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Single Pan Meal: Chicken, Butternut Squash & Brussels Sprouts

This one-pan meal is delicious, slow-carb friendly, and makes great leftovers.

Chicken, Butternut Squash & Brussels Sprouts

Ingredients

1 medium butternut squash, peeled and diced
1 pound brussels sprouts, ends removed and sliced in half
1/2 yellow onion, diced
1 lemon, thinly sliced (seeds removed)
3 cloves garlic, minced
2 tablespoon olive oil, divided
1 tablespoon balsamic vinegar + extra for serving
1 teaspoon sea salt, divided
1 teaspoon ground pepper, divided
8 boneless, skinless chicken thighs
1 tablespoon apple cider vinegar
1 teaspoon ground paprika
1 teaspoon garlic powder
1/4 teaspoon dried ginger
1/2 teaspoon dried sage

Directions

    1. Preheat oven to 450 degrees F.
  1. Combine the butternut squash, brussels sprouts, onion, lemon slices, minced garlic, 1 tablespoon. olive oil, balsamic vinegar, 1/2 teaspoon. sea salt, and 1/2 teaspoon. pepper and toss to combine.
  2. Spread the mixture in a single layer on a large baking sheet (or two if necessary), lined with parchment paper or aluminum foil coated with cooking spray.
  3. Combine the chicken thighs, remaining 1 tablespoon. olive oil, apple cider vinegar, paprika, garlic powder, remaining sea salt (1/2 teaspoon), dried ginger, dried sage, and remaining pepper (1/2 teaspoon) in a bowl and toss to coat.
  4. Arrange the chicken on top of the vegetable mixture.
  5. Bake for 30-40 minutes or until both the squash is tender and the chicken is cooked through. If the chicken is done before the squash, remove the chicken and set it aside in a covered dish to preserve warmth before continuing to bake the vegetables.
  6. Serve with additional balsamic vinegar to taste.

Whipped Cream

Whipped Cream

Ingredients

  • 1 cup whipping cream
  • 2 tablespoons sugar*
  • 1 teaspoon vanilla extract

Directions

  1. Mix all ingredients together.
  2. With mixer at medium speed, beat well-chilled cream just until soft peaks form. (Overbeating causes cream to curdle and turn to butter.) On hot days, chill bowl and beaters. Cream doubles in volume when beaten.

  • This recipe is for a less sweet version than is typical. You should increase the sugar if you prefer regular whipped cream.

Baz’s Sweet and Easy Pancakes

The batter for these pancakes is mixed in a blender. A perfect first recipe for my 11-year-old and he loves making them!

Baz's Sweet and Easy Pancakes

  • Difficulty: Easy
  • Print

Ingredients

  • 2 cups milk
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1.5 tablespoons baking powder
  • 1/8 teaspoon salt

Directions

1. Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat (350-400 degrees for an electric griddle).

3. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Adapted from AllRecipes.com’s Fast and Easy Pancakes.

Roasted Sweet Potato Soup

This delicious soup is perfect for fall and easy to make. It’s bound to become a favorite. Next time I’ll probably pair it with a sandwich…I’m thinking turkey or grilled cheese would go well.

Roasted Sweet Potato Soup

INGREDIENTS

  • 1 (2-lb) bag Schwan’s roasted sweet potatoes, prepared according to package instructions
  • 1 large onion, chopped
  • 3 (14.5-oz) cans chicken broth
  • 1 to 1.5 teaspoons ground thyme (2 teaspoons was too much)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 2 cups water
  • 1/2 cup cream

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor.

INSTRUCTIONS

  1. Add onion and chicken broth to the large boiling pot and cook over medium to high heat until boiling. Reduce heat to low and simmer until the onion is translucent (approximately 10 minutes).
  2. Add the sweet potato and stir to distribute heat before removing from heat.
  3. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  4. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  5. Return to low heat.
  6. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  7. Add the remaining ingredients, stir until blended, and remove from heat.
  8. Serve when the soup is cool enough to eat.

CREDITS: This recipe was adapted from Simply Recipe’s Roasted Sweet Potato Soup to fit the ingredients I had on hand.

Shrimp & Basil Fettuccine

KieleRecipes.com

Shrimp & Basil Fettuccine

5 oz. fettuccine noodles

Cream Sauce:

2 tablespoons butter
1 tablespoon flour
1 cup cream, warmed

Shrimp and Basil Sauce:

2 tablespoons extra virgin olive oil
1 lb. medium shrimp, peeled and deveined
3-4 large fresh mushrooms, sliced
1/8 cup dry white wine
1 teaspoon minced garlic
1 teaspoon minced shallots
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon basil pesto
3 large unpeeled roma tomatoes, chopped
1/3 cup grated Parmesan cheese

Place fettuccine in large pot of boiling water and boil until al dente according to package directions. Drain and set aside.

Prepare Cream Sauce: Melt butter in skillet over low heat. Add flour and stir continuously 2-3 minutes until flour is cooked. Gradually add cream to flour, stirring continuously until well-blended, smooth and slightly thickened. Set aside.

Prepare Shrimp & Basil Sauce: Heat olive oil in large saute pan over low heat. Add shrimp and mushrooms and saute until shrimp are cooked and turn pink. Deglaze pan with white wine. Add garlic, shallots, salt and pepper and simmer 2-3 minutes. Stir in basil pesto and simmer 1 minute.

Add cream sauce, roma tomatoes and Parmesan cheese and stir to combine. Add prepared fettuccine to sauce and toss to coat pasta. Serve immediately. Makes 3-4 servings.

Brick Oven recipe (courtesy of the Austin American-Statesman).

KieleRecipes.com

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Perfect hard-boiled eggs.

Are hard-boiled eggs a guy thing? My husband, Alex, is the go-to person in our family for perfectly peal-able hard-boiled eggs. They’re a staple, but I’ve yet to learn how to make them myself. So when I came across these instructions on Picky Palate today and realized that they describe Alex’s technique, I thought I should save them…

How To Make Perfect Hard Boiled Eggs

Ingredients

  • 1 dozen eggs

Directions

  1. Set 12 eggs or as many as you desire (in a single layer) into a large saucepan. Fill pot with water to completely cover the eggs at least 1 inch above eggs and turn heat to high. Bring water to a boil, takes approximately 15 minutes. As soon as eggs start to boil, let boil for 10-12 minutes (I do 11 minutes). Set timer to help.
  2. Immediately remove from heat and set pot in a clean/cleared out sink. Fill with cold water and ice cubes to stop cooking. Turn water off and Let eggs sit in ice for 10 minutes. Eggs should feel cool to the touch.
  3. Carefully crack the egg shell all the way around the egg. Squeeze the shell until the shell has detached from the egg and peel. See photos for visuals.
  4. Keep hard boiled eggs in their shell in the refrigerator for up to 1 week.

Makes 12 Servings

Recipe from Picky-palate.com | How To Make Perfect Hard Boiled Eggs