Chicken Cacciatore with Orzo

WOW. I don't know if it's because I haven't cooked in a REALLY long time or if this recipe is just that good but MAN! We had an awesome dinner tonight! So of course, I had to share it on my blog. I found this in a Rachael Ray magazine I bought at the airport when I was traveling to Colorado. I'm so glad I did because this is going to be a favorite in my house. I hope you all enjoy it as much as I do. Quick, easy and (fittingly in the words of Rachael Ray) YUM-O!!!

1/4 cup EVOO
2 pounds chicken breasts (I used the boneless, skinless tenders)
Salt & Pepper
1 1/2 cups orzo pasta
1/4 cup chopped fresh basil
1 small onion, finely chopped
1 - 8oz package mushrooms, thickly sliced
1 - 14.5 oz. can diced tomatoes
1 - 8 oz. can tomato sauce
2 tbsp. drained capers

1) In a large skillet heat 2 tbsp. EVOO over medium high heat. Season the chicken with salt & pepper (I also sprinkled on some garlic powder because I just can't do anything without garlic powder) and cook, turning once, until both sides are golden. Transfer to a large plate and reserve the skillet.

2) Meanwhile, in a large pot of boiling, salted water, cook the orzo until al dente, about 5-7 minutes. Drain and transfer to a large bowl (I just used the pot I cooked it in). Toss with the remaining 2 tbsp. EVOO, half the basil and salt & pepper to taste. Cover to keep warm.

3) Set the skillet back over medium high heat; add the onion and mushrooms and cook, scraping up any browned bits from the pan, until softened. (If your skillet is too dry, add another tablespoon of EVOO). Stir in the tomatoes with their juice, the tomato sauce, capers and remaining basil; season with salt & pepper. Add the chicken back to the sauce. Lower the heat and simmer, stirring ocasinally, until the chicken is cooked through and the sauce has thickened. Serve along side the orzo.

Getting out of my funk...

Hello girls, hopefully you're still checking here for recipes!

Sorry for no recent posts. I have been in a "funk" lately and haven't felt like doing anything, including cooking. Which for me, is pretty bad! But alas! I've got my second (cooking) wind! My mom gave me some new cookbooks for my birthday and I am going to be experimenting this month. I even went to the grocery store last night which is something I hadn't done in literally weeks, soon so stay tuned. Tonight, I'm making a portobello mushroom wrap with a white bean spread to put on it. I'm really excited! I'll let you know how it turns out! Love!

Sweet & Sour Chicken

Oh. My. Gosh. Ya'll, this was so FREAKING AWESOME!!! Chris said it should be my signature meal, he loved it so much. Maybe I was just really hungry, I don't know, but it was the best thing I've put in my mouth in a long time. That's what she said. (he he) Enjoy! And yes Nat, you'll probably want to make half of this. We had a lot leftover but that's good because it's so good, I'm wanting it for breakfast AND lunch! Ha!

4 boneless, skinless chicken breasts
1 cup flour
1/3 cup vegetable oil
Salt & Pepper to taste

*Dice chicken into 1 inch cubes and coat with flour.
*Heat oil in large skillet and add chicken a few pieces at a time and brown on both sides (they don't have to be completely cooked in the middle because they're going to cook in the oven later).
*Once browned, place in a 9X11 baking dish and sprinkle with salt and pepper.
*Meanwhile, preheat oven to 350 and make the sauce.

Sauce
1 can pineapple chunks
1 cup sugar
2 tablespoons cornstarch
3/4 cup apple cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken boullion cube
2 green bell peppers, cut in 1 inch square pieces
1 onion, cut in 1 inch square pieces

*Drain pineapple, set aside, pouring juice/syryp into a 2 Cup Measure. Add enough water to make 1 1/4 cups.
*In a large saucepan, combine pineapple juice/syryp, sugar, cornstarch, vinegar, soy sauce, ginger & boullion cube.
*Bring to a boil, and boil for 2 minutes, stirring constantly. (it's going to get really bubbly and thick because of the sugar and cornstarch so that's why you want to stir it constantly.)
*Pour over chicken in baking dish and bake for 30 minutes.
*Add pineapple, pepper & onion, stirring to combine, and bake and additional 20 minutes, or until chicken and vegetables are tender.
*Serve with fluffy white rice.

Sausage-Spinich-Tomato Skillet Pasta

Oh girls!!! You are going to love this! I found this in a cookbook Chris' aunt gave me for Christmas. Stephanie was over that day, wrote the ingredients down and it sounded so good we BOTH had it for dinner that night. It's SO yummy and so easy too! It makes a lot so you can make it for company or you can make it and freeze it. I hope you'll make it soon, you won't regret it!

1 1/2 lbs ground sausage
1 onion chopped
1 teaspoon dried marjoram
2 15 oz cans diced tomatoes
10 oz package frozen chopped spinich, thawed and drained
1 1lb box rotini pasta
Salt & pepper to taste
Grated Parmesan cheese for garnish

*Prepare pasta as directed.
*While pasta is boiling, sautee onion in a large skillet in about 1 tablespoon evoo. (I also added 1 clove of garlic at this point. I can't do anything without garlic!) Cook until translucent.
*Add sausage until browned. Drain excess grease if needed.
*Stir in salt & pepper, marjoram, tomatoes & spinich. Once pasta is finished, combine pasta & sauce mixture, stirring until combined.
*Sprinkle on cheese.

Low Fat Fettuccine Alfredo

Per Natty's request, here is a lower fat recipe of Fettuccine Alfredo. It's AWESOME and you really can't tell the difference at all. Now I'm craving it! Mmmm.

8 oz. fettuccine
1 1/4 cups fat-free, reduced sodium chicken broth
4 tsp flour
1/3 cup light cream cheese
2 tbsp parmesan cheese
1/4 tsp groud nutmeg
1/8 tsp garlic powder
salt and pepper to taste
2 tbsp parsley, fresh or dried

*Cook pasta.
*Combine broth and flour in a saucepan. Stir in remaining ingredients. Cook, stirring constantly with a wisk until cream cheese is melted and mixture boils and thickens.
*Toss cooked, drained pasta with sauce. Sprinkle with extra parmesan cheese if you'd like.
*It's also great to add in some grilled chicken!

Macaroni Salad, per Stephanie's Request :o)

8 oz. Barilla elbow Macaroni
1-2 tomatoes, diced
1 cucumber, diced
1 cup mayo
2 T apple cider vinegar
2 green onions, optional
Salt, pepper & dill to taste

*Cook, rinse and drain pasta.
*Add tomato & cucmber.
*Combine remaining ingredients in a seperate bowl to make dressing and toss with pasta mixture.

Another Pizza Recipe!

I forgot something! I found an easier pizza dough recipe and I created probably the best pizza I've ever had. I used leftover ingredients from my skillet lasagna so nothing went to waste! Here's the recipe:

Dough
1 package dry yeast
1 cup lukewarm water
1 teaspoon sugar
2 tablespoons evoo
1 teaspoon salt
2 1/2 cups flour

*Dissolve yeast in warm water.
*Stir in remaining ingredients.
*Beat vigorously about 20 strokes.
*Take the dough out and knead a few times.
*Put back into bowl, cover with a towel and let it rise 10 minutes in a warm place. (The top of a preheating oven is the perfect place for this.)
*After rising, roll out on flour cover cookie sheet or pizza stone.
*Bake as usual, using temperature from recipe below.

Topping
8 oz ricotta cheese seasoned with with salt, pepper & garlic powder to taste
2-3 tomatoes, cut into half moon shape
Fresh basil leaves, minced
Mozzerella cheese

*Spread seasoned ricotta on unbaked crust.
*Top with tomatoes, then basil, then cheese.
*Bake until cheese is melted and browned.

You'll love it!!!!!