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Honey Roasted Butternut Squash with Apples and Pecans
Honey Roasted Butternut Squash with Apples and Pecans
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees. Place cubed squash and apple in an 8’x8′ baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through. Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon. Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat. Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.
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Wilted Escarole
Wilted Escarole
INGREDIENTS
DIRECTIONS
Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a “hint” of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.
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Oregano and Lime Roasted Chicken Breasts
Oregano and Lime Roasted Chicken Breasts
INGREDIENTS
DIRECTIONS
To prepare chicken, combine first 5 ingredients in a small bowl. Loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Rub the oregano mixture evenly under loosened skin of each breast half. Arrange chicken breasts in a shallow dish; cover and refrigerate at least 4 hours. Preheat oven to 375°. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, skin side down; cook 5 minutes or until browned. Turn chicken over, and transfer to oven. Bake at 375° for 25 minutes or until chicken is done. Remove chicken from pan, reserving 1 1/2 tablespoons drippings; set chicken aside, and keep warm. To prepare sauce, heat reserved drippings in pan over medium-high heat. Add flour and 1/4 teaspoon cumin to pan, and cook for 30 seconds, stirring constantly with a whisk. Add chicken broth, 1 tablespoon tequila, and lime juice, scraping pan to loosen browned bits. Bring to a boil, and cook until reduced to about 2/3 cup (about 2 minutes), stirring occasionally. Serve with chicken.
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