One Pot Chicken Pot Pie with Orzo

 

One Pot Orzo Chicken Pot Pie 

• 3 tablespoon Salted Butter divided
• 1 tablespoon Olive Oil
• ½ teaspoon Dried Thyme
• 1 large Sweet Onion finely chopped
• 4 cloves Garlic finely chopped
• 1 cup Carrots shredded or chopped
• 1 cup Celery finely chopped
• 1 cup Frozen Peas
• 1 cup uncooked Orzo
• 2 cups Chicken or Veg Broth
• 1 cup Rotisserie Chicken roughly chopped or shredded
• 1 cup Milk
• ½ cup Parmigiano grated
• Salt and Pepper

INSTRUCTIONS

 

• Add olive oil and 2 tablespoon butter to a heavy bottomed pan (I’m using a braiser) over medium heat. Once hot, add onion and a pinch of salt and cook for 4-5 minutes.
• Add garlic, shredded carrots, celery, frozen peas, and another pinch of salt and cook down for another few minutes or until the garlic is starting to get tender and fragrant and the veggies are warmed through.
• Add uncooked orzo and the stock and stir. Once simmering, put the lid on and let cook for about 6 minutes.
• Remove lid and add chicken and milk and stir once more. Put the lid back on and let the dish cook for 4 more minutes or until the pasta is al dente. 
• If it's still looking a little watery, simply leave the lid off and cook for a few more minutes to evaporate the remaining liquid. 
• Stir in your parmigiano and remaining butter and fish with salt and pepper to taste. Enjoy!

Marry Me Tortellini

 

Ingredients: 

• 2 tablespoon Olive Oil
• 6 Garlic Cloves minced
• ½ cup Sun Dried Tomatoes in oil
• 1 teaspoon Italian seasoning
• 1 pinch Red Pepper Flakes
• 2 tablespoon Flour
• 2 cups Pacific Vegetable Broth
• 20 oz Fresh Cheese Tortellini 5 cups
• ½ cup Cream
• 2 cups Fresh Spinach
• 1 cup Parmigiano

Directions: 

• Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
• Cook for 3-4 minutes or until garlic is tender and fragrant.
• Add flour and cook for 3 minutes to create a roux.
• Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
• Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
• Season with salt and pepper to taste

INGREDIENTS

 

• 1 lb lean ground beef
• 1/2 small white onion, minced
• 1 beef bouillon cube
• 1/2 cup water
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 12 pack slider buns
• 1/3 cup dill pickle slices
• 6 slices American cheese

FOR THE BUTTER SAUCE:

• 1/2 cup butter, melted
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

PREPARATION

1. Preheat oven to 350°F.
2. In a large skillet, add the ground beef and onion over medium-high heat and brown the ground beef, breaking the meat apart well as it cooks.
3. Drain grease, if needed, then add bouillon cube, water, brown sugar, apple cider vinegar, and Worcestershire sauce. Bring to a boil, then reduce heat and let simmer until liquid has evaporated.
4. Place bottoms of the buns in a baking dish, and top with beef mixture. Place pickles on top, followed by cheese slices, and top with top of buns.
5. In a small bowl, whisk together melted butter, brown sugar, Dijon mustard, and Worcestershire sauce and brush over buns.
6. Cover baking dish with foil and bake 25 minutes. Enjoy!

Creamy Maple Chicken

 

Ingredients

• 2 large chicken breasts
• Salt & pepper to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 3 tablespoons butter divided
• 1/3 cup chicken broth
• 1.5 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1/4 teaspoon lemon juice
• 1/4 teaspoon Italian seasoning
• 1 tiny pinch cayenne pepper optional, see note
• 1 cup heavy/whipping cream

Instructions

• Slice each chicken breast in half lengthwise so you have 4 thinner cutlets. Sprinkle them all over with the garlic powder and salt & pepper.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat. 
• Once the pan is hot, add the chicken and cook for 4-5 minutes/side until golden. Transfer the chicken to a plate.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, maple syrup, lemon juice, Italian seasoning, and cayenne pepper (if using). Stir/whisk the sauce until smooth (make sure the liquid doesn't reduce completely). 
• Stir in the cream and return the pan to the burner over medium-high heat. Once the sauce is bubbling again, add the chicken back in. Reduce the heat and let it simmer for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking. Season with extra salt & pepper as needed.
  https://www.saltandlavender.com/creamy-maple-chicken/