Roasted Butternut squash

Dean & I have no trouble eating vegetables...we love them but I'm bored with my old standbys...so I bought a butternut squash for something different.

If I've made it before, I sure don't remember it so I went on the hunt for a new recipe. Most were sweet with ingredients like brown sugar or honey. Well, that's not us. We like our vegetables savory! Finally, I came across this Ina Garten recipe. (I love her recipes). http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-recipe

Except for having to peel the squash, the recipe is pretty much like a roasted potato recipe.

Heat oven to 400. Peel, seed and cut the squash into cubes. Arrange on a baking sheet and sprinkle with good olive. Salt and Pepper and bake for 30 minutes.

What could be easier? The squash comes out soft and delicious. I think if you went easier on the salt and pepper, it would be something the little ones would like, too. It tastes almost buttery. Hmmm, I guess that's how it got it's name! Buttery, Butternut squash...try it for a change....

Skillet Chicken with Green Chile Sauce

I made the best recipe last night. I didn’t take pictures until the very end because I didn’t think about it being blog worthy…but it turned out so pretty that I had to take a shot of it. And then, we tasted it and I must say it was delicious. Fast, easy, looks good…yes, that’s definitely something to write about. (This recipe was printed in the Houston Chronicle but originally came from Good Housekeeping.)

4 medium boneless, skinless breast halves
Salt & Pepper
1 tablespoon olive oil
1 small can green chilies
1 cup grape tomatoes each cut in half
¾ cup chicken broth
½ teaspoon ground cumin
1 clove garlic, crushed with press
2 tablespoons fresh cilantro

Start by pounding the breasts with a meat mallet till you have an even thickness. Or if you like, cut the breasts in half horizonally. Salt & pepper.

In a non-stick pan, heat the olive oil over medium high heat. When the oil is hot cook the breasts until browned on both sides. Cook until you can’t see any pink throughout and totally browned. They get a little crispy on the outside but that makes it yummy.

Take the breasts out of the skillet and put them on a platter. Cover with foil.

To your hot skillet add the green chilies, tomatoes, chicken broth, cumin and garlic. Cook for about 3 minutes until the sauce reduces slightly. Stir in the cilantro and spoon over the chicken.

So easy and so delicious! I love finding recipes like this.

Enjoy