Menu Monday

It's the beginning of a new week and that means Menu Monday is back with a vengeance! The weather has been very cool here in Oklahoma over the past week and that has me excited about cooking hearty soups, casseroles, and roasts for the fall and winter. This week's menu finds things headed in that direction with just one grilling detour along the way.

Menu for October 5-9

• Tuesday: Chicken with poblano cream sauce
• Wednesday: Chicken & roasted garlic risotto
• Thursday: Pasta primavera
• Friday: Chicken curry
• Saturday: Grilled beer brats

I'm really excited about Tuesday's meal, chicken with poblano cream sauce. It's creamy and spicy and just enough to warm anyone up on a cool fall day. Try it sometime!

Chicken With Poblano Cream Sauce
from Everyday Food's Great Food Fast

• 1 poblano chile
• 2 tbsp canola oil
• 1/2 small onion, chopped
• 1 clove garlic, minced
• 1/3 c. heavy cream
• Coarse salt & freshly ground black pepper
• 4 boneless, skinless chicken breast halves (~6 oz. each)
• White rice, cooked and mixed with cilantro

Roast the chile over a gas burner or under the broiler until charred all over. Wrap in a paper towel and steam for 5 minutes. Rub off the skin, remove seeds and ribs, chop coarsely.

Heat 1 tbsp of the canola oil in a small saucepan over medium heat. Add the onion and garlic, cook until soft (5-7 minutes). Add the chile and cream.

Puree mixture in a blender; add water if too thick. Heat the remaining tbsp of oil in a large skillet over medium high heat. Cook chicken until golden, 4-5 minutes per side. Serve with the sauce with rice on the side.