Sauteed Veggies with Spicy Mustard

When you have veggies that have sat in the fridge for long enough and you know that they won't be eaten unless they're cooked, here's what you do.

This time I had these in the freezer:
Yellow Squash
Zucchini
Button Mushrooms
Sugar Snap Peas.

Slice squash and zucchini, dice mushrooms, and throw in snap peas. Pan size depends on how much of each you have.

Pour a bit of Olive oil in the bottom of pan, throw in veggies and let them start cooking. When steam starts to waft start seasoning.

Other Ingredients:
A reasonable squeeze of spicy mustard ( any kind you prefer)
Dill seed
Black pepper 
Salt (to your taste)

Garlic Powder
Onion powder

Sprinkle and shake into veggies and continue to mix until veggies are soft!

Spur of the moment deliciousness can be served by it's self, with rice, or with some sort of meat!

Yummy!

Tarragon Shallot Chicken & Veggies

In Charlotte, NC there is a shop that I absolutely LOVE! Savory Spice Shop in South End. You walk in and an amazing smell hits you in the face. It's a combination of the cinnamon sticks by the door, the hot and spicy of the chili powder on the shelf the other side of the stairs, the smell of BBQ mixes sitting on the table right in front. I start down the stairs and one of the sales ladies says 'hello, do you need help?' "No, I'm just browsing" I say with a smile on my face. I linger in the corner near the sugars and cinnamon until I start to peruse the rest of the shop; stopping here and there to taste or smells things. It is an amazing store and a dangerous store for people like me.

So from that outing in the spice shop here is a recipe I made up that night.

Ingredients:
Chicken Breasts or Thighs (# depends on how many people you are feeding)
Tarragon Shallot spice mix (purchased from Savory Spice Shop)
Eggplant
Yellow Squash
Tomato
Zucchini
Shallots
1 pink lady or fiji apple
Garlic powder
Pepper
Salt to taste

Chop veggies to wedges or slices so they can cook easily

Cook chicken  in skillet with about 2 TBSP olive oil first and season with Tarragon Shallot mix along with salt pepper and onion & garlic powder.
When the inside of chicken is cooked, it should have no pink left and be a juicy white color, and spices on the outside are a little brown; remove and place in bowl.
Next place veggies in oil from cooked chicken. If you need to get the vegetables to cook faster add some water to steam them. Cook on medium. Add more of the Tarragon Spice mix along with adding apples and  more onion & garlic powder, salt and pepper. Cook until tender, turn heat to low. Put chicken on top of veggies and cover..
Let everything cook for another 10 mins. Can add a dash of red wine at the end, stir and serve.

You have options of eating it as is or with rice or pasta..

Amount of spices are varied to persons taste but please make sure chicken is cooked.

Enjoy with your favorite beverage, alone with a movie or with friends and laughter!