Skillet Chicken, Broccoli and Orzo

 As usual, I don't have a photo. But if I don't get this shared, I might not have it the next time I switch phones. A good deal of my recipes are locked neatly away and I'm working on getting to them after switching from Apple to Pixel. I do like my Pixel better for a number of reasons - but updating my mind has its own problems?

However - back to food. This one is a one-dish meal, well close to it. I would suggest a salad along side, or the sweetness of green peas to had to the comfort food side, but this dish convinced me comfort food can be good for you.

I made the recipe from a few others. Looking for smooth creamy comfort food that doesn't overpower the good-for-you things got me to combining a trio that seemed odd, but turned out to be all the smooth creamy plus good protein, excellent vegetables, and cooked in a single 10" skillet. I did use an extra plate for the chicken to set out while cooking the remainder. 

From setting out the ingredients through cutting and cooking, it took right at 45 minutes from start to table:

Ingredients:

• 2 boneless skinless chicken thighs cut bite-size
• Lawery’s season salt to taste
• Pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup green onions thinly sliced
• 2 cloves of garlic minced - or a teaspoon in oil
• 1 cup orzo
• 2 cups chicken broth (we've used Better Than Broth-Chicken - does enhance flavor)
• 4 tablespoons cream cheese
• Two cups fresh broccoli florets (as much as another cup if you love broccoli)
• Milk as needed to thin broth (maybe, up to three tablespoons)

Instructions:

1. Used my cast iron skillet to melt the butter to heat with the olive oil on medium heat.
2. Once the thighs are cut, seasoned with Lawrey’s Seasoned Salt (our favorite) and pepper to our tastes. Tossed to cover all the chicken, and made one layer in the skillet.
3. One the bottom had browned, turned to cook all sides the same golden brown, then removed from the pan and set aside on a plate. No - they were not completely done.
4. Placed onion and garlic in the skillet to get some of the butter/oil, then added the orzo to get covered and browned a bit, too. Keep them stirred during this browning.
5. Added the chicken broth to the pan and brought it up to a simmer before adding the broccoli. Keep them stirred during simmer so orzo doesn’t clump or stick to the pan.
6. About five minutes of simmering, add the cream cheese a piece at a time. Continue stirring to help spread the melting cheese.
7. If the sauce appears too thick for your tastes, add a tiny bit of milk and stir.
8. Check the orzo for al dente. When it is just about right, return the chicken bites to the pan and gentle stir to coat them in sauce.
9. Let the orzo and the chicken finish in about three minutes, and serve hot.

The first time, I didn't quite have a cup of orzo, but I thought it close enough - and we did have a serving left over. This time there would be three of us, so I added another chicken thigh plus having enough for a full cup of orzo - andd we still had a serving left over. After each had a second serving spoonful just because it was so creamy. 

Orzo is good for one reheat, but that literally stretches it so far it's almost not recognizable as the nice al dente of the first serving. That last three minutes with a lid helps the broccoli become softer - the way Beloved Husband prefers it. Oh, I've never needed that extra milk. 

As for adapability - I haven't found any changes that make it any bettter. As comfort food, it really is better for us that our loved White Goulash for the earlier post. I can't really see orzo as a soup - but I can see this as a soup with a couple of adaptations. I'll post if we do a Chicken/Broccoli/Cheese soup.

Quickest Comfort Foods With Hamburger and Pasta

 Either one of these is great on a rainy day, a feeling sad day, a "quick in a hurry" day - or when you are just hungry and don't want to cook. You'll feel full and a bit sleepy when it's all over. We know because this has been used so often across decades and reaching toward the century mark. Even my better educated in food prep/consequences will pick up a bowl when they drop by. It's easy to keep the ingredients in the pantry - well, the meat in the freezer - for any emergency or laziness.

We call it Goulash if it's made with tomatoes, and White Goulash if it's with cream of chicken soup. Yes - you can make your own CoC soup - we do when our gluten-free/no-soy children are here.

Common ingredient is hamburger meat. We keep at least one 93/7 pound in our freezer. The less grease the better, but if you do use venison, add a bit of ground pork to get close to the 7 percent, but stay on the low side.

Goulash Ingredients:

1	pound lean ground hamburger - 93/7 preferred.
1	can diced tomatoes - flavored, personal choice.
1/3	cup catsup
	Italian seasoning - to taste
	Lawrey’s Seasoned Salt - to taste
	Garlic powder - to taste
	Amount of pasta is your choice - as well as type: spaghetti, elbow roni, shells

Now, to turn that into comforting White Goulash:

1	pound lean ground hamburger - 93/7 preferred.
1	can diced cream of chicken soup. We like Campbell's, with Herbs
1/3	milk
	Poultry seasoning - to taste
	Lawrey’s Seasoned Salt - to taste
	Garlic powder - to taste
	Amount of pasta is your choice - as well as type: spaghetti, elbow roni, shells

It is as simple as retaining one ingredient, and changing just a few others. Adapable recipes are the handiest gadgets for switching up menus.

Instructions for Goulash:

1.	Place water on to boil for pasta.
2.	Brown hamburger meat, adding seasoning as it is cooking.
3.	We use a small light blender to process the diced tomatoes into much smaller pieces.
4.	When the hamburger has no more red showing, add the diced tomatoes, rinsing the container with 1/4 cup water.
5.	Add the catsup, too, and stir well, mixing together.
6.	Simmer lightly until the pasta is cooked al dente, then drain and add hamburger mixture to pasta.
7.	Serve while hot. Changes to Instructions for White Goulash: We don't need lines 3 or 5, and #4 adds the chicken soup with milk. We've been known to add a bit of our favorite shredded cheese, which sometimes takes a bit more milk, too. Just adjust to your own likes and make these your own recipes! That's real adapability.

Let's Talk Maillard

 

From Commons.Wikipedia.org

Serious Eats introduces us to a close look at a chemical process and its role in cooking. by Eric Schulze:

"Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust. If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience."

When thinking of ingredients, think of any recipe you have that you want to show complex flavors - meat, vegetables, bread. What you're after includes looks, aroma, and most definitely flavor.

Boiled down (but we're not even thinking of this food boiled) the Maillard reaction is the chemical reaction that occurs in the presence of heat between amino acids and reducing sugars that results in food browning thereby producing fresh aromas and flavours. And it can be done to vegetables, meats, bread - etc.

My wish here is to share the reason to use Maillard reaction to make my meals more tasty. There is an excellent description of Maillard reaction, along with a graphic, at BYJUS- it may be your cup of tea.

It takes the right amount of heat and time to produce those wonderful aromas (that may include seasonings, herbs, liquids) produced when food is sealed with flavors. I can tell you my family is very aware of the aroma of onions and/or garlic being "Maillarded" in my kitchen. Place them with steaks (pictured above) and the only questions I get are: "Are you taking mine off when it's (insert correct center desired)?"

Our meals include sensory perceptions with the eye and the nose before they get to the myriad of taste buds standing up with anticipation based on what is seen and smelled. Why not give them that beautiful aromatic browning that comes with the right amount of heat and time. Pay attention to actions and results - perhaps write them down on your recipe - when you get browning, aroma, and flavor just right.

A dear friend once told me cooking was a science. I found out recipes aren't, as I followed one she gve me and my results definitely were not the same as hers. It takes practice to learn the results you love when a recipe says to "brown," "sear," "cook," whether it is meat or vegetable or toasting different breads. Make notes on your recipe when it works - and make notes what didn't work. Spend your groceries wisely and get the best results for your time and attention.

Microwaved "Baked" Potatoes, and More

 

Beloved Husband and I have used these same numbers on two large russet potatoes as well as on three medium sized potatoes. They all came out completely done, fluffy when opened, and soaked up butter and sour cream beautifully! I’ve found that placing fork tines in a row down the top is almost an easy zip when busting the potato open by pushing ends and sides - but put additional fork pokes sides and bottom. No explosions encountered. While it is true that not all microwaves cook exactly the same way, I don't think you can go wrong starting with these numbers, and adjusting as you learn your microwave's responses.

Start with russet potatoes. Those and sweet potatoes are the best bakers as far we're concerned. As usual, adjust for your own personal tastes. I haven't tried microwaving the sweets, but if you do, please let me know the results. Those are best served with honey butter, adding a sprinkle of cinnamon if you wish.

Bake to russets. Scrub the baking potatoes, checking for any bad spots. Pat dry them dry.

Poke holes in the potatoes with a fork. Place in the microwave. We didn’t cover them in any way.

Cook as follows:

4 minutes in the microwave on full.

Turn potatoes over.

5 minutes more in the microwave.

2 minutes rest.

2 minutes more in the microwave.

Use a hot pad to place potatoes on the plate. Here's where Beloved Husband and I separate on how an opened baked potato should be dressed.  His idea is a goodly amount of butter, melted and mashed into the fluffy middle of the creamy whiteness.

Mine depends on what's in the fridge. Butter, of course. If we have some good cheddar cheese, that needs to be grated and added. Or some shredded cheese of your choice. A plop of sour cream is good, too. Every once in a while, we actually plan ahead. Not often.

If having guests, it's a good idea to have a variety of toppings - their favorites, if you've asked - in matching small dishes. That always makes guests think we know what we're doing. For us at home, we aren't nearly as formal.

Now, if you must oven bake your potatoes, here are some excellent links for tips:

https://www.thelist.com/215058/the-real-reason-british-baked-potatoes-taste-better/

https://cupofjo.com/2014/08/how-to-make-english-jacket-potatoes/

And I'll close with my personal Double Baked Potatoes:

• Bake the potatoes the way you like best.
• Slice a strip off the top of each potato and scoop out the insides into a mixing bowl being careful not to tear the shell, leaving enough to allow the potato to stand on its on.
• Add your favorite flavor enhancements to the bowl (most suggestions include some or all: butter, sour cream, milk, shredded cheese, salt/pepper.)
• Mix well and stuff mixture back into potato shell. Optional, too with cheese and bacon crumbles.
• Bake again for an additional 15 minutes. Plate potato and serve.

However you bake potatoes, enjoy them!

Chicken Pot Cobbler - DO NOT STIR

 Once again, I don't have a photo of the dish I made, but if you visit a site called 30 Seconds, you'll see a similar picture (mine didn't brown as evenly - but not bad for a 25-year-old oven, wouldn't you say?) and the foundation of the recipe I adapted for our own purposes. It is flexible as to flavors, use your favorite savorys.

I trust the DO NOT STIR instructions because I have such recipes for peach cobbler and chocolate cobbler that work perfectly. If you stir, it just won't come together as it should - even though pouring close to three cups of liquid in at the last takes a lot of will power! Stick with the instructions.

Ingredients:

1 rotisserie chicken, shredded (I used boneless/skinless thighs - see the instructions)

1 stick (8 tablespoons) butter, melted

1 bag (12 ounces) frozen mixed vegetables

garlic powder or other seasonings

1 box Red Lobster Cheddar Bay biscuit mix

2 cups milk

1 can (14 ounces) chicken broth (2 cups of broth is what I ended up with out of the crockpot, matching the original recipe. I would not suggest more or less!)

1 can (10 ounces) cream of chicken soup (I used Campbell's Chicken and Herbs, but Chicken and Mushrooms would be a good choice, too.)

Instructions:

 Note: I used 6 boneless/skinless chicken thighs. Crockpot slow cooked in a cup of chicken broth and our favorite seasonings: garlic powder, Lawry's seasoned salt, "Magic" seasoning, a small bit of pepper. Shredded with two forks.

Poured the melted butter into a 13x9-inch baking dish. (I melted the butter in a pan on an electric burner set to "Warm" so it woould melt slowly as I shredded the thighs. Timing was close.)

Layer the shredded chicken over the butter.

DO NOT STIR.

Layer the frozen mixed vegetables over the chicken. Sprinkle with salt, pepper, garlic powder or seasonings of choice. (I used little seasoning here as I used the crockpot broth mixed with the chicken soup, shown below) (Also, I put the mixed veggies in the butter and layered the chicken on top. Didn't cause a problem, so this is a really versatile recipe.

DO NOT STIR.

Mix together the Red Lobster biscuit mix, seasoning packet with it, and milk in a bowl until it is very smooth. Pour the mixture over the mixed vegetables. 

DO NOT STIR.

Thoroughly mix the chicken broth and cream of chicken soup in a bowl. Pour the mixture over the top of the biscuit mix layer. (See Note above - just be sure you have enough liquid, don't try to shorten it or the sauce will not firm up correctly.)

DO NOT STIR.

Bake in a preheated 350-degree F oven for 50 minutes to 1 hour (ovens vary - mine took the full hour) or until golden on top. Remove from the oven and let the cobbler sit for about 10 to 15 minutes so the sauce firms up (and it stops boiling!)

Three of us tried this and added it to our rotation list of  "Things we like to eat." We did have some left over - thus proving it will serve four well - and reheated it in the oven the next day. It lacked the "soupiness" of the first round, but held the flavor well, just felt a bit more biscuity.

How Do You See Recipes?

 

From Washington Post's Eat Voraciously 5/30/23

I've been reading over some of my own recipes, and the majority of my posted recipes do not meet this Cheat Sheet. And, I probably won't get much better in posting multiple formats - I really do not have time. Plus, since I've not monetized and added sponsors, I don't get many people stopping by, but among those who do are cooks who write their own recipes - at times by rewriting another person's. I do often.

I only have a couple of recipes where there are measurements in multiple formats - and usually those are ones that come in another format and I've added what I'm used to measuring.

Only a couple of recipes explain why as well as the result of changing cooking times.

I am very remiss about explaining why ingredients are added in they order they are, yet that can be very important to the chemical process that does define how well using another person's recipe turns out awful instead of awesome. My apologies.

Now, when it comes to explanations - I have been wordy on a lot of them. If there is an outside context, I will include a link. However, most of the wordiness includes specifics for when and why that particular dish was chosen or acquired. I am really more interested in family history and why we like the dish that cultural background. Probably because I don't choose recipes from a specific culture.

Leftovers? We heat and eat them. Within one or two days. We've even had three meals in a row with some recipes. Therefore, I don't have much advice. If no one eats a leftover test case, I seldom mention that we threw it out after a couple of bites.

Seriously, though, it is a good idea to think of the people who might be using the recipe in the future, and follow the Washington Post's suggestions from Eat Voraciously. There recipes are well written - just the majority of them are not currently part of my culture.

When you make another's recipe your own with specific changes - do acknowledge the source, and explain what you changed and why. It really may affect the chemistry!

Enjoy the changes - they do make the recipe your family's, and when you match their tastes with something new/different, it's to be appreciated.

Smothered Chicken Legs - Borrowed and Adjusted

 

Finally, I remembered to get a photograph of a dish! However, please note it's before the smell greeted us upon our return from church. This is one of those Crockpot meals where we can be assured of a good meal after a morning of learning and worship.

Beloved Husband Googled and found this - first fixed 7 August 2021 and we all loved it. He fixed a full package of legs and adjusted the ingredients. We keep small new potatoes (both Yukon and red) so he just cut the Goldens in half, added layers of onion and baby carrots. I saved it as a Favorite in my Pepperplate! He did omit the black pepper. Since pepper can be added at the last, the diners can make the difference. He repeated this two weeks later with boneless/skinless thighs. Just as good. 

We had this for lunch this Sunday, and I was getting back to my blogs, so it seemed a good timing to share what we originally found at Mommy's Fabulous Finds:

INGREDIENTS

• 1 28 oz can petite diced tomatoes (we often use flavored diced)
• 6 red potatoes cubed (we use small Yukon Gold)
• 1 large Vidalia onion sliced (we use regular white onions)
• 2 cups baby carrots
• 4 tbsp flour
• 2 tbsp garlic powder
• 3 tbsp minced onion (nope - because we use a lot of onion, above)
• 2 tsp salt
• 2 tsp lemon pepper or black pepper (we don't use pepper)
• 2 tsp paprika
• 3 tbsp olive oil
• 6 to 8 skinless chicken legs (have been known to use w/skin, too, or thighs)

INSTRUCTIONS:

1. Turn on the crock pot/ slow cooker to low heat.
2. Place the potatoes & tomatoes (with juice) on the bottom and then layer with the onions and carrots.
3. In a medium bowl, whisk together all of the seasonings & flour. Add oil & mix well.
4. Rub the chicken legs with the seasoning mixture and add them to the slow cooker.
5. Cool on low for 7 hours (or high for four and a half.)

Our preference is dark meat in the first place, and breasts would be a third choice - and usually more expensive. I believe it would be good for pork, too, roast or chops. Very versatile recipe. Oh, those diced tomatoes? Try the onion/garlic/basil and serve with pasta as a side, or use unflavored and add your favorite Chinese flavorings and serve with rice. Yesterday we had quite a bit of the liquid left, so I'm using that with rice and making a "sort of" soup out of it, with meat from one of the leftover legs. Very versatile recipe.