what's dinner between friends?

the weekend approaches, and with time for me to actually work my magic in the kitchen, it was time for me to share some home-cooked hearty food with my fellow hard-working friends!

tonight's menu:
pistachio chicken with avocado sauce
arugula, butternut squash salad, with goat cheese and candied pecans in a balsamic honey vinaigrette
sweet potato gratin
oreo ice cream

this delicious meal sounds like a lot of work but it just consists of a couple of diligent steps, and a meal that is a real crowd pleaser!

lets start with the chicken:
make sure you have a clean surface and are working with a sharp and clean knife, trim and fat and less-appetizing bits off of your chicken breast and place them (how many every you are planning on making) in your pan. cut a lemon in half and cover the breasts in lemon juice. sprinkle salt, pepper and fresh or granulated garlic on top of the lemon juice. next in a separate bowl, shell your pistachios and place them in a ziplock bag. once you have properly sealed it and taken all the air out, grab a rolling pin and smash the bits of the nuts - so they're broken into small pieces. mound the pistachio pieces on top of the chicken and place in the oven for 25 minutes at 375.

next the salad:
chop your butternut squash and toss it in olive oil, salt and pepper and some garlic. stick those in the oven and let them roast until they are golden and crispy (about 30 - 40 minutes)
in a large bowl, place arugula and goat cheese. then move onto your pecans! dump them into a pot and on medium heat, mix them with a tablespoon of honey, a tablespoon of maple syrup, salt and pepper, cinnamon and chili powder. leave them on the stove top until the mixture is bowling and stir, stir, stir! once the pecans are coated spread them out onto parchment paper and put them in the fridge to harden.
once your squash and nuts have hardened throw them into your salad bowl!
for the dressing i mix olive oil, balsamic vinegar, honey, garlic, salt and pepper and basil!

and of course the sweet potato gratin:
scrub and peel your sweet potato, and cut it into rounds. in a sauce pan, over medium heat, combine half a cup of milk, salt and pepper, garlic and fresh rosemary - stir until the milk thickens a little, don't burn it! in a deep dish, place a layer of sweet potato rounds down and pour a little of the milk mixture ontop, then sprinkle a healthy portion of parmesan and cheddar cheese. repeat this process in layers until you have used up all your potato! pop this dish in the oven for about 30 - 40 minutes.

oh and the oreo ice cream is all chapmans....