Honey Balsamic Autumn Chicken and Vegetables
1 pound fresh Brussels sprouts
1 large pear
3 c. butternut squash, diced into small cubes
4 chicken breasts
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons olive oil plus more for drizzle
3 Tablespoons of honey
1 Tablespoon of balsamic vinegar
- Preheat oven to 425 degrees. Line a large baking sheet with foil.
- Trim ends off of Brussels sprouts and cut each in half
- Place Brussels sprouts in a microwave dish, cover and cook for 4 minutes
- In a small bowl, combine Italian seasoning, garlic, salt and pepper
- Cut, half and core the pear then cut into small pieces
- Combine the pears, squash, and cooked Brussels sprouts in a large bowl. Add 1 tsp. of seasoning mix and 2 Tablespoons of olive oil. Toss until vegetable mix is fully coated.
- Place chicken breasts on lined baking sheet and make small slits across each breast. Drizzle with olive oil and the remaining spice mix. Then arrange the vegetables around the chicken in a single layer. Mix honey and balsamic vinegar together and drizzle over the chicken breast into the slits of the meat.
- Bake covered for 45 minutes then take the foil off for an additional 10 minutes.
3/4 c. softened unsalted butter
1 1/2 c. sugar
1 tsp. vanilla
1 1/2 c. grated zucchini
2 1/2 c. unbleached flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. chopped walnuts
Mix all ingredients together. Bake at 350 degrees on a greased cookie sheet until golden brown – approximately 12 minutes.
This recipe takes me back to the summer of 1985 and a day I spent with my Aunt Louise, whom we affectionately called ” Weezie”. She had an abundance of zucchini in her garden that year and together we came up with this recipe. Trial and error, lots of taste testing. A very sweet memory. I hope your days spent baking are filled with laughter and the creation of fond memories for years to come.
FOR THE PRETZEL CRUST
2 c. crushed pretzels
1/2 c. chopped walnuts
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 C. heavy whipping cream
FOR THE STRAWBERRY TOPPING
1/2 c. sugar
1 c. water
1 3 oz package of strawberry gelatin
1 pt. fresh strawberries, thinly sliced
- Preheat oven to 350°. In a large mixing bowl, stir together pretzels, chopped walnuts, butter and sugar until combined. Transfer to a 10” tart pan or a shallow pie pan and press firmly into pan. Bake 8 minutes and let cool completely.
- Beat cream cheese, sugar and vanilla until smooth. Add heavy whipping cream and beat until medium peaks form.
- Spread over cooled pretzel crust.
- In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 – 3 minutes, whisking constantly until thickened. Add strawberry gelatin and whisk until combined. Let cool 5 minutes.
- Arrange strawberries in a single layer all over the cream cheese layer, then pour gelatin mixture over the top of the berries. Refrigerate until firm, about 2 hours.
** This recipe reminds me of summers spent in Minnesota with my Grandma Swenson and the pot luck dinners we had at Aunt Ida’s farm. **
8 ounces Angel Hair Pasta
1 pound medium shrimp, cut into bite size pieces
2 Tablespoons Olive Oil
6 Tablespoons Butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3/4 cup Fresh Parmesan Cheese
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Lemon Juice
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add the Italian Seasoning and Lemon Pepper. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.
Add the lemon juice right before serving.
Sweet and Spicy Orange Chicken
6 Boneless, skinless chicken breasts
2 Tablespoons toasted sesame oil
1 1/2 c. orange juice – pulp free
1/2 c. chicken stock
1/4 c. coconut aminos
3 Tablespoons honey
2 Tablespoons garlic-chili sauce
1 tsp. garlic powder
1/2 tsp. ground ginger
sea salt and pepper to taste
1 bunch green onions, chopped
Clean and cut chicken into cubes
In a large pan , heat sesame oil. Cook chicken on medium heat until lightly brown and crispy.
While the chicken is cooking, prepare the sauce in a large bowl by whisking all of the ingredients together.
Once the chicken is fully cooked, remove it from the pan and place in a large bowl and set aside.
In the same pan as you prepared the chicken, add the sauce ingredients and bring to a boil. Cook, stirring frequently for about 15 minutes until thickened. Add chicken to the sauce and cook for an additional 10 minutes on low heat.
Sprinkle chicken with green onion and sesame seeds
I serve this over brown rice with a side of steamed broccoli.
1 stick softened butter
1 c. sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer, cream butter and sugar. Add eggs and beat until smooth.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
My grandma always liked to put a “dollup” of sour cream into her baked goods, she believed it kept the bread fresh and gave it a better texture.