{Lemon, Thyme, & Parmesan Orzo}

{Ingredients}

  • 1 Tbsp butter
  • 1 cup orzo pasta
  • 1 minced garlic clove
  • 1¾ cups chicken broth 
  • ⅓ cup grated Parmesan cheese
  • 1 Tbsp fresh minced thyme leaves
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest
  • ¼ tsp salt
  • fresh ground pepper
  • shredded cooked chicken

{Instructions}

Melt the butter over medium heat in a skillet. Pour the orzo in and stir until it is toasted. Add the minced garlic. Pour in the chicken broth and bring to a boil on high heat. Then reduce to a low simmer and cook for 8 to 10 minutes or until most of the liquid has been absorbed. Remove from heat and stir in cheese, chicken, thyme, lemon juice, zest, salt, and pepper. Serve.

Comments

Post a Comment

Popular posts from this blog

{Pico de Gallo}

{Ingredients} 3 chopped roma tomatoes 1/2 diced yellow onion 1 diced banana pepper or jalapeno 1/2 diced bell pepper ¼ cup fresh chopped cilantro 1 clove garlic minced 1 tsp salt 1 lime juiced {Instructions} In a small bowl stir together the tomatoes, onion, peppers, garlic, and cilantro.  Squeeze the lime juice into the bowl, add salt, and stir to combine. Chill.
Read more

{French Bread}

{Ingredients} 2 ¼ c. warm water 2 Tbsp sugar 2 Tbsp yeast 1 Tbsp salt 2 Tbsp oil 5 ½ -6 cups flour-stirred before measured {Directions} First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for bot...
Read more

{Pumpkin Crumble}

Our friends Brynn & Lisa brought this to a gathering we had and everyone loved it.  {Ingredients} 1 box yellow cake mix  1 15oz can pumpkin puree  1 12 oz can evaporated milk  3 large eggs 3/4 cup sugar 1 tsp ground cinnamon 1/2 tsp salt 1 1/2 cups chopped pecan 1 cup melted butter {Directions} Preheat oven to 350ºF. Grease 9 x 13 pan with butter. In a mixing bowl, add pumpkin, milk, eggs, sugar, cinnamon, and salt. Whisk until combined. Pour into greased pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle pecans over the cake mix. Pour butter over the cake mix and pecans. Bake for 50 to 55 minutes then insert a toothpick to check if it is done. Cool and then serve. 
Read more