Bruschetta Chicken over Risotto

Thanks to Angie for this recipe. It was amazing! Everyone here loved it! This was my first experience with Risotto ever. First experience making it and tasting it. Kevin actually liked the Risotto better than regular rice. The consistency is slightly different and it’s more dense and creamy. The meal went together perfectly. It was a little more work then set it and forget it, but well worth the effort. I served this with a simple side salad. It would have been nice to have had some dinner bread to go along with it. However, it was very filling.

1 cup Baby Arugula Leaves, chopped small

8 oz Fresh Mozzarella, cubed

1 (16 oz) package Risotto

4 tbsp Olive Oil

1 cup fresh diced tomatoes

¼ cup olive oil vinaigrette

1/2 tsp salt

1/8 tsp pepper

1 cup Italian bread crumbs

4 tbsp grated parmesan cheese

4 chicken breasts

4 tsp minced garlic

Prepare risotto following package instructions. (If instructions call for butter, use olive oil instead)

Combine tomatoes, arugula, cheese, salt, pepper and vinaigrette and set aside.  

Preheat large sauté pan on medium 2-3 minutes. Add 3 tbsp oil to pan.  Combine breadcrumbs and 2 tbsp parmesan cheese in a bowl. Coat both sides of chicken. Add chicken to pan, cover and cook until done.

Stir in garlic and 2 tbsp parmesan cheese into risotto and cover. Cook and stir 2-3 more minutes until rice is creamy and tender.

Add risotto to plate, top with chicken. Finish with tomato mixture on top.

Lime Chicken Tacos (Crockpot)

Yummy! This recipe makes about 12 tacos. It’s so flavorful and easy! Can’t wait to make it again!

3 lbs Boneless, Skinless Chicken

3 tbsp Lime Juice

1 tbsp Chili Powder

1 cup Frozen Corn

1 cup Chunky Salsa

12 (6 inch) tortillas

Sour Cream, Shredded Mexican Cheese, Lettuce and Tomatoes

Place chicken in crockpot. Combine lime juice and chili powder. Pour over chicken. Cover and cook on low for 5 to 6 hours. Shred chicken using 2 forks. Add corn and salsa. Cover and cook until heated through for about 30 minutes.

Baked Rotini and Ham

I found this recipe online and it looked worthy of trying. It was simple to make. Probably one of the best features is that this can be made ahead of time and stored in the refrigerator overnight. If you need a casserole for an event and time is not on your side, try this out. I enjoyed this. Kevin on the other hand, wasn’t as fond of it, but that’s because he isn’t a huge ham fan.  

8 oz Rotini

1 (16 oz) Jar of Alfredo Sauce

½ cup Milk

½ cup Shredded Mozzarella

½ cup chopped, cooked ham

1 tsp Italian Seasoning

1/8 tsp grated black pepper

¼ cup Grated Parmesan Cheese

Cook Rotini and drain. Stir in alfredo sauce, milk, mozzarella, ham, seasoning and pepper.

Transfer to a baking dish, top with parmesan. You may cover and refrigerate for up to 24 hours.  

Cover dish, bake on 350 for 30 minutes. Allow to stand 10 minutes before serving.

Crockpot French Dip Sandwiches

Okay, two words about this recipe… THESE. ROCK. I made these when my parents were visiting and EVERYONE loved them. I believe they were my Dad’s favorite. I’ve made a similar recipe before, that was more involved. This one is simple and easy. However, I did change this up a little to add certain things from the harder French dip recipe. You’ll find my recipe below.

I’d like to thank Crock Pot Recipe Exchange for posting this amazing recipe. Her original recipe can be found by clicking here.

Enjoy!

2 lbs Round Steak (cut in thin strips)

1 Green Pepper (sliced)

1 Onion (Sliced)

3 small jars of whole mushrooms

1 large box of Beef Broth

1 Envelope of Dry Italian Salad Dressing Mix

Montreal Seasoning (applied liberally)

French Bread

Provolone Cheese

Mayo and Horseradish (mixed)

Spray crockpot with nonstick spray. Add meat, peppers, onions and mushrooms. Combine broth, salad dressing and Montreal seasoning well. Pour in crockpot. Cook on low for 7 to 8 hours.

Spread mayo/horseradish lightly on bread. Add meat, onions, peppers and mushrooms. Top with provolone cheese. Place on pan and place in the oven on 350. Allow bread to brown a bit and cheese to melt.

Serve with broth in a side bowl for dipping.

Chicken Parmesan

My friend Angie sent me this recipe. The first time I made it, it turned out really yummy…. However, I made it when my parents and aunt were here and it was so much better. This is probably one of my favorites. Goodness, it was excellent. The trick is to make certain that you use a nonstick pan. I used a stainless pan the first time and it didn’t turn out as well. I can’t wait to make this again!

4 Chicken Breast

2 Jars of Pasta Sauce    

Shredded Parmesan Cheese

Shredded Mozzarella

Italian Seasoning

Italian Bread Crumbs

Garlic Powder

Salt and Pepper

Pasta

Olive Oil

1 Egg

1 Onion

Season chicken breast with garlic, Italian seasoning and salt and pepper. Dip breast into beaten egg and coat on both sides. Dredge through parmesan cheese, followed by bread crumbs. Heat oil until hot, add chicken. Turn several times. Cook noodles. Poor pasta into a casserole dish, add chicken, layer with mozzarella and parmesan cheese. Caramelize an onion and add as topping. Bake until heated through.

Ravioli’s with Bava/Vodka Sauce

My BFF sent this recipe to me via text message. When I lived down in Florida, we used to go to this Italian joint and ALWAYS order the same thing; pasta with bava sauce. I miss it! When she sent this easy to make recipe to me and said, you have to try it! I went and picked up the couple of things I didn’t already have in my pantry and guess what? It was simple and oh so delicious!  

Frozen Cheese Raviolis

1 lb Ground Turkey

1 Jar of Pasta Sauce (We used Ragu Chunky with Tomato, Garlic and Onion)

1 Philadelphia Cooking Crème in Savory Garlic

Shredded Mozzarella

All you do is boil your ravioli according to the directions, drain and set aside. Brown the turkey, add sauce and cooking crème. Allow to heat through and melt together. Add ravioli to sauce. Top with cheese and allow to melt.