Roast Acorn Squash

I'm a big fan of acorn squash. Usually I just pop it in the microwave whole and mash it up with plenty of brown sugar and butter. But this year the acorn squash hasn't been as sweet and tasty as usual, so I've been avoiding it at the grocery store.

That is until I had Roast Acorn Squash at a friend's house. It was divine! Roasting it brought out the squash's natural sweetness. In the past I worried that leaving the skin on the squash might taste weird, but it was SO GOOD. Plus you don't have to peel it. You guys know I'm all about making my life easier in the kitchen.

Roast Acorn Squash is totally my new go-to veggie. Give it a try and let us know what you think!

Let's get cooking!
Erin

Roast Acorn Squash
Serves: 3

1 large acorn squash
2 tablespoons dark brown sugar
1 1/2 tablespoons olive oil
Salt and paper

Preheat oven to 400 degrees. Slice squash in half and scoop out the seeds. Slice squash into 1" half moons and place in a single layer on a large rimmed baking sheet.

Sprinkle dark brown sugar, oil, salt, and pepper over squash and toss to coat. Bake in preheated oven for about 15 minutes. Take a peek at the bottom to see if the squash is caramelized and browned. (If it's not, pop it back in for 5 more minutes.) Once it's caramelized, flip the squash and cook for another 5-10 minutes, until squash is tender.

Cooking Chicken 3 Ways on Fox 46's Good Day Charlotte

Consider the following post a bit of a #humblebrag.

We at Hot Dinner Happy Home have been grinning ear to ear and virtual high-fiving all weekend. You see, Charlotte's Fox affiliate asked Amy to come on Good Day Charlotte and demonstrate a recipe in a "What's Your Dish?" segment that features local food bloggers. Ever the overachiever, Amy opted to show three recipes: her signature Amy's Roasted Chicken, Slow Cooker Chicken Stock and Pressure Cooker Chicken Noodle Soup. 

(VIDEO): What's Your Dish? Amy George Makes Roasted Chicken

Our favorite line in the three-and-a-half  minute segment: "Do not fear the whole chicken." As Erin put it in one of many group texts between your three Bringers of Hot Dinner: "That's our message on HDHH. Just get in the kitchen  and don't be afraid! BRAVO!"

Thank you, dear readers, for keeping up with our culinary adventures and indulging us as we say, "Yay, us!"

XOXO,

Erin, Andrea & Amy

PS: Amy's family -- husband, Jeff,  and daughters,  Lucy and Penny -- tagged along for moral support. The girls even  got to be in a promo spot in which the anchor said they were studying up to come back and cook with Mom! A good day in Charlotte, indeed!

Roasted (Kitchen Sink) Brussels Sprouts

One major coup of my marriage: I got my husband to eat--and like--Brussels sprouts. Now if I could just get him to like mushrooms.

I have followed recipes for Brussels sprouts. They often call for honey or maple syrup and maybe bacon. Mmm, bacon. Now, I just kinda use whatever I have on hand--hence "kitchen sink." Sriracha is nice for balancing out the sweetness.

Anyhow, I recently roasted what I call "kitchen sink" Brussels sprouts and the younger daughter ate two (victory!) and the hubby ate many more. The point is to be adventuresome, use what is on hand, and make sure to cook them long enough that they aren't hard (hubby hates that).

XOXO,
Amy

Roasted (Kitchen Sink) Brussels Sprouts
12-16 ounces Brussels sprouts, trimmed
1 shallot, diced
2 cloves garlic, minced
Honey -- generous squirt (No honey? Use maple syrup. What's really good is maple syrup and bacon or ham)
Sriracha -- to your liking
Salt
Ground black pepper

Preheat oven to 425. Combine all of the ingredients in a bowl. Spread onto a cookie sheet that has been sprayed with Pam. Bake at 425 for 20 minutes.

Amy's Roasted Chicken

About seven years ago, I taught myself to roast a chicken. I've been roasting birds ever since. I consider it my signature dish. It's one way I know my French heritage is legit.

If someone asked me my favorite meal, it would be this: roasted chicken, green salad, roasted or scalloped potatoes, baguette, red wine.

The roasted chicken is super yummy and super easy. And sometimes I make it for Easter dinner.

XOXO,
Amy

Amy's Roasted Chicken

Whole chicken
2 tablespoons butter, melted
1 1/2 teaspoons kosher salt
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon garlic powder

Preheat oven to 425. Remove bird from refrigerator and let sit for 15 minutes. Meanwhile, melt the butter in the microwave and mix together the dry ingredients. Brush the melted butter all over the bird. Press the salt and herb mixture into the bird, covering the entire bird. Place in a roasting pan breast side up. Cook for 15 minutes at 425. Reduce temp to 375 and cook for 50-60 minutes.

Carve. Or, in my case, have hubby carve. (He does a much better job.) Enjoy. Save carcass to make chicken stock and chicken soup.