Lemon Chicken Orzo Soup

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Lemon Chicken Orzo Soup

I can’t say enough wonderful things about this soup. Definitely didn’t see this one coming! Dad brought us another stockpile of whole fryer chickens – which is the perfect size to roast, then break down and turn into soup. But, we wanted something a little different. While I love my classics (chicken and noodle, chicken and rice) I wanted something a little different. I had a half a box of orzo, and some pretty lemons – so I went to Google to see what it could direct me too.

It led me to this recipe from Cooking Light, and it turned out exceptional. We enjoyed it for dinner last Sunday night, I ate the leftovers for lunch all week long, and was disappointed when it was all gone! Which, isn’t like me at all – I’m usually over leftovers on day 2. The lemon in it is just perfect – not enough to make you pucker or be overpowering – but just enough to brighten up the flavor of the broth.

I also think it’s a great dish to segue into spring. Still a warm and comforting soup on a chilly evening, but brings the fresh flavors of lemon and fresh parsley to the table. I’m already thinking about the next time we’ll make it! All of us in the house are still thinking and talking about this one. Definitely a new family favorite.

Lemon Chicken Orzo Soup

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced into 1/4 inch thick
1 celery stalk, thinly sliced
8 cups of chicken stock or broth
Zest of 2 lemons
Juice of 2 lemons
1 bay leaf
8 oz (1.5 cups) orzo pasta
2 cups cooked shredded chicken
1/4 cup chopped fresh flat-leaf parsley leaves
Salt and pepper, to taste

In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.

Add the chicken broth, lemon zest, lemon juice,and bay leaf and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.

Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.

Discard the bay leaf and stir in the parsley. Season with salt and pepper to taste before serving.

Source: adapted from Cooking Light

Pub-Style Shepherd’s Pie

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Pub-Style Shepherd's PieSt. Patrick’s Day is always a much anticipated holiday in our house. We’ll take any excuse to drink a good beer of course, but I also happen to look fabulous in green! I’ve never been a corned beef & cabbage gal – I usually opt for this Pot Roast with Stout Gravy for our St. Patrick’s Day Feast. But, this Shepherd’s Pie is definitely giving it a run for it’s money…

Unlike the pot roast, this recipe is completely doable after a day at work. Sweating some veggies, browning some beef, then making a quick pan gravy with plenty of dark Irish stout. And while that’s going on, you can be boiling your potatoes to mash for the topping. I baked and served right in my cast iron skillet – I always love the rustic presentation at the table, especially for something like this dish. And one less pan to wash is always a good thing.

Not terribly long in the oven either, just enough time to get the gravy bubbling and the taters nice and browned on top. Which, is actually about the time it takes to sit down an enjoy a nip of Irish spirits, or taking a few moments to read your wee little leprechauns a tall tale. Stay tuned, because I have a few other St. Patty’s Day favorites I’m looking forward to sharing with you guys this week!

Pub-Style Shepherd’s Pie

2 tablespoons unsalted butter
1 large onion, chopped fine
2 medium carrots, peeled and chopped fine
4 oz white mushrooms, chopped fine
1 1/2 pounds ground sirloin (90/10)
Table salt and ground black pepper
1 tablespoon tomato paste
5 tablespoons unbleached all-purpose flour
1/4 cup heavy cream
1 1/2 cut low-sodium chicken broth
1 cup dry, dark stout (like Guinness)
2 tablespoons soy sauce
2 teaspoons minced fresh thyme leaves
1 cup frozen peas

For the topping:
2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
Table salt
2 tablespoons unsalted butter, melted
1/3 cup heavy cream, warmed
Ground black pepper
1 large egg, beaten

Preheat oven to 375.

Place potatoes in a large pan full of cold water. Place over medium-high heat, cover, and bring to a boil. Reduce heat to low and cook potatoes until fork-tender – about 20 minutes. Drain, return to warm pan, and cover.

Melt butter in large cast iron skillet over medium-high head. Add onion, carrots, mushrooms, and a pinch of salt. Cook, stirring frequently, until the veggies are starting to brown on the edges – about 7 minutes. Remove to small bowl and set aside.

Add the ground beef to to pan along with 1 tsp salt and 1/2 tsp black pepper, breaking up with a wooden spoon as you cook. Cook until completely browned on all sides. Drain as much grease from the beef as you can. Return veggies to the pan along with the beef.

Add the tomato paste, as well as the flour to the pan – tossing with the beef and veggies to coat completely. Cook over medium-heat for about 2 minutes to brown the tomato paste and flour – this really helps develop flavor for the sauce.

Slowly pour in the beer, as well as the chicken broth. Reduce heat to low and cook until liquids thicken and start to bubble. Carefully stir in the heavy cream, soy sauce, thyme, and peas – stir to combine. Season to taste with salt and pepper.

To make the potato topping, warm 1/3 cup heavy cream and 2 Tbsp butter in a microwavable safe bowl for about 1 minute. Add warm mixture to the cooked potatoes, and use a potato masher to mash the potatoes until smooth. You can also use your stand mixer fitted with a paddle attachment. Season to taste with salt and pepper.

Spread the mashed potatoes evenly over the gravy in the cast-iron skillet. Using the tines of a fork, rough up the surface of the mashed potatoes (this helps with browning). Brush the top of the pie with a beaten egg.

Carefully place the skillet in the oven, and bake at 375 for about 40 minutes, until potatoes are browned and gravy is bubbly.

Source: adapted from Cook’s Illustrated Fall Entertaining, Fall 2010

Mushroom, Onion & Swiss Burger

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Mushroom, Onion & Swiss BurgerI’d say that sauteed mushrooms and onions are one of the best toppings for a burger in the world. And, the “old-standbys” become that way for good reason – because they’re awesome. The preparation of the mushroom and onions is but the work of a few fleeting moments, but lifts your burger into a whole different stratosphere, than just a plain ol’ cheeseburger would.

I was actually planning on making these In-n-Out copycats, when I realized I was out of pickles (the horror!) so had to change my tactics. I had a half of a package of mushrooms in the fridge, so I thought this would be the perfect opportunity to use them! Sauteed them with onion until golden, grilled the burgers, let the gooey Swiss melt – dinner was served, and it was a damn fine burger!

This really just made me hungrier for backyard BBQ’s with friends in the months ahead. Also, the beach! My mom & dad got us a portable Weber propane grill this year for Christmas. So, we’re looking forward to grilling burgers both bayside and oceanside this year! It’s also great to take to the park and grill some hot dogs for lunch while the boys play. And, I love that I can do it by myself – without Jon’s help. I see us getting quite a bit  of use out of it in the coming months. Come on, summertime!

Mushroom, Onion & Swiss Burger

2 Tbsp butter
4 oz white mushrooms, sliced
1/2 medium onion, sliced thin
2 garlic cloves, minced
1 lb lean ground beef (85/15 or 90/10)
2 tsp Worcestershire sauce
2 tsp kosher salt
1 tsp ground black pepper
4 slices Swiss cheese
4 hamburger buns
mayonnaise, optional

Prepare your grill. Make sure it’s clean, and heat to medium-high (about 400 degrees).

In a large non-stick skillet (I like my cast iron), melt butter over medium-high heat. Add mushrooms, onions, and 1 tsp salt. Cook, stirring occasionally, until the mushrooms are tender and starting to release their liquid – about 3 minutes. Reduce heat to low, add garlic and continue to stir occasionally until mushrooms and onions are golden brown. Place in small bowl and cover with foil. Set aside.

Combine ground beef, Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. With clean hands, gently mix to combine. Shape beef into 4 patties (a tip: I like to use an old mayo or peanut butter lid for forming my patties – makes quick work of it!). Season the patties with remaining salt and pepper.

Grill burgers over medium-high indirect heat for about 6-8 minutes, turning once, until meat thermometer reads 140 (for medium). Place cheese on top of burgers, close lid, and cook for 1 minute longer to let the cheese melt.

Place burgers on toasted buns, and divide the mushroom-onion mixture evenly over the burgers. Top with mayonnaise, if desired.

Ginger Pork Stir-Fry

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Ginger Pork Stir Fry

Stir-fries are one of my favorite options for a weeknight meals. Healthy, quick, and flavorful – I usually find myself adding one to our menu weekly. They’re also great for a “clean out the fridge” kind of night. I had close to a whole pork tenderloin leftover that I used for this dish. I was worried that the pork would be overcooked after stir-frying. But, it was just as tender and juicy as it was the first night we enjoyed it.

But, if you didn’t have a cooked pork tenderloin hanging around (which, you totally should make that recipe. It’s pretty much amazing) – you could of course slice it thin, and then cook in the wok before the veggies. I added broccoli, red pepper, and water chestnuts for a crunchy kick. But mushrooms, carrots, or snow peas would be other great additions. That’s why I love stir-fries – they are pretty much good with anything you throw at it!

Ginger Pork Stir-Fry

3/4 pound pork tenderloin, thinly sliced
1 1/2 cups broccoli florets
1 red pepper, diced
1 can water chestnuts, drained
2 tbsp soy sauce
2 tsp vegetable oil
2 cloves garlic, minced
2-inch piece of ginger, peeled and finely grated
2 scallions, chopped

For the sauce:
1 cup chicken broth
2 Tbsp cornstarch
2 Tbsp soy sauce
2 Tbsp hoison sauce
2 Tbsp Mirin (or dry sherry)

Combine soy sauce, veggie oil, garlic, 1 tsp grated ginger, and scallions in a Ziploc bag. Add pork to bag and toss to coat. Let marinade 30 minutes while you prep the rest of the veggies and sauce.

Bring a medium pot of water to a boil. In a large bowl, combine 1 cup of ice and 2 cups of water. Toss broccoli florets into the boiling water for 2 minutes. Remove, and place in the ice bath to set the color and stop the cooking process. Drain, and place florets on a clean kitchen towel to dry.

Drain the excess marinade from the pork. Place your sauce, vegetables and pork near the stove.

Heat 1/4 inch vegetable oil in a wok or skillet over medium heat. Add the sliced pork; stir slowly until almost opaque; about 1 minute. Transfer to plate; discard the oil and wipe out the pan.

Heat the pan over high heat; 1 to 2 minutes. Add 2 tablespoons oil and add the vegetables, starting with the red peppers – then the broccoli and water chestnuts. Stir-fry until crisp-tender.

Add the pork and sauce and stir until the sauce is thickens, about 3 minutes. Thin with chicken broth, if needed. Serve over rice and garnish with sliced scallions.

Source: adapted from Food Network Magazine, March 2010