Recipe(tried): A summery dinner - Lemon Basil Grilled Chicken, Two Cheese and Corn Baked Risotto, Peaches with Amaretti

TGIF! Here are some good summery recipes. We fixed a tossed salad served with my sherry vinaigrette, too.

Lemon Basil Grilled Chicken

In the blender or mini-processor, make a paste (not too smooth) with:
3-4 cloves garlic
zest and juice of one lemon
fresh basil (about 1 cup leaves loosely packed, or use half basil and half parsley - even add some fresh mint if you like)
about 1 Tbsp. olive oil
salt and pepper

Stuff some under the skin of one chicken that has been cut into serving pieces (or whatever pieces you like to use) and rub remainder all over outside of skin. Marinate in refrigerator, if you have time. Grill until cooked through. This is great served cold/room temperature the next day, too.

TWO CHEESE AND CORN BAKED RISOTTO
from Canadian Living Magazine online
Yield: 4 servings (main course) or 8 side dish

1 tablespoon butter (15 ml)
1 onion, chopped
1 cup each chopped sweet red and green pepper (250 ml)
1 cup Arborio or other short rain Italian rice (250 ml)
2 1/2 cups hot water (625 ml)
2 cups corn kernels (500 ml)
1 cup milk (250 ml)
1 egg
2 teaspoons flour (10 ml)
1 1/4 teaspoons salt (6 ml)
3/4 teaspoon pepper (4 ml)
2 cups shredded white aged cheddar cheese (500 ml)
1/3 cup chopped fresh basil (75 ml)
1 tomato, sliced
1 tablespoon grated Parmesan cheese (15 ml) (I used more!)

Preheat oven to 350 degrees F.

In large saucepan, melt butter over medium heat; cook onion and red and green peppers, stirring occasionally for 5 minutes. Add rice; cook, stirring for 1 minute. Add water and corn; bring to boil. Reduce heat to low; cover and cook for about 15 minutes or until liquid is absorbed.

Whisk together milk, egg, flour, salt and pepper; stir into rice mixture along with cheddar and basil. Pour into greased 8-inch square baking dish.

Arrange tomato over top; sprinkle with Parmesan. Bake dish on baking sheet for 25 to 35 minutes or until liquid is absorbed. Let stand for 5 minutes.

Peaches with Amaretti
Serves at least 6-12

14 amaretti cookies (Italian almond macaroons found in most grocery stores)
2-3 Tbsp amaretto (almond) or Frangelico (hazelnut) liqueur (or use orange juice)
1 egg yolk, beaten
6 large peaches
1 cup semisweet white wine (sweet Marsala works well) (OR simmer dry wine or vermouth with 1/3 cup sugar until sugar dissolves)

Cut peaches in half and remove pit. Place halves cut side up in casserole dish. Mix crumbled amaretti with liqueur and egg (mixture shouldn't be too wet). Place mixture in mounded spoonfuls evenly on peach halves. Pour wine over peaches and bake in 375F oven for 40 minutes, basting a few times with pan juices.

Serve warm (not too hot) or cold, with whipped cream or ice cream, if desired (my note - this is SO good served warmish with vanilla ice cream!).