Roasted Balsamic Butternut Squash Iowa Girl Eats

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One night last weekend

in our rented historic Virginian home, Ben’s family and I treated ourselves to a 7lb local Virginia ham for dinner that we enjoyed in the 250 year old dining room next to a blazing fire with mulled wine, green beans, and roasted butternut squash as an early Thanksgiving celebration since we won’t be together for the holiday this year.

Nevermind the fact that the ham was overly salted, I couldn’t drink the wine because I’m apparently allergic to reds now (RIP cabernet,) and the squash was roasted on a pizza pan – it was perfection. Tucked inside our 1760s plantation-style home in the middle of the woods, I was having an honest to goodness pinch me moment. Some family likely similar to ours was eating the same foods, watching the same fire, sitting in the same room 250 years prior.

Their toddlers probably didn’t have a death grip on their iPhones watching Curious George’s Halloween special before dessert, but the other stuff? Unbelievable!

Although the ham was kind of a bust, the pizza pan-roasted butternut squash, which Ben’s brother and brother’s girlfriend made, more than made up for it. I’m not sure who ate more – Lincoln, or the rest of the family combined! Simple, easy, and naturally sweet, yet balanced with savory seasonings and a splash of balsamic vinegar, Roasted Balsamic Butternut Squash is a side dish that’s got to make it to your Thanksgiving table this year.

The rest of the month I’ll be sharing several tasty, Thanksgiving-ready recipes that will make an impact at your holiday table. We’re talking simple yet scrumptious, easy, make ahead, beautiful dishes that won’t stress you out on the big day. Roasted Balsamic Butternut Squash is easy to prep ahead of time then roast while the turkey is resting and being carved. I’m showing you my foolproof way to peel and chop a whole butternut squash in the directions below, but you could make this dish even easier by buying the pre-cut squash most grocery stores are selling these days.

Whichever way you go, you and your family will love this fresh, vibrant, and healthy side dish!

Start by picking a 3lb butternut squash. Look for butternut squash that are firm with smooth skin, though a few scrapes are just fine (wow, am I describing the perfect butternut squash, or man?!)

Pierce the bulb end of the squash five or six times across the center then microwave the whole thing for 1-1/2 minutes. Just toss it in there – no plate required. Butternut squash are super hard, so the nuking time will help soften it up a touch. Afterwards, slice the squash in half separating the bulb end from the straight end.

Slice the bottom and top off then use a vegetable peeler to peel the straight end, and then cut into three or four planks about 1-1/2″ wide.

Cut each plank into cubes then add them to a big bowl.

Peel the bulb end by holding it against a cutting board then running your peeler down the side.

Slice it in half then remove the seeds with a spoon, and then cut into wedges and chop.

Is there a more beautiful sight?! NOW, you could go the whole peel/chop your own 3lb butternut squash route, or buy 2-1/4 – 2-1/2lbs pre-cut butternut squash to make this dish come together even faster. Totally your call!

Either way you go, add 1-1/2 Tablespoons extra virgin olive oil, 3/4 teaspoons salt, 1/2 teaspoon garlic powder, and 1/8 teaspoon pepper to the bowl then toss to coat and arrange on a foil-lined, non-stick sprayed baking sheet. Roast at 400 degrees for 20-30 minutes (depending on how large the squash cubes are,) or until the squash is crisp tender. You don’t want the squash to be crunchy, but you also don’t want it to resemble mush!

While the squash is still piping hot, drizzle 1 – 2 Tablespoons good balsamic vinegar on top. Aged balsamic vinegar is especially delicious, and make sure you’re using a brand free from caramel coloring. The balsamic vinegar’s tanginess cuts the sweetness of the butternut squash, and makes the flavor pop. So yummy and unexpected!

Transfer the butternut squash to a platter then sprinkle with chopped walnuts and fresh sage leaves for a pretty presentation, and then serve!

Roasted Balsamic Butternut Squash is perfect for Thanksgiving because it’s so easy to prep ahead of time. Peel then chop the squash several days in advance, add to a large Ziplock bag or two with the oil and seasonings the morning of, then roast right before dinner while you’re carving the turkey. Easy and unbelievably tasty – hope you’ll give it a try!

Original article and pictures take http://iowagirleats.com/2015/11/06/roasted-balsamic-butternut-squash/ site


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Restoration Hardware Inspired Dining Table for $110 Shanty 2 Chic

Hey there! I’ve been moving right along trying to fill up all of the empty rooms in our new house. This week I moved into our dining room and I have been dying to build this Restoration Hardware inspired Dining Table since we started building our new house! You may have seen a sneak peak of this beauty on our Instagram! Make sure to follow us on Instagram and Pinterest to keep up with our most current projects!

Man I love this table! The piece that inspired it is $2,205 before tax and I built mine for $110! Wow, wow, wow! I still can’t believe it!

***UPDATE: Free plans for the matching benches can be found HERE!***

Of course, we want you all to be able to build one too so we have FREE Printable plans for you! Just click the image below or HERE for the free plans.

A huge shout-out to Jay at Jays Custom Creations for creating printable plans for us

to share with you!

And, as always, I’ve provided my tutorial pictures to make it even easier for you to create your own! I love building tables because you get so much bang for your work and money. They look intimidating but this one, especially, is VERY EASY to build!

I started by attaching the 1×6 boards to create the planked top!

I used my K5 set at 3/4″ to drill pocket holes. You can find the Kreg Jig HERE on Amazon.

And, I used 1 1/4″ screws to attach the boards. To create a smooth surface and to keep the top from bowing, just clamp each pocket joint as you go. You can find the Kreg Jig Face Clamps HERE on Amazon.

Easy! Ready for trim!

Make sure to measure and cut as you go for the trim pieces.

I used my Ridgid 12″ sliding compound miter saw to cut the 4×4 pieces.

Here’s a pic of the 45 degree miter that you will need to cut for the feet.

And, before assembling the pieces, I gave them a good sanding with my Ryobi Corner Cat sander. I don’t always do this before assembly but the 4×4’s were dirty and pretty rough. I used a 50-grit sanding pad for this.

Too attach the 4×4’s, I used my Kreg HD. It’s super easy, clamp and drill! You can find the Kreg Jig HD HERE on Amazon.

Here is the stretcher and the feet assembled. Don’t use wood glue here because this is a temporary assembly just to establish the pocket hole joints. After assembled, remove the stretcher

and add the short feet.

Add the foot pads to each foot

Now, the legs

Then, start stacking the 2×4 cuts on top of the legs. I used 2 1/2″ spax screws. They are a bit pricey for wood screws but you don’t have to pre-drill!

Here are the legs completely assembled and now, believe it or not, it’s time to stain! Don’t assemble the table yet, stain first! ***To attach these angle pieces we suggest screws in the plans. However, if you have a nailer, that will work great! If you choose to use wood screws, just predrill from the top of the angle piece into the leg post at an angle (bottom pieces angle down, top pieces angle up). Follow with 2″ wood screws and fill your screw holes with wood filler.***

I chose Carrington by Rust-Oleum to finish the table. (You can find Rust-oleum Stain HERE on Amazon) Just wipe on one-coat with a clean cloth, wait 5-minutes to let it sit, then wipe with another clean cloth to blend it.

I wanted the table to look worn so I used my Ryobi Corner Cat sander to distress all over. I used an 80-grit sanding pad for this part. (I didn’t decide to do this until the table was inside and assembled…. It made a big mess so if you know you will do this, do it before you bring it inside).

I did add 3 coats of Varathayne polyurethane to the table in, matte finish, with a bristle brush. (You can find the Poly HERE on Amazon).

LOVE it

Now I need to get busy on the benches and filling up the rest of the room! I have to say that this is by far my favorite table that I have built so far!

Free plans for the matching benches can be found HERE!

Thanks so much for stopping by – Ashley

Curious about some of the other things you have seen in this room?

You can find out about the paint colors HERE!

I shared the flooring HERE!

The chandelier HERE!

DIY Bar Cart HERE!

Pottery Barn Inspired Pallet Art HERE!

And we have built a TON of tables over the years You can click the images for the tutorials!

Original article and pictures take http://www.shanty-2-chic.com/2014/05/restoration-hardware-inspired-dining-table-for-110.html site


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RestaurantStyle Chicken Tortilla Soup Iowa Girl Eats

Hi. My name is Kristin and I can’t stop making restaurant-inspired soups. There, I said it!

Sorry, but similar to finding the perfect pair of jeans (fellow shorties, you will love LOFT’s Petite Modern Flare cut,) the perfect cocktail (not too sweet, but not as boring as vodka soda with lime – I’m still on the hunt) and the perfect shade of bronzer (Physician’s Formula Powder Palette is my go-to) – the perfect Chicken Tortilla Soup recipe can be hard to find.

I just can’t get down with the thin and super-brothy styles that are a little too heavy on the lime flavor, know what I mean? Rather, I need a thick, stick to yar ribs type of Chicken Tortilla Soup that’s spiced with the bold flavors of the southwest, and piled high with a plethora of crisp, yummy toppings.

You know who does it right? Chili’s. Yeah, me and Chili’s go way back to high school when I used to frequent the southwestern-inspired chain on an alarmingly frequent basis for big, piping-hot bowls of their Chicken Tortilla Soup with my friends. Each spoonful was just spicy enough, and packed with tiny tri-color tortilla chip strips that I just couldn’t get enough of.

Always looking to cure my soup cravings at home, I whipped up a big batch of thick, bold, and satisfying Restaurant-Style Chicken Tortilla Soup to enjoy this week – the first of the season with highs tapping out in the 60s!

Topped with crushed tortilla chips, fresh pico de gallo, and chopped avocado, a bowl of this Restaurant-Style Chicken Tortilla Soup is a meal in itself and, like any good soup (Copycat Olive Garden Pasta e Fagioli – I’m looking at you,) just gets better and better as it sits in the fridge.

Start the soup by adding 2 large chicken breasts cut into bite-sized pieces and 1 small chopped onion to 1 Tablespoon vegetable oil in a big soup pot over medium heat.

Next sprinkle in 2 Tablespoons taco seasoning (or 1 batch homemade taco seasoning,) 1/2 teaspoon salt, and 1 Tablespoon paprika. Not only will these spices give the soup incredible flavor, but they’ll also give it that signature, deep-orange color. Mmm!

Cook until the chicken is cooked through and the onions are soft, about 10 minutes.

Next add in even more southwest spices: 1/2 teaspoon each chili powder and cumin, and just a dash (or two!) of cayenne pepper. I added about 1/4 teaspoon and the soup ended up being about a 6/10 on the spice scale for me.

Saute the spices with the chicken and onion for 1 minute, then add in the rest of the goodies: 3 Tablespoons chopped fresh cilantro, pepper (to taste), 1 can rinsed & drained pinto beans, juice of 1/2 lime, and 3-1/2 cups chicken broth.

Simmer the soup for 20 minutes, stirring occasionally.

While the soup is bubbling away, make some fresh pico de gallo to dallop on top of the finished soup (could totally use store-bought salsa – I just cough crushed the remaining half jar of my beloved Tostitos Restaurant Style Salsa last night and thus had none on hand,) and chop up 1 avocado. Also stir together 2 Tablespoons gluten-free masa (could use gluten-free or all-purpose flour) with 1/2 cup chicken broth in a small bowl. As always, check the labels on store-bought products like masa and chicken broth to ensure they are gluten-free!

The masa will thicken the soup and give it a wonderfully luxurious texture. Don’t panic if you don’t have any on hand – the soup will still be slightly thick and delicious nonetheless! Now, when the soup has simmered for 20 minutes, stir in the masa/chicken broth mixture and let it simmer for 10 more minutes.

Aaaand, we are done here!

Ladle the soup into bowls, then top with lots of crushed tortilla chips, chopped avocado, and pico de gallo.

The flavors in here could not be more delicious. You can taste just a hint of cilantro and lime – just the way I like it – while the chili powder, paprika, cumin, and oregano give this soup an awesome kick.

Many Chicken Tortilla Soup recipes will tell you to add shredded cheddar or jack cheese on top, which I’m not arguing with – what dish couldn’t benefit from the addition of a little cheese?! – but it’s really not necessary. Perfectly yummy on its own!

What are your favorite soups to whip up as the temperatures start to cool down?

I can’t wait to make lots, and LOTS of CHILI! Saw some jalapeno cornbread at Whole Foods the other day that looked perfect to pair with!

Original article and pictures take http://iowagirleats.com/2012/09/17/restaurant-style-chicken-tortilla-soup/ site



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