Creamy Parmesan One Pot Chicken and Rice

Ingredients

  • ▢ 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

Instructions

  • 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.

Pull Apart Bundt Bread

INGREDIENTS

  •  1 cup warm water
  •  1/4 cup granulated sugar
  •  1 tablespoon instant yeast (see note for active dry yeast)
  •  1 large egg
  •  1 tablespoon oil
  •  1 teaspoon salt
  •  3 1/4 to 3 1/2 cups all-purpose flour (see note for whole wheat)
  •  8 tablespoons butter, melted (I use salted)

INSTRUCTIONS

  1. In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour.
  2. Mix until combined – it’s ok if it is a little lumpy. With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.
  3. Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don’t have a bundt pan, you can use loaf pans).
  4. On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.
  5. Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other). See pictures in the post for a visual. All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.
  6. Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
  7. Preheat the oven to 375 degrees F.
  8. Bake the bread for 20-25 minutes until golden brown on top and baked through. Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).
  9. Serve warm or at room temperature.

NOTES

Yeast: to substitute active dry yeast, use increase the amount to 1 1/4 tablespoons and dissolve the yeast in 3-4 tablespoons water, letting it rest until the mixture is bubbly and foamy. Use in the recipe as directed.

Cheese + Herbs: I think this bread would adapt VERY well to other flavors. Maybe sprinkle Parmesan or Asiago cheese on the bottom over the butter before layering in the dough? Or some fresh or dried herbs? Yum.

Cinnamon Swirl Zucchini Bread

Ingredients

FOR THE BREAD:

  • 4 cups all-purpose flour (or 3 cups AP flour and 1 cup White Lily AP Flour)
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 2/3 cup unsalted butter, melted
  • 1/4 c plain yogurt
  • 1 Tbsp cinnamon
  • 1/2 cup milk
  • 4 large eggs

For the cinnamon swirl:

  • 1 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter, melted
  • 1 Tbsp cinnamon

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
  2. In a large bowl, mix all ingredients for bread, stirring to completely combined.
  3. In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
  4. Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl. Top with remaining batter, and then the remaining cinnamon swirl.
  5. Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
  6. For glaze, whisk together powdered sugar with milk and cinnamon until smooth. Drizzle over bread. Enjoy!