Chicken With Acorn Squash and Tomatoes

Acorn squash is in season right now. They are all over grocery stores. Did you know that every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup. Also when roasted, the skin of acorn squash is tender enough to eat. A tip on cutting acorn squash is to to use a sturdy knife to slice acorn squash in half then pierce the skin in a few spots, place it in a microwave oven and heat on high for 2 minutes. Let stand for another few minutes before carving.

Ingredients:
1 small acorn squash (about 1 1/2 pounds), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes, halved
4 cloves garlic, sliced
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1/2 teaspoon ground coriander

Directions:
1.Heat oven to 425° F.
2.On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3.Roast the vegetables until the squash is tender, 20 to 25 minutes.
4.Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
5.Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
6.Serve the chicken with the squash and tomatoes.

Steak Fajitas With Sweet Potato and Poblano

This dish was B A N A N A S! I can't wait to make it again! The sweet potato was amazing in the steak fajita. If you are reading this blog post you should make it!

Ingredients:
2 tablespoons olive oil
1 large sweet potato, peeled and cut into 1⁄4-inch pieces
1 medium onion, thinly sliced
1 small poblano pepper, seeded and thinly sliced
kosher salt and black pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 teaspoons chopped chipotle chilies in adobo sauce
8 small flour tortillas, warmed

Directions:
1.Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing occasionally, until tender, 10 to 12 minutes.
2.Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Place on a broilerproof rimmed baking sheet and broil for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
3.In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.

Teriyaki Mushroom, Spinach, and Chicken Salad

This recipe was from the September issue of Cooking Light magazine. The salad is quick and easy with a nice medium sauce. I love that the spinach is soften and retains a little bite.

Ingredients:
2 tablespoons oil
8 ounces skinless, boneless chicken breast, cut into small pieces
1/2 teaspoon black pepper
1/4 teaspoon salt
3 cup sliced mushroom caps
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic
3 tablespoons lower-sodium soy sauce
3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
1 teaspoon rice vinegar
5 cups baby spinach

Directions:
1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.
2. Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.

Hearty Beef Stew with Vegetables

Fall has arrived and here is a dish that will warm you up and leave you satisfied!

Ingredients:

1 1/2 lbs beef, cubed

2 tablespoons oil
1 large onion, diced
4 cloves garlic
3 cups water
4 tablespoons tomato paste
2 star anise pods
1 large carrot, cut into chunks
2 medium potatoes, cut into chunks
2 cups daikon radish, peeled and cut into chunks

Marinade:
2 stalks lemongress, thick bottom part only, outer laters discarded, inner part minced
1 finger-length red chili, deseeded and diced
2 tablespoons minced fresh ginger root
1 teaspoon ground cinnamon
1 teaspoon curry powder
2 tablespoons fish sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
1. Make the marinade first by combining all the ingredients in a large bowl and mixing well. Place the beef cubes in the marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2. Heat the oil in a wok or large saucepan over high heat and stir fry the onion and garlic until fragrant, 30 seconds. Add the marinated beef and the marinade and stir-fry for about 3 minutes, until the beef is browned on all sides. Add the water, tomato paste and star anise, and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for about 1 hour. Add the vegetables and continue to simmer for another 20 minutes, until the beef is tender and the vegetables are cooked. Remove from the heat, transfer to a serving bowl and serve with steamed rice.

Blackened Fish with Mango Salsa

Yay for eating healthy! This is a recipe you can use any white fish. You can try yellowtail snapper, cod, rockfish, halibut, or catfish. I used fresh rockfish tonight. This dish definitely had a kick! The spiciness from the jalapeño pepper and the blackened seasoning was on fire!

Ingredients:

1 cup cubed ripe mango
1/2 cup fresh cilantro, chopped
1/4 cup chopped red onion
1 jalapeño pepper, minced
2 tablespoons fresh lime juice
2 (6-ounce) skinless fish
1 tablespoon melted butter
2 tablespoons prepared blackened or jerk seasoning

Directions:
1. Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve.
2. Brush fish with melted butter, and coat both sides with seasoning.
3. Heat a large cast-iron or heavy-bottom skillet until hot. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa.