First of all, we are starting to look at real estate in Byron :)
Second, Tim is going start his English Masters classes at NIU in the Spring. Yay for moving forward!
All that said, I've been obsessed with fall foods this weekend!
I started my day yesterday with a Pumpkin Spice Latte (yum yum yum), then my mom and I went up to Madison for the Farmer's Market and to do some shopping.
I bought butternut squash and acorn squash, so when I got home I made a loaf of butternut squash bread (recipe featured below - an original one this time :)
I am going to make some Butternut and Acorn Squash soup later this week (I'll post pictures and the recipe once I make it).
Mom and I also went to Penzey's Spices in Madison (great store) and stocked up on some spices. I found a recipe in their catalog for a Fall Food Skillet, which I made tonight - totally awesome!
(this is without brussels sprouts, gross.)
Chicken, Sweet Potato, and Apple Skillet
2 lbs boneless skinless Chicken breast, cut into cubes
1/2 tsp Poultry Seasoning
1/2 tsp Penzey's Mural of Flavor (combination of spices with citrus, garlic, and shallots)
8 tsp. olive oil, divided
6 slices bacon, cut into small pieces
3 cups Brussels Sprouts
2 medium sweet potatoes, microwaved or boiled for 4 minutes, then peeled and cubed
2 Golden Delicious apples, cored, peeled, and diced
8 cloves of garlic, diced (or 1.5 tsp Minced Garlic)
1/2 tsp. cinnamon
1/2 tsp cinnamon sugar
1/2 tsp Penzey's Northwoods Seasoning
2 cups chicken broth
Season the chicken with poultry seasoning and Mural of Flavor. Heat half of the oil in a large, deep, nonstick skillet. Add the chicken and cook over medium heat until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and transfer to a plate.
Put the remaining oild in the skillet, add the bacon and cook until it starts to brown, about 3 minutes. Add the Brussels sprouts and sweet potatoes. Cook, stirring occasionally, until crisp, about 5-7 minutes.
Add the apples, garlic, cinnamon, cinnamon sugar, Northwoods Seasoning. Stir well and cook about 3 minutes.
Add half the chicken broth and cook until almost evaporated, about 2 minutes. Return the reserved chicken to the skillet and add the remainder of the broth.
Cook for 2 more minutes and serve.
Butternut Squash Bread
1 1/2 Eggs
1 Cup Sugar
1/2 Cup Oil
1 Cup Pureed Butternut Squash
1 1/2 Cups Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
1 tsp Vanilla Extract
Beat eggs, sugar and oil together
Add squash and stir together
Sift in dry ingredients and stir well
Add vanilla and stir well
Pour into well greased bread pan
Bake at 325 degrees for about an hour
There you have it - the Fall Food Frenzy. Be prepared for more to come as this is my favorite time of year, not just because of the weather, but because of all of the great squash, sweet potato, apple, and pumpkin foods to eat!
