I found this recipe in the Super Suppers II cookbook. Their recipe called for pork chops and rice. However, I didn't have pork chops and I like the texture of orzo. I also substituted a can of tomatoes with green chilies for the can of diced green chilies. I'm not a big fan of spicy heat so I toned it down.
This is a real simple one dish meal that can be thrown together after a long day and let the stove do the work. I opted to reduce the recipe some since I was only cooking it for my husband and I.
After seasoning the chicken on both sides I laid them in a hot pan and left them. Yep that's right. I completely ignored them. Like that boy in highschool that never called me even though he SAID he would! I mean how rude is that? I'm ok. Really I am.
Glad I got that off my chest! So about the chicken. I fried it up on both sides till it was golden. Then I added the seasoning...
....the orzo, peppers, onions, can of tomatoes with chilies, salt, pepper and water (or chicken broth). Bring to a boil; cover and reduce heat to a simmer for 35-40 min.
My kitchen was smelling yummy by this time. So I sprinkled some cheese on top and a dollop of sour cream to finish it off. It was reallly good. Warm, comforting and spicy. Just like I like my men! My hubby fits that bill. (Unlike that guy in highschool.) It's ok. I'm soooo over it. REALLY, I am.
Mexican Chicken with Orzo
adapted from Super Suppers II
2 Tbls vegetable oil
4 boneless skinless chicken breasts
1/2 cup uncooked orzo pasta
1 large sweet onion, diced
1 med. pepper, diced
1 can diced tomatoes with green chilies
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
1 cup water
Preheat oil in large saute skillet. Salt and pepper chicken on both sides. Cook chicken in hot oil about 14-16 min or until done, turning once. Add remaining ingredients, cover and cook over medium-low heat 35-40 minutes or until pasta is tender.
Serve with shredded cheddar and sour cream. Or you can add avocado, lettuce or shredded montery jack cheese for even more spice.
Week before last was a busy week. I had to make 3 cakes and 6 dozen cupcakes.
Decorating Class Cake
I smelled like flour, sugar and chocolate for days afterward. And, at the risk of disgusting you, I felt like it was in every crevice of my body. But I loved it! Yea, Yea. I was exhausted. With 3 kids, a cat, a husband, a house and school events to tend to in addition to the confections, I was surprised I made it out alive. Notice I said "alive", not sane! Lordy knows I crossed that line long ago!
Toasted Marshmallow Smore Cupcakes
Despite it all, I loved every minute of the process. Although next time I will probably try and space out the times things are due a bit more. Eh, everyone needs overlapping deadlines in there life once in a while, don't they? What I enjoy most about the process, other than the creative side of it, is what I learn along the way.
Butterfly Cake for 4 yo Birthday
Sometimes I can't imagine what I would be doing right now if I hadn't met and married my wonderful husband. His generosity, trust and love allow me to stay at home and be as creative as I wanna be. Besides that, I think he is the only man in the world that can handle my........shall we say.......quirky-ness. Thank God for that! So this week has been slow. Life will be picking up later next week and I'll be back to the grind stone.
But for now, right this minute, I am enjoying the quiet.
When I was a young girl we lived down the road from a golf course. And by "down the road" I mean, it was like 2 miles up hill, both ways! Nevertheless. I would ride my bike or take the riding lawn mower, depending on how lazy I was feeling, up to the club house where they kept luscious, fluffy, freshly baked pepperoni rolls. They were laid lovingly in a large glass jar just waiting for an unsuspecting pre-teen girl, or hungry golfer, to happen by.
And happen by a couple times a week, I did! I couldn't get enough of the spicy layers of pepperoni or the delicate folds of sweet dough. It was many years later, after moving away from the area that I came across a recipe to make my own.
I tried many after that first one, trying to find just the right combo of sweet to salty to spicy. Some called for stick pepperoni others for sliced. One put herbs in the dough. Another included cheese inside.
Finally I have found that sweet spot. You know the one I'm talking about. Right there between "yeah, these are good" and "MAN! I gotta write my momma about these"!
Yeah! I had tweaked all those recipes to make the recipe! Easy. Few ingredients. Relatively quick. And delicious.
First bite and I was back to my childhood. The one where not much attention was paid to a pre-teen girl riding a lawn mower on a country road to pick up pepperoni rolls! I was never happier. Except when I got married. Oh, and then when I had my children. Ok, so after all that, then I was never happier!
But enough going on and on about it. I suppose you would like the recipe. And since you put up with all my ramblings, I owe it to ya. These are pictures of how I roll them. Simple enough don't ya think? I mean it isn't rocket science.
Then I usually top them with and egg wash. I put a bit of sugar in that as well. Typically I would use grated parmesan cheese, but found my wedge was all gone from the fridge.
The egg wash gives it a golden brown appearance and a slight crispness to the crust.
I am so stoked about having these little beauties figured out. I hope you enjoy them as much as I do!
Please leave me a comment and let me know what you think!
Pepperoni Rolls
Makes about a dozen rolls.
1 1/2 cups water, approx 100-105 degrees
1/3 cup sugar
1 package active dry yeast
1 teaspoonful kosher salt
1/4 cup dry powdered milk
3 cups all-purpose flour
1 cup cake flour
Thin-sliced packaged pepperoni, 4-6 oz
Topping:
1 egg
1 Tbls water
2 tsp sugar
2 Tbls grated parmesan cheese
Dissolve the sugar, yeast, salt, and powdered milk in the warm water in the mixing bowl of an electric stand mixer. Stir in the flour, using extra flour or water as needed to make a soft dough that isn't too sticky. Knead for 3-5 min. in mixer then turn out onto a floured board and knead by hand till dough is soft. Shape into a ball and let ferment in a bowl for 30 minutes to an hour, covered with plastic wrap until doubled in size.
Turn the raised dough back onto the floured board, and cut it into 12 pieces. Take each piece, flatten it lightly on the board with your hand, and place 4-5 slices of pepperoni on the top edge, fold over sealing the edge top with more pepperoni folding over again and place the last row of pepperoni. Then fold over and seal the bottom edge. Tuck under the ends. Place on parchment paper on an ungreased baking sheet.
Beat egg, sugar and water together in a bowl. Mix in parmesan cheese. Brush on rolls.
Bake rolls at 400 degrees until golden brown, approximately 15 - 20 min.