Wednesday, December 24, 2014

What's Cookin Wednesday - Baked Chicken & Orzo

This recipe came my way via Lemons for Lulu.



  • 1 stick butter, divided
  • 6 chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 lb mushrooms, sliced,
  • 1 tablespoon fresh sage, chopped
  • 1 16 oz package orzo
  • 32 oz chicken broth

    Preheat oven to 375. In large skillet, melt 2 tablespoons of butter. Season chicken breast and add to butter in batches adding another 2 tablespoons in between. Brown chicken for 3 minutes, turn and brown the second side for 1 minute. Remove to a plate and keep warm.

    In a large stockpot, melt ¼ cup butter. Add shallots and garlic to butter, stirring constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant.

    Pour orzo into a 13 x 9 baking dish. Top with chicken breast. Pour chicken stock over orzo and chicken. Bake for 45-50 minutes or until chicken reaches 165 degrees and liquid has been absorbed.
Delicious!

Wednesday, December 17, 2014

What's Cookin Wednesday - Garden Rice and Red Beans

  • 3 tablespoon(s) vegetable oil
  • 2 large stalks celery, finely chopped
  • 2 large carrots, finely chopped
  • 1 medium (4-6 ounces) red pepper, finely chopped
  • 1 small (4-6 ounces) onion, finely chopped
  • Salt
  • Pepper
  • 1.5 cup(s) long grain white rice
  • 3 cup(s) water
  • 2 clove(s) garlic, crushed with press
  • 1 teaspoon(s) chili powder
  • 3 cup(s) cooked red kidney beans, or 2 cans (15 ounces each) low-sodium red kidney beans
  • 1 can(s) (28 ounces) diced fire-roasted tomatoes
  • 1 tablespoon(s) tomato paste
  • 1 teaspoon(s) (or 2) hot pepper sauce
Directions
  1. In 4-quart saucepan, heat 2 tablespoons oil on medium-high until hot. Add celery, carrots, red pepper, onion, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until just tender, stirring occasionally. Stir in rice until well mixed, then add water. Heat to boiling on high. Cover, reduce heat to medium-low, and simmer 15 minutes. Reduce heat to low and simmer 15 minutes longer.
  2. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium until hot. Add garlic and chili powder and cook 30 seconds or until fragrant, stirring. Stir in beans, tomatoes, and tomato paste. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Stir in hot sauce to taste.
  3. With fork, fluff rice, divide rice among 4 dinner plates. Top with bean.

    YUM!

Monday, December 15, 2014

Makeover Monday



 I got this neat piece from my mama with a plan already in my head to make this a bit of a bar in our new home.  The apartment we live in has yellowish walls - so you can only imagine how yellow this piece really looked against the wall!





After creating a paint booth of sorts and filling our place with fumes :-)  We ended up with this piece and I LOVE the color!