Egg Roll in a Bowl

I really love egg rolls but wanted to go for a *slightly* healthier option (basically, I just omitted the fried shell). So, I tried just creating the contents of the egg roll and putting it over rice and not doing the crispy wrapper. I think it turned out really well! Also, it was extremely easy to make so I will probably put this into the regular rotation.

Ingredients

Rice
1 cup jasmine rice
1 teaspoon ground ginger

Meat
1 pound hamburger meat (i did 93% lean)
1 tablespoon sesame oil
1 tablespoon ground ginger
1 tablespoon garlic salt
1 bag shredded cabbage and carrots (the coleslaw premix bag)

Sauce
1 tablespoon garlic salt
1 tablespoon ginger
1/3 cup soy sauce
2 tablespoons sesame oil

Garnish
3 green onions

Directions
1. Cook rice according to instructions and mix in ginger
2. Pour sesame oil into skillet over medium-high heat
3. Add in hamburger meat, ground ginger, and garlic salt and mix until meat is browned

4. Add in cabbage and carrots and stir for 5 minutes
5. While cabbage and carrots cook, mix sauce ingredients together in small bowl
6. Add sauce to meat mixture and cook for 5 additional minutes.
7. Spoon meat mixture over rice and add green onions for garnish

Let me know what you think and if anything else should be added to the recipe!

Thanks,
Kristin

Easy Crockpot Chicken Enchilada Soup Recipe!

Hi Everyone!

I am a little embarrassed that it has been so long since I have updated with a new recipe. But, we moved over Christmas and we have been really busy unpacking and setting up the new house (Pippa and Jasper are loving the bigger yard and pond!).

For Christmas my parents got me a new crockpot (I have been wanting this All Clad one for over a year and it was finally on sale and slightly more affordable) so I have been using it as much as possible!

Last night I made a new Chicken Enchilada Soup recipe mostly because I caught some kind of bug while traveling in Seattle and Columbus for the past two weeks and wanted soup. I didn’t take many pictures because it is was literally the easiest thing ever and just required combining ingredients!

Ingredients:

• 2 cans of diced tomatoes
• 1 can of black beans
• 2 cans of sweet corn
• 1 cup of rice (I used Arborio)
• 1 onion (diced)
• 3 chicken breasts
• 1 Tablespoon of cumin
• 1 Tablespoon of Chili Powder
• 2 cups of chicken stock

Directions:

1. Combine diced tomatoes, black beans, corn and diced onion in crockpot
2. Place chicken breasts across top
3. Add 2 cups of chicken stock
4. Mix in Cumin and Chili Powder
5. Cook on low for 6 hours
6. Stir in 1 cup of rice
7. Cook on low for 1 hour
8. Serve

Let me know what you think!

-         Kristin

Brussel Sprouts, Mashed Sweet Potatoes and Pan-Seared Cod

Hi Everyone,

Over the weekend I took a girls trip to Asheville, NC with my closest friends from high school and we were at a Tapas restaurant that had the most delicious brussel sprouts! I couldn't get the exact recipe but I tried to make something similar for dinner last night and have shared the entire dish below!

Ingredients:

Brussel Sprouts
brussel sprouts
1/4 cup chopped pecans
2 tablespoons olive oil
salt/pepper to taste

Mashed Sweet Potatoes:
2 sweet potatoes
1/2 cup butter
3 tablespoons brown sugar

Pan-Seared Cod:
2 Cod fillets
1/4 cup butter
salt/pepper to taste
paprika
garlic salt
onion powder
fennel seeds
coriander

Directions:

• Pre-heat oven to 400 degrees and put large pot of water on stove top to boil
• Prep brussel sprouts by rinsing, cutting off root end and discarding exterior yellow leaves (so all leaves look fresh)

• Chop pecans into small pieces
• Add pecans and brussel sprouts to baking dish and drizzle with olive oil and add salt and pepper to taste
• Bake for 35 minutes or until roasted (I put my rack on the middle shelf)

• Peel and large dice the sweet potatoes and add to pot of boiling water for 25 minutes

• Drain the pot of water and leave sweet potatoes inside. Add 1/2 cup of butter and 3 tablespoons of brown sugar and mash/stir together
• Set mashed sweet potatoes aside in a warm place
• Heat saucepan to high and add 1/4 cup of butter and allow butter to melt completely
• Place two cod fillets on plate and add a dash of each of the following to season each fillet on both sides: salt/pepper, paprika, garlic salt, onion powder, fennel seeds,coriander 

• Cook fillets on high for 4 minutes per side and remove from heat
• Divide brussel sprouts, mashed sweet potatoes and two cod fillets between two plates and serve.

Let me know if you try this recipe and what you think!

Thanks,

Kristin

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

Quick Breakfast Sandwich - Perfect for Weekdays!

Hello Everyone!

Happy hump day :-). I just got back from a work trip to West Virginia and made the best breakfast sandwich this morning. It was so quick and easy (and moderately healthy) that I wanted to share iwth you!

Ingredients:
2 slices of sourdough bread (that is just my preference - if you want the recipe let me know!)
1 pat of butter
1 fresh tomato
1 fresh avocado
2 slices of bacon (I cooked mine in the oven)
1 fried egg
1/4 c cheddar cheese
salt/pepper to taste

Directions:
1. Cook the bacon on 375 for 20 minutes (I really just do this so the house doesn't smell and my dogs don't go crazy! - they love bacon)
2. While the bacon cooks go ahead and heat a pan on medium high with a pat of butter
3. add one egg per sandwich and fry the egg (about 4 minutes on one side and 3 minutes on the other side). *I cooked my egg so that it was not runny since I didn't want a messy sandwich while I was dressed for work*
4.Add a 1/4 of cheese to one bread slice/per sandwich and toast your slices of bread in the oven for about 5 minutes (until the sandwich is golden and the cheese starts to melt)
5. Slice your tomato and avocado
6. Add the bacon, tomato, avocado and egg to your toasted bread and add salt/pepper to taste
7. optional: sriracha is also really a fantastic addition to this recipe

Let me know what you think!
Kristin

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 Ratatouille & Parmesan Polenta Recipe

Last night my little brother came over for dinner and I wanted to make something different for him since I normally default to grilling since he is 21 and not picky! But, this time I tried a recipe I found online (it's by BlueApron but I didn't get it as part of the meal delivery so I just picked up the ingredients at the store) and it turned out pretty well (I made a few variations based on what I had in the house). I made Summer Ratatouille & Parmesan Polenta and all three of us liked it!  I have included the recipe below and would love to hear if anyone else has similar recipes or variations as well.

Ingredients 
1 ½  C Yellow Cornmeal
1 Small Baguette
3 Cloves Garlic
1 Beefsteak Tomato
1 Red Bell Pepper
2 Zucchini
1 Red Onion
1 standard Eggplant
1 Bunch Oregano
2 Tablespoons Butter
⅓ Cup Grated Parmesan Cheese

Directions
1. Preheat the oven to 450°F. 
2. Wash and dry the fresh produce. 
3. Cut off and discard the stem ends of the eggplant and zucchinis; medium dice. 
4. Peel and mince the garlic. 
5. Cut out and discard the stem, ribs and seeds of the bell pepper and then medium dice. 
6. Peel and dice the onion. 
7. Dice the tomato. 
8. Slice the baguette. 
9. Pick the oregano leaves off the stems and discard the stems.
10. In a large pan, heat 2 teaspoons of olive oil and add the eggplant in a single, even layer; season with salt and pepper. Cook for 4 to 6 minutes, or until softened and browned. 
11. Transfer to a large bowl.
12. In the same pan, heat 2 teaspoons of olive oil and add the zucchinis; season with salt and pepper. Cook for 3 to 5 minutes, or until lightly browned. 
13. Transfer to the bowl of eggplant.
14. In the pan heat 2 teaspoons of olive oil and add the onion, bell pepper and half the garlic and season with salt and pepper. 
15. Cook, stirring occasionally, 3 to 5 minutes, or until softened and slightly browned.
16. Add the tomato to the pan of onion and bell pepper; season with salt and pepper and cook for  5 minutes, or until the mixture has thickened slightly.

17. Add the browned eggplant and zucchinis; season with salt and pepper. Cook for 10 minutes, or until the mixture has thickened.

18. While the ratatouille cooks, in a large pot, heat 4 cups of water and a big pinch of salt to boiling on high. 

19. Once boiling, gradually add the yellow cornmeal, whisking to break up any clumps. (i did this very slowly as it really likes to clump)

20. Reduce the heat to low. Simmer 8 to 10 minutes, or until thickened. 

21. Remove from heat. Add the butter and ⅔ of the Parmesan cheese. Whisk until thoroughly combined; season with salt and pepper to taste.

22. In a small bowl, combine the remaining garlic and 1 tablespoon of olive oil; season with salt and pepper to taste. 

23. Place the baguette slices on a sheet pan, cut sides up. 

24. Top with the garlic oil and remaining Parmesan cheese; season with salt and pepper. 

25. Toast in the oven 6 to 8 minutes and remove from oven

26. Divide the Parmesan polenta and finished ratatouille between 2 bowls and garnish with Oregano.

27. Serve with the garlic-cheese toasts on the side. 

I also made some sangria to go with the dinner and it was amazing! I will post that recipe soon :-).

Let me know if you enjoyed this too!

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

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