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.

      Meaty Baked Pasta

      Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
      Meaty Baked Pasta
      Print Recipe
        Servings Prep Time
        8-10 people 40 minutes
        Cook Time Passive Time
        40 minutes 5 minutes
        Servings Prep Time
        8-10 people 40 minutes
        Cook Time Passive Time
        40 minutes 5 minutes
        Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
        Meaty Baked Pasta
        Print Recipe
          Servings Prep Time
          8-10 people 40 minutes
          Cook Time Passive Time
          40 minutes 5 minutes
          Servings Prep Time
          8-10 people 40 minutes
          Cook Time Passive Time
          40 minutes 5 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
          2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
          3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
          4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
          5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
          6. Preheat oven to 350℉.
          7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
          8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
          9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
          10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

          Kale and Sausage Pastry Roll


          Kale and Sausage Pastry Roll
          Print Recipe
            Servings Prep Time
            5-6 people 15 minutes
            Cook Time
            55-60 minutes
            Servings Prep Time
            5-6 people 15 minutes
            Cook Time
            55-60 minutes
            Kale and Sausage Pastry Roll
            Print Recipe
              Servings Prep Time
              5-6 people 15 minutes
              Cook Time
              55-60 minutes
              Servings Prep Time
              5-6 people 15 minutes
              Cook Time
              55-60 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat 1 tbsp oil in a large skillet. Cook sausage until no longer pink and starting to brown. Remove sausage to a paper towel lined plate. In same skillet over medium heat, add remaining tbsp oil and sauté onion for 3-4 minutes, add garlic and continue to cook for 2 minutes. Stir in kale, broth, Italian seasoning, pepper and chili flakes. Allow to simmer uncovered, stirring occasionally until liquid is absorbed and kale is tender, about 15 minutes. There should be no visible liquid left. Remove to a large bowl and allow to cool to room temperature.
              2. Preheat oven to 375℉. Line a large baking sheet with parchment paper. Unroll dough and separate each triangle. On the prepared pan, place 4 triangles in a horizontal line, lining up the corners of the shorter side. Place remaining 4 triangles parallel to the first 4, joining the bottoms of each triangle. 4 triangle tips will be pointing toward you while the other 4 away from you. See blog post for photo. Press dough together along the seam and press out slightly with your fingers, creating an approximate 3" dough surface for the filling.
              3. To the kale mixture, stir in sausage meat, gruyere cheese, and 2 tbsp of parmesan. Scoop out filling onto prepared dough bed in a straight horizontal line, keeping filling on the dough seam and leaving a 1" border at the ends. Slice tomato into 1/4" thick slices and lay slices in a flat row along the top of the filling row. Sprinkle tomatoes with remaining 2 tbsp of parmesan cheese. Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14" long.
              4. Whisk egg with a 1 tbsp of water and brush over roll. Bake in preheated oven for 25-30 minutes. Remove and cut into 2-3" slices and serve immediately.
              Recipe Notes

              Makes a great brunch item or appetizer.