Almost a 5

This week my magazine recipe was Salmon Rolls, which really couldn't be simpler: You just pan fry salmon, season with S&P, break it up into chunks, and combine with chopped celery, chopped scallions, mayo, and lemon juice. I popped mini potato rolls under the broiler and served the "salmon salad" on those, with a mixed green salad on the side. What a quick, easy dinner - but probably more suited for a nice, warm summer evening.

The real 'rave' dinner this week was Peach Balsamic Glazed Chicken with Lemon Risotto, which Frank scored a 4.5. (He docked it 1/2 point because he "just isn't a risotto fan." Boo!) The basis for both recipes came from Rachael Ray's Look & Cook book.

Peach Balsamic Glazed Chicken
EVOO
4 chicken breasts, thinly sliced
S&P
Rosemary
1/3 cup peach jam
1/4 cup balsamic vinegar
1/2 cup chicken broth
2 scallions
Fresh chopped parsley

1. In a large skillet, heat EVOO over medium-high heat. Season the chicken with S&P and add to the pan. Cook for 5 minutes, turn, and season with rosemary. Cook 5 minutes more.
2. Whisk together jam, vinegar, and broth and pour over chicken. Bring to a boil and let sauce thicken until it reaches a glaze consistency. Add the scallions during the last minute. Slice the chicken and pour the glaze over top; Sprinkle with parsley.

Lemon Risotto
1 cup chicken broth
EVOO
1 small onion, chopped
2 garlic cloves, chopped
1 cup arborio rice
Zest & juice of 1 lemon
S&P
1 tbsp butter
1/2 cup grated Romano cheese
Fresh chopped parsley

1. Heat the chicken broth & 2 cups of water to a boil.
2. In a separate skillet, heat the EVOO and add the onions & garlic. Cook about 3 minutes. Stir in the rice and lemon zest. Heat the rice about 2 minutes, then begin ladling in the broth/water mixture, stirring each time to develop the starch (and make the risotto creamy). Gradually add all of the broth/water, continuing to stir. Season with S&P, and stir in the butter, lemon juice, and cheese. Top with parsley.

Mmmmmmm...Mmmmmmm...Good!