Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Delicious warm or cold
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 5 people
Calories 310 kcal
Author Deborah Chapman


  • 2/3 cup orzo pasta follow instruction on the box
  • 1 cucumber peeled chopped I used the one with the seeds
  • 8 -10 Marzani mini tomatos quartered or grape tomatoes halved
  • 1/4 cup red onion chopped
  • 2 tbsp basil leaves chopped
  • 2 tbsp parsley flat leaves
  • 1/4 cup goat cheese room temperatured

Lemon vinagrette dressing

  • 2-3 tbsp organic lemon juice fresh lemon juice only
  • 2 tbsp organic apple cider vinegar Braggs
  • 2 tbsp rice vinegar
  • 1/2 cup olive oil extra virgin
  • 2-3 tsp honey I used 3
  • 2-3 tsp kosher salt
  • 1 1/2 tsp fresh black pepper
  • 1 garlic clove chopped

Recipe Notes

  • In a medium pot of water bring to a boil make sure to salt the water then add the orzo pasta and boil according to the package.
  • Peel the cucumber and chop and set aside in a medium bowl, then chop the Marzani tomatoes they are so sweet and perfect for this dish they are rather long so you can chop them long way and get about five nice bite size pieces, then add to the bowl. Chop the remainder of the ingredients and add to the bowl and set aside.
  • For the lemon vinaigrette add all the ingredients in a mason jar and shake until it is emulsified. It's as simple as that and taste.
  • Once the orzo is done drain off the water and add to a large bowl and add the salad and stir in the goat cheese while hot then add about 1/4  cup of the vinaigrette and stir.

*This dish taste good warm, room temperature and cold.  Save your vinaigrette dressing to add more to the dish or to use on bake chicken or another salad.


Nutrition Facts
Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing
Amount Per Serving
Calories 310 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 5mg2%
Sodium 975mg42%
Potassium 65mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 294IU6%
Vitamin C 3mg4%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet & Savory Baby Turkey Wings

Jump to Recipe

I had a taste for turkey wings for about a week and I finally gotten a chance to make them.  I had such a busy week there was so much going on.  I had been running around here and there and life was hectic but I finally made it to my butcher to purchase these fresh and small turkey wings so sit back and enjoy this recipe I got a feeling you will be keeping this recipe close by.

Sweet & Savory Baby Turkey Wings

The Best Darn Sweet & Savory Turkey Wings!!!!
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 4 people
Calories 889 kcal


  • 9 turkey wings I used small turkey wings
  • 1/2 cup vinegar for soaking turkey wings
  • 2 tbsp olive oil extra virgin
  • 4 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp granulated garlic
  • 3 tsp paprika
  • 2 tsp herb de provence I used 3 tsp
  • 2 garlic cloves choppped
  • 1 yellow onion meduim or half of a large onion roughly chopped
  • 2 bay leaves
  • 1/2 cup garlic sauce


  1. This is the Garlic sauce that makes this dish taste so good.

Recipe Notes

  1. Preheat oven to 350 degrees.
  2. Rinse turkey wings lightly and pat dry turkey wings with paper towel. Add the olive oil and rub over the turkey wings then add the first 5 ingredients and make sure to season all turkey wings well then add the chopped yellow onions, chopped garlic and the 2 bay leaves.
  3. Cover the Pan with foil tightly and put in the oven for 1 hour and 30 minutes (do not add water to the pan the turkey wings will make their own water.)
  4. Once they have cooked remove the foil and drain off the water with a strainer and leave about 3 tbsp of the juices in the pan, add back any of the onions and garlic back into the pan.  Brush the turkey wings with the garlic sauce this is a very important ingredient to making these wings sweet and savory the vinegar soak is what gives them the savor taste.  Put the wings back into the oven uncovered for 20 to 30 minutes or until golden brown.

*The Oriental Garlic Sauce is an important ingredient to this dish, I buy it from   Keyfood or Pathmark Supermarket.

*I removed the hairs and any feathers from my baby wings.  I soaked the turkey wings in about half a cup of white vinegar over night with enough water just to cover the wings.  Wings can soak in brine for at least 1 to 2  hours if not overnight but I find that overnight tenderizes the meat but it is not mandatory the turkey wings will be tender and delicious just a recommendation.


Nutrition Facts
Sweet & Savory Baby Turkey Wings
Amount Per Serving
Calories 889 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 14g88%
Cholesterol 270mg90%
Sodium 3995mg174%
Potassium 1032mg29%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 7g8%
Protein 79g158%
Vitamin A 800IU16%
Vitamin C 3mg4%
Calcium 80mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Buffalo Chicken Salad with Bacon & Blue Cheese Dressing

I love me some buffalo chicken wings but was not in the mood for wings and I was not in the mood for frying chicken so I said maybe I can still have the buffalo flavored chicken with out frying and the messy clean up so that is when I said instead of using wings maybe just use chicken breast and pan sear it then put it into the oven. That is just what I did and boy am I glad I did it.  This was the best darn buffalo chicken I ever made without even frying and cleaning up all that mess  plus it is a healthy way of enjoying the taste of buffalo chicken without frying.                

Buffalo Chicken

Buffalo chicken with toasted slivered almonds, cranberries, homemade blue cheese dressing topped with bacon bits.

Course Main Dish
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 424 kcal
Author Deborah Chapman


for the buffalo chicken

  • 2 chicken breast bone in
  • 2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika
  • 1 tsp granulated garlic
  • 1 tbsp olive oil extra virgin
  • 2/4 cup hot sauce
  • 2 tbsp butter (unsalted)
  • 2 tbsp lemon vinagrette dressing (optional) or Italian dressing

for the Blue cheese dressing

  • 3 oz blue cheese crumbles
  • 3 tbsp buttermilk
  • 3 tbsp sour cream
  • 2 tsp mayonaise
  • 2 tsp champagne vinegar or white vinegar, white wine vinegar
  • 1/4 tsp sugar
  • 2 tsp granulated garlic I used 3tsp
  • 1 tsp black pepper I used 2tsp

romaine lettuce

  • 2 bunch romaine lettuce chopped
  • 6 strips bacon I used butcher bacon
  • 1/3 cup slivered almonds toasted
  • 4 tbsp cranberries (dry) or seedless red grapes

Recipe Notes

  1. Cook bacon in oven on 375 for about 20 minutes or until golden and crisp, I cook mine in a broiler pan that have a drip pan on the bottom. Once cooled chop bacon into 1/4 pieces put a side.
  2. Heat oven to 350 degrees and season the chicken with the first five ingredients, in the mean time heat a pan with the olive oil on medium heat once pan is hot add the chicken breast skin side down and pan sear it for about 3 minutes or until it is a light golden brown you are not cooking it just browning it a little. Once lightly brown turn skin side up and place into the oven for about 20 minutes.
  3. While chicken is in the oven heat a small pot on medium heat and add the hot sauce, butter and for some extra kick you can add two tablespoons of bottled Italian dressing, (I used a homemade lemon vinaigrette), add it with the hot sauce, butter and cook for about five minutes until it is heated through and the butter is melted then set aside.
  4. In a small bowl add the blue cheese, buttermilk and mashed together with a fork until it is well mixed and resemble cottage cheese then add the sour cream and the rest of the ingredients mix well, if it seems to be to thick add a little more vinegar to thin it out and store it in a mason jar or a bowl with a tight lid, refrigerate until ready to use.
  5. Once chicken is done brush the chicken with half of the sauce and put under the broiler on low with skin side up for about five minutes to brown after five minutes remove from oven and brush with the rest of the sauce and let cool.  Once cooled separate the chicken from the bone and chop into bite size pieces/chunks which I prefer mine about 1/2 thick.
  6. In separate bowls add about 2 cups of lettuce add about 1/4 cup of chicken sprinkle some cranberries, almonds and the bacon bits and top with the blue cheese dressing and enjoy.

Nutrition Facts
Buffalo Chicken
Amount Per Serving
Calories 424 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 117mg39%
Sodium 2635mg115%
Potassium 636mg18%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 34g68%
Vitamin A 424IU8%
Vitamin C 24mg29%
Calcium 141mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Broccoli Soup

2015-10-07 15.22.32This soup I made today in no time at all it is a very simple and easy with very little ingredients.  I have seriously been in a soup mood and I promised that I would get this simple recipe out today so I hope you enjoy it as much as I do.

Broccoli Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 1 bunch broccoli cut into florets
  • 3 carrots chopped into 1 inch in thicknes
  • 5 tbsp olive oil divided extra virgin
  • 2 garlic cloves whole
  • 3 cups water
  • 1/2 cup heavy cream
  • 2 tbsp parsely (fresh) garnish
  • 2 tsp chicken base
  • 1/8 tsp nutmeg (whole) optional
  • 1/4 cup cheddar cheeese
  • 2 tsp kosher salt
  • 1 tsp fresh black pepper
  • 1 tsp arrow root (optional) thickening agent

Recipe Notes

  • Preheat oven to 400 degrees and wash and prepare broccoli by cutting and separating them into florets and set aside, peel the carrots rinse and cut into 1 inch in thickness.  Lay the broccoli onto a sheet pan and drizzle 3 tbsp of olive oil and coat evenly, season with 1 tsp salt and 1/2 tsp of the pepper.
  • Lay the carrots onto a sheet pan and the two garlic cloves and drizzle the remainder of the olive oil and coat evenly and season with 1 tsp salt and  1/2 tsp black pepper. 
  • Put both pans in the oven together and cook the broccoli for only 15 minutes remove from oven and take about 1/2 cup of the the broccoli florets and set aside in a separate bowl to be used later and let the carrots remain in the oven for 5 minutes longer a total of 20 minutes.  Once done set aside.
  • In the meantime add the 3 cups of water on low  heat and add the 2 tsp of chicken base and let simmer then add the cook broccoli, carrots and garlic and puree using a hand held blender and pulse until pureed, once pureed add the heavy cream, broccoli florets and let simmer for 5 minutes if the soup is not thick enough you can now add the arrow root in a small bowl and mix with 1/2 tsp of water and add to the soup let simmer for 5  about minutes. 
  • In a bowl add the soup and sprinkle with cheddar cheese,  garnish with the fresh parsley and enjoy.

*If you don't have a hand held blender you may use a blender and pulse until pureed if the broccoli and carrot is dry add about 1/2 cup of water from the pot for the soup and puree.  Once Pureed add the ingredient into the pot along with the broccoli florets that was set aside and simmer for 5 minutes.