Thanks, I appreciate the early warning. That gives me plenty of time to...WAIT! Half an hour? Well, I will just have to improvise. But isn't that when the good stuff happens?
It looks like rice, but it's pasta. And it was at the top of the pasta drawer. That little tomato in the corner? I didn't need it when I made that salad the other night and it is perfectly ripe. Aha! Snow peas, roasted corn, peas, onions...now for the dressing. That bulb of ginger looks fun. And I still have half a lime. Wait, there's some maple syrup in the pantry. DONE.
When sudden company strikes, one must remain calm, collected, and reach for the knife and cutting board. Here's a recipe for 30 Minute Orzo Chicken Salad with Maple Ginger Dressing. And by the way, it was a hit!
30 Minute Orzo Chicken Salad with Maple Ginger Dressing
2 C chicken strip pieces, ready made, cut into chunks. (Or saute fresh ones in a pan with salt and pepper and a bit of soy sauce.)
Cut up all the ingredients. Rinse the frozen veggies, and strain and set aside. Cook the chicken if using raw, in olive oil and drain and set aside. Cook the orzo until al dente, drain and place in large bowl. Add all other ingredients, toss with dressing, serve with crusty ciabatta bread and fuji apple slices sprinkled with cinnamon sugar. Or do what I did. Set the slices of bread on a cookie sheet, brush with high quality olive oil, a dash of coarse salt, top with a sprinkling of herbs de provence, toast under broiler until browned.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.