Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

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Friday, July 29, 2011

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.

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