1 lb. of orzo
6.5 oz. jar of marinated artichoke hearts
3 bunches of fresh scallions – chopped
4 cloves of garlic – chopped
Healthy handful of fresh Italian parsley – chopped
3 vine ripe tomatoes – sliced
Handful of fresh basil – ripped
¼ lb. of bacon - sliced
1 pat of butter
2 stalks of celery – sliced
Dashes of red pepper flakes
Dashes of salt
Romano cheese for serving
Prepare orzo as directed drain and place in a serving bowl drizzled with olive oil.
Heat a large frying pan and place the bacon in the pan. The pan should sizzle.
When the bacon is slightly crispy add chopped scallions, celery, parsley and sauté until slightly tender.
Add the sliced tomato and garlic and toss. Sauté another minute or two, add the seasoning and toss into the orzo.
Add the artichoke hearts with the marinade into the orzo and toss.
Drizzle with olive oil and serve with grated Romano cheese.
3 lbs. of boneless chicken breast – sliced thin
1 tbs. - ground curry
2 tbs. - brown sugar
1 tbs. - ground cumin
½ tsp. - salt
½ tsp. - black pepper
½ tsp. – chili powder
2 tbs. – vinegar
1 tbs. lime juice
Drizzle of olive oil
Place the chicken in a bowl and add all of the above ingredients. Toss and keep covered in the refrigerator for at least one hour or overnight.
Heat a griddle place the chicken on the heated griddle and grill until golden on each side and cooked through.
Honey Mustard Dipping Sauce:
3 tbs. - mustard
2 tbs. – honey
1 tbs. – lime juice
1 tsp. - balsamic vinegar
Combine all of the above ingredients in a small bowl and stir. Use for dipping the chicken strips into.
This is a nice meal for any night of the week.
Enjoy with Love,