Skillet Chicken and Orzo

A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
Skillet Chicken and Orzo
Print Recipe
    Servings Prep Time
    3-4 people 50 minutes
    Cook Time Passive Time
    25 minutes 2 minutes
    Servings Prep Time
    3-4 people 50 minutes
    Cook Time Passive Time
    25 minutes 2 minutes
    A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
    Skillet Chicken and Orzo
    Print Recipe
      Servings Prep Time
      3-4 people 50 minutes
      Cook Time Passive Time
      25 minutes 2 minutes
      Servings Prep Time
      3-4 people 50 minutes
      Cook Time Passive Time
      25 minutes 2 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350℉
      2. Heat 1/2 tbsp oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
      3. Using the same skillet, heat the remaining oil until hot over medium-high heat. Add mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for 3-5 minutes until starting to soften, stirring occasionally.
      4. Add wine and allow to reduce for about 3 minutes. Stir in broth, orzo, cream cheese, herbs, salt and pepper. Once the cream cheese is fully incorporated add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
      5. Remove from oven and turn oven to broil. Sprinkle with parmesan cheese and broil for 1-2 minutes to melt the cheese. Remove from oven and allow to rest for 2 minutes prior to serving.
      Recipe Notes

      I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

      Savory Mushroom Bread Pudding


      Savory Mushroom Bread Pudding
      Print Recipe
        Servings
        10-12 people
        Cook Time Passive Time
        60 minutes 70-75 minutes
        Servings
        10-12 people
        Cook Time Passive Time
        60 minutes 70-75 minutes
        Savory Mushroom Bread Pudding
        Print Recipe
          Servings
          10-12 people
          Cook Time Passive Time
          60 minutes 70-75 minutes
          Servings
          10-12 people
          Cook Time Passive Time
          60 minutes 70-75 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
          2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
          3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
          4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.

          Grilled Steak Salad

          Grilled Steak Salad
          Print Recipe
            Servings Prep Time
            2 people 25 minutes
            Cook Time
            10 minutes
            Servings Prep Time
            2 people 25 minutes
            Cook Time
            10 minutes
            Grilled Steak Salad
            Print Recipe
              Servings Prep Time
              2 people 25 minutes
              Cook Time
              10 minutes
              Servings Prep Time
              2 people 25 minutes
              Cook Time
              10 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
              2. Preheat grill to medium high.
              3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
              4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
              5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
              6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
              Recipe Notes

              I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

              Catalina Dressing

               

              Mushroom Herb Rice


              Mushroom Herb Rice
              Print Recipe
                Servings Prep Time
                6-8 people 15 minutes
                Cook Time Passive Time
                30 minutes 5 minutes
                Servings Prep Time
                6-8 people 15 minutes
                Cook Time Passive Time
                30 minutes 5 minutes
                Mushroom Herb Rice
                Print Recipe
                  Servings Prep Time
                  6-8 people 15 minutes
                  Cook Time Passive Time
                  30 minutes 5 minutes
                  Servings Prep Time
                  6-8 people 15 minutes
                  Cook Time Passive Time
                  30 minutes 5 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
                  2. Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
                  Recipe Notes

                  Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.

                  Mustard Herb Skillet Bread


                  Mustard Herb Skillet Bread
                  Print Recipe
                    Servings Prep Time
                    12-16 wedges 25-30 minutes
                    Cook Time Passive Time
                    20-22 minutes 80 minutes
                    Servings Prep Time
                    12-16 wedges 25-30 minutes
                    Cook Time Passive Time
                    20-22 minutes 80 minutes
                    Mustard Herb Skillet Bread
                    Print Recipe
                      Servings Prep Time
                      12-16 wedges 25-30 minutes
                      Cook Time Passive Time
                      20-22 minutes 80 minutes
                      Servings Prep Time
                      12-16 wedges 25-30 minutes
                      Cook Time Passive Time
                      20-22 minutes 80 minutes
                      Ingredients
                      Bread
                      Mustard Topping
                      Servings: wedges
                      Instructions
                      Mustard Topping
                      1. In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
                      Bread
                      1. In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
                      2. Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                      3. Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
                      4. Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
                      Recipe Notes

                      Recipe yields approximately 490 grams of dough.