Squash Dressing

Confession: I love casseroles y’all. For many reasons, but mainly because they are just so flippin’ easy to put together. That and casseroles are, for me, the epitome of comfort food. This recipe is one of my comfort foods ( then again, so is cornbread). It’s dressing-like consistency reminds me of Thanksgiving and Christmas. And who doesn’t love the food served for those holidays? I know I do. That’s why I usually enter each new year with a few extra pounds attached to my rear end.

I got this recipe several years ago from my sister in-law. I’ve been making it regularly ever since. This is also a good recipe for meatless meals. It’s very filling. As a matter of fact, just last night, I used squash dressing as our entrée with sides of fried okra and black-eyed peas. Mmmm, mmmm, mmmm. Good food, y’all.

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Squash Dressing

2 cups Yellow Squash, Sliced

1 Med. Onion, Chopped

1 cup Water20130125_152639_4_bestshot

2 cups Cornbread Crumbs (recipe follows)

2 Lg. Eggs

1-10 3/4 Oz. Can Cream of Chicken Soup

1/4 cup Butter, Melted

1/4 tsp Black Pepper

Cheddar Cheese, Grated

  • Preheat oven to 350 degrees. Spray casserole dish with cooking spray.
  • Combine squash, onion, and water in a saucepan. Bring to boil. Reduce heat to Medium. Cover and cook until squash is tender. 
  • Drain water from squash and onions. Mash using a potato masher or spatula.
  • Combine remaining ingredients except cheese. Mix until well incorporated.
  • Spoon into prepared dish.
  • Bake @ 350 degrees for 30 minutes or until thoroughly heated.
  • Spread grated cheddar over top of dressing. Return to oven until cheese is melted and bubbly.
  • Remove from oven and let rest for 5-10 minutes.

Cornbread

2 cups Cornmeal

1 Lg Egg, beaten

1 cup Flour

1 1/2 cup Buttermilk

1 tsp baking Powder

2 tbsp Bacon Grease, melted

  • Preheat oven to 450 degrees. Coat a cast iron skillet with bacon grease or cooking spray. Place skillet in oven to get hot.
  • In a large mixing bowl, mix all ingredients until well incorporated. Batter should be creamy and pour-able. Let sit while your oven finishes preheating (will thicken as it sits)
  • Pour mixture into hot skillet and bake for 20-25 minutes or until toothpick inserted in center comes out clean.

The squash dressing recipe does not call for anywhere near all the cornbread you’ll have. So make a pot of black-eyed peas or beans to go with the cornbread. You can also wrap the remaining cornbread in aluminum foil and place in a freezer bag to use the next time you make squash dressing. Cuz I promise there will be a next time.

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Here’s a Printable Recipe for you.

What are some of your favorite comfort foods?

Chicken and Vegetable Bake

Do you ever have one of those days where supper is the last thing on your mind? I have them often. I’m trying to implement some sort of meal planning, but it hasn’t quite caught on yet. As soon as I get it all figured out I’ll post on that I’m sure. But for now I’ll just give you a recipe that, when you’re wondering what to fix for supper, is one that’s fairly easy to put together. Also, I’ve created a printable recipe, found at the bottom of the page.

Please disregard my dirty oven.

Please disregard my dirty oven.

Chicken & Vegetable Bake

 by: Once Upon A Dream Home

2 Lbs Chicken Legs, Wings, or Thighs (or any combination of)

1 Bell Pepper, Sliced

1 Large Yellow Onion, Chopped

5 Medium Potatoes, Cut into 1″ pieces

3 Carrots, Cut into 1″ pieces

3 Celery Stalks, cut into 1″ pieces

Olive Oil or Melted Butter to coat chicken and vegetables

Seasoning for Chicken and Vegetables (recipe below)

  • Preheat oven to 385 degrees. Spray large oven safe pan with cooking spray. 
  • Place chicken pieces in a large bowl and pour about 4 tbsp of olive oil or melted butter over chicken.  Mix with hands to coat chicken well. Sprinkle half of the seasoning mixture over the chicken and again mix with hands until seasoning is well-distributed.
  • Pour chicken and seasoning into prepared pan.
  • Place in the oven and bake uncovered for 45 minutes.
  • While chicken is baking, prepare vegetables the same way as chicken. Pour 3-4 tbsp olive oil or melted butter over vegetables. Sprinkle with remaining seasoning mixture. Toss to coat.
  • Once chicken has baked for 45 minutes, remove from oven  and add vegetables and seasoning to pan.
  • Return to oven and bake uncovered for an additional hour or until chicken is done.

Seasoning for Chicken and Vegetables

1/4 tsp Black Pepper

1/4 tsp White Pepper

1/2 tsp Salt

1/4 tsp Paprika

1/4 tsp Onion Powder

1/4 tsp Sage ( Could also use Thyme and/or Rosemary

  • In a small mixing bowl, add all ingredients and mix well. 

I love that there is only one pan to clean after dinner. And the chicken is moist and delicious.

NOTE: I haven’t tried this with boneless, skinless chicken breasts. If you decide to try it, I would recommend that you cover the pan with foil while baking as it may dry out.

PRINTABLE RECIPE

What are some of your go-to recipes for chicken? I’d love to hear from you.