Seared Steaks & Sage Brown Butter Recipe

Hi Everyone!

Last night for dinner I found this recipe online for us to try. It turned out to be pretty tasty and we will most likely make it again! We were trying to mix it up before Thanksgiving tomorrow where we are going to be enjoying all of the traditional recipes. I had to make a few modifications to the recipe because Blue Apron likes to give you ingredients that are very obscure so the adjustments were determined based on what we could find at the grocery store. I really like my version and think it turned out really well.

Ingredients:

2 Steaks

1 green Apple

1 Head Cauliflower

1 Lemon

1 Red Onion

3 small red Beets

1 tsp dried Parsley

1 Bunch Sage

4 Tablespoons Butter

¼ Cup Pecan halves

Directions:

• Cut the cauliflower off of the stalk and then cut the head into small florets.
• Peel and medium dice the beets (wash your hands after so they don’t stain).
• Peel and small dice the onion.
• Pick the sage leaves off the stems and discard the stems and chop the leaves.
• Quarter the lemon.
• Core and medium dice the apple and toss with the juice of 1 lemon wedge to prevent browning in a small bowl.
• In a large pan, heat 1 tablespoon of butter on medium-high until hot.
• Add the cauliflower and beets and season with pepper then cook for 10 minutes.

• Add the apple and onion to the pan of vegetables and season with pepper and cook for 5 minutes.

• Add the pecans and cook for 1 minute to combine.

• Transfer to a large bowl and keep warm.
• Season the steaks with salt and pepper on both sides.

• In the pan, heat 1 tablespoon of butter on medium-high until hot and add the seasoned steaks.
•  Cook steaks for 5 minutes per side for medium.

• Transfer to a plate, leaving any browned bits (or fond) in the pan.
• Addd the butter to the pan of reserved fond and heat on medium until melted for 15 to 30 seconds, or until the butter foams.
• Once the foam subsides, continue cooking for 2 minutes and add the sage.
• Cook for 1 minute and turn off the heat.
• Stir in the juice of the remaining lemon wedges and season with pepper.
• Divide the finished hash between two places and add the steak. Top with the sage butter and parsley.

Enjoy!

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

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

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!

Sunday Brunch- French Toast Recipe!

This morning I wanted to mix up the brunch menu from our normal eggs and bacon. So, I made french toast with fresh fruit and homemade whipped cream! It turned out really well (no complaints from Andrew) so I thought this would be good to share since it is also extremely easy to make!

Ingredients:
1/4 c butter
1 loaf of bread (sometimes I make the bread but this time I just used store-bought sourdough bread)
3 eggs
1/2 c of milk
bottle of maple syrup
1 c fresh strawberries
1/2 c heavy cream
1/2 c sugar
1 tsp vanilla extract

Directions:
1. Heat 1/4 c butter in a medium sized pan on medium high heat on the stove
2. Take a pie dish and add three eggs and half a cup of milk and whisk to mix ingredients together
3. Place slice of bread in pie dish to soak (on both sides) in egg/milk mixture
4. Place slice of soaked bread in pan and do not flip for 3 minutes
5. Flip the slice of bread on alternate side for 2 minutes
(you will need to do one slice of bread at a time)
6. Repeat steps 3-5 with each slice of bread
7. Slice strawberries into smaller pieces
8. In a bowl, mix the heavy cream and sugar with a hand mixer for 3-5 minutes (until stiff) and add in vanilla extract
9. Divide the french toast between two plates and top with sliced strawberries and add syrup and dollop of whipped cream
10. Enjoy (I had mine with a mimosa!)

Sometimes I also add cinnamon to the egg and milk mixture and use blueberries and raspberries with the strawberries!

Let me know what you think,

Kristin

Peach Sangria Recipe!

Since it is Thursday I thought it was the perfect time to share the absolute best Peach Sangria Recipe in anticipation of the weekend! I made this last week (after my friend, Theresa, made a similar recipe earlier this summer) and it is delicious!

Because it is so hot and humid in Charleston right now this really is the perfect drink option! The best part is that I already had nearly all of the ingredients in the house!!

Ingredients:
3 peaches (sliced)
1 container of fresh raspberries
1 container of fresh blueberries
1 container of fresh strawberries
1 bottle of rose wine
2 T peach schnapps
2 T lemonade concentrate (frozen)
1 T sugar
Ginger ale
Ice cubes

Directions
(this one is really easy)
1. Slice peaches and strawberries and put into beverage pitcher
2. Add raspberries and blue berries
3. Add bottle of rose wine, peach schnapps, lemonade concentrate and sugar and stir
4. Refrigerate for 4 hours
5. Pour into glass (half full) you may need to scoop out the fruit to get enough!

6. fill remainder of glass with a few ice cubes and ginger ale 

7. relax and enjoy!

Let me know what you think and if you have any recipe variations :-)

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

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