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W e d n e s d ay, F e b r u a ry 11, 2026
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Keep chicken moist with 5-minute marinade BY LINDA GASSENHEIMER Tribune News Service (TNS)
I often find the challenge with boneless, skinless chicken breasts is keeping them moist and flavorful. A quick five-minute marinade in a sweet and creamy sauce turned out to be the perfect solution. After cooking the chicken in the same sauce, it came out tender, juicy and full of bright, balanced flavor. Broccoli and fluffy rice made simple but satisfying companions to this delicious chicken dinner.
Creamy Sweet Chicken Yields 2 servings. Recipe is by Linda Gassenheimer. ¾ pound boneless skinless chicken breast 2 tablespoons honey 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard Salt and freshly ground black pepper to taste Olive oil spray 2 tablespoons heavy cream 1. Place chicken breast on a cutting board and pound with a meat bat or heavy skillet to ½ inch thick. 2. Mix honey, Worcestershire sauce and mustard together in a bowl. Add salt and pepper. Add the chicken and marinate in the sauce 5 minutes. 3. Heat a medium-size skillet over medium-high heat and spray with the olive oil spray. Remove chicken from marinade and reserve marinade. 4. Add the chicken to the skillet and saute 3 minutes. Turn chicken over and saute 2 minutes. 5. Add the cream to the marinade and add the marinade to the skillet with the chicken. Simmer the sauce 3 minutes, spooning the sauce over the chicken as it cooks. A meat thermometer should read 160 F. 6. Divide the chicken between 2 dinner plates and spoon sauce on top. NUTRITION INFO PER SERVING: 361 calories (31 percent from fat), 12.5 g fat (4.6 g saturated, 4.2 g monounsaturated), 143 mg cholesterol, 39.3 g protein, 22.4 g carbohydrates, 0.6 g fiber, 384 mg sodium.
PROVIDED PHOTO BY LIZ FAUL
The secret to a flavorful soup is homemade stock. This Italian turkey orzo soup is both light and satisfying.
CRANK UP THE HEAT Combat the cold weather waves with hearty favorites Staff report
When cold weather arrives in Louisiana, it seems like everyone in the state pulls out their gumbo pots and starts stirring the roux. Aside from gumbo, the warmest and coziest dishes always do the trick to combat the winter blues.
Here are some favorites to try at home. PITTSBURGH POST-GAZETTE/TNS PHOTO BY GRETCHEN MCKAY
ä See RECIPES, page 2D
Creamy Sweet Chicken and Broccoli Rice
Broccoli Rice
Yields 2 servings. Recipe is by Linda Gassenheimer. 3 cups broccoli florets 1 package microwaveable brown rice to make 1½ cups cooked rice 1 tablespoon canola oil Salt and freshly ground black pepper 1. Add broccoli to a large microwave-safe bowl. Microwave on high 2 minutes. Remove from microwave. 2. Microwave rice according to package instructions and measure 1½ cups. Reserve any remaining rice for another meal. Add rice to the bowl with the broccoli. Add the oil and salt and pepper to taste. NUTRITION INFO PER SERVING: 278 calories (28 percent from fat), 8.6 g fat (1.0 g saturated, 4.9 g monounsaturated), no cholesterol, 8.0 g protein, 43.9 g carbohydrates, 5.0 g fiber, 38 mg sodium.
Italian turkey and orzo soup Serves 6. Recipe adapted from Cooking Light — special edition on Soups. 1 tablespoon olive oil 12 ounces ground turkey 2-3 teaspoons of dried oregano (or 1 tablespoon of fresh oregano) 8 ounces sliced cremini mushrooms 5 garlic cloves, chopped 6 cups chicken stock (see homemade chicken stock recipe below) 1. Heat a large Dutch oven over medium-high heat, add the olive oil to coat the bottom of the pot. Add the ground turkey and use a wooden spoon to separate it. Continue to break up the meat until it is cooked through and lightly browned. 2. Add the oregano, mushrooms and garlic to the turkey and stir and saute for 5 minutes. 3. Add the chicken stock, salt
1-2 teaspoons of salt 1 teaspoon crushed red pepper flakes 1 15-ounce can of petite diced tomatoes, drained in a colander 1 cup orzo pasta 3 cups fresh spinach (arugula or kale are great substitutes) 1 teaspoon lemon zest (or the zest of one lemon) 1 ounce Parmesan cheese, grated (about ¼ cup) and crushed red pepper flakes to the pot and stir. Then add the diced tomatoes. Stir the soup and let it come to a gentle boil. 4. Add orzo; stir and let the soup simmer for about 7 minutes. 5. Stir in spinach and lemon zest until the spinach wilts (about 1 minute). 6. Ladle the soup into bowls and garnish with grated Parmesan cheese.
Cauliflower ‘steaks’ both tender and crispy Cauliflower ‘Steaks’ With White Bean Puree and Chimichurri, Recipe 2D PITTSBURGH POST-GAZETTE/ TNS PHOTO BY GRETCHEN McKAY
BY GRETCHEN McKAY
Pittsburgh Post-Gazette (TNS)
Like a lot of shoppers, I look for bargains when it comes to choosing which fruits and vegetables to cook each week. Even in winter, when selections can be slim if you’re not a fan of root veggies and brassicas like cabbage, broccoli and kale, I tend to buy not what looks the yummiest or most interesting, but what’s on sale — or at least
has a price I can live with. When it comes to cauliflower, I won’t spend more than $3 for a head of the nutritious crunchy vegetable my kids called “brains” when they were little. As adults, they love cauliflower after learning how good it tastes when slow-roasted or processed into “rice” for a gluten-free pizza crust. This flavor-packed
ä See CAULIFLOWER, page 2G