Snow, Chicken and Squash

Pan Roasted Chicken Breasts with Butternut Cubes.





Ingredients

Olive oil & butter
2 skin on chicken breasts
Salt & pepper, thyme
1 butternut squash
maple syrup
chicken broth

Method

1.Slice squash width wise and then into cubes
2.Toss with olive oil and bake at 400 until squash passes the fork test with an F (firm)
3.Meanwhile, season chicken breasts with s & p, melt 1 tsp each butter and oil in an oven proof pan over medium high heat
4.Cook chicken skin side down about 5 minutes, until golden brown. Flip chicken, and place in pre-heated oven until internal temp reaches 170.
5.When chicken is getting close, combine a 1:1 ratio of maple syrup and butter in a small sauce pan, boil and reduce to create a glaze; and salt to taste
6.toss squash with thyme, salt and pepper and saute on high heat until browning occurs
7.Drizzle maple syrup glaze everywhere, and enjoy



*the butternut cubes came from here
*OOOH one last thing - Do you read Questionable Content? you should. trust me and start at the beginning. You'll love me forever.

Classic Mac & Cheese (no veg allowed)

Have you heard of Ree? Drummond? THE Pioneer Woman? Well, she has perfect mac and cheese with the tempered egg; something I never thought of. Anyways, I adore Ree Drummond, and certainly agree that you must pick your battles with healthy substitutions; mac and cheese will never be healthy! And I'm ok with that! Alright, if I DO bake my mac (which I usually do), I'll crumble kale chips over it instead of bread crumbs. However, I've decided to make this a completely veg free post, so forget everything green and ogle the ooey gooey cheesiness.

Here's my take on her mac, with a mix of fresh Canadian mozzarella and friulano (by Saputo)