Chicken With Orzo and Feta Sauce
Comments (40)
4 years agolast modified: 4 years agoRelated Discussions
Favorite Recipe using Feta Cheese
Comments (31)Just looking through my files to see what I have: SALMON, ASPARAGUS AND FETA SALAD Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. I added 1/2 tsp prepared mustard to the vinaigrette as I found it a bit too bland. Source: Adapted from Rick Gallops Glycemic Index Diet Green-Light Cookbook ********************************************************* I also like to make Marilyn's recipe for Spaghetti with peas & pancetta. I usually use wide egg noodles and thin-sliced bacon as well as feta in the recipe: Here's how Marilyn posted the recipe: Posted by DanaIN (My Page) on Tue, Jan 6, 04 at 15:36 This is the recipe I made from Tyler Florences Real Kitchen cookbook. What a great way to get dinner on the table quickly with things you probably already have on hand. So full of flavor! But then how can you go wrong with bacon and caramelized onions? Spaghetti with Peas and Pancetta 1/2 (8 ounces) pound spaghetti (I used 6 ounces linguini) Extra-virgin olive oil (I omitted this) 6 ounces pancetta or thick-cut bacon, diced (I used bacon) 1 onion, minced 1 bay leaf 1 cup sweet peas, frozen or fresh (I used frozen) 1 ounce goat cheese (I used Feta cheese) 1/2 cup freshly grated Parmigiano-Reggiano (I used 1/3 cup) 1/4 cup chopped fresh flat-leaf parsley Juice of 1 lemon (I left this out completely. I tried a little on a small amount of finished pasta dish and did not like it nearly as well as I did without it.) Freshly ground black pepper 1/4 cup fresh basil, hand torn In a large stockpot, cook the spaghetti in plenty of boiling salted water. At the same time, heat a 2-count drizzle of olive oil (I didnt do this because I used bacon) in a large skillet over medium-low heat. Add the pancetta (bacon), and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes (it took longer). (I drained off the bacon fat.) Now add the peas and cook for 2 minutes just to heat them through. Drain the pasta, reserving 1 cup of the starch water for the sauce. Fold the goat (feta) cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley and lemon juice (I left out the lemon juice). Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil (I did not do the addition) and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil. (I tossed the basil in the pasta in the pot before serving). I garnished leftovers with extra feta cheese. This makes much more than two normal size serving. Marilyn ************************************************** SharonCb...See MoreFrench Feta
Comments (15)I haven't tried French feta but will if I see it somewhere. I get the Bulgarian feta because the place I buy it will cut a piece of whatever size I want. I think the softer feta would work fine in this recipe. It's a bit lighter than a lot of other eggplant dishes. EGGPLANT-COUSCOUS ROLLS 2 1-lb. eggplants 4 tsp. olive oil 1 cup couscous, preferably whole wheat 1/2 tsp. dried thyme leaves 3/4 cup + 2 Tbs. crumbled feta cheese 3 Tbs. chopped fresh mint Freshly ground black pepper to taste 1 cup marinara sauce Preheat oven to 425 degrees. Lightly oil two baking sheets or coat with nonstick cooking spray. Trim both ends of the eggplants. Stand one eggplant on end and remove a thin slice of skin from two opposite sides and discard. Repeat with the second eggplant. Cut each eggplant into 6 or more 3/8 inch slices. Using 2 tsp. of the oil, brush both sides of the slices and arrange in a single layer on the baking sheets. Bake for 10 minutes, turn over and bake for about 10 to 15 minutes more, or until lightly browned and tender. Meanwhile, in a medium-sized saucepan, bring 1 1/2 cups water to a boil. Stir in couscous, thyme, and remaining 2 tsp. olive oil. Remove from the heat, cover, and let stand for 5 minutes, or until the water is absorbed. Uncover and let cool for 15 minutes. With a fork, stir in 3/4 cup of the feta, 2 Tbs. of the mint and some pepper. Lightly oil a 9 X 13 inch baking dish or oil it with nonstick cooking spray. Place some of the couscous mixture in the center of each eggplant slice. Roll up the eggplant firmly around the filling and place, seam-side down, in the prepared dish. Cover with foil and bake for 15 minutes. Uncover, spoon tomato sauce on top and bake for 5 minutes more. Sprinkle with the remaining 3 Tbs. feta cheese and 1 Tbsp. mint before serving....See MoreFavorite Chicken Recipes Redux
Comments (40)Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know....See MoreCookalong - #24 Pasta
Comments (1)Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!...See More- 4 years ago
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4 years agolast modified: 4 years agoI finally made this tonight (sort of). I was thinking I needed to make dinner and there were some chicken breasts which I could cook off. Then I thought of this recipe, and looked at the ingredients, and saw that if I'd just go outside and picked some rosemary, and pulled a container of stock out of the freezer, I'd be good to go. I'd already started when I realized I'd tossed the spinach, because it (and the kale) had frozen in the fridge (something was too hot when it was put away, and the fridge went on the offensive with the cold). The baby arugula was all right, though, so I used it. Also, I had some spring shallots that needed using, so I substituted them for the shallots, and added the greens to bulk up the arugula. I didn't stir in the latter because I knew from experience that it was too tender and would do better kind of patted in from the top just before going into the oven.
I that those were all the deviations except for the sauce. I think the author of the recipe had a very different kind of cheese. I ended up using all of the single serving yoghurt cup, and all of the juice from a very big and juicy lemon (I'd started with half based on the comments) off the tree to counter the funk of the feta. I mean, I love feta, but as a sauce as written, it was overpowering. In the end, however, it was fantastic. That's a keeper of a recipe. The only thing is, it also overtook the whole dish. Luckily, I served it as a blob on the side, like ketchup, to spread as one ate. Even so, while the chicken tasted like chicken, and the orzo and all the cooked down shallots, garlic and greens, were identifiable, it ate as almost bland (and it was seasoned as directed, and I thought I might have been too generous with the salt), but I think the sauce blew out my palate. When I was moving the extra into a covered dish for the fridge, some time after dinner, I snagged a bite of the (tepid) orzo and it was super delicious--and tepid is the most flavorless temperature, usually. I think maybe feta wasn't the right cheese for this, or maybe just a corner, rather than 4 oz. Anyway, I'm looking forward to the leftovers. :)
I did read the recipe through a few times before making it, and knew that the "one pot" must refer to protein, starch and veg in one (though I also served salad), not less mess in the kitchen. :) It was fun to make, however, and did, indeed, make a good dinner.
Thank-you, again, Chloebud, for posting it.
chloebud thanked plllog- 4 years agolast modified: 4 years ago
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4 years agolast modified: 4 years agochloebud thanked sleevendog (5a NY 6aNYC NL CA)
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Hm... What S calls ”no recipe recipe” I call ”cooking”. For me, the difference is that a recipe is specific, desiring a specific result.
I made a half recipe tonight. I had one pound of chicken breasts, which I cut into ten chunks, since the whole pieces last time seemed too big. I also had dry leftover white basmati from a social order in dinner, and a big box of ”power greens”. The store was out of bunched greens, and they sent double the size I'd asked for. This seemed a great way to use it up! I'd also gotten a carton of dry crumbled cow's milk feta in advance of trying again. That was an over correction. The only flavor is salt. It also made the sauce grainy because the feta was dry, and there wasn't nearly enough to put in the Vita-mix, whereas the real feta version had a lovely creamy texture. I had Bulgarian style yoghurt rather than Greek, but it's still tangy and thinner, where I had to thin the sauce last time. I did end up adding a bunch of extra yoghurt and lemon juice again, just to taste. But then, as I was trying to get the shaker top off the smoked paprika, it slipped out of my hands, did a couple of summersaults, and ended up in a dishpan of soapy water. Enough fell on the cleaned-this-afternoon counter for the sauce, and it was going in the oven, so I lifted some from the top of the mound. Oy. The first one I made was incredible. I didn't like today's much off the spoon, but the dish needed something, so I tried it, and it fit perfectly, and this time went better with the rice. There is a point in following recipes, even if it's sort-of.
Otherwise, I did follow the recipe, except I omitted the dill garnish again, though it would have made it prettier (which may be the point, since it looked like b*** but tasted really good—the Italian orzo, last time, was a much more appealing tan color), and I used unsalted butter. This time the marinade stuck better to the chicken and made a better glaze in the pan for toasting the rice in. I never would have thought rosemary on my own, but it's really good.
I also did the sauce ahead, because I needed a break, which freed up the oven time for doing the dishes. This is such a mess to make! And I could make a lasagna in the amount to time (assuming the pasta is ready to cook with). I really like the end result, but it's not fun to make, and takes too long for regular dinner. But it's a good recipe.
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plllog, looks like that post bumped things up. 👍🏻
I picked these off the ground this morning. Time for more lemonade!
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Jasdip