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Jan 18, 2022

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Seared Scallops with Creamy Lemon Orzo

Jan 17, 2022

Prep Time: 5 mins • Cook Time: 30 mins • Makes: 4 servings

 

INGREDIENTS

  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 1 cup orzo, uncooked
  • 2 cups chicken broth
  • ½ cup dry white wine
  • ¼ teaspoon dried tarragon
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon heavy cream
  • Juice of one lemon
  • 2 tablespoons unsalted butter
  • 1-½ pounds sea scallops, patted dry
  • salt and pepper, to taste

DIRECTIONS

  1. Heat olive oil in a medium saucepan over medium-high heat. Add the chopped onion. Sauté for three minutes then stir in the orzo pasta, broth, wine, and tarragon.
  2. Bring to a boil and cover, simmering for 15 minutes and until liquid is absorbed and pasta is al dente. Stir in chives, heavy cream, and lemon juice. Remove from heat and keep warm.
  3. Heat the butter in a large heavy-bottomed or cast-iron skillet. Season scallops with salt and pepper. Add them to the pan and cook for three minutes on each side or until golden on each side. Serve on top of orzo pasta.

White Wine Braised Chicken Thighs

Jan 17, 2022

A simple, but delicious recipe featuring tender chicken thighs braised in a white wine and Dijon mustard sauce.

Prep Time: 5 mins  •  Cook Time: 45 mins  •  Makes: 6 servings

INGREDIENTS

  • 6 bone-in chicken thighs
  • olive oil
  • 3 garlic cloves, smashed
  • 1/2 cup dry white white
  • 1/2 cup chicken stock
  • 2 tablespoons whole-grain Dijon mustard
  • 1 shallot, finely chopped
  • 1 lemon, thinly sliced
  • 2-3 fresh thyme sprigs
  • salt and pepper, to taste

DIRECTIONS

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in an oven-proof skillet over medium-high heat.
  3. Season the chicken thighs with salt and pepper and add to the skillet. Brown the thighs on both sides, about 3-5 minutes per side. Remove the chicken from the skillet; set aside.
  4. Lower heat to medium and add the garlic, shallot, and thyme. Cook 1-2 minutes, or until lightly browned and fragrant.
  5. Add white wine and cook for 2 minutes to deglaze the pan.
  6. Add the broth, mustard, and lemon slices and bring to a boil. Cook for 2-4 minutes.
  7. Remove from heat, add the chicken thighs, and place the skillet directly in the oven. Cook for 30 minutes, basting a few times throughout.

Menu

Jan 17, 2022

Fish Chowder
Scallop Potatoes
Fresh Vegetables
Peas N Rice
Steamed White Rice
Roast Leg of Lamb
Baked Wahoo
Vegetable Stir Fry
Penne Alfredo & Mushroom
Hoisin Chicken
Spicy Chicken Wings
Breaded Chicken Tenders
Macaroni & Cheese
Tandoori Chicken Leg
Thai Red Chicken Curry
BBQ Meatballs
Chourico Sausage
Chicken Samosa
Chicken Korma