Soup- Lemon Orzo Chicken
This is a Greek soup thickened with eggs and lemon juice. If you don’t have the little orzo pasta you can substitute with rice. This soup is good with the Romano Pita Pockets recipe I have posted under bread. (The pita pockets could be an appetizer, bread, snack, or used for scooping up dip.)
- 8 C. of chicken stock
- ¾ C. orzo or other rice shaped pasta
- 2 boneless, skinless chicken breasts (between ½ lb. to a 1 lb.) cooked and sliced very thin. It is easier to slice it very thin if you cool the chicken down after cooking.
- 3 eggs
- ⅓ C. fresh squeezed lemon juice
- 1 tbsp. grated lemon zest
- 2 tbsp. finely chopped fresh parsley for garnish
- In a large pot bring the stock to a boil then reduce to medium low and add the orzo or rice and cook, uncovered until very tender, 15 to 20 minutes.
- Place the eggs in a mixing bowl and whisk.
- Continue whisking while pouring in the lemon juice.
- Stir in the zest.
- While whisking continuously, slowly pour about a ½ cup of the hot stock into the egg mixture.
- Turn the heat off and pour the egg mixture into the soup pot while whisking continuously. The soup should thicken slightly. If it doesn’t, turn the heat to very low until it thickens. It will thicken more as it cools down. Be careful with the heat or it will curdle the soup.
- Add the chicken breast slices.
- Season with salt and pepper.
- Ladle into bowls and garnish with the parsley.
- 2oz of small potatoes per person (I use Dutch Yellow Peewee Potatoes)
- 1½oz of grated Smoked Gouda Cheese per person
- Onion diced, about 2 T per person
- Red Pepper diced, about 1 T per person
- 2 eggs per person
- 1T of half and half per egg
- Fresh Rosemary
- Salt and Pepper to taste
- Put the potatoes in a sauce pan and add water to an inch above the potatoes. Boil until soft when you prick them with a fork. Maybe 20 minutes or so.
- Dice onion and sauté in butter until golden brown or caramelized.
- About half way through sautéing the onions add the diced red peppers to the same pan.
- When the potatoes are soft, drain, cut in half and put cut side down in another frying pan with a little butter.
- Remove from heat when they are just turning golden brown.
- Put in the same pan with the finished onions and red pepper.
- Grate the cheese.
- Whip up the eggs with the half and half, add salt and pepper to taste.
- Cut up some rosemary and add to the onion mixture along with the eggs.
- Then stir in the cheese leaving a little to one side to garnish the finished frittata.
- Cook on medium heat watching closely and scraping the bottom of the frying pan to pull the curds to the top.
- You can use a 9X13 pan, but I started using one ramekin per person and like it better.
- When the eggs are starting to hold shape but still wet, scoop into the ramekin and fill up to the top.
- Place in a 325 convection oven or 350 regular oven and bake until puffed, about 20 minutes. Let set for about 3-5 minutes and loosen and scoop onto a plate.
- Garnish with a sprig of rosemary stuck in the top and the leftover grated Gouda Cheese.
- (We use herbs out of our garden. Our rosemary bit the dust about a week ago so I subbed in chives for this photo.)
German Potato Salad
Gracehill Bed and Breakfast
Serves: 12-18 servings
- 9 potatoes, boiled
- 4 hard-boiled eggs
- 1 lb. of bacon
- Medium to large onion, chopped
- ½ C. vinegar
- ¼ C. water if needed
- 2 tsp. sugar
- Salt and pepper to taste
- Chop up the bacon and brown in a large frying pan.
- When done, remove the bacon with a slotted spoon and drain the bacon on a paper towel. Add to the bacon grease the chopped onion and cook until soft.
- Stir in ½ C. of vinegar, 2 tsp. of sugar and stir again.
- Lastly add enough water to make enough goop to cover all the potatoes.
- Adjust the vinegar and sugar to taste.
- Peel the potatoes and slice in ¼ inch slices.
- Peel the hard boiled eggs and chop up.
- Make three layers, start with ⅓ of the potatoes, ⅓ of the hard boil eggs, salt and pepper to taste, then ⅓ of the liquid.
- Repeat these layers two more times and mix gently.