Realizing that I have a lot of work to do…taking time to figure it out.
Blessings.
Category: Bariatric Surgery – My Story
100 Proof
Don’t stop being you just because others can’t handle you at full strength! I am re-learning this…especially at work. We are all valuable in our own ways. Strut your stuff…show them what you’ve got!
Happy Thursday!
Blessings.
Monday
Happy Monday. Go get ’em!
Blessings.
Dates
What are your dreams? Mine…? Coming soon.
Blessings.
Align
Again, a reminder to myself that I have come so far, and it is okay to rest. Feel like I am growing a bit…hopefully, more than I realize.
Blessings.
Chicken and Orzo Pasta Salad
I found inspiration from The Kitchen (once again), but this time from Katie Lee. She made a Greek Chicken and Orzo Pasta Salad.
I had made the Rotisserie Chicken Broccoli Rice Casserole, and had about two cups of chicken left over. I always save the skin when I break down a rotisserie chicken. I think that it keeps the chicken moist.
This looks like a lot of ingredients, and to be honest, it is. Below are the ingredients I used. I would definitely recommend assembling all of the ingredients before you do anything!!
1 lb boxed Orzo, cooked for al dente, and tossed with olive oil.
2 cups of cooked chicken, chopped (I had leftover Rotisserie chicken)
1 cup of halved cherry tomatoes
2 cloves of garlic, minced (will divide)
2 cups of lemon juice
1 English Cucumber, diced
1/4 cup flat leaf parsley
1 1/2 cups crumbled feta cheese
1 cup Panko bread crumbs
2 teaspoons butter
Red Wine Vinegar
Olive oil
Kosher Salt
Ground Pepper
Dried oregano
garlic powder
Greek seasoning
Cook the pasta to the box directions, drain, and add some olive oil and cool.
For the chicken, the original recipe called for marinating and cooking the chicken tenders. I cheated, and used Rotisserie chicken. I added 1/2 cup of lemon juice, garlic powder and Cavender’s Greek Seasoning. I heated it up in the microwave for a couple of minutes just to warm it (and for the seasonings to mingle).
For the dressing, 1/2 cup of olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1 clove garlic (minced), and juice of 1/2 lemon. Whisk together to blend.
Melt the butter, and add two tablespoons of olive oil. Saute the garlic, and once bubbly add the Panko bread crumbs.
I took it off the heat, and it still got a bit darker than I wanted. Tasted great…but looked over done.
Mix together the orzo, dressing, cucumbers, tomatoes, chicken and feta cheese. Taste, please add salt and pepper at this stage as the pasta will absorb the dressing quickly (the feta cheese can be salty so I will sometimes over salt my dish). Then add the bread crumbs, and stir. 
You can serve this warm, room temperature or cold. I prefer it warmed a bit.
David’s plate.
My bowl…and yes, it is a pig face bowl. This was so good, and I have plenty for lunches and a couple of dinners next week.
Fresh, filling, and tasty. I really like the ease of this with the Rotisserie chicken especially since it has so many ingredients. This would be perfect to take on a picnic or going to a cookout as you could leave the chicken out of the dish, and it would still be a great dish.
Enjoy!
Seed
Reminder to myself….scattering seeds!
Blessings.
Worth
Blessings…
Cauliflower Fried Rice
This is so easy to make, and has fooled my nieces (they are eleven) in thinking that it is regular rice (they wanted seconds). You can add any proteins or vegetables to it as you like, but since I was serving the Bok Choy and Japanese Chicken Thighs, I left it plain.
We buy the cauliflower rice already minced. You are more than welcomed to google how to do that if you like, I don’t have that time.
I also cook this in my wok type skillet. I begin with about a teaspoon of olive oil and heat the pan. I cook this on high heat as well. Begin by putting the cauliflower in the hot pan, and stir, adding salt and pepper (I don’t add a lot of salt as I add soy sauce). Cook for about five minutes and then add about two teaspoons of sesame oil on the outside rim of the pan. Stir and continue to cook until the “rice” browns a bit and most of the moisture is evaporated.
Make a well in the middle of the pan. Beat two eggs and add to the well. Stir quickly, incorporating the rice. Continue to stir and cook until the eggs are cooked. 
Serve with some green onions on top and additional soy sauce.
If you want to add any kind of vegetables to this, I would add those before adding the eggs, and just heat through. I have cooked this before with Chicken and with Shrimp (click for those recipes).
Enjoy.
Roasted Bok Choy
I am in love with this recipe. The flavors from the marinade on the Japanese Chicken Thighs pair perfectly with the Bok Choy and Cauliflower Fried Rice.
But a bit of change for the vegetables as I add more garlic and ginger. So for this marinade I used:
Olive oil opposed to sesame oil (on the bottom of the pan)
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1 teaspoon sugar (or honey)
2 ounces ginger – grated
3-4 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste
Rinse the Bok Choy (if you can find baby Bok Choy-it is preferred) break off or cut into smaller pieces. Dry off with a paper towel or wrap them up in a paper towel and rest. Place on a lined cookie sheet, and either spray with non-stick cooking spray or drizzle the bottom of the pan with Olive Oil. Place the Bok Choy on the cookie sheet. 
Drizzle the marinade over the top of the Bok Choy.
Roast in a pre-heated 350 degrees oven for about 15-20 minutes. 
If you would like to have these still crispy, so be aware of the time in the oven. If you like them more done, just roast for a longer time. I did cook it with the chicken, and just placed them in the oven after the chicken had cooked for about 12 minutes.
Serve with the Japanese Chicken Thighs and Cauliflower Fried Rice.
Blessings.
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