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!

Bacon, Egg and Avocado Breakfast!

Happy Saturday! This morning my brother, David, came over for breakfast so I made this really easy breakfast recipe to kickstart the day! It's not terribly healthy for you but it tastes delicious! This is very filling but we still added some blueberries, strawberries and raspberries on the side!

Ingredients (for 2 servings):
1 large avocado
4 slices of bacon
2 eggs
pepper to taste

Directions:
1. Preheat the oven to 350 degrees
2. Place 4 slices of bacon on cooking sheet and cook for 20 minutes
3. Slice the avocado in half and remove pit
**You can do this by stabbing the pit with a knife and pulling it out**
4. Place two halves of the avocado in baking dish (use the corners of the dish to help keep it steady)
5. Crack one egg into each halve of the avocado
6. Bake for 20 minutes or until egg is cooked to your preference
7.  Add pieces of the bacon slices and pepper to the top of avocado and egg and serve!
**I omitted salt but you could add a small amount**

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

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

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

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