Subscribe via RSS

Maple and Cinnamon Roasted Delicata Squash

Maple and Cinnamon Roasted Delicata Squash

by Pam on November 24, 2013

This is the perfect Autumn (or holiday) side dish. I wanted to try cutting the squash into slivers to roast this time because I heard that delicata squash skin is tasty. I drizzled olive oil, real maple syrup, and cinnamon together and tossed them with the squash slices then laid them out on the baking tray and seasoned with sea salt, to taste. I roasted them in the oven for about 20 minutes, turning them over a few times, to prevent burning because of the maple syrup.  I loved the smell of this squash while it was roasting in the oven – delightful! My kids and I thought the squash was delicious. My husband isn’t a fan of squash so he thought it was just okay. I loved that it was a quick and simple side dish recipe – perfect for the upcoming holidays.

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Cut the delicata squash in half, scoop out the seeds with a spoon, then slice.  Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined. Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly. Place onto the baking sheet then season with a bit of sea salt, to taste.

Place into the oven and bake for 7 minutes, then flip the squash over. Continue to bake for about 10 minutes, then flip the squash over again. Continue baking for a few more minutes, until the squash is fork tender. Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.



Print[1]

Save[2]



Maple and Cinnamon Roasted Delicata Squash




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.



Ingredients:

2 Delicata squash, cut into slices
1/2 tbsp olive oil or melted butter
2 tbsp real maple syrup
Dash of cinnamon
Sea salt, to taste

Directions:

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Cut the delicata squash in half, scoop out the seeds with a spoon, then slice. Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined. Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly. Place onto the baking sheet then season with a bit of sea salt, to taste.

Place into the oven and bake for 7 minutes, then flip the squash over. Continue to bake for about 10 minutes, then flip the squash over again. Continue baking for a few more minutes, until the squash is fork tender. Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.



Recipe and photos by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Greek Style Spatchcocked Chicken

Greek Style Spatchcocked Chicken

by Pam on October 29, 2013

I was in the mood to roast a chicken and I was craving Greek flavors so this recipe was born. I decided to Spatchcock the chicken and cook the veggies with a bit of chicken broth together with the chicken which resulted in a moist and tender chicken, flavorful sauce, and delicious veggies. I served this chicken with my Garlic Rice[1] and we spooned a bit of the sauce and the tomatoes, onions, garlic, and olives on top of the rice  and it was AMAZING. I also paired this recipe with the Roasted Brussel Sprouts with Garlic, Lemon, and Feta[2] and it was a delicious meal!

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink[3]. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of  the bird so it’s evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and  into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.

 



Print[4]

Save[5]



Greek Style Spatchcocked Chicken




Yield: 8

Cook Time: 60-75 min.



Ingredients:

1 5 lb whole chicken, giblets removed from cavity
2 cups of grape or cherry tomatoes
1/2 sweet yellow onion, sliced
Handful of kalamata olives, halved
10 cloves of garlic
Drizzle of olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Oregano, to taste
3/4 cup chicken broth

Directions:

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of the bird so it’s evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Brussel Sprouts with Garlic, Lemon, and Feta (www.gordon-ramsay-recipe.com)
  3. ^ Cookthink (www.cookthink.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted, Smashed, and Loaded Potatoes

Roasted, Smashed, and Loaded Potatoes

by Pam on October 23, 2013

I was recently sent some Rooster[1] potatoes and I was excited to give them a try. These Rooster[2] potatoes start out pink but then turn light golden brown with a nice fluffy yellow flesh when cooked. They can be baked, mashed, boiled, or roasted.

I par boiled them for a bit then smashed them and placed them on a baking sheet. I roasted them until they were nice and crispy then loaded them up with butter, sharp cheddar, sour cream, bacon bits, and green onions. They were crisp on the outside, creamy on the inside, and super delicious. These potatoes paired nicely with the Slow-Roasted Beef and my House Salad and it made a terrific Sunday dinner. [3][4]

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

 



Print[5]

Save[6]



Roasted, Smashed, and Loaded Potatoes




Yield: 4

Prep Time: 10 min.

Total Time: 35-40 min.



Ingredients:

6 Rooster potatoes, par boiled
1 tbsp olive oil (drizzled evenly on top of all potatoes
Sea salt and freshly cracked pepper, to taste
Butter, to taste
Sharp cheddar, shredded
Sour cream, to taste
1 slice of bacon, cooked & crumbled
1 green onion, sliced

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Rooster (albertbartlett.com)
  2. ^ Rooster (www.facebook.com)
  3. ^ Slow-Roasted Beef (www.gordon-ramsay-recipe.com)
  4. ^ House Salad (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)