Butternut Squash Burritos

Yum Yum-these were amazing. I am absolutely addicted to butternut squash, as is my 1 year old. I cook 2-3 a week, and right when it pops out of the oven he runs over and starts hyperventilating until I get some in his mouth. The other day we just sat on the floor in the middle of the kitchen and ate every last bite of roasted squash-it was one of those moments that I will never forget as a mom. It was heaven. I love my boys, and I almost love butternut squash just as much:) Not really, but I do love it alot. Usually I just toss it in olive oil, salt, and pepper, and roast it for about 40 minutes at 400. From there you can do anything with this sugar-tasting veggie! My sweet, healthy friend told me that I had to try this dish, and after a day of thinking about it, I whipped it up. It’s great. I mean, really...a vegetarian, guilt-free version of a meal that is usually 1000 calories. I think yes. I couldn’t stop eating it, and I can’t wait to have it for lunch again tomorrow!

Butternut Squash Burritos

Printable Version

1 medium butternut squash

1/2 cup cooked rice or quinoa

1-2 tsp olive oil

1 cup chopped sweet onion

2 garlic cloves, minced

1 red pepper, chopped

1 tsp kosher salt, or to taste

2 tsp ground cumin, or to taste

1/4 tsp cayenne pepper, or to taste

One 15-oz can black beans, drained and rinsed

3/4 cup monterrey jack cheese

4 tortilla wraps

Toppings of choice: (avocado, salsa, sour cream, spinach/lettuce, cilantro, etc)

Preheat oven to 400F and line a large glass dish with tinfoil. Peel and cube squash, then drizzle olive oil on squash and add salt and pepper. Coat with hands. Roast for 40 minutes or until tender.

In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Add in salt and seasonings and stir well.

Add chopped red pepper, black beans, and cooked rice/quinoa and sauté for another 10 mins. on low.

When squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add cheese and heat another couple minutes.

Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Makes 4 burritos

Recipe adapted from  http://ohsheglows.com/

Pan Fried Panko Lemon Chicken

You know those meals that you feel like you could eat every night for a week, and never get sick of them? Well, this is one of them. I related it to my Crispy Chicken with Orange Dipping Sauce, which is equally as divine in an entirely different way! This recipe is so fresh and light, yet completely filling! The touch of lemon zest in the breading as well as the squeeze of lemon juice over the top of the finished meal is to die for. My mouth is watering just thinking about this meal...we had it last night and I have a feeling it will be back on the menu again very, very soon!

Pan Fried Panko Lemon Chicken

Printable Version

2 boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick

2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)

2 oz shredded Provolone cheese (1/2 cup)

1 large egg

1 Tbsp all-purpose flour

1/2 cup Panko bread crumbs

1 1/2 oz fresh shredded parmesan cheese (1/2 cup)

1 Tbsp chopped fresh oregano

Zest of 1 lemon (2 tsp)

1/2 tsp garlic powder

Salt and freshly ground black pepper

4 Tbsp extra virgin olive oil

Lemon slices or wedges for serving (you can just use the one that was zested)

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and pepper. Combine Mozzarella and Provolone cheese in a bowl, set aside.

In a shallow dish, whisk together flour and egg until smooth. (yes in the same dish...I had never done this before but it worked great!)  In a separate shallow dish, toss together Panko bread crumbs, parmesan cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.

Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to panko and parmesan mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.

Pour olive oil nto a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.

Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralla cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

Recipe from Cooking Classy

Serves 2-4

Chicken Quinoa Chili

We are loving this chili. I have made it 3 times this month! It is delicious is so many ways. We are quinoa addicts in this house, that’s for sure. I always use it in place of rice, always. We honestly don’t even have rice in our house anymore! This chili is a perfect way to introduce your family to quinoa if they have never had it before. They can still get used to the texture, while the flavor is mixed with a well-known white chili. Make this tonight!

Chicken Quinoa Chili

Printable Version

2 tablespoons olive oil

1 sweet onion, diced

1 red pepper, diced

2 garlic cloves, minced

1 1/4 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound boneless, skinless chicken thighs, cooked and shredded

2 cans, drained + rinsed cannellini beans

1 quart low-sodium chicken stock

1 cup cooked quinoa

1 cup half and half

4 ounces monterey jack cheese, freshly grated + more for topping

blue corn chips for crushing on top

lime wedges for serving

Heat a large pot over medium-low heat and add olive oil. Add in the onion, peppers and garlic and cook until softened, about 5 minutes. Add in the cumin, paprika, salt and pepper and stir. Add the in shredded chicken, beans and chicken stock. Increase the heat and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes.

Stir in the quinoa, half and half and grated cheese, stirring well until the cheese is melted. Reduce the heat to low and cook for another 5 to 10 minutes. Taste and season additionally if desired. Serve with extra cheese, chips and lime wedges.

Recipe from howsweeteats.com

Serves 4

Easy Roasted Chicken

My sister has been trying to get me to make this roasted chicken for almost 2 years. It is her husband’s favorite meal, and for some reason I just thought it was too difficult to make. I am a big fan of rotisserie chicken, the ease of it is almost priceless. I figured that was always the best way to go...I was so wrong. So. Wrong. Really, this meal is some the of juiciest chicken I have ever had. Not to mention it is super impressive looking and extremely delicious. I can’t wait to serve it to guests and knock their socks off...without even having to worry a second about if dinner will turn out!

Easy Roasted Chicken

Printable Version

1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity

3 Tbs. butter, softened

Kosher salt

Freshly ground black pepper

(if desired, lemon and herbs such as rosemary or parsley)

1 Tbs. olive oil

1 medium onion, cut into six pieces

2 cups carrots, cut into 1” pieces

4 yukon gold potatoes, cut into 1” pieces

Heat the oven to 400°F and arrange a rack in the middle.

Rinse chicken and place it on a work surface and pat it dry with paper towels.

Rub butter on the chicken all over the skin. Season generously on the outside with salt and pepper. If desired, place the lemon and herbs inside the cavity. Tie the legs together with a piece of yarn. Place the chicken breast-side up in a large cast-iron skillet or dutch oven.

Combine all prepared vegetables into a bowl. Toss in olive oil, and season with salt and pepper. Scatter vegetables around the chicken in the dutch oven. Roast the chicken, uncovered, in the oven until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 60-80 minutes.

Remove the chicken from the oven and place on a cutting board. Let it rest at least 10 minutes before carving.

Recipe from Amanda

Serves 1 person per pound

Curried Sweet Potato Apple Soup

This soup is on my menu again, and I wish I could it eat daily! The perfect tiny kick from the curry, the sweet apple cider vinegar, the fresh cilantro. And, of course, the rich, creamy sweet potato. I can't wait for dinner!!

Curried Sweet Potato Apple Soup

Printable Version

3 medium sweet potatoes

3 tablespoons unsalted butter

1 small onion, chopped

2 cloves garlic, smashed

1 2-inch piece ginger, peeled and grated

¼ teaspoon freshly grated nutmeg, plus more for garnish

1 ½ teaspoons curry powder

salt and freshly ground pepper

2 cups low-sodium chicken broth

1 1/4 cups chunky applesauce

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

1 to 2 tablespoons chopped fresh cilantro

Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.

Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.

Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter and cilantro.

Recipe from Food Network Mag

Serves 4

White Cheddar Broccoli Soup

Fall has arrived here! I had a crazy baking/cooking day last week and whipped up all sorts of delicious fall-flavored foods. Of course, soup had to be on the list, and I served it along with the best bread I’ve ever made, Homemade Bread. This dinner made me happy, happy! I was “mmmm-ing” after each and every bite. The tart white cheddar gives this creamy soup a different flavor than you are used to in broccoli soup, and it kept me wanting more and more. This soup will be on the menu shortly in the future, and for the coming cold, cold months. It’s a quick fix, and with baby #3 headed our way, I’m going to need a few, or a lot, of these meals!

White Cheddar Broccoli Soup

Printable Version

3 Tbsp. Extra Virgin Olive Oil

1/3 of a large yellow onion, roughly chopped

2 cloves garlic, roughly chopped

salt and pepper to taste

3 Tbsp. All-purpose flour

2 and 1/2 cups chicken stock

3/4 cup milk

2 cups uncooked broccoli florets

2 cups sharp white cheddar cheese, shredded, plus extra for garnish

In a large saucepan, heat olive oil over medium heat.

Add onion, garlic, salt and pepper, and saute until onions are translucent, about 3 minutes.

Add flour to saucepan and stir until flour has soaked up all the moisture. Cook for 1 minute.

Add stock a little at a time, mixing the soup thoroughly to incorporate all ingredients and work out any flour-onion-garlic lumps that may have formed. When all stock has been stirred into mixture, add the milk and stir to combine.

Bring mixture to a simmer and add broccoli. Simmer over medium heat until soup has thickened slightly, about 10-15 minutes.

Remove soup from heat and break up broccoli and onion chunks using an immersion blender. If you don’t have an immersion blender, you can transfer the soup to a regular blender in small batches or use a potato masher. (Make sure not to have the lid on tightly...hot liquid in a vacuum sealed blender=pressure steam burn. Just put a towel over a slightly cracked lid to allow steam to escape).

Return soup to heat and simmer another 5 minutes.

Remove soup from heat and stir in shredded white cheddar cheese. Stir until all cheese is melted. Ladle into bread bowls and serve immediately, garnishing with extra sharp cheddar cheese.

Recipe from www.lifeasastrawberry.com

Serves 3.

Garlic Parmesan Crusted Pork Chops

A friend posted this recipe on facebook , and I usually don’t follow those links! But I am so glad that I did! I don’t make pork recipes very often and this is the perfect addition to my few pork recipes that are worth making. This was extremely moist, flavorful, and crunchy all at the same time.

Garlic Parmesan Crusted Pork Chops

Printable Version

4 1/2-inch pork chops, bone in

3/4 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried sage

1/2 tsp. dried thyme

3/4 cups freshly grated parmesan cheese

2 large eggs

1 cup panko

olive oil for frying

4 cloves garlic

Spread parmesan cheese in a shallow dish. Beat eggs in another shallow dish. Spread bread crumbs in a third shallow dish.

If needed, use a mallett to flatten pork chops to 1/2 inch thickness, any thicker and they will be hard to cook! Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time by first dredging seasoned chops in parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter.

Recipe from bigoven.com
Serves 4

Fried Rice with Homemade Yoshidas {Copycat recipe}

Well, if you keep up on the blog you know that we are busy around our house! My husband is doing a Oral Surgery fellowship and I’m at home with two 18-month old boys...and 8 months pregnant! Quick, easy meals are exactly what has been keeping us alive these days. This one was inspired from a friend, but I had nothing she required to make her recipe...so I googled a few things here and there and this delicious dish is what we ended up with. It is worth every second of the 15-minute prep!  

Fried Rice with Homemade Yoshidas {Copycat recipe}

Printable Version

Yoshidas {Copycat recipe}

2 cups soy sauce

3/4 cup brown sugar

3/4 cup white sugar

1/2 tsp. fresh ginger, minced

1 garlic clove

1 cup honey

Mix together, heat in saucepan and serve as desired. This sauce can be refrigerated for up to 1 week.

Fried rice

4 cups rice or quinoa (prepared in advance)

1/2 cup frozen peas

1/2 cup shredded carrot

2 eggs

3 tablespoons sesame oil

Heat sesame oil in a large skillet on medium heat.

Add peas and carrots. Stir fry until tender.

In a separate pan, crack eggs and cook desired way. We love to have our yolk a little soft in order to break over noodles, but many prefer to scramble eggs.

Combine rice or quinoa, eggs, and desired amount of yoshida sauce(the entire recipe above will be too much) to pan.

Sauce makes 2 1/2 cups

Fried rice serves 2 as a main dish

BBQ Chicken Alfredo Pizza

How often are leftovers just as good, or better, than the original recipe? Not often...okay but this Lasagne is the exception:) This recipe is so yummy. I have had my share of BBQ pizza’s in the past, but this one is so original. The Asian flare from the BBQ marinade is so amazing when mixed with alfredo sauce. O jeez I just want to make it again tonight and it has only been a few days since I had it last!

BBQ Chicken Alfredo Pizza

Printable Version

½ cup alfredo sauce (THIS one is amazing)

¼ cup reserved Asian BBQ Marinade from THIS recipe (recipe below)

1 cooked, shredded chicken breast

1 ½ cups fresh mozzarella, shredded

3 Tbs. fresh cilantro

1 pizza crust

Cook pizza crust according to recipe directions. Mix alfredo sauce and Asian BBQ Marinade and spread evenly over crust.

Top with chicken and mozzarella and bake until cheese is melted and slightly browned. Top with fresh cilantro and serve.

Serves 3-4

Recipe from Our Best Bites

Asian BBQ Chicken Marinade

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

½ tsp cornstarch

Combine everything except the cornstarch in a saucepan. Add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Asian BBQ Chicken

You know those recipes you immediately call and tell your best friend to make? Well, this was one of them. Not only did I call my best friend, but I told my mom, sister, and sister in laws to make it! Honestly it’s a quick marinade and grilled chicken that you can use for 2 meals. I always double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Asian BBQ Chicken

Printable Version

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

2 boneless, skinless chicken breasts

½ tsp cornstarch

Combine everything except the chicken and cornstarch  in a small bowl. Whisk to dissolve the brown sugar. Place marinade and chicken in a zip-lock bag. Place in fridge for a minimum of 4 hours, or longer if you have it.

Preheat a grill. Remove chicken from marinade and pour reserved marinade into a saucepan. Cook chicken for 5-10 minutes on each side depending on the thickness.

While chicken is cooking, heat reserved marinade and add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Serve chicken over rice or quinoa with extra sauce.

NOTE: Double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Recipe from Our Best Bites

Serves 2

Beef Pot Roast

I HATE ROAST. Okay, I USED TO hate roast. A few years ago my neighbor invited us over for dinner, and told me that she was going to be serving roast. We are pretty good friends, so I told her that I wasn't a big fan of it. She GUARANTEED me that I would like HER roast, so I agreed that we would come over. I am so glad that we did! I am no longer anti-roast! Okay, I am no longer anti-roast if she or I make it. I still am very leary of anyone else's roast. I have been making this recipe ever since. 

Also, you know how there are always leftovers when you make roast? Well, I am almost tempted to make a roast just to eat this sandwich with the leftovers, Please try it! It's amazing!

As a side note, this time I paired our roast with homemade Sweet Hawaiian Rolls, that post will be next!

Beef Pot Roast

Printable Version

3 pound chuck roast, frozen

1 package dry ranch seasoning

1 package brown gravy mix

1 package italian seasoning

1/2 cup water

Potatoes and carrots, chopped, if desired

Place roast in a slow cooker. Combine all 3 packages of dry seasoning and cover roast with mixture. Pour water over top. Cover and cook on low for 8-9 hours. This is important! I checked my roast at 7 hours last time and it was still tough. So, I cranked the heat up to high for the remaining 1 hour of cooking time and it was perfect! If using potatoes and carrots, add with 5 hours remaining.

Serves 4-6.

Recipe from Jaime.

Easy Pad Thai

For a few months now, my husband and I have been addicted to our Thai Peanut Noodles if you haven’t tried them, PLEASE, PLEASE do! Really they are a go-to meal for us. So simple and a ton of flavor...well, we now have a rival! This Pad Thai is equally as delicious, just without the peanut flavor, and a little more sweet. We gobbled up every last bite. I know it will also make it into our quick, easy, and scrumptious meal rotation!

Easy Pad Thai

Printable Version

8 ounces Pad Thai noodles (thick, flat rice noodles)

2 eggs

3 Tbs. soy sauce

1-2 tsp. sriracha

1 tsp. garlic, minced

2 Tbs.  lime juice

1 tsp. vegetable oil

2 Tbs.  brown sugar

2 cooked chicken breasts, diced or shredded

bean sprouts, to garnish

1/4 cup cilantro

½ cup chopped peanuts

Prepare noodles according to package instructions.

Meanwhile, scramble or cook eggs over-easy (depending on your preference) and set aside. In a small bowl, whisk soy sauce, sriracha, garlic, lime juice, vegetable oil, and brown sugar together.

Once noodles are cooked and sauce is mixed, combine noodles, chicken, and sauce.

Top with bean sprouts, cilantro, scallions, and peanuts.

Recipe from http://rachelschultz.com

Serves 2-3