![]() ![]() I would use Jasc exclusively if it wasn't for the fact that Jasc seems to have issues with recognizing and saving transparency unless I bring it into Benton first.). I can create GIF's with it but I can't re-import them without destroying the animation once I have saved the animation and closed the window. But, in the cases when I wish to make animated pixel art, I like to save them to GIF and use something like Jasc Animation Shop and Benton GIF Animator (Benton acts strangely for me for some reason. Most of the time, I save my creations as PNG's. The fact that I can now save color palettes and turn off anti-aliasing (You have no idea how much trouble I had with erasing pixels until that came along.) has gotten me fully hooked on ! ![]() Ha ha! ) But through all of them, is the one that I ultimately settled on as my program of choice, mainly for it's color wheel, which is oddly absent in most paint programs, and also for it's dedicated pencil tool and it's Line/Curves tool (I have difficulty transitioning from pencil and paper to trackstick, which is what my laptop uses.). I have gone through multiple free art programs. (What can I say? The simplicity of it reminds me of traditional art. I am originally a traditional artist but I have started in the digital realm and have become interested in pixel art. I have come here because I would like to make a suggestion for either inclusion in the next version or as a plugin, if someone could be so kind. Alternatively reheat in a microwave until piping hot, stirring halfway through.Hi, I'm a long time user but this is the first time that I have com onto the forums. To reheat, add a splash of water or broth and bring to a simmer in a saucepan. This creamy Cajun chicken orzo tastes best as soon as cool enough to devour! Leftovers will keep for a couple of days in the fridge. Check the seasoning and serve with extra Parmesan cheese. You should have a deliciously indulgent creamy dish. Stir in the cream and add the grated Parmesan. Stir in the shredded spinach so that it wilts. Uncover the pan and test the orzo – it should be almost tender but with a little bite to it. Orzo absorbs liquid readily so keep an eye on the pan and add a little extra water, as needed, if the pan gets too dry. Bring to a simmer, cover the pan and cook for about 20 minutes, stirring frequently. Stir in the orzo, cook for a minute or so then add the chicken broth. Cook over low heat for five minutes, stirring frequently. Heat the butter and oil in a large pan (a Chef’s pan with a lid is ideal) and pan fry the chicken until it starts to color.Īdd the onion, garlic, sun-dried tomatoes, tomato paste and stir to combine. Please take a look at the steps and video before attempting this recipe!Ĭombine the chicken, Cajun seasoning and salt. How to make Cajun Chicken Orzoįull measurements and instructions can be found on the printable recipe card at the bottom of the page. The rest of the ingredients are olive oil, butter, onion, garlic, sun-dried tomatoes, tomato paste, chicken broth, shredded spinach, cream and Parmesan cheese. (Check out this Creamy Orzo With Rosemary Browned Butter recipe) It’s used a lot in Italian and Greek recipes – I grew up eating it and love it! Orzo is best cooked in broth, similar to risotto, for maximum flavor and creaminess. Orzo – this small pasta shape resembles rice or grains of barley. ![]() It adds depth of flavor and a little bit of spice and can be used in so many ways. Skinless chicken thighs can also be used, if you like.Ĭajun seasoning – this delicious blend of paprika, cayenne, garlic powder, pepper and oregano is always in my spice drawer. A truly winning chicken dinner! Here’s What You Will NeedĬhicken breasts cut into strips or bite sized pieces. And with the orzo and chicken cooking together in one pot it also cuts down on the washing up. If you are looking to expand your chicken breast recipe repertoire then this is a MUST make. ![]()
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