(18-19) Ribeyes, Carmelized Butternut Squash, Garlic Fries

Aaron’s grandfather had a ton (and I almost mean that literally) of beef when we visited in November from cows he’d recently slaughtered, so he offered some to us.  I decided to thaw out two of the ribeyes for a nice Friday Night Meal.

Trader Joe’s (don’t you love TJ’s?) carries these frozen garlic fries that are so ridiculously good.  Of course, now that I’m cooking totally from scratch (well, almost totally, tortillas!), I can’t use TJ’s fries, so I made my own!  And, seriously, look out TJ’s.  CD (Cook Desirée) means business.

Making my own garlic fries took about twice as long… I had to roast the fries for 45 minutes vs. thawing/cooking the frozen fries for just 20 minutes.  But the results were definitely worth it.  And really, what’s 20 more minutes in the oven?  It’s not as though I had to do anything those 20 minutes, right?

Oh, and Aaron grilled the ribeyes, so I don’t have photographs.  And really, all he did was rub on some spices and toss them over the fire.  Do you really need a recipe to grill?  I didn’t think so.

Caramelized  Butternut Squash
1 butternut squash, peeled and diced
2 tablespoons butter, melted
2 tablespoons brown sugar
1 teaspoon cinnamon

Mix together butter, sugar and cinnamon in a large bowl.

Toss butternut squash in sugar mixture, then plopp on a baking pan in a single layer.  Bake at 450° for 20-25 minutes or until sugar has caramelized and squash is tender.

Garlic Oven Fries

4-5 Yukon potatoes, sliced
4-5 cloves garlic, minced
1 tablespoon butter, melted
1 tablespoon dried parsley
Salt & Pepper

Place sliced potatoes on a baking sheet and drizzle with olive oil.  Roast at 450° for 45 minutes or until potatoes are slightly crispy.

Toss fries with butter, garlic, parsley, salt and pepper.

And remember to save some for the rest of the family!


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