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Lemon Orzo Chicken

Ingredients

2 boneless, skinless chicken breasts
1 cup orzo pasta
2 tbsp olive oil
2 cloves garlic, minced
juice and zest of 1 lemon
1 cup chicken broth
1/2 cup grated parmesan cheese
salt and pepper to taste
fresh parsley for garnish (optional)

Instructions

Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and cook for about 1 minute until fragrant.

Add the orzo pasta to the skillet and stir to coat with the garlic and oil. Cook for 2-3 minutes until slightly toasted.

Pour in the chicken broth, lemon juice, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes or until the orzo is tender.

Stir in the grated Parmesan cheese until melted and well combined.

Slice the cooked chicken breasts into thin strips.

Serve the lemon orzo on plates or bowls, then top with sliced chicken.

Garnish with fresh parsley, if desired.

Enjoy your delicious Lemon Orzo Chicken!

Fish and Chips

Ingredients

2 large white fish fillets (such as cod or haddock)
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 cup cold beer (such as lager)
vegetable oil, for frying
4 large potatoes, peeled and cut into thick fries
salt, to taste
malt vinegar, for serving
tartar sauce, for serving

Instructions

In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.

Slowly pour in the cold beer and whisk until a smooth batter forms. Let the batter rest for 15 minutes.

In the meantime, heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Preheat your oven to 200°F (95°C) to keep the cooked fish and chips warm.

Pat dry the fish fillets with paper towels to remove any excess moisture. Cut them into desired portion sizes.

In batches, dip the fish fillets into the batter, ensuring they are coated evenly. Allow any excess batter to drip off before carefully placing them into the hot oil.

Fry the fish fillets for about 4-5 minutes per side until golden brown and cooked through. Remove from the oil and drain on a plate lined with paper towels. Place the cooked fillets in the preheated oven to keep them warm while frying the remaining batches.

Meanwhile, fry the potato fries in the same hot oil for about 4-5 minutes or until golden and crispy. Remove from the oil, drain on paper towels, and sprinkle with salt.

Serve the fish and chips hot with malt vinegar and tartar sauce on the side. Enjoy!

Note: Cooking times may vary depending on the thickness of the fish fillets and the size of the potato fries. Adjust frying time accordingly to ensure they are cooked through and crispy.