Gorgonzola-pecan chicken and orzo

Tonight's dinner was fairly simple, but quite tasty. I took a couple of chicken breasts, sliced them up, and sauteed them with butter until they were beginning to get nicely browned. While they were cooking I added 2/3 of a medium shallot and a handful of pecans. While that was going, I lightly toasted some orzo in a sautee pan, added the rest of the shallot, and doused it with some pecan liquor. Then I poured in some boiling water, salted it, and let it simmer until done. I added the drained orzo to the chicken. The result was very brown, so I decided to add a bit of frozen spinach.

Figgy Delight

Fresh figs + Gorgonzola are awesome.

That is all.

Thanksgiving Experiment: Grilled Buttenut Squash Salad with Maple-Balsamic Glaze, Wilted Spinach, Red Onions, and Gorgonzola

This Thanksgiving, I tried two new dishes, both of which worked as well as I could have hoped. The first of these was a butternut squash dish. My brother had requested squash. I was concerned because we'd already worked out the rest of the menu and it was heavy. I wanted a lighter vegetable in there.

I decided to try to make something light using butternut squash.

I started off with a maple-balsamic dressing: balsamic vinegar, olive oil, maple syrup, a couple cloves of garlic, and some mustard to emulsify it a bit.

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