We know cooking orzo can be a bit intimidating at times. BUT, it doesn’t have to be! This Fool-Proof Orzo will give you perfect consistent orzo every time! It only takes 15 minutes so it’s a perfect side for so many dishes.

What you’ll need.

Orzo · Butter · Chicken Bone Broth · Water · Fresh Chopped Parsley

– How to make it. –

In a skillet over medium-low heat, melt butter and add uncooked Orzo.

Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.

Add in the chicken bone broth and water and bring to a low boil.

Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.

Once done, add in the parsley and keep warm.

It pairs great with Garlic Herb Mushroom Chicken.

Fool-Proof Orzo

You can't go wrong with this Fool-Proof Orzo. Make perfect Orzo every time!

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Cook Time: 15 minutes minutes

Course: Side Dish

Keyword: 15 min, 15 min or less, chicken bone broth, easy, one pan, one pan dish, orzo, pasta, quick, quick dinner, quick lunch, side dish, Sides

Servings: 4

Ingredients

• 1 cup Orzo
• 1 cup chicken bone broth
• 1 cup water
• 2 tbsp butter
• 1 tsp fresh parsley chopped

Instructions

• In a skillet over medium-low heat, melt butter and add uncooked Orzo.
• Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.
• Add in the broth and water and bring to a low boil.
• Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.
• Once done, add in the parsley and keep warm.

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Looking for something quick + easy plus bursting with flavor? Then you’ve GOT to try these Chicken Adobo Quesadillas that will wake up your tastebuds.

Smoky, spicy shredded chicken covered in melty quesadilla cheese sandwiched between a crispy golden buttery tortilla.

With only 5 min prep and 10 min cook time with leftover Smoky Chicken Adobo meat, it’s quick + easy to make. It’s perfect for lunch or dinner.

Okay, you tried the Spicy Chicken Adobo Tacos and loved them.

BUT, if you have a lot of leftover chicken and don’t know what else to do with it – HERE is the solution.

Chicken Adobo Quesadillas are perfect for using that leftover shredded chicken and turning it into a fantastic lunch or even a quick dinner the next day.

Here is what you need to make these crispy, smoky, and slightly spicy quesadillas.

Spicy Chicken Adobo Shredded Chicken – It works great with leftover shredded chicken straight from the fridge or even thawed from the freezer.
Quesadilla Melting Cheese – You can substitute with Monterey Jack or Cheddar.
Cotija Cheese – Freshly grate a block of cotija cheese. BONUS: It works in SO many Mexican-based dishes, so always keep it on hand.
Soft Flour Tortillas – I like to use flour tortillas for the texture it provides, but corn tortillas work perfectly fine as a Gluten-Free Option.
Butter – Use good quality butter to fry the tortilla, but you can use olive oil as a healthier substitute.
Cilantro – It’s not Taco Tuesday worthy without cilantro, but you can skip it if you don’t care for the taste.
TOP WITH: Chipotle Aioli Sauce – It’s quick and easy and ready in under 5 min.

Start by heating a cast-iron griddle or skillet over medium-low heat. Melt 1 tbsp of butter in the skillet and coat both sides of the tortilla in the butter.

Fry for about 30 sec -1 min, then flip to fry the other side. When it starts to bubble up, that’s when you add the cheese and other toppings.

Add the crumbled quesadilla cheese and top with the shredded adobo chicken, and if you want to add other toppings, now is your chance.

Top it off with some more grated cotija cheese, chopped fresh cilantro, and of course, MORE quesadilla cheese.
It’s got to be cheesy, right?

Go ahead, fold one side of the tortilla over and allow it to warm through and melt the cheese.

Once it gets golden brown, sprinkle 1/2 tbsp of cotija cheese over the tortilla and carefully turn that side onto the pan to cook. Once it’s golden and crispy, turn it over and repeat on the other side.

Make sure not to burn the cheese.

Trust me; it took multiple tries to get this not to burn and yet be so CRISPY.

Mouthwatering crispy golden quesadilla that’s oozing with cheese + a slightly smoky, fiery kick.

Go Ahead, have some FUN with this recipe!

Add in your favorite toppings. Grilled bell peppers and onions, fresh jalapenos, or even some fire-roasted tomatoes work great with the smoky flavors of the spicy adobo chicken.

You can substitute the Quesadilla Melting Cheese for cheddar or Monterey Jack. Just make sure to use freshly grated block cheese for the ULTIMATE melty cheese pull.

Don’t forget to add a dollop of chipotle aioli sauce on top and garnish with chopped fresh cilantro.

Grab a bag of your favorite tortilla chips and dig into this zesty, smoky corn salsa.

Try some of this Street Corn Salsa with that quesadilla.

Chicken Adobo Quesadillas

Smoky, spicy shredded chicken sandwiched between melty quesadilla cheese covered in a crispy buttery tortilla. With only 5 min prep and 10 min cook time with leftover Spicy Chicken Adobo meat, it's quick and easy to make and perfect for lunch or dinner.

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Main Course

Cuisine: Mexican

Keyword: 15 min, 15 min or less, adobo chicken, chipotle aioli sauce, cotija cheese, easy, leftovers, mexican style chicken, one pan dish, quesadilla, quesadilla cheese, quick, quick dinner, quick lunch, spicy chicken, spicy food, spicy mexican chicken, taco tuesday

Servings: 2

Author: carinakyriacos

Ingredients

• 1 cup smoky Adobo Chicken shredded leftover chicken from the Smoky Chicken Adobo recipe
• 1 cup quesadilla cheese Mexican melting cheese, crumbled
• 2 tbsp cotija cheese divided and crumbled
• 2 tbsp butter divided
• 2 large soft tortillas
• 1 tsp fresh cilantro chopped
• 1 tbsp chipotle aioli sauce

Instructions

• Warm the leftover spicy adobo shredded chicken in the microwave for 2-3 min or until warm. You can also warm on the stove over low heat, stirring occasionally until warm.
• Melt 1 tbsp of butter over medium-low heat in a large cast-iron or skillet pan.
• Fry one side of the tortilla until golden and soft, then flip and cook the other side. At the same time, add ¼ cup of the quesadilla cheese, ½ cup of shredded chicken, and sprinkle ½ tbsp cotija cheese and a pinch of the cilantro on top with another ¼ cup of quesadilla cheese to one half of the tortilla.
• Flip over the bare side to sandwich the cheese and meat on the other side. Cook for 3-4 min and gently flip to the other side and cook for another 3-4 min.
• Sprinkle about ½ tbsp of the remaining cotija cheese on the top side of your quesadilla and flip to cook for 1 min. Sprinkle another ½ tbsp of cotija and flip to cook for 1 min. Remove to a plate and keep warm while preparing the second quesadilla
• Repeat cooking steps 2-5 with the other tortilla and remaining ingredients.
• Cut the quesadillas in half or quarters to serve. Top with Chipotle Aioli Sauce and sprinkle with fresh chopped cilantro on top.

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Looking for more Quick + Easy dishes?

This easy one-dish meal is perfect for that lazy morning brunch over the weekend. It’s got eggs that are perfectly poached in a sinfully spicy tomato sauce topped with parmesan and fresh basil that will make your taste buds savor every bite. You are only 15 minutes away from savory heaven with these Eggs in Purgatory!

Eggs in purgatory are pretty much the Italian version of the Israeli breakfast staple, Shakshuka.

Grab a few slices of your favorite crispy bread (I love to use sourdough round bread) and slather them with butter, topping it off with minced garlic and oregano (rosemary works great too!). Toast it up, dip it in and just wait till you hear the crunch of that first bite! It’s the perfect pair for the robust flavors of the spicy tomato sauce to balance out the flavors.

Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes.

Cook for about 1 minute until the garlic becomes golden brown on the edges.

Next, add in the crushed fire-roasted tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some.

If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.

Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes.

Want it spicier? Add another dash of crushed red pepper flakes.

Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs.

COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference. Runny yolks make this dish perfect for dipping your bread in, and it’s my favorite way to eat this dish.

Let these Eggs in Purgatory wake up your taste buds with just the right amount of fire. Allow the eggs to meld with the rich tomato sauce as you dip your bread with each bite. What bread are you going to choose? Let me know in the comments below.

Okay, so you halved the recipe and made this dish for one. Now you have half a can of leftover crushed (or diced) tomatoes. Save it to add to some homemade Classic Marinara Sauce to add some texture to the sauce for the next pasta night.

Eggs in Purgatory (Perfect for 2)

This easy one-dish meal is perfect for those lazy brunch mornings on the weekend. It's eggs poached in a warm spicy tomato sauce topped with parmesan and fresh basil. Not to mention, it's only 15 minutes to savory heaven!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Course: Breakfast

Cuisine: Italian

Keyword: 15 min, basil, breakfast, brunch, easy, Italian, one pan, one pan dish, quick, spicy, tomatoes

Servings: 2 people

Equipment

• 1 Cast Iron Skillet
• 1 large sheet pan use as a cover
• 1 6.5 inch skillet if you want this dish for ONE

Ingredients

• 2 tbsp olive oil
• 2 tsp minced garlic
• ¼ tsp crushed red pepper flakes or more to crank up the heat
• 14 oz can crushed tomatoes fire roasted is best
• ½ tsp fine sea salt plus more to taste
• ½ tsp cracked black pepper freshly cracked
• 2 large sprigs of Basil reserve half to top your dish
• 2 tbsp grated parmesan cheese plus more for serving
• 2 tbsp butter
• 4 eggs
• slices of crusty bread toasted

Instructions

• Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes. Cook for about 1 minute until the garlic becomes golden brown on the edges.
• Next, add in the crushed tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some. If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.
• Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes. Want it spicier? Add another dash of crushed red pepper flakes.
• Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs. COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

Notes

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. Garlic Herb Mushroom Chicken pairs so perfectly with some pasta, rice, or try it with some Fool-Proof Orzo for ultimate flavor.

The best part is that it takes less than 25 minutes to make!

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Salt and pepper the chicken thighs and cook for 10-12 min or until internal temp reaches 165F. Set aside and keep warm.

Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan. Add the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 4-5 minutes or until soft.

Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.

Add back the chicken to the sauce and baste with the sauce. Sprinkle the chopped fresh parsley on top and serve warm. Top with freshly shaved parmesan cheese.

This garlic herb mushroom chicken dish is perfect for a quick + easy scrumptious weeknight dinner.

Try it over a bed of rice or pair it with some pasta that is soaked in the sauce. Better yet, how about some orzo for that rich full flavor that will satisfy anyone.

Can’t cook orzo? That’s Okay! Here is my Fool-Proof Orzo recipe that is so easy to make and full of so much flavor. It will make you want to keep this recipe on repeat. It brings a luscious taste to the dish and pairs with so many other dishes and ready in under 15 minutes.

Garlic Herb Mushroom Chicken (EASY – Under 25 MINUTES)

This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. It pairs perfectly with pasta or rice.

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Prep Time: 5 minutes minutes

Cook Time: 23 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: 25 min, 25 min or less, chicken thigh, dinner, easy, garlic, garlic herb, mushrooms, one pan, one pan dish, oregano, quick, quick dinner, thyme, white wine

Servings: 4

Ingredients

• 1 lb chicken thighs boneless-skinless
• 2 tsp salt + pepper (each) divided
• 2 tbsp olive oil
• ½ cup dry white wine
• 2 tbsp butter
• 2 tsp garlic minced
• 8 oz baby bella mushrooms sliced
• 1 tsp oregano
• 1 tsp thyme
• salt + pepper to taste
• 2 tsp fresh parsley chopped
• 1 tbsp shaved parmesan

Instructions

• Heat 2 tbsp olive oil in a large skillet over medium-high heat.
• Salt and pepper the chicken thighs and cook the chicken thighs for 10 min or until internal temp reaches 165F. Set aside and keep warm.
• Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan.
• Add in the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 3-4 minutes or until soft.
• Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.
• Add back in the chicken to sauce and baste with the sauce. sprinkle the chopped fresh parsley on top and serve warm topped with shaved parmesan cheese.

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