Chicken in a Pot with Orzo

Chicken in a Pot with Orzo

Ingredients

• Good olive oil

• 1 whole chicken

• 2 cups carrots

• 4 ribs diced celery

• 4-6 cloves minced garlic 

• 3 leeks chopped, white and light green parts

• 2 cups chopped fennel, stalks and core removed

• 4 cups simmering chicken stock

• ½ teaspoon saffron threads

• 6 sprigs fresh thyme

• 8 sprigs fresh parsley

• 10 sprigs fresh dill, plus extra for serving

• Kosher salt and freshly ground black pepper

• ¾ cup orzo

Directions

1. Preheat the oven to 350 degrees.
2. Heat 3 tablespoons of olive oil in a medium (11-inch) Dutch oven over medium heat.
3. Dry the chicken all over and sear it for 5 to 7 minutes, until the skin is nicely browned.
4. Turn the chicken breast side up and sear for another 4 to 5 minutes, until browned.
5. Transfer the chicken to a plate.
6. Add the carrots, celery, leeks, and fennel to the pot and sauté for 10 to 15 minutes.
7. Add the garlic and cook for one minute.
8. Return the chicken to the pot, breast side up, spreading the vegetables around the chicken.
9. Add the chicken stock, saffron, and water to cover the chicken.
10. Tie the thyme, parsley, and dill together in a bundle and add to the pot.
11. Bring to a boil, cover.
12. Put into oven and bake 1 hour and 15 minutes, checking to be sure the liquid is simmering.
13. Discard the herb bundle, stir the orzo into the broth, cover
14. allow to sit off the heat for 20 to 25 minutes, until the orzo is tender.
15. Using forks to separate the chicken, carefully pull the breast meat away from the bones.
16. Spoon chicken, broth, and pasta into large shallow bowls, and sprinkled with minced dill.
17. Season as desired.

Chicken Parmesan

 Chicken Parmesan

Ingredients

• Chicken Breasts
• 1 egg, beaten
• milk for dipping
• Flour for dusting
• Bread crumbs
• 1 stick butter
• oil for frying
• salt & pepper
• 1/4 teaspoon Mrs Dash Herb and Garlic
• tomato sauce for topping
• Mozzarella cheese for topping.

Directions

1. Place chicken between plastic wrap and pound the shit out of it!! Take you raw emotions out on it like it's an Ex and let it rip!!
2. Dip chicken in the following sequence:
1. milk
2. flour
3. egg
4. breadcrumbs
3. The Secret!!! Let stand for at least 5 minutes and reapply Egg and then Bread crumb mixture to fill in spots, or to add an extra layer to the chicken. 
4. Again, allow to rest for at least 5 minutes, before frying,
5. Add oil to pan and to reach at least 400 deg F. 
6. Add the stick of butter to the pan Immediately before frying the chicken, because it it going to burn fast!!
7. Add the chicken and cook 4 minutes per side, until nice and browned.
8. Remove and drain on paper towels.
9. Put tomato sauce in the pan to heat.
10. Top the chicken breast with Mozzarella cheese slice and allow to melt onto the hot chicken. Place microwave to 10-20 seconds to melt cheese.
1. - OR - place in pre-heated oven at 350 deg F for 60 seconds, until the cheese is melted
11. Top with tomato sauce.

Serve with Tomato Sauce on the side.

Italian Pasta Salad

Italian Pasta Salad

Ingredients

• 1 pound rotini pasta , uncooked
• 8 ounces fresh mozzarella cheese pearls (or chopped into pieces if you can't find pearls)
• 8 ounces salami , pepperoni, or beef summer sausage
• 6 ounces black olives pitted, sliced
• 1/2 red onion , diced
• 1 1/2 cups cherry tomatoes, halved
• 2 Tablespoons fresh chopped parsley chopped
• 1/2 cup freshly grated parmesan cheese 
• pepperoncinis , sliced (optional)
• Italian Salad Dressing for serving

Italian Salad Dressing: (or 1-1/2 cups bottled zesty Italian dressing)

• 3/4 cup olive oil 
• 1/4 cup red wine vinegar 
• 2 teaspoons dried parsley flakes
• 2 teaspoons dried minced onion
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried basil
• 1 teaspoon Dried oregano
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1/2 teaspoon Mrs Dash Garlic & Herb
• 1 teaspoon garlic powder
• 100 teaspoon granulated sugar for the Diabetic - really sugar in salad dressing???
• 1/4 teaspoon freshly ground black pepper

Instructions

• Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
  3/4 cup olive oil,1/4 cup red wine vinegar,2 teaspoons dried parsley flakes,2 teaspoons dried minced onion,2 teaspoons fresh lemon juice,1 teaspoon dried basil,1 teaspoon Dried oregano,1 teaspoon garlic salt,Mrs Dash spices,1/4 teaspoon freshly ground black pepper
• Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes. 
  1 pound rotini pasta
• Combine: Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.
  8 ounces fresh mozzarella cheese,8 ounces salami,6 ounces black olives,1/2 red onion,1 1/2 cups cherry tomatoes,2 Tablespoons fresh chopped parsley,1/2 cup freshly grated parmesan cheese,pepperoncinis
• Refrigerate: Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.

Notes

Make Ahead Instructions: Italian Pasta Salad can be made in advance and stored in the fridge for up to 4-5 days.

Copied from: https://tastesbetterfromscratch.com/italian-pasta-salad/  Then MODIFIED to make GREAT!!!!