Current Recipes

Smothered Chicken with Basil Parmesan Orzo

For the Chicken:

1. Preheat the oven to 350.
2. Transfer the Chicken and onions to a baking dish (preferably with a lid).
3. Pour in the broth (for the chicken), cover and cook for 1 hour and a half.
4. Remove the chicken from the oven and transfer as much of the liquid to a bowl and whisk in the corn starch. 
5. Pour the liquid back to the pan with the chicken and increase the oven temp to 425.
6. Return the chicken to the oven for 5-10  minutes or until the gravy has thickened.

For the Orzo

1. Melt butter in a pan and toast the orzo until it turns golden.
2. Measure out twice the amount of water than orzo and pour it into the orzo and cook (covered) until the liquid is absorbed.
3. Mix in the parmesan and basil and adjust the salt.

Shrimp Tacos

1. Pat the shrimp dry. Place in a bowl and sprinkle the rub and mix well.
2. In a non stick skillet over medium high heat, add some olive oil.
3. Add the shrimp in batches (being careful not to overcrowd the pan).
4. Cook for about 2-3 minutes per side or until they turn pink.
5. Heat the tortillas in a dry pan for about 30 seconds per side.
6. Top the tortilla with shrimp, salsa and some of the sour cream topping.