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

Chicken Egg Rolls

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I have my mother-in-law, Linda, to thank for this wonderful recipe.  Jon and I had been dating for about a year and she came to visit.  I guess I was 19? Maybe 20. At any rate, at the time, I had zero interest in the kitchen. Needless to say, Jon was looking forward to his Momma’s visit. Not only to see her, but also in hopes of getting a few home cooked meals.

She was here for a week or so, and made several delicious rib-sticking meals during her stay.  But the egg rolls. I know it sounds absurd, but these egg rolls changed my life. After learning how to make them, that I could make something like that from a dingy little bachelor pad kitchen…it’s like something clicked inside. I began trying new and different recipes. I looked forward to coming home and cooking dinners. I couldn’t get enough information about different ingredients and techniques.

That was close to 10 years ago, and I still have that hunger and love for cooking. I think it’s awesome that I can pinpoint the moment where it all started. I’m pretty sure it will never end!

Chicken Egg Rolls

1 lb. boneless, skinless chicken breasts, cut into strips
3/4 head cabbage, shredded thin
3 carrots,  peeled and shredded
2 cups fresh bean sprouts (1 package)
3 cloves garlic, minced
4 tbsp soy sauce
4 scallions (green and white), sliced
4 tbsp vegetable oil
1 package egg roll wrappers
1 tbsp cornstarch, mixed with 3 tbsp cold water

Combine 3 tbsp soy sauce, 1 tbsp oil, 1 clove minced garlic, and half of the scallions into a resealable bag. Add chicken to marinade. Place in the refrigerator for at least 30 minutes up to 3 hours.

Heat 2 tbsp vegetable oil in wok or large pot over high heat for 2 minutes. Add chicken to the wok. Cook about 5 minutes, stirring constantly, until chicken is mostly done and starting to brown on the edges. Remove chicken to a plate and set aside to cool. To the same pan, add the remaining tbsp of vegetable oil. Add shredded cabbage and carrots. Add remaining tbsp of soy sauce. Use tongs to “toss” the vegetables. Cook, over high heat, for about 2 minutes. Or, until cabbage begins to wilt. Toss in the bean sprouts, and cook for about 1 minute more. Off heat.

Once cool, dice the chicken breasts and add them to the vegetables, mixing in well. Place a colander in your sink, or over a large bowl. Add egg roll mixture to the colander. Using several layers of paper towels, press down firmly on the egg roll filling, pressing out as much moisture as possible. Repeat process several times. Let filling cool for 30 minutes before rolling into wrappers.

Heat 3 inches of vegetable oil in a dutch oven. I like to fry the rolls at about 375. While the oil is coming up to temperature, wrap the rolls according to the package directions.  Place into oil 4 or 5 at a time, turning over occasionally, until golden brown. Usually about 5 minutes. I usually add the rolls, wait one minute, then turn over with tongs. It seems like if you try to completely fry the first side, the gas released from the cabbage “blows out” the raw side, and then it doesn’t want to flip. I’ve found that a initial flip right from the get-go corrects that situation.

Remove from oil with tongs, and place VERTICALLY into a large pot or casserole dish that has been lined with paper towels. This vertical drain is key, as it really helps the rolls not to become soggy.

Serve with plenty of soy sauce, Chinese hot mustard, and duck sauce.

Originally posted June 23, 2009

Jalapeno Popper Chicken

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I’d been thinking about this fun spin on chicken boobs since Elly posted it a couple of months ago. Then, Courtney went and mentioned that she’d made it – and already added it to her menu plan again the following week. So, after great reviews from two of my favorite bloggers, I added it to our menu too. And, I’m happy to report that we all loved it too!

I’ve been trying to make the most out of the jalapenos I’ve been plucking from the garden, and this dish really showcased them. It’s spicy – but not too much, the boys still enjoyed it. And, that smokey flavor that’s naturally found in jalapenos really shined through as well. I also loved the technique of browning the breadcrumbs in a skillet with a bit of oil first, then coating the chicken cutlets in the toasted breadcrumbs and finishing off in the oven. Gave it a super crunchy texture – something that’s hard to come by with just baking.

This one is definitely a keeper!

Jalapeno Popper Chicken

4  chicken breasts
4 oz cream cheese, softened
1/2 cup Cheddar cheese, shredded
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
1 tsp chili powder
1 tsp cumin
1/4 tsp salt
1/4 tsp oregano
1 egg

Preheat the oven to 375. Place an ovenproof rack onto a rimmed baking dish. Set aside.

In a small skillet over medium heat, combine the panko with the olive oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallowdish, along with the chili powder,  cumin, and oregano. Mix to combine.

Now, set up your assembly line: In a shallow dish, lightly beat an egg. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños.

Using a pairing knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast. Use toothpicks to secure, if necessary.

Dip the chicken pieces one at a time first into the egg, then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

Source: highly adapted from Allrecipes, via Sunny Side Up; as seen on Elly Says Opa!

General Tso’s Chicken

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General Tso, or Zuo Zongtang (as he was better known) was a Chinese statesman and military leader in the late Qing Dynasty. I’m pretty sure he wasn’t serving up this traditional Chinese-American dish to his troops at that time- but, he must have been one helluva stand-up guy to have such a dish named in his honor. General Tso’s chicken is usually one of my husband’s choices when we order take-out Chinese. I suppose I should say “was” one of hisfavorite choices, eventually he gave up. Flabby chicken, a cloyingly sweet sauce with no heat – it was a sad state around here.

So, when I came across a recipe for it in Saveur’s most recent issue (1 of the 101 Classic Recipes) I couldn’t wait to try it at home. I try not to keep frying to a minimum around here, as standing over a vat of bubbling grease isn’t really my bag. And you know, also the whole calorie thing. But, for a dish like this, it’s totally worth it to indulge. It’s a liquid batter, which I found interesting – but it worked well. It’s composed primarily of cornstarch, which maintains it’s crispiness after being removed from the fryer, and stands up to a tossing in thick sauce.

Oh right, the sauce.  Let me just go ahead and state for the record that it’s about 1,000,003 times better than any Tso’s sauce I’ve had in any Chinese restaurant. The fresh ginger and garlic, the bite from the rice wine vinegar, some sweetness from brown sugar, and then tomato in the background to balance everything out nicely. I couldn’t find the peppers they called for in the recipe, so I just substituted some red serranos and a squirt of Sriracha. It wasn’t too spicy that the boys couldn’t eat it too, and eat it they did. Fake out – take out nights are some of my favorite dinners, and this is definitely a new one to add to the rotation!

General Tso’s Chicken

1 cup + 2 Tbsp chicken stock
7 Tbsp cornstarch
6 Tbsp rice vinegar
6 Tbsp tomato paste
5 Tbsp soy sauce
4 1/2 Tbsp Tamari
1 Tbsp Hoisin sauce
1 Tbsp Sriracha
2 lbs boneless, skinless chicken thighs or breasts, cut into 1″ cubes
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
6 red chili peppers
2 Tbsp toasted sesame oil
3 3/4 cups peanut or vegetable oil
thinly sliced scallions, for garnish

Whisk stock, 1 tbsp cornstarch, vinegar, tomato paste, 3 tbsp soy sauce, 1 tbsp. Tamari, hoisin sauce, Sriracha, and 3 tbsp water in a small bowl. Set aside.

Place remaining cornstarch and soy sauce, chicken, 3 tbsp peanut oil, and egg yolks in a bowl; toss.

In a large Dutch oven, heat 3 1/2 cups of peanut oil to 375 degrees. Working in batches, add chicken; fry, tossing, until cooked through, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside.

In a large skillet, add remaining 2 tbsp peanut oil and heat over medium-high heat. Add ginger, garlic, and chiles; fry, stirring constantly, until fragrant and chiles begin to change color, about 30 seconds. Add reserved sauce; cook until slightly reduced, about 5 minutes. Add chicken; fry, tossing constantly, until evenly coated with the sauce, about 2 minutes. Remove from heat; stir in sesame oil. Transfer to a serving plate; top with scallions.

Source: Saveur, October 2012