One-Pot Lemon Orzo Fish


 I used tilapia fish instead of chicken but you can use either one you would like. I like to use what I already have instead of always having chicken or whatever the recipe my calls for. Experiment do any kind of a protein that you want.  You could try turkey. If you’re using chicken or turkey you want to brown it on both sides before adding it to the pot.

You can use chicken stock or chicken broth which ever you have on hand. Fresh lemon juice and zest of the best but if you need to buy the lemon juice started pretty darn make sure it’s a really good Italian lemon juice because they have the best flavor.

I used an herb flavored olive oil to sauté my onions and garlic. 


Ingredients 

Two Tilapia filets

Salt and pepper 

2Tbsp olive oil

1 med white onion diced

3 cloves garlic chopped 

I cup orzo

2 1/2 cups chick stock

Lemon 🍋 juice from 1 lemon

Zest from lemon

Spinach or kale

Asparagus or frozen peas

Parmesan cheese

Sauté onions and garlic in the olive oil just until fragrant. Use a 6 quart pan. 

Add orzo and sauté for about 2-3 minutes. Add chicken stock, lemon juice and zest, cook covered on medium heat for 10 minutes. Add spinach, frozen peas and cubed salt and pepper cook for another 5-6 minutes. Add Parmesan at the end stir mixing well and serve



Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more