tag:blogger.com,1999:blog-22731612193043163032024-03-05T07:13:03.713-08:00Honey Bee's Food and WineMelissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-2273161219304316303.post-91293419583401046102015-05-04T17:30:00.000-07:002015-05-04T17:30:55.747-07:00Peanut Butter Cookie Greek Yogurt!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCH4WcWWRzUww9-fG7mNzJMVTwq6O9kWYFAmXyjGaOdC9YqCJZIYHoXrBFSX1Bm0g2X9HzjmzhetMPi8TBWuqxet0KI-3Kvoa9wtytrl1OhPyXR-nIUX9CgrxeZRWCkahBUTVALFAOYqs/s1600/11182148_10206729105330515_8322636638742062071_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSCH4WcWWRzUww9-fG7mNzJMVTwq6O9kWYFAmXyjGaOdC9YqCJZIYHoXrBFSX1Bm0g2X9HzjmzhetMPi8TBWuqxet0KI-3Kvoa9wtytrl1OhPyXR-nIUX9CgrxeZRWCkahBUTVALFAOYqs/s640/11182148_10206729105330515_8322636638742062071_n.jpg" width="640" /></a></div>
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">I
am calling this yummy treat Peanut Butter
Cookie Greek Yogurt! </span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">I sliced up a Pinata Apple and dipped in! It makes a wonderful snack! </span></span><br />
<br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">1/2 Cup 2% Fage Greek Yogurt + 1 Serving (2Tbs./12g) PB2 (dry)
+ 2 Tbs. Torani </span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}"><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp","is_intentional":"1"}">Suger-Free </span></span>Belgian Cookie Syrup stirred together.</span></span>Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-36058522430460574482015-04-27T15:57:00.001-07:002015-04-27T15:57:13.112-07:00Silky Garlic-Basil and Parmesan Chicken Linguine with Baby Kale<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqXyKXH0eGnF1p6m3L5NZldYCvyoVFe4i8KleFHCcJhfMX1dHr-x84eEMw5-_7eY1TrpxEAs2jcS3dxHD0Ag7fonaDATGOKt-J0quHjai0nb3k29-U1aP-K-uPdZ9OOHXdtVEBprgD1cK/s1600/11193382_10206672441553956_7381783491261078037_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqXyKXH0eGnF1p6m3L5NZldYCvyoVFe4i8KleFHCcJhfMX1dHr-x84eEMw5-_7eY1TrpxEAs2jcS3dxHD0Ag7fonaDATGOKt-J0quHjai0nb3k29-U1aP-K-uPdZ9OOHXdtVEBprgD1cK/s1600/11193382_10206672441553956_7381783491261078037_n.jpg" height="640" width="640" /></a></div>
Ah this dinner has been one of my all time fave creations that we have repeated several times already! It's so silky, creamy and gourmet tasting to me! I feel like I'm eating at a fancy restaurant! It's pretty easy to make and you can always use the basic idea of it and recreate it in lots of various ways. Pretty much it's as simple as cooking some chicken to perfection adding some garlic and a veggie using the fond (brown bits) left in the pan and then adding in some butter, parmesan and reduced chicken stock with water when adding the cooked noodles to the pan! So here's what we did.<br />
<br />
We have been wilting greens for this recipe and in each photo it's either Baby Kale or regular Kale both work well. Baby Spinach, Baby Arugula and Collard Greens would also all work well for this. You can either pre-wilt the Kale in a non-stick pan sprayed with a good cooking spray or some olive oil and add a little bit of water as needed to help it steam and wilt down, I also add a lid to trap heat and steam to help it cook faster, season with salt and pepper. Or you can add it with more water when you add the Knorr Reduced Stock to the fragrant minced garlic in the step below. I prefer pre-wilting it because it's faster to finish than if I have to wait for it to cook down later on.<br />
<br />
We used 2 servings (55g each) of Trader Joe's <span class="_58cm">Garlic Basil Linguine cooked for 6 minutes in salted water. Once finished reserve about 1/4-1/2 cup of the pasta water. (Sometimes I forget and have to just use plain water but it's extra nice to use the pasta water.) Drain and Set Aside till ready to add it to the veggies and sauce later on.</span><br />
<br />
Perfect Boneless Skinless Chicken Breast you make in a skillet so you can get the fond
in the bottom of the pan. Add 1/2-1 Tsp. Olive Oil heat on medium high
till hot add chicken loosely cover with aluminum foil to keep in heat
and let out steam for 3 minutes and 30 seconds, flip recover and cook
for a second 3 minutes and 30 seconds (or until cooked through, that time
is usually perfection for us). Remove from pan and let chicken rest on
a warmed plate covered with aluminum foil for at about 5 minutes.<br />
<br />
Using the same pan that you cooked the chicken in, heat on medium another 1-2 Tsp. Olive Oil, usually I only need 1 Tsp. Add 4 Cloves Minced Garlic and cook until fragrant (only about 30 sec. to a minute) then add 1 Tsp. Knorr
Reduced Sodium Reduced Stock and the pasta water or plain water. Let Reduced Stock melt. Only add just enough water usually about 1/4 cup, if you need more add more and if you add too much just let it reduce. Add the Wilted Baby Kale, Cooked Pasta, 1 Tablespoon Butter, 1oz. (28g) Grated Parmesan (grated from the wedge is the best kind and worth the effort). Season with Salt and Pepper to Taste. Stir till throuoghly combined and till sauce is tightened up. Divide between two warmed plates. We love to slice up the Chicken and place it on top. Usually it's around 2-4 oz. of Chicken each depending on how much I want that day, typically it's 4oz.<br />
<br />
Take about a Tablespoon or 2 amount of Fresh Basil Leaves and either chop them or for a more fun and pretty version roll them up and thinly slice to create ribbons. Top the Chicken with the Basil.<br />
<br />
1-2 Tablespoons Fresh Basil Chopped or Chiffonade/Ribbons<br />
2-4 Teaspoons Olive Oil <br />
1 Tablespoon Unsalted Butter <br />
1oz. (28g) Freshly Grated Parmesan Cheese<br />
1 Teaspoon Knorr
Reduced Sodium Reduced Stock<br />
4 Cloves of Garlic, Minced <br />
1 Boneless Skinless Chicken Breast Seasoned with Salt and Pepper<br />
1 Bag or 2 (85g) Servings of Preferred Greens (Baby Kale, Chopped Kale, Baby Spinach, Baby Arugula or Collard Greens)<br />
2 Servings (55g each 110g total) Trader Joe's <span class="_58cm">Garlic Basil Linguine (You could use any pasta you desire in it's place it just won't taste exactly the same as mine did. LOL)</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGDHtZYkEtdcKR13Az-gcaB52z_wdcu_Dxl4DU2FYXfIhNO9lFCJvxi_Z9DlTfZZJIdkgkUD3EF-WQJbEFWmA0g0ldHW52eRGHUPrZmgBTGI2Pi3kso7vPUzbEO2H-nH3Mi6kNXf68vsE/s1600/11037813_10206584267989672_6836615085348299201_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGDHtZYkEtdcKR13Az-gcaB52z_wdcu_Dxl4DU2FYXfIhNO9lFCJvxi_Z9DlTfZZJIdkgkUD3EF-WQJbEFWmA0g0ldHW52eRGHUPrZmgBTGI2Pi3kso7vPUzbEO2H-nH3Mi6kNXf68vsE/s1600/11037813_10206584267989672_6836615085348299201_n.jpg" height="640" width="640" /></a></div>
In this photo I reserved some of the Grated Parmesan to sprinkle on the top.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLbIXCw4sH7N4FzOw53H-KUi15GUTgweKrtV6RZCiRwtITgm5f_-9rK60DijQItuGjPtVQH01V6ElneLbURIYhNRlsXfbEGwJZyvGtVw2iifV-dQtl6T1c79hABuNwrhxUR3uO5y7lleT/s1600/11126914_10206577099490464_3936688816761392273_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLbIXCw4sH7N4FzOw53H-KUi15GUTgweKrtV6RZCiRwtITgm5f_-9rK60DijQItuGjPtVQH01V6ElneLbURIYhNRlsXfbEGwJZyvGtVw2iifV-dQtl6T1c79hABuNwrhxUR3uO5y7lleT/s1600/11126914_10206577099490464_3936688816761392273_n.jpg" height="640" width="640" /></a></div>
In this photo we used regular Kale chopped up instead of Baby Kale. Also a note about a nice wine pairing is a good buttery Chardonnay like Kendall Jackson's Vintner's Reserve! Super yummy!Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1tag:blogger.com,1999:blog-2273161219304316303.post-5711836179642401442015-04-27T12:47:00.000-07:002015-04-27T12:47:18.968-07:00Spicy Peanut Butter Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FPVKcRTBAPa22jVXI5IxmcqkPB1I_GyPm2ca2QxaylUjgqJ8vRHNTxtppXRaJniuu47_zwTpF-kuBY3i5w6nRIGo-MNWXInUFGKAbrPdvWcaveOMU2iLla16cbwZC-vxHR1U8UcVg_z2/s1600/11071084_10206344778522585_5278761279227210431_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FPVKcRTBAPa22jVXI5IxmcqkPB1I_GyPm2ca2QxaylUjgqJ8vRHNTxtppXRaJniuu47_zwTpF-kuBY3i5w6nRIGo-MNWXInUFGKAbrPdvWcaveOMU2iLla16cbwZC-vxHR1U8UcVg_z2/s1600/11071084_10206344778522585_5278761279227210431_n.jpg" height="400" width="400" /></a></div>
<br />
I've been enjoying Peanut Butter Toast lately but the thought occurred
to me the other day that I could add some sort of chili heat and it
might just be awesome like a Thai peanut sauce type idea! So today I
tested out a sprinkle of Crushed Red Pepper! OH it was SO good!!! <br />
<br />
I used a piece of Thin Sliced Dave's 21 Whole Grain Bread, with
half a serving of Peanut Butter (1Tbs.), and a sprinkle of Crushed Red
Pepper.
Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-39736103278698926252015-04-27T12:42:00.001-07:002015-04-27T12:42:52.809-07:00Buttery Lemon and Garlic Baked Salmon<img src="http://photos-ak.sparkpeople.com/nw/1/1/l1128732463.jpg" /> <br />
<br />
It's a small portion of Salmon (3oz.) sitting on lemon slices, topped
with salt, pepper, a clove of minced garlic and 1/4 Tbs. unsalted butter
topped with another lemon slice. I did NOT close the foil but left it
open and baked it at 400 till done which was about 12 min. Here's how
it came out of the oven!!! <br />
<br />
<img src="http://photos-ak.sparkpeople.com/nw/1/5/l155948893.jpg" /> <br />
<br />
Then we "grilled" in our cast iron grill skillet some rosemary asparagus like my Dad makes and added them. <br />
<br />
It's super easy to make the Rosemary Asparagus just toss with a tiny bit
of oil and then season to taste with salt, pepper, and hubby likes to
add some dried rosemary and McCormick Perfect Pinch Sweet Onion &
Herb. Though you could do any variation of herbs/spices you like. You
could also keep it simple and just do the salt/pepper/rosemary and fresh
rosemary instead of dried is easy too you just use less to taste. It's
just nice to use the cast iron grill pan to get the blackened grilled
taste from it, but I'm sure it would be great simply roasted too. <br />
<br />
<img src="http://photos-ak.sparkpeople.com/nw/1/2/l127321054.jpg" /> <br />
<br />
WOW was it so good and the total Cals. for this very light lunch was
about 210!!! That makes it pretty easy to add maybe some sort of grain
as well like Quinoa, Farro, Rice, or Couscous. But for yesterday I kept
it just like this to give me more smaller snacks/meals throughout the
day. <br />
<br />
<img src="http://photos-ak.sparkpeople.com/nw/5/5/l553688266.jpg" /> <br />
<br />
Not sure if you can see from the photo, but it was so tender and juicy
and it was more than enough butter in fact I would use that amount for a
larger piece next time. The butter, lemon, and garlic created a sauce
that was just spectacular! It's crave worthy! It tasted like something
you'd expect from a 4 Star Restaurant! Add a bottle of Mumm's Cordon
Rouge Champagne (which is light bubbly and lemony) and you'd have a very
special dinner!<br />
<br />
Update: I've made this Salmon several times now and I use 1-2 Cloves of Garlic each piece of Salmon and typically they are 4oz. and I use 5g of butter dotted on top. Don't forget to salt and pepper them and use as much thinly sliced lemon as will cover the bottom of the Salmon. Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-31244687116575432872015-04-27T12:29:00.000-07:002015-04-27T12:29:54.518-07:00Ceviche Style Shrimp Tacos<br />
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<img src="http://photos-ak.sparkpeople.com/nw/4/2/l421774288.jpg" height="400" width="400" /> <br />
<br />
I made Ceviche Style Shrimp Tacos for lunch one day. I used 3 Mini Tortillas (heated on the gas stove top burner) and
diced the red onion in with the shrimp. Hubby had gotten the cooked frozen shrimp so all you have to do is
defrost them and use them cold which makes it a very fast grab and make
thing. I just chopped a 3oz serving of the shrimp into smaller bits. Then I squeezed lime
juice, tossed in some cilantro, smoked paprika salt & pepper all
to taste as well as some diced red onion. So it's kinda like a salsa. I
think adding avocado would also be yummy. I really love those
little mini tortillas they are so fun and 3 was perfect for a 3 oz
serving of shrimp!</div>
<br />Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-41360261288675801462015-04-27T12:19:00.002-07:002015-04-27T12:20:21.427-07:00Garlic Carrot "Chips"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kyUuOxz2rbMErcNRCgSx9bM-lrl8BN2MY52GEr3D1IPFLPgSC-UGu4APB1sECgOos3ZDzcrbsLImdONry6m31U7dvDTehNYkLarPd2z9rSwOtK98PxlbwXBDlem8tGfTgTYQEcw9PGg_/s1600/11169847_10206592237588907_8862550871876903537_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5kyUuOxz2rbMErcNRCgSx9bM-lrl8BN2MY52GEr3D1IPFLPgSC-UGu4APB1sECgOos3ZDzcrbsLImdONry6m31U7dvDTehNYkLarPd2z9rSwOtK98PxlbwXBDlem8tGfTgTYQEcw9PGg_/s1600/11169847_10206592237588907_8862550871876903537_n.jpg" height="400" width="400" /></a></div>
Simply slice up some carrot and sprinkle to taste with Salt, Pepper, Garlic Powder and toss to coat! Perfect snack for crunching on!Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-74276688022130792942015-04-27T12:18:00.000-07:002015-04-27T12:18:02.717-07:00Rainbow Carrot and Cucumber "Chips"<img height="400" src="http://photos-ak.sparkpeople.com/nw/2/0/l2035883140.jpg" width="400" /> <br />
<br />
Yesterday I sliced up some raw rainbow carrots and some cucumber and
sprinkled it with my fave seasoning mix (McCormick Perfect Pinch Roasted Garlic Bell Pepper Seasoning) and it was SO GOOD! It
seriously is so simple, no cooking, but so tasty and it's a whole
plateful for about 100 cals and compare that to a serving of chips at a
tiny bit for 150 and it's no comparison. The seasonings give you to
bold flavors and the slices are nice and crunchy I just love it so much!
You don't even need dip! Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-92024484897459706912015-04-27T12:13:00.001-07:002015-04-27T12:13:34.334-07:00Cranberry and Pepita Topped Salad with Chicken and Roasted Cauliflower over Baby Arugula<img src="http://photos-ak.sparkpeople.com/nw/1/8/l189926491.jpg" /> <br />
<br />
My hubby has perfected the art of cooking the perfect cast iron pan
grilled chicken breast! It comes out so fantastic like it's from a
restaurant all juicy and tender and flavorful so it's a staple for us
either on a salad like this with a roasted veggie (cauliflower tossed in olive oil, salt & pepper, and garlic powder roasted at 400 till tender), some (10g) dried reduced
sugar cranberries, and (8g) pepitas or with a couple of veggie sides like
asparagus and roasted cauliflower! It always feels so special to eat! <br />
<br />
For this salad I dressed baby arugula with Trader Joe's Orange Muscat
Champagne Vinegar/Olive Oil/Salt/Pepper! Simple and easy to whip up and
toss to coat! For one bag or small box Baby Arugula I add to a extra large bowl 2 Teaspoons Olive Oil, 2 Teaspoons Trader Joe's Orange Muscat
Champagne Vinegar, a sprinkle of salt and pepper to taste and whisk together and add the Baby Arugula on top then toss to thoroughly coat each leaf. I divide between 2 plates top with roasted veggie of choice, (cauliflower tossed in olive oil, salt & pepper, and garlic powder roasted at 400 till tender), (10g) dried reduced
sugar cranberries, (8g) pepitas, and the chicken sliced up in the amount I want or need usually 2-4oz.<br />
<br />
Perfect Boneless Skinless Chicken Breast you can make in a skillet so you can get the fond
in the bottom of the pan or in a Cast-Iron Grill Pan. (Add 1/2-1 Tsp. Olive Oil heat on medium high
till hot add chicken loosely cover with aluminum foil to keep in heat
and let out steam for 3 minutes and 30 seconds, flip recover and cook
for a second 3 minutes and 30 seconds (or until cooked through that time
is usually perfection for us). Remove from pan and let chicken rest on
a warmed plate covered with aluminum foil for at about 5 minutes. <br />
<br />
For the Cast-Iron Grill Pan, heat on high till hot, spray with High Heat Pam, put the chicken in for 30 seconds then flip to the other side for 30 seconds. Flip one more time and reduce heat to medium and loosely cover with aluminum foil to keep in heat
and let out steam for 3 minutes, flip again and recover and let cook for 3 more minutes or until done, again it's usually perfect for us just like this. Remove from pan and let chicken rest on
a warmed plate covered with aluminum foil for at about 5 minutes.<br />
<br />
Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-88891024868451416212015-04-27T11:52:00.001-07:002015-04-27T11:52:25.453-07:00<img height="400" src="http://photos-ak.sparkpeople.com/nw/6/6/l661953733.jpg" width="400" /> <br />
<br />
Sweet & Spicy Avocado Toast! Yum! I used Dave's Thin Sliced 21 Whole
Grain Bread, 56g Sliced Avocado, Sprinkle of Crushed Red Pepper,
Sprinkle of Smoked Paprika, 1/2 teaspoon Honey Drizzled, and Finished
with a Sprinkle of Kosher Salt!
Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-20799776131938535462015-04-27T11:07:00.001-07:002015-04-27T11:07:20.740-07:00Savory Chicken and Mushrooms with Grilled Asparagus topped with Quick Kimchi<img src="http://photos-ak.sparkpeople.com/nw/1/7/l1717442323.jpg" /> <br />
<br />
Last week we made our own variation of the Top Chef Winner's Blue Apron Recipe! We just LOVE that quick Kimchi! <br />
<span class="journal_edit"><a href="http://https//www.blueapron.com/recipes/seared-chicken-thighs-kimchi-with-braised-lettuce-maitake-mushrooms" rel="nofollow" target="_blank">https://www.blueapron.co<br />m/recipes/seared-chicken-t<br />highs-kimchi-with-braised-<br />lettuce-maitake-mushrooms </a></span> <br />
<br />
We used the recipe for the Top Chef Winner Meal, used 4 cloves garlic
instead of the amount they say, and followed the recipe for the Kimchi
but I used Hot Hungarian Paprika and it tasted the same as the Korean
Chili.<br />
<br />
We made our grill pan asparagus as always (heat a cast-iron grill pan till hot, spray with high heat Pam and add the asparagus -1 bundle woody parts snapped off, cut, tossed in 1/2 teaspoon olive oil, sprinkled with McCormik's Sweet Onion and Herb Seasoning, salt & pepper, rosemary- cook stirring occasionally tenting with aluminum foil till tender) and hubby made the
boneless skinless chicken breast in the skillet so we can get the fond
in the bottom of the pan. (Add 1/2-1 Tsp. Olive Oil heat on medium high till hot add chicken loosely cover with aluminum foil to keep in heat and let out steam for 3 minutes and 30 seconds, flip recover and cook for a second 3 minutes and 30 seconds (or until cooked through that time is usually perfection for us). Remove from pan and let chicken rest on a warmed plate covered with aluminum foil for at about 5 minutes. <br />
<br />
When you take the chicken out to rest we added
another teaspoon or 2 of oil and I added 2 of those small boxes of pre
sliced shiitake mushrooms and cooked them until goldenly scrumptious
then I added the rest of the white bottoms of the scallions, garlic,
ginger. Then after they were fragrant I added 1/2 cup water, 1 tsp. Korr
Reduced Sodium Reduced Stock and 1/2 Tbs. unsalted butter. Cook until combined and it tightens up.Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-68850471956733645952015-04-27T10:51:00.000-07:002015-04-27T11:52:53.839-07:00One Recipe...Three Spin Offs aka Sweet and Spicy Kumquat Glazed Chicken/Fish With Various OptionsHere's the Original Blue Apron Recipe: <br />
<span class="journal_edit"><a href="http://https//www.blueapron.com/recipes/catfish-with-kumquat-chili-basil-glaze-watercress-cracked-freekeh" rel="nofollow" target="_blank">https://www.blueapron.co<br />m/recipes/catfish-with-kum<br />quat-chili-basil-glaze-wat<br />ercress-cracked-freekeh </a></span> <br />
<br />
We wanted to make this recipe but didn't want to get the shipment that
week so we had to set out to gather ingredients and I was fully prepared
to substitute Farro which we have in our pantry for the Freekeh but we
just so happened to stop by a Sprouts and find some Cracked Freekeh
there and bought some! <br />
<br />
<img src="http://photos-ak.sparkpeople.com/nw/3/8/l386286546.jpg" /> <br />
<br />
For some reason the Kumquats were hard for us to find too and they just
so happened to also have them at the Sprouts we stopped at. That store
is not nearby us so it was on a day trip outing that we stopped by there
like we usually do when out that way. The bad news was by the time we
found the Kumquats there was no good catfish so we substituted Tilapia
instead. I also just used our Rice Flour instead of Instant Flour
because we already know it works perfectly and we have it. We also had
to substitute a Serrano Pepper for the Bird's Eye because we couldn't
find any and just needed one to add heat and boy did it add heat!!! I
would do half a chili next time! OH and I also simply used less Freekeh
than called for the recipe asks for 3 servings and I just cut it down
to 2 instead and it was just as awesome. Sometimes the Blue Apron
Recipes can have Portion Distortion but I've read comments on recipes of
people complaining the portions are too small and I'm like REALLY???
LOL So I think they try to give people bigger amounts because of all
the complaints...OY! Like one time I saw people complaining over a 4
Ounce Salmon Portion and I'm like if you look it up that IS 1 portion
and what they thought of as 1 portion was in fact 2 portions!!! So a
lot of things I tweak in all kinds of recipes is some of the ratios to
make a better portion size. We also used an actual portion of Tilapia
and not a whole giant filet. <br />
<br />
When we were eating this the Kumquat Glaze was fantastic!!! I mean it
was spicy, sweet, citrusy and just all around wonderful! The taste
reminded us of Orange Chicken...which lead me down the road of creative
thinking to come up with other ways to use it! The cool thing about
having bought the Kumquats is we only used a small amount of the little
box of them so we had more to use up! So here come the Spinoffs!!! <br />
<br />
<img src="http://photos-ak.sparkpeople.com/nw/3/2/l328046421.jpg" /> <br />
<br />
Sweet and Spicy Kumquat Glazed Chicken with Garlic Cracked Freekeh and Wilted Baby Arugula! <br />
<br />
This time instead of using a fresh chili, since we used the last one and
didn't have anymore as well, we used a little bit of Crushed Red Pepper
and it was perfect!!! It might have been about 1/8-1/4 tsp. of the
Crushed Red Pepper, it just depends on how spicy you like it and how
much heat your crushed red pepper has!!! LOL <br />
<br />
We cut the chicken breast into pieces and cooked them up leaving the
fond in the pan. Then when they went to rest we made the glaze in the
pan to use the fond with it. Then we tossed the chicken back into the
glaze when done. <br />
<br />
For the Freekeh we cooked 2 servings as per the directions then drained
and rinsed it then returned it to the pan and added some sauteed garlic
with the bit of olive oil it was cooked in, the white parts of a couple
scallions, and a large handful of baby arugula. Added salt and pepper
to taste and set it aside for the arugula to wilt while we finished up
the chicken and glaze. <br />
<br />
To plate we split the Freekeh and topped it with our Kumquat Glazed
Chicken and sprinkled the green parts of the scallions on top! Oh it
was SO GOOD! We will make this again for sure! We are even dreaming of
making this with oranges too, it was so easy to make the glaze that if
we had known how easy it was a long time ago we would have made
something like this back then! The neat thing about the Cracked Freekeh
is it's texture is a lot like rice, but really you could use any grain
you wish from rice, farro, quinoa, to even couscous or cauliflower
"rice"! I just love how interchangeable things can be and it makes it
fun and a creative thing for me to play with! <br />
<br />
Last Spinoff coming up!!! <br />
<br />
<img src="http://photos-ak.sparkpeople.com/nw/1/3/l1350339620.jpg" /> <br />
<br />
Sweet and Spicy Kumquat Glazed Chicken over Baby Arugula!!! <br />
<br />
The Baby Arugula (1 box or bag) is dressed in Trader Joe's Orange Muscat
Champagne Vinegar (2tsp), Olive Oil (2tsp), Salt and Pepper whisked
together and tossed to coat. To plate we split the Dressed Baby Arugula
between two plates topped it with half the Kumquat Glazed Chicken, then
sprinkled the Pepitas (8g per person), Reduced Sugar Craisins (10g per
person) and Edible Flowers on top which was mostly marigolds that just
so happen to pair wonderfully with the kumquats! Of course the citrusy
vinaigrette went perfect with the citrusy glaze! <br />
<br />
When we were at Sprouts I had seen Edible Flowers in the section with
the little herb boxes so I grabbed some!!! I've eaten some flowers
before like pansies and violas and they pretty much taste like lettuce
so I didn't have a fear of using flowers. But I've never tried a
marigolds before and I was a little scared of them but I cut the large
ones in half and then they kinda fell apart but it worked out because
they sprinkled nicely over everything. I was the most surprised that
the flavor of the marigolds went so well with the kumquat glaze, it
really was wonderful! And FUN! Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-58231332734641043532015-04-27T10:38:00.001-07:002015-04-27T10:38:57.407-07:00Coconut Banana Crepes/Pancakes!<img src="http://photos-ak.sparkpeople.com/nw/3/2/l326086229.jpg" /> <br />
<br />
I am in love with getting the best nutrition and taste for the calories
so I'm always on the lookout to try new things and maybe old things I
love made in new ways! I found a recipe for Paleo Pancakes which I call
Coconut Banana Pancakes or Crepes! Why focus on the method when the
focus should be on flavor...if they taste amazing then anyone can make
and eat them not just those looking for a certain "diet". This is the
way I look at food, not as a diet but as simply FOOD! And what's better
than amazing food that gives you amazing nutrition at the same time!!!
YEAH!!! That's what I'm talking about!!! <br />
<br />
I tweaked a recipe I found on Pinterest to suit me better. Here's the link: <span class="journal_edit"><a href="http://www.aspicyperspective.com/2014/02/paleo-pancakes.html" rel="nofollow" target="_blank">www.aspicyperspective.co<br />m/2014/02/paleo-pancakes.html </a></span> <br />
Of course I made a WAY smaller amount dividing it into thirds and
changed a few things and cooked it different ways. I replaced the whole
eggs with egg whites. <br />
<br />
So my recipe is: <br />
<br />
1 Banana <br />
4 Servings (184g) Egg Whites <br />
2 Tbs. (14g) Coconut Flour <br />
*Optional I added a tad of Imitation Coconut Flavoring and another time I
also added a bit of Vanilla. I love the enhanced flavor of adding
those. <br />
Just blend it all up, I used a single serve blender cup like for smoothies. <br />
<br />
To Cook: <br />
<br />
~One of the biggest tips is that you have to spray your best nonstick
pan well (I used Butter Pam Cooking Spray) and when you go to flip spray
it again, because of the high protein level it can stick really easy
(like fish lol)! <br />
<br />
~Also you have to let them cook completely through before trying to flip
them, you want the top dry not wet or they will fall apart on you. The
easiest way to find out if you can't tell visually is to touch it
lightly. One thing that I tend to do to speed this along without one
side getting too dark is to slap a lid on it to trap in heat! LOL <br />
<br />
~Another tip is when I stack the finished Pancakes or Crepes I do so on a
warm plate lined with a paper towel and add a paper towel between each
layer that way any excess oil and moisture gets pulled away from them
and they don't get ruined while waiting. <br />
<br />
For Pancakes like the original recipe, you let it stay thicker when you
pour them into place. It takes longer for them to cook this way too so
you gave to get your heat just right. As pancakes I like to make this a
single serving because I feel like I'm getting a ton, but I could make
them 2 servings of pancakes as well. I just use some Sugar Free Maple
Syrup and enjoy every bite! You can top with anything you want really! <br />
<br />
For Crepes like I have pictured! Which I think it is my favorite way to
make them! The only difference is instead of letting them pool up you
make sure to swirl the batter like all crepes require to make a nice
thin layer in the pan. I love that it cooks a little faster and it
seems the longer you cook them the better the texture is since it
evaporates all the extra moisture. Make sure they are good and cooked
before attempting to flip, if they are too soft they will fall apart and
make a mess! So be patient and gentle! <br />
Making them as Crepes it made 4 medium pan sized Crepes which I made a serving be 2 Crepes since they will have a filling. <br />
<br />
<img height="640" src="http://photos-ak.sparkpeople.com/nw/1/4/l1451428896.jpg" width="640" /> <br />
<br />
For the filling as pictured I used Oikos Toasted Coconut Vanilla Greek
Yogurt (the full fat one) and dusted them with 1/2 teaspoon Powdered
Sugar! <br />
I could imagine all kinds of variations of Greek Yogurt including my own
fave flavors made from Plain 2% Fage! Also I could see mixing Greek
Yogurt with Cream Cheese for a nice filling as well. Then you could add
any fruit you wanted, fresh or cooked down somehow. Your imagination
and taste preference is the limit! <br />
<br />
I also dusted them with 1/2 teaspoon powdered sugar. It only added 5
calories and it's so pretty and fun...why not! It makes me happy!<br />
<br />
Here's a photo of them as pancakes with a homemade trial raspberry syrup (needs perfecting):<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMUN70wuSGVTh-kD77wRVWha4y4vuGOQCPD6fjDRAZhVSzs5M0a3jZL25-1oWkPrLfDiITqqX69gDA293ipl-a1CxOT5Y-Ld2WvyV2n6GsH188Vz-T-uSoRxvnkCQ-tNzRcC5alENkvvW/s1600/11173339_10206667389587660_7175972330501551928_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMUN70wuSGVTh-kD77wRVWha4y4vuGOQCPD6fjDRAZhVSzs5M0a3jZL25-1oWkPrLfDiITqqX69gDA293ipl-a1CxOT5Y-Ld2WvyV2n6GsH188Vz-T-uSoRxvnkCQ-tNzRcC5alENkvvW/s1600/11173339_10206667389587660_7175972330501551928_n.jpg" height="640" width="640" /></a></div>
Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-51061391871989598832014-10-20T14:56:00.001-07:002014-10-20T14:56:31.236-07:00Cinnamon-Ginger "Baked" Apple<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5utT2bhWHE5NjUqugTimj6IICUlJfxO0AmDrQADZIzgyD9g3PFapvhf7AIxemWNfbj8WJXU8h2d3PoL0uLvPYSj2R-QbFchZoWx9-g2duJJ7N3fwEVhYrc26Ft98wtiVjlxlLk4kuFN1/s1600/P1030877+(Medium).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5utT2bhWHE5NjUqugTimj6IICUlJfxO0AmDrQADZIzgyD9g3PFapvhf7AIxemWNfbj8WJXU8h2d3PoL0uLvPYSj2R-QbFchZoWx9-g2duJJ7N3fwEVhYrc26Ft98wtiVjlxlLk4kuFN1/s1600/P1030877+(Medium).JPG" height="300" width="400" /></a></div>
<div style="text-align: center;">
This is simply a nice snack for Fall, it's just an Apple diced up and mixed with 1 Tablespoon Maple Syrup and 1 Tablespoon Water with a sprinkle of Cinnamon and Ginger then microwaved until soft! You get a nice baked apple taste really fast and easy.</div>
Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-62131854210958296572014-09-21T16:43:00.000-07:002015-04-27T11:53:06.679-07:00Chicken, Dressed Baby Arugula and Garlic-Lemon Mayo Sauce Flatbread!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqEloT5SCoheKN6bCmKETb_qM5UfyIEnBU6phekb4F3BFNCX1ihndSqK0RqWILvAJiK9XeUvWTm5As3R42LuZWh2WwmZffi3OqhccyhJ3gJnYXuTo7sofYr3bM4FKYR-YxCzmYznTbffm/s1600/P1030747+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqEloT5SCoheKN6bCmKETb_qM5UfyIEnBU6phekb4F3BFNCX1ihndSqK0RqWILvAJiK9XeUvWTm5As3R42LuZWh2WwmZffi3OqhccyhJ3gJnYXuTo7sofYr3bM4FKYR-YxCzmYznTbffm/s1600/P1030747+(Medium).JPG" height="480" width="640" /></a></div>
Our lastest Culinary Invention is this delish flatbread that we experimented in making! We absolutely loved it! It was spectacular! In fact we are making it again tonight because we can't get enough! LOL <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbnuMuCeo89PUSgOcb5sujQdg8pOV5kyHERpeCNMDcOBHlaTCU5LhZsvAl3Bpg7F3IKIxkZ3ggtMvUwGIzhqyUObL9KjXiO46DWD_J6WH4lhgI0TruB9805DM2LA-sOi_jT1mkH-iF8NI/s1600/P1030744+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbnuMuCeo89PUSgOcb5sujQdg8pOV5kyHERpeCNMDcOBHlaTCU5LhZsvAl3Bpg7F3IKIxkZ3ggtMvUwGIzhqyUObL9KjXiO46DWD_J6WH4lhgI0TruB9805DM2LA-sOi_jT1mkH-iF8NI/s1600/P1030744+(Medium).JPG" height="480" width="640" /></a></div>
Do you see that drip of awesome sauce right there!?! Yup, the white one! LOL That is what inspired this dish! The first time we had it was in a recipe from Blue Apron, the <a href="http://www.blueapron.com/recipes/okonomiyaki">Japanese Okonomiyaki with Dressed Mizuna & Garlic-Lemon Sauce</a>. We made the Garlic-Lemon Sauce the same way and dressed the 85g Baby Arugula with Lemon Juice and a Drizzle of Olive Oil! The flatbread is simply 4 oz. of <a href="http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day">Bread in 5 Master Dough</a> per person formed into a rustic shape aka not perfect round like pizza. Then I spread a thin layer of olive oil over the dough, sprinkled with salt and pepper and popped it in the oven to cook. We also added 2 oz. of grilled chicken to each that we cooked while the bread was baking. When the flatbread comes out of the oven we split the Garlic Lemon Sauce between the 2 breads, topped with half the dressed Baby Arugula each, and then the 2 oz. of sliced Chicken to finish it. Tonight when we make this again I am going to add some of the green tops of scallions as the final touch!<br />
<br />
This was out of this world garlicy goodness!Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1tag:blogger.com,1999:blog-2273161219304316303.post-37613789446520179402014-09-21T16:27:00.001-07:002014-09-21T16:27:36.764-07:00Blue Apron: Week of 16 Sept.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iObVpm7qNQhQ5RU9VV9B3JM8cwgdADD3D2GnNMSQigVDpXTXnIAPBlogt8lfpYcZerAAqozQCMehqJ4M9Joili0Dsyu7Hd66FuKCAThFjDMGH-cOGas1OGtp0UZL6uPeSyaMyJnAE8jD/s1600/P1030699+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iObVpm7qNQhQ5RU9VV9B3JM8cwgdADD3D2GnNMSQigVDpXTXnIAPBlogt8lfpYcZerAAqozQCMehqJ4M9Joili0Dsyu7Hd66FuKCAThFjDMGH-cOGas1OGtp0UZL6uPeSyaMyJnAE8jD/s1600/P1030699+(Medium).JPG" height="480" width="640" /></a></div>
First we made the <a href="http://www.blueapron.com/recipes/lamb-beef-sliders-with-harissa-labneh-sauce-cucumber-salad">Lamb Sliders with Harissa-Labneh Sauce & Cucumber Salad</a>! This was so very good! We really enjoyed these little mini burgers and the middle eastern flavors! We'd make it again, maybe skip the lamb and just keep it simple with ground beef since I'm not even sure we could find ground lamb or a a mix for that matter! LOL But we really loved these! It was the perfect amount of spiciness too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfXjFVcPWgE_9G9RLxbpeJGTknHmLydcD5flFnbTo6YTv7F2Gt3dmfPKegWq-qgY7H4KUzUBGZ8W9tj63TOjXNUW7tSdGgZw919bwFm-WMO2_Jb1gmnDdP8K_yfHWFuk_dUaxfIufG4A0/s1600/P1030708+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfXjFVcPWgE_9G9RLxbpeJGTknHmLydcD5flFnbTo6YTv7F2Gt3dmfPKegWq-qgY7H4KUzUBGZ8W9tj63TOjXNUW7tSdGgZw919bwFm-WMO2_Jb1gmnDdP8K_yfHWFuk_dUaxfIufG4A0/s1600/P1030708+(Medium).JPG" height="480" width="640" /></a></div>
Next we made the Chicken <a href="http://www.blueapron.com/recipes/chicken-hiyashi-chuka-japanese-cold-ramen">Hiyashi Chuka with Fresh Ramen Noodles & Summer Vegetables</a>! This also was a home run! Though finding the fresh ramen noodles and the spice blend would make it hard to make this again though if it was easy to come by we totally would! I forgot to add the corn in before I took the photo but once we started eating we realized the mistake and added it in...too late for the photo, but WOW the corn really went so well with it, one of the best elements!<br />
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Last we made the <a href="http://www.blueapron.com/recipes/pepperonata-fried-eggs-with-creamy-parmesan-polenta">Peperonata & Fried Eggs with Creamy Parmesan Polenta</a>. When I was a kid my Dad was stationed in Italy and I got to experience a lot of food and culture, one day I remember getting to taste Polenta at school it was part of "Host Nation" class. Anyway I remember the firm kind that was in a rectangular stick, it was bland beyond belief and I remember it tasting rubbery. I have a lot of good food memories from Italy but polenta wasn't one of them!!! LOL So I've always been hesitant when it comes to polenta even though I've never had creamy polenta and seen it left and right on Food Network! So when we made this dish I was happily curious to finally get to taste it and see if it was better! And it was! Yes this creamy polenta was delish! In fact because of this experience I will be open to making it many more times in the future!Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1tag:blogger.com,1999:blog-2273161219304316303.post-10073290462388130992014-09-21T15:04:00.000-07:002014-09-21T15:04:05.699-07:00Cucumber Water<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bWABkmv2V4CYmyheBdvAxmJWA1PjCHN-843zlCPRsLtN4T2RsMhws5DLjDUCINzQ81_xtAjFfKWsTbxBJL2465f1n3w4T2Z9eYkHqvjIQvZvx3D3igTO0MeJTC68tW67snR15hvq8E0v/s1600/Cucumber+Water+(Medium).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bWABkmv2V4CYmyheBdvAxmJWA1PjCHN-843zlCPRsLtN4T2RsMhws5DLjDUCINzQ81_xtAjFfKWsTbxBJL2465f1n3w4T2Z9eYkHqvjIQvZvx3D3igTO0MeJTC68tW67snR15hvq8E0v/s1600/Cucumber+Water+(Medium).jpg" height="640" width="480" /></a></div>
I was craving Cucumber Water so I sliced up a cucumber and added some to a cup and added water! It's so yummy. Also I looked up benefits of cucumber water and am happy that there are some nice benefits and most sites recommend slicing up a cucumber and adding it to a pitcher of water and letting it soak overnight. I just love it!Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-6292449553569243762014-09-21T14:53:00.001-07:002015-04-27T11:53:21.151-07:00Butternut Squash Mac and Cheese Two Ways!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Gbvm_KvQ2w4zbKWQaFOZUudVOEO_x-OHO5hODy0SjIt9LaG5OBMsW9TYqnN4GOkz_si0B6pvDK5_odlvV4pXbbnYWHGj-H-Qjs1ZR3SQt3YKyRnk8JtVKcFlJWobPWXWg3ZHpkxwWODt/s1600/P1030656+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Gbvm_KvQ2w4zbKWQaFOZUudVOEO_x-OHO5hODy0SjIt9LaG5OBMsW9TYqnN4GOkz_si0B6pvDK5_odlvV4pXbbnYWHGj-H-Qjs1ZR3SQt3YKyRnk8JtVKcFlJWobPWXWg3ZHpkxwWODt/s1600/P1030656+(Medium).JPG" height="480" width="640" /></a></div>
First I had found a recipe for <a href="http://www.blueapron.com/recipes/butternut-squash-mac-and-cheese-with-crispy-sage">Butternut Squash Mac and Cheese with Crispy Sage</a> on Blue Apron. I printed out the recipe and made it with white pasta, flour, breadcrumbs instead of whole wheat...I'm not fond of whole wheat things and I already had these things in the white variety so I used them! This turned out really great! I added the cinnamon they recommended and I really enjoyed this dish it really reminded me of fall and pumpkin things! The cinnamon really brings out and enhances the squash flavor. Also the crispy sage is a real treat! It's fried in the butter so it gets a nice brown butter taste to it as well, it's something I will make again for sure! After enjoying this recipe I got an idea for another variation and this is what I came up with since I had a half a butternut squash leftover!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKTjAEh8i795ajdOKG_EhWve0nmc55GuWPmG-mepgYyZ6XcYcjj4uUHrBgB3Ku7UlLbBzmCxZpVMOy90g8yptBcoPtt0ka3M7RlD2eGPtYDq7fBVTnsyxlGX6iPj9zV1piY09WcbpYH5v/s1600/P1030686+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKTjAEh8i795ajdOKG_EhWve0nmc55GuWPmG-mepgYyZ6XcYcjj4uUHrBgB3Ku7UlLbBzmCxZpVMOy90g8yptBcoPtt0ka3M7RlD2eGPtYDq7fBVTnsyxlGX6iPj9zV1piY09WcbpYH5v/s1600/P1030686+(Medium).JPG" height="480" width="640" /></a></div>
Brown Butter Garlic Butternut Squash Mac and Cheese! I made it very similar to the original except I added 2 cloves garlic microplaned into paste to the butter! This was really amazing too and it had a nice garlic flavor and you really didn't realize that butternut squash was in it! It would be a good hidden veggie dish to make for people!<br />
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A side note is that with both versions of this recipe we split it into 4 servings instead of 2! Split into 2 was just way too huge! I could even see it split into 6 easily and served with a side salad. Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-5367970970348064342014-09-21T14:37:00.000-07:002014-09-21T14:37:18.058-07:00Maple Pecan Greek Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUCcv_Azk0RYSkCEZdb3sl00itdopnRElZHfUtkvHnnaH5JD6cEE3wIn3CxBPCKE42yij0J8Tg-oYw-kqsy10jVb7KxRJi9kti28qKktYvAcjtddOrLx0rI66gRx2m4KG5AqbwKLBHTQP/s1600/P1030622+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUCcv_Azk0RYSkCEZdb3sl00itdopnRElZHfUtkvHnnaH5JD6cEE3wIn3CxBPCKE42yij0J8Tg-oYw-kqsy10jVb7KxRJi9kti28qKktYvAcjtddOrLx0rI66gRx2m4KG5AqbwKLBHTQP/s1600/P1030622+(Medium).JPG" height="504" width="640" /></a></div>
I made a yummy snack that could also double as a dessert!!! LOL It's 1 Cup <a href="http://www.chobani.com/products/blended#plain">Plain 4% Whole Milk Chobani Greek Yogurt</a> with 2 Tablespoons Maple Syrup stirred in. Then topped with a teaspoon of <a href="http://www.amazon.com/Coombs-Family-Farms-25-Ounce-Container/dp/B000JJHDVG">Maple Sugar</a>, that melts on the top of the yogurt like you see in the photo, and a teaspoon of Chopped Pecans! Very yummy, silky yet crunchy!Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1tag:blogger.com,1999:blog-2273161219304316303.post-67474621076916215522014-09-21T13:28:00.001-07:002014-09-21T13:29:16.999-07:00Blue Apron: Week of 9 Sept. Plus Bonus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gKZqk9aHRc9JFNeMb0xZNe1LWCKoIJGDgD9I9ARFKHLbhhd1EXtWaemb7FWdLUeut_MoqFpgDPRllaSPKy62u-PrMe6zeFKMIW1HkJu09aTkXKGl9UwHYKwYhfxYtGK438oTJ05nyWuK/s1600/P1030600+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gKZqk9aHRc9JFNeMb0xZNe1LWCKoIJGDgD9I9ARFKHLbhhd1EXtWaemb7FWdLUeut_MoqFpgDPRllaSPKy62u-PrMe6zeFKMIW1HkJu09aTkXKGl9UwHYKwYhfxYtGK438oTJ05nyWuK/s1600/P1030600+(Medium).JPG" height="480" width="640" /></a></div>
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First we made the <a href="http://www.blueapron.com/recipes/smoky-swiss-chard-black-bean-tostadas">Smoky Swiss Chard & Black Bean Tostada</a>! They were really good but not something we would make all the time because of the Swiss Chard, it's not our favorite green. It was our first time having Mexican Crema and using <span itemscope="" itemtype="http://schema.org/Recipe">Roasted Piquillo Pepper! We loved both those things! We both thought that it could have used a tad more spice since beans tend to suck up flavor and can mellow flavor. We loved the idea and would play around with ideas to make future flavors of Tostadas that aren't typical or traditional because it was fun and different!
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoXL13teask7hnBRDMKkfXZ2XvAJRx734G2CGaKEy-LTLcUl8XIku5GwgTP6Y5sjYc2HDE3XBl3iWLMqm5MDgkRBTVJzopWUxAFetJynfjKY7vQttP_hpuxMw0BMQ-4Xkp6c4hZY2r98Y/s1600/P1030612+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkoXL13teask7hnBRDMKkfXZ2XvAJRx734G2CGaKEy-LTLcUl8XIku5GwgTP6Y5sjYc2HDE3XBl3iWLMqm5MDgkRBTVJzopWUxAFetJynfjKY7vQttP_hpuxMw0BMQ-4Xkp6c4hZY2r98Y/s1600/P1030612+(Medium).JPG" height="480" width="640" /></a></div>
Here's us working on the Eggplant Parmesan!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcbdJnowFICXAgxFAJSuSAoLM3m0zEG3rcMPjY-CxFIgUWApbAsX2cVkVBzbDiykSgUTUbVjBJhDm3V5Dzi-kZfpcLcYdq4XGiLZo8ep-kI-YfrlXTpyJcsWCPnZg8UIcHXjalKwDpUoz/s1600/P1030615+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtcbdJnowFICXAgxFAJSuSAoLM3m0zEG3rcMPjY-CxFIgUWApbAsX2cVkVBzbDiykSgUTUbVjBJhDm3V5Dzi-kZfpcLcYdq4XGiLZo8ep-kI-YfrlXTpyJcsWCPnZg8UIcHXjalKwDpUoz/s1600/P1030615+(Medium).JPG" height="480" width="640" /></a></div>
The next day we made the <a href="http://www.blueapron.com/recipes/eggplant-parmesan-with-chia">Eggplant Parmesan with Chia Seeds</a>. Instead of egg for a binder they used Chia Seeds, it was our first time working with Chia Seeds they worked okay but I'm not sure that it's not easier to just use egg!!! LOL We loved the flavors it was good but I felt it didn't have enough Parmesan. If I made it again I would rework how it was made and would do like what I did the next day with a few extra components we had left over!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFUnt_BMFhPP1OqEdFEYrjpsZklt0GGAtttXwpAXQ6SGgTYyyIC5VAISq8q4zVO7GPuZdmp5N1j98UFYSaMuQtd5SXRMhxxpRPKY_XVZZ0yV7y7pHVMg5XeIRov57TJcAcQrOwrr9Z8T4/s1600/P1030625+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFUnt_BMFhPP1OqEdFEYrjpsZklt0GGAtttXwpAXQ6SGgTYyyIC5VAISq8q4zVO7GPuZdmp5N1j98UFYSaMuQtd5SXRMhxxpRPKY_XVZZ0yV7y7pHVMg5XeIRov57TJcAcQrOwrr9Z8T4/s1600/P1030625+(Medium).JPG" height="480" width="640" /></a></div>
Reworked Eggplant Parmesan! I used a breaded eggplant slice and set it in a little Corningware dish then I topped it with a 1/2 cup of the tomato sauce, placed the basil, then the mozzerella cheese, but I topped it with a 1/4 cup shredded parmesan cheese and popped the whole thing in the Broiler on Lo for about 2 min. and the cheese was nice and browned and crispy and the flavor with the extra parmesan was amazing! I would make it exactly like this from now on!<br />
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Last we made the <a href="http://www.blueapron.com/recipes/heirloom-carrot-toasted-farro-labneh-pickled-dates-salad">Heirloom Carrot & Toasted Farro Salad with Labneh Cheese & Pickled Dates</a>! We LOVED this dish! It was so wonderful! We loved everything about it the dates and almonds, the Lebneh Cheese that we had for the first time, the mint, the Toasted Farro, the roasted carrots with sumac! We would totally make it again! Now if we can find the Labneh Cheese that would be awesome! LOL The Labneh tasted kind of like a cream cheese but with more of a yogurt taste to it and the texture was similar to a Greek yogurt. If I can't find Labneh I might consider trying to make something using other ingredients to give a similar taste and texture, like say mixing cream cheese with plain Greek yogurt.<span itemscope="" itemtype="http://schema.org/Recipe"></span><br />
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For the Bonus we bought the ingredients for the <a href="http://www.blueapron.com/recipes/pork-chops-with-smashed-sweet-potato-roasted-broccoli-and-herbs">Pork Chops with Smashed Sweet Potato, Roasted Broccoli & Herbs</a>! And yes we got the wrong kind of sweet potato, not the one with the orange flesh so it looks like regular mashed potatoes in this photo!!! LOL Ah well! It was okay, this wasn't our favorite, I prefer my broccoli cooked a bit different I think if I were to try to roast broccoli again I would first steam it half way and then roast it in the oven the other half, by just roasting it was still a bit undercooked but a tad burnt at the same time, the blackened bits were good tasting but ya I would just like it a bit more tender than it was. The smashed sweet potato was okay as well, the maple flavor wasn't strong enough, I would probably consider using a maple syrup if I tried it again. But I am happy to have found Maple Sugar and I love it mixed in yogurt now! Also the pork chop was good but I would have preferred some sort of spice rub on it. So there ya go!Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com0tag:blogger.com,1999:blog-2273161219304316303.post-18372243796185150262014-09-09T11:44:00.000-07:002014-09-09T15:10:50.916-07:00Blue Apron: 4 Recipes This WeekThis week we opted for the Vegetarian Options to be sent to us but I really wanted to try the Chicken Recipe for that week too so we bought the ingredients for it and made it as well! Here's the results of what we made!<br />
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First we made the <a href="http://www.blueapron.com/recipes/okonomiyaki">Japanese Okonomiyaki with Dressed Mizuna & Garlic-Lemon Sauce</a>! I was a bit worried about this recipe, I'm not fond of whole wheat flour and such and I was unsure about the cabbage as well. But we loved it! All of it! The two sauces really made the whole thing taste amazing. One sauce was sweeter and the other sauce was nice and garlic-y and the two played together really well! As for the cabbage I didn't really notice it so it was a great combo of veggies, and the whole wheat flour you couldn't really tell that was there because the sauces were strong enough! Also the Mizuna dressed with lemon really added a brightness that also played amazing with the sauces. I had never had mizuna before or a Japanese Okonomiyaki and I loved it all! We would make this again for sure! It was one of those things we would never have tried or made on our own but did because of Blue Apron! I really appreciate how many things I'm getting to make and try new and loving them!<br />
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Next we made the <a href="http://www.blueapron.com/recipes/fresh-cavatelli-sun-gold-tomatoes-with-basil-seed-ricotta-opal-basil">Fresh Cavatelli & Sun Gold Tomatoes with Basil Seed Ricotta & Opal Basil</a>. This one we really enjoyed the ricotta with basil seeds but the pasta was good but not our favorite and I put a bit too much red pepper flakes so it was a tad too hot for my tastes and for some reason I don't really care for those little cherry tomatoes. I think it might be the skins on them are a bit too, what's the right word to describe maybe tough or too thick. I also wish I had added a bit less of the basil. I do like basil but if it's too strong it's not my favorite. I could see lots of people really liking this, it's just not my preference is all. Again really loved the ricotta with the basil seeds that was a really nice touch! I could see stuffing some little tomatoes with that mixture for a little snack or appetizer!<br />
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The last recipe we made from the shipment was <a href="http://www.blueapron.com/recipes/rose-romaine-painted-oak-lettuce-salad-with-plums-cucumber-toasted-brie-baguettes">Rose Romaine & Painted Oak Lettuce Salad with Plums, Cucumber & Toasted Brie Baguettes</a>! This was a real winner! We will make this again for sure! One note the instructions say to peel the cucumber and I say DON'T! I kept the peel on for the nutritional benefits and it was still amazing! The new delectable treat I got to try for the first time was BRIE!!! Oh my goodness I've been missing out! LOL I also loved making the vinaigrette it was fun and I loved the flavor of it too. It was sweeter using the sherry vinegar and honey as well as the shallots being sweeter, it was a nice tangy-sweet dressing! It pairs so perfectly with the flavor of the Brie! The plums really made the sweetness stand out and the cucumbers went well too. We'll make this dish again. We've already bought some Brie and I plan on making baguettes from the Artisan Bread in 5 Master Dough. For the lettuce I'll just buy a baby lettuce mix, it's easy to substitute since it's simply a leafy lettuce and a romaine so any combo of those types will work. Also I'll probably up the size of the salad and lower the size of the bread and use only 1 serving of cheese next time. I do so love my salads! LOL<br />
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Here's the bonus meal we made! And it's for sure a winner-winner-chicken-dinner!!! LOL It's the <a href="http://www.blueapron.com/recipes/chicken-with-candied-pistachios-snow-pea-radish-saute">Chicken & Snow Pea-Radish Sauté with Candied Pistachios</a>! This is OMG!!! We made sure we bought chicken breasts with the bone in and skin on and I'm so glad we did because it was so juicy and flavorful! It's simply seasoned with salt and pepper but oh wow it was like eating at a restaurant! You use the fond and juices from the chicken left in the pan to saute the potatoes, radishes and snow peas and it's just amazing! I've never had cooked radishes before and I have to say I liked them that way too! They mellow out and aren't spicy like they normally are raw. All the flavors worked together so well like the sweetness of the snow peas and the candied pistachios were out of this world good and went with all the flavors really well too! They were so easy to make I was so surprised and we will make them again just on their own as a special little treat!<br />
<span itemscope="" itemtype="http://schema.org/Recipe">The only difference we had to make was that I can't find fresh tarragon locally so I had to settle for adding a quarter teaspoon of dried tarragon when I added the shallots to the saute pan. It worked, but of course the fresh herbs make a huge difference. I'm now dreaming of an herb garden with tarragon as one of the new herbs I have fallen in love with that is used a lot in Blue Apron meals!</span><br />
<span itemscope="" itemtype="http://schema.org/Recipe">Have you any doubt that we will be making this one again?!! LOL This is one I would say you HAVE to try and make yourself even if you normally wouldn't!</span><br />
<span itemscope="" itemtype="http://schema.org/Recipe">And for this meal we tried out <a href="http://www.kj.com/2012-vintners-reserve-sauvignon-blanc">Kendall-Jackson's Vintner's Reserve Sauvingon Blanc 2012</a> the brightness of the lime and crispness of this wine went well with this meal as well as the nice mineral finish and it had a sweetness too! It just really worked. It reminded me of an unoaked chardonnay. </span><br />
<span itemscope="" itemtype="http://schema.org/Recipe"></span>Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1tag:blogger.com,1999:blog-2273161219304316303.post-74570579204620817142014-09-03T13:52:00.001-07:002014-09-03T13:52:14.339-07:00Baby Kale Maitake Mushroom Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikrgUjSQuRDXUxBQj-SpXmDOIrcq9Kr5Kv_BIxVEpM_5AK3UBPToxnfkwBDd4DPpSRC9rySWStg7sF94Ts1A8axHSVKDg9lY-eEzNkyAPAbGrngAtcVFOFQjrZzwgAqVvIZLf968RwdZN/s1600/P1030235+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikrgUjSQuRDXUxBQj-SpXmDOIrcq9Kr5Kv_BIxVEpM_5AK3UBPToxnfkwBDd4DPpSRC9rySWStg7sF94Ts1A8axHSVKDg9lY-eEzNkyAPAbGrngAtcVFOFQjrZzwgAqVvIZLf968RwdZN/s1600/P1030235+(Medium).JPG" height="480" width="640" /></a></div>
I tried out Baby Kale for the first time and found that I really enjoy the taste of it! So for lunch one day I dressed some Baby Kale in a serving of Panera's Balsamic Vinaigrette and topped it with a serving of Shredded Mozzarella Cheese (28g) and then topped it with some Sauteed Maitake Mushrooms (about 3oz). It all tasted really good together the brightness of the balsamic really contrasted nice with the earthy flavors of the baby kale, mozz and maitake mushrooms.Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com2tag:blogger.com,1999:blog-2273161219304316303.post-85580450903661316142014-09-03T10:52:00.000-07:002014-09-03T10:52:09.796-07:00Another Week of Blue Apron Meals!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplhgPuDSY4Ozho6akSv6ZCOmTyN9eM6K1DhIk72tUH7MIQQs5yisfPSJaeTJPgwXU2DjqWWPPu3pj7j5dfTC3exl4FxvBgB-8AcWTOQv4F_1R_ZBPomVPCwviaBhqY_d9ESRBOZiVAdKC/s1600/P1030225+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplhgPuDSY4Ozho6akSv6ZCOmTyN9eM6K1DhIk72tUH7MIQQs5yisfPSJaeTJPgwXU2DjqWWPPu3pj7j5dfTC3exl4FxvBgB-8AcWTOQv4F_1R_ZBPomVPCwviaBhqY_d9ESRBOZiVAdKC/s1600/P1030225+(Medium).JPG" height="480" width="640" /></a></div>
First we made the Tomato, <a href="http://www.blueapron.com/recipes/tomato-watermelon-spelt-salad-with-seared-halloumi?cvosrc=email.Delivery+tomorrow+email.DeliveryTomorrow08_25_2014-RM&event_label=Order%3A+3620596&utm_campaign=DeliveryTomorrow08_25_2014-RM&utm_medium=email&utm_source=Delivery+tomorrow+email">Watermelon & Farro Salad with Seared Halloumi</a>! It was wonderful, a home run, a surprising spectacular treat! LOL We loved it so much that we have already made it a total of 3 times, though we can't find Halloumi we used <a href="https://www.karouncheese.com/cheeses/grilling-cheese-8oz">Yanni Grilling Cheese</a> instead and I think I prefer the texture of the Grilling Cheese even better! The watermelon in this was the most surprising to me, it was a nice sweet bite and I really enjoyed it in this dish so very much! The mix of basil and mint was really fun and refreshing tasting too. Also the Farro was dressed with a honey and red wine vinegar dressing before added to the watermelon, tomato, shallot combo. I would never have thought to do something like that and the results were very succulent! This recipe is also pretty easy to make and the longest amount of time is for the farro to cook!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jZwIwrwTFpDHC3SoRQNE2oJB9cE_0xmkNP48Bc6G2FWwWXVFZrQptqBTxQR5Ou9CzximRGT6NGtTef_UXXxN3poXTuyAtUJgY1TmrewY4cwaAWclzRu8jvUmrc1_NVEdzEvWIn2o2-5U/s1600/P1030228+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9jZwIwrwTFpDHC3SoRQNE2oJB9cE_0xmkNP48Bc6G2FWwWXVFZrQptqBTxQR5Ou9CzximRGT6NGtTef_UXXxN3poXTuyAtUJgY1TmrewY4cwaAWclzRu8jvUmrc1_NVEdzEvWIn2o2-5U/s1600/P1030228+(Medium).JPG" height="480" width="640" /></a></div>
Next we made the <a href="http://www.blueapron.com/recipes/palak-paneer-with-naan-kachumber-salad?cvosrc=email.Delivery+tomorrow+email.DeliveryTomorrow08_25_2014-RM&event_label=Order%3A+3620596&utm_campaign=DeliveryTomorrow08_25_2014-RM&utm_medium=email&utm_source=Delivery+tomorrow+email">Palak Paneer with Naan Bread & Kachumber Salad</a>! We loved this recipe as well and plan on making it again too! It was fun wilting the spinach down and was our first time doing that. The results were very fresh and good tasting. I've worked with frozen spinach in the past and didn't like the taste and now I know that I can simply wilt spinach myself and have much better flavor results! We were surprised at how easy it really was to make and had never tried to make anything like this before because of how daunting it seemed. Well it's easy-peasy! So simple and the results are worth it too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCqhvouatdZV5EgOU01A2g446oRHSjxEZvbibgGsWwcyF5QR7fjZ1Fr4az1z6bYYjcezObdo4agQvV5btQJR8bxD0mDIGG8ZAK4astkNyKHAQvO5e1Sw1PR1uhN_EgpkqfWzY4kyyVb4N/s1600/P1030246+(Medium).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCqhvouatdZV5EgOU01A2g446oRHSjxEZvbibgGsWwcyF5QR7fjZ1Fr4az1z6bYYjcezObdo4agQvV5btQJR8bxD0mDIGG8ZAK4astkNyKHAQvO5e1Sw1PR1uhN_EgpkqfWzY4kyyVb4N/s1600/P1030246+(Medium).JPG" height="480" width="640" /></a></div>
Lastly we made the <a href="http://www.blueapron.com/recipes/whole-wheat-gramigna-pasta-with-roasted-corn-hearty-greens?cvosrc=email.Delivery+tomorrow+email.DeliveryTomorrow08_25_2014-RM&event_label=Order%3A+3620596&utm_campaign=DeliveryTomorrow08_25_2014-RM&utm_medium=email&utm_source=Delivery+tomorrow+email">Whole Wheat Gramigna Pasta with Roasted Corn & Baby Greens</a>. We enjoyed this one too, not as much as the other two but I would make it again using different pasta like penne or farfalle. If anyone is a fellow Trekkie you might enjoy that this looks a lot like Klingon Gagh! LOLMelissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1tag:blogger.com,1999:blog-2273161219304316303.post-12498983813904907642014-08-28T12:01:00.002-07:002015-04-27T11:53:53.859-07:00Zucchini "Pizza"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSLP5FQlWioa164Dcm1Zd2QORBoPzcXLdDgn5rmeDFgG7yDO-VYAF9SMXY2akjvTCwVgqLToSz_aVEWPGf72RuAqhd43SiBSjyvSsbRIuIyEtVLr_DMMLWBT0YTPaOGuph7s3haM0RhZ_/s1600/P1030213+(Medium).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSLP5FQlWioa164Dcm1Zd2QORBoPzcXLdDgn5rmeDFgG7yDO-VYAF9SMXY2akjvTCwVgqLToSz_aVEWPGf72RuAqhd43SiBSjyvSsbRIuIyEtVLr_DMMLWBT0YTPaOGuph7s3haM0RhZ_/s1600/P1030213+(Medium).JPG" height="300" width="400" /></a></div>
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Well I had seen an idea for Zucchini "Pizza" on Pinterest but decided
to do it my own way instead of following another person's preferred
method. I also had a very LARGE zucchini from the garden that I needed
to use up. You can still use them large though you have to scoop out
the more mature middle with seeds.<br />
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While the oven was preheating to 400
I simply scooping out the middle, and coated the halves with olive oil,
sprinkled with salt, pepper, and garlic powder. Then added my fave
pizza sauce, <a href="http://www.mezzetta.com/our-products/detail/pizza-sauce">Mezzetta</a>, and then added 56g which is 2 servings of shredded mozzarella cheese
to each half, then I cut some pepperoni into quarters and only used 3
and a half slices total for each half. Then I stuck them on a parchment
paper lined baking sheet and cooked for about 15 min. till the fork
could pierce them and then I transferred them to the broiler on low for 2
min.<br />
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I tell you the broiler does magical things! LOL The result was
nice browned cheese, crispy pepperoni, and a nice tender-crisp zucchini
flesh! The favor was amazing, everything you love about pizza but
meanwhile transforming zucchini in a new way! The zucchini flavor was
hidden by all the flavors and you just got really yummy pizza to eat! I
would do the same thing for normal size zucchini, simply adjusting the
amounts of things, but it's nice that the larger one resembles French
Bread Pizza! And the middle was nice and oooy-gooy cheesy!<br />
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I will make this again and again! Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1tag:blogger.com,1999:blog-2273161219304316303.post-67215555365047623662014-08-28T11:33:00.000-07:002014-08-28T11:42:54.201-07:00Steak, Cauliflower Rice, and Heirloom Tomatoes<div class="separator" style="clear: both; text-align: center;">
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I've really been loving Heirloom Tomatoes lately, I mean look at how pretty these are!!! I simply dressed them with red wine vinegar and salt and pepper.<br />
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We cooked the steak in a pan so that we would get the tasty fond, the brown bits, and extra juices left behind to flavor the cauliflower "rice" with. See I learned that trick from Blue Apron!!! Fond is your Friend! LOL<br />
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For the cauliflower rice, it was a trying-something-new experience for me! I used a recipe I found on Pinterest for <a href="http://www.aspicyperspective.com/2014/05/cauliflower-rice.html">Roasted Cauliflower Rice from A Spicy Perspective Blog</a>. After adding a teaspoon of oil and some onion to the pan with fond, and that being ready, I added the "rice" to it so that it would collect up all the flavor there! It turned out really well! Now I would NOT say that it is the same as rice because it's not in so many ways...I think it fails as rice. However, I loved the cauliflower rice itself and would make it for it's own yummy uniqueness but I would not use it the same as I would use rice. It would simply be a side dish instead.Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1tag:blogger.com,1999:blog-2273161219304316303.post-91380863941510901162014-08-28T11:00:00.000-07:002014-08-28T11:07:57.968-07:00Last Weeks Blue Apron Meals<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWAC-0YDYuq0thA7V1MX9F3grD-YqjFXsOsJmxXJl3ubY_HmadpQFVJ49UffIKHSRJjxNxLgwBYRaSIFL3XQQ20I0oQPheKr9RSH6jXK8yL9mEOdJxtTTeidfkv_6GYIYyC_esnd6vqGI/s1600/P1030066+(Medium).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWAC-0YDYuq0thA7V1MX9F3grD-YqjFXsOsJmxXJl3ubY_HmadpQFVJ49UffIKHSRJjxNxLgwBYRaSIFL3XQQ20I0oQPheKr9RSH6jXK8yL9mEOdJxtTTeidfkv_6GYIYyC_esnd6vqGI/s1600/P1030066+(Medium).JPG" height="300" width="400" /></a></div>
This weeks meals were not our favorites so far but there were a few things we did like in a couple. First we had made the <span itemscope="" itemtype="http://schema.org/Recipe"></span><a href="http://www.blueapron.com/recipes/roadside-noodles-with-bell-pepper-tomato-broccoli-rabe">Roadside Noodles with Bell Pepper, Tomato & Broccoli Rabe</a>. I'm not sure what happened but it did not turn out like the photo on the recipe. We thought we followed the directions correctly but you never know if we messed something up unknowingly. But even if we would have done it perfectly neither of us liked the flavors of this one. We ended up making something else for dinner instead. You win some and you lose some, not every meal is going to be a perfect love it experience but from what we've been experiencing the ones that are amazing make it all worth it in the end!<br />
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The next recipe we tried was the <a href="http://www.blueapron.com/recipes/sauteed-cranberry-beans-with-baby-potatoes-chard-okra">Summer Vegetable Stew with Cranberry Beans & Crispy Mushroom Salad</a>. We liked this one okay, we ate it willingly but decided we wouldn't make it again. What we liked about this one was the Crispy Mushroom Salad that had fresh corn cut from the cob and used oyster mushrooms! I think if it hadn't had that salad topping it we wouldn't have enjoyed it at all so it really saved the day! We also liked the okra in this dish. I've always like okra and love the nutty flavor of it!<span itemscope="" itemtype="http://schema.org/Recipe"></span><br />
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The last meal we made was the one I was really looking forward to making the most! It's was the <a href="http://www.blueapron.com/recipes/zucchini-fritters-with-endive-nectarine-parmesan-salad">Zucchini Fritters with Endive, Nectarine & Parmesan Salad</a>. I think what we didn't like about it was simply the mistakes that we made making it. I think we didn't salt it enough, the directions said to salt to taste but didn't give a good starting measurement to go by so we tended to under season it. The batter didn't turn out right and I think it was the lack of salt causing the zucchini to not sweat into the batter and liquifying it to the desired consistency. I would try this again to see if we could perfect making it and have it turn out better the next time. Because the fritter batter ended up being to dry after all it was more like a hash than a fritter!!! LOL Oh well, I see it as a good learning experience! We did eat it all though! And I really really loved the Endive, Nectarine & Parmesan Salad! I didn't really know what endive tasted like but it has a very normal lettuce type flavor and I was surprised how the parmesan went so well with the nectarine!<br />
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Even those these 3 weren't the most amazing we've had, we learned tons along the way and look forward to what is still to come! Oh and we've also been making the <a href="http://honeybeesfoodandwine.blogspot.com/2014/08/food-adventure-with-blue-aprons-spice.html">Spice-Rubbed Pork Medallions with Peach Salsa & Cilantro-Green Bean Rice</a> here and there, and have actually made it a total of 3 times now! That one is such a hands down winner! My friend, and also my sister have both made it with success and love it too! OH and for the spice rub we substituted dried tarragon instead of the ground fennel since we couldn't find it and the flavors are similar and it worked well.Melissahttp://www.blogger.com/profile/03924555921398610822noreply@blogger.com1