Foodie

Matt and I have been trying to cook dinner for ourselves as much as possible lately. In order to keeping things interesting, we like to try a variety of recipes we receive from friends and family or found online and in magazines and newspapers. While some of the recipes we try end up in the garbage because they prove to be too time consuming or just plain terrible, we have found quite a few that are really delicious. I wanted to share with you 2 great recipes that we have really enjoyed (well, we both loved the orzo, but only I really love the paella) and will be making again!

The first recipe is Chicken, Lemon, and Dill with Orzo found in November 2009 Martha Stewart's Everyday Food

Chicken, Lemon, and Dill with Orzo

4 cups low sodium chicken broth
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1 inch pieces
1 pound orzo
4 ounces crumbled feta
1/4 cup coarsely chopped fresh dill
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan

Preheat oven to 400. In a sauce pan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3 quart (I used a 2 quart and everything just fit) baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

The second recipe is one that I love from Weight Watchers new Comfort Classics cookbook. It is not quite as easy to put together as the orzo, but equally delicious.

Chicken and Sausage Paella

2 teaspoons olive oil
4 (1/4 lb.) boneless, skinless chicken thighs, trimmed
4 ounces turkey kielbasa, cut into 1/4 inch slices
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, minced
1 1/2 cups reduced sodium chicken broth
1 (14 1/2 ounce) can petite diced tomatoes, drained
3/4 cup long grain white rice
1/2 cup frozen peas
8 small pimiento stuffed olives, sliced
1/2 teaspoon saffron threads, crushed

Heat the oil in a large nonstick skillet over medium high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer to a plate.

Add the kielbasa to the skillet and cook 1 minute, stirring often, until browned; transfer to the plate with the chicken. Add the onion, bell pepper, and garlic to the skillet; cook, stirring occasionally, until the vegetables begin to soften, 2-3 minutes. Add the chicken, kielbasa, broth, tomatoes, rice, peas, olives, and saffron and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, 20 minutes. Remove fro the heat and let stand 10 minutes before serving.

We hope you enjoy these recipes as much as we do! And if you have any that you would like to share, bring them on, we love to try new things!