Basil Balsamic Grilled Chicken & Apple Salad w Butternut Squash Mash

Now that it is officially Spring, it's back to the grill for this quick go-to recipe.  I marinated my organic chicken thighs in leftover Basil Balsamic Vinaigrette from this recipe then grilled them up and placed them on top of a delicious apple salad.  Paired with a simple butternut squash mash, this dish was a hearty well rounded meal for the whole family (even baby P loved it).  I hope you do too.

Ingredients (Serves 4):
8 Organic Boneless Skinless Chicken Thighs
1/2c Basil Balsamic Dressing (see below)
1/4c Organic Chicken Stock
1 Butternut Squash, halved and seeded
2tbs Organic Butter
8c Organic Mixed Greens (I used Spinach & Arugula)
2 Organic Apples, diced
2 Avocado, seeded & diced
1/2c pinenuts
1/2c Pear Walnut Dressing (see below)
Salt & Pepper to taste

Basil Balsamic Vinaigrette:  (Recipe also found here)
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Directions:  Place in a jar and shake.  Add salt and pepper to taste.

Pear Walnut Vinaigrette:
1/4c Toasted Walnut Oil
1/4c Pear balsamic vinegar (found at a local oil & vinegar store, another fruity balsamic will do)

Directions:  Place in a jar and shake.  Add salt and pepper if needed to taste.

Directions:
1. In a large gallon size ziploc bag, place chicken thighs.  Add 1/2c Basil Balsamic Vinaigrette and 1/4c Chicken Stock.  Let marinate in the refrigerator at least a few hours or up to a day.  Let chicken come to room temperature about 20-30 minutes prior to cooking.
2. To make the sqaush, line a baking sheet with nonstick foil.  Preheat the oven to 350F.  Place the squash, skin side up, on the baking sheet and bake until a fork easily pierces through the squash, about 45 minutes for mine.  Remove from the oven.  Using a spoon, scoop out the flesh into a bowl.  Add a few tbs of butter and mash with a potato masher.  Add a bit of salt if needed.  Keep warm.
3. When ready to cook chicken, heat grill to medium-high heat.  Add your chicken thighs and cook until tender but done (estimating 8 minutes per side for mine).
4. Meanwhile, in a large bowl toss mixed greens, apples, avocado and pear walnut dressing (add as much or as little dressing as you like).  Scoop out a serving onto each plate.  Top with pinenuts. 
5. When chicken is done cooking, slice on a cutting board and place on top of each salad.  Serve alongside a hearty scoop of butternut squash.  Oh yea!

Cinnamon Beef Stew w Roasted Butternut Squash

Well, this is the last recipe of 2012 and I have to say it has been a pretty good year :)  Elevate your stew to the next level by making this fragrant unexpected tagine with roasted butternut squash.  I added cinnamon and allspice because that is how my Grandmother Dee always made hers.  Using seasonal butternut squash, roasted to bring out the unique sweetness of the vegetable, this stew is one of my all time favorites.  I also added some artichoke hearts because that is what I had on hand, but feel free to omit them if you don't have any.  They aren't needed.  Or replace them with another veggie of your choice.  Using seasonal veggies and an inexpensive cut of beef, this stew not only satisfies your stomach but also your wallet.  It is the perfect winter stew with a rich fragrance, a natural sweetness from the butternut squash, and a bit of spice.  Enjoy!

Rich, spicy and sweet: This healthy stew is sure to satisfy on a cold winter's day!

Ingredients (makes a large crock pot full of stew... probably 8-10 servings):
5lb round roast, cut into 1" cubes (I used 2 - 2 1/2lb roasts)
3tbs butter (use grass fed butter for extra health benefits)
Salt & pepper
1 white onion, chopped
1 red onion, chopped
1tbs paprika
1tsp cinnamon
1tsp corriander
1tsp garlic powder
1/2tsp allspice
2 bay leaves
1tsp ground ginger
2tsp crushed red pepper (less if you don't like spice)
4 garlic cloves, minced
2c beef stock (check to make sure it's MSG and gluten free:  I use Rachael Ray brand)
1 large butternut squash, peeled, cored, and cut into 1" cubes
3tbs extra virgin olive oil
12oz frozen artichoke hearts (optional)

Directions:
1. In a large saute pan, heat 1tbs butter over high heat.  Season beef generously with salt and pepper.  Add beef to the pan (I had to do this in 2 batches using about a tablespoon of butter each batch.  Make sure you only add enough beef to cover the pan in a single layer).  Cook until the outside of the meat is a deep rich brown color, stirring/tossing occasionally.  This will probably take about 10 minutes per batch.  Just before the beef is done, stir/toss in all of the ground spices (paprika, cinnamon, garlic powder, allspice, ginger, and red pepper flakes).  I tossed half of the spices in with the first batch of meat and half in with the second.  You want to make sure some of the spice sticks to the meat and becomes fragrant.  Place beef in a large crock pot (alternatively you could boil it over the stove but I slow cooked mine).
2. Once all of the beef is browned and removed from the pan, add another tablespoon of butter.  Once hot, add the chopped onion and 4 cloves of garlic.  Cook, stirring occasionally and scrape up all the brown bits from the bottom of the pan.   You don't want to leave them behind!  Once the onion is soft and browning, add the beef stock and bring to a boil.  Pour over the meat in the slow cooker and cook on high for about 5 hours (or until beef is nice and tender). Alternatively, you could simmer over the stove for a few hours to get a similar result. 
3. About an hour before the beef is done, warm the artichokes in the microwave (if using and if frozen).  Then add them to the stew.
4. Once the artichokes are in, preheat the oven to 450F.  Toss your butternut squash with 2 or 3 tbs of olive oil and lightly sprinkle with salt.  Place on a baking sheet lined with nonstick foil and place in the oven.  Roast, tossing occasionally, until the butternut squash is easily pierced with a fork and the outside is browning.
5. Before serving, gently toss the butternut squash in the stew.  Serve hot.

Butternut Squash Gratin with Apples and Leeks

This is the most amazing fall recipe.  It is a cinch to put together:  just layer the butternut squash and apples, add the sauteed leeks and bake.  I topped mine with fresh shredded parmesan at the end to give a big flavor impact on top.  This meal only seems decadent; it is actually a very healthy alternative to au gratin potatoes.  I would prepare this for myself or to impress health conscious guests.  Please enjoy.

Hot out of the oven after the parmesan begins to brown

Scoop into a bowl and dig in!

Ingredients:
1 small butternut squash, peeled, cored and cut into 1/4" slices
3 apples, peeled, cored, and cut into 1/4" slices (I used 2 fuji and 1 granny smith)
2 leeks, white and light green parts only, cut into 1/4" slices
1/2 cup apple cider or apple juice
2tbs macadamia nut oil (or olive oil is fine)
1tsp dried sage
sea salt
1/2c freshly shredded parmesan

Directions:
1. Preheat oven to 350F and line a 13x9" pan with nonstick foil.  Place the butternut squash in the pan in overlapping layers.
2. Heat 1tbs oil in a large skillet.  Add Leeks and cook until beginning to brown.  Add apple cider and 1/2tsp sage and cook about 3 minutes more, or until begins to caramelize.  Spread leeks evenly on top of butternut squash.  Add some salt.
3. Then layer the apple slices over the leeks in overlapping layers.  Sprinkle the top with the remaining 1/2tsp sage and drizzle the remaining 1tbs of oil on top.  Cover tightly with aluminum foil.  Bake 45 minutes or until soft when pierced with a fork.
4. Uncover the pan, sprinkle with parmesan.  Turn the oven to broil and broil the dish until parmesan melts and begins to brown.  Let set a few minutes before serving.

Chicken Almond Soup with Butternut Squash and Mustard Greens

This is the perfect fall soup:  It's full of hearty vegetables and chicken pieces.  It even tastes a little creamy thanks to the almond butter and almond milk in the broth.  Who says comfort food can't be healthy?

Warm, rich and delicious:  the perfect end to a cold day!

 Ingredients:
2 yellow or sweet onions, diced
1tbs macadamia nut oil (or other oil of your choosing)

3 garlic cloves, minced
2tbs fresh minced ginger
2tsp lemon grass
2 quarts chicken stock, gluten free
6 boneless, skinless chicken thighs, cut into 1" chunks
1 bunch mustard greens, washed well and cut into 1" strips
1/2 of a large butternut squash, peeled, seeded and cut into 1" chunks
3 zucchini, washed, cut in half and then sliced into 1" pieces
1/2c raw unsalted creamy almond butter
1/2c unsweetened original almond milk
1 lime, juiced

Directions:
1. In a large soup pot over medium high heat, saute onion with garlic, ginger and lemon grass until beginning to brown. 
2. Add chicken stock and chicken and bring to a boil.  Turn the heat to medium low, cover, and cook about 20 minutes.
3. Add in greens, squash, and zucchini and cook another 20 minutes or until veggies are tender.
4. Take out about 1/2c of broth and mix it with the almond butter.  Pour the mixture back into the soup.  Add the almond milk and the lime juice and turn off the heat.  Stir well and adjust seasonings if needed.  Ladle into bowls and enjoy!

Balsamic Roasted Fall Vegetables

There is nothing I love more than roasted vegetables.  I made 2 baking sheets full of them because I love them so much.  In this recipe, I used a variety of fall veggies:  parsnips, sweet potatoes, acorn squash, butternut squash, and red onions.  The flavors blend well together and bring out a sweetness in the dish that no other cooking method can do.  I hope you celebrate fall with me by cooking healthy seasonal veggies like this!

Rich, sweet vegetables are the star in this dish

Ingredients:
3 parsnips, peeled and cut into 1" pieces
1 acorn squash, peeled, seeds scooped out and flesh cut into 1" pieces
1/2 butternut squash, peeled, seeds scooped out and flesh cut into 1" pieces
1 sweet potato, peeled and cut into 1" pieces
1 large red onion, peeled and cut into 1" chunks
1-2tbs olive oil
3-4tbs balsamic vinegar
1tsp dried thyme
1-2tsp sea salt
1tbs minced garlic
1tbs honey

Directions:
1. Line 2 baking sheets with nonstick foil.  Preheat oven to 425F.
2. In a small bowl, whisk together oil, vinegar, thyme, salt, garlic and honey.
3. Place cut up veggies in a very large bowl.  Pour the balsamic mix over the veggies and toss evenly.  Spread on the baking sheets so the veggies are in a single layer.
4. Bake in the oven 20 minutes, then stir the veggies and rotate the pans.  Cook another 20 minutes or until veggies are soft and browned.  Serve hot.

Butternut Squash Chili

I love chili, all kinds of chili.  It is the ultimate comfort food for me.  Every Halloween my mother would always make a huge pot of chili and cornbread and we would eat it before going out trick or treating.  She would also make it during the summer with fresh veggies and serve it with a glass of milk.  This is my early fall chili:  chock-full of seasonal late summer and early fall veggies in place of beans.  I make my chili a little lighter than the traditional heavy winter chili and I freeze the leftovers in individual containers for an easy no-cook dinner later in the month.  Be sure to check out my Sweet Potato Cornbread recipe to finish off the meal.

Light and fresh seasonal chili makes fabulous leftovers too

 Ingredients:
1lb lean ground beef or turkey
2 sweet onions, peeled and diced
2tbs minced garlic
1tbs extra virgin olive oil
2 zucchini, quartered and sliced
1c diced or shredded carrots
4c butternut squash, cut into 1/2" cubes (I buy a pack of the precut squash and just throw it in)
1-14oz can fire roasted diced tomatoes (Muir Glen of course!)
1 can tomato puree
2tbs chili powder
1/2tbs ancho chili powder
2tsp cumin (more to taste)
2tsp garlic powder (I usually put this in at the end if the minced garlic wasn't enough)
1/2tsp cinnamon
1/2tsp cayenne (omit if you don't like yours spicey!)
2tsp dried oregano 
2c beef or chicken stock
1 lime
1 large handful chopped cilantro
sea salt and fresh ground pepper to taste

Directions:
1. Heat 1tbs of oil in a large skillet over medium high.  Add garlic and onion and cook until translucent.  Add ground beef and cook until browned, breaking it up with a spatula as you cook.
2. In a soup pot, add tomatoes and puree, spices, zucchini, carrots, butternut squash, broth and seasonings.  Add beef mixture.  Bring to a boil, then turn to low and simmer 20 minutes or until veggies are tender.  Add the juice of 1 lime and a handful of cilantro.  Turn off heat.  Adjust salt and seasonings as needed.  Enjoy!

Simple Butternut Squash Soup

I make this soup when I want something hearty but light in fat and calories.  It makes a great side dish or add a salad and bread for a main meal.  After spending the last week testing dessert recipes, I thought my body could use a break.  This soup feels healthy, healing and comforting any time of the year.  Bon Appetite. 

Hot steaming soup is the perfect comfort food

 Ingredients:
1 large butternut squash, peeled and cubed
1 yellow or sweet onion, diced
4-6c chicken stock
Nutmeg & cinnamon to taste

Salt & pepper to taste


Directions:
1. Saute onion with a little oil or butter  in the bottom of a stockpot over medium until onions are soft.
2. Add squash and just cover with chicken stock.  Bring to a boil and then reduce heat to simmer for 30 minutes or until squash is very tender.
2. Blend squash in a blender and return to pot or use an immersion blender.
3. Add nutmeg and cinnamon to taste.  Serve with a dollop of yogurt or sour cream if desired.