As usual I changed things to fit what I had on hand and prefer. The words
1/2 cup olive oil
1/2 cup ranch dressing
1 Tbsp Cajun Seasoning
2 tsp salt
1 tsp lemon juice
1/4 tsp ground black pepper, or to taste
1 Tbsp white sugar, or to taste
3 Skinless boneless chicken breasts
1/4 cup of hickory barbecue sauce
The recipe also asked you to pound the chicken ahead of time. But my daughter was sleeping so just pressed them out with a rolling pin. Then I put it in a Tupperware container and put it in the fridge overnight.
Pasta & Sauce
2 cups of orzo pasta
2 1/2 cups Homo Milk (3.25%)
3 cloves garlic, crushed
1 Tbsp pepper
1/4 cup butter
1/4 c. shredded Parmesan cheese (not a huge fan of parm)
2 cubes of frozen chopped spinach
1 tsp of Sriacha Sauce
While my daughter was sleeping I cooked the chicken in a George Foreman grill cuz it's freaking freezing outside (-20 C with the windchill) and I liked the charred effect I saw that you can really get in a pan. Then I put them in Tupperware in the fridge until later.
I cooked the orzo until it was nice & fat. I strained it put it back in the pot and added the sauce. It was still REALLY soupy. So I put it on medium-low and stirred while I chopped and mixed in the chicken into small bite-sized portions (my daughter is only 19 months). Then I put turned off the burner, put on the lid, and let it sit for about 10 minutes until it had thickened.
Overall I liked the recipe and I'm going to add it to my go to list. Though I think it will have to wait until the summer when I can do it on the barbecue (using a tiny little George Foreman was not fun). It also takes some prep work. So I'll have to plan ahead to put in rotation. So it'll prolly be for Saturdays.
Here is what I'll do different next time:
I'll knock out the salt & ground pepper and use just Cajun seasoning and Sriacha sauce instead.
For the marinade I'm going to try brown sugar instead of white.
Switch out the Parmesan cheese for mozzarella or ricotta cheese.