Print- Chicken, mushrooms over orzo lemon cream sauce
Jump to Berry and Pound Cake Trifle
Jump to Berry and Pound Cake Trifle
It started off as a joke. Chef Yaseen, who I introduce in last years 30 minute Valentines day menu (here) thats easy enough for even my husband to pull off happens to make gourmet dinners on the fly. He began to develop a reputation, an excellent cook but too complicated to learn from. I’ve had my fair share of dinners and lunches at his home as his wife is a close friend and his daughter is friends with my Ayla. I noticed the dishes are all amazing, but most not complicated for a weeknight meal. Although he is very capable of making a very complicated dish and on many occasions fed us the best of the best; most weeknights, he uses simple ingredients, but puts them together quite nicely for a different and gourmet style weeknight meal.
It started off as a joke. Chef Yaseen, who I introduce in last years 30 minute Valentines day menu (here) thats easy enough for even my husband to pull off happens to make gourmet dinners on the fly. He began to develop a reputation, an excellent cook but too complicated to learn from. I’ve had my fair share of dinners and lunches at his home as his wife is a close friend and his daughter is friends with my Ayla. I noticed the dishes are all amazing, but most not complicated for a weeknight meal. Although he is very capable of making a very complicated dish and on many occasions fed us the best of the best; most weeknights, he uses simple ingredients, but puts them together quite nicely for a different and gourmet style weeknight meal.
Back to the joke. My husband, love him dearly, is on the other side of the cooking spectrum. He loves good food, loves to eat it, and has on many occasions expressed serious interest in picking up cooking as a hobby after seeing how therapeutic it is for me and feeling motivated after putting together this simple yet so so delicious potato gratin.
I happen to be one that prefers to stay in on Valentines Day. What better way to celebrate our love for each other than with my husband cooking and celebrating it over a simple yet gourmet meal. This is the convo Yaseen and I had last year. Create a meal that is so simple even my husband can make it. It started last year and with much success, we’re making it a tradition.
For those that do not like bone in, you can choose boneless and reduce the cooking time. If you do not like mushrooms, feel free to omit that and substitute another vegetable; potatoes, sun dried tomatoes, eggplant, or peppers are all great options.
This dessert could not be easier yet still maintain its Valentines day impressive vibe to really woo your significant other. Store bought pound cake will make this dessert just a matter of assembling together. Less time cooking, more time starting into each others eyes. Happy Valentines day love bugs!
- 4-5 Chicken Thighs boneless or bone-in Note: Choose boneless if you’re looking for easier & faster cooking
- 3-4 Cups of White or Cremini Mushrooms - washed stem removed, and sliced)
- 2 Medium Squash - washed and julienned long thin strips or chopped
- 1 Small shallot – finely chopped
- 1 Lb Orzo
- 1 Cup Heavy Cream
- 1 Lemon
- Chopped chives for garnish
- Seasoning – Salt Pepper, Paprika
- Start by prepping mushrooms, squash and shallots per ingredient list, set aside.
- Boil water for pasta per box directions. Season the water with salt (3-4 pinches) (Add 1 Lb or Orzo once water comes to a boil. Cook per package instructions, remove, drain and rinse with cold water to stop the cooking – set aside)
- While water is coming up to boil, Season chicken with salt, pepper and paprika - light coat of each on both sides. Note: go light on the paprika
- Add 1-2 teaspoons of canola or vegetable oil to heavy skillet (preferably cast-iron) for 5 minutes on medium heat. Watch closely, once oil starts to lightly smoke you are ready to add chicken
- Carefully add seasoned chicken to skillet (be careful as oil may splatter)
- Cook chicken approximately 4-5 minutes per side until well browned. Given stovetop temps will vary, check every 2 minutes to ensure chicken is not burning. If you have food thermometer, cook until internal temp reaches 185
- Remove chicken from skillet
- Add Shallots, Mushrooms and Squash to skillet. Season lightly with salt and pepper and stir to coat with oil. Stir fry for 4-5 minutes until squash is tender. Taste and add salt if needed.
- Remove vegetables from skillet and lower heat to medium low
- Add heavy cream, juice from half a lemon, pinch of salt and pepper. Stir heavy cream frequently for 5-7 minutes until sauce thickens (stir frequently to keep it from burning, cook until sauce thickens). Taste and add salt, pepper, lemon juice if needed
- Add orzo to a bowl and add ¾ of the heavy cream and stir.
- Plate Orzo and top with desired amount of vegetables
- Top with chicken pieces and add sauce to chicken
- Top chicken and sauce with chopped chives as a garnish
The chicken, vegetables and sauce will all be cooked in the same skillet. This makes the process easier but also allows for the flavors to build and be incorporated in each of the components. Taste along the way to ensure salt and pepper seasoning is adequate. The quantities given are not exact as types of seasoning people use will vary (as well as variation in peoples tastes) Start with less, cook, taste, and add more if needed To ease the stress and cooking process for dinner, The Berry and Pound Cake Trifle dessert requires no cooking, just minor prep and plating, and is best made the morning of (or a few hours before) and refrigerated until ready to serve.
- 2 Cups of Raspberries – washed
- 2 Cups of Blueberries – washed
- 2 Cups of Strawberries – washed and sliced
- 1 Pound Cake
- Vanilla Pudding Optional
- Whipped Cream or Cool Whip
- 1 Lemon
- Sugar
- Fresh mint for garnish
- 2 Cups for Plating and Serving
- Trifle will be constructed with alternating layers of Pound Cake, Berries, Pudding and Whipped Cream. Use your judgment on how much to add for each layer, ideally thickness should allow for 2 complete layers of each to top the cup.
- Start by tossing berries with 1-2 teaspoons of sugar and juice from half a lemon. Let sit for 10 minutes, taste, and add sugar/lemon to desired taste
- Crumble pound cake and layer in bottom of glass
- Add layer of berries
- Top with layer pudding then whipped cream
- Repeat layers – pound cake, berries, pudding
- Topped with whipped cream and garnish with a few berries and fresh mint
Note: Amounts will vary based on desired serving size and cup size
Leave a Reply