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So obviously, I'm a sucker for orzo and chicken dishes. They are just so easy to make and so versatile! I found this one on myrecipes.com, and it is another one from Cooking Light (the October 2005 issue). As usual, I decided to play with it a bit and took some suggestions from the reviewers on the website and added feta and substituted roasted red peppers for regular red peppers. You may notice a lack of additional salt in the recipe, but between the feta and the capers, it was fine by me.
Once again, I was pleasantly surprised by the results. Rick is having a hectic week so I won't get to see him until tomorrow, but now, I have leftovers for the rest of the week! I enjoyed it with pita bread and a little bit of the tzatziki sauce that I made last week. Here's my rendition!
Orzo with Chicken, Roasted Red Peppers, and Feta
Ingredients
2 chicken breasts
1 cup of uncooked orzo
1/2 cup finely chopped yellow onion
2 cloves of garlic minced
1 cup of roasted red pepper chopped
2 tablespoons capers (drained)
2 tablespoons extra virgin olive oil
1 tablespoon Greek seasoning
Juice of 1 lemon
4 oz crumbled feta cheese
Extra virgin olive oil
Directions
Cook orzo according to the directions on the package.
While the orzo is cooking, season chicken with pepper, and grill chicken on George Foreman grill (or they can be sauteed in a pan with olive oil or cooking spray) until cooked thoroughly. Saute onions and garlic in a small pan in a little bit of olive oil until tender.
Mix Greek seasoning, lemon juice, capers, olive oil, and roasted red peppers in a bowl. Add onion and garlic to the bowl. Combine orzo, chicken, and feta in a larger bowl with the roasted red pepper mixture. Season with salt and pepper as desired. Serve warm (leftovers are great cold, too!).
Enjoy!
A friend of mine from high school also has a food blog, and today, she had a posted a recipe for Greek Shrimp Scampi. Before I even read the recipe, just seeing the words "Greek" and "shrimp" made me think of one of my favorite recipes from epicurious.com called Greek-Style Pasta with Shrimp. Prior to my moving to SC, I lived in the Triangle and worked part time at this Greek restaurant in Durham called Spartacus. It was my first restaurant job, and I loved working there! It is a family-owned business, and they have wonderful food! When I first moved, I missed it a lot. For all of the wonderful cuisine around here, Mount Pleasant is seriously lacking in the Greek area. I have to go all the way to West Ashley to find any that is decent! Anyway, I stumbled across the epicurious.com recipe about a year or so after I moved here, and it really hit the spot. The recipe is quick and easy, and since I use canned, diced tomatoes, I usually have everything that I need in my pantry (well, and freezer if you include the shrimp)! Now, if I could just figure out how to make amazing tzatziki sauce like Spartacus has, I'd be all set! Hmmm, I feel an experiment coming on...
Here is my adaptation. It is excellent served with pita bread brushed with olive oil and Italian seasoning, wrapped in aluminum foil, and heated in the oven at 250 while making the sauce.
Greek-Style Angel Hair Pasta with Shrimp
Ingredients
2 tablespoons extra virgin olive oil
1 pound uncooked medium shrimp, peeled and deveined
2 cans diced tomatoes
1 can artichoke hearts, chopped
4 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1 teaspoon dried parsley
2 tablespoons lemon juice
1/2 sweet onion, chopped
4 tablespoons crab stock (white wine can be subbed)
Feta cheese
8 oz cooked Angel Hair Pasta
Salt and pepper to taste
Directions
Cook angel hair pasta according to directions on box seasoned with garlic powder and salt (if desired). Set aside.
Heat oil in a large skillet over medium high heat. Add garlic and onion and saute for 30 seconds. Add artichokes, tomatoes (and juice), crab stock, lemon, basil, oregano, and parsley. Saute for 5 minutes or until thickened a little bit. Add shrimp and saute until shrimp is cooked. Salt and pepper to taste.
Divide pasta into individual servings. Top with sauce and feta cheese and serve.
Enjoy!!
