New to the rotation

Over the past several months, JG and I have added several new, easy dinners to the rotation, and I’m embarrassed that I didn’t think to share them earlier. Without further ado, here they are!

Herb chicken with creamy orzo
I initially saw a version of this first recipe at Annie’s Eats, and JG made it for dinner soon afterward with delicious results. However, I wondered if I could hack it to behave the same way as the one-pot dishes I love from America’s Test Kitchen and eliminate the pot and colander for the orzo. After a bit of trial and error, I did it! The recipe is after the jump, but it follows the same basic principles: cook the meat, throw in the aromatics, deglaze the pan, add some liquid, cook the starch, and put it all together in the end. It only took me 35 minutes to make with no advance preparation, there’s only one pan to clean (okay, plus a cutting board and other sundries), and it yields enough leftovers for JG and me to eat lunch the next day. I am ridiculously proud of myself for figuring out how to adapt this recipe, even though I know it’s simple. I feel like I’m emerging ever-so-slightly out of my strict adherence to recipes to make them work for me.

One other one-pot meal that earned immediate binder status was this skillet baked ziti. If you don’t have an oven-safe skillet, you can transfer it to a casserole dish, but that will negate the one-pot-ness of it. Also, I deviated just slightly from the recipe to use diced tomatoes instead of processing the whole ones. Regardless, it is easy! And delicious! And cheap!

Hot sandwiches
I know, it’s like rocket science over here. Seriously, though, the only hot sandwiches we ever made regularly were grilled cheese ones, and that was usually a Sunday lunch or a “we have nothing left in the fridge” last resort. Since then, we’ve graduated to two new ones:

• Mozzarella and roasted red pepper pressed sandwiches: We got the idea from the America’s Test Kitchen cookbook (shocker!), but the basic gist is that you slice some crusty rolls (like focaccia or ciabatta), spread them with pesto, and layer slices of nicer mozzarella cheese and roasted red peppers with a sprinkle of salt and pepper, plus a dash of balsamic vinegar if that sounds appealing. Brush the sandwiches with olive oil and press them on a griddle with a heavy pot on top — or use a Foreman grill like we do — and keep an eye out for slippage. You can make your own pesto and roast your own red peppers, but jarred products are fine, and they keep well in the pantry.
• Portobello mushroom sandwiches: I was suspicious of this recipe when I first saw it. English muffins? Dijon mustard? But, oh, you have to try it before you knock it. Not only is this sandwich easy and fast, but you can make the garlic-herb butter in bulk and in advance, and it keeps well in the freezer for future sandwiches (or, you know, garlic bread). I will note that one sandwich each was not enough for dinner for the two of us, so we normally go with two sandwiches apiece, plus a vegetable on the side. Also, aim for portobello caps that are about the same size as the English muffin; if you opt for the monster ones, you will have a messy (albeit delicious) sandwich. Not that I am speaking from experience, or anything.

The down side to sandwiches for dinner is the lack of leftovers, but they are a good way to mix things up on a Friday night or if we already have enough lunches for the week.

Soups
I got JG an immersion blender for Christmas. It was not a completely selfless act on my part because I knew that it would increase our soup consumption, and I have a deep love for soup. With his new toy, JG has jumped on board the soup wagon, and we now have it once a week. Woo! Soup is a great leftover lunch the next day (and the day after that), and it’s helpful to bulk up lighter dinners, like when we have sandwiches. We’ve also leaned toward soups for our weekly no-meat night. If you don’t have an immersion blender, a regular blender or food processor will do the job, but be careful pouring that hot soup!

• Broccoli soup: JG uses the America’s Test Kitchen version, but we have tried and also liked this one, which is lighter, with a lemon tang.
• Mushroom soup: This version from Anthony Bourdain is our standby, and I think JG omits the sherry.

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Are there any other easy, weeknight dinners lying in wait out there? I am all ears…

Herb Chicken with Creamy Orzo
Adapted from Annie’s Eats

Serves 4
Time: 35 minutes, start to finish

Ingredients:

• 1 pound boneless chicken tenders
• Salt and pepper
• Dried herbs (I use basil, rosemary, and thyme)
• 3 tbsp. olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 14.5-oz. can diced tomatoes
• 1 ½ cups chicken stock
• 8 oz. orzo pasta (about 1 ½ cups), uncooked
• 1 pound broccoli (1 large-ish bunch or 2 smaller ones), separated into florets
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese

Directions:

1. Season the chicken tenders well on both sides with salt, pepper, and dried herbs. Cut into large bite-sized pieces.

2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until no longer pink, flipping halfway through. Transfer to a plate and tent with foil.

3. Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion to the pan with ½ teaspoon salt and sauté until tender. Add the garlic and cook until fragrant, about 30 seconds.

4. Add the diced tomatoes with their juice and the chicken stock, scraping up the browned bits from the bottom of the pan.

5. Raise the heat to medium-high and add the orzo. Stirring frequently to prevent the orzo from sticking (especially at the beginning), let mixture come to a boil, and then reduce the heat to a simmer. Cook for about 6 minutes or until the orzo is nearly done but still fairly firm.

6. Add the cream and stir to combine. Fold in the broccoli florets, allowing the broccoli to cook for about 4 minutes.

7. Take the pan off of the heat and add Parmesan cheese, stirring to combine. Add salt and pepper to taste.

8. Add the reserved chicken to the pan and serve immediately.