Thyme for                         Cooking

Home

Subscribe

FAQ's

Contact Me

'Menus'

Current Menu

Menu Archives

'Recipes'

First Courses / Starters

Vegetables

Salads (main & side)

One Dish Meals

Potatoes, Pasta, etc.

Fish, Fowl, Meat,...

Bread, Dessert, Misc.

'Kitchen Knowledge'

Food Facts and Tips

Stocking the Pantry

Techniques

Tools We Use

Thyme for Cooking, the Blog

Grilled Marinated Chicken Breasts Creamy Pesto Orzo Simple Glazed Carrots

Cooking time:  30 minutes for menu Cooking schedule: see below for "menu" instructions

Marinated Chicken Breasts, Grilled                              Time: 30 minutes

2 chicken breasts, boneless, skinless
1 tbs Worcestershire sauce
3 tbs red wine vinegar
3 tbs olive oil
1/3 tsp garlic powder
1/2 tsp oregano

In small bowl whisk together Worcestershire, vinegar, oil, garlic and oregano.  Put chicken breasts in glass baking dish and pour marinade over.  Let marinate for 15 - 20 minutes or up to 2 hours. Cook on barbecue grill for 8 - 12 minutes a side or until done (test - take a peak), basting with any leftover marinade.  OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done, basting with marinade.  Remove from heat, slice and serve.

Creamy Pesto Orzo                                                   Time: 25 minutes

1 tbs butter
1/2 cup orzo
1 1/4 cups chicken stock
3 tbs prepared pesto

Melt butter over medium-high heat in small saucepan.  Add orzo and cook for 1 minute, stirring constantly.  Add stock and bring to a simmer on medium heat.  Turn heat to low and simmer until done, about 20 minutes, stirring occasionally.  All stock will be absorbed.  Stir in pesto.  Remove from heat and serve. 

Glazed Carrots                                                                            Time: 30 minutes

2 - 3 carrots, enough for two
1/3 cup chicken stock
1 tbs butter
1 tbs brown sugar

Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.  This gives you interesting looking pieces with lots of surface.   Put carrots in small sauté pan, add stock and cook, covered, 15 - 20 minutes or until vegetables are done.  Remove cover, turn heat to medium-high and cook off all but 2 tbs of liquid.  Add butter and sugar, stirring to dissolve sugar.  Sauté until brown and glazed, stirring often - about 10 minutes.  Serve.
                                                                                                      top of page

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Turn on/light barbecue grill Mix marinade and pour over chicken Peel and roll cut carrots Melt butter for orzo Start to cook carrots Add orzo to butter and sauté add stock to orzo Start to cook chicken Wee break

Mind the orzo Turn chicken Uncover carrots and cook off liquid Mind the orzo Add butter and sugar to carrots Add pesto to orzo Remove chicken Stir carrots Slice chicken Stir carrots Serve and eat!

 

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

 

Easy Recipes
         Great Dinners
                    We do the planning; You do a bit of cooking