5-Ingredient Fall Dinners from Craftsy

TV Chef and Craftsy paid spokesperson stops by to show us 3
of her favorite 5-Ingredient dinners just in time for the fall! Also, for a
limited time only, get her Cook Smarter: Solutions for Weeknight Dinners class
and digital cookbook for free! Just go to www.Craftsy.com/Access and
register your account to redeem this exclusive offer. *Offer valid 9/19 6amEST
– 9/21 10pmEST

Ingredients:

·        
Kosher salt

·        
½ pound orzo

·        
3 tablespoons unsalted butter

·        
½ pound boneless, skinless chicken breasts, cut into ½-inch (12-mm) cubes

·        
2 tablespoons hot sauce

·        
4 ounces blue cheese, crumbled

·        
1 cup celery leaves for garnish

Prep:

• Bring a large pot of salted
  water to a boil over high heat. Add the orzo and cook for 6 to 7 minutes, until
  it is almost al dente. Drain the orzo in a colander, reserving 1 cup (240 ml)
  of the cooking liquid.
• Meanwhile, melt the butter in
  a large skillet over medium heat. Add the chicken and a pinch of salt and cook,
  stirring occasionally, for 3 to 5 minutes, until barely cooked through. Remove
  from the heat, toss with the hot sauce, and set aside in the skillet.
• When the orzo is done, add it
  to the chicken in the skillet along with the reserved 1 cup (240 ml) cooking
  liquid and the blue cheese and simmer, stirring, until the orzo is cooked
  through and the cheese is melted, 1 to 2 minutes. Divide among 4 serving plates
  and top with the celery leaves. 

Ingredients:

·        
¾ pound 
jumbo shrimp, peeled and deveined (about 8)

·        
6 ounces hot or sweet Italian sausage (about 2 links)

·        
parchment for baking sheet

·        
½ cup (120 ml) mayonnaise

·        
2 teaspoons fresh lemon juice

·        
1 teaspoon minced garlic

Prep:

• Preheat the oven to 450 F (230 C).
• Arrange the shrimp on a baking sheet lined with
  parchment, with all shrimp facing the same direction to form a series of C’s.
  Remove the casings from the sausage and put about 1 tablespoon sausage in the
  center of each shrimp and press down so that the shrimp and sausage filling
  make a solid 
• Bake the stuffed shrimp for 6 to 8 minutes, or
  until they have just cooked through. Meanwhile, whisk together the mayonnaise,
  lemon juice, garlic and enough water to make the sauce pourable; drizzle the
  sauce over the shrimp before serving.

Ingredients:

·        
1/3 cup sour cream

·        
1 1/2 teaspoon English mustard (Coleman’s)

·        
1/2 teaspoon packed light brown sugar

·        
35 to 40 wasabi rice crackers (I like Kame
brand)

·        
Four 6-ounce pieces center-cut salmon fillet,
skin removed

·        
Kosher salt and freshly ground black pepper

Prep:

• Preheat the oven to 400°F. Combine the sour
  cream, mustard, and brown sugar. Coarsely crush the crackers (about 1 cup)
• Season the salmon on all sides with salt.
  Arrange the pieces in one layer in a shallow baking pan, skinned side down.
  Spread the top of each piece with the sour cream mixture and top with the
  crushed crackers. 
• Bake the salmon 10 to 12 minutes, until barely
  cooked through and serve right away.