Bariatric Surgery - My Story · BBQ · Chicken · Dinner · pasta · Rotisserie Chicken · Summer · Uncategorized

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.img_3894For 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.


Bariatric Surgery - My Story · BBQ · Hurricane · London Broil · Recipes · Uncategorized · WLS

London Broil

We got a London Broil for buy one/get one at Winn Dixie the other day.  We decided to have it on Friday evening.
I was off due to Hurricane Irma, and thought it would be a good idea to marinate the London Broil.  So I found this recipe at the Food Network, and modified to the ingredients I had on hand.
  • 4 large garlic cloves
  • 1 teaspoon salt
  • 1/3 cup dry red wine
  • 1/3 cup balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • top-round London broil
Chop the garlic add salt.  Blend together with all other ingredients and place in a large Ziploc.
Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
Bring steak to room temperature before grilling.  Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare.   Let rest on a cutting board or in a dish for at least 10 minutes.
When cutting, hold a knife at a 45-degree angle, cut steak across grain into thin slices.
 David’s plate.
While I can’t eat as much as I would like of the steak, having a couple of thin slices is perfect for me and my sleeve.  I don’t eat red meat often, so this is a true treat.
So far we are still out of harms way with the Hurricane.  Praying for those in its path.
Bacon · Bariatric Surgery - My Story · BBQ · Recipes · Uncategorized · WLS

Chicken Livers (Rumaki)

Again, cravings.  Bought and cleaned the livers.

img_1074img_1075Bacon, slices cut in half. img_1077Place a liver in a slice of bacon and roll tightly.  Place on a soaked skewer.img_1079img_1107Repeat…I had enough for the three skewers, and then for the Liver Pate’ (another post).img_1112-1It was raining so we baked these in the oven at 350 degrees for about 20 minutes…applied sauce when half way done.  Turned, and sauced again (for about another 10-15 minutes).img_1115-1img_1122-1

I loved these.  I do prefer them on the grill, and a little crispy (if not with some burnt edges).  Family really don’t care for the gamy taste that the livers can have.  I loved it. Perfect for my sleeve with a ton of protein.


Bariatric Surgery - My Story · BBQ · Potato · Recipes · Uncategorized · WLS

Pan Fried Potatoes

We grilled the Cornish Hens the other day, and for a side, I had thought of making foil pocket potatoes.  Well, after a very long day, we ended up just making pan fried potatoes (and will do the foil packets another day).

5 pounds Yukon gold potatoes, peeled, and chopped
1 onion – halved and sliced
2 carrots, peeled and chopped
Salt and Pepper to taste

I soaked the potatoes in cold water (then rinsed and drained).  

Added the carrots and onions after the potatoes are partially cooked in the pan.

This was David’s plate and he loved them.  I like my potatoes crispy, more of a crunch when you bite into them.   These were soft, and favorable, but most certainly not crispy.  Everyone has their preferences.



Bariatric Surgery - My Story · BBQ · pork ribs · Recipes · traditions · Uncategorized · WLS

BBQ Ribs

Every weekend in the Spring and Summer (so it seemed) my parents would grill out.  We would have steaks, chicken and pork ribs.  Mom would marinate them in the same basic recipe, and make the BBQ sauce.

Growing up, friends would benefit from this grilling as well.  It was always good, and it seemed we always had plenty to share.  I have been craving ribs for a while, and with my WLS it has been even stronger of a craving. 

Tender, moist ribs would be the key to me being able to eat, enjoy, and process the meal.  Grilling over charcoal was one key, and low and slow the other.

Wishbone Italian Dressing – two cups
McCormick Season Salt
Maggi Seasoning Sauce
Wine (whatever you have on hand)
Spare Ribs
BBQ Sauce of choice

Once the meat is cooked almost through, apply the BBQ sauce.  If your sauce has a lot of sugar in it, it will burn easily.  So pay attention to your ribs turning and applying more sauce after each turn.

Remove from the grill, and cover with foil to rest about ten minutes or so.  Then slice in between the bones.

These were moist, tender, and fully cooked with tons of flavor.  I got to enjoy one rib, and a nibble (extra bit of meat without the bone), and two deviled eggs.

This satisfied my cravings for ribs, and just relaxing outside.  I can also confirm that these will be enjoyed throughout this next week.



Bariatric Surgery - My Story · BBQ · Meal Prep · Recipes · Uncategorized

Oven BBQ Chicken Drumsticks

I love cooking with my oven especially when it is cold.  

I love chicken drumsticks or chicken thighs.  Dark meat is juicy, and is easier to process in my new stomach.

I love BBQ, well, store bought sauce, but I love the marinade that I have grown up with.  My Mom and Dad used to BBQ every weekend.

Simple marinade used on everything growing up, from pork ribs to Cornish hens to chicken.  McCormick’s Season Salt; Wishbone Italian dressing; and wine.  Red meat use red wine, white meat use white or rose wine.


So we had a family package of drumsticks defrosted.  So I marinaded them in the above for about a hour.  Then to the oven for a simple prep.  Foil lined baking sheet.  Lay the drumsticks out, and bake at 350 degrees for about 45 minutes turning over mid way through.

Then sauce with BBQ sauce.  Use your favorite sauce.


Coat one side, bake for about 15 minutes, then turn and coat the other side.  Take the temp of the largest one to ensure proper temperature (165 degrees).  Then enjoy!


We normally serve BBQ with rice and a vegetable.  Tonight I had a drumstick and a 1/2 of an avocado.  David had rice, and no vegetables.  But I am prepped for lunch and dinner for the week. Thank goodness.