Anita's Summer Veggie with Orzo

 3 Tbsps olive oil, divided

1/2 medium onion, chopped

3 cloves minced garlic

1/2 green pepper, diced

1/2 yellow pepper, diced

1/2 red pepper, diced

1 medium zucchini, cubed

1 cup sugar snap peas, halved

1 cup orzo

2 cups chicken stock

Salt and Pepper to taste

In large skillet over medium, heat 2 Tbsp. oil.  Add onion and sauté for about 3 minutes.  Add garlic and cook 1 minute.  Add peppers, zucchini and sugar snap peas and cook for 3 minutes. Transfer vegetable mixture to bowl.

In same skillet, over medium, heat 1 Tbsp. oil.  Add orzo and cook until lightly toasted, about 2 minutes. Stir in chicken broth.  Cover and cook for 7-9 minutes; stirring occasionally.  Liquid will be absorbed and orzo should be tender.  If more liquid is needed to finish cooking add water 2 Tbsp. at a time.

Add the vegetables and stir to reheat.  Season with salt and pepper.

Anita's Cheddar-Pecan Crisps

1 cup softened unsalted butter

2 cups shredded extra sharp cheddar cheese*

2 1/4 cups all-purpose flour

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp cayenne powder

Dashes of water

1/2 cup toasted pecans, chopped

In a large bowl, cream butter and cheese until light and fluffy.  In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture.  Will be crumbly - I add a dash of water until it looks less dry.  Stir in pecans.  (The heat from your hands will bring it all together into logs.)

Lay out sheet of saran wrap on clean work surface.  Take half of mixture and start molding it in to a long log.  Wrap it up tight and do the same with another piece of wrap and the rest of the mixture.  As you are rolling up the saran wrap around the log, try to mold it into a rounded log.  Refrigerate at a minimum two hours.

Preheat oven to 350.  Unwrap a log at a time - slice into 1/4" slices.  Place 1" apart on a heavy baking sheet.  Bake until the edges are slightly crisp and lightly brown, 12-14 minutes.  Cool completely and put in airtight containers.  Can be refrigerated - but they don't last long enough around here to bother.

*I don't use pre-shredded cheese - I shred it in my food processor.  Makes all the difference IMO!

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Oven Fried Chicken

 6 chicken legs

2 eggs

1 cup all purpose flour

1 cup Italian seasoned bread crumbs

Salt and pepper to taste

Paprika to taste

1/4 cup vegetable oil

Preheat oven to 350.  

Place flour in a shallow bowl and season to taste with salt and pepper.  Put the bread crumbs in another shallow bowl.  Beat the eggs in another bowl.

Dredge the chicken piece by piece in the flour, then the egg and then the bread crumbs, until all pieces are coated. 

Pour the oil into a baking dish so they will lay in a single layer (I used the smaller 9x11).  Sprinkle with paprika to taste.  

Bake in the preheated oven for 30 minutes, turn the pieces over and bake for another 30 minutes. 

Remove from over and drain on paper towels.  Enjoy!