Roasted Acorn Squash

Roasted Acorn Squash

Yes… more squash!  Don’t tell me you’re sick of squash already!  This one happens to be for acorn squash.  It’s now one of my favorites!  I found this recipe on delish.com and it’s definitely a keeper.  It is so simple-cut in half, add simple ingredients, bake, and enjoy!

Ingredients

  • 1 acorn squash, cut in half, seeds removed
  • 2 Tbsp. butter, softened
  • 1 Tbsp. packed brown sugar
  • 1/4 tsp. cinnamon
  • pinch of kosher salt

Directions

  1. Preheat oven to 400 degrees.  Spread butter on inside of each squash half.
  2. In a small bowl combine brown sugar, cinnamon, and small pinch of salt.  Sprinkle over squash.
  3. Place squash, cut side up, on a large baking sheet and roast until for tender (55 – 60 minutes).
Homemade Weed Killer… That Actually Works!

Homemade Weed Killer… That Actually Works!

img_4707We seriously must live on the most fertile plot of land in our entire city… maybe even state.  We’ve had problems with weeds since we moved into this house.  Yeah, I know… everyone has weeds.  But weeds taller than you in a few weeks?  I’ve used Preen, mulch, Round Up (uh huh… *gasp*… I used the poison… judge away), rocks in the flowerbed (don’t do it… it’s a bad idea), and anything else I could think of.  It turns out the “natural” recipe I found (thanks again, Google…) actually works as well or better than Round Up.  And the minstrels rejoiced (yaaaaaaaay).

I always hated using Round Up because of its ingredients, but I REALLY hated using it after getting a furry friend and now that we have kids.  They love being outside and I hate cringing after spraying Round Up everywhere.  This recipe is much, MUCH safer, works well, and lasts about as long as Round Up.  So, spray the heck out of those weeds without getting dirty looks for using chemicals.  This one actually works… promise!

Ingredients

  • 1 gallon Distilled White Vinegar
  • 2 cups table salt (iodized or not-both work!)
  • 1 Tbsp Dawn dish soap (original blue works great)

Directions

  1. Add all ingredients to a spray dispenser and mix well.
  2. Spray those weeds until they die!
Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash

I received a butternut squash in my Misfits Market delivery and had no idea what to do with it.  My mom used to make butternut squash frequently, but I had never attempted it.  Sooooo… I used the Google (it never disappoints).  I came across this recipe from Well Plated and it was a winner!  The ingredients were simple and besides all of the chopping, you throw it in the oven and you’re good!

Ingredients

  • 1 large butternut squash — about 3 pounds, peeled, seeded, and cut into 1-inch cubes
  •  1 1/2 tablespoons extra-virgin olive oil
  •  1 1/2 tablespoons pure maple syrup
  •  1 3/4 teaspoons kosher salt — no not sure table salt, or the recipe will be too salty (or reduce the amount and add a bit at the end as needed)
  •  3/4 teaspoon ground cinnamon
  •  1/2 teaspoon ground black pepper
  •  1 tablespoon chopped fresh rosemary (optional)

Directions

  1. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
  2. Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then add the cubes to the baking sheet.  Spread the cubes in a single layer on the prepared baking sheet, taking care that they do not overlap.
  3. Bake for 15 minutes. Remove from the oven, then turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top if desired. Serve warm.
Copycat Chuy’s Creamy Jalapeno Dip

Copycat Chuy’s Creamy Jalapeno Dip

A friend of mine kept informing me of her Chuy’s Creamy jalapeno dip pickups during this quarantine and I would drool every time.  I figured I’d pick some up this week because the craving was becoming unbearable.  Then I remembered the jalapenos I received in my Misfits Market box this week.  I know, I know… you’re sick of hearing about my Misfits Market boxes, but they just keep giving me new ideas, guys… I can’t help it!

Why couldn’t I make some creamy jalapeno dip myself… well, and some help from my helpful little chef?  Surely it’s not that difficult, right?  As always, Google pulled through.  Things I Can’t Say had a recipe that sounded pretty darn close.  It turned out awesome (although not EXACTLY like Chuy’s) and I will DEFINITELY be making this recipe again!  I also have a favorite new recipe for easy NO COOK chicken soft tacos this dip is perfect with!  Check it out here!

Ingredients

  • 1 whole large jalapeno, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons fresh cilantro
  • 16 oz light sour cream
  • 1 oz package of ranch dressing mix
  • 1/2 lime, juiced
  • 4-6 tablespoons milk

Directions

  1. Combine jalapeno, garlic, and cilantro in blender or food processor.
  2. Pulse until finely chopped.
  3. Add light sour cream, ranch dressing mix, and lime juice and pulse to combine.
  4. Add milk and pulse. You can add it slowly to get the consistency you want. The Chuy’s version is pretty thin, so I liked 6 tablespoons.
  5. Refrigerate for a few hours to allow the flavors to combine, though it’s pretty amazing right from the start, too!
Roasted Zucchini and Yellow Squash

Roasted Zucchini and Yellow Squash

img_4603I love zucchini and squash, but I always find it hard to find time to sauté or fry them like I typically would with two kids running amuck at dinner time.  I came across this recipe from The Toasty Kitchen.  It uses ingredients I always have, it’s easy to throw onto a pan, and bakes quickly.  It has a lot of flavor with little cleanup.

Ingredients

  • 1 1/2 Tbsp olive oil
  • 2 small zucchini
  • 2 small yellow squash
  • 1 1/2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup shredded parmesan cheese

Directions

  1. Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper and set aside.
  2. Slice zucchini and yellow squash into 1/2″ disks.  Set aside.
  3. In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper.  Add zucchini and yellow squash discs and toss to coat.
  4. Pour zucchini and squash onto the parchment lined baking sheet and spread into a single layer.  Sprinkle tops of zucchini and squash with parmesan cheese.
  5. Bake for 15-17 minutes or until cooked through.

 

Roasted Rutabaga with Maple Syrup

Roasted Rutabaga with Maple Syrup

img_4384I am now a fan of rutabaga, thanks to Misfits Market.  I had no idea what in the world to do with a rutabaga, so Google helped me out.  I found this recipe from Sprinkles and Sprouts.  She’s a genius… rutabaga… who would’ve thought?!

This recipe pairs really well with baked chicken.  I was able to put both in the oven at the same time for a complete meal.  Make sure to use REAL maple syrup, otherwise there won’t be much flavor, but will taste like pure sugar.

Ingredients

  • 1.5 lb rutabaga (about 3 small rutabaga)
  • 2 tbsp olive oil
  • 3 tbsp maple syrup
  • salt
  • 1 tsp dried thyme
  • black pepper
  • 1 tbsp fresh thyme (for garnish – optional)

Directions

  1. Pre-heat the oven to 390ºF.
  2. Peel the swedes and cut them into large chunks.
  3. Place the swedes in a bowl and dress with the olive oil, maple syrup and dried thyme.
  4. Add in a good sprinkle of salt and pepper and toss to combine well.
  5. Spoon the swede into a foil covered pan (the foil only makes for easy clean up), reserving any dressing that has pooled at the bottom of the bowl.
  6. Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.
  7. Serve with a sprinkling of fresh thyme (Or chives works well too!)
Misfits Market: A Review & Coupon Code!

Misfits Market: A Review & Coupon Code!

I buy the same produce over, and over, and… over.  I never really try anything new and even though I do cook a variety of vegetables (that neither of my children will EVER eat) and I typically buy whatever fruit is on sale because if I get what looks good I end up with the entire produce department in my cart, which ends up rotting on our countertop.  Scrolling through Facebook (stop judging… you know that’s all there is to do right now!) I noticed a friend’s post about her Misfits Market box.  Hmmm… that’s an idea!  The picture she posted had a wide variety of produce with a few pieces of each item.  That’s PERFECT.  I surely wouldn’t pick most of these things in the produce section and let’s be honest… when am I actually in a store lately?  Um, never.

She posted her coupon code for referrals (25% your first order-woohoo! Use coupon code COOKWME-UD0VIL), so I checked out their website.  It was easy enough to set up and just as easy to cancel or change your delivery schedule.  They offer a smaller box for $22 or a larger box for $35.

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I opted for the smaller box delivered every other week to see how it goes before going crazy with the larger box.

My first box arrived and I was like a kid receiving a Christmas gift on the doorstep.  Since we’ve all been quarantined until the end of time, small things excite me, ok?  I loved the surprise element of the box and that I could make something different for a change!

The produce was in an insulated box with a reusable ice pack (bonus!).  Most of the produce was in pretty good shape except for an orange that was pretty worse for wear and had to be thrown out.

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I’ve never really used radishes for much, but a great suggestion sheet was included in the package for buttered bread with sliced radish and sea salt.  The mango and pears were not yet ripe, but were probably the best mango and pear I’ve ever eaten!  The cucumber was great, but the celery was a little banged up and unfortunately didn’t last all that long in the refrigerator.  I was able to use the base of the celery to propagate it in water, so we’ll call it a win. The potatoes and onions are still hanging in there, but I haven’t used them yet.  Unfortunately the squash and zucchini only lasted a few days and had to be thrown away.  I haven’t cooked the delicata squash yet, but I have found a few recipes that sound pretty good, so I’ll be making that next.  I did find an awesome recipe for roasted rutabaga, which I’ve never even thought about buying before.  The recipe is definitely worth a try!

The second box I received seemed to be a little less banged up as all of the produce survived.  This box was left on the porch right-side-up, unlike the first box that was left upside down.

This box included a larger stalk of celery (that was in great shape this time and should last much longer than the last stalk), a head of broccoli, 3 oranges, 3 apples, a medium-sized yellow squash, a medium-sized zucchini, curly leaf parsley (which smelled AMAZING), 3 small jalapeno peppers, 3 salad cucumbers, an onion, two small sweet potatoes, and a small butternut squash.

This produce seemed to be in much better shape than the first box, but again, the first box was sitting on our front porch upside-down, so there’s that.  After your first box you’re able to customize your box a little more or add items (for additional fees) to your next box.  I chose not to since I just wanted to see what would come in boxes to be able to make new and different recipes.  Hopefully more recipes will be coming your way thanks to these boxes!

I definitely think these boxes are worth it.  They have saved me a visit to the store just for produce and have allowed me to try new recipes.  If the next few boxes are as good as the first two I’ll be changing my subscription to the larger box.  I don’t think you’ll regret checking out Misfits Market!