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Recipe: Blue Apron, Spiced Chicken Souvlaki

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This is the recipe for my Meal #2 with Blue Apron.   It was very tasty and full of flavor with the added spices.   The potatoes were a nice addition to the main course however I think it was too many carbohydrates for one meal.   My only issue with the meals is the fact they are for 4 servings.   I wish there was a meal plan for 2 servings.   If I have leftovers I only like them for two days maximum.   I was able to stretch the meal by taking it for lunch

Ingredients

  • 12 Boneless, Skinless Chicken Thighs
  • 4 Pocketless Pitas
  • 1/2 cup greek yogurt
  • 3 cloves of garlic
  • 1 lemon
  • 1 pound of russet potatoes
  • 1 Romaine Heart
  • 1 Red Onion
  • 1 Bunch Mint
  • 2 Tablespoons Tahini
  • 2 Tablespoons Za’atar

Instructions

  1. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut each half into 3 equal-sized wedges. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Peel and mince the garlic. Cut off and discard the root end of the lettuce; thinly slice the leaves crosswise.
  2. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, skin sides down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
  3. While the potatoes roast, in a medium bowl, combine the yogurt, tahini, half the mint (tearing just before adding) and the juice of all 4 lemon wedges; season with salt and pepper to taste
  4. While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
  5. While the potatoes continue to roast, add the garlic and onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 4 minutes, or until browned and softened. Remove from heat and season with salt and pepper to taste.
  6. While the garlic and onion cook, carefully place the pitas directly on the oven rack. Toast 2 to 3 minutes, or until warm and pliable. Remove from the oven and transfer to a serving dish. Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken and cooked garlic and onion between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with the remaining mint. Enjoy!

Recipe credit: Blue Apron, Spiced Chicken Souvlaki 

Superbowl Recipe – Yummy Hoagie Dip, Best Dip for a Party

*The recipe below is if you prepare the day before serving.

SUPERBOWL RECIPE- HOAGIE DIP

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INGREDIENTS

  • 1/2 pound cooked ham
  • 1 teaspoon oregano
  • 1 teaspoon Italian Seasoning
  • 2 tablespoons mayonnaise
  • 1 small, onion
  • 2 medium tomatoes, remove seeds
  • 1/2 head of lettuce
  • 1/2 pound provolone cheese
  • 1/2 pound hard salami
  • 2 French baguettes, sliced
    INSTRUCTIONS
  1. Chop ham, salami, and provolone cheese into small pieces. Set in a large bowl.
  2. Chop lettuce. Add mayonnaise, oregano and Italian seasoning. Mix well and store in a refrigerator.
  3. Chop onion. Store in a storage bag and refrigerate.
  4. Chop tomatoes and remove seeds to eliminate excess water in the dip. Store in a storage bag and refrigerate.
  5. Before serving, add the onion and tomatoes. If needed, add additional mayonnaise. Sprinkle top with additional oregano and Italian seasoning according to your taste
Source: D.Ross

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Snickerdoodles – Holiday Baking with Butter and Cinnamon Sugar

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This was my first time baking Snickerdoodles.  My 10yo had them at a school event so she insisted I bake for our Christmas cookie list.   I never tried a Snickerdoodle so this new for me.   I scoured Pinterest for a recipe and found multiple recipes most required cream of tarter.   Finally, I found a recipe that did not have cream of tartar as an ingredient.   This led to me researching the need for cream of tartar and found it is leavening agent when combined with baking powder.   I would say a snickerdoodle is a butter cookie rolled in cinnamon sugar.  My 10 yo gave these two thumbs up!

Thanks to WannaComeWith for this simple recipe:

Ingredients:

2-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

1 cup unsalted butter, at room temperature

1-1/2 cups sugar

2 large eggs

FOR COATING

2 tablespoons sugar

2 teaspoons ground cinnamon

Here is the link for the rest of the http://wannacomewith.com/2013/03/snickerdoodles/recipe, Happy Baking!

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Cinnamon Sugar

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Carrot Cake with Cream Cheese Frosting for Holiday Dessert

Carrot Cake – Thanksgiving Dessert

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For this carrot cake recipe, it was a real winner for Thanksgiving.  I found this recipe at AllRecipes.com.   This is one of my go-to sites for recipes.   A few tweaks to the recipes I omitted the coconut.  I love carrot cake however I am not a fan of extra ingredients like coconut and raisins.    The finale  of  the cream cheese frosting  which is absolutely delicious.

The recipe is as follows:

Ingredients

  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 (15 ounces) can crushed pineapple, drained
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 cup chopped walnuts
  • 1/2 cup butter
  • 1 (8 ounces) package cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar

Click the link above for the rest of the recipe.   As you can see  I covered the remainder of my walnuts around the cake.   A baking confession:  After I poured the cake batter in my three cake pans I forgot to shake the pans to evenly spread the cake batter.  Once the baking time was over I realized that two of my three cake pans were uneven.   Frosting hides blunders and the walnuts was a nice added touch.     I hope you enjoy as much my family!!! This is now my go-to recipe for CARROT CAKE!

 

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Baking Recipe for Fall – Apple Bread

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Why do I love Pinterest?  It is a visual smorgasbord of everything you can think of eating or making in your kitchen.  This is another hit from Pinterest one of the best new Apple Bread RecipeI have tried.   It is definitely moist and the crumb topping is the best part of the recipe.

1 cup sugar
½ cup butter softened
2 eggs
2 tablespoons sour cream
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 cups apples, peeled and finely chopped
Topping ingredients:

4 tablespoons butter, softened (room temperature)
4 tablespoons sugar

Click the link above to get the full recipe!  I hope you enjoy!

Donut Recipe: Buttermilk Donuts

National Donut Day!

Best Donut Recipe

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After trying baked donuts, I was determined to find a real donut recipe.    “REAL” meaning a recipe that includes yeast and the donuts are  FRIED ! Keep in mind this is not a staple, however, this recipe is KID APPROVED.     I made 12 minus my one donut, these two ate the remaining 11 donuts.    These will definitely be an occasional treat for the kids.

I also need to invest in a donut cutter.   It never fails I always try a new recipe and then find one ingredient missing.    My go-to trick for no buttermilk is to add 1 TBSP of vinegar to 1 cup of milk and let it set.     I decided to make 6 glazed donuts + holes and 6 cinnamon sugar + holes.

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Ingredients:

Click below for the full recipe.  Thanks a bunch to the recipe author.   We are definitely adding to the recipe box.

Recipe credit:Food.com

Honey Cornbread Muffins

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Another recipe for my recipe box from Pinterest

Honey Cornbread Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1⁄2 cup granulated sugar
1 tsp salt

The remainder of the recipe can be found here: Honey Cornbread Muffins

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I made  two batches of the muffins.   For my first batch I added a small can of creamed style corn.   These are kid approved.   My kids loved them which is why I had to make a second batch.  The muffins were delicious with butter.

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Cooking and Baking By Me: Banana Cake

This recipe has made another comeback! We tried this recipe in 2015 and it was hands down the best! KID APPROVED!

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For the wonderful recipe I found on PINTEREST, check the complete recipe click the link below:

Recipe

Ingredients

2 Cups Sugar
2 Eggs
1 Cup Vegetable Oil
1 Cup Sour Milk (1 cup milk & 1 tbsp vinegar)
3 Cups Sifted Flour

Grandmas Banana Cake

The next time I bake I may add a 1 cup of BUTTERMILK instead of using the sour milk

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I let it cool in my pan for about 10 minutes on a cooling rack.  Do not forget to thoroughly oil and flour your cake pan.   I dusted the cake with confectioner’s sugar.

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Recipe: Cooking DIY Meals – Baja Fish Tacos

Recipe : Baja Fish Tacos

 

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In the past few days, I have been craving fish tacos, empanadas and pico de gallo.  On my visit to Iron Hill Brewery, I tried the Baja Fish Tacos and they were absolutely delicious.

Where do I go for a great recipe?  Pinterest, of course!!!  Now I must include a disclaimer for my version of this recipe.   For some reason, Wegmans was all out of the 10oz shredded red cabbage so I had to improvise.   I had the produce department cut a head of red cabbage in half and I decided to purchase the Hellman’s Chipotle mayonnaise.   Per the recipe I added 2 TBSP of lime juice and a 1/4 tsp of minced garlic.  The best part was doing a beer batter for the first time.    I believe the holiday season wiped out the seafood department of all the fresh cod.   Unfortunately, I had to buy frozen cod and to my surprise, it was not bad.  My craving was truly satisfied.

Cabbage Slaw, the color was absolutely beautiful and the fragrance of fresh cilantro and red onion, awwww

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1 cup of Hellmann’s Chipotle Mayonnaise, added 2 TBSP of lime juice and 1/4 tsp of minced garlic 

 

Dredge fish slices in beer batter

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Cooked about 5 minutes on each side until golden brown………

 

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My final dish, I added  pico de gallo.  This recipe was totally delicious and I expect to make it again and again.

 

This is the recipe for Baja Fish Tacos  I used as my inspiration and craving for fish tacos.   In addition to this recipe, there are other amazing recipes on this site.    I hope you enjoy as much as I did.   The joy of cooking is making a recipe all your own.  I love to save time in the kitchen so if I can decrease prep time I am all for it.

RecipeBajaFishTacos

By Jennifer Segal (slaw and chipotle sauce adapted from Cook’s Illustrated)
Servings: 4
Total Time: 40 Minutes

Ingredients

For the Cabbage Slaw

  • 5 cups (or one 10-ounce bag) shredded red cabbage
  • 3 tablespoons minced red onion
  • 1/2 cup fresh chopped cilantro
  • 3 tablespoons cider vinegar
  • 1-1/2 teaspoons vegetable oil
  • 1/2 teaspoon salt

For the Chipotle Sauce

  • 3/4 cup mayonnaise, best quality such as Hellmann’s
  • 2 tablespoons lime juice, from one lime
  • 2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
  • 1 large garlic clove, roughly chopped

For the Beer Batter

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup beer

For the Fish and Tortillas

  • 1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
  • Vegetable oil, for frying
  • 12 (6-inch) soft corn tortillas, warmed
  • Lime wedges, for serving

Instructions

  1. Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
  2. Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
  3. Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
  4. In a medium skillet, over medium heat, add enough oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
  5. Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
  6. Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
  7. Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.

 

Do you have a favorite taco recipe?

Food: Baked Pasta with Vegetables


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The only tweak I made was leaving out the basil, because I forgot it on my grocery list.  This was a great make ahead dish.  I prepared it on Saturday and baked on Sunday.  Although my kids continued to ask what is this green stuff I insisted they eat!

 

Ingredients

  • Salt and pepper
  • 1 pound penne rigate
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small red bell pepper, seeded, finely chopped
  • 1 small yellow squash, chopped
  • 1 small zucchini, chopped
  • 3 cloves garlic, minced
  • 4 cups (32 oz.) spaghetti sauce
  • 1/2 cup torn fresh basil
  • 2 cups ricotta
  • 12 ounces shredded mozzarella
  • 1/2 cup grated Parmesan

Preparation

  1. 1. Preheat oven to 375ºF. Bring a large pot of salted water to a boil and cook pasta until al dente, about 10 minutes.
  2. 2. In a large skillet, warm oil over medium-high heat. Add onion and cook for 2 minutes, stirring. Add bell pepper, squash, zucchini and garlic; sauté for 7 minutes. Remove from heat. Season with salt and pepper.
  3. 3. Drain pasta and return to pot. Add spaghetti sauce, vegetable mixture and basil; stir. Taste and season with salt and pepper. In a small bowl, mix together ricotta, 1 1/2 cups mozzarella and 1/4 cup Parmesan.
  4. 4. Mist a 9-by-13-inch baking dish with cooking spray. Spread half of pasta mixture in dish; drop spoonfuls of ricotta mixture over pasta. Cover with remaining pasta. Sprinkle with remaining mozzarella and Parmesan. Bake until bubbling, about 35 minutes. Allow to rest for 10 minutes before serving.

Recipe courtesy of : All You magazine.   You can find the recipe online here