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.)
Breakfast- Apple Cider French Toast
Gracehill Bed and Breakfast
Serves: 8 SERVINGS
- FRENCH TOAST STRATA
- 1 loaf of French bread
- 1 8 oz. cream cheese
- 12 extra-large eggs
- 1 ½ C. milk or half and half
- ⅓ C. real maple syrup
- 1 stick butter, melted
- APPLE CIDER SYRUP
- ½ C. real maple syrup
- 2 tbsp. flour
- ½ tsp. cinnamon
- 1 C. apple cider
- 1 tbsp. fresh lemon juice
- 1 tbsp. butter
- Spray a 9X13 pan or eight 8 oz. soufflé cups.
- Cube bread and cream cheese.
- Make two layers of each- Put half the bread cubes in the pan, scatter cheese over the bread.
- Repeat with the remaining bread and cheese.
- Beat eggs and milk well.
- Mix in maple syrup and melted butter.
- Pour over the bread and cream cheese.
- Cover with plastic wrap pressing down to saturate the bread.
- Refrigerate overnight.
- Bake at 375F degrees for 35 to 40 minutes.
- In a small saucepan, combine flour and cinnamon.
- Add syrup, cider and lemon juice.
- Heat to a boil slowly, stirring often.
- Remove from heat and stir in butter until melted.
- You can make this ahead and reheat slowly.