Friday, October 20, 2017

Not So Boring Chicken Soup

I'm so so so glad I made this soup yesterday. My little man has been up all night sick to his stomach, so I'm hoping when the dust settles he will enjoy the comforts of my Lemon Chicken Soup with Orzo and Spinach.





This comes together in no time at all. Roast the chicken while you prep the veggies and start the pot. Toss in fresh baby spinach, basil and lemon juice at the end of the cooking time.  The herbs and lemon juice make the broth very layered in flavor.


Here ya go:



Lemon Chicken Soup with Orzo and Spinach
Makes 6-8 servings

2 chicken breasts with skin and on the bone
2 Tbsp. extra virgin olive olive oil, divided
1-2 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
1 bay leaf
2 garlic cloves, minced
1 tsp. dried thyme
1 tsp dried rosemary
4 cups chicken broth
2 cups water
3/4 cup uncooked orzo
3 Tbsp fresh basil, finely chopped
4 cups baby spinach
Juice of 1 lemon
Salt and pepper

To serve: Top with your favorite cheese. Shredded mozzarella or grated parmigiano taste fantastico!



Preheat oven to 375 degrees Fahrenheit.

Place chicken breasts on a baking sheet. Drizzle 1 Tbsp. olive oil divided evenly over each chicken breast and brush to cover each completely. Season with salt and pepper. Roast for 35-40 minutes. Set aside until cool enough to handle. Remove skin. Dice chicken into bite-size pieces when cool enough to handle.

Meanwhile, in a large soup pot over medium heat, add remaining Tbsp. of olive oil. Add carrot, celery, onion and bay leaf. Cook until vegetables become tender, about 8-10 minutes. Add garlic, thyme and rosemary. Season with salt and pepper. Cook for another 2 minutes.

Add broth and water. Bring to a boil. Simmer partially covered for 20 minutes.

Add orzo. Cook until tender 10-12 minutes. Check to make sure your orzo and veggies are cooked with a quick taste!

Stir in chicken and the juice and oil from your roasting pan. Heat for another minute or two.

Stir in baby spinach, basil and lemon juice. Stir and turn off heat. Once the spinach wilts and the pot cools down, enjoy! Like Lidia Bastianich, I am a firm believer in letting your soup rest before jumping in.

Tastes great topped with shredded mozzarella or grated parmigiano .

Monday, October 9, 2017

Cajun Chicken Cutlets over Fusilli

This is by no means an original idea: Cajun Chicken Cutlets over Fusilli. Allegedly, Chili's serves something like this, according to the land of Pinterest. But I haven't been to a Chili's since 1999, so don't quote me. I'm sure it has a way catchier name on the Chili's menu.

This was really really good. Eveything works perfectly together. I love the final addition of fresh tomatoes and parsley right before serving. Keeps it light.

Be sure to get your hands on a fab cajun seasoning. Mine is from a wonderful market in my hood called Bagliani's. It is way better than the McCormick seasoning, I would say quite confidantly.

Believe it or not, The Husband cooked me something like this way way way back in the day when he was trying to woo me and I actually agreed to let him do anything in the kitchen.

Here is my way, which is the only way.

Kidding! (Not really).



Cajun chicken cutlets over fusilli
Makes 4-6 servings

2 lbs. thin chicken cutlets
4 Tbsp. cajun seasoning, divided
4 Tbsp. olive oil, divided
1 Tbsp. butter
4 cloves garlic, minced
Zest and juice of 1 lemon
1 cup 1/2 and 1/2
Pasta water
1/2 lb. to 3/4 lb. fusilli pasta
1/4 cup fresh flat-leaf parsley, chopped
4 plum tomatoes, chopped
Parmiggiano cheese
Salt and pepper to taste

In a rectangle glass dish, whisk together 3 Tbsp. cajun seasoning and 3 Tbsp. olive oil. Add chicken cutlets. Massage cajun oil all over chicken cutlets. Set aside for at least 30 minutes.

In a grill pan over medium heat, cook chicken cutlets in batches, about 3 minutes each side. Set aside and keep covered.

In a large pot of salted water, cook fusilli pasta as instructed on the package.

As the pasta cooks, heat a large skillet or saucepan over medium heat. Add 1 Tbsp. olive oil and 1 Tbsp. butter. Add garlic and cajun seasoning. Cook for 3-4 minutes. Add a couple of ladles of pasta water, 1/2 and /1/2, lemon zest and lemon juice. Season with salt and pepper. Bring to a gentle bubble. Once pasta is cooked, add it directly to the saucepan. Heat through for another minute.  Add more 1/2 and 1/2 or pasta water if you want it saucier. Turn off heat and toss with a handful of cheese.

To serve: Place a spoonful or two of pasta on a plate. Top with one or two pieces of chicken and then top with fresh tomatoes and parsley. Add more cheese if desired.