Chicken With Sun Dried Tomato Orzo

The other night I wanted to make something different for dinner. Therefore I started to do some research. I came across a wonderful recipe on EatingWell.com that I will definitely be making again. My boyfriend Tomas actually went back for seconds but unfortunately for him there was absolutely nothing left at all. That wonderful recipe I am talking about is Chicken with Sun Dried Tomato Orzo. Now I did make a couple of changes because I am not a fan of artichoke hearts and I tripled the garlic. So the recipe below will be the way I prepared it and if you want the original then you can follow the link I created above. Enjoy :)

Chicken with Sun Dried Tomato Orzo
8 ounces orzo
1 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
1 plum tomato, diced
3 cloves garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup finely shredded Romano cheese, divided

Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram. Enjoy :)

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Fried Ravioli

Today's national food holiday is national fast food day. I didn't make a food that you would be able to get at your local fast food joints, I did however make something that is fried. I ended up making fried ravioli for me and Tomas, which happened to be the first time I made them for him. My mom use to make these at her parties all the time, which is how I learned how to make them. They are best served warm with some marinara sauce fr dipping. But let me warn you now, they are so good that you will have to keep making them because the plate will be empty before you know it. :)

Fried Ravioli

1 package already made refrigerated cheese ravioli

About 1/2 cup canola oil for frying

Marinara sauce

Heat the oil in a skillet over a medium high heat. When the oil is hot, gently drop a few ravioli at a time into the skillet. Cook 15 seconds on each side or cook until they turn a nice golden brown. Transfer the ravioli to a paper towel lined plate. Continue until all the ravioli is cooked. Serve warm with marinara sauce and enjoy. :)

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Orzo with Parmesan and Herb de Provence

This is one of my favorite side dishes to have with dinner. My mom stumbled across this recipe sometime last year on allrecipes.com and we have been making it ever since. The original recipe called for fresh basil, but I felt it would taste better if I used my favorite seasoning Herb de Provence. If you do not have any of that on hand you could always use Italian seasoning or use fresh basil like the original recipe called for. Enjoy

Orzo with Parmesan and Basil

2 Tbsp butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
½ cup grated parmesan cheese
3 Tbsp Herb de Provence (or more if desired)

Salt and pepper to taste

Melt butter in a heavy skillet over medium-high heat. Stir in orzo and sauté until lightly browned. Stir in Chicken broth and bring to a boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes. Mix in parmesan cheese and Herb de Provence. Season with salt and pepper and serve.

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