I’m really pushing myself to try new recipes. Not necessarily “out there” recipes of things I never thought I’d try, but some new stuff. Tonight I made orzo for the first time and I broiled something for the first time. Also made my own dressing for the first time…I think. I don’t remember ever making salad dressing before so I’m pretty sure this was a first. It got the blender dirty, I hate cleaning that thing, good thing Tyler has to do the dishes tonight
Teriyaki Chicken Thighs (adapted from Healthy Appetite with Ellie Krieger)
1/4 cup low-sodium soy sauce Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
2 tablespoons brown sugar
2 tablespoons dry sherry (did not have, so left out)
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs (I used boneless, skinless thighs)
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours. I only marinated for an hour, wish I had done it for longer though.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.Orzo Salad (adapted from Everyday Italian with Giada de Laurentis)
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved (I used grape tomatoes)
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves (did not have so I omitted this ingredient)
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
4 cups chicken broth
Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat, be careful not to use too much like I did (I dumped it all in instead of measuring out 3/4 of a cup)! I found that the recipe made more dressing than needed. Season the salad, to taste, with salt and pepper, and serve at room temperature.
I’ll definitely make both of these recipes again, I’ll just make sure to marinate the chicken for a few hours and go easy on the dressing for the orzo salad! Overall trying new recipes and new cooking techniques paid off!