Fall, that glorious season that inspires us to cook wonderful meals and baked goods. The air outside smells so fresh and the smell of good food baking inside is a delight. This week I will provide several recipes from my cookbook"Dinner's Ready 1-2- 3" that I hope will inspire you to savor the flavors of the season and use some of the awesome produce available at your local Farmer's Market.
Easy Honey-Rosemary Chicken
2 large (cut in half) or 4 small boneless skinless chicken breasts
1 clove garlic, finely minced
2 green onions, finely sliced
½ C. honey
1 T. Dijon mustard
1 - 2 T. dried rosemary to taste
Extra-virgin olive oil
In a heavy skillet, brown chicken breasts on both sides in olive oil. Remove breasts to platter; add garlic and green onions to olive oil drippings. Lightly brown, stirring constantly. Stir in honey, mustard, and rosemary; return chicken breasts to pan. Cook over low heat until breasts are cooked through and juices run clear; marinating occasionally.
Farfalle w/ Butternut Squash & Sage
12 oz. farfalle pasta
1 C. milk
3 C. fresh butternut squash, peeled and cut into ½ pieces
1 T. chopped fresh sage or 2 T. dried sage
1 tub chive cream cheese
Cook pasta in lightly salted water according to package directions. While pasta is cooking, heat milk, cut up squash, and sage in a medium saucepan until simmering. Reduce heat to medium- low; cover and simmer 5 minutes or just until squash is tender. Remove saucepan from heat and stir in cream cheese until blended. Drain pasta and return to pot. Add squash and sauce and gently toss to mix and coat.
Serve with a warm bread and I believe your family will be delighted.
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