Veggie & Sausage Quinoa Bowl

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Good Morning! Let me introduce you to my new best friend – the breakfast quinoa bowl! This will make your Monday morning suck less. If you want to start your week right, shove all this nome in your mouth.

You got that healthy quinoa, that CHEESE that melts so nicely in the hotness of those grains (I think that is what quinoa is, still unclear) the bite of that green onion, that crunchiness of the has brown, that you could get from McDonald’s, but it’s not McDonald’s it’s YO kitchen, that ooey gooeyness of the egg ALL IN ONE. Oh & don’t forget the Sriracha! No better way to kick-start your day.

For those of you who need a photo of the quinoa for the grocery store, here you go =) Quinoa in 3 minutes. Say WHAT!?

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What more could you want in life? But like seriously…what more? I make this shit at LEAST once a week.

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FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


INGREDIENTS: (makes 1 bowl)

  • 1/2 cup of quinoa (Trader Joe’s Frozen quinoa is the quickest)
  • 2 frozen sausage links (chopped into pieces) – Or use bacon if you prefer
  • 1-2 eggs depending on your liking
  • 2 stalks of asparagus
  • 1/8 cup of cheddar cheese – shredded
  • Handful of chopped up cherry tomatoes
  • Small handful of chopped up bell pepper
  • 1/2 green onion chopped
  • 1 Frozen Hash brown
  • Sriracha
  • Salt & Pepper

DIRECTIONS:

  1. Sauté the bell pepper, tomatoes & asparagus for about 4 minutes until tender – once done put aside
  2. If you are using Trader Joe’s frozen quinoa microwave the bag for 3-4 minutes.
  3. Microwave the sausage links according to package.
  4. Toast the has brown according to package.
  5. While the quinoa/sausage is cooking fry your egg(s)
  6. Assemble our bowl. Top the quinoa with the sausage, bell peppers, asparagus, tomatoes, cheese, green onion, salt, pepper. Top with the egg(s) and drizzle Sriracha on top.
  7. ENJOY! =)

Chicken & Zucchini Noodle Caprese

I get all sorts of anxiety when I make new twists on Italian meals, since my boyfriend is Mr. Italy. I say “MOTZ-ER-ELLA” while he throws around the “MOOT-SA-RELL” or however real life Italians say it. So replacing his pasta with zucchini noodles, makes me sweat.

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Watching these grape tomatoes cook and shrivel up in this pan reminded me of watching my fingers turn into prunes when I am in the hot tub too long. Don’t let my description fool you. they were amazing! When you cook the tomatoes down a bit they don’t explode in your both when you bite into them. Definitely preferred.

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If you don’t have yourself a nice pair of kitchen shears, you should invest in some, because it makes “cutting chicken into 1 inch cubes” much much easier. Just don’t get chicken cutting happy and almost slice the top of your finger off !

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One thing I forgot to do here was cut the noodles in half after I spiralized them. They were never ending which made it super hard to serve. CUT your noodles folks.

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Once this was all mixed together and the Mozz was melted into the noodles…holy goodness!  The Italian, who I was so worried was going to shit on this noodleless Italian meal was seriously impressed and kept going back for me. #winning

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FINAL VERDICT: 5 BOMBSbombbombbombbombbomb


INGREDIENTS:

  • 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
  • Salt
  • 1/4 tsp dried oregano
  • 1 tbsp olive oil
  • 3 garlic cloves, chopped
  • 3/4 lb grape tomatoes, cut in half
  • pinch red crushed pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil (I used dried because I didn’t have fresh)
  • 1 large zucchini, spiralized
  • 2 oz fresh mini mozz balls, cut in half

DIRECTIONS:

Start by spiraling your noodles.

Season the chicken with 1/2 teaspoon salt, pepper and oregano. In a large non-stick pan, heat 1/2 tblsp oil over medium high heat. Add the chicken and cook through, about 6 minutes. Set aside.

Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 tsp salt and black pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften and wrinkly, 15 minutes.

Increase the heat, stir in the zucchini and basil, season with 1/4 tsp salt and cook 2-3 minutes. Add the chicken back to the skillet and add the mozzarella. Let the check melt & soften for about 30 seconds to a minute and serve.

ENJOY!

Sausage & Apple Stuffed Acorn Squash

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Are you a basic Fall bitch? I know I am, & I embrace it. I am so much of basic Fall bitch that this basics bleeds into the Winter. What says Fall more than squash? Acorn squash to be exact. NOTHING. This is one of my all time favorite meals. It’s great for both lunch or dinner & tastes even better as leftovers.

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Now, I will say be careful when cutting the squash in half. Mine was too hard so I got the knife in it as much as I could & then started slamming the squash on the countertop. I do NOT suggest doing this. NOT safe. Don’t be a dummy – put the squash in the micro for like 30 seconds or so and it will tender up.

IMG_2244The dark side of celery shows its face again here, so do with it what you want. I put it in the first time. I couldn’t “really” tell it was in there, but I could. So the next couple times, I left it out.

IMG_2246What makes this recipe so “fally” is the pumpkin spice that is added to the stuffing. You would think being the basic Fall bitch I am that I would have this in my cabinet – but I don’t so CINNAMON it is. Totally the same.

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I think a nice chicken apple sausage would make this  recipe even better. Next time.

FINAL VERDICT: 5 BOMBS!bombbombbombbombbomb


 

INGREDIENTS:

  • 1 Acorn Squash
  • 2 tbsp olive oil
  • Large Onion
  • 1 Celery Stalk
  • 1 lb Ground Sausage
  • 1 Large Apple
  • 1 cup cooked rice
  • 1/2 tsp Pumpkin Spice
  • Salt & Pepper To Taste

DIRECTIONS:

  • Slice your Acorn Squash in half. Scoop out the center, & remove the seeds.
  • Pour about 2 tbsp of olive oil on a cookie sheet.
  • Season your squash with salt and pepper and lay cut side down on the cookie sheet.
  • Cook approximately 30 minutes, until the squash is tender and soft.
  • While the squash is baking, start making the stuffing.
  • Dice half of a large onion & 1 stalk of celery. Cook until soft and translucent in 1 tbsp of olive oil.
  • Remove from the pan to keep from burning.
  • Add about 1lb of ground sausage and brown.
  • Dice 1 large apple and add to the pan. Add the onion and celery back into the pan.
  • Cook 1 cup of white rice (I used Minute Steamed Frozen White Rice) and add that to the mixture.
  • Season with 1/2 tbsp of pumpkin spice and salt & pepper to taste.

Potato & Kale Hash

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Breakfast for Dinner. Breakfast for Lunch. Just Breakfast. Gimme ALL of the above please. It’s eggs, it’s potatoes, it’s sausage or bacon or whatever the hell you want on the side and it’s KALE so OBV it’s HEALTHY. I am about to lay some heavenly goodness on you all.

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Who knew there were purple potatoes. Not I, not I. Theses colorful fellows will brighten up that Instagram pic I know you are going to post of this slamming breakfast. #nofilter

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Love the sound of potatoes sizzling in a cast iron. If you don’t have a cast iron skillet, as I have said before, GO GET ONE. Everything you ever make will taste better, forever & ever, AMEN.

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And then BAM. You add in these colorful yellow, red & orange peppers and those green chives and your Instagram game is even more on fleek.

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Not sure what was so different about this kale. I have made this recipe 4 times already and after the first time just used regular kale, which worked just fine.

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Tucking these eggs into the hash was so satisfying. “Goodnight little egg. Bake away, bake away. Get all the aromas”

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This breakfast, which was originally was made as a dinner, but to me it’s a breakfast, and I only make for breakfast now, is one of my favorites. There are so many different elements that the texture of everything is just perfect. That oozing egg, that crunchy potato on the outside and nice and potatoey on the inside. Kale – healthy as fuck . Serve this shit with a side of bacon and BOOM ya done!

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


 

INGREDIENTS:

  • 2 Eggs
  • 4 Ounces Sweet Peppers
  • 2 Cloves Garlic
  • 2 Scallions
  • 1 Bunch Kale (Lacinato  kale if you can find it)
  • 1 Pound Multicolored Fingerling Potatoes
  • 1 Bunch Parsley
  • 2 Ounces Aged Cheddar Cheese
  • 1 Mini Bottle Tabasco Hot Sauce

DIRECTIONS:

Preheat the oven to 400°F. Wash the produce. Cut off & discard the stem, ribs and seeds of the sweet peppers then thinly slice into rings. Grate the cheese. Mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems. Slice the potatoes into ¼-inch-thick rounds on an angle. Cut off and discard the root end of the scallions; thinly slice.

In a large pan (oven-safe, preferred), heat 2 tsps of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.

Reduce the heat to medium and add 2 tsps of olive oil to the pan. Add the scallions, sweet peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Turn off the heat. (If you don’t have an oven-safe pan, transfer the hash to a baking dish.)

Using a spoon, create 2 pockets in the hash. Crack an egg into each pocket; season with salt and pepper. Top the eggs and hash with the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Garnish the baked hash with the parsley. Serve with the hot sauce on the side. Enjoy!

Full Recipe can also be found here.

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Shitake Mushroom & Kale Ramen

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Moving on up in the world with this classy ramen. Drop the flavor packets and whip out those shiitake mushrooms! (No, don’t really throw out the ramen flavor packets – who knows when those could come in handy)

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When you buy shiitake mushrooms instead of normal mushrooms to go with your steak and then you have these shiitake mushrooms lying around, make this soup. If you are like me, you will 100% have packages of ramen soup in your cabinet, for those days where you are being lazy AF and just want to chill and have massive amounts of sodium intake.
FullSizeRender-2The fresh veggies in here were amazing. Two of my favorites, kale and green onion. Couldn’t be happier. It gave the soup amazing texture (I hate that I just said that but it’s true). The flavor was a bit spicy but not enough where I was running for those Kleenex.

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Definitely add the siracha. Because why wouldn’t you …?

I put the leftovers in a container that Chinese food had come in, like what egg drop or miso soup comes in and I felt like I was running my own Chinese food takeout operation right from my kitchen.

FINAL VERDICT: 5 BOMBSbombbombbombbombbomb


INGEDIENTS:

  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1 cup chopped kale
  • 1/2 cup thinly sliced shiitake mushrooms
  • 3 sliced green onions
  • 3/4 teaspoons ground ginger
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon chili garlic sauce
  • 1 packet of ramen (not the seasoning)
  • Siracha – amount to your liking

DIRECTIONS:

  1. Heat the olive garden in a medium pot. Once it is hot, add in the onion, mushrooms and kale. Starr until softened.
  2. Add the ginger, salt, pepper and chili garlic sauce. Stir for a minute or two. Add the vegetable broth and bring to a boil.
  3. Add the ramen noodles into the boiling broth. Cook until the noodles are done (approx 3 minutes)
  4. To serve, pour into a bowl and drizzle some siracha on top.

ENJOY!

Balsamic Marinated London Broil Steak with Pan-Fried Zoodles

IMG_3584Get the zoodle maker out & slap some meat on top of it. Made this treat months ago. Why am I posting this now? Mainly because I wanted a friendly reminder to myself to do it again ASAP.

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Anything fried tastes like heaven, and I classify pan frying just the same. When you make your zoodles, make sure you leave enough time to let them sit and drain. If you twist those zuccs in the zoodle maker, and then get right to cooking, your noodles will be watery and no one wants a watery noodle. Pat them dry with a towel before you start cooking as well.

IMG_3578Steak, marinated in garlic and balsamic sounds simple, but comes out tasting tasty mm mmm good. This whole meal was simple and quick but oh so tasty, Careful how much red pepper flakes you use, because it can end up clearing out your sinus’ if you aren’t a hottness fan.

IMG_3582FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


INGREDIENTS:

Steak:

(1) 1.5-2 lb London broil steak

4 TBSP balsamic vinegar

4 TBSP olive oil

2 cloves garlic, minced

1.5 tsp salt

1/2 tsp pepper

Noodles:

8-9 zucchini, ends cut off

1 tsp red chili pepper flakes

1-2 cloves garlic, minced

salt and pepper to taste

Few tablespoons olive oil

DIRECTIONS:

Combine all steak ingredients in a large Ziploc bag and seal. Let marinate for a few hours in the fridge. (Meanwhile, get noodles ready–instructions below)

Slice your noodles, whichever way you can. Put all the noodles into a strainer and sprinkle with some salt, toss to coat. Let sit for a 1/2 hour or so and allow the water to drip out. Then pat down with a paper towel.

Once the meat is ready, heat a few tablespoons of olive oil in a large skillet over medium-high heat. Place steak in pan and allow to cook for 6-7 minutes. Flip meat over, cook another 5-8 minutes, depending on thickness. Try not to over cook or it will get tough!

When the meat is done, take it out of the pan and wait 10 minutes before slicing

Add a bit more olive oil to the skillet with the drippings from the steak over medium heat. Add remaining ingredients and stir continually until noodles are beginning to brown and are softened.

Serve the steak over the noodles =)

ENJOY =)

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

IMG_8207Crock pots are the best on days when you are just doing a million and one things & you don’t want one of those things to be slaving over the stove. This past weekend was renovation central in the kitchen. Cleaning & scrubbing cabinets, to painting cabinets, to glazing cabinets, and waiting hours on hours in between for drying. That being said, the less cooking taking place in a torn apart kitchen, the better.

This was probably one of the quickest and easiest crock pot meals I have ever made. Throw some seasonings together and run them into the meat. Add some water and boom. Ya done son. Then take 4 minutes of your life to stir some other ingredients in a pot and you have a glaze. BOOM. Dinnah time.

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Honestly, when have you eaten a pork tenderloin and had it NOT be good? If you have, I question the expiration date on that meat you used, because pork tenderloin has never let me down in my 27  years of existence. A baby could have probably eaten this pork it was so tender. #NoTeethNeeded #Babies&EldersWelcome. This one I love specifically because it was savory from the seasonings that cooked into the meat for hours, but it was also sweet from the glaze. A perfect pair.

I served this with some roasted asparagus (always makes the boyfriend happy) and some classic rice pilaf that never lets you down either. Slam dunk.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb


 

INGREDIENTS:

  • 1 teaspoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1/2 cup water
  • 2 pounds pork tenderloin
  • 1/2 cup brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tablespoons soy sauce

DIRECTIONS:

  • Mix together all the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
  • Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6.5 hours
  • 1 hour before the roast is finished start to prep the glaze.
  • Mix together the the brown sugar, cornstarch, balsamic vinegar, water, and soy sauce in a small pot.
  • Stir over medium heat until the mixture thickens. This should only take a few minutes.
  • Brush the roast with the thickened glaze 2 to 3 times during the last hour of cooking.
  • Save some of the glaze to serve on the side.
  • ENJOY! =)