Maple Syrup Roasted Delicata Squash with Red Onion

This recipe is from Epicurious http://www.epicurious.com/recipes/food/views/maple-roasted-delicata-squash-with-red-onion-51258430. Delicata squash has become one of my favorites - nice mild flavor and the skin is delicious, too (and I don't have to peal it!). I had only two medium squash, instead of three, so I adjusted the recipe a little.

INGREDIENTS

2 medium delicata squash

1 medium red onion (or 1/2 large)

3 cloves garlic, minced

1 tsp thyme

Dash of red pepper flakes

Salt and pepper to taste

2 Tbsp extra virgin olive oil

1 Tbsp maple syrup

COOKING INSTRUCTIONS

Preheat oven to 425 F degrees. Place cookie sheet on middle shelf in oven.

Cut off ends and slice squash in half lengthwise. Remove seeds. Slice into 1/4" half crescents. Place in large bowl. Slice off ends and outer skin from onion. Slice in half lengthwise, then slice into 1/2" circles or crescents. Add to bowl. Add remaining ingredients to bowl and mix together well. Remove cookie sheet from oven and put squash and onion mixture on it, as close to a single layer as possible. Return to oven and bake about 12 minutes. Remove from oven and stir and flip. Return to oven and bake about 12 minutes more. Check and stir. Continue baking, if needed, until cooked and beginning to carmelize and brown. Remove from oven and serve.

Brown Sugar Pineapple Chicken Breasts

The marinade and glaze I used are slightly modified from a recipe I found through Pinterest http://carlsbadcravings.com/brown-sugar-pineapple-chicken/ . I seared the chicken breasts using my cast iron stovetop grill pan, and then baked them in the oven in a 9"x13" casserole dish.

INGREDIENTS

4-6 chicken half-breasts or chicken tenders

2 Tbsp olive oil

1/4 cup olive oil
salt & pepper
parchment paper
2 tsp corn starch

Marinade/Glaze

1 cup pineapple juice

1/3 cup brown sugar

2 Tbsp ketchup 

2 Tbsp red wine vinegar

2 Tbsp coconut aminos (or soy sauce)

2 Tbsp lemon juice

1 tsp chili sauce (I used Srirachi)

1 tsp ginger

1 tsp garlic powder

1 tsp salt
1/2 tsp onion powder

COOKING INSTRUCTIONS
Whisk together marinade/glaze ingredients. Place 1/3 cup into large freezer bag, along with 1/4 cup olive oil. Mix together well. Add the chicken to the bag. Make sure chicken is covered in marinade. Let marinade in refrigerator 2-4 hours, turning the bag occasionally. Store the remaining glaze in a separate container in refrigerator.

Grease 9"x13" casserole dish and one side of parchment paper that will cover casserole dish (either olive oil or Earth Balance no soy buttery spread). Preheat oven to 400 F degrees.

In a small saucepan, mix together unused marinade/glaze and 2 tsp corn. Cook over medium high heat, stirring constantly, until thickens into glaze.

Place 2 Tbsp olive oil in cast iron skillet or grill pan. Sear chicken breasts 2-4 minutes per side, until browned. Placed browned chicken in prepared casserole dish. Brush each side of the chicken with glaze. Cover with parchment paper, greased side down. Bake about 15 minutes. Pour off any grease and liquid. Check internal temperature of thickest part of chicken (if 165 or higher, chicken is done). Apply glaze to both sides of chicken. Return to oven for 5-15 minutes, until chicken has reached at least 165 F degrees internally. Remove chicken to serving platter and serve with remaining glaze and seared chunks or slices of pineapple.

Butternut Squash Noodles with Spinach and Mushrooms

Nancy was hungry for butternut squash this week, so I made this new dish for Tuesday dinner and am making Squash Tarte Tatin for Wednesday. I used my julienne peeler to make the butternut squash noodles. The original recipe is from tastingpage.com

INGREDIENTS
1 medium butternut squash, peeled and spiralized or julienne peeled to make "noodles"
1 Tbsp coconut oil
1 shallot, diced
8 oz button mushrooms, sliced
1 1/2 cups fresh spinach
salt and pepper to taste
3 Tbsp Earth Balance soy free buttery spread
some fresh sage leaves, or 1 tsp ground sage

COOKING INSTRUCTIONS
Heat coconut oil in skillet and saute shallot until translucent. Add the mushrooms and cook until water is released and they begin to brown. Combine the spinach and mix until heated through. Season with salt and pepper to taste.

In a separate large skillet or saucepan, melt the buttery spread over medium heat. When it begins to bubble, add the sage and stir. After a minute, add the squash noodles to the pan, tossing with tongs so the noodles get coated and cook evenly. Season with salt and pepper and cook until the noodles are al dente. Combine the noodles and the spinach and mushrooms.

Crispy Parmesan Garlic Chicken with Zucchini

Another recipe discovered through Pinterest. I've revised it to remove dairy.

INGREDIENTS
2 chicken breast cutlets, divided into 4 half-breasts
8 Tbsp Earth Balance soy free buttery spread, divided
1/2 cup bread crumbs
1/2 cup plus 1 Tbsp Vegan parmesan cheese, divided
1/4 cup flour
2 medium zucchini, sliced
2 garlic cloves, minced

COOKING INSTRUCTIONS
In a large skillet over medium heat, melt 2 Tbsp buttery spread. To make the chicken: melt remaining 4 Tbsp buttery spread in a shallow dish. In another shallow dish combine bread crumbs, Parmesan, and flour. Dip the chicken in the buttery spread then coat with bread crumb mixture and place in skillet.

Cook on each side for about 3-8 minutes, depending on size, until the outside is crispy and the chicken is cooked throughout (165 F degrees internally). Set aside.

Add 2 Tbsp buttery spread back to the skillet and saute the minced garlic for 5 minutes. Add the zucchini and saute until tender. Salt and pepper to taste and add 1 Tbsp Parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.