Strikes my fancy

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...

3 tablespoon(s) vegetable oil 2 large stalks celery , finely chopped 2 large carrots ,...

 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!

Recipe from  Chelsa's Messy Apron INGREDIENTS 1 and 1/2 cups quinoa, well rinsed 1 can (15 ounces) black beans, drained and rinsed 1 can (14.5 ounces) diced tomatoes, undrained (I used Hunt's) 1 can (15.25 ounces) corn, drained and rinsed 1 cup sweet peppers, chopped 1 poblano chili pepper (~3/4 cup), chopped 1/2 teaspoon minced garlic 1/2 cup yellow onion, chopped 2 tablespoons chili powder 1 and 1/2 teaspoons ground cumin 3 cups water (or chicken broth) 1/4 cup cilantro, chopped 1 tablespoon fresh lime juice 2-4 tablespoons taco seasoning 1 and 1/2 cups mozzarella cheese, shredded Optional: green onions, salt and pepper to taste INSTRUCTIONS Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water. Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker. Chop the sweet peppers and poblano chili pepper (remove seeds if desired). Add the chopped peppers, minced g...

1.25 pound(s)  Yukon gold potatoes , cut into 1-inch chunks 3 medium  carrots , chopped 1 can(s)  (15-ounce)  chickpeas , drained 1 pound(s)  zucchini , cut into 1-inch chunks 1 cup(s)  water 2 teaspoon(s)  fennel seeds 1 teaspoon(s)  coriander 1 teaspoon(s)  salt 1/2  teaspoon(s)  cinnamon 1/2  teaspoon(s)  pepper 1 lemon , cut into quarters 1 cup(s)  frozen peas In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini. Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover. Yum!

Another recipe from  Laaloosh!   Ingredients 1 lb extra lean ground beef (96/4) 10 oz whole wheat orzo 1 large onion, finely chopped 4 cloves garlic, minced 1 tsp ground cinnamon 2 tsp dried oregano 1 26oz can crushed tomatoes 1/3 cup reduced fat feta cheese, crumbled Salt & pepper to taste Instructions Prepare orzo according to package directions. Drain and set aside. While orzo is cooking, spray a large skillet with nonfat cooking spray, and set over medium high heat. Add in beef and cook until mostly cooked through. Add in onions, garlic, oregano, cinnamon and salt & pepper. Sauté until onions are tender and beef is cooked all the way through. Pour tomatoes into skillet with the beef mixture, and cook, and turn heat to medium. Continue to cook, while stirring occasionally, until mixture has thickened, about 15 minutes. Toss beef sauce with orzo and place into serving bowls. Top each bowl with 1 tbsp of feta. Preparation time: 10...

½   Red Onion (diced) 2 Tbs Garlic Powder 1   Kielbasa (diced) 4 Slices Bacon (diced) (eliminated) 3  15.25 oz. Cans   Black Beans 2  16 oz. Cans Refried Beans 32 oz.   Chicken Broth 1 Tbs.   Cajun Seasoning 1 Tbs.   McCormick Steak Seasoning 2 C.   Cooked White Rice 1 ½ C. Frozen Corn Kernels Salt & Pepper EVOO In a medium frying pan lightly cover the bottom with EVOO and sauté the onion, when tender remove the onion and cook the kielbasa and bacon. When the meat is brown place it along with the onion into a soup pot. Add the broth, beans and seasonings, let the chowder simmer for about 15 min. then season with salt & pepper and add the corn and rice. Cook for another 10 minutes until thick.   This was yummy!  I only used 2 cans of black beans and 1 can of refried beans.  Next time I might sub some different beans instead of 1 can of black beans.  But we WILL make this again!