Category: Recipe of the Week

Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash

by Engineered Mama ♥ 0 Leave a Comment

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

by Engineered Mama ♥ 5 Comments

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

by Engineered Mama ♥ 0 Leave a Comment

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

by Engineered Mama ♥ 1 Comment

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!)
Set & Forget Roast & Gravy

Set & Forget Roast & Gravy

by Engineered Mama ♥ 0 Leave a Comment

I’m all for easy recipes lately.  My Crock Pot and I are practically besties, so this one is a frequent go-to meal for me.  It’s easy to throw into the slow cooker in the morning, make some noodles when it’s finished, and BAM!  Meal complete!

I love when grocery stores have buy one get one free sales on roasts.  Freezer stockpile FTW!

Ingredients

  • Roast (any type or size you like!)
  • 1 can Cream of Mushroom soup (or any “cream of soup” that you prefer)
  • 1 packet brown gravy mix
  • 1 packet Lipton dry onion soup mix
  • 1 small can of mushrooms (optional)
  • 1 cup water

Directions

  1. Add roast to slow cooker.
  2. Mix soup, brown gravy mix, dry onion soup mix, mushrooms, and water together.  Pour over the roast and cook on low 8 hours.
  3. Serve over mashed potatoes or egg noodles.  Enjoy!
Southern Blackberry Cobbler

Southern Blackberry Cobbler

by Engineered Mama ♥ 0 Leave a Comment

img_4268Any cobbler can be summed up in a few descriptive words: “Southern” and “YUM” both come to mind when I think of any cobbler, but especially blackberry.

I found this recipe from Key Ingredient. A lot of cobbler recipes I’ve found use Bisquick, which I currently don’t have on hand and hardly ever use. This recipe has ingredients I usually have on hand, so I decided to use this one and I’m so glad I did!  I adapted the original recipe for a 9″x13″ pan because who needs a small pan?

Ingredients

  • 3 3/4 cups fresh blackberries, washed
  • 1 1/2 cups sugar
  • 1 1/2 cups flour
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cup milk
  • 1 1/2 stick unsalted butter, melted

Directions

  1. In a large bowl, stir together berries and sugar and let it sit out for 25 to 30 minutes.
  2. When the blackberry mixture has been sitting for about 20 minutes, preheat the oven to 375 degrees.
  3. In a bowl, combine the flour, baking powder, salt, and milk with a wooden spoon. Stir in the melted butter and hand mix until the ingredients are well incorporated and you have few clumps.
  4. Pour batter into a 9″x13″ baking dish and smooth out. Pour the blackberry mixture on top and evenly distribute over the batter without stirring into the batter.
  5. Bake at 375 degrees for 45 minutes to 1 hour, or until golden on top. Remove from the oven and let sit for about 15 minutes. Serve warm or room temperature with warmed cream or fresh whipped cream.
Set and Forget Slow Cooker Ranch Pork Chops with Gravy

Set and Forget Slow Cooker Ranch Pork Chops with Gravy

by Engineered Mama ♥ 0 Leave a Comment

This recipe is my go-to when I forget to plan dinner.  Pork chops are often on sale, so I stock up when they are and pull them out to thaw the night before (or, let’s be honest… nothing thaws in the fridge in 24 hours… I pull them out to thaw a few days before or just throw them in frozen.  I always have the ingredients on hand, they have a long shelf life, and WHO DOESN’T LIKE RANCH?!  I found this recipe on Pinterest and it originates from unOriginal Mom.

Ingredients

  • 1 packet ranch dressing mix (or make your own – see recipe at the bottom*)
  • 1 can Cream of Chicken Soup (or other “Cream of” soup)
  • 1 can Cream of Mushroom Soup (or other “Cream of” soup)
  • 4-6 boneless pork chops (thawed or frozen)

Directions

  1. Combine soup and ranch ingredients in small bowl.
  2. Place pork chops in Crock Pot and pour soup mixture over pork chops.
  3. Cook on high 4-6 hours or low 6-8 hours.

*Ranch Dressing Mix Recipe

  • 2 Tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried basil
  • 1/2 tsp black pepper
Easy Italian Herb Parmesan Quick Bread

Easy Italian Herb Parmesan Quick Bread

by Engineered Mama ♥ 0 Leave a Comment

img_4082I cannot emphasize the word EASY enough.  Seriously.  I’m not a baker.  I love to cook, but for some reason baking has never been my thing.  I either over or under bake nearly everything, so bread is usually a no-go for me.  I happened to see this recipe on Pinterest and thought “Yeah… I bet you need yeast!”.  Nope.  Then I thought, “Pfffft.  I bet you have to knead it.  Not gonna happen!”.  Nope again. Ugh… I ran out of excuses not to try it, and I’m so glad I did!  It’s a pretty dense bread, but the flavor reminds me of the bread at Bravo (yeah… totally drooling with you!).  It has a nice crust on the outside due to the parmesan cheese and has plenty of flavor.  The thing I liked most about this recipe was that I already had all of the ingredients on hand.  To me, that’s a great recipe!  If you’d like to check out the original recipe, you can find it at Kudos Kitchen by Renee.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon garlic powder
  • 2 tablespoons dehydrated onion
  • 1/4 cup Parmesan cheese plus 1 tablespoon for topping
  • 2 cups milk OR buttermilk
  • 2 tablespoons cider vinegar OMIT IF USING BUTTERMILK

Directions

  1. Preheat oven to 350 degrees.

  2. To make the buttermilk add the milk and vinegar to a medium size bowl and stir.
  3. If using store bought buttermilk, omit the above step.

  4. Place all of the dry ingredients (except for the cheese to top the bread) into a large bowl and whisk to combine.

  5. Pour in the milk mixture into the flour mixture and stir with a wooden spoon until it’s a thick, lumpy and pasty consistency.
  6. Spoon the batter evenly into a loaf pan that has been liberally sprayed with cooking spray.

  7. Top the batter with the remaining Parmesan cheese and bake in a preheated oven for approximately 60 minutes or until the bread is golden brown.

  8. Allow the loaf to cool for 5 minutes and then turn the loaf out onto a cooling rack for at least 30 minutes before slicing and serving.
Easy Chicken Fried Rice

Easy Chicken Fried Rice

by Engineered Mama ♥ 2 Comments

I honestly can’t find the original source of this recipe.  I’ve adapted this recipe over the years to make it both easier and make the most of the ingredients to last a much longer time for a family of 4.  Grab some frozen egg rolls to pair this rice with or eat it as a meal on its own!

Ingredients

  • 1 lb chicken breasts (the amount doesn’t really matter-whatever you have on hand is great or substitute with pork, tofu, or no protein at all!)
  • 3 cups cooked rice (brown, white, jasmine, they’re all great in this recipe-I’ve even used leftover noodles for a twist)
  • 2 Tbsp sesame oil
  • 1 small white onion, chopped (I’m lazy and use frozen chopped onion… no chopping FTW!)
  • 1 cup frozen peas and carrots, thawed (or any vegetable of your choosing-get creative with what you have on hand)
  • 2-3 Tbsp soy sauce
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onion (optional, for serving)
  • Sesame seeds (optional, for serving)

Directions

  1. Cook and shred or chop the chicken.  I usually either cook the chicken in the crockpot with a teriyaki sauce or bake frozen chicken breasts.  Sometimes I prepare extra chicken for other recipes and use what I have left for this recipe.
  2. Prepare the rice per package directions.  I usually do the same with the rice for this recipe and use leftover rice from the previous night’s meal.
  3. Preheat a large skillet or wok to medium heat.  Pour sesame oil in the bottom.  Add white onion, peas, and carrots (or preferred vegetables) and fry until tender.
  4. Slide the onion and vegetables to the side and pour the beaten eggs into the pan on the other side.  Scramble the eggs and combine the cooked egg with the vegetable mix.
  5. Add the rice and chicken to the vegetable and egg mixture.  Add the soy sauce and stir and fry the mixture until heated through.  Add chopped green onion and sesame seeds for garnish (optional).
Mustard-Maple Roasted Salmon

Mustard-Maple Roasted Salmon

by Engineered Mama ♥ 1 Comment

img_4660I love the versatility of salmon. It can be savory, it can be a little sweet, and you can pair it with so many sides. I love this recipe because it has a hint of sweetness from maple syrup, but dijon mustard gives it a lot of flavor. This is hands down my favorite salmon recipe for a busy night! I usually have all of the ingredients on hand and I actually prefer dried cilantro in this recipe to fresh.

This recipe is adapted from a recipe I found a long time ago from Food Network.

 

Ingredients img_4656

  • Salmon fillets (any amount will do-this recipe stretches far for a large amount and is also great for a thick coating on a small amount)
  • Salt and black pepper to taste
  • 2 Tbsp Dijon mustard
  • 2 Tbsp finely chopped cilantro (fresh is great, but I use dried cilantro all the time to avoid a grocery trip only for cilantro!)
  • 1 Tbsp light mayonnaise
  • 2 tsp pure maple syrup

img_4657Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil for easy clean up later.
  2. Mix the mustard, 1 Tbsp of the cilantro (save the rest for garnish), mayonnaise, and maple syrup in a bowl.
  3. Place salmon fillets in the baking sheet and sprinkle with salt and pepper to taste.
  4. Spread the mustard mixture evenly over each fillet and bake until cooked through. For larger, thicker fillets, start with 10-15 minutes and bake longer in 5 minute increments until cooked through.
  5. Sprinkle the remaining tablespoon of cilantro and serve.