Happy anniversary to my blog! It has been exactly one year since I started writing this, and I am super proud that I am still going strong! I feel all committed. You should make these daiquiris to celebrate my blog! I am not a big fan of alcohol unless it comes in the form of a frozen, fruity drink such as a daiquiri. I found this recipe by just searching on Google, and it had some really great reviews. Kevin and I have tried making a few cocktails before, but we are not very good at it. These came out tasting delicious, and they would be perfect for a Memorial day BBQ, so go buy some frozen mango chunks, people!
Mango Daiquiris (2 servings)
3 oz rum
1 1/2 cups frozen mangoes, cubed
3 Tbsp fresh lime juice
1 oz triple sec (or other orange liqueur)
4 tsp sugar
2 cups ice cubes
Blend all ingredients in a blender until smooth and serve!
To go along with the daquiris, I made a chicken dish. I decided to stick with my healthy cooking theme this week, so I used a recipe from a Cooking Light magazine. I am starting to realize how amazing that magazine is. The lemon-coconut pound cake I made a while back came from one too, so I will definitely be using those more often.
This recipe calls for dried fine herbes, but I did not want to spend seven dollars on a mixture of herbs that I could just make myself. I made my own mix with equal parts dried chives, parsley, Italian seasoning, Herbes de Provence. The only thing I did not have was Tarragon, so if you’ve got some throw it into the mix! Some of the comments mentioned that the orzo was a little bit plain, and one woman had tried adding some feta cheese at the end. I decided to do that, and it was excellent! I highly recommend it.
Herb-Crusted Chicken and Parsley Orzo
3/4 cup uncooked orzo
2 Tbsp chopped fresh parsley
2 Tbsp butter, divided
1/2 tsp salt, divided
1/4 tsp black pepper, divided
4 skinless, boneless chicken breast halves
4 tsp dried fine herbes
1 Tbsp olive oil
1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 1 Tbsp butter, 1/4 tsp salt, and 1/8 tsp pepper. Add in the feta cheese now if you want it. Keep warm.
2. While pasta cooks, sprinkle chicken with the remaining 1/4 tsp salt and 1/8 tsp pepper; sprinkle fine herbes over both sides of chicken, pressing gently to adhere.
3. Melt remaining Tbsp butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.