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!
For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped. Let sit for about a hour to let the juices merry.
Pour over the batter, bake according to the instructions. 
David loved this…super moist, and it was even better served warm with vanilla ice cream!
I have to agree. I don’t like heating up the house in the summer, but for this cobbler, it is a must! Super yummy. Definitely tastes like summer. Note: not weight loss surgery friendly…but three bites and I was done.Blessings.
Mix well or until the jelly is dissolved. Place pork chops (or any other meat) in the marinade for at least one hour before grilling.
I grilled each side for about 5-6 minutes or until done. Let it rest on a plate, covered with aluminum foil for about 5-8 minutes.
I placed the remaining marinade in a sauce pan, and brought it to a boil. Reduced it to a simmer, and reduced the amount by half. When it was reduced, I added about 3 tablespoons of butter. Whisk until blended.
I served the bone in pork chop with sauteed mushrooms and roasted asparagus. I tried to make hollandaise sauce for the asparagus, but that did NOT work out (that is another post). But at least the plum sauce turned out. I was super happy with the texture and the flavor. Not sweet, had a nice tang or bite to it. It was good. David really loved it.
I will be making the sauce again…and pork. Lord help me…this boy and his pork.
Mix together two cups of frozen blueberries, two tablespoons corn starch, two tablespoons lemon juice, and half cup of sugar. You will want to drain off the mixture as when it cooks – it will bleed…and you will want to cry.
Spoon filling into the middle of the pie crust.
Fold, and pinch edges around the the filling.
Whisk together an egg, and a tablespoon of water to make an egg wash. 
Brush it over the folded part of the pie crust. Sprinkle granulated sugar over it as well. Add dabs of cold unsalted butter to the filling top – see below.
Bake for approximately 30 minutes, then add slivered almonds (if desired) and bake for another 5-10 minutes or until brown.
I could have cried…
I was able to transfer it to a platter —I felt very accomplished—since you couldn’t actually see my mistake.
As you can clearly see from the pictures, mine did leak. I did NOT drain off the liquid like I should have. I didn’t think I needed to. Well, clearly I did! I added some additional sugar to the top before serving, and served it with whipped cream.
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