Tuesday, September 27, 2016

Lemon Chicken Orzo Soup

My daughter-in-law Estee sends me recipes from time to time when she finds a good one that she thinks I will like.  She knows me SO well!  She sent me this one and I loved it!  It has such a yummy flavor and the fresh lemon juice just kicks it up a notch. It cooks up quickly and I love how the vegetables aren't overcooked.  I also love how the orzo thickens up the soup nicely.  I am excited to have a delicious new soup recipe.  Thanks Estee!!

adapted from foodiecrush and http://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1 onion, diced
3 carrots, peeled and sliced
2 stalks celery, diced
3 cloves garlic, minced
1/2 teaspoon dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary or 1/2 tsp dried rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves or 1 tsp dried parsley


Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and garlic until fragrant, about 1 minute.
Stir in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Tuesday, September 6, 2016

Fresh Peach Cobbler

This is a recipe my mom used to make when I was growing up.  I made it for my family, and now, both my daughters have made this same recipe for their families!  It has the most heavenly aroma that just screams Fall to me!  I SO love this!

Fresh Peach Cobbler
from the Betty Crocker's Cookbook (1969 version!)

1/2 c sugar
1 TBSP cornstarch
1/4 tsp cinnamon
4 c sliced fresh peaches (peeled)
1 tsp lemon juice

1 c flour
1 TBSP sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 TBSP shortening
1/2 c milk

Heat oven to 400 degrees.  Blend 1/2 c sugar, cornstarch and the cinnamon in medium saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Pour into ungreased 2-quart casserole.  Keep fruit mixture hot in oven while preparing biscuit topping.

Measure flour, 1 TBSP sugar, the baking powder and salt into bowl.  Add shortening and milk.  Cut through shortening 6 times; mix until dough forms a ball.  Drop dough by 6 spoonfuls onto hot fruit.

Bake 25-30 minutes or until biscuit topping is golden brown.  Serve warm and, if desired, with cream.

6 servings
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