Happy Independence Day, everyone!
I'm heading out to two cookouts in the Alleghany County area this afternoon. It just always seems right to me to celebrate the 4th out in the country, where I grew up. The skies seem much bigger.
I hope you all have fun plans today, as well. Of course, with celebrating and good times always comes food, at least in my book.
I've made deviled eggs for one party today and tried out a new Paula Deen recipe for the later cookout.
The Grilled Chicken Orzo Salad is still gelling in the fridge, but a first taste (or two) suggests that it's gonna be a big success. I love the flavors of orange, basil, cherry tomatoes and pine nuts, and the grilled chicken gives it serious weight.
I would advise lightening up on the salt in the dressing, though.
In case you're still looking for an idea for this weekend, I'll share the recipe from "Cooking with Paula Deen" magazine after the jump.
Have a safe, spectacular holiday weekend!
Grilled Chicken Orzo Salad
Makes 10 to 12 servings
1 Tbsp. orange zest
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 Tbsp. soy sauce
1 (1.25 lb) package boneless, skinless chicken breasts
1 (16 oz.) box of orzo, cooked and drained
1 cup cherry tomatoes, halved
1/2 cup sliced celery
1/2 cup toasted pine nuts (I went a bit heavier)
Orange Basil Dressing (below)
Combine orange zest, orange juice, oil and soy sauce. Marinate chicken for at least 2 hours. Preheat grill to medium-high and grill chicken, with grill lid down, for 5 to 6 minutes on each side or until the center is no longer pink. Cool chicken for 10 minutes, then chop into medium-sized chunks.
In a large bowl, combine chicken, orzo, tomatoes, celery and pine nuts. Add Orange Basil Dressing, tossing gently to coat. Garnish with fresh basil, if desired.
Orange Basil Dressing
1/3 cup fresh orange juice
1/3 cup minced fresh basil
2 Tbsp. rice wine vinegar
1 1/4 tsp. salt (I found this to be too much salt. I halved it.)
1/2 tsp. ground black pepper
1/4 cup vegetable oil.
Combine orange juice, basil, vinegar, salt and pepper in your blender. Pulse to combine. Add oil, blending well. Cover and chill.
Sourve: Cooking with Paula Deen
Comments
[July 4, 2008 12:36 PM]
Amy Hanek : →http://www.eatingaroundvirginia.blogspot.comWith a sick child on the couch, I made red jello for her to indulge in.
This will postpone our fourth of July festivities 'till later. Maybe Sunday we'll all feel up to grilling some food.
The Grilled Chicken Orzo salad looks yummy! I can hear the oohs and ahhs now.
[July 5, 2008 9:47 AM]
HenryMy son has weird reactions to red dye. We reduced many of our behavior problems with boys by eliminating red dye from drinks. It has a caffeine like effect.