I just want to note to all of our followers that we were mentioned in Martha Stewart's blog! Check us out: http://everydayfoodblog.marthastewart.com/2009/12/edf-on-cooking-the-seasons.html
The days leading up to any holiday are exciting; full of anticipation for seeing family, traveling, eating great meals. And, though the best meal is always saved for the actual holiday, I really enjoy the pre-holiday ones, too. I usually make a menu for 4 or 5 days at a time, and carefully think about balancing what we eat over that given period. With the holidays, however, I find that I focus on the big meal and getting presents ready or (in the case of Thanksgiving) cooking as much as I can before, and I realize last minute that we need to eat dinner in the nights leading up to the feast as well. I have mentioned before that I don't plan as much in the summer and am happy to throw something on the grill last minute, but winter cooking takes longer. All this to say, in the grocery store today, my 2-year old daughter and I decided to cook chicken tonight. Other than that, I was resting on the laurels of my kitchen cabinets. Luckily, they proved me right and provided enough ingredients to make a yummy, cozy meal.
Chicken, Corn, and Orzo
serves 2 adults and 2 children who love pasta
Preheat oven to 400.
2 TBSP olive oil
1 large onion, chopped large
4 mushrooms, sliced thick
salt and pepper
1/2 teas. garlic powder
4 bone-in, skin-on chicken thighs
In an oven-proof frying pan, heat olive oil over medium heat. Add onions and saute until getting soft, ~ 5 minutes. Add mushrooms and saute another 5 minutes. Salt and pepper to taste. Add garlic powder.
Place chicken thighs skin-side up in pan and nestle them into the onions and mushrooms. Put in the oven and cook until done, ~ 45 minutes or until juices run clear and joints are no longer pink.
1 cup orzo
1 cup fresh spinach, chopped into ~ 1/2 inch pieces
1/2 cup muenster cheese (or monterey jack or colby or any other mild, good-melting cheese)
salt and pepper
15 minutes after chicken goes into the oven, cook orzo according to instructions (8 to 20 minutes in boiling water). Drain it and put back into the pan. Add spinach and cheese and stir well. Salt and pepper to taste.
Serve the above with frozen sweet corn cooked according to instructions on back and topped with butter and salt.