Butternut Squash Chicken Stew

Ingredients
  • 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
  • 3½ cups chicken broth
  • 1½ lb. boneless, skinless chicken thighs
  • ½ tsp kosher salt
  • 1½ tsp dried oregano
  • 1 can (14 oz) crushed tomatoes
  • 1/2 tsp ground black pepper
 Instructions
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool enough to shred.
  6. Return the saucepan and chicken broth to the stovetop and lower heat to medium. Add salt, pepper; oregano, tomatoes, butternut squash pieces, and mashed butternut squash.   Stir to combine.
  7. Shred the chicken and stir into the stew and simmer, uncovered, to heat, about 5-10 minutes.

Healthy Waffles

Ingredients

  • 1/2 cup  almond flour
  • 1.5 cups whole wheat flour
  • 4 tablespoons  coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 teaspoon cinnamon
  • Shaved nutmeg
  • 2 medium sweet potato
  • 4 eggs
  • 5 teaspoons vanilla
  • 4 tablespoons maple syrup
  • 1 tablespoons coconut oil
  • 2/3 cup almond milk

Instructions

  1. Combine all ingredients in bowl of mixer and mix.
  2. Scoop into waffle maker according to machine’s directions.

Jo’s Chocolate Fudge Icing

Ingredients

  • 2 1/4 cups sugar
  • 1 cup semi-sweet chocolate chips
  • 12 tablespoons butter
  • 12 tablespoons milk

Directions

Mix sugar, butter and milk in pot on stove top.  Bring to a boil and boil for 30 seconds, stirring constantly.  Remove from stove and stir in chocolate chips.  Place pot in a pan of ice water, stirring to help cool down and thicken.

The Perfect Barbecue Sauce

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This tasty sauce was adapted from Half Baked Harvest’s copycat of Sweet Baby Ray’s.  It’s tasty, simple to make, and easily adaptable.

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Ingredients

  • 2 1/2 cups ketchup
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1 cup pineapple juice
  • 2 tablespoon Worcestershire sauce
  • 5 teaspoons ground mustard
  • 4 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper (more or less depending on your spice preference)
  • 1 tablespoon salt
  • 2 teaspoons pepper

Instructions

Combine all ingredients in a saucepan, heating over low heat, stirring to combine.  Serve with your favorite dish.

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Simple, Overnight, No Knead Bread

Rosemary-Lemon No Knead Bread

This simple, delicious bread is a breeze to make, as long as you remember to start it the day before you’d like to eat it.  The rosemary and lemon add a wonderful flavor, but could be left out for a more versatile recipe.

Ingredients:

  • 3 cups all-purpose flour
  • 1/4 tsp. active dry yeast
  • 1 3/4 tsp. salt
  • 2 tsp. chopped fresh rosemary
  • 2 tsp. chopped lemon zest
  • 13 ounces water
  • Cornmeal as needed

Directions:

In a large bowl, combine the flour, yeast, salt, rosemary and zest. Add 13 ounces water and stir until blended; the dough will be messy and very sticky. Cover the bowl and let the dough rest at room temperature until the surface is dotted with bubbles, 12 to 18 hours.

Place the dough on a lightly floured surface. Sprinkle the dough with a flour and fold the dough over onto itself once or twice. Cover loosely and let rest for 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.

At least 30 minutes before the dough is ready, put a 3 quart cast iron dutch oven in the oven and preheat to 450°F.

Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.

Transfer the pot to a wire rack and let cool for 10 minutes. Turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.

Adapted from Williams Sonoma.

Chocolate Coconut Pound Cake | Desserts

We topped this with fresh strawberry ice cream and it was delicious!

Chocolate Coconut Pound Cake
Adapated from Bon Appetite

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • ½ cup virgin coconut oil, room temperature
  • 1½ cups plus 1 tablespoon sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup buttermilk
  • ¼ cup unsweetened coconut flakes
Directions
Preheat oven to 325°. Butter a loaf pan; line with parchment paper, leaving a overhang on the sides to help with removing the cake. Stir together flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
Using a stand mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is light and doubled, 5–8 minutes. Stir in vanilla.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake split). Scrape batter into buttered pan. Sprinkle with coconut and remaining 1 Tbsp. sugar.
Bake cake, covering lightly with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.