CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
- Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
- Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
- Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
- Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams
LINGUINE WITH FIRECRACKER SHRIMP
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mince garlic, grate ginger and place in small bowl with Sherry, oyster sauce, vinegar, chili paste and tomato paste; mix well.
- Rinse peas, and pull out the strings. Wash and trim zucchini and cut into 1/4-inch cubes.
- Put on water for linguine.
- Heat a nonstick skillet to hot; add oil, and reduce heat to medium.
- Stir peas and zucchini into hot oil, and stir fry for about one minute.
- Add the garlic and ginger mixture to the vegetables, and mix well to coat. Remove from heat.
- Cook linguine.
- Wash, trim and slice scallions.
- Return vegetables and sauce to heat, and add shrimp, stirring long enough to heat shrimp through. Season with salt.
- Drain linguine, and stir into sauce, mixing well. Serve sprinkled with scallions.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 4 grams, Carbohydrate 78 grams, Fat 7 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 1 gram, Sodium 1218 milligrams, Sugar 7 grams, TransFat 0 grams
ZUCCHINI MEATBALLS
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the meatballs: Add the chopped zucchini to salted boiling water for 4 minutes. Drain the excess water from the zucchini. Transfer the zucchini to a baking dish and allow to cool. Squeeze out the excess water from the boiled zucchini.
- In a mixing bowl, add the zucchini, scamorza cheese, Pecorino cheese, fresh mint leaves, eggs, and bread crumbs. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Coat the meatballs in the bread crumbs.
- Heat olive oil in a deep frying pan. Gently place the meatballs into the hot oil and let fry until golden and crispy. Transfer to a plate lined with an absorbent paper towel to drain the excess oil. Serve with the tomato salad.
- To make the tomato salad: Add the cherry tomatoes, basil, and salt to a bowl. Drizzle with olive oil and mix together.
EGGPLANT PARMESAN STACKS
Everyone loves these stacks of eggplant layered with mozzarella and Parmesan cheese and tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Season eggplant with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over medium-high heat. Working in batches, so as to not crowd the skillet, fry eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes per side. Drain on paper towels.
- Heat remaining 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and basil. (Alternatively, stir oregano and basil into 1 1/4 cups Freezable Tomato Sauce Base.)
- Place 6 slices of eggplant on a rimmed baking sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella, and sprinkle with 2 teaspoons Parmesan. Repeat layering twice.
- Bake until heated through and cheese is bubbling, about 12 minutes. Serve immediately, garnished with oregano and Parmesan shavings.
CREAM CHEESE CLAM DIP
My husband and his brother operate a 400-cow dairy farm, so we enjoy many foods featuring an assortment of dairy products. This dip is my mom's recipe.-Cathy Hanehan, Saratoga Springs, New York
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve with crackers and vegetables.
Nutrition Facts : Calories 81 calories, Fat 4g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 158mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
PINEAPPLE BREAD SOUFFLE
So simple and so delicious you'll want to make an extra one for the next day. It's always the requested dish to bring to parties, from picnics to Thanksgiving. You don't know whether to eat it as a side dish or dessert, but it will be gone either way. My mom calls it 'white trash souffle' because it's best made with that long-lasting, favorite white bread! If desired, garnish with pineapple slices or maraschino cherries.
Provided by Jessica Gopalakrishnan
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish.
- Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top.
- Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.
Nutrition Facts : Calories 352.6 calories, Carbohydrate 53.1 g, Cholesterol 123.5 mg, Fat 14.6 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 8.2 g, Sodium 226.4 mg, Sugar 44.9 g
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