Which means it’s the best time of the year. This Lemon Chicken soup with orzo comes together fast with rotisserie chicken and broth you have on hand (either homemade or store bought). Not only is it easy, it’s really, really delicious. Like I’ve never seen anyone eat as much soup good. Like, there wasn’t any leftover for lunch good.
I’m a big soup person if you can’t tell… In fact, it’s probably my favourite food. I like soup for lunch, for dinner and for a late night snack. Whenever I get a new job, I try to find all the close places nearby that serve great soup. My current position in a little light in soup spots, so I find I’m making more than usual, so I can bring for lunch.
The broth is flavourful, thanks to the tart lemon zest and juice. And the spinach adds a much needed boost of green veg in the dead of winter. Plus, there’s something about orzo that makes it extra special. It’s technically pasta, but has that rice-like quality that gives you the best of both worlds.
Of course, you can always make it the long way on a weekend – start with chicken, boil the broth – but broth from the freezer or the grocer works just fine for a Monday-Friday, fresh pot of soup on the stove in 30 minutes type meal.
I have served this with crackers, with baguette, and with naan bread. It’s hearty enough for a meal, but somehow also light enough to partner with a grilled cheese sandwich or a salad.
8 cups chicken broth
1 1/2 cups shredded chicken
1 stalk of celery, thinly sliced
1 small onion, diced
2 carrots, thinly sliced
2 cloves of garlic – pressed
1 tsp dried Italian herb blend
zest and juice of one lemon
1 cup orzo dry pasta
2 cups spinach (I use baby spinach) cut into thin ribbons
1/2 tsp tumeric
Bring the chicken broth to a boil.
Reduce to simmer and add chicken, onions, celery, carrots, garlic, Italian herb, tumeric, the lemon zest.
Simmer for 5 min then add the orzo.
Simmer for 10 min, until the orzo is cooked.
Turn off the heat and add the spinach. Stir in the lemon juice. Add salt and pepper to taste.
Leftovers can be stored in the fridge for up to 3 days.
January is when so many of us look towards establishing healthier routines. Along with my dish today I’m excited to be sharing delicious 30 minute meal recipes from fellow Canadian blogger friends under the hashtag #CANRecipe. Tried and tasted food straight from our kitchens.
Salmon and Papaya Lettuce Wraps @ Everyday Allergen Free
Easy Coconut Curry @ Maple and Marigold
Big Salad & Avocado Dressing @ Allergy Girl Eats
Pork Carnitas Black Bean Soup @ Dish ‘n’ the Kitchen
Lemon Chicken Soup Orzo @ Mommydo
Kid’s Vegetarian Chili @ Off The Porch
It’s Superbowl Sunday which means it’s time for some super snacks.
I brought the sweet, spicy and salty together in this easy, yummy, forget-about-your-diet take on popcorn.
It’s surprisingly simple to make. You need bacon, popcorn kernels, maple syrup, Sriracha sauce and a little coarse salt.
Have a look!
Maple Bacon Sriracha Popcorn
Fry 1/2 lb bacon in a large pot or stovetop save dutch oven.
Remove from fat when crispy, but leave the fat in the pan.
Blot the bacon. Tear into small pieces.
Heat the fat until 1 kernel added to the pot sizzles.
Add 1c popcorn to the pot. Cover and shake over med-high heat until popcorn has slowed down.
Add the bacon pieces to the popped corn.
Mix 3/4c Maple Syrup with 2 tbs Sriracha sauce
Add to the popcorn and back then cover and shake to coat.
(If your corn popped up extra fluffy, you might need extra syrup and spice.)
Pour into bowl and finish with 1-2 tsp coarse salt.
I was lucky enough to win a Rice Krispies prize pack in the #treatsfortoys twitter party in December. I’m a big fan of the program where Rice Krispies donates money for toys for every toy shaped Rice Krispie Treat posted with #treatsfortoys. This year, the campaign raised $40,000.
I thought I’d say Thank You for the amazing prize (which included a whole bunch of Rice Krispies AND a Visa gift card) by making a video of the first thing we made with the delivery. The whole family enjoyed these and I loved making my first food video.
Heart Shaped Valentine Rice Krispie Treats
We prepared the recipe from the box. You can find it here:
1.Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. OR Microwave on high for 45 sec.
2.Stir in KELLOGG’S* RICE KRISPIES* Vanilla Flavour cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13×9″) pan.
3.Allow mixture to cool.
4. Use cookie cutter to cut Rice Krispie treats into heart shapes. You can squish leftover treats into the cookie cutter to shape.
5. Melt candy wafers in the microwave. Time will differ between microwaves. Use 30 sec intervals until soft. Stir to melt the rest of the way.
6. Dip the tops in melted candy coating.
7. Sprinkle with Valentines Day sprinkles before the candy sets.
8. Hide some before everyone eats them on you because you’re going to want to keep some for yourself.
So being lactose intolerant doesn’t just mean no milk or cheese – it pretty much puts an end to anything creamy and delicious until you can find a decent work around. One that has eluded me for years is creating a simple lactose free tzatziki. I don’t really have time to cheese-cloth drain anything to the right consistency and with no lactose free Greek yogourt available in Canada I was out of luck until…
Finally, Liberté launched Lactose Free Greek Yogourt! I grabbed some on Friday night and yesterday was the first time I’d had delicious Greek delivery with the good stuff slopped all over the top. Amazing! And easy to make – def not a “why even bother to order takeout if I have to do all the work of making food myself” situation.
Today we plopped some of this Lactose Free Tzatziki on some Trader Joe’s Pita Crackers that we received for Christmas…heaven.
So if you’re looking to make a little Lactose Free Tzatziki, I found my this recipe here and just substituted my new favourite yogourt.
Upon rereading this post I figured I should let you know I was not in any way approached by Liberté for this post. I found this product all on my own and paid for it with my own money. If they should happen to come along and offer me free yogourt for writing such nice things, I’ll come back and let you know.
1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper
BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za’atar on top. Bake in the oven until crispy and serve.
Recipe courtesy Claire Robinson, 2010
I’ve been crazy busy these past few *gulp* months. I even broke my own smug ‘takeout only once every 2 weeks rule’ last week and had takeout (or takeout leftovers) EVERY NIGHT.
So yesterday I hauled out the slow cooker to help pull me out of my ‘too busy to cook, to smug to eat any more takeout’ blues and try the recipe that produced these succulent beauties…
Ribs? In a slow cooker? Oh yes I did.
The meat was from our local shop Rowe Farms (so good) and the recipe from Food Network magazine.
Easy. Seen here with oven fries and my sisters “secret” (bag of coleslaw stuff and Kraft Coleslaw dressing). WAAAAAYYYY better than sad leftovers.
The only hard part is hanging around waiting 6 hours while your house smells like a BBQ joint.
Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
© 2014 Television Food Network, G.P. All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-baby-back-ribs.print.html?oc=linkback
I just realized I haven’t posted about these noodles.
Wha? I can’t believe you could have been eating these for months and instead I’ve been keeping this AMAZING recipe to myself. I feel like a bit of a jerk about that.
How good are they?
I now have a plant – AN ACTUAL PLANT – so I always have fresh basil to make this specific recipe.
So, so good.
I’m pulling the recipe from here at The Cozy Apron. If you try them and like them as much as I do – (you know, ‘go out and get the only plant you have AND keep it alive just so you can make the noodles.’ like them) – pop over and let Ingrid know.
Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil
• Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked
-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.Enjoy!
On Sunday, I talked about my new commitment to meal planning.
I mentioned this weeks plan had me making Slow Cooker Pulled Chicken Tacos from this recipe from Dinner With Julie.
Let me tell you, it is both easy and delicious.
The meat is so tender and so tasty. Husband couldn’t believe it was a 5-ingredient dish! Took me maybe 10 minutes to get it ready – and that includes pulling the recipe up online and digging out the slow cooker.
We made soft-shelled tacos with avocado, cheese (lactose-free for me), salsa and fresh tomato. It’s only as I type this that I remember that we had fresh lettuce too and I forgot all about it. It could have used a little cilantro but was still super yummy.
Here is the recipe in case you’re too lazy to click the link. I think this one will be making it’s way into regular rotation.
From Dinner with Julie
Pulled Chicken Tacos
Adapted from Sweet Potato Chronicles
8 boneless, skinless chicken thighs – * I used boneless chicken breasts
5-6 garlic cloves, crushed or chopped *I pressed. I’m lazy like that.
1 – 1 1/2 cups salsa
1 Tbsp. chili powder (this sounds hotter than it actually is)
a pinch of salt
soft flour tortillas or hard taco shells
grated cheese, diced tomatoes, shredded lettuce, cilantro, guacamole, sour cream – whatever you like
Put the chicken, garlic, salsa, chili powder and salt in the bowl of a slow cooker and toss with tongs to combine everything; set it on low for 6-8 hours.
Pull the chicken apart with two forks and serve with flour tortillas or taco shells and your choice of additions. Serves 6.
For me, these days, it’s trying a new recipe and having it turn out to be as good as the picture looks. For one lucky blog commenter, it’s winning the stamp of their choice! For a little more on the stamp winner, scroll to the bottom of the post.
This weekend I tried 2 recipes from Pinterest and BOTH were great. There’s no point in showing my photos since the original posters’ look far more appetizing. I have to say both of these will be part of the regular rotation around here. They def get the MOMMYDO two thumbs up.
Both are slow cooker recipes. The first is from La Creme de la Crumb
Tried it! So, so good. Like, leave-what-you’re-doing-right-now-and-go-to-the-store-and-get-what-you-need-and-go-home-and-put-it-in-the-slow-cooker-right-now kind of good. Quick and easy to prepare. Tastes super fab and is fancy enough company.
The second is from The Comfort of Cooking
Crock Pot Honey Sesame Chicken.
Also super yummy and easy to make. The chicken is juicy and the sauce is sweet and tangy. We put both onto tortillas to make tacos one day and served on rice the next. 4 days worth of meals (with lunches) for less than 20 min prep each.
What’s also awesome is winning a stamp! There weren’t a lot of comments, and I didn’t count my sister. So, of the seven, it’s Lucky #7 that won.
I’ll contact you to let you know you’ve won and give you the details. If you haven’t responded in 72 hours, I’ll pick a new winner.
Thanks to Lindsay at The Penny Paper Co. for donating our wonderful prize.
I’ll contact you with the details.
the first whiff of the holiday season to make you miss the ones you’ve lost
Today is Starbucks Red Cup day – for me, that’s when the countdown to the holiday season starts in earnest. And, of course, there’s no time I miss my Dad more. This will be the 14th Christmas without him.
It’s true what they say, times does heal all wounds. At the same time, it makes the memories richer. Like my memory of a pot of hot soup on the first day there’s a chill in the air.
My dad wasn’t an excellent cook, but he wasn’t bad. And he could turn a few simple things into meals that still find a way to warm my heart.
Tonight I made his Tomato Macaroni Soup. I added a few little touches (garlic and broth) but it’s pretty much the same as he used to make back when I was too small to peek into the pot.
Ray’s Simple Tomato soup
2 stalks celery
1 medium onion
1 lg can diced tomatos
1 can water or broth (use the can from the tomatoes to measure)
1 can tomato sauce (or 1/2 jar)
A sprinkle of basil, oregano, fresh ground pepper or whatever vaguely italian seasoning you have on hand
1 crush clove of garlic
1 cup dry pasta (give or take – I eyeball it)
Chop the onion and celery. Place in microwave safe bowl with the butter and ‘nuke’ on high for 2 min 30 sec.
Meanwhile put the tomatoes and water or broth in a large pot. Throw in whatever spice you have on hand. Crush the garlic into the mixture. Add some tomato sauce from a tin or a jar.
Add the onion, celery, butter mixture to the pot.
Cook on medium-high heat until the soup begins to bubble.
Reduce the head and simmer for about 20 min.
After 20 min, add the pasta to the soup. Turn up the heat to achieve a gentle boil. You may need to add more water to maintain the ‘soup’ consistency once the pasta starts to cook.
Stir frequently to ensure the pasta doesn’t stick to the bottom of the pot.
Let the pasta cook a little longer than al dente to get a nice squishy soup noodle.
Variations include adding salsa instead of sauce, adding tomato juice instead of water or broth, adding browned ground beef (making it ‘hamburger soup’), adding cooked chicken and garnishing with cheese and avacado…the possibilities are endless.
If you keep leftovers, be prepared to have the noodles suck up all the juice. You can make the pasta separately and combine the soup and the noodles in each bowl – which does improve the state of the dish on the second day if you like a soupy soup. I usually just add water or broth the second day to rejuvenate the soup factor.
To me this is the ultimate comfort food. I hope you find some comfort here too.
I was planning on making my bestie’s Roast Beef Dip sandwiches and called to ask for the 100th time what cut of beef she uses. She told me (eye of round) but then mentioned I should forget about beef dip and make brisket. 30 garlic cloves in one slow cooker brisket. As she is a far better cook than I, rarely do I not heed her advice.
So off to get brisket I went. Of course, I used the trusty interweb to find a recipe. And it was DELICIOUS!
I found this Better Homes and Gardens recipe on google and went for it.
I hope you can read that, as I pulled it from Google books here and have no desire to type it out again.
I have to admit I didn’t make the Gremolata though is sounds nice too.
The meat was tender and flavourful. There was definitely a garlic flavour but it was mild garlic – not that crazy, overpowering garlic taste you’d expect from 30 cloves!
Two thumbs way up al the way around here. I think this one will be entering regular rotation!
PS: Hopefully this photo is more appetizing. I’m working on the pictures for all our sakes. I can only do so much until the cavalry arrives with help for when good food photos go bad.