Archive for September, 2012

Chicken, Butternut Squash, Quinoa Stoup

September 19, 2012

This is perfect in every way.

1 1/2 lb butternut squash, peeled, seeded & chopped into 1/2 inch pieces (about 3 cups)

3 1/2 cups chicken broth*

2 large chicken breasts (can be frozen)

1 Tablespoon olive oil

1/2 medium yellow onion, minced

1/2 teaspoon salt


4 cloves garlic, minced

1 1/2 teaspoon dried oregano

14oz can petite diced tomatoes

2/3 cup uncooked quinoa, rinsed

3/4 cup pitted & quartered kalamata olives

1/4 cup chopped flat-leaf parsley


1. Place the butternut squash and a splash of water in a large bowl with a lid in the microwave, and cook until barely tender, about 6-7 minutes. Remove half of the squash and set it aside. Cook the remaining squash an additional 3-4 minutes or until it is very tender. Drain, then mash this squash with the back of a fork and also set aside.

2. Add the chicken broth and chicken breasts to a large soup pot on the stove, and bring to a boil. Place a lid on top, lower the heat to medium-low, and simmer for 10 minutes or until chicken is cooked all the way through. Remove chicken to a plate to cool, and pour chicken broth into a separate bowl.

3. Return the pot to the stove over medium-low heat, and add in the olive oil. Add onion, salt, and pepper and saute until the onion is soft and brown, about 10 minutes. Add garlic and oregano. Cook, stirring constantly, for another minute.

4. Add tomatoes and all the butternut squash to the pot. Stir to combine. Pour in reserved chicken broth and quinoa, and stir to combine. Bring to a boil then place a lid on top, lower the heat to medium-low, and simmer for 15 minutes or until quinoa is tender and cooked.

5. Meanwhile, shred the chicken. When quinoa is cooked, stir in chicken, olives and parsley. Cook until chicken is hot, season with additional salt & pepper if necessary, then ladle into bowls.

*If making ahead of time, you’ll need extra chicken broth when re-heating as quinoa soaks up some of the broth as it cools.




Avacado & Black Bean Salad

September 3, 2012

2  large avocados, chopped

1 (15 1/2 ounce) can black beans, drained and rinsed

1 can of corn, drained

1/3 cup onion, diced

3 roma tomatoes (or equivalent), diced

1/4 cup cilantro, chopped

Juice of 1-2 limes, depending what you can get out of them

1 dash coarse salt, need to taste and adjust this

1 dash olive oil

Mix together all of the above ingredients. 

Adapted from:

Crockpot BBQ Beer Chicken

September 3, 2012

Found this on pinterest and making tomorrow for dinner.  Will update.

2 pounds boneless, skinless chicken breasts (about 4 large)

2 t onion powder

2 t smoked paprika

3/4 t garlic powder

1/4 t salt

1/4 t pepper

8 ounces of beer (I used a summer shandy)

32 ounces of barbecue sauce, divided

Put all including 16 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything.

Original Blogger’s Notes:

1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.