Crispy Chicken with No-stir Lemon Risotto

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I picked up a new magazine recently called Better Homes and Gardens. Lots of yummy recipes, the one on the front cover really caught my interest. No-stir lemon risotto was the 4 words that dragged me in. C’mon let’s face it people. Risotto is HARD to make sometimes and this one came out perfect with no troubles at all. Except for the fact that some of the lemon broth had boiled over the pot and kind of stained my oven but cleaning can fix that. I just don’t really like it when that happens.

The risotto was really rich and creamy. This dish almost reminded me of an upscale version of a casserole that my Dad used to make called Chicken Cheese hotdish, and I felt like I was eating in a fancy restaurant with this meal. Loved the chicken too, it was really crispy. Could maybe use some kind of sauce the next time?

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Ingredients

2 14.5 ounce cans reduced sodium chicken broth

1 1/3 cups Arborio rice or short grain white rice

1/2 cup chopped onion

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

4 6 ounce skinless boneless chicken breast halves

3/4 cup panko bread crumbs

1/3 cup grated Parmesan Cheese

1 teaspoon dried oregano

2 eggs lightly beaten

1/4 cup milk

3 tablespoons olive oil or vegetable oil

1 1/2 cups frozen peas

1/2 cup of grated Parmesan cheese

 

1. In a medium saucepan combine broth, rice, onion, and lemon juice. Bring mixture to boiling; reduce heat. cover and simmer for 18 minutes.

2. Meanwhile place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick . discard plastic wrap.

3. In a shallow dish stir together bread crumbs, the 1/3 cup Parmesan cheese, the oregano, and lemon peel. In a second dish stir together eggs and milk. Dip chicken into egg mixture, then into crumb mixture to coat.

4. In a 12-inch skillet heat oil over medium heat. Add chicken; cook for 2 to 3 minutes on each side or until golden and chicken is no longer pink. Transfer chicken to a cutting board.

5. Stir peas into the risotto. Cover and cook for 3 minutes more. Stir in the 1/2 cup grated Parmesan cheese. To serve, slice chicke. Place risotto on a serving dish and top with sliced chicken. If desired, top with additional parsley and lemon peel.

 

 

Caprese Chicken

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Tomato + Basil + Mozzarella on top of ANYTHING is good. Or good in anything in general. My tomatoes in my garden are FINALLY turning red, half of them anyway…. but some also have some teeth marks in them. So, I don’t trust those. I also have an abundance of basil in the garden right now and have been making lots of pesto. Pesto on top of mozzarella and tomatoes would be good too.

This is so simple to make. I just used a bottle of Italian dressing to marinade the chicken in. You could use whatever you want. Pesto would even be good as a marinade. Grill or cook the chicken until it is done and top it with some mozzarella cheese. Let that melt for a bit on top of the chicken. Then place a tomato on top and sprinkle on some fresh basil. Talk about a good and satisfying meal!

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Ingredients

4 tablespoons chopped fresh basil
2 tablespoons red wine vinegar
2 garlic cloves, minced
Salt and pepper
4 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/4-inch slices, halved, and patted dry
4 chicken breasts, about 1 1/2 to 2 pounds (see note above)
2 large tomatoes, cored and cut into 1/2-inch slices

Full recipe at Mel’s Kitchen Cafe

Grilled Chicken Couscous with Apricots and Pistachio

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This meal has probably been one of the best meals we’ve had in a long time. Really impressed. I had to have a bite of everything together, the couscous, chicken, glaze, and grilled apricots. Bobby Flay really nailed this one and it’s pretty healthy too. The only part I didn’t like was boiling the vinegar. Ben got a really good woof of that when he came back from setting the grill up. Not a pretty smell, but it sure does make a really good glaze for the chicken when it’s all cooked down.

I wish I had had my new camera when I made this. Might have to make it again when I do get it and take a better picture, yes really folks it was that good. I’m taking leftovers tomorrow for lunch.

Recipe from Bobby Flay

Ingredients
Couscous:

1 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 cups instant couscous
1/2 cup chopped pistachios
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
Freshly grated lime zest, as needed

Apricot-Balsamic Glaze:

2 cups balsamic vinegar
2 tablespoons apricot jam

Chicken and Apricots:

4 boneless, skinless chicken breasts (6 to 8 ounces each)
6 fresh apricots or 3 nectarines, cut in half and pits removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper

Directions

For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.

Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.

For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.

For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.

Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.

Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.

Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze

Trisha Yearwood’s Chicken Tortilla Casserole

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Sadly, I had to eat this dish all by myself. I wish I could have shared it with somebody because it was so good. My husband wouldn’t eat it because he’s lactose intolerant. Guess he’s missing out! I think it would suck to be allergic to dairy. I just love cheese so much.

I love Food Network dearly and I thought the decision they made with Paula Deen was a little unfair and now Smithfield is doing the same thing. People make mistakes and she apologized. Robert Irvine lied on his resume but they hired him back on later. I hope that is what the Food Network decides to do with Paula Deen. I know some people are going to the extreme of boycotting the Food Network. I can’t put myself to do that, because there are so many shows that I like to watch on that network. Trisha Yearwood is starting to grow on me. Her food is really good and I just loved this casserole she made on her show this weekend. I would definitely make this again but use substitutes like soy milk for the gravy. Sorry this dish didn’t turn out so pretty in the picture, but don’t be fooled by the picture. It was pretty damn good!

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Did anyone catch the super moon this weekend? It was pretty sweet.

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This picture I took on Sunday night. I was getting so frustrated with my camera. Taking pictures of the moon is hard.

Here is one on Saturday night. The moon almost looks like a big gigantic melon in the sky.

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Chicken Tortilla Casserole recipe from Trisha Year

Ingredients

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar

Directions

Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don’t have enough.)

Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.

In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.

Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
Chicken Gravy:

6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

 

If you like Trisha Yearwood recipes try her Country Quiche!

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