Caribbean Chicken

This dinner was super easy, quick and delicious! The hubs loved it; and that's all that matters! Try this and I think it will become part of your repertoire.

I did add two things to this for our personal tastes: onions & garlic. I love onions, so I cut half of a large onion into thin strips from the root to the end and sauteed them with the chicken until they were browned & carmelized. I also grated 1 clove of fresh garlic into the sauce mixture. If you don't have a grater, just finely mince the garlic and add it! Enjoy!

Caribbean Chicken (from RealMomKitchen.com)

• 1 T olive oil
• 4 boneless, skinless chicken breasts (*Note: I only used 3 because they were pretty large)
• 1 1/4 C salsa (*Note: Use your favorite here. I used Pace Medium salsa and it added a kick to the sauce! Use the mild if you don't like things so spicy)
• 1 medium onion sliced
• 1 clove of garlic, finely minced or grated
• 1/2 C marmalade (*Note: I used orange marmalade)
• 1 1/2 T brown sugar
• 3 T fresh lime juice (*Note: I just used a whole lime)
• 1/4 t cinnamon
• 1/4 t ground cloves
• Cooked white or brown rice

1. While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes). If any juices remain in the pan after cooking the chicken, drain off the juices.
2. Add the onion to the pan with the chicken and cook over medium high heat until the onions are soft and slightly brown (add salt to the onions to help them along)
3. In a medium bowl, combine salsa, marmalade, garlic, brown sugar, lime juice, cinnamon, and cloves. Mix well.
4. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally.
Serve over hot rice. Garnish with lime and orange wedges if desired.

You may substitute allspice in place of the cinnamon and cloves.

Creamy Parmesan Risotto

Risotto is special. It's creamy, cheesy, tangy and oh-so-delicious. So, it should only be something you make on a special occasion, right? WRONG! I made this today...for lunch. No special reason, no big deal...just because I wanted it and we happened to have some white wine (one of the required ingredients!).

Risotto sounds hard. It sounds gourmet. It's not. It's so easy, it just takes some TLC, patience and a strong stirring arm! Please make this. Once you taste it, your stomach will love you. Promise.

My notes: There are so many variations of risotto. It's literally a blank canvas and you can do anything to it. I chose this one today. I've also made risotto with basil pesto stirred in at the end. If you google risotto recipes you will find something you like! I didn't add any meat but I've made this with shrimp & chicken before! The thing about risotto is that you have to babysit it. You've gotta stir & stir between each time you ladle in the stock. It should only take about 20-25 minutes on medium-high heat.

About the wine...it's really required. All the alcohol is cooked out. The flavor is irreplaceable. Sorry, it just is. There are so many affordable bottles of wine out there - find the cheapest bottle of white wine and use it for this!! You need a cup! Bonus tip: You can freeze wine in ice cube containers or little sandwich baggies for later if you don't drink it! The recipe says to use fresh grated cheese...I use the stuff in the green can. I mean, I already splurged on the wine! By all means use fresh or pre-grated!

Creamy Parmesan Risotto (from RealSimple.com)

Ingredients
3 to 4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc (I used Riesling because it's what I had - just pick the cheapest bottle of white wine!)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving


Directions
1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.

2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.

3. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

4. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.

Chicken Parmigiana Quesadillas with Cheesy Marinara Rice

My friend Carla and I found this recipe about 2 years ago. It comes from Publix Apron's Meals and it couldn't be easier. Plus it's delicious and if you're in a hurry, it takes probably 15-20 minutes to make! This is a great meal to make if you have kids because the chicken is actually breaded chicken nuggets and what kid doesn't like chicken nuggets?! You could puree or shred some zucchini and hide it in there for added nutrition or add some chopped peppers! These are a hit as a week night dinner or as hors d'oeurves. The cheesy rice is a great addition. I use it all the time to complement other dishes too. Tip: Heat up the extra marinara sauce to dip your quesadillas in! Enjoy!

My notes: I use my favorite jarred marinara sauce (I like Bertolli or Prego, personally). I have a small George Foreman grill that I use to make these but if you don't have one, just use a wide skillet and flip once after the first side is browned & the cheese is melted. For the rice, I use Uncle Ben's 90 second microwaveable rice - it's called Cheesy Rice, I think. That is what you want for this! Again, I just use the same jarred sauce for this that I used for the quesadillas. I've used fresh & pre-minced garlic - it doesn't matter. I don't have a garlic press so I grate it into the rice or just use the pre-minced - it isn't as strong as raw garlic anyway.




Chicken Parmigiana Quesadillas (rice recipe below)

10 ounces frozen breaded chicken tenders or strips
8 medium-size flour tortillas
cooking spray
1 cup shredded Italian-blend cheese, divided
1 1/2 cups tomato pasta sauce with olives, divided (I just used my favorite jarred sauce - I hate olives)

Preheat two-sided tabletop grill. Place chicken tenders on plate (may be paper). Microwave on HIGH 3-5 minutes or until heated. Cut chicken into bite-size pieces. Lightly coat one side of the tortillas with cooking spray. Arrange 4 of the tortillas on clean work surface (sprayed side down). Sprinkle 2 tablespoons of the cheese over each tortilla, then one-fourth of the chicken. Spoon one-fourth of the marinara sauce over the chicken; then sprinkle with 2 more tablespoons of the cheese. Cover each with remaining tortillas (sprayed side out).

Place one or two quesadillas on grill (depending on size of grill). Cook 4-5 minutes or until golden. Let stand 2-3 minutes before cutting. Cook remaining quesadillas. Cut each quesadilla into wedges and serve.Note: Quesadillas may be cooked in large sauté pan preheated on medium. Double cooking time, turning once.

Cheesy Marinara Rice

1 (8.5-ounce) pouch pre-cooked rice with cheese
1 cup tomato pasta sauce with olives
3 fresh garlic cloves
4-5 sprigs fresh Italian parsley (rinsed)

Combine rice and pasta sauce in small saucepan on medium. Crush garlic, using garlic press, into rice. Use knife to remove garlic from bottom of press. Chop parsley finely (1 tablespoon); stir into rice. Cook 2-4 more minutes, stirring occasionally, or until thoroughly heated. Reduce heat to warm; cover until ready to serve.