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

Crème de Menthe Brownies

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Creme De Menthe BrowniesTop o’ the mornin’ to you lads & lassies! We’re busy getting our green beer and carbomb cupcakes ready here on the Eastern Shore, but I wanted to share one more St. Patty’s Day related treat for you – and it’s Friday, so I thought something sweet was in order.

The first time I made these brownies was the 1st St. Pat’s Day that we were married, if my memory serves me correctly (which, it’s entirely possible that it doesn’t). My mother-in-law had gone to get Paula Deen’s new book signed for me when she was in Ft. Lauderdale, and it was the first recipe I’d made from it. This green-studded treat is a breeze to make – but it does take some time for cooling the layers, so keep that in mind before you start.

A moist chocolate brownie, topped with a gorgeous mint buttercream, then covered in a layer of chocolate. What’s not to love? Sure, they may not be the most authentic Irish treat – but, I can assure you it will be festive and delicious! And that’s what really matters, doesn’t it? Have a great, fun filled weekend everyone – and stay safe!

Crème de Menthe Brownies

4 ounces unsweetened baking chocolate
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour

For the mint buttercream:
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
4 tablespoons Crème de Menthe
green food coloring
peppermint extract

For the chocolate topping:
6 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter

Preheat oven to 350 degrees. Spray 9×13 baking pan with non-stick cooking spray and set aside.

In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.

In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy. Add cooled chocolate mixture, salt, vanilla and flour. Keep whisking until thoroughly blended.Pour batter into prepared pan and bake 25 minutes. Remove from oven and leave brownies to cool in pan.

To make the buttercream, using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners’ sugar together until well blended. Stir in the creme de menthe and blend well. Add additional food coloring and peppermint extract if desired. Spread over cooled brownies. Refrigerate in original baking pan until filling is firm.

To make the topping, melt the chocolate chips and butter in the top of a double boiler, stirring until smooth.Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.

Refrigerate until chocolate sets, then cut into squares and serve. They’re rich, so I usually cut them fairly small.

Source: adapted from Paula Deen Celebrates!

Happy Pi Day!

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Happy National Pi (3.14) Day! I was in the kitchen yesterday, to share an awesome pie recipe – but, it didn’t quite pan out the way I’d like. So, here’s an awesome round-up of the pies I’ve made so far (and loved!) instead. The geek in me loves any holiday centered around numbers and decimals – but one that involves pie? You definitely don’t have to twist my arm to celebrate this food holiday!Fresh Strawberry PieFresh Strawberry Pie – this pie is ideal when strawberries are in season locally, which I believe they are for some of my friends down south already. But, I’ve made it with strawberries from a clam-shell container in my grocery store before and it’s still wonderful. I loved making a strawberry pie from scratch – that didn’t involve a tub of that horrid red gel.

Triple Berry PieTriple Berry Pie – this is another delicious berry pie, which just so happens to be over-the-top beautiful! Filled with plump blackberries, blueberries, and raspberries – it’s sure to please any pie lover!Tomato PieTomato Pie – Who said savory pies shouldn’t have any fun? Tomato pie is pretty much my lunch for at least half of the days in the summer. I like to eat it warm, or cold – and paired with a salad? It’s the perfect meal in my eyes. I actually made one this week with hothouse tomatoes from the grocery store, I just couldn’t wait for July!

Apple {oeClassic Apple Pie – this guy needs to introduction. It’s the pie to end all pies – apple. This is a great recipe too, no overly sweet with plenty of spice from the cinnamon and nutmeg. With a scoop of vanilla ice cream on the side? Perfection.

Chocolate Cream PieChocolate Cream Pie – I’d say this is my favorite of the lot. Although, I’ve always been more of a cream-based pie versus a fruit-based pie – but don’t hold it against me! An Oreo crust, a creamy and rich chocolate pudding, then topped off with fluffy whipped cream. Heaven in a pie plate!

Peach PiePeach Pie – I love any dessert involving peaches, but in a buttery flaky pie crust – topped with a gorgeous lattice topping? A true thing of beauty. Also, does peach pie remind anyone else of The Peach Pie and Beverly Hills, 90210? Nat would be proud of this pie!

Macadamia Key Lime PieMacadamia Key Lime Pie – the crust is composed of rich, buttery shortbread cookies and crushed up macadamia nuts. Then filled with a traditional key lime filling that’s made with lime juice, condensed milk, and cream cheese. One of my favorite pies, without a doubt!

Blueberry PieBlueberry Pie – an all American favorite. A buttery, flaky double-layer pie crust stuffed with a sweet filling that’s composed of lots of fresh blueberries. Topped with a scoop of vanilla ice cream, it doesn’t get any better than this!

Ricotta Pineapple PieRicotta Pineapple Pie – definitely not the most traditional version of a pie in this lot, it’s definitely not one to be overlooked. It’s light and refreshing, perfect for warmer weather. A rich and creamy filling, topped with sweet and refreshing pineapple. Definitely one to try!

Caprese PieCaprese Pie – similar to my tomato pie, but a little heartier since it’s layered with mozzarella cheese. Absolutely delicious, and the perfect meal in the warmer months!

Sweet Cherry PieSweet Cherry Pie – I always look forward to cherry season just so that I can make a pie with fresh cherries. This version uses sweet dark cherries, since that’s all I can ever get my hands on. It’s absolutely delicious – and worth all the work of pitting the cherries, I promise!

Irish Soda Bread

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Irish Soda BreadI promised you more St. Patrick’s Day favorites this week, and here I am keeping good on my word. The first time I made (or tried to make is probably more appropriate) Irish Soda Bread, it was an utter disaster. This was years ago, when I was just getting my footing in the kitchen. I remember it being very disheartening – everything I read said it was such an easy quick bread! I can’t remember what recipe I used – but it came out of the oven looking completely stunning. Then, when I cut into it, it just completely crumbled to a heap or soda bread ashes.

It kind of reminded me of when Clark goes to cut Catherine’s turkey in National Lampoons Christmas Vacation. That whole episode scared me away from breads for a few years – but I’m happy to report that I’m back in the saddle, lived to tell the tale, with an awesome (and different!) soda bread recipe for you guys!

I’ve been using Ina’s recipe for the past couple of years, and it always turns out fabulous. I didn’t have currants, so I substituted with raisins. Ina also doesn’t add caraway seeds – which to me, is essential in an Irish soda bread. So I brought those to the party as well. The flavors of the caraway and the orange zest, and then the chewy raisins – it’s just so wonderful. The loaf is quite large, and lasts us a couple of meals. I like to slice it thin, toast it, then add a bit of butter before enjoying. Sure to please any Leprechaun you’ll find in your neck of the woods!

Irish Soda Bread

4 cups all-purpose flour, plus extra for raisins
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch slices
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 Tbsp caraway seeds
1 cup raisins or dried currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or silicone mat.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, orange zest, and caraway seeds together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Source: adapted from Barefoot Contessa at Home by Ina Garten