Home & Garden: First Zucchini Harvest Since 2011

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This is the first zucchini I’ve harvest since 2011.  Last summer we had a hard time with the zucchini.  They would produce and after they get a certain size, shrivel up and die.  I purchased some organic fungal spray and nothing happened.

I smile every time I look at this beauty.  Well, this past weekend we did some research because we were having the same problem with our zucchini & squash this season.  We thought it was the Squash Vine Borer, but instead it was Squash Bugs.

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That stinky thing right there! Doing major damage. We found many on our squash plants and took them up.  Not knowing we could have saved them.  Let’s just say it was a good lesson learned.  These bugs also lay eggs on the leaves of your plants.

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Do you know how many times I’ve seen something like this? Many.  Numerous! Plenty.  For the bugs on our zucchini plant my husband made a dish soap & water concoction in a spray bottle.  After spraying them within 2 days we noticed a difference in the zucchini plants.  The proof is in the pudding. First zucchini harvest today. 

As for the eggs, all we had to do was remove the section of the leaf that the eggs were on.

Sadly, I can’t say the same for the squash.  Haste makes waste and I regret dearly pulling these babies up.  I just knew a nasty bug was crawling through those vines. 

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Thankfully, we know now and next year and years to come we’ll know how to combat these squash bugs & the squash vine borer.

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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The Cooking Channel: Stuffed Acorn Squash Recipe

 

 

Every now and then I try to introduce a new dish, fruit or vegetable into our diet and meals. If you’re anything like me sometimes I can get stuck cooking the same dishes over and over and over again.

While at the grocery store last week I came across some acorn squash. Never had it and never thought I will, but I thought I’d give it a try. Now, I had no clue what I was going to do with it until I read the sticker on it.  The sticker shared a couple ways to prepare it.

1. Microwave it for 5-6 minutes per pound. Slice it in half, remove seeds and and add Brown sugar.
2. Put sausage in it and can’t remember the other ingredients.

So, I decided to take my stuffed bell pepper approach:

Ingredients:
1. Acorn Squash (2 qty or the amount needed to serve each family member 1/2 of the squash)
2. Goya Rice (any flavor you’d like or any rice that you prefer)
3. Turkey Bratwurst Sausages (3qty)
4. Spinach
5. Shredded Cheese
6. Ricotta Cheese
7. Feta Cheese (not necessary)
8. 2 eggs (or more depending on how many squash you have to prepare)
9. Jar of Spaghetti Sauce

Directions:
Cook rice according to directions.  Cook bratwurst, rinse acorn squash, poke holes throughout squash and place in microwave 5-6 minutes per pound.

Preparing squash:

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After removing from microwave

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Cut in half and remove seeds

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After seeds have been removed rinse before stuffing.

Preparing Bratwurst:

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Place bratwurst in skillet and cook

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When they’re done cut 3 bratwurst up in small pieces and try not to eat them 🙂

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Prepare stuffing mix:

Pour cooked rice in bowl (approximately 1/3 of cooked rice if you used a box and use the rest to serve on the side.)

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Pour in bratwurst

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Next, pour in spinach and stir (heat from rice will begin to pre-cook spinach.

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Pour in shredded cheese

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Add ricotta cheese and 2 eggs and stir contents.

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Now time to stuff our squash

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Next add toppings by starting with spaghetti sauce. I used the extra to coat the bottom of my cookware and it can be used for more topping when serving.

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This is when I add the feta cheese and this is optional.

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Last we’re going to top it with shredded cheese and place it in the oven on 350 for approximately 45 minutes.

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Ta daaaaa!!!!

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Kid tested, mama approved.

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The entire family loved it, even my 5yr old.  The inside of the acorn squash taste like potato and while cooking it in the microwave it smelled like sweet potato.  I’m so glad I tried it and this will forever be a recipe I make in my house along with adding different varieties of stuffing. Let your creativity run wild when you make this recipe.

Since the holiday is coming up and if you’re hosting, this would be a great appetizer by slicing the portions into watermelon slices. Appropriate for this holiday season.

Enjoy

 

Recipe: Stuffed Acorn Squash

Ingredients

  1. Acorn Squash (2 qty or the amount needed to serve each family member 1/2 of the squash)
  2. Goya Rice (any flavor you’d like or any rice that you prefer)
  3. Turkey Bratwurst Sausages (3qty)
  4. Spinach
  5. Shredded Cheese
  6. Ricotta Cheese
  7. Feta Cheese (not necessary)
  8.  2 eggs (or more depending on how many squash you have to prepare)
  9. Jar of Spaghetti Sauce

Directions

  1. Cook rice according to directions. Cook bratwurst, rinse acorn squash, poke holes throughout squash and place in microwave 5-6 minutes per pound.
  2. Preparing Squash:
  3. After removing from microwave, Cut in half and remove seeds, After seeds have been removed rinse before stuffing.
  4. Preparing Bratwurst:
  5. Place bratwurst in skillet and cook. When they’re done cut the 3 bratwurst up in small pieces and try not to eat them.
  6. Prepare stuffing mix:
  7. Pour cooked rice in bowl (approximately 1/3 of cooked rice if you used a box and use the rest to serve on the side.)
  8. Pour in bratwurst
  9. Next, pour in spinach and stir (heat from rice will begin to pre-cook spinach.
  10. Pour in shredded cheese
  11. Add ricotta cheese and 2 eggs and stir contents.
  12. Now time to stuff our squash:
  13. Next add toppings by starting with spaghetti sauce. I used the extra to coat the bottom of my cookware and it can be used for more topping when serving.
  14. This is when I add the feta cheese and this is optional.
  15. Last we’re going to top it with shredded cheese and place it in the oven on 350 for approximately 45 minutes.

Preparation time:

Cooking time: 45 minute(s)

Number of servings (yield): 4

Copyright © Help! Mama Remote…
Recipe by Nicole Phillips

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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Stuffed Chicken Breast Recipe

Recipe: Stuffed Chicken Breast (Vegetable)

Summary: Chicken Breast Stuffed with spinach, zucchini, squash & covered with alfredo sauce

Ingredients

  1. Chicken Breast 4-6 qty
  2. 1 zucchini (chopped half will be for your chicken and the other will be for your pasta)
  3. 1 squash (chopped half for chicken & half for pasta)
  4. 2 cups chopped spinach (half for chicken half for pasta)
  5. 1 cup lemon juice
  6. 2 jar alfredo sauce (1 for chicken & other for pasta)
  7. Lemon pepper
  8. Ground Jamaica allspice
  9. Garlic salt

Instructions

  1. preheat oven to 350
  2. Slice chicken breast in half so it opens like a book.( Making sure you don’t cut it in two. This is how you’re going to give it the stuffed effect)
  3. Season chicken breast thoroughly with seasonings (sorry I don’t know how much in measurement but the same as seasoning regular chicken)
  4. Lay chicken breast open(since there cut in half)in an oiled cooking dish(olive oil or veggie oil) .
  5. Place your zucchini, squash & spinach on open chicken like your making a subway sandwich.
  6. Close chicken by folding over the other half.
  7. Take you cup of lemon juice and pour on top of chicken breast. 1 cup should be enough to pour over every piece of chicken.
  8. Take your jar of alfredo sauce and pour over chicken as well. Making sure that any veggies hanging out of the chicken is covered with the Alfredo sauce too.(Otherwise while its in the oven it’ll have a dry look)
  9. Place chicken in oven for 45 min to an hour.
  10. When you know chicken is completely done. Turn oven to broil for about 15min, you just want to make sure the top is golden. (When serving if your family likes shredded cheese top with shredded cheese)

Quick Notes

Angel hair pasta
Cook according to the box instructions. When done rinse off in cold water and let sit to the side.

Veggies for pasta
*Take all the left over spinach, zucchini,squash and sauté it in a skillet with olive oil or vegetable oil.
*Season with the same seasons you used for chicken
*When done pour in side your pasta pot add alfredo sauce and let cook until its hot. OR! You can pour Alfredo sauce in skillet with veggies & add some of the sauce from the chicken about 5tbl spoons and pour over the angel hair spaghetti. (Like at a restaurant LOL)

Serve this way if you mixed pasta with veggies & sauce

When serving place stuff chicken on plate along with pasta. The sauce that was in chicken pan pour it over your pasta(couple spoons full) it just adds more flavor.

Spinach Salad

Take some spinach & chop it up.
Cut up less than half an onion
Add red wine vinaigrette dressing.
Mix it in a bowl & let sit for about 15 min so spinach will absorb dressing. Add a little dressing at a time until its saturated but not overly wet.

Cooking time (duration):  1.30hr

Meal type: dinner

My rating: 4 stars:  ★★★★☆ 1 review(s)

Copyright © Help! Mama Remote….
Microformatting by hRecipe.

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

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