Maple Roasted Brussel Sprouts with Cranberries

April 5, 2015 in All Recipes / Christmas Recipes / Holiday Recipes / Side Dishes

Brussel sprouts have quickly become a staple in our cooking, and we even get excited to pick up a bag or 2 of them from Costco each month. I’d never had brussel sprouts until getting married. You see, my dad hates them, and he doesn’t really hate any foods, so I just always assumed they were beyond disgusting, but then one day we had them for dinner at my in-laws, and I loved them! Since then they’ve been popping up more and more often in our meals, and we don’t mind one bit.
Paxelpics Photography

  • 2-1/2 cups brussels sprouts, halved
  • 3/4 cup fresh cranberries
  • 4 tablespoons maple syrup
  • Salt, to taste
    Maple Roasted Brussel Sprouts with Cranberries
    Serves 2
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Ingredients
    1. 2-1/2 cups brussels sprouts, halved
    2. 3/4 cup fresh cranberries
    3. 4 tablespoons maple syrup
    4. Feta Cheese, to taste
    5. 1/2 cup slivered almonds
    6. Salt, to taste
    Instructions
    1. Preheat the oven to 400°, and grease a rimmed baking sheet or 8×8 baking dish.
    2. In a large bowl, combine the brussels sprouts, cranberries, slivered almonds, and maple syrup until the brussels sprouts and cranberries are coated with the maple syrup. Pour the brussels sprouts and cranberries onto the greased baking sheet.
    3. Roast at 400° for about 20 minutes, until the brussels sprouts are fork tender, stirring the brussels sprouts and cranberries halfway through the roasting time.
    4. Remove from the oven, let cool slightly, add a few pinches of salt to taste, and feta cheese, and enjoy!
    Domesticated Pax http://www.domesticatedpax.com/

Breakfast Acorn Squash with Greek Yogurt, Hazelnuts, and Honey

March 27, 2015 in All Recipes / Breakfast

I know this doesn’t sound like the most appealing breakfast recipe ever, but it is oh so tasty, surprisingly. Grab an acorn squash when they’re in season, and be sure to give this a try. We paired ours with some fresh fruit and milk, and it made for a great start to our day!Paxelpics Photography

Breakfast Acorn Squash with Greek Yogurt, Hazelnuts, and Honey
Serves 2
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Ingredients
  1. 1 medium acorn squash
  2. 1 teaspoon coconut oil
  3. 1/2 teaspoon cinnamon
  4. 2 teaspoons brown sugar
  5. 1 cup greek yogurt, divided
  6. 2 teaspoons honey
  7. 2 tablespoons chopped hazelnuts
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet. In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45 min-1 hour or until squash is fork tender.
  3. Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tubberwear if you are planning to enjoy this later. When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!
Domesticated Pax http://www.domesticatedpax.com/

Black Bean and Butternut Squash Nachos

March 27, 2015 in All Recipes / Main Dishes

We’ve been on a squash kick, and one day we got brave, and tried this nacho recipe. To say we were skeptical would be an understatement, but we jumped in head first anyway, and we LOVED it. Seriously, amazing, and even my parents liked it!

Paxelpics Photography

 

Black Bean and Butternut Squash Nachos
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Ingredients
  1. 1 Tbsp. extra virgin olive oil, divided
  2. 4 cups 1/2" cubed butternut squash
  3. salt and pepper
  4. 1 15 oz can black beans
  5. 2 Tbsp. water
  6. 1 tsp. chili powder
  7. 1/2 tsp. cumin
  8. 1/4 tsp. dried oregano
  9. pinch cayenne pepper
  10. 2 cups grated fontina cheese
  11. tortilla chips
  12. guacamole
  13. garlic salt, to taste
Instructions
  1. Preheat the oven to 400 degrees, then spray a baking sheet with nonstick spray. Add butternut squash, the remaining Tbsp. of oil, salt, and pepper, then toss to coat and spread into an even layer. Roast for 20-30 minutes, or until caramelized but not mushy. (A fork should go in easily)
  2. Combine black beans, water, chili powder, cumin, dried oregano, and cayenne pepper in a small saucepan then heat over medium heat.
  3. When squash and black beans are done layer a cookie sheet with tortilla chips, and add a light layer of cheese. Then, layer the squash and black beans onto the chips, and top with cheese. Cook in the oven, at 400 degrees, until cheese melts, about 3 to 5 minutes.
  4. Serve with sour cream and guacamole, and enjoy!
Adapted from iowagirleats.com
Adapted from iowagirleats.com
Domesticated Pax http://www.domesticatedpax.com/

Spicy Chicken and Rice Stuffed Butternut Squash

February 25, 2015 in All Recipes / Main Dishes

I am so, so glad Kelton introduced me to squash – particularly Butternut Squash! It’s been a great surprise to continue to enjoy the recipes we make with it, and it leaves me excited for the next one! I’m getting braver too, as I get more familiar with its flavor, and will add embellishments of my own. This recipe is definitely spicy, but it was tasty and filling, which made it a huge hit for us! It was also very, very easy, which is always nice, as most squash recipes I’ve tried are quite time consuming. Venture out and give this a try.

Paxelpics Photography

Spicy Chicken and Rice Stuffed Butternut Squash
Serves 2
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Ingredients
  1. 1 med. butternut squash
  2. 1 lb. chicken breast, chopped into small pieces
  3. 1 small onion, finely chopped
  4. 1 tsp. minced garlic
  5. 1 red pepper, chopped finely
  6. 2 Tbsp. tomato paste
  7. 3/4 cup Quinoa and Rice blend
  8. 1 1/2 cup chicken stock
  9. 2 tsp. paprika
  10. 2 tsp. cumin
  11. 1/4 tsp. cayenne pepper
  12. salt and black pepper
  13. olive oil spray
  14. flesh of the butternut squash
  15. coriander
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice the butternut squash in half lengthways, and scoop out the seeds. Throw them away. Then, using a spoon, carve out some of the squash to make a hollow dip, which you'll be filling with your chicken mixture.
  3. Chop up the pieces of squash that you scooped away when hollowing it out.
  4. Season the squash with salt and pepper, then spray with olive oil, generously, and place flesh side down on a baking sheet, and bake in the oven until the squash starts to feel slightly soft to the touch (around 30-45 minutes). Remove from the oven and set aside.
  5. While the squash is cooking, spray a wok with olive oil, then add the chicken, and fry it until it's a light brown, then set aside.
  6. Add the onion and garlic, and fry until softened, then add the red pepper, chopped pieces of squash, and fry for a minute or so longer.
  7. Add the rice, tomato space, spices, and salt and pepper, then mix. Add the chicken stock, then bring to a boil and reduce the heat, and simmer until stock has reduced and rice and quinoa are cooked. (If too dry, add more stock). Then add the chicken, and let simmer for 1-2 minutes.
  8. Spoon the mixture into the squash halves, then put them back in the oven for 20 minutes.
  9. Top with cheese, and sour cream, if desired.
Domesticated Pax http://www.domesticatedpax.com/

Parmesan and Garlic Roasted Asparagus

February 25, 2015 in All Recipes / Side Dishes

Asparagus is another wonderful food I’ve discovered since being married, and one that we have at least 2-3 times each month, without fail. Generally we just boil it, and eat it with a light layer of butter, but with Kelton getting a new job I wanted to do something a bit more special, so we made this, and oh my lanta, it’s good. We’ll definitely be doing it again.

Paxelpics Photography 

Parmesan and Garlic Roasted Asparagus
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 lb. Fresh Asparagus
  2. 3 Tbsp. Olive Oil
  3. 4 Cloves of Garlic
  4. 1/2 Cup of Parmesan Cheese
  5. Salt & Pepper to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Break or cut off the woody ends of the asparagus spears.
  3. In a large bowl, add the olive oil, garlic, salt, pepper, and asparagus. Toss to coat.
  4. Spread the asparagus spears on a large baking sheet and sprinkle with the Parmesan cheese.
  5. Bake 15 to 20 minutes, or until the spears begin to brown, turning once.
Domesticated Pax http://www.domesticatedpax.com/
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