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On the edge of the Sea of Cortez, clutching one of the few swimmable beaches in Los Cabos, lies Chileno Bay Resort. Or as we like to think of it here at Honest Cooking – the jewel of Cabo San Lucas.

There are thousands of resorts across the globe that do luxury. From the classic over-the-top, in-your-face luxury that comes with gold faucets and butlers in every corner, to the contemporary, borderline snooty luxury where design and coolness trumps the old values of service and quality. And a bunch in between.

But there aren’t many luxury resorts that manage to balance glamorous surroundings and ultra-professional service with a laid back family-friendly attitude, while at the same time feeling both classic and contemporary.

Chileno Bay Resort & Residences, Auberge Resorts Collection, is one of them. Situated just off the Mexico 1 highway, a mere 30 minutes from Los Cabos Airport, the resort is a world of its own. As you arrive, leave your transportation behind and pass through the archway leading to the outdoor reception area – you’re also leaving the rest of your worries behind. Whatever hiccups you had traveling here, whatever issues you have back home – they immediately melt away and a sense of cool serenity washes over you. Maybe it’s the welcome-cocktail talking, but if you’re not dropping your stress levels by at least 70% within five minutes of arrival, you should have come here years ago.

A golf cart whisks you away to your room, suite or villa, and whatever accommodation you’ve chosen you will find yourself in surroundings that are bright, natural, with lots of light and bathrooms that are bigger than most NYC apartments. The resort unfolds itself in front of you, centered around three massive Infiniti pools leading down to a private, swimmable beach. Swimmable being the keyword here, because in Los Cabos – that’s unicorn stuff. Most beaches here are way too dangerous to swim at, so Chileno Bay has an advantage that not many other resorts here have, and they are certainly making the most out of that advantage. Next to the private beach, lies the resorts water sports club. Guests can freely make use of canoes, stand up paddle boards and other water sport equipment, and the friendly staff is more than willing to help, teach and even take you along for a ride if you want to. Pro tip: enlist one of the staff to take you snorkling – just outside the resort is a wonderful coral reef, with thousands of colorful fish and a beautiful underwater world. It is a memory of a lifetime, and it comes included at Chileno Bay.

While sun and water are the main themes in Los Cabos, and certainly at Chileno Bay, at Honest Cooking we travel for food. You can give us 90 degrees and the most gorgeous pool in the world, but if you don’t feed us well – we’re not coming back. For Chileno Bay, that’s not going to be an issue. The resort packs a gastronomic punch, and there are excellent options for breakfast, lunch and dinner alike.

Starting with the casual, beachside chiringuito TNT, an open air shack (well, a very fancy looking shack) that serves incredible tacos for lunch, and table side barbacoa for dinner. The location, just touching the sand of the private beach, rock formations surrounding it, meshes with the laid back but fun vibe to create an almost movie-set like vibe.

The food is vibrant, easy to love, and cooked at a level way above what your regular beach shack does. Drop by on a Tuesday, when more often than not, a whole pig is grilled and served together with a shot of Sotol – an agave spirit from Chihuahua that typically has a rattle snake in it (it does here too). Be brave, it is a wonderfully well balanced and smooth alternative to tequila and mezcal. Plus it makes for a great Instagram update!

CHECK OUT OUR PROPERTY TOUR OF CHILENO BAY RESORT HERE

Another casual spot is the El Molino coffee shop next to the reception. For coffee lovers like ourselves, this is a godsend, as most luxury hotels honestly tend to serve really terrible coffee. Here at Chileno Bay we were treated to a fantastic, in-house made Japanese cold brew, and oat lattes that were on par with the best. A great way to start your morning right.

Moving on to the new kid on the block – Restaurant YaYa, with Chef Eliana Godinez at the helm, is an exciting addition to the dining portfolio at the resort. Located at the top of the pool area, it boasts gorgeous views of the ocean from the terrace and a casually hip interior.

From the open fire kitchen Chef Godinez serves up Mediterranean inspired dishes from her time living and working in Europe, combined with flavors from her Mexican roots. Most dishes are kissed by the open flames, and paired with an array of herbs and spices that you can find all around the Mediterranean. The cooking is powerful, confident and bravely combines heritage and inspiration from two continents.

Start your dinner with the vibrant looking vegetable platter with lentil dip and sumac. A plating work of art that’s sure to get your culinary juices flowing. The roasted sun chokes with dates and poblano can accompany any dish, but perhaps you want to stay with vegetables – so you might want to try the butternut squash with citrus creme fraiche and ginger, or the slow roasted carrots with labneh and pistachios before moving on to your mains. There, you’ll enjoy some fire roasted Baja shrimp aglio olio – they look gorgeous, and pack a wonderful garlic punch. Have room for more? Maybe go full on comfort with an Italian-Mexican celebration of polpettes and albondigas, served with a most splendid focaccia. For dessert, let the whole table dig into a skillet full of nostalgia in the shape of s’mores, with 66% chocolate, homemade cookies and vanilla marshmallows.

Now, you might not want to venture outside the hotel during your stay at Chileno Bay, but if you are looking for yet another once-in-a-lifetime type of dining experience, hop in the complimentary shuttle and travel the 10 minutes or so down the coast to the sister resort Esperanza, Auberge Resorts Collection.

Another gorgeous property, with a more classic luxury vibe and a dining destination with a killer location. Hanging on to a cliff-side just where the ocean meets land, lies Cocina Del Mar. With multiple dining areas scattered across and inside the cliffs, it is one of the most beautiful restaurants in the world, and pretty much the perfect place to pop various questions about different types of life commitments. If you don’t get a yes here, you don’t get a yes anywhere. Come for the views, stay for the delicious seafood, and make sure you linger for a drink or two at the bar as you pat yourself on the back for booking a vacation in paradise.

Back at Chileno Bay, there is one more culinary adventure to be had, and this is a special one. Comal, a pan-Latin American restaurant spearheaded by chef Yvan Mucharraz and his Executive Sous Chef Orli Del Angel, sits on yet another out of this world location.

Overlooking the Sea of Cortez, the plates that come out of the kitchen are quite a view themselves too. Celebrating classics from across the continent, using local ingredients and contemporary techniques – the cuisine is fun, approachable, but at the same time with deep flavors that are firmly grounded in tradition. It’s creative and inventive, and always delicious.

Start your evening with a plate of Kumamoto oysters, topped with spicy aji amarillo, a black Totoaba ceviche, with cucumber and fennel, and why not the delicious Baja scallop aguachile with chiltepin, turnip and koji? After that, move on to some local mussles, a take on moules marineres, but featuring chorizo, mezcal, compaño and tomatoes – a hearty appetizer that marries the old and the new in a most wonderful way. The short rib “doraditas” with beet slaw and lemon confit are also not to be missed. A fun new take on a classic dish, and one that elicits pleased mmmm’s all across the table.

There is more, much more – the menu is actually quite extensive, and you’ll need more than a couple of visits to go through all the dishes. Now, when the food is as delicious and creative as this, that’s not a problem. Every new experience is exciting and mind expanding.

In addition to the beautiful setting and wonderful gastronomy that Chileno Bay offers its guests, there is another thing that stands out to us here at Honest Cooking. The service. It’s uniquely warm, friendly and welcoming. You can’t help but feel like you’re at home, even if you’re just staying for a few days. The staff all seem to be incredibly passionate about their work, their colleagues and the resort itself, and they welcome you to be a part of their lives in ways that most luxury hotels don’t do. It’s in the little things. Answers to questions don’t seem rehearsed. Smiles are authentic. Sharing of personal experiences and details from life goes both ways – not just from the guests to the staff, but also back. After a couple of days at Chileno Bay it seems unthinkable that you would ever want to be anywhere else, and that’s in large part due to the absolute world class service from the team.

So as you prepare to leave, walking back out through the archway to catch your transportation to the airport – don’t be surprised if you feel a little pit in your stomach. That’s just your body telling you not to leave paradise.

Chileno Bay has that effect.

Images courtesy of Auberge Resorts Collection

Education camp has officially opened throughout the NFL, and the Denver Broncos received into their on-area function on Wednesday morning. With all of the modify encompassing the corporation — including a new quarterback, coaching team, and possession team — coming into the fold, optimism is at an all-time large.

Community curiosity in the team is boiling in excess of, as hundreds of enthusiasts crowded the hillside at UCHealth Teaching Centre upcoming to the practice industry after all over again, making an energetic environment for all of the roster and coaching staff members to enjoy.

Italian Salmon with Tomato Basil Salsa is crusted with a homemade spice rub, broiled until cooked perfectly, and then covered in tomatoes, fresh basil, and balsamic vinegar for a restaurant-worthy salmon dish that’s ready in fifteen minutes.Jump to Recipe

Frequently Asked Questions

Here are the answers to some of the most common questions about making this salmon recipe.

Arizona Cardinals mentor Kliff Kingsbury claimed the Dolphins’ new speedy-as-lightning receiver tandem will “be challenging to deal with.”

Washington Commanders coach Ron Rivera explained hoping to sluggish Tyreek Hill and Jaylen Waddle “will be a massive problem with individuals two.”

On Thursday, Hill supplied a much more colourful phrasing of what groups will encounter, specifically when Hill and Waddle line up on the exact same facet.

“They’re scared [expletive]less,” said Hill, a 6-time Pro Bowler and a few-time 1st crew All-Professional. “[Waddle?] He’s more rapidly than I considered. When I to start with received below, I was like, ‘He’s a 4.3 [in the 40].’ Ordinarily when you are a 4.3 dude, they really do not operate as rapidly on the soccer field. [Waddle] basically operates a 4.3 on the football area. There is a difference.

“I just cannot wait to see him blossom,… which I know he will for the reason that he will come in this article every working day and is effective hard and he desires to get better.”

Aside from one particular fall from Hill, Waddle and Hill have been stupendous by means of two days of camp, catching multiple passes that have gone for chunk yards, with considerable yards right after capture.

“We’re likely to be pretty superior,” Waddle said of the complete offense.

Hill was 3rd in the NFL in receptions past year with 111 Waddle was eighth with 104. Hill was seventh in acquiring yards with 1,239 Waddle was 25th with 1,015.

https://www.youtube.com/look at?v=u1CO8ARGNC4

“It’s heading to be fun,” Hill said of pairing with Waddle. “This period is heading to be quick and electric powered. I can’t wait around until eventually we basically play from other groups.”

When Hill has adjusted teams (transferring from Kansas Metropolis to Miami), Waddle has changed his call lenses, at coach Mike McDaniel’s recommendation.

“Mike imagined it would assist me participate in better, carrying tinted contacts,” Waddle reported, noting his eyes are obviously brown. “Y’all are likely questioning why my eyes are pink. It’s for a motive. It is not design.”

Why does it support?

“For me, these are recommended tinted, so it is type of like I’m sporting sun shades. It allows in the return match, me eyeing the ball, for the place I place my hands when I capture it.”

In independent media periods, the Dolphins’ two elite receivers addressed many issues on Thursday:

▪ Hill did not back down from his effusive praise of Tua Tagovailoa on Hill’s new podcast, including Hill asserting that Tagovailoa is much more precise than Chiefs Pro Bowl quarterback Patrick Mahomes.

“I mentioned what I stated, Tua was a lot more exact,” Hill said. “But 15 is constantly heading to be 15, talking of Mahomes. He’s fantastic, arguably just one of the biggest quarterbacks I played with or in this league. The attention for me and my podcast, I’ll get it all day…. I come to feel often football gamers, we have a helmet on the entire match so people do not know who we are. I was hoping to be an additional outlet, have a podcast, be on social media a ton. It’s practically nothing I change my shell out job for.”

▪ Does Hill feel he desires to present the world that he can place up huge numbers or establish himself devoid of Mahomes?

“No. All I can do is just be me and assist this staff win video games. [Mahomes] is even now going to be great. That full workforce is even now heading to be terrific.”

▪ Hill feels strongly about mentoring Waddle.

“I’ve been in the league for some time and my time will appear right here, end, quickly,” claimed Hill, who turned 28 in March. “I want to continue on to see him increase his recreation and discover the exact way I did. When he came into the league, he did not have that big bro and nonetheless put up 1,000 yards. I will do almost everything I can to assistance him move his activity ahead.”

Waddle claims what has most impressed him about Hill is “his electricity. He’s heading to be the identical guy just about every and each day, on the industry, off the field. … It’s just terrific to see him out here, earning plays, and then heading into film.”

▪ Hill explained “trying to learn” McDaniel’s offense “is almost certainly the most difficult point I have at any time been a portion of in an offense. I’m a clever guy when it will come to comprehending football plays and principles. When I very first received in this article, I’m like, ‘Coach, I do not comprehend any of this.’ Once I learned the offense, almost everything began to simply click, the concepts. It is a good deal of misdirections, enjoy-motion passes. For a fast man like me, currently being in a position to operate throughout the field freely and catch the ball and then get upfield, it is a match produced in heaven.”

▪ Questioned what he and Waddle would be if they had been automobiles, Hill said: “Realistically, me and him on the identical aspect, similar football area, teammates, side-by-side, it would be like a Lamborghini or a Ferrari.”

▪ Waddle stated he’s not positive if he will command much less focus from defensive backs with Hill playing together with him.

“I just cannot say this early,” Waddle stated. “I know you have bought to put together for him, you’ve bought to game system for him, just like you have bought activity plan for other playmakers on the group.”

▪ What section of the offense does Waddle like the most?

“I genuinely like how we’ve bought answers for everything, every thing a protection can do. A good deal of choices. All people can make plays and share the ball.”

▪ Hill loves the up-tempo character of McDaniel’s procedures.

“It’s likely to be quickly, deliberate and you’re heading to get the most out of it. I know I have to go entire pace just about every rep. I’m a sprinter. All you men know sprinters get exhausted fast since we have swift-twitch muscle tissues. For me to be equipped to do reps each individual period and do my detail, and then just take a break, fast and deliberate is excellent.”

This tale was originally published July 28, 2022 1:38 PM.

Daniel Oyefusi handles the Dolphins for the Miami Herald. A native of Towson, Maryland, he graduated from the College of Maryland: College Park. Formerly, he coated the Ravens for The Baltimore Sunshine.

Lemon Chicken Orzo is a 30-minute, one pot wonder that’s lusciously creamy (without any cream) and singing with bright lemon feta flavor!

This Lemon Chicken Orzo is vibrant comfort food the whole family will love!  It’s astonishingly quick and easy and all made in one pot in under 30 minutes!  It’s creamy (without any heavy cream!) yet light at the same time, brimming with sunny citrus, earthy-sweet zucchini, basil, and dill, punctuated by tangy, rich salty feta.  This Lemon Chicken Orzo is fabulous as written, or swap the veggies, protein or herbs.   Serve this lemon orzo recipe with garlic bread and tomato cucumber salad for an easy chicken dinner win!

We love orzo around here for its perfectly al dente texture! Try it with Lemon Garlic Shrimp with Greek Orzo, Italian Chicken Orzo Pasta, Parmesan Meatballs and Orzo and Southwest Orzo Salad,

HOW TO MAKE lemon chicken orzo VIDEo

Ingredients for Lemon Chicken Orzo 

This recipe for Lemon Chicken Orzo takes advantage of so many fresh summer flavors, including lemon, zucchini, and fresh herbs. Here’s what you’ll need to make lemon orzo with chicken: 

Shortcut Ingredient Substitutions 

To minimize the amount of chopping required for this recipe, try using one or more of the following ingredient swaps: 

How to Make Lemon Chicken Orzo 

This Lemon Chicken Orzo is a straightforward recipe that’s almost impossible to mess up. The chicken is first cooked most of the way through before the orzo, aromatics, and zucchini are added in. After the broth and other liquids are added to the pot, the orzo is cooked until al dente and then mixed with melty cheese! 

Let’s take a closer look at how to make it (full recipe measurements in the printable recipe card at the bottom of the post):

• Step 1: Prep the chicken. Pat the chopped chicken dry and season with paprika, salt and pepper.

• Step 2: Brown the chicken. Brown the chicken until opaque, but not cooked through. Remove to a plate.

• Step 3: Sauté the chicken and aromatics. Melt the butter in the chicken drippings and sauté the onions for a few minutes to give them a head start. Next, add the orzo and sauté for a couple minutes to toast it (for extra flavor and prevents it from easily becoming mushy) then add the garlic and zucchini and cook an additional 2 minutes or until the onions are completely tender.

• Step 4: Cook the orzo. Add the evaporated milk, chicken broth whisked with cornstarch, lemon zest and lemon juice, chicken bouillon, dried thyme, salt and pepper. Simmer for 8-10 minutes, or until orzo is tender, stirring occasionally.

• Step 5: Add the cheeses. Stir in the mozzarella cheese until melted followed by the feta, fresh basil, fresh dill and fresh parsley. Dig in!

• Swap protein: Swap the chicken for rotisserie chicken, ground chicken, chicken sausage, lean ground beef or Italian sausage or add roasted or sautéed shrimp or salmon at the end of cooking. This lemon orzo would also be great to stir in leftover chicken, pork, or steak!
• Add extra veggies: Add sautéed mushrooms, eggplant, bell peppers, green beans, tomatoes, peas, corn or spinach to the orzo. You will want to stir the peas and spinach into the orzo after simmering.
• Add artichokes: Artichokes are tender, slightly sweet and nutty. Purchase artichoke hearts in water NOT marinated. The marinated ones often have an acrid taste. Chop and add to the simmering sauce. 
• Make a crunchy topping: Add panko toasted in butter and olive oil to the top of the lemon orzo. 
• Swap cheese: Instantly change the flavor profile by changing one or all of the cheeses. You can swap the feta for Parmesan, and the mozzarella for Gouda, Havarti, cheddar, Pepper Jack, etc.

Orzo FAQs