xiaoxl/recipe_data huggingface dataset:
Quinoa Porridge
Category: breakfast-and-brunch
By Six Pack To Go

Looking for ideas for the quinoa you picked up at Trader Joe's?  Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes.  Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond.  Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled.

Ingredients:
½ cup quinoa
¼ teaspoon ground cinnamon
1 ½ cups almond milk
½ cup water
2 tablespoons brown sugar
1 teaspoon vanilla extract  (Optional)
1 pinch salt

Directions:
Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 3 servings

Calories: 173
Fat: 3 g
Carbohydrates: 31.3 g
Sugars: 12.7 g
Dietary fiber: 3 g
Protein: 4.3 g
Sodium: 89.7 mg
Eggplant Croquettes
Category: fruits-and-vegetables
By Kelli Charnes

This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year.  The kids will even love eggplant this way!

Ingredients:
2  medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2  eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash. Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well. Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 265.9
Fat: 14.4 g
Saturated fat: 6.2 g
Carbohydrates: 23.6 g
Sugars: 5.1 g
Dietary fiber: 6.4 g
Protein: 12.4 g
Cholesterol: 86.3 mg
Sodium: 910.9 mg
Sweet As Sugar Cookies
Category: trusted-brands-recipes-and-tips
By SPLENDA® Sweeteners

This sweet treat will bring forth childhood memories.

Ingredients:
1 cup unsalted butter, softened
1 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
2  large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
Optional Garnishes: decorative candies and colored sugars

Directions:
Beat butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Naturals Sugar & Stevia Sweetener Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Naturals Sugar & Stevia Sweetener Blend mixture, beating until blended. Do not over-mix. Place dough on a lightly floured work surface. Divide dough in half; pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm. Preheat oven to 325 degrees F. Remove dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired. Bake in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

Prep time: 27 mins
Cook time: 10 mins
Total time: 1 hr 37 mins
Yields: 30 cookies

Calories: 152.6
Fat: 6.6 g
Saturated fat: 4 g
Carbohydrates: 19.2 g
Sugars: 6.5 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 28.7 mg
Sodium: 56.6 mg
Roast Vegetable Salad


Ingredients:
sweet potato, carrot, parsnip, potato, beetroot, salt, kidney bean, cashew nuts, feta cheese, rocket, olive oil

Directions:
Chop the vegetables into bite size pieces and toss them in the cooking oil and salt.
Roast the vegetables at a moderate heat for twenty minutes or until they are soft then allow them to cool.
Rinse the beans well and mix them with the vegetables, almonds, feta and rocket.
Whisk the olive oil and balsamic together to form a dressing then toss it through the salad and serve.
Beet Salad (Indian)


Ingredients:
beets, sugar, salt, pepper, cumin, lime juice

Directions:
In a small saucepan, boil the beets for 5 minutes. (They will still be quite firm.].
Grate or shred the beets.
In a small bowl, combine the shredded beets with the remaining ingredients.
Zucchini Noodles


Ingredients:
zucchini, salt, margarine, butter, garlic clove, parmesan cheese

Directions:
Cut zucchini into noodles using a spiralizer or mandolin.
Toss noodles with 2 teaspoons salt, and place in a colander to drain for 30 minutes.
Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
Heat margarine/butter in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes.
Season to taste with salt and pepper. Sprinkle with Parmesan cheese.
Cheese Puffs with Salsa Cream Filling


Ingredients:
unsalted butter, salt, fresh ground black pepper, nutmeg, flour, eggs, egg, cheddar cheese, swiss cheese, cheddar cheese, swiss cheese, salsa

Directions:
Preheat oven to 425*.
Grease 2 baking sheets.
To make dough: In a heavy 2 qt.
saucepan, combine 1 cup water with butter, salt, pepper,and nutmeg.
When butter has melted and water is boiling, remove pan from heat andd beat in flour all at once with a wooden spoon.
Stir vigorously until the mixture forms a ball and leaves sides of pan.
(If it doesn't, return pan to heat and beat hard 1 to 2 mins., until it forms a ball].
Off of the heat, beat in 4 eggs, 1 at a time until each is thoroughly incorporated.
Beat in 1 cup of grated cheese.
Transfer the dough to a pastry bag fitted with a plain 1/2" tip.
Pipe rounds on the prepared baking sheets, each about 1 inch in diameter, 1" high, and 2" apart.
With a pastry brush, very carefully brush the tops of the rounds with some of the egg wash, being sure not to let any drip onto the baking sheets.
(It will act like glue and prevent puffs from puffing].
Sprinkle the remaining cheese over the tops of the rounds.
Bake for 20 to 25 mins.
or until golden and crisp.
Remove from the oven and turn off the oven.
With the tip of a small, sharp knife, pierce the top side of each puff, then return the baking sheets to the oven to dry for 10 mins.
Remove and let cool on wire racks.
While the puffs are baking or as they cool, make the filling: Drain the salsa.
In a bowl combine the cream cheese with half of the drained salsa.
Add salsa to taste.
With a small sharp knife, cut off the top half of the puffs.
Spoon filling into each puff and place the tops of the puffs back on.
Chocolate Clouds
Category: desserts
By Melissa Goff

A light and airy pastry puff, filled with a chocolate mousse and dusted with powdered sugar. Hmmm-hmm good!

Ingredients:
1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 cup low-fat milk
½ (8 ounce) container frozen whipped topping, thawed
1 tablespoon confectioners' sugar for dusting, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Unfold both sheets of puff pastry and lay onto a lightly floured work surface. Cut each sheet into 3 strips along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place squares onto a baking sheet. Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. Let squares cool completely. Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes to finish thickening. Gently fold whipped topping into pudding. Transfer chocolate mousse mixture into a pastry bag fitted with a medium tip. Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and mousse mixture. Dust pastries lightly with confectioners' sugar.

Prep time: 55 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 24 servings

Calories: 150.2
Fat: 9.2 g
Saturated fat: 3.1 g
Carbohydrates: 15.1 g
Sugars: 4.6 g
Dietary fiber: 0.5 g
Protein: 2 g
Cholesterol: 0.4 mg
Sodium: 122.4 mg
Steamin' Mussels


Ingredients:
chicken broth, dry white wine, salt, pepper

Directions:
"In a large soup kettle, over high heat, combine the chicken broth, wine, salt, and pepper; bring to a boil.  Add the mussels, cover, and cook for about 3 to 4 minutes or just until the mussels open.  Do not over cook the mussels.  Discard any mussels that do not open by themselves."
Coconut Raspberry Cream Pie


Ingredients:
old fashioned oats, brown sugar, vanilla extract, salt, unsalted butter, raspberries, sugar, lemon zest, lemon juice, cornstarch, instant vanilla pudding, Cool Whip Lite, fresh raspberry, coconut

Directions:
Start with the crust.
Preheat oven to 350 degrees.
Pulse the grahams in a food processor until finely ground.
Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
Press evenly into a 7" pie pan and bake for 10 minutes.
Let cool before filling.
Add a raspberry layer.
Puree berries in a blender or food processor.
Strain the pureed berries into a small saucepan to remove the seeds.
Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
Transfer the sauce to a bowl and let cool.
Spread the cooled raspberry mixture onto the pie crust.
Finish with coconut custard.
Using an electric mixer, whisk pudding and milk together until thoroughly combined.
Stir in shredded coconut and coconut extract.
Gently fold in the Cool Whip.
Spread into the pie pan and garnish with berries and toasted coconut.
Chill for 4 hours to set.
Grandma's Lemon Meringue Pie
Category: desserts
By Emilie S.

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2  lemons, juiced and zested
2 tablespoons butter
4  egg yolks, beaten
1 (9 inch) pie crust, baked
4  egg whites
6 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 1 - 9 inch pie

Calories: 297.7
Fat: 10.3 g
Saturated fat: 4.3 g
Carbohydrates: 49.7 g
Sugars: 35.2 g
Dietary fiber: 1.5 g
Protein: 4.4 g
Cholesterol: 110.1 mg
Sodium: 229.2 mg
Nori Roll Dipping Sauce


Ingredients:
soy sauce, sugar, hot water, fresh lime juice, wasabi powder

Directions:
"In a small bowl, stir together all ingredients."
Grandma's Cranberry Sauce


Ingredients:
apples, cranberries, water, sugar

Directions:
Cut up 3 medium apples with peeling.  Put in kettle with cranberries and water.
Boil until skins pop.
Push cranberries through fine sieve into bowl to capture the skins of cranberries and apples.
Add sugar to bowl and then put back to boil.  Cook for 5 minutes.  Pour into bowl.
Let Cool before putting saran wrap on and putting in fridge.
Sticky Finger Wraps


Ingredients:
brown sugar, water, flour tortillas, cheddar cheese, tomatoes, lettuce

Directions:
In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. (I let it bubble a few minutes.] Remove sauce from heat and set aside to cool.  (The sauce thickens to it's proper consistency when it's cooled.].
Cook the chicken fingers according to package directions.
Coat the cooked chicken fingers with the sauce until all the fingers are coated.
Place two sauce-coated chicken fingers onto the tortilla. Add desired amount of cheese, lettuce and tomatoes then drizzle with ranch or blue cheese dressing. Wrap and serve.
Whipped Cream
Category: side-dish
By Paula

How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.

Ingredients:
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Directions:
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Prep time: 5 mins
Total time: 5 mins
Yields: 16 servings

Calories: 53.9
Fat: 5.5 g
Saturated fat: 3.4 g
Carbohydrates: 0.9 g
Sugars: 0.5 g
Protein: 0.3 g
Cholesterol: 20.4 mg
Sodium: 5.7 mg
Pineapple Jerk Chicken
Category: trusted-brands-recipes-and-tips
By Cans Get You Cooking®

Canned pineapple is harvested and packed at its peak of ripeness, making the can one of the best ways to deliver the fruit from its source to your table.

Ingredients:
1 cup uncooked long-grain rice
1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 teaspoon Jamaican jerk seasoning blend
1 tablespoon vegetable oil
1 medium onion, diced
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies
½ cup jerk marinade

Directions:
Prepare rice as label directs. Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate. In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally. Serve jerk chicken mixture over rice.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 375.9
Fat: 4.3 g
Saturated fat: 0.9 g
Carbohydrates: 60.7 g
Sugars: 20.4 g
Dietary fiber: 6.7 g
Protein: 22 g
Cholesterol: 39 mg
Sodium: 1204 mg
Spiced Pecans


Ingredients:
pecan halves, dark brown sugar, kosher salt, fresh thyme, fresh rosemary, fresh ground pepper, cayenne pepper, extra virgin olive oil

Directions:
Preheat oven to 350°F.
Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don’t burn.
Combine brown sugar, salt, thyme, rosemary, pepper and piment d’Espelette (or cayenne] in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.
Tips & Notes:.
Make Ahead Tip: Store in an airtight container for up to 2 weeks.
Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Find it online at spanishtable.com.
Very Veggie Lasagna


Ingredients:
carrots, zucchini, onion, broccoli floret, celery, green pepper, garlic cloves, salt, mozzarella cheese

Directions:
Stir fry the vegetables, garlic and salt in oil till crisp tender., Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish., Arrange 7 noodles over sauce, overlapping as needed., Layer with half of veggies, spaghetti sauce and cheese., Repeat layers., Cover and bake at 350°F for 60-65 minutes or until bubbly., Let stand 15 minutes before cutting., Delicious!
Black-Eyed Pea Salad
Category: salad
By LADYEM

This salad goes great with barbeque and, of course, New Year's Day.

Ingredients:
2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½  red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Directions:
In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Prep time: 30 mins
Total time: 8 hrs 30 mins
Yields: 8 serving

Calories: 132.4
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 19 g
Sugars: 2.8 g
Dietary fiber: 4.6 g
Protein: 5.8 g
Sodium: 478 mg
Slippery Nipples
Category: drinks
By Chris

A nice sweet alcoholic shot for parties or get togethers

Ingredients:
¾ fluid ounce butterscotch schnapps
¾ fluid ounce Irish cream liqueur

Directions:
Pour half a shot of butterscotch schnapps, then fill the other half with Irish cream.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 162
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 20.3 g
Sugars: 18.5 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 3 mg
Yankee Pot Roast Soup


Ingredients:
stewing beef, salt, pepper, fresh garlic, butter, onions, carrots, celery, chicken broth, beef broth, tomato paste, bay leaves

Directions:
In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
Add salt, pepper, garlic, broth, vegetables and tomato paste.
Bring to a boil.
Add bay leaves and Magi.
Reduce heat to medium-low (so soup is simmering].
Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.].
Easy Oven Baked Chicken Parmesan


Ingredients:
boneless chicken breasts, olive oil, flour, dried oregano, dried basil, black pepper, sea salt, garlic powder, dry red wine, mozzarella cheese

Directions:
Heat oven to 400 degrees.  Drizzle olive oil in 9" X 13" baking dish.  Set aside.
Rinse the chicken breasts under cold water and dry with paper towels. Set aside.
In a large bowl, combine the bread crumbs, flour, oregano, basil, pepper, salt and garlic powder.  Mix well.
Bread chicken breasts in flour mixture and arrange in olive oil coated baking dish.  Bake at 400 degrees for 20 to 25 minutes or until browned.  Remove from oven.
Top with marinara sauce, red wine and cheese.  Cover and continue baking for 20 minutes.  Remove cover and bake an additional 10 minutes.
Serve with pasta and tossed green salad.
Serves 4.  Can be doubled.
Green Apple and Beet Salad


Ingredients:
beets, green apple

Directions:
Wash, quarter and core the apple. Slice thinly.
Mix beet and apple slices.
Add vinaigrette; toss to coat.
Pasta All' Amatriciana


Ingredients:
red bell pepper, green bell pepper, olive oil, bacon, green chili pepper, garlic cloves, tomatoes, parsley, spaghetti, parmesan cheese

Directions:
Heat the oil in a frying pan, add the bacon and cook over a high heat for 5 mins or until crisp. Add the roasted pepper strips and chili and cook for another 2 minutes Stir in the garlic and cook for a further minute.
Add the tomatoes and parsley and cook for 3 mins or until thickened. Remove from the heat and season with salt and pepper.
Cook the spaghetti according to the pack instructions and drain thoroughly. Add the sauce and toss with the pasta.
Serve at once topped with parmesan.
Cedric 's (Adams) Casserole


Ingredients:
onion, butter, hamburger, salt, pepper, cabbage

Directions:
Saute onion in butter but do not brown., Add hamburger, salt and pepper., In a two quart baking dish add 3 cups cabbage., Cover with meat mixture., Top with rest of cabbage., Top with tomato soup., Cover and bake at 350 degrees Fahrenheit for 1 hour.
Swiss Jelly Roll


Ingredients:
eggs, caster sugar, cream of tartar, vanilla bean, flour, baking powder, salt, icing sugar

Directions:
Set oven to 340 fan/375 and line the bottom of a 9x13 inch jelly roll pan with parchment paper.
Whip egg whites with two tbsp of sugar and cream of tartar until medium peaks form.
Whip egg yolks with remaining sugar and seeds from vanilla bean until yolks have doubled in volume.
Sift half of dry ingredients into yolk mixture and whisk to combine.
Add half of egg whites and whisk only until combined.
Sift remaining dry ingredients into mixture and whisk to combine.
Add remaining egg whites and fold in gently with a scraper until the egg whites are combined.
Pour into pan and spread evenly, smoothing the top as much as possible to ensure even baking.
Bake for 10-12 minutes, or until sponge bounces back when pressed in the middle.
Remove from oven and use an offset knife to loosen the roll from the edges of the pan.
Dust with icing sugar amd turn out onto a clean tea towel. Remove the parchment paper and dust with icing sugar.
While still warm from the oven, roll the sponge and allow to cool before unrolling. This will allow the sponge to reroll later without cracking.
Unroll, add your favourite jam and/or cream filling and reroll. Cut the ends square and dust with icing sugar.
Pomodoro Fresco Sourdough Bruschetta


Ingredients:
sourdough baguette, garlic cloves, extra virgin olive oil, parmigiano-reggiano cheese, roma tomatoes, fresh basil leaf, sea salt, fresh ground black pepper

Directions:
Preheat the oven to 350 degrees F.
Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.
Mediterranean Chicken With Feta Cheese


Ingredients:
orzo pasta, chicken breast, olive oil, onions, garlic, oregano, basil, dry white wine, diced tomatoes, feta cheese, kalamata olive, fresh parsley leaves

Directions:
Bring water to boil for pasta, then follow package instructions and check for doneness (since recipes always take me a little longer than the stated time, I don't usually start cooking the pasta at the very beginning!].
Heat oil over medium heat in a large skillet.
Chop onions coarsely and add to pot.
Cut chicken into bite-size pieces and add to pot.
Raise heat to med-high.
Cook until chicken is not pink on the outside (about 3 minutes].
Add garlic, oregano, and basil and continue cooking chicken.  Stir frequently.
When chicken is cooked through, stir in wine and cook 1 minute.
Add tomatoes with juice and continue cooking a few minutes until it becomes less juicy.
Stir in feta cheese and kalamata olives.
Garnish with parsley.
Serve over hot drained orzo --  sometimes I mix it all together.