy Golden Gazpacho Soup Ingredients:

1¼ lbs. yellow tomatoes, roughly chopped
2 large cloves garlic, peeled
1 large yellow pepper, seeded and roughly chopped
2 c. whole kernel corn (fresh or frozen)
1 T. honey
1t. fresh ginger, finely minced
½ t. smoked paprika
Sea salt and black pepper, to taste
2/3 c. Greek yogurt + more for garnish
2 T. fresh chives, finely chopped

Creamy Golden Gazpacho Soup recipe

Creamy Golden Gazpacho Soup Instructions:

  • Working in batches, if necessary, add tomatoes, garlic, yellow pepper, and corn to a high-powered blender. Blend on high speed until smooth, generally around 1-2 minutes.
  • Transfer blended vegetables to a large high-sided skillet or pot set over medium heat. Stir in the honey, ginger, and smoked paprika. Season with salt and black pepper, to taste, and cook, stirring frequently, until heated through.
  • Remove from heat and cool completely before stirring in the Greek yogurt. Transfer to an airtight container to chill, preferably overnight.
  • Take soup from refrigerator and transfer to individual serving bowls. Garnish each bowl with a dollop of Greek yogurt and fresh chives before serving.

Creamy Golden Gazpacho Soup Notes:

This recipe, originally from Spain, is best prepared one or two days in advance. While most tomato-based recipes taste better the next day, this soup needs the extra time for the flavors to mature and develop completely.

Preparation time: 15 minutes + time to chill (overnight)
Cooking time: 10 minutes
Serves: 4-6


Crisp Zucchini Fries with Marinara Sauce

Crisp Zucchini Fries with Marinara Sauce

Crisp Zucchini Fries with Marinara Sauce Ingredients:

½ c. almond (or coconut) flour
½ t. garlic powder
½ t. onion powder
1 t. smoked paprika
1 t. Italian seasoning
Sea salt and black pepper, to taste
2 large eggs
2 T. water
1 c. Parmesan cheese, freshly grated
2 small, firm zucchini, halved and cut into ¼-inch thick slices

Crisp Zucchini Fries

Marinara Sauce Ingredients:

2 T. extra virgin olive oil
2-3 garlic cloves, minced
1 t. dried oregano
½ t. red pepper flakes
2 T. tomato paste
1 8-oz can crushed tomatoes
¼ c. fresh basil, thinly sliced
¼ c. fresh parsley, chopped
Sea salt and black pepper, to taste

Crisp Zucchini Fries with Marinara Sauce Instructions:

  • Preheat the oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Set aside.
  • In a pie pan or shallow bowl, combine the almond flour, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season with salt and black pepper, to taste. Set aside.
  • In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy and set aside.
  • Add the freshly grated Parmesan cheese to a third bowl and set aside.
  • Dredge zucchini pieces in the seasoned almond flour before dipping into the egg mixture. Allow excess egg to drain off each piece before transferring to the bowl with the Parmesan cheese. Turn to evenly coat each piece of zucchini before transferring to the prepared rack. Season with additional salt and black pepper, if desired.
  • Place baking sheet into preheated oven and roast until golden and crisp, around 20-25 minutes. Flip the fries once halfway through the cooking time.
  • While the zucchini is roasting, combine olive oil, garlic, oregano, red pepper flakes, and tomato paste in a medium saucepan over medium-high heat. Cook, stirring frequently, until the garlic is fragrant, around 1-2 minutes. Season with salt and black pepper, to taste, and stir to combine.
  • Reduce heat and add the crushed tomatoes and cook until bubbly and slightly reduced, around 8-10 minutes. Remove from heat and stir in the fresh basil and parsley. Transfer to a serving dish and keep warm.
  • When ready, remove zucchini fries from oven and serve immediately with herbed marinara sauce.

Crisp Zucchini Fries with Marinara Sauce Notes:

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Zucchini has a lot of natural moisture in it, so getting crispy results can be tough when oven roasting it. Because of this, small, firm zucchini work best for this recipe. As a precaution, you may also want to remove excess seeds prior to dredging each piece in the seasoned almond or coconut flour.

 

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Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Bacon-Wrapped Water Chestnuts with Spicy Mustard Dip

Bacon-Wrapped Water Chestnuts Ingredients:

8 strips center-cut bacon
1/3 c. gluten-free soy sauce
3 T. honey, preferably local
2 8-oz. can water chestnuts, rinsed and drained
¾ c. Greek yogurt
2½ T. Dijon mustard
1 T. hot sauce
¼ t. cayenne pepper
2 T. fresh parsley, roughly chopped
Sea salt and black pepper, to taste

Bacon-Wrapped Water Chestnuts Directions:

  • Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.
  • Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.
  • Preheat oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
  • Drain water chestnuts, but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on baking rack.
  • Repeat with remaining water chestnuts. Each appetizer with reserved marinade on all sides. Place prepared baking sheet in preheated oven for 20 minutes, then remove from oven and brush with more marinade before returning to oven for another 10-15 minutes.
  • While the water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.When finished, remove the bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping.

Bacon-Wrapped Water Chestnuts

Bacon-Wrapped Water Chestnuts Notes:

This tasty little appetizer is reminiscent of the classic Rumaki, without the chicken livers and brown sugar. In this version, honey provides a touch of sweetness, while a spicy mustard dip adds some heat. Together, they create a winning combination that you are sure to like.

Preparation time: 30 minutes
Cooking time: 30-35 minutes
Serves: 4-6 (approximately 24 appetizers)

Lodge Pre-Seasoned Cast Iron Combo Cooker

Lodge Pre-Seasoned Cast Iron Combo Cooker

When it comes to cast iron, you’ll want only the best quality – and that’s what you’ll get from the American-made, Lodge Pre-Seasoned Cast Iron Combo Cooker. Pre-seasoned means you can take it out of the box and begin using immediately. This is a 3.2 quart cast iron combo cooker, which means you get several cooking tools in one: a deep skillet, fryer, Dutch oven, and even a lid that doubles as a shallow skillet or griddle.

Boasts superior heat retention for even, thorough cooking.

Pre-seasoned so you can start using it expertly without sticking or having to break in your new, cast-iron cookware – the more you use it, the better it gets. It is perfect for stovetop applications such as searing, frying, sauteeing and simmering. Or, pop it in the oven to bake and roast your favorite, one-pan meals.

Can be used with indoor and outdoor cooking applications. Perfect for the grill, even works for campfire cooking
Tough, durable construction promises decades of dependable use.

Use and care of the Lodge Pre-Seasoned Cast Iron Combo Cooker:

  • No need to season this cookware for first-time use. This cast iron combo is pre-seasoned for your convenience.
  • To clean, wash by hand in warm water, with a small amount of mild soap, or no soap at all.
  • Dry immediately after washing, using a lint-free cloth or paper towel.
  • Use a paper towel to coat with a light layer of vegetable oil.
  • Store in a dry place.

Instant Pot® Cheeseburger Soup

Instant Pot® Cheeseburger Soup

Instant Pot® Cheeseburger Soup Ingredients:

2 T. extra virgin olive oil
½ medium white onion, finely diced
1 lbs. ground sirloin
1 T. Italian seasoning
Sea salt & black pepper, to taste
1 lbs. red potatoes, chopped small
3 c. beef broth, preferably organic, divided
½ c. heavy cream
4 c. sharp cheddar cheese, finely shredded
2 T. fresh parsley, finely chopped
½ t. smoked paprika

Instant Pot® Cheeseburger Soup

Instant Pot® Cheeseburger Soup Directions:

Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.

Once hot, add the diced onion and ground sirloin. Add the Italian seasoning and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the onion develops some color and the beef is mostly browned, approximately 6-7 minutes.

Push the “Keep Warm/Cancel” button and add the red potatoes and beef broth. Add lid and lock into place. Switch the vent to “Sealing” and select the “Manual” setting on “High.” Adjust cook time to 3 minutes.

When cook time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining steam before carefully removing the lid.

To prevent curdling, temper the heavy cream by adding 2-3 tablespoons of the hot liquid from inside the Instant Pot® to it before adding it to the container. Stir to combine.

Add the cheddar cheese, one cup at a time, and stir until completely melted. Serve immediately with some freshly chopped parsley and a sprinkle of smoked paprika for garnish, if that suits you.

Instant Pot® Cheeseburger Soup Notes:

Preparation time: 15 minutes
Active cooking time: 10 minutes (+ time to come to pressure)
Natural release: 10 minutes
Makes 4-6 serves


Crab Cakes

Crab Cakes

Crab Cakes Ingredients:

olive oil for frying
1 small sweet onion, finely minced
4 garlic cloves, grated
1 1/2 pounds jumbo lump crab meat
1 1/2 cups almond meal (low carb alternative for binding)
2 tablespoons mayonnaise (add a bit more if too dry)
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves
Kosher salt and freshly ground black pepper

cakes

Crab Cakes Instructions:

Heat a touch of olive oil in a skillet over medium-low heat and add onion, cooking until softened and carmelized a bit, about 6 to 10 minutes.

Stir garlic into skillet with onion and cook 1 minute longer, then scrape onion garlic mixture out into a large bowl.

Add to the bowl the crab meat, almond meal, mayonnaise, egg white, lime juice, and cilantro, and fold together just until blended, being careful not to totally break up the crab meat.

Season to taste with salt and pepper.

Shape into 12 to 16 small patties, set them on a tray, cover with plastic and put in refrigerator for at least 1 hour or longer before cooking.

When ready to cook, pour olive oil into a large skillet (about 1/2 inch of oil) over medium heat, and when oil is hot, add a few crab cakes, making sure they are not crowded.

Cook until browned, flip and cook the other side until browned, then remove to a rack covered in paper towels. Continue until all crab cakes are cooked.

You could serve as is as appetizers or turn them into Sliders by serving on small buns.


Blueberry Crepes

Blueberry Crepes

Ingredients for Blueberry Crepes:

2 egg whites
2/3 C of fat free milk
2 tsp canola oil
1/2 C of flour
1/4 tsp salt
1/4 C of reduced sugar orange marmalade
1 C of unsweetened blueberries
Splenda, equivalent to 8 tsp of sugar
1/2 C fat free sour cream
1/8 tsp of cinnamon

Instructions for Blueberry Crepes:

  • Place the egg whites, milk and oil in a bowl and whisk until well blended.
  • In a separate bowl combine the flour and salt.
  • Add the flour mixture to the egg white mixture and blend it in well.
  • Place the marmalade into a saucepan.
  • Stirring constantly, cook the marmalade over low heat until completely melted.
  • Remove from the heat and stir in the blueberries and Splenda.
  • Mix the sour cream and cinnamon together.
  • Coat a small skillet with cooking spray.
  • Place the skillet over low heat and add 2 tbsp of the batter.
  • Lift the pan to evenly coat the bottom with the batter.
  • Cook until the top is dry and the bottom is lightly browned.
  • Remove the crepe to a wire rack to cool and continue cooking the batter until all the batter is used.
  • Preheat the oven to 375 degrees.
  • Spread each of the crepes with 1 tbsp of the sour cream mixture.
  • Roll each crepe up over the mixture and place in a baking dish.
  • Spoon the blueberries over the top of each crepe.
  • Bake for 15 minutes.

This is a healthy breakfast to serve to your family and makes 4 servings. Use raspberries, blackberries or strawberries in place of the blueberries if you prefer.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate value per serving)
Calories 173; Fat 3g; Saturated Fat 0g; Carbohydrates 32g; Fiber 2g; Protein 7g; Cholesterol 1mg; Sodium 231mg