Ingredient: leek, light green & white parts, sliced

Apricot Chicken & Orzotto

Apricot chicken is a retro 1970s comfort food originally made from chicken, apricot nectar and French onion soup mix. Traditionally served over plain boiled rice, modern upgrades have combined the two concepts into an ‘apricot chicken orzotto’, infusing orzo pasta directly with the sweet-and-savory onion and apricot reduction utilizing creamy Italian rice/pasta methods.

The ‘creator’ of apricot chicken, and when it was created, is up for debate, but the idea was helped along by the manufacture of apricot nectar, which started in the late ’40s, and the invention of Lipton Company’s dried onion soup mix in the US in 1952. 

By the time the ’70s rolled around many households were filling their baking dishes with this hearty sweet and savory dish featuring the classic three ingredients.  

It’s such a versatile dish, it’s easy to see why you would want to re-invent the dish with new flavors. People are now experimenting with adding curry powder, apricot jam, coriander, cayenne pepper, Dijon mustard, leek and celery to their apricot chickens.

Print Recipe
 Apricot Chicken & Orzotto
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword apricot chicken orzotto
Servings
Ingredients
Chicken
Apricot Orzotto
Course Main Dish
Cuisine American
Keyword apricot chicken orzotto
Servings
Ingredients
Chicken
Apricot Orzotto
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chicken
  1. Rub chicken breasts with oil & spices. Grill over medium-high heat until charred & cooked through, about 6-7 minutes per side, until an internal temperature of 165 F. is reached. Let rest keeping warm.
Apricot Orzotto
  1. Mix warm vegetable broth & apricot puree together in a small pot over low heat. Keeping this liquid mixture warm ensures the orzo cooks evenly.
  2. Melt 1 Tbsp of butter with the olive oil in a large skillet over medium heat. Add the sliced leek & cook for 2 to 3 minutes until translucent & soft. Add the dry orzo pasta directly to the skillet. Stir constantly for 1 to 2 minutes until the pasta grains are well-coated & smell slightly toasty.
  3. Pour in the dry white wine (veg broth). Stir continuously until the orzo completely absorbs the wine, which takes about 1 minute. Add 1 cup of the warm apricot-broth mixture to the orzo. Reduce the heat to medium-low so it gently simmers. Stir frequently to release the starches.
  4. Once the liquid is mostly absorbed, add another ladleful of broth. Repeat this process for 12 to 14 minutes, stirring often, until the orzo is tender & nestled in the thick, creamy sauce.
  5. Remove the skillet from the heat source. Vigorously stir in the remaining 1 tablespoon of butter, grated Parmesan cheese (or cheese of choice), fresh thyme or basil leaves until completely melted & glossy. Taste the orzotto & season generously with salt & black pepper to balance the fruit's sweetness.
Serving
  1. Place apricot orzotto on a serving platter. Slice grilled chicken breasts & place them on top of orzotto. Serve immediately.

Stuffed Mushroom Casserole

Revisiting Stuffed Mushrooms!

I’m sure the appeal of mushrooms isn’t for everyone. Brion & I love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I remember when I was growing up on the farm, we would sometimes find edible mushrooms especially on humid days. My father had an area where hay bales were kept for feeding the cattle in the winter. It seemed this was where these mushrooms would pop up. There was never any great amount — just enough so we each had a taste. My mother would fry them in butter, and they were so good.

When it comes to party appetizers, stuffed mushrooms have to be one of the all-time favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy breadcrumbs… what’s not to love? Really, the only thing I don’t love about this appetizer is the assembly. But, you can save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

I always love a good recipe shortcut, and this delicious stuffed mushroom casserole transforms this classic appetizer into a super easy casserole!

Earthy mushrooms are harmonized with creamy cheeses, aromatic garlic, and crispy breadcrumbs for the ultimate stuffed mushroom ‘casserole‘ experience.

Print Recipe
 Stuffed Mushroom Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Keyword stuffed mushroom casserole
Servings
Ingredients
Course Main Dish
Keyword stuffed mushroom casserole
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. In a large saucepan, warm oil over medium heat. Place quartered mushrooms & sliced leeks in the saucepan. Season with salt & pepper. Saute until veggies are softened & most of the moisture has evaporated, approximately 7-9 minutes.
  3. Add garlic & sauté about 1 more minute. Add cream cheese, stirring until mushrooms are uniformly coated with the melting cheese.
  4. Remove saucepan from heat & mix in mozzarella, 1/2 cup breadcrumbs & 1/4 cup parmesan cheese. After combining, transfer the mixture into a lightly greased 8 X 8-inch baking dish, ensuring even distribution.
  5. In a separate small bowl, combine finely chopped parsley, melted butter, remaining parmesan & breadcrumbs. Once mixed, evenly sprinkle this topping over the mushroom mixture.
  6. Bake until breadcrumb topping is golden, about 25-30 minutes.