Bytes to Bites


Lemon Chicken Orzo
April 2, 2017, 1:50 am
Filed under: Pasta, Uncategorized, Weekday Meals

Introduction:

We tried this new orzo recipe tonight, with success. Sort of. My 3yo wouldn’t even try it with a chocolate bribe. But, that’s not unusual for him. If you go back to the original recipe link (noted at the bottom), the author has the weight watchers points listed as well.

Ingredients:

4 tsps all purpose flour

1/2 tsp each of garlic powder, salt and black pepper

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

1 tbsp olive oil

1 tbsp light butter

6 oz uncooked wheat orzo pasta

2 garlic cloves, minced

2 cups reduced sodium fat free chicken broth

1 cup fresh asparagus spears, cut into 1″ pieces

3 tbspns fresh lemon juice

1 cup halved grape tomatoes

additional salt to taste.

Instructions:

1. Combine the flour, garlic powder, pepper and salt in a small dish and stir to combine. Place the chicken pieces in a gallon zip-top bag and add the flour mixture. Seal the bag and shake/massage it around until the chicken pieces are coated.

2. In a large saute pan, bring the oil over medium heat and then add the chicken. Stir to coat with the oil and then cook, stirring occasionally, until the chicken pieces are cooked through and begin to brown. Transfer the cooked chicken to a side plate and cover with aluminum foil to keep warm. Wipe out the inside of the skillet.

3. Place the skillet back over medium heat and add the butter. When the butter is melted, add the orzo to the pan and stir to coat. Spread the orzo across the surface of the pan and allow it to cook for 2 minutes until a few of the orzo pieces begin to brown. Add the garlic to the pan and stir. Allow to cook for another minute.

4. Add the chicken broth to the pan and bring it to a boil. Reduce the heat to low to simmer and cover the pan. Simmer covered for 4-5 minutes and then add the asparagus. Stir and re-cover. Simmer for an additional 10 minutes. Remove from heat and stir. Add the lemon juice, tomatoes and basil along with salt to taste. Stir together and then add the reserved chicken to the pan. Stir to combine and serve.

Comments:

Alright, here’s what we did to this recipe. I did not have asparagus, so I threw peas into the pan. The did not need quite as much time as the asparagus might have, so put them in a bit later than the recipe indicates. Lemon isn’t our favorite flavor, so I should have gone easy on the lemon juice at first. Not sure if it was because I didn’t use fresh, but it seemed quite strong at first. It toned down in the cooking process, but I’d still probably start with 2 tbspns next time and see where that takes us. I think this would also be a great recipe with an alternate flavor (if I could figure out what that flavor would be). I didn’t use the entire cup of tomatoes either and this was enough for us. The last thing we added was some sliced black olives, always a favorite in our house and we liked them in this recipe too!

My husband said this was a 3.5 bits out of 5, but I downgraded it for the fact that one child only took a bit and the other one outright refused. Still, for a nice summer meal (with alternate kid choice), I would definitely make this again and look forward to trying it as leftovers!

Our Home Rating? 3/5 bites

Source: http://www.livinglou.com/2011/08/garlic-parmesan-orzo.html

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About My Ratings…
January 9, 2012, 3:30 am
Filed under: Uncategorized

I rate each of my recipes on a 5 bite scale.

Please keep in mind, this is my recipe box and one doesn’t very well keep recipes in their box that they don’t like. Therefore, even a “one bite” rating indicates the I would at least consider making the recipe again.



A New Project
January 9, 2012, 2:13 am
Filed under: Uncategorized

I’m pretty sure I need a new project right now like I need an entire chocolate cake to myself. But, there must be a chocolate cake around somewhere, because I appear to have a new blog!

Here’s my story…

I tend to use the internet quite a bit when I’m trying to locate recipes. Then, I find something I like, use it once and can’t find the original site or printed page or whatever. I decided I needed some type of electronic filing system because my motivation to actually type of the recipe and put it in my recipe box is quite low…and my recipe box is quite unused.

Then, along came pinterest. I thought pinterest might solve my problem. Here I could “pin” recipes I want to try and also recipes I’ve tried. It quickly became apparent this approach was not without it’s problems. First of all, pinterest doesn’t seem to recognize one of my favorite recipe sites. Second of all, my online “recipe box” is still dependent on others maintaining their site and links. If something disappears, gets deleted, moves on, etc, my link to that favorite recipe is gone! That’s no good!!

My solution is this blog. Here, I can post my favorite recipes and the only person I have to rely on to make sure those recipes stay where they should is me. I can sort them into categories, tag them, repost them, edit them….as far as I can tell, it’s the perfect solution!

And so Bytes to Bites was created…..

Best of all, I get to share this with you, dear readers. There may only be…none…of you right now, but I’m hoping someone comes along soon and joins me in my quest. Perhaps you’ll have a recipe for me to try out and perhaps I can make your weeknight dinners a little more interesting than they were last week.

On with the adventure!