baked chicken fajitas, black beans
braised short rib lasagna, salad
citrus chicken thighs, rosemary fingerling potatoes, broccoli
out to The Durham House
Guinness beef stew
Cajun chicken peppers penne
chicken lo mein

Thursday, October 1, 2015

Roasted Parmesan Butternut Squash

Anyone else out there already thinking of Thanksgiving? If everything works out, we will be in our new home for turkey day this year. And I am so excited because the new house has DOUBLE OVENS. No more crazy rotation schedule while trying to roast a turkey, bake rolls and bake side dishes. There will be room for everything and everything will be cooked at its proper temperature, not some compromised temperature I had to settle for to make everything work. This butternut squash dish from Gourmet is going on my Thanksgiving Day menu. It is incredibly easy to prepare and it tastes like you slaved over it.  The squash can be chopped a day in advance and kept in the fridge until ready to bake.
Roasted Parmesan Butternut Squash

3 pound butternut squash, peeled and cut into 1-inch pieces
½ cup heavy cream
3 sage leaves
¾ cup finely grated Parmesan
1 teaspoon salt
¼ teaspoon pepper

Preheat the oven to 400 degrees. In a 2 quart shallow baking dish, toss the squash with the cream, sage, ½ cup of the Parmesan, salt and pepper. Cover and bake for 30 minutes. Remove the cover, top with the remaining Parmesan and bake for 20 minutes more, uncovered. Let stand for 5 minutes before serving.

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Monday, September 28, 2015

Chipotle Honey Chicken Tacos

I don't know why it took me so long to make this recipe from The Brewer and the Baker.  It has been on my list for nearly a year now.  Now that school is in full swing, things have been a lot busier around here, so crockpot meals are a staple.  Miss F doesn't get home from art class and dance until past 5 pm, which usually involves me picking her up.  This leaves very little time for dinner prep, you know with trying to work in a bath and homework each evening.  Miss F and I were huge fans of this chicken, C was not as impressed.  He said they were "too sweet" and didn't touch the leftovers.  I think I may reduce the honey to a tablespoon or two next time I make them.
Chipotle Honey Chicken Tacos

1 pound boneless, skinless chicken breast
1 to 2 chipotle peppers in adobo sauce
¼ cup honey
¼ small onion, roughly chopped
1 clove garlic
1 tablespoon olive oil
Dash Worcestershire sauce
¼ cup water

Shredded Monterrey Jack cheese

Place chicken breasts in a crockpot. Add the chipotles, honey, onion, garlic, oil, Worcestershire sauce and water in a blender or mini food processor. Puree until smooth. Pour the sauce over the chicken, cook on low for 4 hours. Remove the chicken and shred using two forks, return to the cooking liquid and stir well to combine. Serve on warm tortillas with guacamole, cheese and tomatoes.
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Thursday, September 24, 2015

Asian Flat Iron Steak

I picked up a super sale flat iron steak at the grocer and I wanted to make something besides fajitas.  The broiled flat iron steak was perfectly cooked, it may be my new go to way to prepare it.  The sauce was rich and perfect over rice with sesame green beans.  C thought the sauce was too much, he had seconds of the steak, but was fine with no additional sauce.  Miss F ate all her steak willingly, but she was upset with the sesame green beans.  She loves to pick the beans from inside steamed green beans, this would be far too messy with sauteed beans. This recipe was inspired from Once Upon a Chef.
Asian Flat Iron Steak

For the Sauce
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1 garlic clove, minced
¼ cup dry Sherry
¼ cup soy sauce
1 tablespoon tomato paste
2 tablespoons light brown sugar
1/3 cup water
½ teaspoon Asian sesame oil
2 teaspoons unsalted butter
For the Steak
1 one pound Flat Iron Steak
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Preheat the broiler and set an oven rack in the top position.

Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened 4 to 5 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside.

Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce.
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