Pan Seared Oven Roasted Skinless Boneless Chicken Breast W/ Maple Bacon Pecan Roasted Butternut Squash and Asparagus

October 29, 2016 at 4:53 PM | Posted in chicken | Leave a comment
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Today’s Menu: Pan Seared Oven Roasted Skinless Boneless Chicken Breast W/ Maple Bacon Pecan Roasted Butternut Squash and Asparagus

 

 
For Breakfast on this Fall morning I prepared 2 Jennie – O Turkey Breakfast Sausage Links, Scrambled 2 Eggs, pan-seared-oven-roasted-skinless-boneless-chicken-breast-w-maple-017toasted a Healthy Life Whole Grain English Muffin, ans a cup of Bigelow Decaf Green Tea. Hearty Breakfast for a Hearty Appetite this morning! It feels more like a Spring Day than Fall, sunny and 79 degrees. After Breakfast I started a couple of loads of laundry for Mom. Then ran the vacuum and dusted. On outside, I got the leaf blower out along with the cart. Cleaned around the and deck, lots of leaves out there. Everything done and sat back the rest of the day and watched some College Football. For Dinner tonight its a Fall Comfort Food Dinner. I prepared Pan Seared Oven Roasted Skinless Boneless Chicken Breast W/ Maple Bacon Pecan Roasted Butternut Squash and Asparagus.

 

pan-seared-oven-roasted-skinless-boneless-chicken-breast-w-maple-007

For Dinner I prepared some Pan Seared Oven Roasted Skinless Boneless Chicken Breast. I used Kroger – Simple Truth Skinless and Boneless Chicken Breasts. To make the dish I’ll need; 3 Skinless Boneless Chicken Breasts, 1 tablespoon Light Olive Oil, Litehouse Poultry Herb Blend, and McCormick Grinder Sea Salt and Peppercorn Medley.

 

 

 
To prepare them I started by preheating the oven on 400 degrees. Then heated a Cast Iron Skillet on medium high pan-seared-oven-roasted-skinless-boneless-chicken-breast-w-maple-008heat, adding a tablespoon of Light Olive Oil. I then removed the Chicken Breasts from its packaging and patted dry. Next I seasoned the Chicken with the Poultry Herb Blend and Grinder Sea Salt and the Peppercorn Medley. By now the Skillet has heated up, add the Chicken to the Skillet. Brown both sides for 3-4 minutes each. Get them to almost the color you want when eating. Transfer the Skillet to the oven, love these Cast Iron Skillets! Bake for 15-20 minutes until internal temperature of the Chicken is at 165 degrees. Remove from the oven when done and let cool for about 3 minutes and serve and enjoy! The Chicken came out perfect and seasoned just right. I really love using the Litehouse Poultry Herb Blend, it gives Chicken a great flavor.

 

pan-seared-oven-roasted-skinless-boneless-chicken-breast-w-maple-005

 

To go with the Chicken; For one side dish I prepared some Maple Bacon Pecan Roasted Butternut Squash. The family loves this dish, it turned me into a huge fan of Butternut Squash. It does take a little time and effort to make this dish but the reward is truly one of my favorite side dishes! What takes so long is peeling and dicing the Butternut Squash. You either have to have one heavy-duty sharp knife or have the produce department where you purchase the Squash dice it up for you, which is what I did at the local Kroger.

 

 

 

To make it I’ll need; 6 pieces of Jennie – O Turkey Bacon, 5 cups peeled and cubed Butternut Squash, 1 cup Pecans,pan-seared-oven-roasted-skinless-boneless-chicken-breast-w-maple-006 roughly chopped, ¼ cup Maple Grove Farms Sugar Free Maple Syrup, 2-3 tablespoons Bacon Fat (rendered from cooking bacon), ½ teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, and ¼ teaspoon Sea Salt. I used Turkey Bacon instead of the regular Bacon, Sugar Free Maple Syrup, and added the dash of Nutmeg. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes. The combinations of the Squash, Pecans, Honey, and Spices make one delicious dish! The recipe is at the end of the post, this is one you’ll want to try!

 
For another side dish I prepared Roasted Asparagus. To prepare the Asparagus I needed Extra Virgin Olive Oil, pan-seared-oven-roasted-skinless-boneless-chicken-breast-w-maple-009Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese. To prepare it; Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in the preheated 400 degree oven and roast for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. I think this meal is what Fall is all about! Excellent Dinner tonight. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 
Maple Bacon Pecan Roasted Butternut Squash
Ingredients:pan-seared-oven-roasted-skinless-boneless-chicken-breast-w-maple-003
6 pieces of Jennie – O Turkey Bacon
5 cups peeled and cubed Butternut Squash
1 cup Pecans, roughly chopped
1/4 cup Maple Grove Farms Sugar Free Maple Syrup
2-3 tablespoons Bacon Fat (rendered from cooking bacon)
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Sea Salt

 
Instructions:
1 – Preheat oven to 350 degrees
2 – Place strips of bacon on a foil lined baking sheet
3 – Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
4 – Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
5 – Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
6 – Add mixture to a 9×11 glass baking dish.
7 – Increase oven temperature to 400 degrees.
8 – Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
Serve immediately.

Grilled Ham and Cheese w/ Maple Bacon Pecan Roasted Butternut Squash

April 6, 2015 at 4:52 PM | Posted in Ham | 1 Comment
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Today’s Menu: Grilled Ham and Cheese w/ Maple Bacon Pecan Roasted Butternut Squash

 

Findlay Market Parade

Findlay Market Parade

 

Well today is a Holiday here in the Cincinnati area! It’s Opening Day here in Cincinnati. Opening Day here is like no other Opening Day in Baseball. The day starts off with annual Findlay Market Parade, this is the 96th annual Parade this year. It’s the only day where skipping school and calling in sick to work is accepted. As long time Manager of the Reds said “It’s a holiday—a baseball holiday! Ain’t no other place in America got that!” — Sparky Anderson. So Play Ball!

 

 

It’s been partly cloudy all day but it’s in the 60’s. They are calling for rain later tonight and most of the upcoming week. After a light Breakfast went to Kroger for a few items I needed for tomorrow’s dinner, figured I would get it now while it’s not raining. Had a mid – afternoon doctors appointment at the Oncologist, just my normal 6 month check-up. For dinner tonight some delicious leftovers; Grilled Ham and Cheese w/ Maple Bacon Pecan Roasted Butternut Squash.

 

It was leftover Heaven tonight for dinner! I used slices of the Baked Glazed Ham (Cumberland Gap Premium Boneless and Semi-Boneless Hams) that I prepared for yesterday’s dinner. I heated up a medium

Grilled Ham and Cheese Squash 004 size skillet on medium heat, added a 1/2 tablespoon of Extra Virgin Olive Oil. As that was heating I sliced some off of yesterday’s Baked Ham. Along with the Ham I used Klosterman Wheat Bread and Kraft Sliced Sharp Cheddar Cheese to make my sandwich with. To make the sandwich I buttered one side of both slices of bread with I Can’t Believe It’s Not Butter and then on the unbuttered sides layered the Ham and then the Cheese. I then grilled the sandwich in my preheated pan. Grilling both sides until golden brown. I love a Grilled Ham and Cheese Sandwich, but made with this ham it was even better! The Cumberland Gap Premium Boneless and Semi-Boneless Hams are incredible, moist and so flavorful!

 

 

 

For a side dish I reheated the Maple Bacon Pecan Roasted Butternut Squash. I love this dish, it turned me into a huge fan of Butternut Squash. It does take a little time and effort to make this dish but the reward is truly one of my Grilled Ham and Cheese Squash 005favorite side dishes! To make it I’ll need; 6 pieces of Jennie – O Turkey Bacon, 5 cups peeled and cubed Butternut Squash, 1 cup Pecans, roughly chopped, ¼ cup Maple Grove Farms Sugar Free Maple Syrup, 2-3 tablespoons Bacon Fat (rendered from cooking bacon), ½ teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, and ¼ teaspoon Sea Salt. I used Turkey Bacon instead of the regular Bacon, Sugar Free Maple Syrup, and added the dash of Nutmeg. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes. With these ingredients you know how delicious this is going to be! I’ve the complete recipe at the end of the post, this is one you’ll want to try! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 
Maple Bacon Pecan Roasted Butternut Squash
Ingredients:
6 pieces of Jennie – O Turkey Bacon
5 cups peeled and cubed Butternut SquashMaple Bacon Pecan Roasted Butternut Squash2
1 cup Pecans, roughly chopped
¼ cup Maple Grove Farms Sugar Free Maple Syrup
2-3 tablespoons Bacon Fat (rendered from cooking bacon)
½ teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
¼ teaspoon Sea Salt

 

Instructions:
Preheat oven to 350 degrees
Place strips of bacon on a foil lined baking sheet
Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
Add mixture to a 9×11 glass baking dish.
Increase oven temperature to 400 degrees.
Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
Serve immediately.

Yellow Lake Perch Fillets w/ Maple Bacon Pecan Roasted Butternut Squash and…

November 10, 2014 at 6:17 PM | Posted in fish | 2 Comments
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Today’s Menu: Yellow Lake Perch Fillets w/ Maple Bacon Pecan Roasted Butternut Squash and Cut Green Beans

 

 

 

Yellow Lake Perch Squash 004

Another beautiful Fall Day out again, sunny and about 56 degrees! We have some cold weather moving in though by Wednesday and possible snow flurries for a couple of days also. Helped Mom with some yard work and had to repair a problem with their shower head. For dinner tonight I prepared Yellow Lake Perch Fillets w/ Maple Bacon Pecan Roasted Butternut Squash and Cut Green Beans. I got a fantastic new side dish you have to check out, Maple Bacon Pecan Roasted Butternut Squash!
 
I purchased the Yellow Lake Perch from our local Meijer. I like using Lake Perch, fries up a beautiful golden brown and like most fresh water fish has a fantastic taste. I rinsed the fillets in water and patted dry. I then seasoned them with Sea Salt and rolled the fillets in my favorite Breading Mix, Zatarain’s Crispy Southern Fish Fri. Pan fried them in Canola Oil, 3 minutes per side. They came out with a golden brown crust and delicious! My Mom says I get my love of Fish from my Great Grandfather. Mom said they always knew he was coming to visit because my Grandmother would always fry up a big batch of Fish and a cast iron skillet of Cornbread, and doesn’t get any better than that!

 

 

 

Yellow Lake Perch Squash 003

I seen a commercial where they showed a Pecan Roasted Butternut Squash recipe. It looked so good I had to try it! I had never had Butternut Squash, so it’s time I give it a try. I found all kinds of recipes, on-line, for it and I decided to with the Maple Bacon Pecan Roasted Butternut Squash. I’ll need 6 pieces of Jennie – O Turkey Bacon, 5 cups peeled and cubed Butternut Squash, 1 cup Pecans, roughly chopped, ¼ cup Maple Grove Farms Sugar Free Maple Syrup, 2-3 tablespoons Bacon Fat (rendered from cooking bacon), ½ teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, and ¼ teaspoon Sea Salt. I used Turkey Bacon instead of the regular Bacon, Sugar Free Maple Syrup, and added the dash of Nutmeg. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes.

 

 
To prepare it I preheated oven to 350 degrees. Placed the Jennie – O Turkey strips of bacon on a foil lined baking sheet. Cooked the bacon for 20 minutes. The bacon should still be slightly soft (not crispy) when you pull it out of the oven. Removed from baking sheet to cool on a paper towel lined plate. Chopped the bacon into small pieces once cooled and placed the rendered bacon fat in a large bowl to use later. Before cutting and dicing the Squash, make sure you have a thick bladed and sharp knife. Add the cubed butternut squash, pecans, maple syrup, cinnamon, nutmeg, and salt to the large bowl with the bacon fat. Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well. Add mixture to a 9×11 glass baking dish. Increased the oven temperature to 400 degrees. Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft. It takes a little time and effort to prepare but well worth it! The Squash combined with everything is flat-out delicious! The Turkey Bacon, Pecans, and the Syrup combine to make this dish the “Bomb”. A definite keeper recipe. I’ve joined the Butter Squash Nation. I also heated up a can of Del Monte Cut Green Beans and warmed u a Pillsbury Crescent Round, leftover from last night’s dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding Cup.

 

 

 

 

 

 

Maple Bacon Pecan Roasted Butternut SquashYellow Lake Perch Squash 010_crop
Ingredients:
6 pieces of Jennie – O Turkey Bacon
5 cups peeled and cubed Butternut Squash
1 cup Pecans, roughly chopped
¼ cup Maple Grove Farms Sugar Free Maple Syrup
2-3 tablespoons Bacon Fat (rendered from cooking bacon)
½ teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
¼ teaspoon Sea Salt

 

 

Instructions:
Preheat oven to 350 degrees
Place strips of bacon on a foil lined baking sheet
Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
Add mixture to a 9×11 glass baking dish.
Increase oven temperature to 400 degrees.
Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
Serve immediately.

 

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