Lemon Chicken and Orzo Stew

First of all, pardon my picture taking skills...they are far from mediocre but you get the point :) 

It's well into Fall weather now and I sure love it. This light and refreshing stew is sure to warm your week right up. 

I have to say the lemon really brings out the best qualities in this stew. It really awakens the palette while the chicken and fresh vegetables come together to create some vibrantly delicious flavors ! The orzo is a texture bonus!! It's kind of like a life spoonful of sunshine, right at your fingertips! Hope you all enjoy...we sure did. 

Lemon Chicken And Orzo Stew-

Ingredients:

1/4 cup of AP flour 

2 TBS butter

1 TBS olive oil 

3 carrots, peeled and diced 

3 ribs of celery

1/2 large onion 

2 garlic cloves, using your garlic press

Salt 

Pepper 

1 tsp thyme 

2 tsp lemon pepper seasoning

3-4 chicken breasts

4 cups chicken stock 

1 cup water 

2 TBS lemon juice 

2 tsp lemon zest

1/4 cup chopped fresh basil leaves

1-2 cups of Orzo pasta (I used 1 cup and fed 4 people) 

Directions:

You want start out cooking your chicken. Grab a nice big pot and put a TBS or two in there. Turn burner on med-high. Dredge chicken in flour and lemon pepper seasoning. Cook each breast 3-4 min on each side, cooking all the way through. 

Let the chicken cool.

Chop up your vegetables (carrots, onion, celery and garlic) 

Add 1 TBS of butter and leave burner on med/high. Sauté vegetables until slightly soft and translucent. Add in your dried thyme. Then add your chicken stock plus water. 

Bring to a boil and cover with a lid for 15 minutes. 

  

While the vegetables are simmering grab your chicken which should be cooled down by now. Either shred or chop chicken into pieces and add to pot. 

Set your timer for 15 minutes and put lid back on your pot. 

In the meantime boil 3 qrts of water in another small pot. Add your orzo pasta and cook 8 minutes EXACTLY! 

When 8 minutes pass, drain and set aside. 

Now is the time to really taste test...add a little salt, add a little pepper...whatever you think it needs. Now zest your lemon and add in the juice of one lemon half. Stir and taste :) add in your Orzo...stir and taste! :)  disperse into your favorite bowls and top with fresh basil.  

This light stew was such a huge hit in my house. Everybody went back for seconds and not a drop left. That's what I call, DINNER! 

P.S. I served savory butter rolls on the side. You could serve any type of bread with this stew to sop up what's left in your bowl! :) What a winner. 

(Microwave) Jalapeño Peanut Brittle

Excited to be posting my first blog recipe. It's about time !!!  And talk about an easy one to share with all of you. It's made in the microwave and in under 10 minutes! Hope you enjoy it as much as my mother and I do! This special batch I just made is being mailed straight to Huntsville, Arkansas just for her! Let's get down to business...

You will need: 

1 Cup raw peanuts 

1 Cup white granulated sugar 

1/2 Cup white corn syrup

1 large jalapeño, chopped, leave seeds

Dash of salt 

1 tsp vanilla 

2 tsp butter

1 tsp baking soda 

Combine the first (5) ingredients listed in a microsafe glass bowl: peanuts, sugar, corn syrup, jalapeño, and salt. Stir well. Put in microwave (mine was a 1000 wt) for 4:00 minutes. Stir. 

Put back in microwave and cook for 2:00 minutes. Add the 2 tsp butter and 1 tsp of vanilla. Stir and cook another 2:00 minutes. 

Add 1 tsp of baking soda...

Stir well....

Immediately pour onto a buttered cookie sheet with wax paper. Be careful. It's super hot. I had to use my oven mitt each time I pulled out the bowl. 

Let cool and then break into pieces! Hope you all, ENJOY!!! 

Note: please do not put brittle into the refrigerator to help speed up cooling process....the end result is Not a pleasant one. It becomes very chewy.