I began doing the “Happy Dance” the moment I stepped into Trader Joe’s… I’d been dreaming up a pumpkin ravioli recipe and now had the ingredients!
In the refrigerated section….pumpkin-ravioli. Can someone say, “Yum, make me some right now!” Okay, okay, I will… 🙂
Here’s what’s our menu for today:
Pumpkin Ravioli and Oven-Roasted Chicken Breast with Braised Baby Bok Choy
Sound good?
Okay, so I started out with this season blend. I know that it says “chili powder” on the front but I think that everyone’s got a bottle like this in their spice cabinet. It’s somebody’s uncle’s swear-by. And we’ve got one too! Our’s is a good all-around, all-the-time, anytime, seasoning that I just about use for anything. (I think they’d call this one our “house seasoning” if you will 😉
It’s basically, salt, pepper, garlic, has got some paprika, chili seasoning, etc. etc. You get where I’m going.
So grab a few chicken breasts, and if they’re the individually frozen kind, you’re going to want to add some olive oil, and seasoning to it.
And if they’re fresh you’ll go straight for the seasoning, no oil. Then put those babies in the oven at 350 degrees, uncovered for frozen, covered for fresh, for 30 minutes. (Covered keeps em juicy 🙂
Next, let’s go to making our sauce. I’m doing an sweet onion and portabella mushroom sautee, with a little plain greek yogurt to make up a sauce.
Specifically:
* one cup sliced, chopped, sweet onion
* half cup of sliced portabella mushrooms
* one quarter cup whole milk
* 4 teaspoons of grated parmesan cheese
* one teaspoon of salt and pepper, to taste
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