Chicken and Orzo Frittata

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 3/4 cup orzo pasta
* 6 eggs
* 1/3 cup whole milk ricotta
* 1/4 cup creme fraiche
* 2 cooked chicken breasts, cubed (about 2 cups)
* 4 scallions, chopped
* 1/4 cup chopped Italian flat-leaf parsley
* 1/3 cup diced roasted red bell peppers
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the
orzo and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir
until the eggs are beaten and the ingredients are combined. Add the
cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and
pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes.
Turn on the broiler. Place the pan under the broiler until golden on
top, about 5 minutes. Remove from the oven and let set for 5 minutes.
Cut into wedges and serve with a side salad.

From: foodnetwork.com

Goat Cheese and Herb Stuffed Radicchio Leaves

Cook Time: 5 min
Level: Intermediate
Yield: 12 stuffed radicchio leaves

Ingredients

* 1 cup olive oil
* 3 cloves garlic, minced
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 cup chopped fresh basil leaves
* 1 teaspoon dried thyme
* 3 scallions, finely chopped
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 11 ounces goat cheese, frozen for 15 minutes and sliced into 12
(1/2-inch) pieces
* 12 radicchio leaves, cleaned

Directions

Special Equipment: a deep-fry thermometer

In a small saucepan, heat the olive oil over medium heat until a
deep-fry thermometer registers 300 degrees F. Remove from heat and
allow to cool for 5 minutes.

Combine the garlic, parsley, basil, thyme, and scallions in a small,
heat-resistant glass bowl. Carefully pour the warm oil over the herb
mixture, Add the salt and pepper. Mix well.

Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch
square glass baking dish. Arrange the goat cheese slices in a single
layer on top. Spoon the remaining herb mixture evenly over the top of
the goat cheese. Cover the baking dish with plastic wrap and
refrigerate for at least 4 hours or overnight.

To serve: Place the radicchio leaves on a serving platter, carefully
place a slice of marinated goat cheese in each leaf. Drizzle with
additional herb mixture and serve.