Lemon pepper chicken orzo

https://www.budgetbytes.com/2015/08/lemon-pepper-chicken-with-orzo/

This is tasty and doesn't take as long as you might think. I stuck the thighs in the oven this time instead of including them in the skillet while the orzo cooks, mainly because I hate feeling uncertain about whether or not chicken is cooked through. 10 minutes on the stovetop plus 35 minutes in a hot oven was enough to have them no longer pink with juices running clear. Get the thighs in the oven ASAP before prepping other things, and it should end up ready around the same time. We did a salad on the side and that was that! Yum!! This makes a lot more pasta than we usually eat so I may do 5 or 6 thighs next time for additional full servings.

INGREDIENTS

4 chicken thighs, bone in, skin optional (I take it off)
3ish tsp lemon pepper seasoning
2 Tbsp cooking oil - I used vegetable oil
3 cloves garlic
2.5 cups chicken broth
1/4 bunch parsley (optional, looks nice)
1.5 cups orzo pasta
(Optional, I did not use - 2 oz feta, crumbled)

INSTRUCTIONS

Preheat oven to 400 convection or 425 regular.

Remove skin from the chicken thighs, dry with a paper towel, then season both sides liberally with lemon pepper seasoning.

Heat a large, deep skillet over medium flame. Add 1-2 Tbsp oil. When the oil is hot (it should be shimmering not smoking), add the chicken thighs, skin side down. Allow the thighs to cook 5 minutes, until browned, then flip and brown 5 minutes on the second side. Remove to a baking dish and pop in the oven for 35 minutes.

While the thighs are baking, mince the cloves of garlic and roughly chop 1/4 bunch of parsley.

After removing the chicken from the skillet, pour off any excess fat and turn the heat down to low. Add the garlic and sauté for about one minute, until fragrant but not browned or burned. Add the chicken broth and stir to dissolve the browned bits from the bottom of the skillet.

Add about half of the chopped parsley, one additional teaspoon of lemon pepper seasoning, and the orzo to the skillet. Stir to combine.

Cover the skillet and turn the heat up to high. Allow the broth to come to a boil, then turn the heat down to low. Let the skillet simmer on low for 10-12 minutes, or until the orzo is tender. (If the broth stops simmering, increase the heat slightly to keep it simmering.) Stir several times to prevent the orzo from sticking, especially towards the end when the liquid has reduced.

After 12 minutes, the orzo should be tender and most of the broth absorbed. If there is still too much liquid, allow it to simmer without the lid for a few minutes. It's okay if the orzo is slightly saucy.

Sprinkle the remaining parsley over top along with the crumbled feta, if you really like parsley and feta. I skip this last part and it's still plenty flavorful!

Chicken pot pie

I tried to make this slightly easier and a less massive amount, so the recipe below includes a few modifications. It was still a big pain, but came out tasty. I’m probably gonna save this for special requests because its so much effort. Next time I will bake the pastry on the side cut into squares, it was too much of a pain to try and get it to fit perfectly on top of the dutch oven.

https://www.williams-sonoma.com/m/recipe/chicken-potpie.html

For the filling:

• 1 stick butter, cut into cubes
• 1/2 cup all-purpose flour
• 4 cups chicken stock
• 1 tsp. Dried thyme
• 1 bay leaf
• 1/2 large yellow onion, chopped
• 2 celery stalks, sliced
• 2 carrots, peeled and cut into slices   1/8 inch thick
• 3 oz. white button mushrooms, cut into   1/4-inch dice
• 2 small red-skinned potatoes, cut into   1/2-inch dice
• 3 cups cubed cooked chicken
• Salt and freshly ground pepper, to taste

1 sheet frozen puff pastry for topping, thawed 

Directions

Preheat an oven to 400ºF.

To make the filling, in a dutch oven over medium heat, melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, about 2 minutes. Slowly add the stock, whisking until smooth, and bring to a boil. Add the thyme, bay leaf, onion, celery, carrots and mushrooms and cook until the vegetables are almost tender, about 10 minutes. Add the potatoes, chicken, salt and pepper and cook until the potatoes are tender, 5 to 10 minutes. 

Brush the rim of the pot with water. Lay the pastry round over the top and press the edges to seal. Bake until golden brown, about 25 minutes. Let rest for 5 minutes before serving.

Serves 6 to 8.

Chipotle sweet potato burgers

Haven’t tried this yet but i want to

https://www.budgetbytes.com/2013/05/chipotle-sweet-potato-burgers/

INGREDIENTS

• 1 sweet potato (1 lb.)$1.00
• 1/2 cup frozen corn kernels $0.31
• 15oz. can black beans$1.19
• 1 whole chipotle pepper in adobo sauce $0.33
• 1/2 cup cornmeal, divided $0.12
• 1/4 tsp garlic powder$0.02
• 1/2 tsp cumin $0.03
• 1/2 tsp salt $0.03
• 1/4 bunch cilantro (optional) $0.19
• 1 Tbsp vegetable oil (for frying) $0.02
• 4 wheat rolls $1.42
• 1 avocado $1.19
• 1/4 cup mayonnaise (optional) $0.45

INSTRUCTIONS

1. Wash the sweet potato well and then poke it several times with a fork so that steam can escape while it cooks.
2. To cook it in the microwave: wrap it loosely with a paper towel, set it on a microwave safe plate, and microwave on high for five minutes. Carefully squeeze the potato to make sure it is soft all the way through. If it is not, microwave longer, in one minute increments, until it is soft all the way through (mine took 8 minutes).
3. Took cook it in the oven: heat the oven to 400 degrees and then bake the potato for 45-60 minutes, or until it is soft all the way through (either directly on the oven rack or on a baking sheet).
4. While the sweet potato is cooling, prepare the rest of the ingredients. Place the frozen corn in a large bowl. Drain and rinse the black beans. Allow as much excess water to drain away as possible, and then add them to the bowl with the corn. Roughly chop the cilantro leaves and then add them to the bowl, along with half of the cornmeal (1/4 cup), garlic powder, cumin, and salt. Take one chipotle pepper out of the can, mince it, and then add it to the bowl along with about one teaspoon of the adobo sauce from the can.
5. Once the sweet potato is cool enough to handle, scoop out the flesh and add it to the bowl with the rest of the ingredients. Stir everything together and then either use a potato masher or the back of a fork to slightly mash the beans. Cover and chill the mixture for 30 minutes to allow the cornmeal to absorb some of the moisture.
6. Divide the sweet potato mixture into four (or six) portions and shape each into a patty, approximately 3/4 inch thick. Use the remaining 1/4 cup of cornmeal to coat the outside of the patties. This will provide a nice crunch to the burger.
7. To cook the patties in a skillet, heat 1/2 tablespoon of vegetable oil in a heavy bottomed skillet over a medium flame. When the oil is hot (it should look wavy on the surface), add two of the patties. Cook for about 5 minutes on each side or until the patties are golden brown. Add more oil and cook the remaining two patties. Remember to turn the patties carefully as they are quite soft and can fall apart.
8. To cook the patties in the oven, Preheat the oven to 400 degrees. Line a baking sheet with foil and then coat lightly with non-stick spray. Place the patties on the foil and then spritz the top of the patties lightly with non-stick spray (this will help it crisp up). Bake for 25 minutes, or until the patties are heated through and the bottoms are golden brown.
9. Spread one tablespoon of mayonnaise on each bun and top with a chipotle sweet potato patty. Slice the avocado and place 1/4 of the slices on top of each burger. Top with extra cilantro leaves, if desired.