Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Monday, October 6, 2008

Mediterranean Chicken and Orzo

This is a surprisingly easy and tasty recipe. For the amount of flavor contained in it, you would think it would take a huge amount of time to prepare. I love orzo, and the addition of the lemon and oregano to this dish makes me feel like I'm enjoying it on the Mediterranean. I've adapted it from the "Flat Belly Diet Cookbook", which is based on the Mediterranean diet and incorporates a lot of monounsaturated fats into your diet in order to make you feel more satisfied with less food. (Serves 4)

Ingredients

2 boneless skinless chicken breasts, slice in half lengthwise to make them half the thickness
Garlic Salt
1 tsp dried oregano
2 tsp olive oil
2 cups chicken broth
1 cup orzo
1 lemon, peeled and cut into chunks (try to remove as many seeds as possible)
20 pitted kalamata olives, rough chop
1 cup of marinated artichoke hearts, drained and cut into quarters
2 cups baby spinach
1 tomato, seeded and chopped
½ cup sliced roasted red pepper (I use jarred, but you could roast a fresh red pepper in the oven)
½ cup crumbled feta cheese

Directions

1. Pat the chicken breasts dry; sprinkle with garlic salt and oregano

2. Heat a nonstick skillet; add olive oil

3. Place chicken breasts into skillet; cook for 7 minutes turning once. Don’t overcook, but make sure they aren’t still pink in the middle. Remove to a plate.

4. Add the orzo to the pan; stir gently; add chicken broth and bring to a boil. Add the lemon; reduce heat, cover and simmer for 10 minutes, or until the orzo is tender.

5. Stir in the olives, tomato, red pepper, spinach and artichoke hearts. Cook for 2 minutes, stirring to heat through. Sprinkle with feta cheese.
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4 comments:

irish daisies said...

oh that looks so good and we love orzo too!

jill said...

Another yummy-sounding dish you've cooked up. I must try. So you are headed to NO in 2 days??

The Mulligan Family said...

Yes, we are headed to New Orleans. I can't wait. Haven't been there since a few months before Katrina. I'm so excited to be headed back to the beautiful city that I love so much!

laura said...

Incredible shot!! Looks so yummy!

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