New Dinner Recipe: BBQ Salmon & Mashed Sweet Potatoes

Hi Everyone!

I made this dinner the other night for me and Andrew and it may be my new favorite. I feel like I say that a lot but this was very tasty and unique. It was definitely a great fall recipe with the sweet potatoes. Also, the salmon spice rub had just the right amount of sweetness. This one also gets bonus points because there were very few ingredients and it was extremely quick to prepare. Overall, this was a winner.

Ingredients:

2 Salmon Fillets

2 Sweet Potatoes

1 Granny Smith Apple

1 Bunch Parsley

2 Tablespoons Butter

2 T Pecans

2 Teaspoons Red Wine Vinegar

1 Tablespoon Spice Blend (Paprika, Fennel Seed, Coriander, Garlic Powder & Light Brown Sugar)

Directions:

• Heat a medium pot of salted water to boiling on high.
• Peel and dice the sweet potatoes.
• Roughly chop the pecans.
•  Pick the parsley leaves off the stems and discard the stems.
• Dice the apple and place in a bowl and toss with the vinegar to prevent browning.

• Add the sweet potatoes to the pot of boiling water and cook 14 to 16 minutes.
• Drain thoroughly and return to the pot add the butter.
• Using a fork, mash the mixture until you reach your desired consistency and season with salt and pepper.
• While the sweet potatoes cook, in a large pan heat 1 tablespoon of butter on medium-high until hot.
• Add the apple and cook and stir for 3 minutes.

• Turn off the heat and add the pecans and parsley and season with salt and pepper to taste.
• Transfer to a bowl and set aside in a warm place.

• Place the spice blend on a large plate and coat each side of the salmon fillets in the rub.

• In the pan heat 1 tablespoon of butter on medium-high until hot.
• Add the coated salmon fillets and cook 4 minutes per side and remove from heat.

• Divide the cooked salmon fillets and mashed sweet potatoes between 2 plates.
• Top with the apple sauté.

Let me know what you think!

Kristin

Za'atar Chicken & Farro Salad with Beet, Goat Cheese & Pistachios

Hi Everyone,

For dinner tonight I tried this new recipes with beets. I have to confess that I have never had beets before (i know, that's silly). Also, whenever I think of beets I think of Dwight from The Office. But, this recipe was amazing. Definitely in my top 5 for several reasons:

1. very quick and easy to make
2. light but still a filling meal
3. only 700 calories
4. easy cleanup
5. affordable ingredients

Plus- it photographs pretty well! I will probably make this the next time I have guests in town!

Ingredients:

2 Boneless, Skinless Chicken Breasts

½ C Semi-Pearled Farro

2 Ounces Arugula

1 Red Beet

1 Bunch Mint

1 T Red Wine Vinegar

2 T Pistachios

1 Shallot

2 T Crumbled Goat Cheese

2 Teaspoons Za'atar Spice Blend (1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. kosher salt and 1 tsp. freshly ground black pepper)

Directions:

• Heat 1 large pot of salted water and 1 small pot of salted water to boiling on high.
• Once the large pot of water is boiling add the farro and cook 16 to 18 minutes.
• Drain thoroughly and return to the pot.
• While the farro cooks, wash and dry the fresh produce.
• Cut off and discard the root ends of the beet and peel and medium dice (I used a red cutting board since the beets can stain).
• Peel and mince the shallot and place in a medium bowl with the vinegar. (I added extra vinegar to thoroughly soak)
• Finely chop the arugula and pick the mint leaves off the stems and discard the stems.

• While the farro continues to cook, add the beet to the small pot of boiling water and cook 14 to 16 minutes.
• Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.
• Transfer to the bowl of shallot-vinegar mixture and add salt and pepper to taste.
• While the beet cooks, season on both sides of the chicken with salt, pepper and the za’atar spice blend.
• In a medium pan heat 2 teaspoons of butter on medium-high until hot and add the seasoned chicken.
• Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side and transfer the cooked chicken to a cutting board.

• Add the arugula to the pot of cooked farro and drizzle with olive oil and stir to combine before seasoning with salt and pepper to taste.

• Slice the cooked chicken crosswise on an angle.
• Divide the farro salad between 2 plates and add the dressed beet.
• Add the sliced chicken and garnish with the mint, goat cheese and pistachios. 

Let me know what you think!

Kristin

Dinner Recipe: Crispy Cod with Warm Cauliflower & Mustard Green Salad

Last night we got back in town from vacation to LA and decided to try out this new recipe. It was very easy to prepare and very light! I paired this with a white wine and cut back on the amount of red onion in the recipe. Overall, I would definitely recommend trying this! It was low on calories and very filling!

Ingredients:

2 Cod Fillets

3 Cloves Garlic

½ Bunch Mustard Greens

1 Head Cauliflower

1 Red Onion (I used about half of the onion)

2 T Capers

2 T Golden Raisins

2 T Red Wine Vinegar

2 T Rice Flour 

2 T Sugar

2 T Sliced Almonds

Directions: 

• Wash and dry the fresh produce.
• Peel and thinly slice the garlic.
•  Remove and discard the stems of the mustard greens and roughly chop the leaves.
• Cut out and discard the core of the cauliflower and cut the head into small florets.

• Peel and medium dice the onion.
• Heat a large, dry pan on medium until hot.
• Add the almonds and toast, stirring frequently for 3 minutes.
• Transfer to a large bowl and set aside and wipe out the pan.
• In the pan used to toast the almonds, combine the onion, raisins, sugar, vinegar, a big pinch of salt and ¼ cup of water.
• Heat to boiling on medium-high and cook for 3 minutes while boiling.
• Transfer the mixture to bowl and set aside to pickle for at least 10 minutes and wipe out the pan.
• In the pan, heat 2 teaspoons of butter on medium-high until hot.
• Add the cauliflower and season with salt and pepper and cook for 10 minutes.

• Add the garlic, capers and mustard greens and season with salt and pepper.

• Cook for 2 minutes and transfer to the bowl of toasted almonds and wipe out the pan.
• Place the rice flour on a plate and season the cod fillets dry with salt and pepper on both sides.
• Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess).
• In the pan, heat 2 teaspoons of butter on medium-high until hot and add the fillets with the coated sides down.
• Cook 3 to 5 minutes per side, or until golden brown and remove from heat.
• Add the pickled onion and raisins and pickling liquid to the bowl of cooked vegetables and toasted almonds.  
• Toss to thoroughly combine and season with salt and pepper to taste.
• Divide the salad and cooked cod fillets between 2 plates.
• Finish with a drizzle of olive oil.

Let me know what you think!

Kristin

New Dinner Recipe: Pan-Seared Cod with Pickled Grapes & Summer Succotash

Hi Everyone!

I just got back from my trip to Italy with two of my brothers and the food was so amazing! Seriously, I had no idea how incredibly lucky they are with all of those tasty dishes! With that being said, I opted to make something a little less Italian for dinner last night! I really liked the pickled grapes as an addition to this! Definitely try this one out. Also, it was very quick and easy to prepare!

Ingredients:

2 Cod Fillets

2 Cloves Garlic

1 Bunch Chives

1 Ear Of Corn

1 Tomato

1 Shallot

3 Ounces Green Beans

2 Ounces Red Seedless Grapes

2 T White Wine Vinegar

1 T Sugar

⅓ c Rice Flour

Directions:

1. Wash and dry the fresh produce.
2. Pick the grapes off the stems and discard the stems and thinly slice the grapes.
3. Peel and mince the garlic.
4. Peel and thinly slice the shallot.
5. Remove and discard the husks and silks of the corn.
6. Cut the corn kernels off the cob and discard the cob.
7. Trim off and discard the stem ends of the green beans and cut the green beans into ½-inch pieces.
8. Core and large dice the tomato.
9. Cut the chives into ¼-inch pieces.
10. In a small bowl, combine the vinegar, sugar and a big pinch of salt.
11. Stir until thoroughly combined and the sugar has dissolved.
12. Add the sliced grapes and set aside to pickle for at least 10 minutes.
13. While the grapes pickle, in a medium pan heat 2 teaspoons of butter on medium-high until hot.
14. Add the shallot and garlic and season with salt and pepper.
15. Cook for 1 minute until softened and fragrant.
16. Stir in the corn and green beans and season with salt and pepper and cook for 5 minutes.
17. Add the tomato and cook for 2 minutes before transferring to a plate.

1. While the grapes continue to pickle, place the rice flour on a plate.
2. Pat the cod dry with paper towels and season with salt and pepper on both sides.
3. Then, thoroughly coat the cod in the rice flour.
4. In the pan, heat 2 teaspoons of butter on medium-high until hot and add the coated cod and cook 4 minutes per side.
5. Transfer to a paper towel-lined plate and immediately season with salt and pepper.
6. Divide the succotash and cooked cod between 2 plates.
7. Spoon half the pickled grapes and as much of the pickling liquid as you’d like over each cod fillet.
8. Garnish with the chives. 

Let me know what you think!

Kristin

Seared Pork Chops and Kamut with Corn, Spinach and Stone Fruit-Cherry Tomato Salsa

Hi Everyone,

Normally I don't love pork chops but I have to say these turned out to be delicious! I think it has a lot to do with the salsa on top! Also, the corn and spinach mixture was amazing. It was also very convenient to make since it only took a total of 25 minutes and was about 655 calories. This recipe is definitely a keeper!

Ingredients

2 Boneless, Center-Cut Pork Chops

½ C Semi-Pearled Kamut

4 Ounces Cherry Tomatoes

1 Ear Of Corn

2 Scallions

1 Summer Stone Fruit

½ Pound Spinach

1 Bunch Basil

2 T Balsamic Vinegar

1 T Butter

2 tsp Seared Pork Spice Blend (Ground Fennel Seed, Dried Whole Thyme, Sweet Paprika & Ground Coriander) 

Directions:

1. Heat a large pot of salted water to boiling on high and add the kamut.
2. Cook 18 minutes and turn off the heat. Then, drain thoroughly and return to the pot.
3. Cut off and discard the root ends of the scallions and thinly slice the scallions. Keep separate the white bottoms and green tops.
4. Pit and small dice the stone fruit.
5. Pick the basil leaves off the stems; discard the stems.
6. Quarter the tomatoes.
7. Remove and discard the husks and silks of the corn and cut the corn kernels off the cob.
8. Roughly chop the spinach.
9. In a medium bowl, combine the stone fruit, tomatoes, basil (tearing the leaves just before adding) and half the green tops of the scallions. Add olive oil, salt and pepper and then stir to combine.

1. In a large pan, heat 2 teaspoons of butter and add the corn and cook for 4 minutes.
2. Add the spinach and white bottoms of the scallions and cook for 2 minutes.

1. Transfer to the pot of cooked kamut and stir in half the vinegar and a tiny amount of olive oil, salt and pepper.
2. Season the pork chops on both sides with salt, pepper and the spice blend.
3. In a pan, heat 2 teaspoons of butter and add the seasoned pork chops.
4. Cook 3 to 4 minutes per side, or until browned and cooked through and then transfer to a plate, leaving any browned bits (or fond) in the pan.
5. Add the remaining vinegar and ¼ cup of water to the pan of reserved fond and cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until the liquid has reduced in volume by half.
6. Turn off the heat. Add the butter; stir to combine and season with salt and pepper to taste.
7. Divide the finished kamut and cooked pork chops between 2 plates.
8. Top with the pan sauce and salsa and add the remaining green tops of the scallions. 

Let me know what you think!

Kristin

Southern Shrimp and Grits!

Living in Charleston it is hard to find a bad dish of shrimp and grits! It's a staple at nearly every restaurant downtown. So, the stakes were high last night for dinner when I made this new recipe. It was so delicious and very fast to make. I can definitely tell that this is going to be in the regular dinner rotation because it was so easy and inexpensive but still tastes delicious!
(This only takes about 25 minutes to prepare and is about 700 calories)

Ingredients:

10 Ounces Shrimp

¾ C Yellow Grits

3 Scallions

1 Clove Garlic

1 Ear of Corn

1 Lemon

1 Zucchini

2 Ounces Cherry Tomatoes

3 T Butter

2 Ounces Cheddar Cheese

1 tsp Smoked Paprika

Directions: 

1. Wash and dry the fresh produce.
2. In a medium pot, heat 3 cups of water and a big pinch of salt to boiling on high.
3. Remove and discard the husks and silks of the corn.
4. Cut the corn kernels off the cob and discard the cob.
5. Remove the lemon rind and mince to get 2 teaspoons of zest.
6. Grate the cheese.
7. Once water is boiling, stir in the grits, lemon zest and corn and reduce the heat to low.
8. Cook and stir frequently to prevent clumping for 10 to 12 minutes (until the grits have thickened).
9. Remove the grits from heat.
10. Stir in the cheese and half the butter; season with salt and pepper to taste.
11. Cover and set aside in a warm place.
12. Cut off and discard the root ends of the scallions
13. Thinly slice the scallions and separate the white bottoms and green tops.
14. Peel and mince the garlic.
15. Quarter and deseed the lemon.
16. Medium dice the zucchini.
17. Halve the tomatoes.
18. Place the shrimp in a medium bowl and toss with the smoked paprika.
19. In a large pan, heat butter on medium-high until melted and add the spiced shrimp; season with salt and pepper.
20. Cook shrimp for 4 minutes, or until browned and cooked through. Transfer to a plate.
21. In the pan, add a tsp of butter and when melted add the garlic and white bottoms of the scallions; season with salt. Cook for 1 minute.

1. Add the zucchini to the pan of vegetables and cook for 2 minutes, or until slightly softened.
2. Add the cooked shrimp, tomatoes, remaining butter, the juice of all 4 lemon wedges and all but a pinch of the green tops of the scallions and cook for 1 minute.
3. Remove from heat. Season with salt and pepper to taste.
4. Divide the grits and shrimp and vegetables between two bowls. Top with remaining tops from scallions!

Let me know what you think!

Stir-Fried Ginger-Basil Chicken with Tinkerbell Peppers and Coconut Rice!

Hi Everyone!

Happy Monday :-). Today was a busy day at work - I am traveling to West Virginia for part of the week. Since I will be eating out the next few days I made a really delicious stir-fried ginger-basil chicken recipe for dinner last night. I am highly recommending you try it too! The entire meal took less than 30 minutes to prepare and was only 645 calories (but also very filling)!

Ingredients:

10 Ounces Chopped Chicken Thighs

½ Cup Jasmine Rice

3 Cloves Garlic

2 Scallions

1 Japanese Eggplant

¼ Pound Tinkerbell Peppers

1 Large Bunch Thai Basil

2 Tablespoons Ponzu Sauce

1 1-Inch Piece Ginger

¼ Cup Coconut Milk Powder

¼ Cup Sweet Chili Sauce

Directions:

1. Wash and dry the fresh produce.
2. Peel and mince the garlic and ginger.
3. Cut off and discard the root ends of the scallions and thinly slice the scallions (make sure to the white bottoms and green tops).
4. Cut off and discard the stem end of the eggplant and cut the eggplant into 1-inch-thick rounds.
5. Slice the tinkerbell peppers into ¼-inch-thick rings.
6. Pick the Thai basil leaves off the stems and discard the stems.
7. In a bowl, whisk together the coconut milk powder and ¼ cup of water.
8. In a small pot, combine the rice, coconut milk mixture, a big pinch of salt and ¾ cup of water and heat to boiling on high.
9. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes (make sure the rice is tender).
10. Remove from heat and fluff the coconut rice with a fork. Set aside in a warm place.
11. While the rice cooks, in a large pan, heat 2 teaspoons of oil on medium-high until hot and add the eggplant in a single, even layer; season with salt and pepper.
12. Cook, for 6 minutes, or until softened and browned and transfer to a plate.
13. Season the chicken with salt and pepper.
14. Heat 2 teaspoons of oil on medium-high until hot in pan and add the seasoned chicken and cook, 7 minutes, or until browned and cooked through.
15. Add the garlic, ginger, white bottoms of the scallions and tinkerbell peppers and season with salt and pepper.
16. Cook for 2 minutes, or until fragrant.
17. To the pan of chicken and vegetables, add the cooked eggplant, sweet chili sauce, ponzu sauce, 1 tablespoon of water, half the Thai basil (torn into pieces) and half the green tops of the scallions and cook for 3 minutes.
18. Split the coconut rice and finished stir-fry between 2 dishes and garnish with the remaining Thai basil and green tops of the scallions. 

This was probably one of my most favorite dinners in a long time! Definitely let me know what you think!

Kristin

Summer Burger Night: Vadouvan-Spiced Lamb Burgers and Zucchini

I cannot believe it is already mid-August - football season is going to be here before we know it! In an attempt to soak up these amazing summer nights we made burgers last night! This recipe is so easy and a twist on the classic! The best part is how fresh everything tastes - and all of the ingredients are affordable!

Ingredients:

8 Ounces Ground Lamb & Beef Blend
2 Hamburger Buns
¾ c Panko Breadcrumbs
½ c Plain Low-Fat Greek Yogurt
1 Romaine Heart
1 Lemon
1 Red Onion
1 Zucchini
1 Bunch Mint
3 T All-Purpose Flour
1 T Vadouvan Curry Powder

Directions:

1. Zest the lemon for 2 teaspoons and then quarter the lemon.
2. Pick the mint off the stems and cut off the root end of the lettuce.
3. Halve the buns.
4. Cut the zucchini into 1-inch-thick rounds and peel and halve the onion.
5. Thinly slice 1 half of the onion and small dice the other half.
6. Combine ⅓ of the Greek yogurt and 3 tablespoons of water in a bowl and add salt and pepper to taste.
7. Combine the remaining Greek yogurt, half the mint and the juice of 2 lemon wedges in small bowl
8. Mix the zucchini in a bowl and add salt, pepper and half the vadouvan curry powder.
9. Place the flour and breadcrumbs in 2 separate bowls.
10. Then, take each individual zucchini slice and completely coat each in the flour and then dip in the coating mixture (step 7) before coating in the breadcrumbs and transferring to a plate.

11. Place the ground lamb, lemon zest, diced onion and remaining vadouvan curry powder in a large bowl and add salt and pepper and mix.
12. Make two ½-inch-thick burgers.
13. Heat 2 teaspoons of olive oil on medium until hot in pan on the stove.
14. Add the burgers and cook 4 minutes per side.
15. Transfer to a plate; cover with foil and set aside in a warm place.
16. In the same pan, heat a thin layer of oil on medium-high until hot and add the breaded zucchini rounds in a single layer.
17. Cook zucchini 4 minutes per side and transfer to a paper towel-lined plate.
18. Add the buns to the same pan and toast 3 minutes per side.
19. Add lettuce and sliced onion to the buns and top each with a cooked burger and a  few spoonfuls of the yogurt sauce and mint.
20. Split the cooked zucchini rounds and burgers between two plates and garnish with lemon wedges!

Let me know if you make any adjustments to the recipe. I thought this was delicious and will definitely make it again!

Kristin

Chicken Milanese with Corn, Cherry Tomato and Cucumber Salad Recipe!

This week has been particularly busy for me! Between work, doing some home improvements, my two dogs and the two foster dogs there have not been enough hours in the day. But, last night we tried a new recipe: Chicken Milanese with Corn, Cherry Tomato and Cucumber Salad and it was so easy and quick to make (not to mention it was incredibly delicious!). I have included the recipe below (along with a few variations I made) and would love to hear if you try it and like it too!

Ingredients:
2 Chicken Cutlets
3/4 c Panko Breadcrumbs
4 ounces Mixed Cherry Tomatoes
2 Ears of Corn
2 ounces Arugula
1 Kirby Cucumber
1 Bunch Opal Basil
2 T All-Purpose Flour
1 T Red Wine Vinegar
1/2 c Dijon Mustard

Directions:

1. Wash and dry the fresh produce and remove the husks and silks of the corn
2. Cut the corn kernels off the cobs and discard the cobs
3. Halve the tomatoes
4. Halve the cucumber lengthwise and scoop out the discarded seeds with a spoon
5. Medium dice the cucumber
6. Pick the opal basil leaves off the stems and discard the stems
7. In a medium bowl, combine 3/4 of the mustard the 3 T of water
8. In a medium (non-stick) pan, heat 2 t of olive oil on medium-high until hot
9. Add the corn; season with salt and pepper and cook for 3-5 minutes.
10. Transfer corn to large bowl and wipe out pan
11. Place the flour and breadcrumbs into 2 separate medium bowls.
12. Pat the chicken dry with paper towels; season with salt and pepper on both sides.
13. Completely coat the seasoned chicken in the flour
14. Next, dip the chicken completely in the mustard-water mixture
15. Then, coat in the breadcrumbs and place on clean plate
16. Heat olive oil (thin layer) in the pan on medium-high until hot
17. Add the breaded chicken and cook for 3  minutes per side (until golden brown and cooked through)
18. I then transferred mine to the oven on 375 for 10 minutes so the crust didn't burn but the chicken thoroughly cooked
19. While the chicken cooks, combine the vinegar and remaining mustard and season with salt and pepper
20. Whisk in 2 T of olive oil and set dressing aside
21. Add arugula, cucumber, tomatoes, and half the opal basil to the bowl of cooked corn.
22. Season salad with salt and pepper and add in enough of the dressing to coat the salad
23. Divide the salad and chicken between two plates and garnish with remaining opal basil

Enjoy!

Kristin

New Recipe: Cod & Miso Soba Noodles

Yesterday I received my new shipment of Blue Apron and one of the recipes was Cod & Miso Soba Noodles. I have never made any fish other than Shrimp )and one ill-fated attempt at tilapia in grad school) so I was a little nervous. But, this was the easiest recipe and so delicious!

The total calories was about 665/person and it only took a total of 40 minutes to prepare!

Now that I know how to cook Cod in such a tasty way I am definitely going to try some variations (probably with rice next)!

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Here is the recipe:

Ingredients:
2 Cod fillets
6 ounces Soba Noodles
4 ounces multi-colored Cherry Tomatoes
2 scallions (I may recommend only 1 if I was doing this again.. it was strong!)
1 Eggplant
1 Bunch of Thai Basil
2 T peanuts (plain)
2 T Ponzu Sauce
1 1-inch piece of Ginger
1 T Sesame Oil
1/2 c White Miso Paste

Because there were several ingredients that I don't typically keep in the house in this recipe it was especially helpful to do the meal plan order with Blue Apron so they sent me the appropriate portions instead of having to buy all of these items from the store.

Directions:
(I omitted adding thee extra salt in most steps where salt was suggested to added for taste)
1. Wash and dry the produce
2. Heat a medium pot of salted water to boil (on high)
3. Halve the tomatoes
4. Peel and mince the ginger
5. Cut off and discard the root end of the scallions and mince white buttons and cut 1/4 inch pieces of the green tops
6. Cut ends off of eggplant
7. Halve the eggplant lengthwise and then cut cross-wise into 1/2 inch thick pieces
8. Pick thai basil leaves off the stems, discard the stems
9. Roughly chop the peanuts
10. Use large bowl to whisk together the ponzu sauce, sesame oil, miso paste and 2 T of water (add salt and pepper to taste)
11. In a large pan heat 2 t oil on medium-high and add tomatoes, white bottoms of scallions and ginger (salt and pepper optional)
12. Cook for 1-2 minutes then transfer contents of pan into bowl of sauce
13. Add two more T of oil to pan and heat
14. Add the eggplant in single layer; season with salt and pepper and cook for 7 minutes (should be soft and lightly browned)
15. Transfer to bowl of sauce with tomatoes and aromatics
16. Cook the noodles into bowling pot of water (7 minutes) and drain thoroughly
17. Pat the cod fillets dry with paper towels and season on both sides with salt and pepper
18. Heat 2 T of oil in pan and add seasoned fillets and cook for 4 minutes per side (until golden brown)
19. Add the cooked noodles to bowl of sauce.
20. Tear half of the Thai Basil in half and mix into bowl of sauce
21. Evenly distribute the noodles vegetables and cooked cod fillets between two plates
22. Garnish with peanuts, green tops of the scallions and the remaining Thai bail.

If you try this out let me know what you think!

Kristin

Rice & Beef-Stuffed Poblano Peppers

This week Andrew and I got our first shipment of meals with Blue Apron! Currently, I am obsessed with this program. The food is really fresh (we weren't sure how that would work with it being shipped) and tastes amazing! You can see all of my thoughts on the company on my previous post.

Last night we made the Rice & Beef-Stuffed Poblano Peppers. The recipe was so easy and tasted incredible. Here is a picture of the finished product! There was so much in each serving that I had plenty of leftovers for lunch today.

What I really like about this recipe is that it only took 40 minutes to prepare and was 625 calories.

To get started, the following ingredients were needed (all shipped in the correct portion amount):

8 ounces ground beef

1/2 cup long grain white rice

3 cloves garlic

2 poblano peppers

1 lime

1 yellow onion

1 bunch cilantro

3 T dried zante currants

3 T roasted pepitas

2 T tomato paste

2 t ground cumin

1/4 c mexican crema

Here are the directions:

1. In a small pot add rice, 1 c water and a tsp of salt. Heat to boiling (on high) 

2. Once boiling, cover and reduce to low heat and simmer for ~15 minutes (or until the liquid is absorbed and the rice is tender). 

3. Remove from heat and fluff the rice with a fork.

4. Simultaneously, preheat the oven to 500 degrees. 

5. Wash and dry the fresh produce  

6. Peel and mince the garlic.

7. Peel and dice the onion

8. Pick the leaves off the cilantro and discard stems

9. Quarter the lime

10. Place poblano peppers on sheet pan and drizzle with olive oil and season with salt and pepper (make sure well coated)

11. Roast in oven for 7 minutes (or until skin is browned and blistered)

12. Remove from oven and set aside to cool; leave the oven on

13. When cool, cut lengthwise slit in each poplano pepper and remove and discard the ribs and seeds (wash your hands immediately after)

14. While the peppers cool, use a large pan and heat 2 tsp of olive oil on medium heat until hot

15. Once heated, add the garlic and onion and cook (stir frequently) for 3 minutes (until toasted and fragrant)

16. Increase the heat to medium high and add the ground beef. Season with salt and pepper

17. Cook, frequently break the meat apart, for 4 minutes (until browned and cooked through)

18. Stir in currants, pepitas, cooked rice and 1/4 c water for 1-2 minutes and season with salt and pepper

19. stuff each prepared poblano pepper with as much filling as possible and bake 4-6 minutes

20. while the peppers are cooking take a small bowl and combine the mexican crema, the juice of 2 lime wedges and half of the cilantro with 1 T of water

21. Divide the finished poblano peppers and any remaining filling between two plates

22. Top with lime-crema sauce and garnish with remaining cilantro and lime wedges

Let me know what you think!

Kristin

New Dinner Recipe!

I have to confess that I really love to cook (and bake) but sometimes I struggle to come up with new recipes. I almost always find myself in a rut where I want to make the same things over and over (and that gets really boring).

So, Andrew surprised me this week by signing us up for Blue Apron. I have really wanted to do this for awhile but was hesitant because it isn't the cheapest option (it costs about $10/per person/per meal). But, we now have a 3 meal/week subscription!

Our first shipment arrived yesterday and I made our first meal: Squid Ink Linguine Pasta last night! The packaging was really awesome (everything was very cold) and it came with an introduction letter that gave me an overview of the recipes for the week.

I made the Squid Ink Linguine Pasta last night since they recommended that you cook any seafood before moving on to other dishes.

All of the ingredients were so fresh and the recipe only took a collective 30 minutes to prepare!  I have listed out many of the pros of the Blue Apron experience/meal below:

1. Quick recipe that is easy to prepare with very few steps  (you can watch video tutorials on each step - I haven't yet so not sure on quality)
2. Very fresh ingredients
3. Convenience - they literally sent everything I needed (with the exception of olive oil and I already had that in the house)
4. It was basically a mini cooking class (I have never tried this type of dish before (or any of the three meals this week) so I learned a lot while cooking!
5. Restaurant Quality - living in Charleston means we have a lot of really amazing restaurants and this dish was on par or better than many of them!

To be fair, I have included the cons below:

1. A little on the expensive side (but you are paying for the convenience and quality)
2. Instructions are a little hard to read (this may be a personal preference but I prefer bullet points as compared to lengthy paragraphs with multiple steps)


Overall this dish was amazing (picture below)! I am so excited to try the other meals and pick out the options for next week!

I am curious if anyone else has tried Blue Apron as well? A ton of people asked  me to share my experience but I would love to know if anyone has used it for several months!


- Kristin