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One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken

Before I get into this recipe, I just want to say a heartfelt thank you for all the lovely messages and words of encouragement I received about my Baked Wings Cookbook. It was a labour of love, one I enjoyed so much because sharing my favourite recipes is what makes me “click”.

I used to work in corporate finance. Suits and heels and 15 hour days, jetting around the world on the job. I took a huge risk, throwing it all away to pursue my passion for food.

The irony is, I work harder now than I did “in corporate”. But I’ve never been happier.

Sharing food I love and helping people cook fabulous food for their family and friends is what I was meant to do. I really feel like I’ve found my calling in life. And it’s because of you, all of you, who read my recipes, anecdotes about my life, share your tips, stories about your life, help other readers with suggestions, send me lovely messages and ask questions about my recipes.

Ingredients

CHICKEN

• 2 - 3 tbsp Lemon Pepper Seasoning (Note 2)
• 1/2 tbsp olive oil
• 2 lb / 1 kg chicken thighs , skin on and bone in (5 pieces) (Note 1)

RISOTTO

• 1 cup milk (I use low fat)
• 1/2 tsp salt
• 1/2 cup white wine , any (or stock or water)
• 4 cups chicken broth (stock)
• Black pepper
• 2 tbsp butter
• 1 1/2 cups risotto rice (arborio)
• 4 garlic cloves , minced
• 1 onion , finely diced

RISOTTO FINISHES

• Fresh thyme leaves , or finely chopped parsley, chives or oregano (optional)
• 1/2 to 1 cup milk (preferably warmed)
• 1 cup freshly grated parmesan (lightly packed)
• 2 tbsp butter

Instructions

• Preheat oven to 180C/350F (fan forced) / 200C/390F (conventional).

CHICKEN

1. Coat chicken with Lemon Pepper Seasoning, using most of it on the skin.
2. Heat olive oil over medium heat in a large oven proof fry pan (Note 3).
3. Place the chicken in the pan skin side down. Cook for 3 minutes then turn the heat up to medium high and cook for a further 2 minutes or until browned. Turn and cook for 3 minutes. (Note 4)
4. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.

RISOTTO

1. Return the pan to the stove, still on medium high.
2. Melt butter in the pan. Add garlic and onion and cook for 2 minutes or until onion is translucent.
3. Add rice and stir until the grains turn from white to translucent. Add wine and cook for 1 to 2 minutes, or until the wine is mostly evaporated.
4. Add chicken broth, milk, salt and pepper. Bring to a simmer on the stove. Give it a quick stir then place the chicken on top of the rice (pour juices on the plate in too). Then place a lid (or foil) on the pan and transfer to the oven.
5. Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is firm but just cooked (not mushy!) and the chicken is crispy.
6. Remove the chicken from the rice. Stir through Risotto Finishes, using the milk to get the risotto to a creamy consistency.
7. Return chicken on top. Serve immediately, with fresh thyme leaves and extra parmesan, if desired.

Best Grilled Chicken Marinade

I’ve been asked for my Grilled Chicken marinade recipe time and time again and have kept it very close to the vest.  This is my grilling GO TO recipe every time and always will be.  I wait all winter for summer to come just so I can fire up the barbeque and slap this chicken on the grill!

When I get really desperate, come January, I make it inside on my grill, but boy does it smoke up my house.  Plus it’s just not the same as being outside on a warm summers night, with a drink in hand, filling the skies with the intoxicating smell of honey chicken on the bbq.

I’m making a public apology to all my neighbors that are down wind.  Between my bbq and my husbands obsession with LARGE fires in the fire pit … well, maybe I should just invite them over and once they bite into this chicken they will understand perfectly why we are on such good terms with the Fire Dept.

INGREDIENTS:

• ground black pepper to taste
• 1/4 cup extra virgin olive oil
• 1/4 cup brown sugar
• 1 1/2 teaspoons kosher salt
• 6 skinless, boneless chicken breast halves
• 1/4 cup cider vinegar
• 3 tablespoons Dijon mustard
• 1/2 lemon, juiced
• 3 cloves garlic, minced
• 1 lime, juiced

INSTRUCTIONS:

1. Mix all ingredients together in a bowl except the olive oil
2. Drizzle in oil very slowly while whisking quickly
3. Put the chicken in a large Ziploc bag and pour between 1/2 ~ 3/4 of the marinade over it.
4. Put the chicken in the fridge and marinate at least 2 hours
5. Grill chicken over med/high heat and cook until juices run clear

Chicken Broccoli Rice Casserole

This gluten-free chicken broccoli rice casserole is my family’s favorite casserole. I’ve been making it for 15 years! My boys love the broccoli and cheese the most!

I love that it is a naturally gluten-free recipe, so I didn’t have to make changes to it when we had to go gluten-free. The best part is that this is a great meal to make ahead and put in the freezer.

There have been so many times in my life when I’ve been thankful to have some healthy, hearty meals stocked in my freezer.

Freezer meals were a lifesaver when I had a newborn baby, sick kids, when I was recovering from surgery or one of my children was recovering from surgery, or when I was so sick before my celiac diagnosis and couldn’t cook for my family. All of those times, I was thankful for being able to pull a meal out of the freezer to defrost, then bake for an easy dinner.

INGREDIENTS:

• 5 cups shredded chicken
• 1 tsp. salt
• 1 tsp. garlic powder
• 6 Tbsp. salted butter
• 6 cups cooked long grain brown rice or basmati rice
• 16 oz. (4 cups) cheddar cheese, shredded, divided
• 3 heads fresh broccoli
• 2 cups sliced fresh mushrooms
• 1 1/2 cups milk
• 2 tsp. minced garlic

INSTRUCTIONS:

1. Precook your rice to yield 6 cups of cooked rice. Precook your chicken and shred, to yield 5 cups shredded chicken.
2. Spray three 8x8" oven and freezer safe baking pans (glass, aluminum, foil, or Gladware oven pans) with non-stick cooking spray. Set aside.
3. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese is all melted.
4. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently.
5. Remove from heat and divide the mixture evenly in the three baking pans. Sprinkle the remaining cheese evenly over the three pans.
6. Seal the containers, label and put in the freezer, or bake immediately.
7. When ready to bake, thaw completely, remove any lids, and preheat oven to 350°. Bake until casserole is heated throughout and broccoli is tender, about 30 minutes.

BROCCOLI AND CHEESE RISOTTO

I love Risotto, I know I’ve said it before and I’ll say it again. It may take a little while to make but it’s totally worth it.

When I first started making risotto I would literally stand in the kitchen and watch it the entire time it was cooking because I was convinced that I was going to screw it up. But once you get the hang of making it you don’t really have to watch it like a hawk haha.

It’s delicious and creamy and you can pretty much make any flavor that you want! I normally stick with savory risottos but I’ve been known to make a sweet dessert risotto a time to two!

INGREDIENTS:

• 2 cups shredded cheddar cheese
• Paprika *optional for sprinkling on top
• 3 tablespoons butter
• 2 -3 cups broccoli, chopped
• 1 cup arborio rice
• 3 cups chicken broth

INSTRUCTIONS:

1. For the Broccoli: Cook the broccoli either in the microwave or on the stove top. For the microwave, place the broccoli into a medium sized bowl and toss with about 3 or 4 tablespoons of water. Place into the microwave and cook for about 4 minutes until tender. Drain water and set aside. If you\'ve rather cook it on the stove top, bring a pot of water to a boil, add broccoli and cook for 3-4 4 minutes until broccoli is tender.
2. Drain and chop the broccoli (I chopped mine super fine and mainly only used the \"tree tops\" for this, but you can use the whole thing if you want). Set aside.
3. Pour the chicken broth into a small sauce pan and place it onto the stove top over low heat just to warm it up a bit.
4. In a large pot, melt the butter over medium heat.
5. Add in the arborio rice and stir. Let it toast in the melted up for about 3 minutes, stirring occasionally.
6. After about 3 minutes, stir in 1 cup of the chicken broth. Let simmer until almost all of the liquid is gone.
7. Add the second cup of chicken broth and stir. Again, let the rice simmer until the liquid is gone.
8. Add the 3rd cup of chicken broth and stir. Right before all of the liquid is gone, add in the broccoli and stir. Remove from the heat and add in the cheese. Stir the rice and cheese until all of the cheese is melted.
9. Serve hot.

Grilled Honey Lime Cilantro Chicken

Honey + Lime + Cilantro = one of my favorite flavor combinations.  Something about the sweet honey and tangy lime plus the cilantro infuses this chicken with such amazing flavor.   I love cilantro!  It is one of my favorite herbs to cook and garnish with.

This marinade comes together quickly and I love to marinade for a few hours so the chicken can soak up the delicious flavor.  I am seriously all about the quick and easy BBQ dishes lately.

Since the weeks are starting to get so busy and school is almost over this chicken was a delicious meal that my entire family loved.  After a busy day we love to just spend time in the backyard while we BBQ.  It was fun to enjoy the sun after a long week of rain.

Ingredients:

• ½ cup cilantro, finely chopped
• ½ teaspoon salt
• 1 Tablespoon olive oil
• 2 garlic cloves, minced
• ¼ teaspoon pepper
• 2 pounds boneless, skinless chicken breasts, or thighs
• 2 Tablespoons Soy Sauce
• ¼ cup lime juice
• ½ cup honey

Instructions:

1. Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
2. Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

Chicken Parmesan Crescent Bread

Sometimes the best meals are created by accident or necessity. This one started with necessity as I stared at some leftover shredded chicken that I needed to use. After continuing to dig through my fridge, I saw the crescent dough and suddenly got inspired to make this filled Chicken Parmesan Croissant Bread. To keep things simple, I just tossed the chicken with marinara sauce, added some cheese, and filled the bread. It really couldn't be easier. And the results are well worth the little work it does take.

The trickiest part of making this bread is creating the braid. But believe me, although it may look hard, it is really simple. Once you have laid out your crescent dough, you are going to cut lines in the dough along both sides using a pizza cutter. The trick is to make sure you leave enough space in the middle for the filling. Then the cut sides will be braided over the top of the filling. Use the below picture to help.

Ingredients:

• 1 cup shredded mozzarella cheese (4 oz)
• 1 cup chopped cooked chicken
• 1 1/2 cups Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar)
• 1/4 cup plus 1 tablespoon grated Parmesan cheese
• 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1 tablespoon butter
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder

Instructions:

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In medium bowl, mix mozzarella cheese, chicken, 1/2 cup of the pasta sauce and 1/4 cup of the Parmesan cheese; mix well.
2. If using dough sheet, unroll dough, and place on cookie sheet to form 13x7-inch rectangle. If using crescent rolls, unroll dough and place on cookie sheet, pressing to form 13x7-inch rectangle and firmly pressing perforations to seal.
3. Spread chicken mixture in 3 1/2-inch-wide strip lengthwise down center of dough all the way to ends. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
4. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in Italian seasoning and garlic powder; brush mixture on top of braided crescent dough. Sprinkle with remaining 1 tablespoon Parmesan cheese.
5. Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. In small, microwavable bowl, heat remaining 1 cup pasta sauce covered on High 30 to 60 seconds or until warmed through. Serve with crescent braid.

Cheddar Bacon Risotto

I'm totally in love with this! Yummy. Pinned and tweeted. We appreciate you being a part of our party, and I hope to see you on tonight at 7 pm. We love partying with you! Happy Monday! Lou Lou Girls.

This looks delicious! What a great side or meal just by itself! Thanks so much for sharing this at the Project Parade:) Hope to see you there again this week!

Ingredients:

• 1/4 cup bacon, chopped
• 1/2 cup Greek yogurt
• 1 small onion, diced
• 2 cloves garlic, crushed
• salt and pepper to taste
• 4 cups chicken broth
• 1-2 Tablespoon Bacon grease or oil
• 1 cup shredded cheddar cheese
• 1 1/2 cups Arborio rice
• 1/2 cup white wine
• 1 1/2 tsp. dry ground mustard

Instructions:

1. Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
2. Stir in garlic, cook for 1 minute.
3. Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.
4. Pour in wine, and a 1/2 cup of broth, stir until all liquid is absorbed.
5. Repeat the process-add remaining broth 1/2 cup at a time, stirring regularly (and often) until no liquid remains.
6. Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.
7. Salt and pepper to taste.
8. Top with fresh shredded cheese and bacon pieces, serve immediately.

Grilled Barbecue Chicken and Vegetables in Foil

Come to think of it, we can never get enough of this. You just can’t stop taking, bite after bite… By the end of they day?!? Only crumbs remain. Seriously awesome chicken… seriously.

Okay so, the chicken and veggies are really incredible. I enjoy this more than the Italian Chicken I made for you last year. This is packed with enough flavor that I’d MAYBE consider eating it without the barbecue sauce. I’m lying.

The real winner here IS the barbecue sauce! AND I want to slather it on everything humanly possible.

Ingredients:

• 8 asparagus spears
• salt and fresh ground pepper , to taste
• 1 zucchini , sliced into thin rounds
• 1 red , green or yellow bell pepper, cut into thin strips
• extra virgin olive oil
• 1/2- cup barbecue sauce
• 8 aluminum foil sheets large enough to wrap around one chicken breast
• 4 (4-ounces each) boneless, skinless chicken breasts

Instructions:

1. Preheat the grill to medium-high heat.
2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
4. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
5. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
6. Drizzle chicken and vegetables with little olive oil.
7. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
8. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
9. Chicken is done when thermometer reads 165 F.
10. Allow the chicken to rest for a few minutes.
11. Serve.

IF COOKING IN THE OVEN:

1. Preheat oven to 400F.
2. Prepare chicken as directed above.
3. Seal the packets closed and transfer to a baking sheet.
4. Bake in the oven for 25 minutes, or until done.
5. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
6. Remove from broiler.
7. Brush with more barbecue sauce. (optional)
8. Serve.

Easy Black Beans and Rice Recipe

Since I can eat way more than my fair share of black bean rice, I like to double the recipe so we have leftovers for lunches. It works well in lunchboxes, or I like to make a quick burrito bowl with the addition of some lettuce, salsa, sour cream and cheese.

I found inspiration for this recipe on AllRecipes years ago, and I think it may be the first time I ever cooked with cumin. I was instantly sold! If you haven’t yet cooked with cumin, just trust me that it makes the dish. It’s definitely worth buying a jar if you don’t already have some. I always include it in my Mexican recipes now because I love its distinctive flavor, and it’s all thanks to these black beans and rice.

INGREDIENTS:

• 15 ounces canned seasoned black beans drained and rinsed
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon cumin
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup white rice I like medium grain
• 1/4 cup finely chopped onion
• 2 cloves garlic crushed or minced

INSTRUCTIONS:

1. In a medium saucepan, heat olive oil over medium-high heat. Add onion, and sauté 3 minutes, until onion is tender and starting to brown. Add garlic, and sauté one minute longer. Add uncooked rice, and stir and sauté 2 minutes.
2. Add broth, salt, and cumin. Stir together, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
3. Remove lid, stir in beans, and cover again. Turn off heat, and let stand for 3 minutes before serving. Add salt and pepper to taste.