A few posts ago I mentioned that my husband and I were in the middle of a move. I’m happy to say the move went well and it is practically complete! We still have some things to hang on the wall, but other than that, we are pretty well settled. The only downfall is that we don’t have internet yet. We still have to wait for installation and it will be another week or so. So for now I am blogging to you for a local coffee shop! My husband had some work to do so I thought I would join him and share one of my favorite dinner recipes with all of you.
The three greatest things about our move are: 1) We can walk so many more places! We live extremely close to the hospital that my husband is at for 6 months of his pharmacy rotations. Better yet, it is the same hospital I will be at during the fall semester. We are in short walking distance from the grocery store, gym, our favorite little coffee shop (hello, free wi-fi!), hospital, countless restaurants, and best of all YO MAMA! Our town’s version of the ever so popular fro yo shops that seem to be popping up everywhere. We haven’t even moved our cars for practically 3 days! Boo ya!
2) Our landlord who lives below us work for MillerCoors and left us two 12-packs of beer and some hard apple cider on our stairway. Pretty sure we won’t have to buy beer for quite some time!
3) My kitchen is twice the size it used to be! Okay, so isn’t saying much since our last place was practically the smallest kitchen I have ever been in. But this is a total upgrade in comparison. The lighting isn’t too great to present my pictures to you, but I’ll work on it. But for now, I present to you…THE EASIEST (and tastiest, might I add) PARMESAN BASIL ORZO YOU’LL EVER MAKE! Make this with the Rosemary Almond Crusted Chicken and you’ll have a gourmet dinner waiting on the table in no time.
Almond Rosemary Crusted Chicken
Recipe Adapted from: Baking with Blondie
- Approximately, 8-10 small/medium chicken tenders (about 1.5#)
- 2/3 cup slivered almonds, crushed finely (I bought slivered and placed them in my food processor until they were rather fine)
- 2/3 cup panko bread crumbs
- 1 tablespoon rosemary
- 2/3 cup flour
- 2 eggs
- 1 tablespoon milk
- Extra virgin olive oil
- 1/2 teaspoon ground black pepper
Begin my setting out 3 bowls or dishes that the chicken will be coated in. Bowl 1: Flour; Bowl 2: Whisk together milk & eggs; Bowl 3: Combine bread crumbs, rosemary, crushed almonds, and pepper.
Heat approximately 1 tablespoon of olive oil in a skillet on medium heat.
Coat the chicken in flour, then egg mixture, then bread crumb/almond mixture. It is easiest if you try to use one hand for the dry mixtures and one for the wet. Place the coated chicken in the heated skillet. After a few minutes (appox. 3-4), flip the chicken to ensure both sides are golden brown. Once both sides are brown, reduce the heat to low, cover, and cook for approximately 8-10 minutes until the chicken is completely cooked (internal temperature of 165 degrees). Remove from heat and let the chicken rest for 5 minutes.
Parmesan Basil Orzo
- 2 tablespoons butter
- 1 cup uncooked orzo pasta (I used whole wheat)
- 1 (14.5 ounce) can, reduced sodium chicken broth
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil
- 1/2 teaspoon ground black pepper (I used bourbon barrel cracked pepper, yum!!)
Melt the butter in a heavy skillet over medium-high heat. Once melted, stir in orzo and toast the orzo until lightly browned.
Add the chicken broth and bring to a boil. Cover. Reduce heat and simmer until the orzo is tender and the broth is absorbed, approximately 15-20 minutes.
Stir in the parmesan cheese and chopped basil. Season with black pepper. Transfer to a fancy bowl, if desired, and garnish with any remaining basil.