Creamy Parmesan One Pot Chicken and Rice


  • ▢ 1.5 Pounds cooked chicken, shredded
  • ▢ 4 Tablespoons Butter
  • ▢ 1 Large onion, Diced
  • 1 cup slice carrots
  • 1/2 cup sliced celery
  • ▢ 3 Cloves Garlic, Minced (3 Teaspoons)
  • ▢ 2 Teaspoons Italian Seasoning
  • ▢ 1/2 Teaspoon Pepper
  • ▢ 1 Teaspoon Salt
  • ▢ 2 1/2 Cups Chicken Broth
  • 1 cup white wine
  • ▢ 1 Cup long grain white rice
  • ▢ 1/2 Cup Heavy Cream
  • ▢ 1/2 Cup Freshly Grated Parmesan Cheese
  • ▢ Parsley for serving, Optional


  • Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften. Then add in the celery and carrots.
  • Add in the rice and toast.
  • Pour in the white wine and stir to combine.
  • Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  • Cook and stir for 5 minutes until chicken is golden on all sides.
  • Add the garlic and cook for one more minute, stirring constantly.
  • Add the chicken broth to the pan and stir.
  • Bring to a boil, then reduce the heat to medium low.
  • Cover with a lid and simmer for 17-20 minutes, until rice is completely tender. Or place in 425 degree oven. Cover with foil.
  • Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.

Maple Cinnamon Roasted Delicata Squash


  • ▢ 2 medium Delicata squash
  • ▢ 1 tablespoon pure maple syrup
  • ▢ 1 1/2 tablespoons extra virgin olive oil
  • ▢ 1 teaspoon ground cinnamon


  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
  • Clean the squash, cut both ends off and slice in half lengthwise. Remove the seeds and then cut each half into 1/4-inch thick slices.
  • Place the squash slices in a large bowl. Drizzle with olive oil and maple syrup and sprinkle with cinnamon. Toss to coat.
  • Spread squash slices evenly on prepared baking sheet. Place in the oven and roast for 15 to 20 minutes. Flip and roast for another 10 to 15 minutes or until golden brown and tender.



  • Maple Syrup: You can omit the maple syrup or use brown sugar instead. Use two tablespoons of maple syrup, if desired, to make it sweeter.

Deviled Chicken

Prep Time5 minutes Cook Time20 minutes Marinate1 hour

Total Time1 hour 25 minutes Servings6


  • 1 cup buttermilk
  • Few drops of Louisiana hot sauce
  • 2 pounds chicken about 3/4 pound per person if using bone in chicken
  • 1 tablespoon dijon mustard
  • 1 tablespoon vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon chipotle powder optional
  • 1 cup breadcrumbs soft and fresh
  • 3 tablespoons butter melted


  • Add the hot sauce to the buttermilk and stir to blend.
  • Marinate the chicken in the buttermilk for one hour.
  • Preheat the oven to 375F.
  • Grease a baking sheet and set aside.
  • Remove the chicken from the buttermilk mixture and pat dry.
  • Place the chicken in the casserole dish.
  • Mix the mustard, vinegar, honey, paprika, salt, and chipotle and brush over the chicken, coating it well.
  • Place the chicken in the pan.
  • Cover with the crumbs.
  • Drizzle with the butter.
  • Bake at 375F for 20 minutes (for boneless breasts, it make be longer for other cuts) or until the meat registers 160F on an instant read thermometer.
  • Let stand for about 5 minutes before serving. During this time the temperature will continue to rise to 165F.