Roast Butternut Squash with Feta and Honey

This was soooo yummy! I am ready to make this again. I found this recipe over at Not Quite Nigella. I made only one change - I used Agave Nectar in place of Honey.

1 butternut squash, 1.3 lbs
3 Tbsp olive oil
2 Tbsp sesame seeds
3 Tbsp agave
1 Tbsp balsamic vinegar
1.7 oz feta cheese crumbles
1/2 tsp red pepper flakes, optional
salt and pepper to taste

Preheat oven to 410, 385 for RV and convection ovens. Line baking sheet with parchment. Peel and cut squash into bite sized pieces, removing the seeds. In plastic bag toss the squash with the oil. Spread out on baking sheet. Bake for 20 minutes. Remove from the oven and sprinkle with the sesame seeds. Return to oven and continue baking for 10 minutes. In small bowl mix together agave and vinegar.

Remove the squash from the oven. Drizzle with the agave mix, sprinkle with the feta and the pepper flakes. Season to taste.

Serve and enjoy!

Shared with:

Easy Chicken Bake

Found this yummy recipe at Kraft Recipes. Made a couple of changes according to what I had and added the balsamic just because I thought is sounded good. Very simple and super yummy!

1 box stuffing mix for chicken
1 to 1.5 lb chicken breast cut into bite sized pieces
balsamic vinegar
1 can cream of mushroom soup
1/3 cup plain greek nonfat yogurt
1 can cut green beans
1 can cream style corn

Preheat oven to 400 degrees, 375 for RVs or convection ovens. Prepare stuffing mix according to directions on box, set aside. In medium bowl mix together chicken with a dash of balsamic vinegar. Stir in remaining ingredients. Spray casserole dish with cooking spray. Pour chicken mixture into dish.

Top with stuffing mix. Cook in oven for about 30 minutes or until chicken is done.

Serve and enjoy!

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Roasted Chicken Breast and Squash Sandwiches

I pinned a recipe a while back for a grilled version of this. Before going shopping I put all the ingredients I needed on my list. Then when I went to make them, I couldn't find the recipe. So I winged it. Here is what I came up with:

For the squash I did a variation of my Easy Roasted Squash and Onion. I used a combination of yellow and zucchini squash, omitted the cheese and reduced the heat to 400. I tried to time it so that the chicken and squash would be done at the same time.

For each sandwich:

3 oz chicken breast
applewood rub seasoning
juice of one lemon
crisp cooked bacon
roasted squash
oroweat steak roll
sandwich toppings of your choice

Preheat oven to 400 degrees. Drizzle chicken with lemon juice and season with the applewood rub. Cook in oven for 20 to 30 minutes or until chicken is done all the way through.

Serve on steak roll, topped with bacon and the roasted squash and onion. Enjoy!

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Amish Salad

I made this to take to my mom's at Thanksgiving. Not a hit with the picky eaters but everyone else really enjoyed it and I loved it! I have not found a specific site to credit this recipe to. It seems to be posted all over the web so here is my version:

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup miracle whip
1 cup sour cream
1/2 tsp coarse salt
1/2 pound bacon, cooked crisp and crumbled
1 cup shredded cheese

In a large bowl combine broccoli and cauliflower, set aside.

In a medium bowl combine miracle whip, sour cream and salt. Stir sour cream mix into broccoli mix until vegetables are well coated.

Stir in bacon and cheese, reserving a small amount of each for topping. Seal tightly and refrigerate until ready to serve. Top with reserved bacon and cheese just before serving.

Serve and enjoy!

Balsamic French Green Beans

I found similar recipes online but all using fresh green beans. I was wanting to dress up some canned green beans for our Christmas Eve dinner. This is what I ended up with:

10 slices bacon
3 cans french cut green beans, drained
8 green onions, chopped
1 lg red potato
3 T balsamic vinegar

Layer bacon slices on paper towels and cover with an additional paper towel to prevent splattering. Cook in microwave for about eight minutes.

Cut into one inch pieces and set aside. Micro-bake potato in microwave for five minutes and chop into small chunks.

In large skillet heat bacon for about two minutes, just long enough to finish cooking. Stir in onion and potato. Continue cooking for about three minutes. Add the green beans and balsamic vinegar, heat through.

Serve and enjoy!

Hashbrowns

This recipe may sound strange but it turned out yummy! Around here that is what counts!

1 very large baking potato
3 Tbsp olive oil
salt and pepper to taste

"Bake" the potato in the microwave for three minutes. Allow to cool for a few minutes. Peel the potato and shred.

Heat oil in skillet. Add the potatoes and season to taste.

Cook until brown and crispy, adding additional oil if needed. Serve and enjoy!

Fried Eggplant

I have not had much experience in cooking or eating eggplant. It turned out rather yummy! We have had this a few times now and since one of the neighbors has dropped off some more eggplant for us it looks as though we'll be having it again soon.

2 medium eggplants
3 eggs
1 cup panko crumbs
1 tsp salt
1/4 tsp black pepper
canola oil

In shallow dish beat the eggs. In a second dish place the bread crumbs and season with salt and pepper.

Peel and slice the eggplant. Dip the eggplant in the egg and then the breadcrumbs. Heat oil in skillet. Fry eggplant until well browned turning once to brown on both sides. Drain on paper towels.

Serve and enjoy!

Yummiest Chicken Pot Pie EVER!!

I found this wonderful recipe for Deep Dish Chicken Pot Pie at Kraft Recipes years ago. It was always a HUGE hit at our house, the kids and the hubby all loved it. A rarity indeed! Since it has just been John and I, I hadn't made this recipe in a LONG time. Now that I am cooking for four, I decided to pull this recipe out and dust it off. It was a hit once again!

1 lb boneless skinless chicken breast, cubed
1/3 cup Italian dressing
4 oz cream cheese, cubed
2 Tbsp flour
3/4 cup chicken broth
3 cups frozen vegetables, thawed
2 pie crusts for 9 in deep dish pie

Preheat oven to 375 degrees.

In large skillet cook chicken in Italian dressing over med heat for about two to three minutes. Add the cream cheese and continue cooking until melted, about three to five minutes.

Stir in flour. Add vegetables and broth, stir. (This time I used some corn and peas I had left in the freezer. You can also used canned vegetables.)

Simmer for about five minutes, until juice is thick and bubbly. In deep dish pie pan place one of the pie crusts. Pour in the chicken/vegie mixture.

Top with remaining pie crust, sealing the two crusts together. Cut slits in top crust. Bake for about 30 minutes or until golden brown.

Serve and enjoy!

Shared with:

See Ya In The Gumbo

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

Peach Habanero Slaw

I made this yummy slaw to go with/on our fish tacos earlier this week. I had planned to make the slaw using Cilantro Cotija Sauce like I did here for fish tacos. When I went to get the sauce at the store, next to it was this Peach Habanero Splash. How could I not give it a try? The flavor of yummy peaches and spicy habaneros on slaw sounded perfect to go with/on fish tacos! It turned out super yummy!

Both of these sauces are HEB brand dipping sauces that come in little 3 oz containers and sold in their fish market area. I don't know what other stores have that would be comparable or a name brand sauce that would compare to these. They are sooo yummy.

1 3 oz container peach habanero splash
2 cups slaw mix

Comine in medium sized bowl. Refrigerate for about an hour before serving.

Enjoy!

Skillet Tuna Melt

I am not a huge fan of tuna but enjoy it every now and then. If I'm really going to enjoy it, it has to be spicy, imagine that, lol. This skillet version of a tuna melt came about because my oven is still on the fritz (hopefully it will be fixed the end of the month) and I liked it well enough to decide to keep the recipe. Loved the veggies in this! Yummm!

12 oz can white albacore tuna, drained
1/2 cup sour cream
1 jalapeno, chopped
1 tsp cumin
1 tsp coriander
1/2 tsp coarse sea salt or to taste
1 Tbsp dried chives
1 small avocado, chopped
1/3 cup chopped tomato
1/3 cup chopped red onion
Butter
3 slices of bread
3 slices of colby jack cheese

In medium bowl mix together tuna, sour cream, jalapeno, cumin, coriander, salt, chives, avocado, tomato and onion.

Set aside. Butter one side of a slice of bread and place butter side down in a small skillet. Top with a slice of cheese and 1/3 of the tuna mixture.

Cook over med-high heat until bread is browned and cheese is melted. Repeat with remaining two slices of bread.

Serve and enjoy!

Shared with:

See Ya' In The Gumbo

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

Italian Chicken

This is one of those recipes that came together almost by accident. In other words it took a couple of unexpected thing to happen for it to work - #1 leftover pasta from spaghetti night and #2 a FREE package of frozen Italian vegetables from HEB. I planned this as soon as I obtained the pkg of vegies, but without the pasta. Glad I had the leftover pasta, that made it more of a meal. Turned out very yummy, you may want to add some of your favorite pasta sauce but it is good without it.

2 Tbsp olive oil, cut into bite sized pieces
2 sm chicken breasts
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp basil
1/2 tsp sea salt
1 Tbsp minced onion
12 oz frozen Italian vegetables
2 cups cooked whole wheat spaghetti, cold

In large skillet heat oil. Add the chicken, parsley, garlic, Italian seasoning, basil, salt and minced onion.

Cook until chicken is almost done.

Stir in the Italian vegies and continue to cook for four to five minutes.

Toss in pasta and continue cooking until heated through.

Serve and enjoy!

Potato Patties

I used to make these a LOT! I don't know why I stopped, they are quite yummy. When I decided to make them again I could not find my original recipe. My first couple of tries I tried to imitate that original recipe but couldn't seem to hit the mark. I finally decided to just start over. This ended up being the keeper.

1 1/2 cups leftover mashed potatoes, I used loaded mashed potatoes made with red potatoes
1 Tbsp cilantro
1 Tbsp flour
2 cups panko crumbs
2 Tbsp olive oil

In medium bowl mix together mashed potatoes, cilantro and flour. Form mixture into four patties.

Coat patties with the panko crumbs. Heat oil in skillet. Add patties to skillet and cook on each side for three to five minutes or until patties reach desired brownness and are hot all the way through, add more oil if needed.

Serve and enjoy!

Shared with:

My Turn For Us - Freedom Fridays

Love Bakes Good Cakes - All My Bloggy Friends

Lamberts Lately - Create it Thursday

Fried Jamaican Red Potatoes

We love red potatoes but for some reason when I make fries I typically use russet potatoes. I decided to go different this time. First using the red potatoes, second I actually fried these rather than bake them (my oven is still on the blink) and lastly the seasoning. I had some Jamaican seasoning left from my Spicy Chicken Breasts and thought it would be great on these potatoes. They turned out great!

5 med/lg red potatoes, about 2 lbs
2 Tbsp Jamaican Jerk Seasoning
2 thick slices red onion, cut in half
cooking oil

Wash potatoes and cut into 1/4 inch slices. Pour seasoning into plastic bag, add potatoes and shake well to coat all the potato slices. In medium skillet, heat about one inch of oil to 375 degrees. Carefully add the potatoes. Cover and let cook for seven to ten minutes. Add the onion and continue frying, uncovered, stirring occasionally until potatoes are nice and brown and onions are tender. Drain on paper towels.

Serve and enjoy!

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Sauteed Green Beans and Mushrooms

This recipe was inspired by one that I had pinned a few months ago, Roasted Green Beans with Mushrooms, Balsamic and Parmesan at Kalyn's Kitchen. I was planning to have these with something else that needed the oven so I decided to saute them instead of roasting them. They were sooo yummy but I think I will add more mushrooms next time. The green beans were crispy with the great flavor from the balsamic vinegar being most noticeable in the mushrooms. Very fresh tasting and full of flavor!

8 oz fresh green beans, ends trimmed
2 small mushrooms, sliced
1/2 Tbsp olive oil
1/2 Tbsp sesame oil (or just use more olive oil if you prefer)
1/2 Tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp black pepper
fresh shaved parmesan cheese

In large skillet toss together green beans, mushrooms, olive oil, sesame oil, vinegar, salt and pepper.

Saute over med/hi heat for five to ten minutes, until green beans are crisp-tender. If desired top with shaved parmesan.

Serve and enjoy!