It's been one of THOSE weeks...well, one of those months, actually. January is a blur now in my rearview mirror, and involved two trips to Kentucky. I had so much going on that I could barely feed anyone.
So today is going to be a mishmash of photos and ideas. Forgive me if I seem disjointed. It's how I feel right now! :)
First, look what I discovered on the side of my house that I don't see very often. Beautiful! And I never even noticed when this camellia bush first bloomed. Time to wake up and smell the roses...er, camellias. :)
I was thinking recently about foods that I can throw together quickly. One thing I can do in a pinch is thaw out a couple of chicken breasts, and while still a little frozen, chop into bite sized pieces for quicker cooking.
I sautéed this chicken in some butter and olive oil and seasoned it with a favorite spice mix. You can choose whatever flavors you like for the seasoning. Just make sure you at least have salt and pepper.
I also had a collection of vegetables that I needed to use so decided to roast them. It's always a great way to make veggies very flavorful.
Preheat oven to 400 degrees.
For the butternut squash, Just wash and cut in half (no peeling necessary). Bake about 45 minutes to an hour. Or cut in smaller wedges to decrease cooking time--which is what I did. Coat in oil and sprinkle with a dash of salt if desired. Bake about 30-40 minutes.
Once these are done, we like to add some butter and brown sugar for serving. YUM!
I also roast lots of other types of vegetables. This time I used carrots, yellow squash and zucchini. Drizzle on olive oil and sprinkle with seasoning salt. Toss to mix. Roast at 400 degrees for 20 minutes.
What vegetables do you like to roast?
I hope you all have a great Super Bowl weekend! Go Falcons!!