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
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
- 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.
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
- 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.
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
Four 6-ounce pieces center-cut salmon fillet,
Kosher salt and freshly ground black pepper
- 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
- Bake the salmon 10 to 12 minutes, until barely
cooked through and serve right away.
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