I am not sure if I need to adjust for high altitude...but my bread is dense, with absolutely no airy-ness about it. So, Chris said I need a bread machine. If you use one, and like it or know a good brand,let me know.
Tonights dinner...no bread included. (Might I add, I had dinner ready to be baked/cooked by 4:45. All I needed to do was pop in over! Its been one of those days, thank you Lord.)
Acorn Squash-made in crock pot.
Recipe:
--acorn squash
--2 T brown sugar
--2 T butter
--2 tsp cinnamon
--4 pinches of salt
Directions:
I use a 4 quart crockpot.Cut the squash in quarters, and scoop out the seeds and stringy pulp. I gave the innards to the guinea pigs; they were thrilled.
Put 1/2 T of butter and 1/2 T of brown sugar into each quarter. Sprinkle 1/2 tsp of cinnamon onto each brown sugar pile.Add a small pinch of salt to each quarter.
Lower the pieces into your crockpot. Cover and cook on high for 2 hours, or on low for about 3. The squash is finished when it is fork tender and peels away from the skin easily.
Seared-Sage Chicken:
6 boneless, skinless chicken breast, (about 2 pounds)
12 fresh sage leaves
salt
freshly ground pepper
½ cup extra-virgin olive oil
4 garlic cloves, peeled
Directions:
Place the chicken pieces between two sheets of plastic wrap and pound them lightly with the smooth side of a meat mallet or small, heavy skillet to a thickness of about 1/4 inch. Repeat with the remaining chicken pieces.
Lay 2 or 3 sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were taking a stitch. The toothpicks should lie flat. Season the chicken generously with salt and pepper and lay them in a baking sheet into which they fit comfortably. Rub both sides of the chicken breasts with the oil. Whack the garlic cloves with the flat side of a knife and scatter them over the chicken. Cover the pan tightly with plastic wrap and refrigerate1 hour.
Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat. Add as many of the chicken pieces, sage side down, as will fit in a single layer. Cook until well browned on the underside, about 2 minutes. Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes. (If you don't have enough pans, or large enough pans, to cook the chicken in one batch, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting while cooking the remaining chicken.) Serve immediately.
Lay 2 or 3 sage leaves on one side of each breast and fasten them to the breast with a toothpick, weaving in and out as if you were taking a stitch. The toothpicks should lie flat. Season the chicken generously with salt and pepper and lay them in a baking sheet into which they fit comfortably. Rub both sides of the chicken breasts with the oil. Whack the garlic cloves with the flat side of a knife and scatter them over the chicken. Cover the pan tightly with plastic wrap and refrigerate1 hour.
Heat one or two large, nonstick or well-seasoned cast-iron skillets over medium-high heat. Add as many of the chicken pieces, sage side down, as will fit in a single layer. Cook until well browned on the underside, about 2 minutes. Turn the chicken and cook until the second side is browned and no trace of pink remains in the center, 1 to 2 minutes. (If you don't have enough pans, or large enough pans, to cook the chicken in one batch, keep the first batch of chicken warm on a baking sheet in an oven turned to the lowest setting while cooking the remaining chicken.) Serve immediately.
Roast in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil. Then drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Pop them back into the oven for about 5 more minutes to achieve sweet, salty, still slightly cruchy perfection!
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