A different Kind of butter you say?

That's right, as much as I am with Paula Deen on the whole butter thing, but sometimes we need to take a healthier route dont you think? Well I have never had a problem eating my veggies but the others in my life fight me often on eating different vegetables. I finally got my husband to eat squash with this wonderful quick and easy twist to my favorite vegetable, Butternut Squash!

Take 1 Whole butternut squash and peel it.
Cut in half, and scoop out the seeds.
Proceed to cube up this butternut squash into 1 inch cubes.
Take a large zipploc bag and put your cubed squash inside of it.
Add to the bag:
2 to 3 Tbsp of Olive Oil
2 Tbsp of Rosemary
2 Tbsp of Onion Powder
2 Tbsp of Garlic Powder
Pinch of Salt and Pepper.
Seal your bag and then mix mix mix up this bad until the spices and oil is coated on all of your squash.
Dump them out onto a lightly greased cookie sheet and bake for 30-45 minutes or until the begin to crisp like a potato.

This sweet alternative to the side dish is bound to please any picky eater. Enjoy!

The spice of life

So being a military wife, I have had the pleasure of listening to my husband talk about the many places he has visited, none of which I was lucky enough to visit as well. Mind you, some of these places aren't ones that I would want to visit with him. Iraq is one of those. But he's also spent time in Japan and Thailand. I think it would have been nice to experience those places with him. But I couldn't go and home I stayed. Well, since he went to Japan, he has continued to talk about the curry from Coco's. The other day, I decided to try it.

Chicken Curry.
Items you will need:

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes

Your end result is a beautiful, curry colored mix that you are fee to spoon over some white rice. Try it today. It's so delicious.