OVEN CHICKEN RISOTTO
(Southern Living Magazine)
2 TB butter
2 1/2 C chicken broth
1 C uncooked Arborio rice (short grain)
1/2 small onion, diced finely
1/2 tsp salt
2 C chopped rotisserie chicken, any flavor
1 (8 oz) package FRESH mozzarella cheese, cut into 1/2-inch cubes
1 C cherry or grape tomatoes, halved
1/4 C shredded fresh basil
Freshly cracked black pepper (optional)
Preheat oven to 400 degrees. Place butter in a 9 x 13-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.
Bake, covered, for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil and pepper. Serve immediately.
*Make sure the chicken is heated before adding it!
Monday, October 25, 2010
Friday, October 15, 2010
I have a problem. I guess it's more like a confession that I need to make. Ok, here it goes....I have hundreds of recipes in my "to try" file. I am totally obsessed with collecting recipes! This cake is a reason why my obsession can become a problem. I have had this recipe for about 5 years and after finally making it, realized I had wasted those years of my life having never tasted it. It is one of those desserts. One that people will ask you to make. One that will be your "go to" cake to make for guests or take to potlucks and parties. It's one that you won't ever forget about amongst all of your other dessert recipes. It's cool to watch it bake so keep your oven light on. The chocolate "swallows" the ricotta and it ends up on the bottom. With all that said, GO MAKE IT!
ITALIAN LOVE CAKE
1 (18.5 oz) package chocolate cake mix (any variation will do)
2 pints part-skim ricotta cheese (or whole if you're feeling naughty)
3/4 C white sugar
1 tsp vanilla extract
1 (3 oz) package instant chocolate pudding mix
1 C milk
1 (12 oz) container frozen whipping topping, thawed
Preheat oven to 350 degrees F.
Prepare cake mix as directed on box. Grease a 9x13x2 inch baking dish then pour batter in. Set aside.
Combine ricotta, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
Bake for 75 minutes if using a glass dish or 90 minutes if using a metal dish.
Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake. Keep leftovers refrigerated.