Basil-Parmesan Risotto with Grilled Chicken

1 Cup Arborio Rice
1 Cup Chopped Red Onion
2 Chicken Breasts
3/4 Cup Parmesan Cheese
3/4 Cup Chopped Basil
3 Tbsp. Butter
3 Cloves Garlic
1 Cup White Wine
2 Cans Chicken Broth
Salt
Pepper
Granulated Garlic

Heat chicken broth in 2 quart saucepan over low heat.  Melt butter in large saute pan over medium heat and add onion and garlic and cook until translucent, stirring constantly.  Add rice, salt, and pepper and stir constantly until rice is slightly browned.   Add half of the wine and stir until absorbed and then do the same with the rest of the wine.  Begin adding the chicken broth 1/2 cup at a time stirring constantly until absorbed, leaving risotto slightly creamy.  Remove from heat and stir in Parmesan cheese and chopped basil.  Season chicken with salt, pepper, and granulated garlic and grill and serve over the risotto.  Enjoy!

Chicken Stir Fry

1 Package Chow Mien Noodles
1/4 Head Cabbage (Cut into strips)
1/2 Cup Julienned Carrot
1 Cup Snow Peas
1/2 Cup Onion
2 Tbsp. Fresh Ginger (Diced)
2 Tbsp. Fresh Garlic (Diced)
4-6 Diced Green Onions
1-2 Tbsp. Asian Garlic Chili Sauce
1 2/3 Cups Chicken Broth
1 Tbsp. Sesame Oil
2 Tbsp. Peanut Oil
2 Tbsp. Sugar
2 Tbsp. Cornstarch mixed in 2 Tbsp. Water
2 Chicken Breasts (Cut into thin strips)
Salt
Pepper
2 Tbsp. Cooking Sherry or Rice Wine Vinegar

Sauce
Heat 1 Tbsp. peanut oil in 2 quart saucepan over medium heat.  Add garlic and ginger and cook for 30 seconds.  Add chicken broth, sugar, garlic chili sauce, sherry, sesame oil, and cornstarch mixed with 2 Tbsp. water.  Heat until thickened and then reduce heat to low.

Chicken and Vegetable
Heat 1 Tbsp. peanut oil in wok or heavy skillet over medium-high heat.  Season chicken with salt and pepper and add to pan and cook until slightly browned and then remove chicken from pan and set on a plate.  Add cabbage, carrots, onion, and snow peas to hot pan and season with salt and pepper.  Once the vegetable get translucent or slightly brown add chicken back to the pan along with the sauce.  Cook noodles according to the directions on the package and add to pan.  Remove from heat and add green onion.  Plate and drizzle with more sesame oil if desired.  Enjoy!

Grilled Pork Chops with Grilled Asparagus

1 Bunch Asparagus
2 1-Inch Think Boneless Pork Chops
Salt
Pepper
Granulated Garlic
Worcestershire Sauce
Soy Sauce
Olive Oil
Nonstick cooking spray

Marinade pork chops in a mixture of half worcestershire sauce and half soy sauce for 1 to 24 hours.  Heat gas grill to high or light charcoal grill as directed on bag.  Break bottoms off asparagus by bending until it snaps (grip them by the bottom and from the middle).  Drizzle asparagus with olive oil and use hands to toss asparagus until completely covered.  Season with salt, pepper and granulated garlic and toss again with hands.  Season pork chops with pepper and spray with nonstick cooking spray and place on hot grill.  Grill for 4-5 minutes on each side, cross grilling if desired.  Place asparagus on grill and grill for 4-5 minutes turing 2-3 times.  Remove from grill and plate.  Enjoy!