Salads

Summer Veggie Orzo

~ lindy

Enjoy this light and fresh veggie orzo salad.  Very Yummy on those hot summer days!

Veggie Orzo Salad

*3-4 tablespoons Extra Light Olive Oil

*1/2 pound Orzo

*1/4 cup chopped Onions, red, yellow or white

*2-3 Garlic Cloves, minced or pressed

*Small Zucchini, sliced and halved

*Small Yellow Zucchini, sliced and halved

*5 small Portobello mushrooms, sliced

*1-2 cups of Chicken Broth

*1/2 cup Grape or Cherry Tomatoes, sliced, added last

*2-3 tablespoons Soy Sauce

*1/4 cup chopped Flat Parsley

*Salt and Pepper to taste

In a cast Iron Skillet heat until warmed, add the olive oil, onions, and garlic, sauté for about 1 minute.  Add the orzo and sauté until slightly golden.  Then add zucchini’s and cook a couple of minutes and add mushrooms and sauté another minute.   Add 1 cup of the chicken, adding more as need until orzo is cooked about 4-5 minutes.

Add the soy sauce, tomatoes and salt and pepper.  Plate and top with chopped flat parsley.  Enjoy warm!



Enjoy!

Lindy

Lemon Chili Chicken

~ lindy

Lemon Chili Chicken
*
*5 large chicken Breasts, sliced in half making 10 filets

*

Lemon Chili Marinade

*

*3/4 cup water

*3-4 Tablespoons Frozen Pineapple Orange Concentrate, mix with the 3/4 cup water

*2 Tablespoons Extra Light Olive Oil, more for cooking

*2 Tablespoons Brown Sugar

*4 teaspoons Srirache Sauce

*3 teaspoons Chili Powder

*1 teaspoon ground Coriander

*

Divide the marinade ingredients (except for water and pineapple orange concentrate) between two, 1 plastic Ziploc gallon sized bag and mush around in the bag OR whisk together in a bowl all ingredients and then divide marinade in half and add to each bag. Add 1/4 cup of the mixed water and orange pineapple juice leaving 1/4 of a cup of the juice for the last few minutes of cooking.

*

Add 5 chicken filets to each Ziploc bag with marinade. Remove most of the air from the bags and close the bags and squeeze bags to coat all the pieces of chicken. Marinade 6 hours or overnight.

*

After marinating, remove chicken from bags and cook on medium heat in a heated cast iron skillet/skillets with a couple of tablespoons of olive oil. Cook for 5-6 minutes on each side or until no longer pink and juices run clear. Add 1/8 cup of the pineapple oranges to each skillet cook for a 2 more minutes. Let the chicken rest for a few minutes before cutting or serving and enjoy!

*

Note: (I like to add the remaining orange juice with cooked chicken and place the cast iron skillet/skillets in a 350*F. oven for 15-20 minutes. This makes a moist chicken.)

Also see Lemon Strawberry Basil Pasta Salad


                       


 

Enjoy!

Lindy