Maple-Roasted Chicken & Acorn Squash Recipe

Originally prepared on Tuesday, January 12, 2016.
 

Joan remade it for our evening meal.

We went to Aldi's and purchased some chicken thighs. Then to Sauder's for acorn squash.
 

Total time:
    Prep: 15 min.
    Bake: 35 min.

Ingredients:
1 medium acorn squash
4 medium carrots, chopped (about  2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2 1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions:

1. Preheat oven to 450˚. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2=in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
2. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170˚-175˚ and vegetables are tender.

Yield: 6 servings.

Wine pairing:
Enjoy this recipe with a full-bodied white wine such as Chardonnay.

Maple-Roasted Chicken & Acorn Squash Recipe

Originally prepared on Tuesday, January 12, 2016.
Joan remade it for our evening meal.
Served a side - fresh sweet corn from Ruwet's.

Total time:
    Prep: 15 min.
    Bake: 35 min.

Ingredients:
1 medium acorn squash
4 medium carrots, chopped (about  2 cups)
1 medium onion, cut into 1-inch pieces
6 bone-in chicken thighs (about 2 1/4 pounds)
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions:

1. Preheat oven to 450˚. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2=in. slices; discard ends. Place squash, carrots and onion in a greased 13x9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
2. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in chicken reads 170˚-175˚ and vegetables are tender.

Yield: 6 servings.

Wine pairing:
Enjoy this recipe with a full-bodied white wine such as Chardonnay.

Ham and Egg Cups

Prep 20 minutes
Bake 18 minutes 350˚ F
Stand 3 minutes

Ingredients:
8    thin slices deli-style cooked ham
1/4  cup shredded mozzarella cheese
8    eggs
      ground black pepper
8    tsp. basil pesto (optional)
8    cherry tomatoes or grape tomatoes, halved

Directions:

1. Preheat oven at 350˚ F. Coat eight 2 1/2 muffin cups with cooking spray. Gently press a ham slice into each prepared muffin cup, carefully ruffing edges of the ham. Divide cheese among ham-lined muffin cups.
2. Break an egg into a measuring cup, and slif egg into a muffin cup. Repeat with the remaining eggs. Sprinkle with pepper. If desired, spoon 1 tsp. pesto onto each egg. Top with a tomato half.
3. Bake for 18 to 20 minutes or until whites are completely set and yolks are thickened. Let stand in muffin cups for 3 to 5 minutes before serving. Carefully remove egg cups from muffin cups.

Makes 8 cups

Quick’n Easy Chicken Tetrazzini

Betty Crocker Photo

Ingredients:
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth*
1 cup whipping cream
2 tablespoons sherry
1 package (7 ounces) spaghetti, cooked and drained
2 cups cubed chicken or turkey
1 can (3 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Directions:
Heat oven to 350˚. Melt butter in large saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms.
Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, place briefly under broiler.

Makes 6 servings.

*Chicken broth can be made by dissolving 1 chicken bouillon cube in 1 cup boiling water, use canned chicken broth.

Orange-Glazed Pork with Sweet Potatoes

This evening Joan tried a new recipe with a pork tenderloin.
The sweetness and spices made for a tasty meal.
Served with Swiss chard.

Prep: 20 min.
Bake: 55 min. + standing
Makes: 6 servings

Ingredients:
1 pound of sweet potatoes (about 2 medium)
2 medium apples
1 medium orange
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 pork tenderloins (about 1 pound each)

Directions:
Pre-heat oven to 350˚. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange on a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high for 1-2 minutes or until thickened, stirring every 30 seconds. Stir until smooth.
Place pork over sweet potatoes mixture; drizzle with orange juice mixture. Roast 45-55 minutes longer or until a thermometer inserted into pork reads 145˚ and sweet potatoes and apples are tender. Remove from oven; tent with foil. Let pork stand for 10 minutes before slicing.

Skillet Pork Chops with Apples and Onion

 

A simple recipe that can be prepared fast.

Start to finish: 20 min.

Makes: 4 servings

Ingredients:

4    boneless pork loin chops (6 oz. each)
3    medium apples, cut into wedges
1     large onion, cut into wedges
1/4     cup water
1/3    cup balsamic vinaigrette
1/2    tsp. salt
1/4     tsp. papper

Directions:

1. Place a large nonstick skillet over medium heat; cook pork chops onboth sides, about 4 minutes or until golden brown. Remove from the pan.
2. In the same skillet, combine apple wedges, onion and water. Place pork chops over the apple-onion mixture; drizzle chops with balsamic vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, for 3-5 minutes or until  a thermometer inserted in the thickest portion of the chops registers 145˚.

Berry Good Kielbasa

 

 

3 16-oz. pkgs. Kielbasa, sliced into bite-size pieces

32-oz. jar strawberry preserves
 
Place Kielbasa in a slow cooker and pour preserves on top, no stirring is needed. Cover and cook on low setting for 4 to 5 hours. 

Makes 12 to 18 servings.
 
Suggestion : Use my mini crock pot and make 1/3 of the recipe. It is a good amount for two people.
Cut the sausage into bite-sized pieces and added about one cup of the strawberry preserves.
Cooked on low for four to five hours.