Sacramento Foodie | Cooking at home, A Random Assortment

Okay,  so I know this post is a bit dis-jointed but I wanted to share a few things…..  We go from my cat greeting me in the morning from her usual spot to my new favorite breakfast to a couple of dinners over the past week or so.  Enjoy!

My new breakfast obsession:  Coconut milk oatmeal with dried cranberries, vanilla and shaved coconut.  I tweaked the recipe quite a bit but I got the idea from Vanilla Garlic.

Glenn’s favorite go to beer…..

Spinach and arugula salad topped with lots of crunchy veggies….

My new way with roast chicken:  Bake at 400 degrees for 45 minutes to an hour covered and then uncover for 15 to 30 minutes.  The result?  Super moist meat and crispy skin.  I roasted this free-range bird with carrots, celery, onion and peeled potatoes.  YUM!

We tried this dish while we were on one of our veggie cleanses:  Roasted acorn squash stuffed with sauteed mushrooms, sweet potato and carrot “fries” and sauteed zucchini.  These squash are so beautiful!