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Monday, July 22, 2013

It's Summer Time!

My oh my has it been way too long since I shared some meals with you! I put any and all blogging on the back burner so to speak to enjoy my last few months in Peru, time back home in Washington, and getting settled in North Carolina. I will probably still be the worst blogger ever, but I will try just a smidge harder to share with you some of the delicious cooking that have been doing!

Tonight's dinner is perfect for summer time! Who doesn't love veggies, chicken, and goat cheese?! If you don't, then quit reading now and check back another time for something you do like ;) One of my favorite pastas is orzo. I love it with a cream sauce. I love it with cheese. Cream sauce and cheese just sounded too heavy to go with the chicken I had planned. Those would steer this to an Autumn dish and that my friends, is not something we want during the sweet sweet Summer time! So let's get a rockin' and a rollin' on this dish! This dish was inspired by Bev Cooks and How Sweet Eats (possibly my two favorite food bloggers ever).


You will need:

Olive Oil
4 to 6 Garlic Cloves, minced
1/4 to 1/2 a Lemon
1 Zucchini, sliced
1/3 cup Frozen Peas
4 to 6oz Sliced Mushrooms
2 Roma Tomatoes, diced
1/2 Box Orzo Pasta
4 Chicken Thighs, with skin and bone-in
4oz Chevre with Herbs (You can use plain and add your own herbs)
Fresh shredded Parmesan cheese (optional)

Preheat oven to 400°F. Meanwhile, pat chicken thighs dry with a paper towel. Divide Chevre into 5 slices. Stuff 1 slice under the skin of each thigh. Rub remaining slice on the tops of the skin. Coat each thigh with olive oil and place in a cast iron skillet or roasting pan. Roast for 40 minutes or an internal temp of 165°F.

While the thighs are roasting, slice and dice those veggies! Get your water boiling for the orzo too!

Cook orzo pasta according to package instructions. Heat about a tablespoon of olive oil in a large skillet over medium to medium high heat. Add garlic and let sizzle for about 30 seconds. Next add some lemon zest and juice to taste (careful not to get seeds in the skillet). Add all the veggies and saute until soft. When orzo is done and strained, add to veggie mix. Add a splash of olive oil and toss to coat. Keep warm on low until chicken thighs have finished cooking.

Dish up a chicken thigh or two and a hearty helping of pasta. Top pasta with freshly shredded Parmesan and enjoy!

Boom! Summery, yet savory! You are welcome :)