Two new finds happened on this plate. I've stuffed lots of chicken breasts but thought it might be cool to wrap them in bacon. Dinneratthezoo.com had a great easy recipe but you don't need it, just add a little brown sugar to your regular crowd of seasonings. But it did make the difference. Not too much, just balance it with the salt to get more of a bbq potato chip flavor mix. 30 minutes on 350 and the breast is majorly juicy and a quick two minutes under the broiler will crisp up that bacon. All good things.
For the barley risotto, I steeped the stems of mushrooms in chicken stock, garlic, onion and thyme. Before adding the liquid, I slightly toasted the barley and mushrooms in a bit of oil, then brought it to a boil and cooked it like rice, covered for 45 minutes. Afterwards I added a bit of almond milk along with a pat of butter, lots of fresh cracked pepper. It did resemble a constantly stirred risotto. Or, you could follow this recipe from Taste of Home. Barley is a whole grain and is still super cheap unlike Quinoa.
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