The BEST oven roasted squash EVER

I don't know how many of you ever oven roast squash, but I LOVE roasted acorn squash and butternut squash.  I usually roast my acorn squash with butter and brown sugar and butternut squash with salt and pepper or Montreal steak seasoning.  However, I wanted to try something different to go with our Oven Roasted Mayo Chicken (see previous post for recipe) and decided to try something that I had seen Rachael Ray do awhile back on her tv show.  It was a HUGE hit with my family, especially my 3 year old who has decided she doesn't like squash (she GOBBLED this up like she hadn't eaten in days!!).  This is a keeper and you can bet I'll be making it again soon!!  Oh, it also is a teaser for Thanksgiving dinner, and I think I'll be serving it this year for Thanksgiving!!

Roasted Butternut Squash with Apples and Onions

1 butternut squash (could use any kind of squash!), peeled, seeds removed and cubed
1-2 small apples (I used Jonagolds), large diced
1 small onion, rough diced
Salt
Pepper
Sage (I used dried, but will definitely try fresh next time!)
Olive Oil or Grapeseed Oil

Pre-heat oven to 425 degrees.  Place squash in a roasting pan (I used my Pampered Chef Large Bar Pan), drizzle with oil and sprinkle with salt and pepper.  Place in oven and bake until semi-tender, stirring every 10-15 minutes.  Turn oven down to 400 and add apple, onion and sage and continue to cook until squash and apples are fork tender (don't over cook as the squash and apples will get mushy!).  Make sure to stir every so often so it doesn't stick to the pan and burn.

Enjoy!!

Oven Roasted Chicken

Ok- so this post may gross some of you out (it does use LOTS of mayonnaise), but this makes the best, most moist chicken ever!!  I saw a Best Foods mayo commercial a year or so ago that suggested using mayo to make Parmesan crusted chicken breasts... I had forgotten about it until I saw the commercial again a couple days ago.  I knew we were having roast chicken for Friday night dinner, and since I was using one of the chickens we raised, that has no skin, I decided to try it.  It was the most amazing chicken!!  Moist, delicious and flavorful!  I love how the mayo acts as a "skin" on the chicken and keeps all the moisture in.

So- here's my recipe for oven roasted chicken!

Oven Roasted Mayo Chicken

1 whole roasting chicken (preferable without the skin, but you could use one with skin on too)
1 C (more or less depending on the size of the chicken) mayonnaise
Seasonings to taste: salt, pepper, paprika, garlic powder, onion powder, basil, oregano (you can add or substitute other spices if you'd like)
3-4 sprigs fresh rosemary
3-4 sprigs fresh oregano
Olive Oil

Pre-heat oven to 425 degrees.  Mix together the mayo and spices in a bowl.  Drizzle a small about of olive oil in the bottom of a roasting pan or 9x13 pan (if you use a roasting pan with a rack, the olive oil is not necessary).  Place chicken in pan and stuff fresh rosemary and oregano into body cavity of chicken.  Using your hand or a spatula, slather the mayo mix all over the outside of the chicken, making sure to cover every exposed part.  Place chicken in oven and turn oven down to 375-400 degrees.  Bake for 1-2 hours or until juices run clear (cook to 165 degrees internal temp).  When done, remove from oven and place a foil tent over and let sit for at least 15-20 minutes to let juices settle.   Serve with roasted Butternut Squash and apples and broccoli salad (recipes to follow).

Enjoy! :)

Easiest Enchiladas EVER!!!

So- I don't usually resort to "pre-cooked" foods, but when you're in the middle of moving, easy and simple are the best and easiest ways to cook!  Not to mention that honestly, these are some of my favorite enchiladas ever... (I know, I know- I need to expand my taste horizons!)... BUT, they are quick, easy and tasty!!

Quick and Easy Enchiladas

1 pkg frozen burritos (your favorite "flavor"- I like beef and bean!)
1 can enchilada sauce
1 can cream of mushroom soup
1 package beef gravy, made according to package directions (I ALWAYS make my own gravy though!!)
Grated cheddar cheese

Place burritos in a 13x9 pan.  In a sauce pan make gravy then add enchilada sauce and cream of mushroom soup.  Combine well and heat through.  Pour soup mix over burritos and top with cheese.  Bake according to burrito package directions and until sauce and cheese are bubbly.

Enjoy!!

Blackberry Gin Soda

So- this morning we got the chance to head about 35 miles from home to pick wild blackberries- I was in HEAVEN!!  It was SO much fun!!  Hubby and little A enjoyed it too... was so fun to take a 3 year old berry picking (incidentally- every time I hear or think of "berry picking" I think of the way Marta says it in The Sound Of Music when they are talking to their father about where they were all day....).  We found about a gallon and a half or so, and are planning to make another trip up next weekend.  I made 3 pints of freezer jam and froze several cups as well, but wanted to keep some for eating fresh.  Or, as in this case, for making "adult beverages"...  Here is the recipe I came up with using fresh blackberries, and fresh mint and basil from my garden!  I'm sure it would be just as refreshing without the gin, however, I like a little "kick" to my drinks! ;) :)  There are a couple things I would change, for instance, I would add a hint of lime juice (maybe the juice of 1/2 a small lime) and maybe more basil and mint.

Enjoy! :)

Blackberry Gin Soda
(makes 1 serving)
Several fresh blackberries- the sweeter the better, use as many as you'd like, I think I used 8-10
2-3 sprigs fresh mint
3-4 leaves fresh basil
1/2-1 oz simple syrup
2 oz gin
club soda
ice

Muddle berries, simple syrup, mint and basil (also lime juice if you choose to use it) in a low ball glass.  Add gin, a couple ice cubes and top off with club soda.  Garnish with mint and/or basil sprigs if you desire!

Homemade Bean Dip

So, a couple days ago I had a craving for chips and dip.  But not just any dip... no, BEAN DIP!  I don't know about you, but I'm a sucker for Frito Lay Bean Dip!  But, because its expensive and full of nasty stuff, I don't buy it very often... So, I decided to try to make my own!  I didn't have re-fried beans, but I DID have chili beans in sauce in my pantry... So- I grabbed the can, and started looking through my fridge and spice cupboard to find ingredients.  I found a poblano, anaheim and jalapeno peppers from my garden in the fridge and grabbed spice that I use in my tacos and chili...  Here is what I came up with.  Please remember, all measurements are approximate as I rarely measure anything when I "create" a recipe!

Rachel's Fabulous Bean Dip

1 can chili beans, with sauce
1 poblano pepper, seeded and chopped (you can leave the seeds in for extra heat if you'd like!)
1-2 small anaheim peppers, seeded and chopped (same for the extra heat as the poblanos!)
1 small (and I mean SMALL) jalapeno, seeded and chopped (can use a larger one and/or keep the seeds for more heat!)
Chili powder
Garlic powder
Salt
Pepper
Cheddar Cheese (optional for hot dip)

Put all ingredients into a blender or food processor and blend until smooth.  If you want a hot dip, gently add cheese (I would do this in a separate bowl and fold the cheese in), then pour into oven safe dish and broil until hot and bubbly!

Top with sour cream and more cheese for a "layered" dip.  You could also add tomatoes, avocados etc... Be creative!  And be sure to share your creativity with me! :)

Enjoy! :)

Oh How I Love My Crock-pot!

So- I think my new favorite kitchen "gadget" is my crockpot.  I have always used a crockpot, but until the last year or so, didn't realize how useful it really is!!  I use it for goat milk yogurt, casseroles, roasts, chicken, beef etc...  And since my oven isn't working properly at the moment, my crockpot is my best friend (plus it doesn't heat up the house as much as the oven does!!)!

This last week I was going to make Cowboy Mac for dinner, but didn't have enough ground beef.  My parents had just given me a round steak, so I decided to use that instead and make it in the crockpot to make sure the beef was tender.  Wow- was it YUMMY!!!  I think even better than my original Cowboy Mac recipe!!  I will definitely be making it again!!

Crockpot Cowboy Mac

1-2 lbs round steak, cut into 1/2 inch chunks
1 can tomato soup + 1 can water
1 onion, finely chopped
1 handful fresh basil, chopped
1 handful fresh rosemary, chopped
1 handful fresh oregano, chopped
Beef Broth
1 box short cut pasta (I used medium shells)

Brown onions and beef in a skillet.  Pour into crockpot.  Add in soup, spices, can of water and 1/2 cup or so of beef broth.  Cover and turn crockpot to high.  Cook for 4-6 hours, then turn to low and add pasta (you can add more beef broth if needed).  Cook on low until pasta is cooked.

Enjoy! :)

Hot Days and Cold Beverages!

Ok- so its the middle (almost the end!) of July and its been in the 90's and 100's here for the last couple weeks!  There is nothing I like better on a hot day than a nice, cold, icy beverage!  Some days I prefer home brewed sun tea (I'll share my "recipe" soon!), some days a glass of ice water works... but today, I wanted something "stronger"!  So- knowing I had vodka in the freezer (honestly, vodka is better "ice cold"!), I decided to make up a new drink!  I made some simple syrup (recipe included) and out of half the batch I made GINGER simple syrup (will include this recipe as well!) and then let my brain go to work!  My idea- a Lemon-Ginger Vodka-tini!  So- here are the recipes!

Enjoy! :)

Simple Syrup

1 part water

1 part granulated sugar

Combine both ingredients in a sauce pan over med-high heat until sugar is dissolved!  Remove from heat and let cool.  Store in a jar in a dark cool place!  Simple syrup is great for mixed drinks, iced coffee etc!

Ginger Simple Syrup

Make simple syrup as above, but add minced garlic and simmer for 5-10 minutes (depending on how strong you want it!), then remove from heat and let sit till cool.  Strain and store in a jar in a dark, cool place!

NOW--

Lemon-Ginger Vodka-tini

2 oz vodka

1 oz ginger simple syrup

1/2 oz lemon juice

1-2 springs mint for garnish (optional)

Mix vodka, ginger simple syrup and lemon juice in a low ball glass, stir to combine, add 1-2 ice cubes and top off with lemon sparkling water.  Garnish with mint sprig and Enjoy!!