Kris and I are addicted to the Food Network and Cooking Channel. Most people watch the shows to get full recipes out of them, we typically look for techniques that we can replicate, and then make “executive decisions” to their recipes to make it work for us.
Today, we made a variation of a recipe from “Kelsey’s Essentials” on the Cooking Channel. We absolutely love her show because it breaks down some of the more complicated techniques you see all across cooking shows.
The recipe we worked off of was for Orzotto, which is basically Orzo, a rice-shaped pasta, cooked like Risotto. Naturally, it takes a lot less time than traditional Risotto, making it much more “real-life” friendly.
Our Executive Decisions (as we like to call them)
- Instead of using basil, lemon and peas that she used in the show, we substituted chicken, portobello and shiitake mushrooms, asparagus and corn. We added the chicken to make it more of a full meal, instead of a side dish, and the other vegetables because they just sounded good. Plus I don’t like peas.
- Sauteed the chicken in extra virgin olive oil, salt and pepper
- Sauteed the mushrooms in pre-minced garlic and a splash of dry white wine (Barefoot Chardonnay to be exact)
- Chopped and blanched the asparagus
- Added the chicken right before the stock
- Used vegetable broth instead of chicken broth
- Switched heavy cream with half and half to save some calories
How Was It?
We really liked it! It made for a lighter dinner, which is good because of how late we ate it. The dish was creamy, and had a good variety of flavors from our vegetable choices.
Things We Would Change
- Would have chopped the asparagus into smaller pieces, along with the chicken.
- Would have added garlic bread on the side, simply for added yummy-ness.