Garden Style Risotto

1 tablespoon extra virgin olive oil

2 boneless, skinless chicken breasts, cut into strips

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1-28 oz. can crushed tomatoes

1-8 oz. can whole kernel corn

1 1/2 instant rice (white or brown)

1/4 cup grated parmesan cheese

1/4 cup sliced green onions or scallions

1/2 cup shredded cheddar cheese

Instructions:

Heat oil in a large skillet over medium-high heat. Add chicken, onion and green bell pepper, stirrig constantly. Cook for 3-4 minutes or until chicken is no longer pink.

Stir in crushed tomatoes and corn, bringing to a boil. Stir in rice and parmesan cheese. Reduce heat to low, cover and cook for 5 minutes or until rice is tender. Stir in green onions or scallions. Sprinkle with cheese and serve.

This recipe is from www.redgoldtomatoes.com

Hi Donna,

Now that's Italian! Sounds delicious or as Mama would say, "My mouth, she water!".

Now you know me. What's a good Italian without a nice Crusty Italian bread?

Ingredients

• 1 (1/4-ounce) envelope active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (100° to 110°)
• 2 to 3 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt

Preparation

Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)

Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.

Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)

Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.

For A Little Variety -

Herbed Focaccia: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden brown.

Wishing You And Yours

A Blessed Christmas & A Prosperous New Year,

Phil

Hi Phil,

Your Italian bread recipe sounds yummy, and no kneading needed! I do not like kneading bread because I make a mess of it, sticky doughy mess, lol.

Have a great holiday!

DonnaZ

Hi Myrna,

Both the risotto and Italian bread sound good. I am not Italian, either, but I sure like pasta dishes.

Have a great holiday.

DonnaZ