Side Dish recipe swap ~ Roasted Spiced Squash

I love, love, love these recipe swaps! And I love, love, love squash! The two together- wonderful!!! This one entailed side dishes. And this one was so good!!! According to Coleen, the The Redhead baker, she made it on Thanksgiving, but forgot to snap a picture, so she didn't get to blog it. But, she says her non-veggie-eating brother even liked it.And I am not surprised! This is loaded with yumminess. It's no secret, I don't like Rachael Ray's recipes, moreso because usually something about them doesn't mesh- the time allotment or amounts, etc. Well, the only thing I didn't listen to here was RR's advice about spice clumping... I love little clumps of brown sugar & left them! YUM.

For my part, I gave the swapee a choice between: Patatas Bravas or a veg (minus the sausage): Brussels Sprouts with Pancetta & Apple Chicken Sausage

Let's see what was chosen! Thank you, as always, to Sarah at A Taste of Home Cooking for hosting!!!

<3 Lishie

Roasted Spiced Squash
slightly adapted from Rachael Ray Magazine

•     2 TBSp extra virgin olive oil, plus more if needed ('twas!)
•     1TBSp brown sugar
•     1/2 tsp ground cinnamon
•     1/2 tsp smoked paprika
•     sea salt
•     3 lbs butternut squash - peeled, seeded & cut into 3/4" cubes (about 8 c)

    Preheat the oven to 425 degrees. In a small bowl, mix 2 TBSp extra virgin olive oil, the brown sugar, cinnamon, paprika & 1 tsp salt. Divide the squash between 2 large rimmed baking sheets. Drizzle the spice mixture evenly over the squash; toss to coat. (The squash should be lightly coated. If the spices are clumping up, add a little more oil & toss again.) Spread the squash out in an even layer; bake until the edges are browned, rotating the pans halfway through cooking, about 20 minutes.
    Transfer the squash to a serving dish.

Baked Paprika Drumsticks

These are so easy & so delish for a hectic day at the office, running around doing errands or any day. Serve with a quick side & you are set!
<3 Lishie

Baked Paprika Drumsticks

• 2 lbs drumsticks
• Olive Oil
• smoked paprika
• 1 TBSp oregano
• S & P

Place the drumsticks on a cooking sheet & coat with olive oil. Sprinkle the paprika liberally over the chicken, then the oregano & S & P.
Bake at 400 for 45 minutes (or until done).

Buttermilk Roasted Chicken

I am forever looking for good, healthy chicken recipes. Isn't everyone? We've also been having drumsticks once a week lately. They are so economical & easy. Over 3 lbs. for $4? Yes, please. So when this one caught my eye on Pinterest (Are you a Pinner? If not, you must ;) I say that in jest but I really love the ideas I get on there. My hubby has an ongoing joke about starting his own board called "DisPinterested". Ha! But, as I always say, he reaps the rewards of my internet savvy.) Well, when I saw the buttermilk part I was sold. It is a great, underused, lowfat ingredient. Then my friend Sarah at A Taste of Home Cooking made it. I took her advice & roasted the chicken longer & actually at a higher temperature. I also lined my cast iron pan with foil instead of using a regular baking pan. The verdict?

While the chicken was juicy indeed & we loved the paprika taste, something was still missing for me. I could definitely see using the marinating method for oven fried chicken. Or maybe as a good go to for summer grilling with spicy sides, etc. It was good but not worth the overnight prep when my Honey Lime Chicken comes out just.as.juicy & tastier at that!

<3 Lishie 

Buttermilk Roast Chicken
Modified by A Taste of Home Cooking 

Originally from Smitten Kitchen

• 2 cups buttermilk
• 5 garlic cloves, peeled and smashed
• 1 1/2 tablespoons kosher salt
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons paprika, plus extra for sprinkling
• Lots of freshly ground black pepper
• 2 1/2 to 3 pounds chicken parts
• Drizzle of olive oil
• Flaked or coarse sea salt

Whisk buttermilk with garlic, salt, sugar, paprika & lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) & pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for 24 & up to 48 hours.

When ready to roast, preheat oven to 450 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine & arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika & sea salt. Roast for 40-45 minutes for legs; until brown & a bit scorched in spots.

Chicken & Pierogi Paprikash

So, tonight, I did a little "Hungary meets Poland & they get married". I wanted to make a simplified Chicken Paprikash for a weeknight & I had freshly made (bought) pierogi. YUM. The whole thing took about 30 minutes to come together & it was tasty. Vegetarians, take note- You could actually make JUST the pierogi with this sauce, just omit the chicken steps. It was extremely flavorful & comforting. So good! The picture does NOT do it justice. Just trust me- it was delish!
I used skinless, boneless chicken breasts which allowed it to cook FAST. Here's what I did:

Creamy goodness!

Chicken & Peirogi Paprikash 

• 1 lb. Chicken breasts (Skinless, boneless) *Can use more
• S & P
• 3 TBSp Unsalted Butter
• 2 TBSp Olive Oil
• 2 Large Onions
• 2 TBSp Sweet Paprika (You can use a mixture of hot/smoked/sweet- your choice)
• 12 Pierogi (13 oz package) *I use potato/cheese filled
• 1 Cup Chicken Broth
• 1/2 Cup Sour Cream

Salt & Pepper the uncooked chicken & set aside. Slice the onions.


Heat a large saute pan over Medium-High & melt 2 TBSp of butter. Brown the chicken on both sides, then take out of the pan & place in a dish. Set aside. 


Add the last TBSp butter & 2 TBSp olive oil to the pan. Saute the onions, stirring up the brown bits of chicken till the onions become soft & slightly brown, about 5 minutes. Add in the Paprika & stir till incorporated.


Add in the pierogi & allow them to brown- 2 minutes each side. Pour in the Chicken Broth, carefully stirring the onions & pierogi. Nestle the chicken pieces into the pan, on top of the pierogi/onion mixture. Cover & cook on low, simmering for about 20 minutes or until the chicken is cooked through.


When the chicken is done, remove it from the pan. Incorporate the sour cream into the pierogi/onion mixture. Then return the chicken to the pan & ladle sauce over it. ENJOY!

This was really delicious & I'll definitely be making it again!

*Lishie tip- Allow the sauce to cool a minute before adding sour cream. If you can, get fresh pierogi from a Polish grocery or make it! The frozen are just not the same.