Butternut Squash Sauce, Roasted Chicken Quarters and Stuffed Mushrooms

This one has a few different parts to it so scroll down to get the different recipes for each!

Roasted Chicken Marinade 

INGREDIENTS

Chicken quarters

Olive oil

Lemon juice

Sage

Thyme

Oregano

Salt

Pepper

Rosemary

Poultry seasoning

Blazin' pepper bourbon seasoning (la grille clubhouse brand)

HOW TO

Preheat the oven to 380 degrees Fahrenheit. Place your Chicken Quarters into a baking dish. I typically make 4-5 at a time.

in a small mixing bowl, pour about 4 table spoons of olive oil. Squeeze in some lemon juice, and because I never use specific measurements for any of my recipes I can only say to add these spices and herbs in any amount that is entirely up to your discretion. Because this is a marinade, it is harder for me to ball park my measurements the way I've done with my other recipes. Anyway, mix everything together, take a brush and brush the marinade on your chicken. 

Roast it in the oven between 45 min-1hr. You'll know it's ready when the chicken skin is a darker golden brown.

*sometimes I like to change up my recipes for roasting my chicken. For a change on things, you can try adding thin slices of yellow potato on top with spanish onion slices and crumbled feta cheese. Or you can even try crushing garlic with a mortar and pestle (because I'm an old fashioned apothecary) or you can throw a clove of garlic into a magic bullet and crushing it that way... mix it in with two table spoons of honey and coat it over the chicken with thyme, pepper, salt and oregano. 

Butternut Squash Sauce

INGREDIENTS

2 cups of diced butternut squash (diced into roughly 3/4 inch pieces, the smaller the better)

10 mini portobello mushrooms chopped

1 1/2 cup of sliced spanish onion

1 Red bell pepper (sliced) optional

Tbsp Thyme

Tsp Oregano

Tsp Black pepper (ground)

1/4 tsp salt

Tsp Sage (dried and ground)

2 Tbsp Olive Oil

500 mL Table Cream 18%

HOW TO

In a large sauce pan, or even a large pot, heat olive oil and butternut squash (all) on medium. When the oil begins to boil, GRADUALLY (this is the most important part if you've never made a cream based sauce before...GRADUALLY) pour in the table cream, start off with just enough to cover the bottom of the pot with a thin layer of cream and let boil. Add the mushrooms, onions and peppers if you chose to use peppers. You'll want to let this saute for a bit, while continuing to gradually add the table cream. It is vitally important that you add the table cream slowly so that it can thicken, otherwise you'll end up with a soup instead of a sauce.

Add all the necessary spices to satisfy your personal tastes, I think the measurements I put in should suffice, though I may have added more oregano and thyme then I recorded because those two herbs I tend to add generously to everything I cook.

Once the butternut squash is soft to the point where its almost mushy, your sauce should be done..the mushier the better. I'm not kidding.

Stuffed Mushrooms

So this particular stuffed pepper recipe turned out amazing, the only reason why I did this one was because I literally had no ingredients on me, but this ended up working out phenomenally considering my lack of materials.

INGREDIENTS
Mini portobello mushrooms
Lemon juice
Red pepper
Ground black pepper
Cider Vinegar
Lemon juice
Feta Cheese
Yellow potato
Red Onion
Oregano
Thyme
Olive Oil

HOW TO
Wash all the vegetables and remove the stalks from the mushrooms.
To make the stuffing:
Dice the red peppers, dice the red onion, and run a yellow potato through a cheese grater so you get shreds of yellow potato.
add the ingredients to a mixing bowl, and add spices. Regardless of how much olive oil and cider vinegar you use, you're going to want to stick to these proportions: 5 parts olive oil, 1 part cider vinegar. Add lemon juice as you see fit. Crumble the feta cheese and add it to the stuffing.
Stuff the mini portobello mushrooms and drizzle with olive oil.
Bake in the oven for 12-15 minutes at 350 degrees farenheit.
ET VOILA! Bon Appetit!

Just a bit of the prep..

Don't forget to get a little bit tipsy. Alcoholic beverages always make for a better dinner.

And eat well!!