Chicken With Balsamic Pears

December 2, 2011

I recently made this as a spin on the recipe in October Everyday Food for Turkey with Balsamic Pears. Instead of the turkey, I used 4 small chicken breasts. This recipe seemed to take forever to make! I guess there were just a lot of steps and different combos to cook at different times. It turned out nicely though. If  I made this again, I think I would cook the chicken only about halfway first, then I would add it back in when I added the pears, so that the flavors of the sauce could permeate the chicken more. I might even marinate the chicken in the broth/balsamic/mustard mix for a bit.

I really enjoyed having pears in a completely different way. It was a nice fall meal.


Butternut Squash Risotto

October 8, 2010

This is one of my favorite fall dishes. I make it every year. It’s hearty, warm, smoky, rich, and cheesy. It freezes well also. The kids don’t like this very much and Mr. MarthaAndMe is lukewarm about it, but I could eat this every night and be a happy camper.

Peel and cut one butternut squash into even 1 inch pieces. Roast on a baking sheet with a few tbsp of olive oil at 425 for about half an hour, until it is soft and beginning to brown.

Start with 4 ounces of chopped pancetta (you can use bacon if you prefer). Cook it in a large pot. Remove the pancetta when lightly browned, leaving grease. Add 1 chopped white onion, adding a little olive oil if necessary. Cook until translucent.

Add 1 cup risotto and stir to coat it with the oil and onion. Cook for about 2 minutes. Begin adding chicken stock, following instructions on your risotto package for how much water and/or stock to use (I use mostly stock with some water). Add salt and pepper to taste and 1 tbsp thyme. Cook until risotto is done. Add the squash and pancetta. Stir until heated through. Add 8 ounces of cubed fontina cheese. Stir and serve.

To die for. A bowl of this on a fall evening and I feel comfy and cozy and well fed!

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