Grilled Bruschetta Chicken and Lemon Orzo

Presenting a cookbook mashup is such fun!

First up is Grilled Bruschetta Chicken from "Magnolia Table Vol. 2" by Joanna Gaines. This dish was so easy and full of flavor. I paired it with Lemon Orzo with Feta from "Modern Comfort Food" by Ina Garten. I received both books for Christmas from The Husband. I've really enjoyed checking them out.

These recipes were a perfect match together. They were united with a shared ingredient: feta. One of my faves, for sure. I did omit the dill from the orzo and replaced it with basil so that the herb situation between the two dishes didn't clash. Plus, like whoever has dill on hand? 

I hope you enjoy these dishes as much as we did!

Grilled Bruschetta Chicken

From "Magnolia Table Vol. 2"

By Joanna Gaines

Serves 4

Ingredients:

6 roma or 1 pint grape tomatoes, diced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

1 tsp. Greek seasoning

3 Tbsp. olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Instructions:

1. Heat a grill or grill pan to medium-high heat (about 350 degrees F)

2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning and 1 1/2 Tbsp. olive oil. Stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

3. Pat the chicken dry with paper towels and place it on a sheet pan.

4. In a small bowl, mix together the garlic powder, oregano, salt and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1 1/2 Tbsp. olive over the top. Use your hands to rub the mixture into the chicken breasts, coating well. Be sure to do both sides.

5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 8-12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

7. Store in an airtight container in the refrigerator for up to 2 days.

Please note: The Jersey Girl used a grill pan on her stove. She used thin cut chicken cutlets, so they cooked just 2-3 minutes per side. She kept the feta cheese separate and sprinkled on top when serving just in case it wasn't desired by the diner. 

Lemon Orzo with Feta

From "Modern Comfort Food"
By Ina Garten

Serves 4

Ingredients:

Kosher salt and freshly ground black pepper

1 cup orzo

2 tsp. grated lemon zest

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. good olive oil

1 Tbsp. minced fresh dill (The Jersey Girl used fresh basil)

1 cup small-diced feta, preferably Greek (4 ounces)

Instructions:

1. In a large saucepan, bring 2 quarts of water to a boil. Add 2 tsp. salt and orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

2. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill or basil, 2 tsp. salt and 1 tsp. pepper. Fold in the feta and serve hot.

Please note: The Jersey Girl uses fresh basil instead of dill, and she adds 1/4. tsp of salt rather than 2 tsp. as listed in the second step. The lemon zest, juice, olive oil, fresh herb, salt and pepper may be whisked together and added all together after the orzo is cooked if you would like to prep ahead. 

Cauliflower Toasts

Cauliflower Toasts taste just like fall. Loaded with melty cheese and prosciutto, this dish is not for dieters. But the toasts are really nice with a glass of wine. This recipe  - from Ina Garten, natch - elevates the cauliflower to a next-level atmosphere.

You start by roasting the florets and then mixing them into a vat of cheese and seasonings. Before serving, top with MORE cheese and chopped chives. 

I feel like these toasts are a starter, but I easily ate a couple and was totally full. I have determined that all Barefoot Contessa recipes are very rich.  Honestly, I didn't even use as much cheese as she called for. LOL. I also do not use as much salt as the recipe calls for.

I feel like you could easily make these vegetarian by omitting the prosciutto. I don't think you would miss much flavor from that. 

I really enjoyed these and would make them again!

Since my husband was not interested in trying the toasts, I just made two at a time and used the broiler in the toaster oven. The cauliflower mixture stored well in the refrigerator, and I made a few more toasts throughout the week. 

Here you go:

Cauliflower Toasts

Serves 6

From "Cook Like a Pro"

By Ina Garten

1 small head cauliflower (2 pounds)

4 Tbsp. good olive oil

1/4 tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

12 ounces Italian mascarpone cheese, at room temperature

6 ounces Gruyere cheese, grated

4 ounces thinly sliced prosciutto, julienned

1/4 tsp. ground nutmeg

6 large slices country-style bread

Paprika

Freshly grated Italian Parmesan cheese

2 Tbsp. minced fresh chives

Flaked sea salt, such as Maldon

Preheat the oven to 400 degrees.

Turn the cauliflower upside down on a cutting board. Cut off and discard must but not all of the stems, then cut the florets into small 1/2-inch clusters. Place the florets on a sheet pan. Toss them with olive oil, red pepper flakes, 1 tsp. salt and 1/2 tsp. black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.

Set the oven to broil and arrange a rack 6 inches below the heat.

Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 tsp. salt and 1/2 tsp. black pepper.

Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully). Transfer to plates and sprinkle with Parmesan, chives and sea salt. Serve hot.

Chocolate-Dipped Brown Sugar Shortbread

 My son and I have decided that all Barefoot Contessa desserts are extremely decadent. Meaning: Eat one cookie and it sends you over the moon on a sugar high.

These Chocolate-Dipped Brown Sugar Shortbread Cookies are no exception. 

The recipe says the batch makes 30 to 36 cookies, but I got 45 out of one batch.

The recipe says you can bake two trays at a time, but I would do one tray at a time on my next go around. I ended up using three baking sheets. The one sheet that baked on its own produced the cookies with the best browning around the edges. Plus, they were sturdier.

Which leads me to my next finding: Dip the cookies fast and use a light hand. These cookies are delicate and are easily breakable. But, of course the baker gets to eat the rejects. Ha.

The dough was very easy to shape. It does not need to chill. It was not crumbly like a traditional shortbread dough that uses powdered sugar. The brown sugar component definitely makes the actual cookie extremely sweet.

The recipe calls for milk chocolate chips, but we roll with semi sweet or dark chocolate in this house, so I went with the semi sweet.

I omitted the nuts as I am deathly allergic. I was thinking of decorating with sprinkles but my son ixnayed that, and in retrospect I think that was a good call because I don't think they need anymore sweetness. Although, sprinkles would look cute. When I make them again - and I definitely will - I will still go no sprinkles. I'm sure pecans add a salty finish, but we can't do that here.

These were so much fun to bake and eat.

I hope my tips help you!

Chocolate-Dipped Brown Sugar Shortbread

From "Modern Comfort Food"

By Ina Garten

Makes 30 to 36 cookies

3/4 lb. (3 sticks) unsalted butter, at room temperature

1 cup light brown sugar, lightly packed

2 tsp. pure vanilla extract

3 cups all-purpose flour

1 tsp. kosher salt

For the chocolate coating:

1 cup milk chocolate morsels, such as Hershey's (6 ounces)

6 Tbsp. (3/4 stick) unsalted butter

1/2 cup toasted pecans, minced and lightly salted

Preheat the oven to 350 degrees. Arrange two racks evenly spaced in the oven.

Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.

Scoop out 1-ounce pieces of dough (about 1 Tbsp.), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.

For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.

Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

Please note: The Jersey Girl omitted the pecans due to a food allergy. Her batch yielded 45 cookies. She used three baking sheets instead of two. She used semi-sweet chocolate instead of milk chocolate. She melts the chocolate on the stove top instead of the microwave.

Farro Tabbouleh with Feta

Farro is such a wonderful grain to have in your pantry. It is packed with fiber and protein and is quite filling. This Farro Tabbouleh with Feta is a great showcase for the grain. It holds up beautifully with the cucumbers, chickpeas, feta and herbs.

The recipe is a Barefoot Contessa. I do not use as much salt as the recipe calls for. Feta and kalamata olives are typically chockful of salt, so I go easy with it. In all, the recipe calls for 6 tsp. of salt, which in my opinion, is a ton. 

This salad is a perfect side to roasted meats or burgers. It also could be a great vegetarian lunch. The farro is quite filling.

The salad is packed with lots of delicious greens: Herbs, scallions and cucumbers!

Farro Tabbouleh with Feta

Serves 8 to 10 

From "Cook Like a Pro"

By Ina Garten

2 1/2 cups pearled farro (1 pound)

Kosher salt and freshly ground black pepper

2 hothouse cucumbers, unpeeled, halved, seeded and 1/2-inch diced

1 (15 ounce) can chickpeas, drained and rinsed

8 scallions, green and white parts, thinly sliced diagonally

1 1/2 cups chopped fresh parsley (2 bunches)

1 cup julienned fresh mint leaves (2 bunches)

1 cup good olive oil

1/2 cup freshly squeezed lemon juice (2 to 3 lemons)

12 ounces feta, 1/2-inch diced (not crumbled)

3/4 cup pitted Kalamata olives, drained

Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 tsp. salt. Bring to a boil, lower the heat, cover and simmer for about 20 minutes, until tender. Drain.

Meanwhile, combine the cucumbers, chickpeas, scallions, parsley and mint in a very large bowl.

In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 tsp. salt and 1 tsp. pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top and stir to combine. Carefully stir in the feta, olives, 2 tsp. salt and 1 tsp. pepper. 

Pork Souvlaki

This Pork Souvlaki recipe from Ina Garten is a total KEEPER.

I strongly recommend marinating the pork as soon as you can. The longer, the better. I did mine for 6 hours. I definitely think the marinade helps tenderize the meat. The recipe calls for pork shoulder, which is typically roasted slow and low. But this recipe cooks the meat super duper fast - like in less than 10 minutes!! So, the longer it marinates, the more tender and juicy the meat will be on your plate.

The recipe suggests using resealable plastic bags for marinating, but I used a glass Pyrex bowl with a lid.

If you only have one cast iron skillet, be sure to cook the meat in batches. I used two skillets. Overcrowding the meat and veggies will prevent the meat from getting that beautiful sear on the outside that guarantees an unforgetable flavor.

The fresh herbs in the marinade are an absolute must. As always, be sure to zest your lemons BEFORE juicing them.

The marinade is fantastic for both the veggies and the meat! Yellow bell pepper and red onion are full of flavor and color!

My family loved this dish. Now, my crew is totally small - just three of us. So we had leftovers, and they were just as fab the next day. But, I would totally make this if we had company and I think all me readers with lot of kids would enjoy this dish for a family-style dinner.

I served this with lemon rice, hummus, warmed pita, cut up veggies, feta and tzatzki. 

This recipe is so good.

Pork Souvlaki

Makes 6 servings

From "Cook Like a Pro" 

By Ina Garten

2 lbs. boneless pork shoulder, trimmed, 3/4-inch diced

1 red onion, cut in 1/2-inch wedges through the root end

1 large Holland yellow bell pepper, seeded and cut into 1/2-inch strips

Grated zest of 1 lemon

1/3 cup freshly squeezed lemon juice (2 lemons)

3 garlic cloves, grated on a Microplane zester

2 Tbsp. roughly chopped fresh oregano leaves

2 tsp. roughly chopped fresh rosemary leaves

Kosher salt and freshly ground black pepper 

6 warmed pita breads for serving

Tzatziki Sauce (recipe is below)

Julienned fresh mint leaves, for serving

Combine pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 tsp. salt and 1 tsp. black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.

Preheat one very large (14-inch) or two medium (10-inch) dry cast iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!

Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded Tbsp. of tzatzki on the other half. Sprinkle with mint, lemon juice and salt and serve hot.

Tzatziki Sorta Sauce
By Susan Leiser

10 ounces Greek yogurt
1 Tbsp. lemon juice
1 garlic clove, minced
2 Tbsp. parsley, chopped
2 scallion greens, minced
1 Tbsp. white wine vinegar
Salt and pepper to taste

Combine all the ingredients in a bowl, and gently stir together with a spoon until well blended. Refrigerate if made well ahead. This sauce is more flavorful the longer the ingredients marinate together. I like to give it at least an hour.