Creamy Lemon Orzo with Chicken

 

One Pot Creamy Lemon Orzo with Chicken

Yield: 6 servings

 

Prep Time: 20minutes mins

Cook Time: 15minutes mins

Total Time: 35minutes mins

Ingredients

• 1 tablespoon olive oil
• ½ cup finely diced onion
• 3 cloves garlic, finely minced or pressed through a garlic press
• 1 ½ cups (10 ounces) uncooked orzo
• 3 cups low-sodium chicken broth
• 1 cup milk (preferably not skim)
• ½ cup cream
• ¼ cup fresh lemon juice (from about 2 lemons - zest them before juicing, the zest will be used later)
• ¼ teaspoon salt
• Pinch black pepper
• 1 cup freshly grated Parmesan cheese, plus more for serving (optional)
• 3 cups cooked, chopped chicken
• 2 to 3 cups chopped fresh baby spinach
• 2 teaspoons fresh lemon zest

Instructions 

• In a deep 12-inch skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, stirring constantly.
• Add the orzo and cook, stirring constantly, until lightly toasted and sizzling, 1 to 2 minutes.
• Stir in the broth, milk, cream, lemon juice, salt and pepper.
• Bring to a simmer. Cook at a gentle simmer (not a hard boil), stirring often, for 9 to 10 minutes until the orzo is al dente. There will still be liquid in the pan - this helps create the sauce for the pasta.
• Remove from the heat and add the Parmesan cheese. Stir until melted. Season to taste with additional salt and pepper, if needed (important!).
• Stir in the chicken, spinach and lemon zest. Heat through over medium-low heat, if needed.
• Serve warm with additional Parmesan cheese, if desired. The pasta will thicken as it cools and is best served as soon as possible for optimal creaminess.

Mels Kitchen

Slow Cooker Creamed Peas, Potatoes, and Ham

Slow Cooker Creamed Peas, Potatoes, and Ham

Slow Cooker Creamed Peas, Potatoes, and Ham is a super quick and easy version of a hearty and comforting classic your grandma used to make!

Prep Time20minutes minutes

Cook Time6hours hours

Total Time6hours hours 20minutes minutes

Servings8 -10

AuthorAmy

Ingredients

• 1 1/2 chicken broth
• 4 c. diced potatoes
• 2 c. diced ham
• 1/2 diced onion
• 1/3 c. flour
• 1/2 tsp. salt
• 1/2 tsp. seasoned salt
• 1/4 tsp. cracked black pepper
• 1/2 tsp. ground thyme
• 1 T. dried parsley
• 2 c. shredded cheddar cheese divided
• 1/4 c. butter
• 2 c. frozen peas
• 1 c. sour cream
• milk to thin if necessary

Instructions

• Add potatoes, ham, onion, seasonings, one cup of cheese, and flour to slow cooker. Toss together to coat in flour.
• Pour chicken broth over potatoes. Stir. Set slices of butter over potatoes.
• Cook on low for 4-6 hours.
• After cooking stir frozen peas, and sour cream into the potato mixture. The peas will thaw and warm quickly. If creamed potatoes are too thick add a little extra milk to think them out. If they are too thin make a little slurry of flour mixed with milk and add it to the potatoes. It will thicken after a few minutes. You might also want to taste and add more salt to taste.
• Top potatoes with remaining cheese. Put the lid back on the slow cooker and let it sit for a few minutes until the peas are melted.
• Serve warm!

Vanilla Base Ice Cream

Vanilla Ice Cream:

•  2 c cream
• 2 c whole milk
• 1 c sugar (divided for strawberry)
• 2 tsp vanilla

Directions:

1. Whisk in bowl and let rest 10 min
2. Whisk again to make sure sugar is dissolved
3. Churn in ice cream maker

STRAWBERRY:

• 2 c blended up strawberries:  About 6 c strawberries fresh or frozen and thawed 

With Strawberry Swirl or use as a topping:

• 2 c blended up strawberries
• 3 Tbs granulated sugar (just a little more)
• 1 1/2 tsp cornstarch

Strawberry Ice Cream Directions:

• Place 1/2 c sugar with blended strawberries.  Let sit 15-20 min to let strawberries release their juices.  
• In a large bowl, add the 2 c cream, 2 c whole milk, 1/2 c sugar, and 2 tsp vanilla.  Let sit 10 min. Then, add the strawberries.
• Churn in ice cream maker.

Make strawberry swirl by mixing strawberries, sugar, and cornstarch in a small sauce pan.  Bring to a boil and lightly boil for 1-2 min.  Reduce heat and cook about 5 more min until a little thickened.  Use as a sauce or swirl in the actual ice cream.

*Or 

Charoset- Easter Dish

•  4 apples, chopped
• 1 c toasted walnuts (or not)
• 1/2 c raisins
• 2 Tbs honey
• 2 tsp fresh lemon juice
• 1/2 tsp cinnamon
• pinch of kosher salt

Roasted Brussel Sprouts and carrots

12 oz brussels sprouts halves/quarters

4-5 large carrots, sliced into small chunks

2 Tbs olive oil

salt, pepper, garlic powder

Mix and place brussels sprouts face down.  Bake at 425 for 20-30 min