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may eighty five

Simple & elevated recipes for everyone

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may.eighty.five

easy seasonal recipes & home inspo
canadian food content creator
photographer & recipe developer for food brands
📍Calgary, AB 🇨🇦

This lemon chicken orzo is the perfect weeknight d

This lemon chicken orzo is the perfect weeknight dinner. Made in one pan with juicy marinated chicken, tender orzo, garlic, lemon, and parmesan.INGREDIENTSFor the chicken marinade 410 g of chicken fillets½ cup Greek yogurt3 tbsp olive oilZest and juice of 1 lemon2 garlic cloves, minced½ tsp dried oregano½ tsp dried basil¼ tsp black pepperFor the Orzo1 cup uncooked orzo1 tbsp olive oil2 garlic cloves, mincedJuice of 1 lemon¼ tsp oregano¼ tsp basil½ tsp salt2 ¼ cups chicken brothDIRECTIONSIn a large bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, basil, and black pepper. Add the chicken fillets, coat well, and let marinate for at least 30 minutes (or overnight for best flavor).Heat a large pot or deep skillet over medium heat. Cook the marinated chicken fillets for 2 minutes per side until golden brown. Remove from the pan and set aside.In the same pot, add 1 tbsp olive oil and minced garlic. Sauté for 2 minutes until fragrant. Stir in dry orzo, cooking for 1 minute to lightly toast it.Add lemon juice, dried oregano, basil, salt, and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally.Return the cooked chicken fillets to the pot, nestling them into the orzo. Cover and cook for 15-20 minutes until the chicken is cooked through and the orzo is tender.Fluff the orzo with a fork and garnish with fresh Parmesan and herbs if desired. Serve warm and enjoy!

One pan lemon and chicken orzo is the perfect quic

One pan lemon and chicken orzo is the perfect quick and easy dinner. It's light, creamy with juicy marinated chicken, tender orzo, garlic, lemon, and parmesan. I'm Christopher, a professional recipe developer, and this is your new food account for easy elevated recipes with little effort! Make sure to follow @may.eighty.five for more!INGREDIENTSFor the chicken marinade 410 g of chicken fillets½ cup Greek yogurt3 tbsp olive oilZest and juice of 1 lemon2 garlic cloves, minced½ tsp dried oregano½ tsp dried basil¼ tsp black pepperFor the Orzo1 cup uncooked orzo1 tbsp olive oil2 garlic cloves, mincedJuice of 1 lemon¼ tsp oregano¼ tsp basil½ tsp salt2 ¼ cups chicken brothDIRECTIONS1. In a large bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, basil, and black pepper. Add the chicken fillets, coat well, and let marinate for at least 30 minutes (or overnight for best flavor).2. Heat a large pot or deep skillet over medium heat. Cook the marinated chicken fillets for 2 minutes per side until golden brown. Remove from the pan and set aside.3. In the same pot, add 1 tbsp olive oil and minced garlic. Sauté for 2 minutes until fragrant. Stir in dry orzo, cooking for 1 minute to lightly toast it.4. Add lemon juice, dried oregano, basil, salt, and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally.5. Return the cooked chicken fillets to the pot, nestling them into the orzo. Cover and cook for 15-20 minutes unil the chicken is cooked through and the orzo is tender.6. Fluff the orzo with a fork and garnish with fresh Parmesan and herbs if desired. Serve warm and enjoy!

This lemon chicken orzo is the perfect quick and e

This lemon chicken orzo is the perfect quick and easy dinner. It's light, creamy, and packed with fresh flavor. Made in one pan with juicy marinated chicken, tender orzo, garlic, lemon, and parmesan, it’s the kind of meal that feels elevated but is simple enough for a busy weeknight.INGREDIENTSFor the chicken marinade 410 g of chicken fillets½ cup Greek yogurt3 tbsp olive oilZest and juice of 1 lemon2 garlic cloves, minced½ tsp dried oregano½ tsp dried basil¼ tsp black pepperFor the Orzo1 cup uncooked orzo1 tbsp olive oil2 garlic cloves, mincedJuice of 1 lemon¼ tsp oregano¼ tsp basil½ tsp salt2 ¼ cups chicken brothDIRECTIONSIn a large bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, basil, and black pepper. Add the chicken fillets, coat well, and let marinate for at least 30 minutes (or overnight for best flavor).Heat a large pot or deep skillet over medium heat. Cook the marinated chicken fillets for 2 minutes per side until golden brown. Remove from the pan and set aside.In the same pot, add 1 tbsp olive oil and minced garlic. Sauté for 2 minutes until fragrant. Stir in dry orzo, cooking for 1 minute to lightly toast it.Add lemon juice, dried oregano, basil, salt, and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally.Return the cooked chicken fillets to the pot, nestling them into the orzo. Cover and cook for 15-20 minutes unil the chicken is cooked through and the orzo is tender.Fluff the orzo with a fork and garnish with fresh Parmesan and herbs if desired. Serve warm and enjoy!

This salad dressing will make any salad even more

This salad dressing will make any salad even more delicious. This recipe only requires a few pantry staples, and you probably have all of these ingredients already at home!I'm Christopher, a professional recipe developer and this is your new food account for easy elevated recipes with little effort! Make sure to follow @may.eighty.five for more!Ingredients½ cup olive oil½ red onion, diced1 garlic clove1 tbsp lemon juice1 tsp lemon zest1 tbsp creamy Dijon mustard1 tbsp maple syrupSalt and pepper, to tasteInstructions1. Add all ingredients to a mason jar or measuring cup.2. Blend using an immersion blender until smooth and creamy.3. Taste and adjust seasoning as needed.4. Use immediately or store in the fridge for up to 5 days.

#ad This orange olive oil cake is light, airy, and

#ad This orange olive oil cake is light, airy, and incredibly fragrant, with the richness of olive oil balanced by the brightness and natural sweetness of Florida Orange Juice. It’s super moist, flavour-packed, and honestly… as good as it gets.Made as a one-bowl dessert with simple pantry ingredients, it’s easy to whip up but looks and tastes completely elevated. Top it with an orange whipped ricotta frosting or enjoy it just as it is. Either way, it’s a total crowd pleaser.Using @floridaorangejuiceca adds that fresh citrus flavour while keeping things simple. Did you know a 250 mL glass of 100% orange juice is an excellent source of vitamin C, an antioxidant which supports the immune system? And 100% orange juice has no added sugar. The sweetness you taste is from sugars that occur naturally in the orange.Florida Orange Juice can be found in most containers of 100% orange juice located in the refrigerated section at most Canadian grocers.INGREDIENTS For the Cake½ cup of Florida Orange Juice1 ⅓ cups olive oil3 eggs1 ¼ cups milk1 tsp vanilla extract2 cups all-purpose flour1 ½ cups granulated sugar1 ½ tsp baking powder (assumed correction)½ tsp baking soda½ tsp saltFor the Orange Whipped Ricotta Icing1–2 tbsp ofFlorida Orange Juice⅔ cup ricotta, room temperature4 tbsp butter, room temperature3 cups powdered sugarINSTRUCTIONS Preheat oven to 350°F. Grease and line a 9-inch springform pan.In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.In a separate bowl, whisk olive oil, eggs, milk, Florida Orange Juice, and vanilla until smooth.Pour wet ingredients into dry and whisk until just combined. Do not overmix.Transfer batter to prepared pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.Let cake cool completely before removing from pan.In a bowl, beat ricotta and butter until smooth. Add powdered sugar and Florida Orange Juice, mixing until light, creamy, and spreadable.Spread or spoon the whipped ricotta icing over the cooled cake. Slice and serve.#NationalOJDay #TheOriginalWellnessDrink

This raspberry coffee cake is light, fluffy, and l

This raspberry coffee cake is light, fluffy, and loaded with a juicy raspberry filling, bright, fresh lemon flavour, and a buttery streusel crumb topping that adds the perfect crunch. Infused with lemon zest and baked until perfectly golden, it’s a delicious dessert that feels both cozy and elevated!I'm Christopher, a professional recipe developer, and this is your new food account for easy elevated recipes with little effort! Make sure to follow @may.eighty.five for more!INGREDIENTS For the cake¾ cup sugarZest of 1 lemon½ cup melted butter2 eggs1 tsp vanilla extract½ cup milk2 cups flour2 tsp baking powder½ tsp salt1 can of Raspberry Pie FillingFor the topping 1¼ cups flour1 cup brown sugar1 tsp salt½ cup melted butterINSTRUCTIONS Preheat oven to 325°F and grease a 9×13-inch baking dish.In a large bowl, rub the lemon zest into the sugar to release the natural oils and enhance the citrus flavour.Add melted butter and beat until smooth. Add eggs one at a time, then stir in vanilla and milk. Whisk until light and slightly fluffy.In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet mixture until just combined. Do not overmix.Spread about ¾ of the batter into the prepared baking pan. Spoon the raspberry pie filling over the batter and gently spread. Top with the remaining batter and smooth the surface.In a bowl, mix flour, brown sugar, salt, and melted butter until a crumbly texture forms. Sprinkle evenly over the cake.Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.Allow the coffee cake to cool before slicing and serving.

This is the month where things start to feel fresh

This is the month where things start to feel fresh again. We’re still holding onto some of those reliable staples, but May brings some exciting additions to look out for at the market...Asparagus - one of the true stars of the season. Look for firm stalks and tightly closed tips. The fresher, the better.�Strawberries - sweet, juicy, and finally back. Look for bright red berries with no white tops and a fragrant aroma.Alongside these, you’ll still find everyday favourites like crisp lettuce, cucumbers, carrots, potatoes, mushrooms, and tomatoes. It's making it easier to build simple, fresh meals without overthinking it.May is all about keeping things light, seasonal, and approachable. A few fresh ingredients can completely transform your everyday cooking.

Soft, buttery raspberry coffee cake with a bright

Soft, buttery raspberry coffee cake with a bright lemon twist and that perfect crumb on top. Easy, impressive, and guaranteed to get recipe requests.I'm Christopher, a professional recipe developer, and this is your new food account for easy elevated recipes with little effort! Make sure to follow @may.eighty.five for more!INGREDIENTS For the cake¾ cup sugarZest of 1 lemon½ cup melted butter2 eggs1 tsp vanilla extract½ cup milk2 cups flour2 tsp baking powder½ tsp salt1 can of E.D Smith Raspberry Pie FillingFor the topping 1¼ cups flour1 cup brown sugar1 tsp salt½ cup melted butterINSTRUCTIONSPreheat oven to 325°F and grease a 9×13-inch baking dish.In a large bowl, rub the lemon zest into the sugar to release the natural oils and enhance the citrus flavour.Add melted butter and beat until smooth. Add eggs one at a time, then stir in vanilla and milk. Whisk until light and slightly fluffy.In a separate bowl, whisk flour, baking powder, and salt. Gradually fold into the wet mixture until just combined. Do not overmix.Spread about ¾ of the batter into the prepared baking pan. Spoon the raspberry pie filling over the batter and gently spread. Top with the remaining batter and smooth the surface.In a bowl, mix flour, brown sugar, salt, and melted butter until a crumbly texture forms. Sprinkle evenly over the cake.Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.Allow the coffee cake to cool before slicing and serving.

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