Risotto with Grilled Chicken


Risotto with Grilled ChickenA trip to a grocery store is made for me when free samples are involved. I love trying out new foods, no matter how small the sample size may be, and sometimes, I find a new meal, snack, or recipe I love in the process! :) Such was the case when I tried this risotto sample; as soon as I tasted it, I knew I wanted to make it at home as well. Risotto, by the name alone, first made me nervous, as I thought it would be complicated {cooking, compared to baking, is not something I do as often anyways}. Thankfully, my initial opinions were totally off the mark! This recipe is simple and quick to complete – I imagine it would make a perfect weeknight dinner. This risotto can also be easily adapted to fit your preferences. A few swaps of ingredients could be an interesting experience to try out! The bottom line? There are very few reasons for you not to try this, so what are you waiting for?

Risotto with Grilled Chicken Loosely adapted from Venda Ravioli


  • 2 pound chicken cutlet, grilled at 1/2 inch thick
  • 1 stick butter
  • 1 tablespoon minced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup white wine {obviously, have an adult buy this if you are a teen like me! The alcohol will then evaporate as it cooks.}
  • 2 cups risotto
  • 1 quart chicken stock
  • 1/4 cup pine nuts
  • 1/2 pint pesto
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup canned sliced mushrooms
  • salt and pepper

to make

  1. Chop your chicken into bite-size pieces.
  2. Melt 1 tablespoon of butter in a large saucepan over medium-high heat.
  3. Add the shallots and garlic. Sauté until translucent.
  4. Add the wine, and reduce heat. Add in the dry risotto, and mix. Cook the rice until only the edges are translucent.
  5. Meanwhile, heat the stock over low heat.
  6. Mix in the pine nuts to the rice mixture, and increase heat.
  7. Begin adding the stock to the rice, one ladle at a time. Only add in another ladle once most of the stock from the previous scoop has been absorbed. Continue this process for twenty minutes, or until the rice is tender.
  8. Stir in the chicken, pesto, cheese, and mushrooms. Season with salt and pepper.
  9. Serve immediately, and enjoy!

Have a wonderful Wednesday!


Penne al Telefono


Penne al TelefonoRemember a few weeks ago when I explained how I was trying my best to venture out of my baking comfort zone? Well, the cooking fun continues! :) I tried out this pasta dish after seeing it on Pinterest, and it ended up being a lovely family dinner. It was a refreshing change of pace from our usual pasta dish! Even better is the fact that this should make a lot of leftovers, unless you are serving it to a large crowd. Just reheat it the next day for a tasty lunch!

Penne al Telefono Adapted from Pepper


  • 2 tablespoons chopped onion
  • 1 teaspoon garlic
  • 1 regular can crushed tomatoes
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 tsp pepper
  • 1/2 cup water
  • 1/2 piece chicken boullion cube
  • 1 cup all-purpose cream
  • 1/2 cup grated mozzarella cheese
  • 1 box uncooked penne pasta
  • 2 tablespoons extra virgin olive oil

to make

  1. Cook pasta al dente as directed on package.
  2. Drain and toss with 1 teaspoon of olive oil to prevent sticking. Set aside.
  3. Meanwhile, heat a saucepan and sauté onion and garlic until soft.
  4. Add in the crushed tomatoes.
  5. Season with sugar, salt, pepper, and chicken cube.
  6. Mix in the water, and simmer the sauce for twenty minutes, or until thick.
  7. Add in cream, and continue to simmer for another minute or two.
  8. Put the pasta in a large baking dish. Sprinkle the cheese on top. Pour the sauce on top, and mix together with a wooden spoon.
  9. At this point, the sauce should be incorporated with the pasta, and the cheese should be melty and stringy when pulled.
  10. Serve immediately. Enjoy!

Have a lovely rest of your day!


Baked Pasta with Broccoli and Sausage


Baked-Pasta-with-Broccoli-and-SausageI’ve always been a baker. Need cookies, brownies, cupcakes, or another sweet treat? Chances are I know how to make it. So, when I cook, I try to look for something fairly easy because I am still just starting out. Nothing crazy here :) Baked Pasta sounded good to me, and with the addition of broccoli and sausage, I was sure it would be the perfect Sunday night dinner. It is sort of like mac-and-cheese, but I found the flavors stood out more. It makes plenty, so you’ll have leftovers for later in the week too. Comfort food at its finest.

Baked Pasta with Broccoli and Sausage Adapted from Smitten Kitchen


  • 1 pound chunky pasta, such as Ziti
  • 1 head of broccoli, cut into 1-inch segments
  • 1 pound Italian sausage, casings removed {I used chicken.}
  • 2/3 cup grated parmesan cheese
  • 6 ounces mozzarella, cut into small cubes
  • 2 cups milk
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon fresh nutmeg

to make

  1. Bring a large pot of salted water to boil. Add pasta. Five minutes before the cooking time is up, add the broccoli. Stir as needed. Drain the pasta and broccoli, and then place in a large bowl.
  2. Meanwhile, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Once hot, add the sausage, breaking it apart with a wooden spoon. Continue until it starts to brown, which takes about five minutes. Remove with a spatula.
  3. Heat oven to 400ºF.
  4. In the same saucepan, melt the butter over medium heat.
  5. Once melted, add the flour, and stir until smooth. Cook for one minute as you continue to stir.
  6. Pour a small drizzle of the milk into the butter/flour mixture, and whisk until smooth. Continue to drizzle a small amount of milk, whisking after each addition. Once you have added a little over half the milk, you can add it in larger splashes to the mixture.
  7. Add the salt, garlic, nutmeg, and black pepper to taste. Bring the heat down to a low simmer, and cook the bechamel sauce for ten minutes. Continue to stir!
  8. Combine the sausage and sauce in the bowl with the pasta and broccoli. Add in the mozzarella and half of the grated parmesan. Pour into a lasagna pan, deep 9×13-inch baking dish or 3-quart casserole dish. Sprinkle on the remaining parmesan.
  9. Bake for 25 minutes, or until the edges are golden. Let cool before serving, and enjoy!

Have a lovely day!

Bella :)