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Menu Plan for Fall II: Week 3, Wednesday

Chicken Breasts with Onions, Bay and Thyme
O'Brian Potatoes
Butternut Squash, Roasted, White Balsamic Glaze

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     The O'Brian Potatoes are prettiest with a bit of red and green pepper.... But, sometimes we have to make do with one color.

Chicken with Onions, Bay and Thyme

Total time: 35 minutes
     We think of bay leaves as something that is used in tomato based dishes, but they have a wonderful flavor that marries well with thyme, and shines through in this simple dish.

Chicken with Onions, Bay and Thyme Ingredients:

 Instructions:

O'Brian Potatoes

Total time: 30 minutes
    Fried potatoes take on a new interest with the addition of chopped onion and bell pepper.  A simple dish to accompany flavorful meat or fish. Use any color or combination of peppers you have on hand.

O'Brian Potatoes Ingredients:

 Instructions:

Roasted Butternut Squash with White Balsamic Vinegar

Total time: 30 minutes
    The white Balsamic vinegar emphasizes the sweetness of the squash and along with the rosemary, gives a lovely depth of flavor.

Roasted Butternut Squash with White Balsamic Vinegar Ingredients:

 Instructions:

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, baking sheet, plate
Turn oven on, 400F (200C)
Peel, cut squash
Mix oil, vinegar, rosemary
Add squash, toss to coat
Spread squash on baking sheet, bake
Slice onion for chicken, sauté
Chop onion for potatoes, sauté
Mince garlic
Chop pepper, add to onion for potatoes
Add garlic to onion for chicken
Move onion to side of pan, sauté chicken

Cut potatoes
Remove onion/pepper to plate
Add potatoes to skillet, sauté
Turn chicken
Add thyme, bay, stock, wine, tomato to chicken
Stir well, cover, simmer
Mind the potatoes
      Pause while everything cooks
Dissolve cornstarch in stock
Return peppers/onions to potatoes, stir
Remove bay, chicken from skillet, increase heat
Add cornstarch, stir until thickened
Spoon sauce over chicken
Remove squash
Serve all