Mom's Chicken and Orzo

I think every cook should have that ONE recipe, you know, the ONE recipe that makes you think, MY MOM made this for me when ______.  And you can fill in the blanks with many things, cause its the favorite thing your Mom made for you and for whatever the reason might be, it just makes you think of MOM.  So this is it, my MOM recipe.  I used to ask for this when I came home from college, or at least that is how I remember it, It might have been high school.  Either way, my MOM used to make this for me.  Love ya MOM.  You are the best.

Mom's Chicken with Orzo

Enough Boneless Skinless Chicken Breasts to feed your people
Favorite Chicken Marinade
1 box of orzo, unless you are serving an army, that should be more than enough
Olive Oil
Large Box of Chicken Broth
Parmesean Cheese (one tub of the preshredded should be enough, unless you are feeding an army)
Fresh Basil (as much as you like)
1 oz container of fresh sliced mushrooms
Frozen Green Peas.
Salt
Pepper

DISCLAIMER: Mom didn't do the peas and mushrooms, and sometimes I leave them out too.

Marinate some chicken breasts in your favorite marinade.  Mom always used Italian Salad Dressing. I have been using those premarinated and indivually packaged and portioned Purdue chicken breasts. 

In a large skillet, saute mushrooms in olive oil until cooked through.  Then add as much orzo as you think would be enough for your people to the skillet with the mushrooms  Half a box is plenty for two with lots of leftovers.  Allow some of the raw orzo to brown a little. Then add as much of the broth as will cover the orzo.  Cook, stir and watch as the broth is absorbed.  If all the broth is absorbed and the orzo is not done, add more broth. If you run out of broth, add water.  When almost all of the water is gone, add as many frozen peas as you would like.

Chop the basil. I have those nifty herb dicing scizzors.  Get some, they rock.  Add as much basil as you'd like.  Then sprinkle cheese to cover the top, and stir it in so it melts.  Add as much cheese as you prefer.  Salt and Pepper to Taste. 

Grill the chicken and serve with the orzo.  Yum.  Just like Mom used to make. 

Potato Leek Soup

This is delicious, requires few ingredients and is relatively easy.
Adapted from myRecipes.com, and Cooking Light September 2005

1 tbsp Olive Oil
3 cups Finely Chopped Leeks, (approximately 4 leeks)
5 cups fat-free, low sodium chicken broth
3 cups 2 inch diced red potatoes
3 cups chopped cauliflower
1 cup Fat free milk
Black pepper to taste
1/8 tsp salt
1 14 oz can creamed corn
bacon crumbles to taste


In a dutch oven, add oil and heat over medium heat. Add the leeks and cook until tender, about 15 minutes. Stir them frequently to avoid browning. Set the cooked leeks aside.

Then mix the broth, potato, cauliflower in the pan, bring to a boil. Then reduce heat to a simmer and cook until potato is tender, about 25 minutes. Cool for 10 minutes and stir in the mix. Add a fourth of the leeks back in and puree the mixture in several batches until smooth. Then mix it all back together. For added texture, also set aside some of the whole potato and mix back in after its pureed.

Put it all back in the pot, and add in the creamed corn and cook until heated through. Serve in bowls and sprinkle with bacon crumbles.

Basic Buttercream

This is adapted from Martha Stewart

Makes 4 Cups of Frosting
3 Sticks Unsalted Butter, room temperature
1 pound powdered sugar
1/2 tsp vanilla

food coloring

Beat butter until creamy, and pale on medium speed. Then add the vanilla. Add the sugar 1/2 cup at a time. Cover and refrigerate for up to 3 days.

Add more confectioner's sugar to make desired consistency.

RED BAY, Alabama

NOT A FUN PLACE.  Just sayin.  Not the culinary capital of the world.