Although we love convivial time around a shared table, Thanksgiving weekend is so much more than just a memorable meal for our family. Most importantly, it’s a reason to stop everything we’re doing and concentrate on the people we care about. Time together, along with the memories made throughout are the driving force behind our holidays! Otherwise known as our traditions.
That said, it’s not always easy to rally the troops. Trying to get everyone on the same page at the same time can be a challenge. Through the years, the moments of frustration have always proven worthwhile. Now that my children are adults with lives of their own, we have to work around plans, the length of visits, and significant others. All understandable… but complications nonetheless. I’m gifted with a family and friends who value tradition. So, we made it work (I know you can relate!).
This past weekend made our annual sojourn to cut down our Christmas tree. Did we debate about the day? Yep! Did we pick one, and then flex to another? Affirmative! Yet, at the end of the day, we were together choosing the perfect tree (and having so much fun!). My message to you as we begin this holiday season is simple. These unforgettable moments together with family and friends may take a little (or A LOT!) of effort. Do whatever it takes to make these traditions happen – the memories are the very, best gift we can give one another.
P.S.
Below is the perfect recipe for a cozy night-in, after a chilly day of fresh air and tree-cutting (or dragging it home from Whole Foods if you live in the city!).
Crispy Chicken with Lemon Orzo
Equipment
- 1 12-inch cast iron skillet
Ingredients
- 2/3 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 boneless, skin-on chicken breasts (about 8 ounces each)
- 1/4 cup canola oil
- 9 tablespoons good European-style butter such a Plugra', divided
- 2 tablespoons minced fresh parsley
- Lemon Orzo with Feta, recipe follows
- 1 lemon, cut into 8 wedges
- Preheat oven to 450℉.
Lemon Orzo and Feta
- Kosher salt and freshly ground black pepper
- 1 cup orzo
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons good olive oil
- 1 tablespoon minced fresh dill
- 1 cup small-diced feta, preferably Greek (4 ounces)
Instructions
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
Lemon Orzo and Feta
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
