Creamy Bacon Mushroom Thyme Chicken

4 bone-in chicken thighs (can also use boneless thighs or breasts)
1 T. olive oil
2 t. italian seasoning
salt and pepper

Sauce:
1 T. olive oil
8 ounces mushrooms, sliced (I prefer baby bellas)
6 slices bacon, cooked and crumbled
1 c. heavy cream or 1/2 and 1/2
1/2 t. salt
1/4 t. pepper
1 t. garlic powder
1 T. fresh thyme, stems removed

Preheat oven to 350 degrees.

Heat a large skillet to medium high heat. Add the chicken and season with italian seasoning, salt, and pepper. Pan sear each side of the chicken for 2 minutes or until brown. Place skillet in oven. Bake for 20 minutes or until chicken is cooked throughout. Set chicken aside on a plate.

Add olive oil to the skillet and sauté mushrooms until soft. Add the bacon, cream, salt, pepper, garlic powder, and thyme. Bring to a simmer until the sauce starts to thicken. Add chicken back to the skillet and heat for another minute. Serve.

Brown Butter Almond Green Beans

1-1/2 pounds washed green beans, trimmed
2 T. unsalted butter
3 T. sliced almonds
sea salt

Melt butter in a small skillet for several minutes over medium-low heat. As butter melts and begins to darken slightly, add almonds. When almonds are just turning golden, remove from heat.

Steam green beans for 5-10 minutes. When they are still bright green and barely fork tender, remove from steamer. Drain and place in serving dish. Pour butter and almond mixture over beans. Sprinkle lightly with sea salt and serve.

Baked Acorn Squash

2 acorn squash, halved and de-seeded
1 lb. Jimmy Dean Hot Sausage
2 t. olive oil
1/4 t. sea salt
1/4 t. pepper
1 c. roasted, shelled pistachios, coarsely chopped
1 granny smith apple, diced
2 t. olive oil
2 t. fresh squeezed orange juice
2 t. red wine vinegar
2 sprigs rosemary, finely chopped
10 mint leaves, finely chopped
4 sprigs thyme, finely chopped
1/4 t. sea salt
1/4 t. pepper

Preheat oven to 400 degrees. Place squash, cut side up, on baking sheet. Rub with oil and sprinkle with salt and pepper. Roast 30-35 minutes or until fork tender. Remove from oven and let cool for 10 minutes. Scoop squash flesh out of shell (leaving a thin layer in shell). Place squash in bowl and add remaining ingredients. Divide filling among squash shells. Preheat broiler in oven. Place squash under broiler for about 3 minutes until top is golden. Serve.

Churro Popcorn

3 bags microwave popcorn, popped, unpopped kernals removed
3/4 c. cinnamon chips
3-1/2 T. butter
1/2 c. powdered sugar
1/4 c. sugar
1-1/2 t. cinnamon

Stir together sugars and cinnamon. Set aside. Melt cinnamon chips with butter. Drizzle over popcorn. Sprinkle sugar mixture over all and stir together until well coated.

Cookies and Cream Popcorn

3-4 bags kettle corn, popped, any unpopped kernals removed
24 crushed oreos
1 bag white chocolate chips

Mix the cookies with the popcorn in a large bowl. Melt the chocolate chips. Pour over popcorn and stir well until it's all coated. Pour into a single layer on a sheet pan until cool. Break apart.

Kayla's Fresh Salsa

12 roma tomatoes
1 T. chopped purple onion
1-2 jalapeños
2 garlic cloves
1/2 bunch of cilantro
lots of garlic powder and salt to taste

Chop cilantro, garlic, and onion in a food processor. Cut the tomatoes in fourth's. Add half of them and pulse. Add the rest of the tomatoes, garlic powder, and salt. Serve with chips!

Chicken Pesto Sandwich

For Sandwich:

2 c. shredded chicken
1/4 c. greek yogurt
kosher salt to taste
freshly ground pepper to taste
1 baguette, cut into 3-4 equal pieces, toasted lightly
2 c. arugula or spinach leaves
2 roma tomatoes, thinly sliced
8 oz. mozzarella, sliced

For Pesto:

1 c. fresh basil leaves
3 cloves garlic, peeled
3 T. pine nuts
1/3 c. grated parmesan
kosher salt to taste
freshly ground pepper to taste
1/3 c. olive oil

To make the pesto, combine basil, garlic, pine nuts, and cheese in the bowl of a food processor or blender. Season with salt and pepper. With the motor running, add oil in a slow stream until emulsified. Set aside.

In a large bowl, combine chicken, 1/2 c. pesto, yogurt, salt, and pepper. Spoon onto baguette pieces. Top with arugula, tomatoes, and mozzarella.