Skillet Poached Eggs

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Sooo when you hear eggs, you normally think breakfast, as we did, so a few weeks ago we whipped out the skillet & whipped up this bad boy thanks to Cooking Light. It was, let’s say…a different spin on breakfast. I mean the sauce was BOMB but the eggs were this weird add on. They were just there & I wished they were pasta and not eggs.

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A week or so later I was making a quick dinner – pasta – because past is life, and didn’t want that Ragu ish, but also did not have 4 hours to watch sauce cook, so I decided to whip this up again minus the huevos, chives and feta. I know I say feta is betta, but not here.

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This literally takes .5 seconds to make (not LITERALLY) but like, literally mad quick. Add some crushed red pepper so some spice and it’s a party. Kick the feta to the side as I mentioned before, & grab that parmesan and shake the shit out of it all over your plate.

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There really isn’t much more to say. It’s sauce people. You really can’t mess this up. Just skip step 3 below and don’t worry about 5 & 6 – unless you like meh eggs. Eggs shouldn’t be meh.

FINAL VERDICT WITH EGGS: 2 BOMBS bombbomb

FINAL VERDICT JUST SAUCE: 4 BOMBS bombbombbombbomb______________________________________________________________________________________________

INGREDIENTS:

  • 2 tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 3 garlic cloves, chopped
  • 1/4 cup water
  • 2 tsp. red wine vinegar
  • 1 tsp. chopped fresh oregano
  • 3/4 tsp. salt
  • 1 28 oz can unsalted crushed tomatoes
  • 1 oz. feta cheese, crumbled (about 1/4 cup)
  • 1/4 tsp ground pepper
  • 2 tbsp chopped fresh chives
  • 1 tbsp fresh oregano
  • 4 large eggs

DIRECTIONS:

  1. Heat oven to 375 degrees
  2. Heat oil in large cast iron skillet over medium heat. Add onion & bell pepper – sauté for 10 minutes. Add garlic & cook 2 more minutes, stirring occasionally. Add 1/4 cup water, oregano, salt, crushed tomatoes, and red wine vinegar. Bring to a boil and cook 10 minutes or until sauce is slightly thickened.
  3. Stir in the feta
  4. Form 4 (2 inch) indentations in the sauce with the back of a spoon. Crack the eggs one at a time into the indentations. Sprinkle black pepper over the eggs. Place pan into the oven and back at 375 degrees for 12 minutes or until the whites of the eggs are set.
  5. Sprinkle with chives and oregano.
  6. Divide the eggs and sauce onto plates

ENJOY =)

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Salad with Dry Rubbed Chicken

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Guest blogger: Larry =)

It’s good to be here. The other night Dev was at barre and asked me to whip up some dinner. It would have been easy to do take out, but I’m a fighter, a DIY’er, and a lover of croutons. A few weeks ago I found a dry rub chicken recipe on Pinterest (yea, yea I use Pinterest now and then). That recipe was for a bone in chicken slow cooked on the grill, and it came out amazing. Knowing how hard Dev pumps those long legs at barre, I knew she was going to have the appetite of that stoner kid I knew in high school who would smoke a joint and eat a bucket of KFC like it was his last meal.

Anyways, I decided to dry rub a couple of cutlets and pair it with a salad of baby greens. Let’s be honest, it really wasn’t too hard, but it’s the thought that counts. And sometimes simple is best. So here’s how it went down – I mixed the rub, covered all sides of the breast, and threw it in the convection toaster for 25 minutes. So easy.

Onto the salad… I hate it when my dressing isn’t evenly spread across the leafy greens, so while the breasts were cooking, I tossed a salad and dressing in a big bowl like that fancy salad place in South Norwalk. All pretty straightforward, right?

So, I really wanted to get Dev excited and show her that I can go the extra mile when challenged (I also wanted to get lucky), so I sliced up some strawberries, grabbed a handful blueberries and artfully laid them out on top of the salad. I delicately laid the chicken breast across the top of the salad like Goldilocks sleeping in the third bears bed.

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Net, net was that I caught her off guard and succeeded – on all fronts – heyyyoooooo. The result was a perfectly cooked chicken breast with the slightest hint of sweetness and spice over a perfectly dressed salad.

So thats’ all I have to say about that. Thanks for having me and I hope Dev’s biggest fan, Tony is able to impress his baby mama with this meal.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb______________________________________________________________________________________

INGREDIENTS:

  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 2 tbsp brown sugar (dark)
  • 1/4 tsp cayenne pepper
  • 2 tsp chile powder
  • 2 tsp paprika
  • 1 1/2 tsp pepper
  • 1 tsp salt
  • 3 pounds bone in chicken OR just chicken breasts
  • Leafy greens
  • Italian dressing
  • Blueberries
  • Strawberries
  • Tomatoes
  • Gorgonzola Cheese
  • CROUTONS

DIRECTIONS:

  1. Combine all spices
  2. Rub the rub on the chicken
  3. Cook for 25 minutes in the oven at 400 degrees
  4. While the chicken is cooking, dress the greens with Italian dressing
  5. Throw some blueberries, sliced strawberries and tomatoes in there
  6. Sprinkle Gorgonzola cheese on top
  7. Blast it with some croutons
  8. Place cooked chicken on top

ENJOY =)

Cheesy Sausage Pasta

Holy shit has it been long time. Like what has even happened since my last post? I’ve cooked a fucking lot and shared NOTHING. Kinda selfish no? I am back! I am committed. Let’s fucking go! PS. I got engaged this Spring so, THAT is exciting ❤ #SappyPlug. Love you boo 😉

Okay! So tonight I got home, and was all ready to make some sausage and peppers, so I went onto the Pinterest to see if there were any fun new ways to spice this classic recipe up and when I saw the word CHEESE…BYE. Larry the semi lactose intolerant isn’t home, so ALL the cheese (2 cups of shredded to be exact) is about to be consumed. I can legit hear this shit bubbling in the background as I type. I swiped this recipe from Budget Savvy Diva.

Throw some Avicii on. Preferably this Jam I listened to and just get your fucking cook on people.

What I loved about this recipe was I legit had everything already on hand. I felt resourceful AF. “I KNEW these million cans of diced tomatoes and chicken broth would come in hand one day..”

Not going to lie, I was bugging a bit about the pasta not being submerged in the liquid, so I added a little more broth. Don’t think it was necessary, but if you have anxiety like been, drown those noodles.

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Couple tips here: Use a pan that you know you have a top to. If you don’t I hope you are again “resourceful AF” like me and have a baking sheet to “lower heat and cover”. #LifeHacks. (BRB running to serve myself seconds)

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Yo people. HERE IS THAT 2 CUPS OF CHEESE. HOW HOT IS THAT!?

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I literally moaned as I took my fist bite.

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I was too fucking ravenous and didn’t let the sauce sit at all, which you can see in the picture above, and just shoved steamed cheesy pasta and cheese into my mouth like a savage, but not before texting Larry a pic, telling him to come home because I made WAY too much food.

Let this sit for like 5-10 minutes and the sauce becomes even creamier and cheesier.

FINAL VERDICT: 5 BOMBS bombbombbombbombbomb_____________________________________________________________________________________________

INGREDIENTS:

  • 1 TBSP Olive Oil
  • 1 lb Sausage (I cut mine into bit sized pieces before cooking)
  • 1/2 cup diced onion
  • 1 tbsp minced garlic
  • 2 cups chicken broth
  • 1 (14 oz) can diced tomatoes
  • 1/2 cup milk
  • 8 oz dry pasta
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups Shredded cheddar-Jack cheese
  • 1/4 tsp Red Pepper Flakes
  • 1/3 cup chopped scallions, for garnish

DIRECTIONS:

1.Splat that olive oil in a pan (I used a skillet) over medium heat. Add your onions and sausage. Cook for 5 minutes, add garlic, salt, pepper, and red pepper flakes. Cook for 2 more minutes

2. Add chicken broth, tomatoes, mik and pasta to pan. Bring the mixture to a boil. Once boiling, lower the heat and cover for 15 minutes.

3. Once the pasta is cooked, stir in the cheese.

4. Garnish with the scallions and serve.

ENJOY =)

RICOTTA GNOCCHI – The Spread, South Norwalk, CT

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Fluffy like a hot marshmallow in your mouth. It was lighter than your normal gnocchi, so I thought I wasn’t getting as full as fast, but that was a sick joke, once I ate the whole plate and had a food baby inside me. Note to self: EAT SLOW EVEN WHEN YOU FEEL LIKE YOU ARE EATING AIR.

The braised veal in here was so damn tender, it melted in my mouth. And the sauce. Yes. Just yes. Give me more please.

This was a special when I ordered it I think ? So if they don’t have it again I am sorry, that I am not sorry that you missed out on this heavenly dish. JUST kidding it’s still there. I just checked, just for you.

This would be a perfect meal on one of these cool fall days. With a side of brussel sprouts because they also have KILLER brussel sprouts and killer everything else to be honest. The Spread is the place to be!

PS. I had this in March. For my birthday. And I am still dreaming about it and decided it wasn’t too late to share. You’re welcome.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


RICOTTA GNOCCHI

braised veal | sage veloute

Visit the spread today for the bombest of bomb food!

http://www.thespreadsono.com/index.html

Tandoori-Spiced Chicken with Green Lentils, Heirloom Eggplant & Cucumber-Mint Yogurt

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Soooooooo about this meal. I liked the yogurt sauce and yup that’s about where the liking ends. I have never had Indian food so when this meal was sent to me via Blue Apron I was a little nervous.
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When I was going through the ingredients I was like alright, eggplant, lentils, chicken, basil this is going to be great! I can do this!

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My makeup was halfway down my face after cutting the onion, basically looked like a creepy clown. IMG_1554

Started mixing the spices and that is when everything went downhill. The smell… was NOT okay. I started sweating and gagging. Yum right? All I wanted was for the meal to be done and instantly stated trying to think of ways to make the condo NOT smell of this horrid smell.

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This yogurt sauce was bomb.com though. I would 100% just make the chicken breasts again and top it with the yogurt sauce and maybe serve it on plain lentils? Or plain rice?IMG_1556I ate half of the meal, and it wasn’t like I was literally vomming, but I just couldn’t. I think the smell had just gotten to me so much there was no enjoying anything after that. To solve the problem of the smell, I went on to bake a batch of sugar cookies, blueberry muffins, and then made my own perfume with a DIY kit from DarbySmart.com. I also lit about 68 candles.
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I will try Indian again, not not this spice. no no no.

FINAL VERDICT: No Bombs, possible VOMvom


Full Recipe on Blueapron.com

INGREDIENTS:

  • 2 Boneless, Skinless Chicken Breasts
  • ½ Cup Green Lentils
  • ½ Cup Low-Fat, Plain Greek Yogurt
  • 1 Heirloom Eggplant
  • 1 Persian Cucumber
  • 1 Yellow Onion
  • 1 Large Bunch Mint
  • 2 Teaspoons Tandoori Spice Blend (Sweet Paprika, Ground Coriander, Ground Ginger, Garlic Powder & Ground Cayenne Pepper)
  • 1 Tablespoon Lentil Spice Blend (Garam Masala, Ground Turmeric & Whole Black Mustard Seeds)

DIRECTIONS:

  1. Wash and dry the fresh produce. Cut off and discard the stem end of the eggplant; medium dice. Peel and small dice the onion. Using a box grater, grate the cucumber into a medium bowl. Pick the mint leaves off the stems; discard the stems.
  2. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the lentil spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until the spices are toasted and fragrant.
  3. Add the lentils and 3 cups of water to the pan of eggplant and onion; season with salt and pepper. Cook, stirring occasionally, 24 to 26 minutes, or until the lentils are tender. Remove from heat. Season with salt and pepper to taste.
  4. While the lentils cook, using a spoon, press down on the grated cucumber to release any excess liquid; discard the liquid. To the bowl of drained cucumber, add the yogurt and half the mint (finely chopping just before adding); stir to combine and season with salt and pepper to taste.
  5. While the lentils continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper and the tandoori spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Remove from heat. Transfer the cooked chicken to a cutting board.
  6. Stir half the cucumber-mint yogurt into the pan of cooked lentils; season with salt and pepper to taste. Thinly slice the cooked chicken. Divide the cooked lentils between 2 dishes. Top with the sliced chicken. Garnish with theremaining mint (finely chopping just before adding). Serve with the remaining cucumber-mint yogurt on the side. Enjoy!

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Southern-Style Shrimp & Grits with Corn, Zucchini & Cherry Tomatoes

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More cheese please! I don’t think I have mastered the making of grits. They came out good and were creamyish, but they still felt kind of gritty in my mouth. I know, I know, grits should be gritty of course, but this was more gritty than a grit should be. After saying that all I can think is “How much wood should I woodchuck chuck?”

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A couple things that would have made this recipe better in my opinion. 1. MORE CHEESE than what the recipe calls for. The cheese gets put into the grits and I so badly wanted more. 2. When the directions tell you to pit the lemons, pit them. I didn’t because I was lazy and it was 9:45 at night and I was starving, but that left me with pits in my meal that escaped into the pan when I was squeezing the lemons. Sneaky little suckers.
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The shrimp was seasoned perfectly with paprika. If you wanted this to be a bit spicier, I would say to add a TINY bit of cayenne pepper. IMG_1639

Here are the grits that I think I made okay? They are no Paula Deen though that’s for sure. The recipe calls for lemon zest in the grits, but nothing skeevs me out more than zest, so I happily skipped that step. 
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The recipe keeps saying to “season with salt and pepper” pretty much ever 2 steps, which worried me that I would end up eating only salt and pepper for dinner so I didn’t add it as much as it said. Tip. ADD SALT. The first couple bites needed a little bit a salt help. The zucchini was an awesome addition that I have never had in Shrimp and Grits before. I was about it! I think I will add a dash of hot sauce to the leftovers when I eat them for lunch!

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FINAL VERDICT: 3 Bombs bombbombbomb

If you want to be a bit healthier try our this Faux Shrimp & Grits Recipe!


Recipe below or at BlueApron.com

INGREDIENTS:

  • 10 Ounces Shrimp
  • ¾ Cup Yellow Grits
  • 3 Scallions
  • 1 Clove Garlic
  • 1 Ear Of Corn
  • 1 Lemon
  • 1 Zucchini
  • 2 Ounces Cherry Tomatoes
  • 3 Tablespoons Butter
  • 2 Ounces Cheddar Cheese
  • 1 Teaspoon Smoked Paprika

DIRECTIONS:

  1. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic. Cut the corn kernels off the cob. Using a peeler, remove the lemon rind, mince to get 2 teaspoons of zest (or use a zester). Quester and deseed the lemon. Medium dice the zucchini. Halve the tomatoes. Grate the cheese. Pat the shrimp dry with paper towels and place in a medium bowl; toss with the smoked paprika.
  2. In a medium pot, heat 3 cups of water and a big pinch of salt to boiling. Once boiling, stir in the grits, lemon zest and corn; reduce the heat to low. Cook, stirring frequently to break up any clumps, 10 to 12 minutes, or until the water has been absorbed and the grits have thickened. Remove from heat. Stir in the cheese and half the butter; season with salt and pepper to taste. Cover and set aside in a warm place.
  3. While the grits cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the spiced shrimp; season with salt and pepper. Cook, flipping occasionally, 2 to 4 minutes, or until browned and cooked through. Transfer to a plate. Wipe out the pan.
  4. In the pan used to cook the shrimp, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and white bottoms of the scallions; season with salt. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant.
  5. Add the zucchini to the pan of vegetables; season with salt. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. 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. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and the tomatoes have softened slightly. Remove from heat. Season with salt and pepper to taste.
  6. Divide the cooked grits between 2 dishes. Top with the finished vegetables and shrimp. Garnish with the remaining green tops of the scallions. Enjoy!

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Baked Cod & Fregola Sarda

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I’m baaaack. This summer has been full of traveling and helping build a house, so have had no time to cook, or should I say take pictures of me cooking/write about cooking/post about cooking. During this cookless summer I have also heard a ton of people rave about Blue Apron. So I finally jumped on the band wagon and gave it a whirl. Prepare for a bunch of new  recipes in the new couple weeks – thanks to my new bestie Blue Apron.

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First off, when you receive the box it’s like opening a present on Christmas morning. Each little box had another surprise. Tomato!? Vinegar in a mini bottle!? YES!!

IMG_1539Chopped up all the veggies – cried during the onion cutting per usual. Why is parsley do dirty all the time? It’s like someone swept a garden with is as a broom. I put OLIVES in this dish. I grew a pair and smashed them, pitted them, chopped them and BOOM -ate  them and didn’t hate it. (only because so many other flavors took over my mouth). I still hate olives. Let it be known.

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I always love finding new ways to prepare fish. I feel like I always go in the same direction. Lemon & pepper. Siracha cream. Panko encrusted. I never think to not worry about the seasoning on the actually fish itself, but just include a side like these veggies that provide most of the flavor. I don’t know what this is called. Sarda? That was in the title of the recipe so maybe that’s it who knows. I just called it sautéed veggies in a tomato, vinegar sauce. Aka BOMB.

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The fish only took about 5-7 minutes to cook. It was only seasoned with salt and pepper, but with everything combined it was delish. This Fregola pasta was interesting as well. At first when I read the name I was like uh what am I eating? When I Googled it and found out it was a pasta I was ALL ABOUT IT ! My new fav, except when I tried to strain it and it all fell through the holes in the strainer. I digress…. I love how Blue Apron sends you print outs of these recipes & posts them online as well, because I will 100% be making this again.

FINAL VERDICT: 4 BOMBS bombbombbombbomb


Full recipe from Blue Apron found here 

Ingredients:

  • 2 Cod Fillets
  •  Cup Fregola Sarda Pasta
  • 4 Ounces Green Beans
  • 1 Tomato
  • 1 Red Onion
  • 1 Large Bunch Parsley
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Tomato Paste
  • 1 Ounce Castelvetrano Olives
  • 2 Teaspoons Braised Vegetable Spice Blend (Herbes De Provence, Garlic Powder & Crushed Red Pepper Flakes)

Directions:

  1. Boil a pot of salted water. Add the pasta. Cook 15 minutes, or until tender. Remove from heat. Drain and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper to taste.
  2. While the fregola sarda pasta cooks prep the veggies. Cut the ends off the green beans, and cut them in half. Dice the tomatoes into medium pieces. Peel and dice the onion into medium pieces. Separate the sparsely leaves from he stems. Smash the olives with the side of a knife; remove and discard the pits, then roughly chop.
  3. Heat 2 teaspoons of olive oil on medium-high in a pan. Add the green beans and onion; season with salt and pepper. Cook, stirring occasionally, 5 minutes. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes.
  4. Add the tomato, olives, vinegar, spice blend and ½ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 8 minutes or until the sauce is thickened. Season with salt and pepper to taste. Transfer to a bowl and set aside & cover with foil to keep warm. Wipe out the pan.
  5. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high. Add the seasoned fillets and cook 2 to 4 minutes per side, or until golden brown and cooked through. Remove from heat.
  6. Divide the cooked fregola sarda pasta between 2 dishes. Top each with a cooked cod fillet and the finished vegetables. Garnish with the parsley. Enjoy!

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