Babs' dinners for every day

Internet sensation and America's grandma Babs Costello delivers recipes that are perfect for all the days of the week

- Babs Costello

Chicken with Orzo, Corn & Goat Cheese

Babs says to use frozen corn instead of fresh in this dish—the extra moisture makes it saucier

2 (lbs.) bone-in, skin-on chicken thighs (4-6 thighs), patted dry

3 tsp. kosher salt

1 Tbs. extra-virgin olive oil

1 cup orzo

2 shallots, finely chopped

3 cloves garlic, chopped or grated

2 pinches crushed red pepper flakes

2 cups chicken broth

1 (10 oz.) bag frozen corn (no need to thaw)

1 pint fresh cherry tomatoes, halved

4 oz. herbed goat cheese, crumbled

¼ cup thinly sliced fresh basil

• Heat oven to 400°F. Season chicken all over with 1 tsp. salt. In large ovenproof skillet, drizzle oil; add chicken skin side down. Over medium-high heat, cook, flipping once, until golden and pieces release easily, 4–10 min. per side (first side will take longer). Transfer to plate skin side up (it won't be cooked through yet).

• Reduce heat to medium; pour off all but 2 Tbs. of fat. Add orzo, shallots, garlic, 1 pinch of pepper flakes and 1 tsp. salt. Cook, stirring, until orzo is golden, 1–2 min. Stir in broth and corn, scraping up any browned bits. Once simmering, nestle chicken on top, skin side up. Bake until orzo is tender and chicken is cooked through, 13–17 min.

• Meanwhile, in medium bowl, stir tomatoes, remaining 1 tsp. salt and pinch pepper flakes. Top chicken with tomato mixture; crumble goat cheese on top. Let stand a few min. Sprinkle with basil and serve.

Servings: 4. Active time: 20 min.

Total time: 1 hr.

Big Italian Sub Salad

To get this toss on the table even faster, Babs says you can sub in store-bought croutons for homemade

1 hoagie roll, cut into 1" pieces, 6 cups