The first time I ever met Lorraine, I didn’t. Our friendship started when we met through a cream cheese contest. We both love to cook and bake so we found an instant online connection because of our hobbies. Over time we learned of many other things we shared, like our love for our pet wiener dogs and God and stuff. We have dreamed of her coming to visit my inn, The Old Hen B&B, or of me visiting Chicago so I can enjoy some of her Mediterranean Chicken with Quinoa.
Little did we know that we would both meet Joey Fatone before we would even meet one another. Lorraine was one of the original guests on Joey’s show “My Family Recipe Rocks”. She wrote me a little note afterward telling me that I just had to do the show as well. She must have left a good impression because they contacted me saying they would love to do a show with me. I may or may not have broken a bed while sharing the exciting news with my family. Joey and his amazing team (make-up artist included) made their way to the Great Northwest to my lil’ ol’ B&B this summer and our episode will air this weekend.
Lorraine and I? Well, we are still waiting until we get to meet one another in person and I cannot wait. She has changed my life for the better with her fun sense of humor, love for people and listening ear… even long before we shared an experience of being on the same cooking show with our buddy Joey Fatone. Be sure to try her dish, Mediterranean Chicken with Quinoa Recipe, and sneak a sip of white wine straight from the bottle just like Joey did while at her home.
- 6 boneless, skinless chicken breasts, cut into pieces
- Approx. 3 Tbsp. Olive Oil
- 3 cloves garlic, pressed or finely chopped
- 1 medium yellow onion, chopped
- 3 cans organic diced tomatoes
- approx. 1 cup green olives (sliced into thirds)
- approx. 1/4 cup white wine
- 1/2 tsp. oregano
- 1/8 – 1/4 tsp. ground turmeric (according to your taste preference)
- dash black pepper
- 2 cups Quinoa and 4 cups water
Cook the quinoa according to the package.
In large skillet with olive oil, saute garlic, onion and chicken until no pink remains and chicken begins to brown. Sprinkle with black pepper.
Add white wine while scraping browned bits from pan.
Stir in tomatoes, olives, oregano and turmeric. Cover and simmer on low heat (with the lid vented slightly) for approx. 15 minutes.
When quinoa is ready, spoon into serving bowls and top with chicken mixture and serve immediately.
If desired sprinkle a little asiago or parmesan cheese on top.
It’s great accompanied with a green salad or a side of steamed broccoli (or both). It is also great for leftovers — the flavors intensify!
A Midwest native and Chicagoan for many years, she has multiple interests ranging from cooking, to design, to writing poetry,short stories and song lyrics. She has featured many of her published poems on her blog (along with her 1st place winning poems “Cheaters” and “Looking Back At Me”). It seems that many of us wear many hats these days. Lorraine has done so all her life. She’s an Actress; Co-Founder of the Chicago Bulls Cheerleaders (The Luv-A-Bulls); Former NFL-Chicago Bears Cheerleader (The Honeybears); Writer; Decorator; Cook; Photographer; Proud owner of her beloved and talented Abby the wonderdog – (a.k.a. Abigail Von Rawhide); Blessed wife to the love of her life, Greg.”
She shares some of her many interests on her blog, “A Multi-dimensional Life.”
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