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.

Enjoy!

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casseroles · Chicken · comfort food · Dinner · rice · Uncategorized

Chicken Broccoli Rice Casserole

I saw this on Instagram from @momontimeout.  She has some amazing recipes.  I found this Cheesy Chicken Broccoli and Rice Casserole recipe on her website, and decided that we needed something comforting.

I modified it a bit…but these are the ingredients I used:

2 cups of Rotisserie Chicken – chunked
2 cups broccoli – frozen
2 cups cooked rice
1 1/2 cups shredded sharp cheese
1 can Cream of Chicken Soup
1/2 cup mayonnaise
1/2 cups Ritz Crackers, crushed
1/4 cup of dried, chopped onions
2 teaspoons of unsalted butter, melted

Preheat oven to 350 degrees.  Spray a 9×13 pan with non-stick cooking spray.Mix all of the ingredients but the crackers, dried onion and butter.  Spread into the 9×13 pan.Sprinkle the crackers over the top, and drizzle the melted butter.Bake at 30-35 minutes until cooked through.Sprinkle with the cut parsley. Serve and enjoy.David’s plate, and he had seconds and thirds.My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.

Blessings.

comfort food · Dinner · FoodTV · Potato · The Kitchen · Uncategorized · Vegetables

Salt Potatoes

I am in love with these potatoes.  The Kitchen showcased these last week, and we had small potatoes so I had to make them, right?

Wash and place potatoes in a pot.  Cover with cold water.Add one cup of Kosher Salt (yes, a whole cup).Bring to a boil, and simmer for 15-20 minutes until potatoes are fork tender.They used fresh chives, and I had dried chives so that is what I used.  1/4 cup of chives, and a stick of unsalted butter melted.When the potatoes are done (fork tender), drain, and let dry on a sheet pan for about 5-8 minutes (do not pat dry or wipe off the salt).Place potatoes in a bowl (they should still be hot).  Pour butter and chive mixture over the potatoes.  Gently stir to coat the potatoes.These are NOT salty at all.  I will add black pepper next time, and fresh chives, but for items we had on hand–supper yummy.  I served these with a rib-eye steak and salad.

Blessings.

Bariatric Surgery - My Story · Cauliflower Rice · Dinner · Uncategorized · Vegetables · WLS

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.

 

Asian · Bariatric Surgery - My Story · Dinner · Uncategorized · Vegetables · WLS

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.

Asian · Bariatric Surgery - My Story · Chicken · Dinner · friends · menu · Uncategorized · WLS

Japanese Style Chicken Thighs

We had a sweet, younger couple over for dinner, and they have been eating healthy.  I made sure that our menu was okay with their diet restrictions (having many of my own currently and in the past).

The Menu: (I will be posting the Bok Choy and Cauliflower Fried Rice over the next couple of days.)

Japanese Style Chicken Thighs with Roasted Bok Choy and Cauliflower Fried Rice

For the chicken, I used boneless, skinless chicken thighs.  For the marinade and basting sauce:
1/2 ounce Tamari
1 ounce Mirin or Dry Sherry
1/4 ounce sesame oil
1 teaspoon sugar (or honey)
1 ounce ginger – grated
2 large garlic – grated
2 green onions or scallions, chopped
salt and pepper to taste

Mix everything together in a bowl except the salt, pepper and green onions.  Place the chicken in a the bowl and pour the sauce over.  Cover and let sit at room temperature for about 45 minutes to a hour.

Place chicken on a sheet pan (I cover mine with aluminium foil).  Sprinkle the chicken with the salt and pepper.Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.Sprinkle the green onions on the chicken.  Serve hot with the Bok Choy and Cauliflower Fried Rice.

We loved it, and our guests were very happy with the meal.  (Yay!)  I didn’t end up taking pictures of our plates (I had forgotten-ugh).

Blessings.

2019 · Bariatric Surgery - My Story · Dinner · Random Stuff · roasted · Uncategorized · Vegetables · WLS

Radishes

I love raw radishes, or in a salad. My Mom made radishes poached in butter. I bought these the other day…washed, and cut into quarters or halves.

I decided to roast them with some olive oil, salt and pepper.

Baked for about 30 minutes or until softened, and slightly browned.I loved these. David doesn’t care for them, but these weren’t bad per him.My plate…too much food and I didn’t eat all of it.Blessings.

Bariatric Surgery - My Story · Dinner · Health · Uncategorized · Vegetables · WLS

Green Beans and Mushrooms

Last weekend, I went to our local farmers market.  I picked up some great items, one of which, I used in this recipe.img_9378I got some amazing green beans, and cucumbers.  I ended up cleaning the green beans, by snapping the ends off, then rinsing them. img_9396I par-boiled 3/4’s of the beans for about 6-7 minutes.  Plunged them in an ice bath to stop the cooking process.Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.Once the shallots are almost clear, add mushrooms.  I used baby portbella’s.After about five minutes of sauteing the mushrooms, I added the green beans.  Seasoned with salt and pepper as well.  You may need to add more oil.  Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.Cook for about three minutes so that the alcohol can be cooked out.  Earlier in the day, I had roasted a bulb of garlic.  I chopped two cloves, and added it to the pan.img_9418.jpgimg_9417.jpgFor the finishing, I added two tablespoons of butter (unsalted).  img_9418.jpgContinue to cook until the Sherry is reduced as this doesn’t have much of a sauce. img_9423.jpgI cheated and served this with a rotisserie chicken.  I loved the freshness of the green beans, and the earthiness of the mushrooms.  It was a very hearty side dish that made me feel less guilty of not making the roast chicken.My plate (still using a small salad plate as my serving plate).  And, David liked it as well.

Blessings.

Bariatric Surgery - My Story · Dinner · fall · Pork · roasted · Uncategorized · WLS

Pork Roast

I had a rump Pork Roast in the freezer that needed to be cooked.  So, I decided to throw some things together and cook it.

Season Salt and Cavender’s Greek seasoning…are my go to spices for pork.Searing the pork roast on all sides with a liberal seasoning is important.  “Brown food is good food.”  Anne BurrelAdded one onion, coarsely chopped and six cloves of garlic.Then added a small bottle of Apple Juice, and about two cups of reduced sodium Chicken Broth.  Bring to a simmer, and cook for approximately 20 minutes.  Before placing in the oven, I added five small bay leaves.Braised in the oven for about three hours at 325 degrees.It turned out with a nice, sweet tang from the juice.  It was super moist, and really had depth of flavor with the garlic and bay leaves.

Served with roasted baby potatoes, and broccoli.

Blessings.

Bariatric Surgery - My Story · Beef · Christmas · Dinner · FoodTV · Uncategorized · WLS

Taco Wreath

Sunny Anderson shared her hot ham and cheese wreath on The Kitchen Saturday, and it reminded me of my Pampered Chef days of making Taco Wreaths.

So I got the ingredients, and decided to make one. So you need two cans of crescent rolls (any brand as they really aren’t that different).

Two cans of Crescent rolls, hamburger meat seasoned with taco flavor, refried beans, and Mexican cheese.  Begin by opening the crescent rolls, and laying them on a baking sheet or pizza stone.  You can use a small bowl to know where to place them, but overlap them.

You will need to press down on center part forming the inner circle.

As you can see, my circle isn’t perfect (as it doesn’t need to be).  Press down the center part so that you can build the layers for the wreath.

Now the layers, I began with re-fried beans.  Then hamburger meat that was cooked with taco seasoning.

Now to make the wreath. Bring up the small end of the triangle and tuck it over the round part. You can either pinch it or tuck it under.

Continue to do this until the wreath is complete. Bake at 350 degrees for about 30 minutes.

Cut into serving pieces and add salsa, sour cream and cheese.

It was super yummy. I will be doing more of these especially this time of year.

Blessings.