One-Pot Spicy Tomato Chicken Orzo

 

Yield: 4 servings

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and black pepper
• 2 tablespoons olive oil
• 1 medium shallot, minced
• 6 garlic cloves, minced
• ½ teaspoon crushed red pepper
• ¼ cup chopped jarred Calabrian chiles or hot cherry peppers
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed or diced tomatoes
• 2 cups chicken broth (plus more if needed)
• 1 cup dry orzo
• Fresh parsley, for serving
• Optional: grated Parmesan

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Preparation

Step 1 — Sear the chicken
Season chicken with salt and pepper.
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Cook chicken for 3–4 minutes, until lightly browned (not fully cooked).
Transfer to a plate.

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Step 2 — Build the flavor base
In the same pan, add shallot, garlic, crushed red pepper, chiles, and a pinch of salt.
Cook for about 2 minutes until softened.
Stir in tomato paste and cook until slightly darkened, about 2 minutes.

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Step 3 — Toast the orzo (key upgrade)
Add the dry orzo directly to the pan and stir for 1–2 minutes to lightly toast it.

This adds a subtle nutty flavor and helps the orzo hold its texture.

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Step 4 — Add liquids & simmer
Pour in tomatoes and chicken broth. Stir well and bring to a gentle simmer.
Reduce heat to medium-low and cook, stirring frequently, for 8–10 minutes.

Orzo likes to stick—keep it moving and add splashes of broth if it gets too thick.

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Step 5 — Finish with chicken
Return the chicken (and juices) to the pan.
Simmer for another 4–6 minutes, until the orzo is tender and the chicken is cooked through.

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Step 6 — Finish & serve
Taste and adjust seasoning.
If it thickens too much, loosen with a bit more broth or water.

Serve with fresh parsley and optional Parmesan.

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Texture Target (important)

You’re aiming for creamy, slightly loose—not dry.
It should sit somewhere between pasta and risotto.

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Optional upgrades

• Stir in a splash of cream or mascarpone at the end for richness
• Add spinach right at the end so it wilts into the sauce
• Finish with lemon zest or a squeeze of lemon to balance the heat

Red Lentil Soup

 

Article

• Yield: 4 servings

Ingredients

• 3 tablespoons olive oil, plus more for drizzling
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• Salt and black pepper
• Pinch of chili powder or ground cayenne, plus more to taste
• 1 quart chicken or vegetable broth
• 1 cup red lentils
• 1 large carrot, peeled and diced
• Juice of ½ lemon, more to taste
• 3 tablespoons chopped fresh cilantro

Instructions

Step 1

In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Step 2

Stir in tomato paste, cumin, ¼ teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer.

Step 3

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Step 4

Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.

Step 5

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.

Nutritional analysis per serving (4 servings)

297 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 13 grams protein; 835 milligrams sodium

Spicy Tomato Braised Chicken (Stovetop Only)

 

Yield: 4 servings

Ingredients

• 3–4 boneless, skinless chicken breasts 
• Salt and black pepper
• 2 tablespoons olive oil
• 1 medium shallot, minced
• 6 garlic cloves, minced
• ½ teaspoon crushed red pepper
• ¼ cup chopped jarred Calabrian chiles or hot cherry peppers
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed or diced tomatoes
• Fresh parsley, for serving

Preparation

Step 1 — Prep the chicken
Pat chicken dry and season generously with salt and pepper.
If the breasts are thick, slice them in half horizontally for even cooking.

Step 2 — Sear
Heat olive oil in a large skillet over medium heat.
Add chicken and cook 3–4 minutes per side until lightly golden.
Transfer to a plate (it won’t be cooked through yet).

Step 3 — Build the sauce
In the same pan, add shallot, garlic, crushed red pepper, chopped chiles, and a pinch of salt.
Cook for about 2 minutes until softened.
Stir in tomato paste and cook until slightly darkened, about 2 minutes.
Add tomatoes with their juices, season with salt and pepper, and bring to a gentle simmer.
Let it cook for about 5 minutes, scraping up any browned bits.

Step 4 — Simmer the chicken (key step)
Return the chicken (and any juices) to the pan, nestling it into the sauce.
Reduce heat to low, cover, and simmer gently for 10–12 minutes, or until the chicken is just cooked through (165°F / 74°C).

Keep it at a low simmer—not a boil—to keep the chicken tender.

Step 5 — Finish
Taste the sauce and adjust seasoning or spice.
If the sauce is too thick, add a splash of water or broth.
If too thin, simmer uncovered for a few extra minutes.

Step 6 — Serve
Serve over Rice or Pasta and garnish with fresh parsley.

Trapanese pesto Pasta

 

Video

This sauce never touches heat.

Raw tomatoes, toasted almonds, basil, garlic, pecorino. No cooking, no pine nuts. The almonds give it a richness pine nuts never quite manage. The raw tomatoes keep it bright, almost effervescent. Cooking would destroy both of those things.

The recipe:

• 1lb pasta casarecce
• 1 pint cherry tomatoes
• 1/4 tsp red pepper flakes
• 4 oz /1 c toasted almonds
• 1 clove garlic
• 2 large handfuls of fresh basil
• 3oz pecorino, plus more to finish
• 1/2c olive oil
• Salt

Instructions

1. Blend the almonds and garlic then add tomatoes olive oil and basil — it should not be a smooth texture.
2. Transfer to a bowl and add the pecorino Romano and set aside.
3. Cook the pasta in heavily salted water and reserve a cup of pasta water before draining.
4. Toss the pasta directly with the pesto off the heat. Add a splash of pasta water to loosen if needed. Finish with more pecorino and a little extra olive oil.

Pasta e Ceci Salad

 

article

Yield: 4 servings

Ingredients

• Salt and pepper
• 1 cup orzo
• ¼ cup finely grated Parmesan (or nutritional yeast), plus more for serving
• ¼ cup extra-virgin olive oil
• 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
• 4 cups torn lacinato or curly kale leaves (from 1 bunch)
• 2 (15-ounce) cans chickpeas, rinsed
• ½ to 1 teaspoon crushed red pepper
• Handful torn fresh parsley or basil leaves
• ½ cup slivered or sliced (flaked) almonds, toasted (see Tip)

Preparation

Step 1

Bring a medium pot of salted water to the boil. Add the orzo and cook according to package instructions until al dente. Drain the orzo, then rinse it under cold water and drain again.

Step 2

Meanwhile, in a large mixing bowl, combine the Parmesan, olive oil, lemon zest and lemon juice; season generously with salt and pepper. Add the kale and toss to coat. Allow to soften for a few minutes until the orzo cooks. 

Step 3

 Add the cooled pasta and chickpeas to the kale, along with the crushed red pepper and half the herbs, and toss to coat. Taste and season well with salt and pepper. 

Step 4

To serve, top with remaining herbs, more Parmesan and the almonds. 

Tip

To toast almonds, spread them out on a small baking sheet and toast at 300 degrees for 10 minutes. Allow to cool before using.

Garibaldi Cocktail

 

SERVES: 1

5 MINS
EASY

Ingredients:

• 50ml red bitter amaro (we used Campari)
• 100ml freshly squeezed orange juice
• prosecco, for topping up
• orange wedge, to garnish

Method:
Put the amaro and orange juice in a highball glass filled with ice. Gently stir, then top up with the prosecco and garnish with an orange wedge.

Marry Me Chickpeas and Orzo

 

Article

 Total Time: 25 minutes 

 Serves 4 

Calories Per Serving: 348

Ingredients

• 2 tablespoons olive oil (this is the one I use)
• 1 shallot, thinly sliced ( Or 1/4 to 1/2 medium onion, thinly sliced Tip: Cook it an extra minute or two until softened.)
• 4 cloves garlic, thinly sliced
• 1 (15 ounce) can chickpeas, drained
• 2 tablespoons tomato paste
• 1 cup orzo (love this DeLallo orzo!)
• 3 cups chicken broth (I use 3 cups water + 3 teaspoons Better Than Bouillon)
• a small bundle of fresh thyme
• 1/2 cup heavy cream
• Optional Add-Ins and Toppings
• 1/4 cup jarred sun-dried tomatoes, tomato bruschetta (my favorite!), Calabrian chiles, or similar
• 1–2 cups fresh spinach, torn into pieces
• parmesan, red pepper flakes, and more thyme for topping

Instructions

1. Aromatics and Chickpeas: Heat the oil in a large skillet over medium heat. Add the shallot and the garlic; sauté for 2-3 minutes until soft and fragrant. Add the chickpeas and tomato paste; sauté for another 2-3 minutes until it has developed a deeper red color.
2. Cook Orzo: Add the orzo, chicken broth, and thyme sprigs; bring to a low simmer. Cover and cook for 7-9 minutes.
3. Finish Sauce: Remove the thyme sprigs. Keep the heat on low. Stir in the cream and simmer for 2-3 more minutes, until it’s totally luscious and creamy. Taste and adjust seasonings, adding more cream if you want.
4. Add-Ins: Add your sun dried or fresh tomatoes and spinach, and stir them in until the spinach is wilted. Serve sprinkled with fresh herbs (I like thyme) and Parmesan.

Peanut Butter Ramen Noodles

 

Article

Ingredients

• 1/4 cup peanut butter
• 2 tablespoons chili garlic sauce
• 2 tablespoons soy sauce

How to Make Peanut Butter Ramen

• Cook the noodles. Boil 2 (3-ounce) packs of ramen (save the seasoning packets for another use), reserving 1/2 cup of the cooking water.
• Make the sauce. Whisk together 1/4 cup peanut butter, 2 tablespoons chili garlic sauce, 2 tablespoons soy sauce, and the reserved hot water until smooth.
• Toss and serve. Drain the noodles, toss with the sauce until coated, and garnish with thinly sliced scallions and toasted sesame seeds if using.

Tips for Making Peanut Butter Ramen

• Customize the sauce: Add brown sugar or honey for sweetness; rice vinegar or a squeeze of lime juice for acidity; and grated ginger, garlic, or a drizzle of sesame oil for extra flavor.
• Add protein to make it a full meal: Try topping the noodles with grilled chicken thighs, sliced seared steak, or crispy pan-fried tofu to bulk it up.
• Boost it with vegetables: For texture and color, stir-fried snow peas, edamame, or thinly sliced red bell pepper all work well here.
• Don’t throw away the ramen seasoning packets: Save and use them to quickly flavor egg drop soup or easy dumpling soup.

Lemon Dijon Chicken Orzo Bowl

 

Video

Ingredients

• Chicken: 1 lb boneless, skinless chicken breasts (cut into bite-sized chunks or cutlets)
• Marinade: 2 tbsp olive oil, 1 tbsp Dijon mustard, juice and zest of 1 lemon, 2 cloves garlic (minced), 1 tsp dried oregano, salt, and pepper
• Orzo: 1 cup dry orzo pasta + 2–3 cups chicken broth
• Orzo Finish: 1 tbsp butter or olive oil + a squeeze of lemon juice
• Lemon Feta Yogurt Sauce: 1 cup plain Greek yogurt, ½ cup crumbled feta, 1 clove garlic (minced), 1 tbsp olive oil, 1 tbsp lemon juice, and fresh dill or parsley

Instructions

1. Marinate: Combine the chicken with the olive oil, Dijon, lemon juice/zest, garlic, and spices. Let marinate for at least 15–20 minutes.
2. Cook Orzo: Bring chicken broth to a boil. Add orzo and cook for 8–10 minutes (or according to package directions) until al dente. Drain any excess liquid and stir in the butter and lemon juice.
3. Sear Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden-brown and cooked through.
4. Whisk Sauce: In a small bowl, mash or blend the Greek yogurt and feta with the garlic, olive oil, lemon juice, and herbs until creamy.
5. Assemble: Portion the buttery orzo into bowls and top with the pan-seared chicken.
6. Serve: Add a generous dollop of the Lemon Feta Yogurt Sauce on top. Garnish with extra fresh herbs.

Creamy Peanut-Lime Chicken With Noodles

 

Article

• Yields: 4 serving(s)
• Prep Time: 15 mins
• Total Time: 45 mins
• Cal/Serv: 634

Ingredients

• Kosher salt
• 8 oz. thick rice noodles
• 1/2 cup no-sugar-added creamy peanut butter
• 3 Tbsp. sweet chili sauce
• 2 Tbsp. tamari or reduced-sodium soy sauce
• 1 Tbsp. sriracha
• 1/2 tsp. finely grated lime zest
• 2 Tbsp. fresh lime juice
• 2 Tbsp. vegetable or canola oil
• 2 small or 1 large boneless, skinless chicken breasts (about 8 oz.), chopped into 1/2" pieces
• 1 small red bell pepper, seeds and ribs removed, thinly sliced
• 3 garlic cloves, thinly sliced
• 3 scallions, white and green parts separated, thinly sliced
• 2 Tbsp. finely chopped peeled ginger
• 1/2 cup fresh cilantro leaves
• 1/2 cup small fresh basil leaves
• 1/3 cup roasted, salted peanuts, finely chopped
• Lime wedges, for serving

Directions

Step 1

Bring a medium pot of water to a boil; generously season with salt. Add noodles and stir to prevent sticking. Remove from heat and let soak until tender, 13 to 15 minutes. Drain in a colander, then rinse with cold water.

Step 2

Meanwhile, in a medium bowl, whisk peanut butter, chili sauce, tamari, sriracha, lime zest, lime juice, 1/4 tsp. salt, and 1/4 cup warm water until smooth; set aside.

Step 3

In a large skillet over medium-high heat, heat oil. Add chicken, season with salt, and cook, stirring often, until lightly golden in spots and almost cooked through, about 4 minutes. Add bell pepper, garlic, white scallion parts, and ginger; season with salt, if needed. Reduce heat to medium and cook, stirring often, until peppers are tender, about 3 minutes more.

Step 4

Add noodles to skillet and toss well to combine. Remove from heat, add reserved sauce, and toss to coat.

Step 5

Divide noodles among bowls. Top with green scallion parts, cilantro, basil, and peanuts. Serve with lime wedges alongside.

LOADED CREAMY CUCUMBER CHICKEN BOWL

 

Video

🍗 Protein (Juicy Flavor-Packed Chicken)

• 1.5 lb (680g) chicken tenderloins

• 1 tbsp olive oil (14g)

• 1 tbsp lemon juice

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1/2 tsp dried dill

• Salt & pepper

👉 Toss everything together + marinate at least 20–30 min

Cook:

Air fry at 400°F for 10–12 min or until cooked through

(or pan sear for better browning)

🥒 Crunchy Cucumber Salad (game changer)

• 2 cucumbers, thin sliced

• 1/2 red onion, thin sliced

• 1 tbsp fresh dill (or 1 tsp dried)

• 2 tbsp pickle juice

• 1 tbsp red wine vinegar

• Salt & pepper

👉 Let this sit while everything cooks

🥣 Dill Pickle Cream Sauce (this is the money)

• 1 cup (227g) nonfat Greek yogurt

• 2 tbsp light mayo (30g)

• 2–3 tbsp pickle juice

• 1 tbsp fresh dill (or 1 tsp dried)

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp Dijon mustard

• Optional: squeeze of lemon

Macros (per serving — makes 4):

• Calories: 340
• Protein: 46g
• Carbs: 6g
• Fat: 14g

Cocktail - Masters Azalea

Video

The Masters is in full swing, and while I’m not a huge golfer, I do love a good watch party! What better cocktail to serve than THE unofficial drink of the @themasters, the Azalea!

Here’s what you’ll need:

• 1.5 oz. vodka (or gin)
• 3/4 oz. fresh squeezed lemon juice
• 1.5 oz. pineapple juice
• 1/2 oz. grenadine

Add all of the ingredients into a shaker with ice and shake 20x with a smile. Pour over ice and garnish with a lemon wheel or twist, a cherry, some mint, or all of the above! :)

Grace Quinoa

 Cooking Grace Quinoa is pretty straightforward! Grace quinoa is similar to other pre-rinsed quinoa brands, so here’s a step-by-step guide for fluffy, perfectly cooked quinoa:

Ingredients:

• 1 cup Grace quinoa
• 2 cups water (or broth for extra flavor)
• Pinch of salt (optional)

Instructions:

1. Rinse (optional but recommended):
   Even though many Grace quinoa packages are pre-rinsed, giving it a quick rinse under cold water helps remove any residual saponins (which can make it taste slightly bitter).
2. Boil water:
   In a medium saucepan, bring 2 cups of water and a pinch of salt to a boil.
3. Add quinoa:
   Stir in 1 cup of quinoa.
4. Simmer:
   Reduce heat to low, cover the saucepan, and let it simmer for 15–20 minutes. The quinoa is done when it’s tender and the water is fully absorbed.
5. Fluff and serve:
   Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork before serving.

Tips for Best Results:

• Use a 2:1 water-to-quinoa ratio for fluffy grains.
• For more flavor, toast the quinoa in a dry pan for 2–3 minutes before cooking.
• You can also cook it in broth instead of water to give it extra savory depth.

One Pot Beef Orzo

 

Article

Prep: 15minutes mins

Cook: 20minutes mins

Total: 35minutes mins

Servings: 4

Ingredients  (Converter on webpage)

• ▢drizzle of Olive Oil
• ▢1 medium White Onion, finely diced
• ▢2 cloves of Garlic, finely diced
• ▢1lb / 500g Ground/Minced Beef (see notes)
• ▢1 heaped tbsp Tomato Paste/Puree
• ▢1/3 cup / 80ml Dry Red Wine (see notes)
• ▢1x 1.5lb/700g jar of Tomato Passata (pureed/strained tomatoes)
• ▢2 cups / 480ml Beef Stock
• ▢1/2 small bunch of Fresh Basil, finely diced (1 small bunch is typically 1oz/30g)
• ▢1/2 tbsp Worcestershire sauce
• ▢3/4 tsp Salt, or to taste
• ▢1/2 tsp Dried Oregano
• ▢1/4 tsp EACH: Sugar, Black Pepper, or to taste
• ▢10.5oz / 300g uncooked Orzo
• ▢1/4 cup / 20g freshly grated Parmesan, plus more to serve if desired

Instructions 

1. Add a drizzle of oil to a large pot over medium heat. Once hot, add the onion and fry until soft and golden, then add the garlic and fry for 20 seconds or so. Add the beef and break it up with your wooden spoon until fully browned.
2. Stir in the tomato paste and fry for a minute or so, then stir in the wine and allow to simmer for a few minutes to reduce the alcohol (the pungent smell of booze should vanish).
3. Pour in the passata and beef stock (I like to swill the jar out using a splash of the stock), then stir in the Worcestershire sauce, basil, oregano, sugar, salt and pepper. Stir in the orzo, then bring to a gentle simmer and cook until the orzo is al dente, stirring somewhat frequently to ensure it doesn't stick to the bottom. If the sauce thickens up too much before the orzo is cooked, just add a splash of boiling/hot water (or stock if you have it) as needed to ensure the orzo cooks through.
4. Stir in the parmesan, then check for seasoning and adjust if needed. Serve with extra parmesan and basil, then tuck in and enjoy!

Spicy Chicken & Cabbage Stir Fry

 

Article

Active Time: 20 mins

Total Time: 20 mins

Servings: 4

Ingredients

Original recipe (1X) yields 4 servings - Website has conversions

• 2 tablespoons neutral oil, such as canola or avocado, divided
• 1¼ pounds boneless, skinless chicken breast, thinly sliced
• ¾ teaspoon kosher salt, divided
• 5 scallions, green parts cut into 1-inch pieces and whites thinly sliced
• 8 cups thinly sliced green cabbage
• 2 tablespoons chili-garlic sauce
• 2 cups hot cooked brown rice

Directions

1. Heat 1 tablespoon oil in a large flat-bottomed wok or skillet over high heat. 
2. Add sliced chicken and ¼ teaspoon salt; cook, stirring constantly, until lightly browned and opaque throughout, 3 to 4 minutes. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the skillet along with the scallion pieces and slices, 8 cups cabbage and the remaining ½ teaspoon salt. 
4. Cook and toss until the vegetables are just tender, about 3 minutes, then add the chicken back to the pan along with 2 tablespoons chili-garlic sauce; toss to combine. 
5. Divide 2 cups rice among 4 plates and top with the stir-fry mixture.

How to Store Leftovers (Critical for this dish)

• ✔️ Cool + store properly
• Let it cool slightly (not piping hot)
• Store in an airtight container
• Refrigerate within 2 hours

 How long it lasts

• 3–4 days in the fridge is ideal
• ❄️ Freezing? Not recommended

Best Way to Reheat (Very Important)

Method 1: Pan (BEST — keeps texture)

• Heat pan to medium
• Add a splash of:
• water or
• a bit of oil
• Add stir-fry
• Cook 3–5 minutes, stirring

Method 2: Microwave (Fast but riskier)

• Put in bowl
• Cover (lid or damp paper towel)
• Heat in 30-second intervals
• Stir between rounds

After reheating, add:

• Fresh green onions
• Splash of soy sauce or chili sauce
• Drizzle of sesame oil

Nutrition Facts (per serving)

392Calories

12gFat

35g Carbs

37g Protein