So here's that awesome dish I made on Friday. It was so summery and delicious and EASY, and I did it completely without a recipe (well, except for dessert, but that's a post for another day). I just love when I can decide to make something and just throw it together without really thinking about it :)
BBQ Chicken Thighs with Corn on the Cob and Orzo with Peas
I started by preheating my oven to 350 and bringing a very large stock pot, half full of water, to a boil. I also added a splash of milk, a big helping of salt and a handful of sugar to the water. While that was heating, I took some chicken thighs and covered them with BBQ sauce to "marinade" for a bit. I also started heating a medium pot for the orzo.
I put the chicken into a greased casserole pan and popped it in the oven with the timer set to 20 minutes, then put the corn on the cob in the stock pot as the water was heating (this cooks the corn more gently than dumping it in when the water's at a raging boil). When the small pot of water came to a boil, I added a big helping of salt and the orzo. I let the orzo cook for about 3 minutes, then added half a bag of frozen peas. When the water came back to a boil, I let it simmer for another 4 minutes or so.
When the corn water came to a boil, I let it go for about 8 minutes. Meanwhile, I melted some butter and a touch of olive oil in a small pan. I divided this mixture between the corn, when it was finished, and stirred the rest into the orzo-pea mixture. If you time everything right (as I miraculously did), it will all be done about the same time! Delish.
For those who don't know, orzo is not rice. It's rice-shaped pasta. And I love it!
For dessert I made a rhubarb-strawberry crisp, which I made first and baked while everything else was cooking (it bakes at 350, so it shared the oven with the chicken). I'll post that recipe later in the week!
I'm so excited to stop by our apartment complex's pool after lunch today! It opened this weekend of course, and the high for today is supposed to hit the lower 90s, so it couldn't be more perfect. I still have a bit of work to do, but that can wait till this evening. It's a pool day!
For dinner, I think I might do this recipe from a few weeks ago. I adapted it from one of Rachael Ray's cookbooks, and it's just fantastic. I season it with some applewood-smoked sea salt from a shop in the North Market here in Columbus. It really adds some depth to the dish!
Tilapia with Balsamic Brown Butter and Creamy Tomato Farfalle
Ingredients:
- extra virgin olive oil
- 5 slices bacon (I like to use applewood smoked), chopped
- 2 shallots or 1 small onion, chopped
- 2 6-oz cans plain tomato sauce
- 4 tilapia filets
- 1/2 cup flour
- 1 box farfalle bow-tie pasta
- about 1 1/2 cups frozen peas
- 1/4 cup cream
- 3 tbsp butter
- 1/4 cup balsamic vinegar
- fresh basil (optional)
Start by bringing a large pot of water to a boil. While that's heating, heat about a tablespoon of oil in a large, deep skillet over medium high heat. Add the chopped bacon and cook until crisp. Add the onions and season with salt and pepper, cooking until tender but not quite browned, about 5 minutes. Add the tomato sauce and simmer for about 10 minutes so all the flavors mix together.
Season the fish with salt and pepper, dust with the flour and shake off any excess. Heat about 2 tablespoons oil in a large skillet over medium-high heat. Cook for about 4 minutes on each side, until it flakes easily with a fork. Remove to a separate plate and cover with foil to keep warm.
While the fish is cooking, salt the pasta water (here's where I use the applewood smoked salt) and add the pasta, cooking to al dente. Also, stir the frozen peas into the tomato sauce. Bring it back up to a low simmer and add the cream. Season with salt and pepper if needed. (Again, I throw in some of the applewood smoked salt if I think the dish needs a bit more smokey flavor. I use regular salt if the bacon has done its job.)
Add the 3 tablespoons butter to the pan the fish cooked in. Brown over medium heat for 2 to 3 minutes, then stir in the balsamic vinegar and simmer until it reduces by half, about a minute or two. Pour over the fish.
Drain the pasta, toss with the sauce and wilt the basil into the sauce if using. Serve together.
