* This was intended to post a month ago and somehow slipped through the cracks. It is a yummy meal though, so we thought we would share it anyways!

There has been a minor hiccup with our Monday night cooking sessions as my cooking partner has taken a second job for the tax season and is missing cooking time and yes, The Bachelor. Gasp! If you know her this is a true and heartfelt Gasp!

I do have a few recipes to post and will link to the Recipes Ala Bachelor tab above, but tonight I wanted to share our dinner on the fly. It was a "not inspired", I hadn't planned for dinner, "what do I do?" type of conundrum that was quickly solved with a bit of this and dash of that. The result was a festive fall meal that even our toddler enjoyed.

Roasted Acorn Squash, Chicken with Apples, Red Bell Peppers 
and Grapes with a Brown Rice Medley
The steps are for the entire meal, rather than by dish.
 1/3 cup "ish" for marinade, 2 spoonfuls for sauce(to taste), Dark Berry Jam/Preserve
1 Chicken Breast
1 Acorn Squash
1 Red Bell Pepper
2 Apples
2 Cups Chicken Broth
1 1/4 cup Brown Rice Medley
1 Large bunch of red seedless grapes
1-2 TBS Balsamic Vinegar
Salt and Pepper to taste
  1. Add a "dollop" of jam, preferably a blackberry, blueberry, Marion berry type, to chicken breast and return to fridge to marinate.
  2. Preheat oven to 375.
  3. Slice Acorn Squash in half. Scoop out and discard seeds.
  4. Place squash hollow halves down in pan with edges, add 1/2 inch or so of water to the pan. Put in oven.
  5. Begin to heat saute pan with either a little butter or olive oil, your choice.
  6. Slice Red Bell Pepper and Apples into similar sized chunks.
  7. Add to pan and saute until still slightly firm, about 5 mins. Cover and reduce heat to medium low.
  8. Start boiling broth for the brown rice medley. Add rice when at a boil (follow directions on package).
  9. Remove chicken from fridge and marinade and add to pan with pepper and apple. Cook covered until cooked through, 5-7 mins. or so. 
  10. While chicken is cooking rinse and halve grapes.
  11. Remove chicken from the pan and let rest. 
  12. Add jam, balsamic vinegar, salt and pepper to the pan. Mix until smooth.
  13. Slice chicken and add back to pan. Add grapes as well. Stir and cook for about 3-5 minutes. 
  14. At this point the rice should be almost done. The squash should be done, so turn off the oven and remove from pan and water. Serve all quickly so the grapes keep their crisp crunch. Enjoy!

Dinner is served!
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