Lemony Chicken & Orzo

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After I typed up the recipe portion of this recipe, I looked up at our most recent posts and apparently we’re going a little overboard with the lemon (Lemon Blueberry Muffins, Lemon Blueberry Skillet Cake)! So sorry, but we’re featuring lemons again tonight. This is one of those recipes that got passed around because it’s just so good! My sister saw it on Half Baked Harvest and made it for my parents earlier this summer. My mom thought it was so good (and easy!) that she decided to make it for us in the week or so after we came home with the baby. We loved it too and now I have to add it to my repertoire (and share it on here…)

It’s a great dish that feels a little fancier than what we normally have on weeknights, but really isn’t that much work! It uses one pot and takes maybe 30 or 40 minutes to completely come together. And your protein, starch, and vegetable are all right there in the one pot! Win, win, win!

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Lemony Chicken & Orzo

(Adapted from the always delicious Half Baked Harvest)
Ingredients: 
  • 2+ tbsp neutral oil
  • 4 (bone-in, skin-on) chicken thighs
  • 4 cloves garlic, minced 
  • 1 cup orzo
  • 1/3 cup white wine
  • 2 1/2 cups chicken stock
  • 1 bunch kale, destemmed & roughly torn
  • 2 lemons (1 zested & juiced, 1 sliced)
  • Salt & pepper
Instructions: 
  1. Preheat oven to 400 degrees.
  2. Generously season chicken with salt and pepper. Heat 2 tbsp oil in cast iron skillet, dutch oven, or another stove & oven – safe dish over medium-high heat. Once hot, sear the chicken thighs, starting with the skin-side, for ~5 minutes on each side. Then remove the chicken to the side.
  3. Turn the heat down to medium. [If there isn’t enough oil/chicken grease, add another tbsp. We had plenty!] Add the garlic and orzo and cook, tossing frequently, for just 2-3 minutes.
  4. Deglaze the pan with the wine. Follow this with the chicken stock, lemon juice, lemon zest, and kale. You might have to add the kale in batches, pushing them into the liquid. Bring the liquid to a boil.
  5. Return the chicken to the pan. Nestle them into the liquid with the skin exposed and top with lemon slices. Place in the oven and cook for 15 – 20 minutes.
  6. Serve topped with an additional sprinkle of salt if desired.
Serves 4

Dill & Goat Cheese Risotto

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I’ve had this idea for a risotto with dill and goat cheese to yield a dish with a rich and creamy texture like a normal risotto, but with a tangy, less heavy flavor. This is one of the best things about risotto in my opinion – it’s one of those kitchen sink dishes that can be modified in pretty much any way. A blank canvas! We’ve gone several different ways with risotto on the blog before – Risotto Recipes! This is the most in depth dish I’ve made since the baby was born. Baby-wearing is life-saving, let me tell you! Makes chopping a little awkward, but we’re getting it done! I personally think this recipe is better as a side dish than an entree. The flavors are pretty bold to eat a heaping serving and there’s also the lack of vegetables or protein in the dish. Side note, the color of my risotto is due to the richly colored vegetable stock that we use, not an additional secret ingredient it looks like we might have left off the ingredient list.

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Dill & Goat Cheese Risotto

Ingredients: 
  • 3 tbsp butter, divided
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 4+ cups chicken or vegetable stock
  • 6oz goat cheese
  • 1/4 cup fresh dill, chopped
  • Salt & pepper
Instructions: 
  1. Place 2 tbsp butter in a large pan over medium heat. Once melted, add the onions to the pan. Season with 1/2 tsp of salt and a few turns of black pepper. Stir to coat in the butter and then cover and sweat for 3 minutes.
  2. Remove the lid and add the garlic. Cook another 6-8 minutes. Garlic and onions should be soft and fragrant.
  3. Pour the arborio rice in with the onions and garlic. Toast for just 1-2 minutes, stirring occasionally so the rice doesn’t burn.
  4. Meanwhile, heat the stock. You can either keep the stock in a small pot on low on an adjacent burner or microwave it.
  5. Now add the wine. Lower heat of the burner to medium-low
  6. . Cook stirring almost continuously, until all of the wine has been absorbed by the rice.
  7. Now add the warm stock, one ladle-full at a time. Continue stirring until all the stock is absorbed. Repeat this pattern until the rice is softened, but still slightly al dente. [This will take at least 30-45 minutes.]
  8. Add the goat cheese and stir in thoroughly.
  9. Continue adding ladles of stock until rice is fully cooked. With the last ladle-full, add the dill and remaining tablespoon of butter. Remove from heat and stir until well-combined.
  10. Season with additional salt and pepper as desired.
Serves 6-8.

Tangy Rice Pot with Chicken and Green Beans

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Let’s talk about sumac. In the US, it’s not a very common ingredient. I’m going to be 100% honest with you, internet… When I first saw a recipe with sumac as an ingredient, I immediately though about poison sumac, the third in the itchy trifecta of poisons ivy, oak, and sumac. Why would anyone want to eat that?? No one wants to and turns out, no one is. Looking into it, I learned that the sumac spice is made of ground Rhus coriaria berries, one of several dozen of plants in that genus. Poison sumac on the other hand is officially Toxicodendron vernix, but it used to be known as Rhus vernix! Hence the colloquial name that matches the other sumacs.

I came to realize that I’ve had sumac many times before, in restaurants and in pre-made spices mixes like za’atar. I just didn’t know what it was! When we started cooking more Turkish dishes since we started this blog, the lack of sumac in my spice cabinet became more noticeable. {Check out our sumac tag for other recipes we’ve made featuring this spice!} It took us a little while to find some, but check out your nearest Middle Eastern or Mediterranean grocer. Now that I’m an experienced sumac consumer, I want to put it on everything! I mean seriously, I have no idea why this spice hasn’t crossed over into mainstream American kitchens yet… It is delicious and can add such a unique flavor to many different dishes. I made up this dinner around the leftover lemon I had in the fridge from making Lemon-Lime Ricotta Cookies, and I thought I’d combine tang with tang and add the sumac. It worked well without being too sour or overpowering. It’s a perfect one pot dish for a weeknight, with fairly minimal hands-on cooking time.

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Tangy Rice Pot with Chicken & Green Beans

Ingredients: 
  • 1 tbsp+ neutral oil
  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 large cloves of garlic, minced
  • 2/3 cup rice, uncooked
  • Juice of 1 large lemon (~3 tbsp)
  • 1 1/2 cups chicken or vegetable stock
  • ~1lb fresh green beans, snapped into bite-sized pieces
  • 1 tsp paprika
  • 1 tsp sumac
  • Salt & pepper
Instructions: 
  1. Select a saute pan with tall sizes (alternatively, a dutch oven would work). Heat the oil over medium.
  2. Chop the chicken into bite-sized pieces and season with salt & pepper. Once the oil is hot, add the chicken to the pan. Cook for just 3-4 minutes, reducing the translucency, and then remove to the side. (The chicken will not be cooked all the way at this point.)
  3. Add a bit more oil if needed, then cook the garlic and onions. Season with some more pepper. Cook until fragrant and softened, ~5 minutes.
  4. Return the chicken to the pan, along with the rice, stock, spices, and lemon juice. Stir. Make sure rice is submerged in the liquid.
  5. Top with the green beans, pushing them down into the liquid gently. The green beans do not have to be completely submerged.
  6. Bring to a boil and then immediately lower heat to low. Cover, ensuring that the liquid is only lightly simmering.
  7. Cook over low heat for 30-40 minutes. Roughly halfway through, stir and then re-cover.
  8. Watch closely towards the end. Depending on your variety of rice, you may need a little more liquid or a little more or less cooking time.
  9. Season with additional salt as need. Ours definitely needed it, but we also used salt-free chicken stock.
Serves 4.

Our Dublin Coddle

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While the rest of you are celebrating Saint Patrick’s Day, I’m vacillating between the five stages of grief over UVA’s loss last night. I guess this post is helping me move past the denial stage, given that I just wrote the words “UVA’s loss.” My very caring and loving husband, is being even nicer to me than usual, which is actually relevant to this dinner. Selim is basically the opposite of a simple meat and potatoes kind of guy, whatever that is. This dinner, which not only checks the box of timely blog post, but also caters to my wanting to wallow in comfort food self, is definitely not what he wants to have for dinner tonight. Yet, here we are.

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I love this team and all of these guys! Proud of them & their season! We’ll choose to remember this moment instead ❤ [Photo by Matt Riley, primary photographer for UVa Athletics]
I, however, love a simple carb-filled dinner of sausages and potatoes. Dublin coddle is basically just that. Recipes for Dublin coddle should include pork sausages, potatoes, and onions. Many don’t include much more than that and water. Parsley is a common garnish. We’ve added a few more ingredients for a little more flavor, as you can see. We also didn’t cook the dish the way the Irish mothers back in the day would have. This hearty winter dish dates back to the 1700s and many believe started out as a way for Catholic mothers to use up meat before Fridays during Lent. I think we turned our version into a flavorful dish that still pays significant homage to the original. And honestly, since the “original” was basically a vehicle to use up leftovers, variations from household to household are basically a given. So, I give you our personal version! I’m not going to lie, though the sausage and potatoes are delicious, I think my favorite part is all the onions! They absorb all the delicious flavor from the broth and are just perfect! This dish may not look like much (the stews and braises that we tend to favor never do), get past our humble photos and give it a whirl the next time you’re feeling Irish.

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And, from an approximately 18.9462874% Irish person on the day when everyone claims to have Irish ancestors:

Happy Saint Patrick’s Day! 🍀☘️🍀☘️🍀

 

Our Dublin Coddle

(Adapted from this recipe)
Ingredients:
  • 5 slices of thick-cut bacon
  • 1 lb pork sausages (traditional Irish bangers would be the most legit option)
  • 2 large onions, sliced into rings
  • 6 cloves garlic, minced
  • 1 1/2 cups broth (vegetable, chicken, etc)
  • 3/4 cup stout beer
  • 1 tbsp worcestershire sauce
  • 1 tsp brown mustard
  • 1 tsp dried thyme
  • 2 lb potatoes, cut into large chunks
  • 2 bay leaves
  • Fresh ground black pepper
Instructions:
  1. Preheat oven to 350 degrees.
  2. Chop the bacon roughly and cook in a large dutch oven over medium heat. Stir occasionally until they are brown, but not yet crispy. Then remove to the side.
  3. Place the sausage whole into the dish with the bacon grease, still over medium heat, and brown on all side. (You do not have to cook them all the way through at this point.) Once browned, remove these to the side as well.
  4. Now add the onions and garlic to the dish, stirring to coat in the remaining bacon grease. Top with 10+ turns of fresh black pepper. Partially cover and cook, until softened and browning, roughly 10 minutes.
  5. Meanwhile, whisk together the broth, beer, worcestershire, mustard, and thyme.
  6. Remove the onions/garlic when they’re done and again set to the side.
  7. Add the potatoes and a splash of liquid stock mixture to the dish. Stir to coat and turn the heat up to medium high. Cook potatoes for ~5 minutes.
  8. Slice the sausages into large chunks and then return all of the removed ingredients to the dish. Remove from stove heat and stir everything together.
  9. Top with the stock mixture and add the bay leaves.
  10. Place in the oven, covered, for at least an hour. Keep cooking up to an hour and a half if the potatoes aren’t cooked to your liking at the hour mark.
  11. Serve in bowls with a good amount of broth. Add a dash of salt if you think it needs (save this for the end, given that your bacon, sausages, and even broth may have a fair amount of salt in them).
Serves 4-6

Basic Braised Beef Brisket

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Sometimes writing a blog post is hard. Sometimes we just can’t think of a lot to say. This is how the conversation about this recipe went…

“Ally, not everything we make is so enlightened that I have a lot to say about it.”

If we’re posting it, it tasted good – trust us.

 

Basic Braised Beef Brisket

Ingredients: 
  • 2 tbsp oil (we used truffle oil for extra deliciousness!)
  • 3oz minced shallots (~3-4 bulbs)
  • 8 cloves garlic, minced
  • 6oz carrots, chopped
  • 2 large sprigs of rosemary
  • 1 1/2 tbsp tomato paste
  • 1 1/2 lb beef brisket
  • 1/2 bottle (~1 2/3 cup) dry red wine
  • 1/2 cup beef stock
  • Salt & pepper
Instructions: 
  1. In a large dutch oven, heat the oil. Meanwhile, preheat oven to 300 degrees.
  2. Season the brisket with salt & pepper. Sear brisket until browned on all sides. Remove brisket to the side.
  3. Add garlic and shallots to the dish. Cook, stirring occasionally, for ~5 minutes until softened and fragrant.
  4. Now add in the carrots and tomato paste. Stir together. Cook another ~5 minutes.
  5. Now deglaze the dish with the wine. Make sure to scrape up all of the delicious brown bits stuck to the bottom.
  6. Add the stock and rosemary sprigs. Return the brisket to the dish. Just the top should be exposed.
  7. Bring the liquid to a simmer and then cover. Transfer to the oven.
  8. Braise for ~ 1 1/2 hours, then flip the meat over. Braise for another 1 to 1 1/2 hours.
Serves 3-4.

Slow Cooker Chicken Enchilada Soup

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I don’t know if you noticed, but we haven’t shared too many posts this month so far (although our Sultan Selim Kofte was amazing & you should check it out!). A two-fold problem – we attempted a few recipes that we thought would be “blog-worthy,” that just didn’t turn out well, so we definitely couldn’t share our failures 🙄😬😣😉. And also, we used a few of our saved up vacation days to visit friends and watch UVA beat Wake Forest in Winston-Salem one weekend and to see our families in Nashville for a cousin’s wedding on another weekend! So we really haven’t cooked quite as much as normal this month!

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Us at Ally’s cousin’s wedding

Our lack of blogging this month is a little bit of a tragedy because January is National Soup Month, and I LOVE SOUP! I don’t know what month is better suited to officially be National Soup Month – what sounds more cozy and warming for chilly nights (and days!) than a big flavorful bowl of soup. It’s actually National Slow Cooker month too (probably for similar reasons…), so we just went ahead and did the two birds, one stone thing with this recipe – ✔️ & ✔️!

I’ve had this recipe saved on Pinterest for literally years I think. It comes from Gimme Some Oven, which actually is the very first blog I think I ever started following. I’ve made many of her recipes over the years, prior to the birth of our little infant blog. Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is! One little side note… one day we would like to make our own, traditional enchilada sauce, for this recipe or others. We were just feeling a little too lazy today for finding and roasting our own chilies. But we can only imagine how much better this soup would be when substituting authentic homemade enchilada sauce for the canned stuff!

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Slow Cooker Chicken Enchilada Soup

(Adapted from Gimme Some Oven blog)
Ingredients:
  • 2 boneless, skinless chicken breasts
  • 2 cups chicken stock
  • 1 10oz can red enchilada sauce
  • 2 bell peppers, chopped
  • 1 medium onion, chopped
  • 2 ears corn (~2 cups)
  • 5 cloves garlic, minced
  • 1 14oz can black beans, rinsed & drained
  • 1 4oz can chopped green chiles
  • 1 10oz can fire-roasted tomatoes, with liquid
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp chipotle powder
  • Salt & pepper to taste
  • Optional toppings: cheese, sour cream/crema, avocado, cilantro, jalapenos, tortilla chips, etc
Instructions:
  1. Prepare all of the vegetables – chop up everything that needs chopping and slice the corn kernels off the cob. Cut the chicken into bite-sized portions.
  2. Put all of the ingredients, minus the toppings, into the slow cooker.
  3. Cook 3-4 hours on high or 6-8 hours on low. Taste and adjust salt/pepper if needed. Serve with optional toppings!
Serves ~8

Zoodles in Mediterranean Tomato Sauce

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Gosh, it’s been awhile since we’ve made zoodles. For awhile there we were making, eating, and sharing zoodle recipes every week it seems like. We took a little bit of a hiatus it seems, but don’t worry – the zoodles are back! This time, they’re topped with a deliciously spicy sauce that makes you think you’re on the Mediterranean coast.

Even better news? This meal is simple to make – it only takes a few minutes of active preparation. Even more better news? This vegetarian dish is healthy and pretty darn low calorie. A great meal to sneak in to your weekly meal rotation.

Zoodles in Mediterranean Tomato Sauce

Ingredients: 
  • 2 large zucchini
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 3 tbsp tomato paste
  • 2 tsp red wine vinegar
  • 1 tsp brine from kalamata olives
  • 1/2 tsp crushed red pepper flakes
  • Fresh ground black pepper
  • ~10 kalamata olives, sliced
  • 2 oz feta cheese
Instructions: 
  1. Prepare the zoodles – see our instructions if needed!
  2. Heat olive oil in a small pan over medium heat.
  3. Once heated, add the garlic and cook for just a ~2 minutes until beginning to be fragrant.
  4. Now lower heat to low-medium and stir in the tomato paste, vinegar, olive brine, red pepper flakes, and several turns of fresh ground black pepper. Stir to combine into a thick, saucy paste.
  5. After a couple minutes of letting the sauce ingredient meld, toss in the zoodles and olives. Stir to coat the zoodle in the sauce, then cover for 5 minutes.
  6. Once the zoodles are heated through, you’re ready to serve, topped with the feta cheese!
Light meal for 2