Doesn’t this look like a comforting fall supper? These roasted vegetables and chicken breasts look scrumptious. I made these two dishes for an interview with The Ruston Daily Leader. Donnie and his business partner, Daniel, did a great job with the photo shoot. If only they could have inserted the aroma into the images…

Now, here is an easy meal. Chop veggies. Toss with olive oil and herbs. Spread onto baking sheet. Throw chicken on the grill while veggies are roasting. Done. I will post the recipe below for the veggies. You can use any veggie you have on hand. I used butternut squash because it is October 1st, and I am ready for fall weather and everything that accompanies the season. The only other season I love more than fall is Christmas! You can also add whatever herb or seasoning suits your taste. I love to use chili powder and cumin with butternut squash and onions. The sweet and smoky combination feels right on a brisk fall day. Rosemary is another favorite. Try Yukon Gold potatoes and sweet potatoes with garlic and rosemary…yum! That’s the thing…the possibilities are endless. Just mix and match, and I guarantee you will find several combinations your family will enjoy.

Herbed Roasted Veggies

1 butternut squash, peeled and chopped into 1-inch chunks

1 red onion, peeled and chopped into 1-inch chunks

2 zucchini squash, chopped into 1-inch chunks

2 to 4 T olive oil

2 t kosher salt

1 t chili powder

1/2 t ground cumin

Toss veggies with just enough olive oil to coat. Stir together salt, chili powder and cumin. Sprinkle evenly over veggies. Roast at 450 degrees for 25 to 30 minutes.

It is tough to beat a Southern country ham. Honestly…I would rather have ham than turkey. Now Cajun Fried Turkey does compete for my attention. Occasionally we will have fried turkey in addition to ham at holiday gatherings.

There are so many options for leftover ham. My two year-old is crazy about ham sandwiches, and I will have to agree with him if they are made with “real” ham. Especially when buttermilk biscuits stand in for the bread. The ham bone has to be reserved for white bean soup. There is nothing like the flavor of a soup simmered with a ham bone. Then, there are scalloped potatoes. But, you just need little bits of ham to add to the potatoes. Don’t overdo it…let the potatoes and cheese shine. Have you ever added bits of ham to your scrambled eggs? Also a good option. Or what about stirring a handful of chopped ham into your grits the next morning? Very good.

Here’s a quick and easy omelet recipe using leftover country ham:

Peel and dice 2 small Golden Delicious apples. Saute in 2 T butter until tender. Remove from pan and set aside. For each omelet beat 2 eggs with 1 T water. Pour into skillet and cook until eggs begin to set. Lift edges to allow uncooked egg to flow underneath. When eggs are almost done, spoon 1/4 of the apples, 1/4 cup diced ham and 1/4 cup shredded Swiss cheese over one-half of the omelet. Let cook about 1 minute then fold in half and gently slide onto plate.