Winter Veggies like
Butternut Squash and Sweet potatoes...
truly some of my favorite veggies to eat!
I can honestly say I could eat them everyday
and never tire of them.
If you do have Butternut Squash
or Sweet potatoes on hand
or Sweet potatoes on hand
and want a yummy way to fix them up,
I have two wonderful recipes that are perfect for them.
Roasted Chicken and Veggies
uses chicken thighs, garlic, rosemary,
sweet potatoes, red potatoes, apples and pecans.
(this is perfect to feed a large crowd, OR, if you are a small family,
use the leftovers to take for lunch to work/school the next day)
(this is perfect to feed a large crowd, OR, if you are a small family,
use the leftovers to take for lunch to work/school the next day)
Butternut Squash Casserole
is full of sauteed onions, squash, apples, ham, cheese and thyme,
and they truly blend together to make the most delicious casserole ever.
This would also be a perfect thing
to make for a breakfast casserole!
(BTW...I try and keep a few packages of Canadian Bacon in my freezer to have on hand for making Pizza, Calzones and this Casserole)
and they truly blend together to make the most delicious casserole ever.
This would also be a perfect thing
to make for a breakfast casserole!
(BTW...I try and keep a few packages of Canadian Bacon in my freezer to have on hand for making Pizza, Calzones and this Casserole)
Definitely a delicious way to add
some FUN to your dinner that nutritious as well!
(my sweet hubby's recipe card as he is the one that makes this up for us)
Rosemary Roasted Chicken and Veggies
3 teaspoons paprika
2 heaping teaspoons crushed rosemary leaves
3-4 cloves garlic minced
1/2 teaspoon coarse pepper
1/2 teaspoon salt
3 Tbsp. olive oil
8-10 bone in chicken thighs OR, 4-5 chicken leg quarters (skins removed)
3 sweet potatoes peeled and cut into 1 inch cubes
3 large potatoes peeled and cut into 1 inch cubes (or you can use 5-6 small red potatoes)
3 apples peeled and thinly sliced
handful of pecan halves
Mix first 6 ingredients together in a bowl.
Put chicken, potatoes, apples and pecans in a large metal bowl and pour spice mixture over it and TOSS well to coat. (using your hands is the best way to do this).
Arrange chicken/veggies in a large casserole dish that has been sprayed with non-stick cooking spray.
(HINT...I actually had to use 2 casserole dishes...so I just divided it between 2 pans as I didn't have one large enough)
Roast uncovered in 425 degree oven for 45-60 minutes until the veggies are tender and chicken has reached 165 degrees.
Absolutely delicious!
If there are any leftovers,
I just pull the chicken off the bones and mix with the veggies
and this makes DELICIOUS leftovers to take for lunch the next day.
This would also be the PERFECT meal to serve company...
serve with a green salad and slice of Artisan bread and you could really feed a crowd!
Butternut Squash Casserole
1 large (or 2 small) butternut squash peeled, seeded and thinly sliced
2 large onions thinly sliced/then sauteed until very tender
2 small apples, peeled, cored and thinly sliced
2 teaspoons thyme
3 Tbsp flour
4 oz. shredded Swiss cheese
2 large onions thinly sliced/then sauteed until very tender
2 small apples, peeled, cored and thinly sliced
2 teaspoons thyme
3 Tbsp flour
4 oz. shredded Swiss cheese
(6oz) package Canadian Bacon
1-1/2 cups chicken stock
2 pieces wheat bread toasted and crumbled
Preheat oven to 375 degrees.
In a shallow baking dish layer 1/3 of the squash, then ½ of the sauteed onions and then ½ of the apple slices. Season with a sprinkle of thyme, ¼ tsp pepper and a scatter of flour and 1/3 of the cheese.
1-1/2 cups chicken stock
2 pieces wheat bread toasted and crumbled
Preheat oven to 375 degrees.
In a shallow baking dish layer 1/3 of the squash, then ½ of the sauteed onions and then ½ of the apple slices. Season with a sprinkle of thyme, ¼ tsp pepper and a scatter of flour and 1/3 of the cheese.
Layer half the meat.
For the second layer repeat the process topping with squash.
For the second layer repeat the process topping with squash.
Add chicken stock.
Cover and bake for 30 minutes.
Remove from oven, uncover and sprinkle with bread crumbs and remaining cheese.
Return to oven uncovered and bake 30-45 minutes until veggies are tender
Remove from oven and let stand for 15 minutes before serving.
Cover and bake for 30 minutes.
Remove from oven, uncover and sprinkle with bread crumbs and remaining cheese.
Return to oven uncovered and bake 30-45 minutes until veggies are tender
Remove from oven and let stand for 15 minutes before serving.
You will find after enjoying these yummy dishes
that winter veggies never tasted SO good!
Enjoy and have fun!
Kimmie you always make food look so yummy! You are an amazing cook! Those dishes look delicious!
ReplyDeleteI am in LOVE with Sweet Potatoes.. and because they are a "Super" food.. I have added them to my diet weekly. I will have to try both recipes.. as they both look delicious!
ReplyDeleteDo you think I could make the casserole without the canadian bacon? Would it still be plenty flavorful??
OK, I have intended to comment for a long time, but since Diana outed me today, I figured I'd better at least say hello! I wish I could remember who left the comment that took me to your blog (I've looked for it and can't find it), but it seems like it was back in November (could have been a bit earlier), someone said something like, "Kimmie just posted her coconut pie recipe, you've got to give it a try!" and the link. I've been hooked ever since. I LOVE your food storage challenges and the fact that you are living quite self-sufficiently, an old dream of mine and my husband. I had been reading your blog here and there for a couple of months, and then I got really sick the first week of January and I just started at the beginning and read the whole thing, including many of the comments, and I loved every minute of it -- and it took my mind off being sick. I also love that you backpack in areas I've backpacked (MANY years ago), specifically Upper Palisade Lake and Teton National Forest. We actually have several other things in common, too.
ReplyDeleteAs for me, Diana & Rob moved into our ward in Southern California right after Rob graduated, and I was Diana's VT. I'm probably 15 years older than her, but we loved knowing each other, and the bonus was that our husbands got along (it takes some effort to crack my husband's social shell). We both move away, them across the country and we just moved 30 miles away, but we've kept in touch, sometimes more than others, but we always love hearing the other person's voice on the other end of the phone.
Well, I have a lot of questions I will eventually ask you, but I think this is enough for an introduction. Oh, BTW, I made your Southwestern Chicken and Rice burritos last week, and we all LOVED them!
I'm happy to have finally met you,
~Sherrie
Ooops, for anyone who doesn't understand why I was "outed" today, I've been thoroughly stalking Kimmie's blog for several months but I've never commented. I recently found out that Tracy's cousin is a good friend of mine so I called her today to tell her about it, and she told Kimmie on facebook that she had a new stalker. Sorry I didn't explain in the beginning.
ReplyDelete~Sherrie
I like to eat sweet potatoes and butternut squash! I'm sure if I make these recipes I will be totally in love! Thanks for always sharing your recipes. They're the best!
ReplyDeleteTracy has a fun way of writing recipes!