Blue Apron Round Up

Hey Guys!

So last week I got my Blue Apron delivery, I received the Hoisin-Glazed Chicken Meatballs, the Seared Steaks & Mashed Potatoes and the Huevos Rancheros. I'm really going to touch on the Meatballs and Steaks because the Huevos Rancheros really was nothing to write home about- it was one of the more disappointing dishes by them I've made to date.

Pictured below are the Hoisin-Glaezed Chicken Meatballs.. these were AWESOME!  The meatball itself had a flavorful combination of garlic, ginger, scallions, breadcrumbs, soy glaze, hoisin sauce and Sambal Oekek, which is a spicy blend of peppers.  These little puppies packed a huge punch and I absolutely loved them!  they were served over rice with zucchini.

The second dish was a Seard Steak with Mashed Potatoes, sauteed radishes and snap peas.  The mashed were really smooth and buttery and the sauce to add on top consised of butter, tarragon, lemon juice, and black pepper.  This was a safe and hearty dish.  Here it is!

Holy Guacamole!

Hey Guys!

Last night I was having a friend over for a drink and a catch up session and I wanted to make us something fresh to snack on but I wanted to keep it on the lighter and healthier side so I ran out to the store and picked up some fresh ingredients to make...dun, dun, dun....Guacamole!

Personally, I'm pretty particular about my Guac. I hate it when its too smooth and creamy and I am NOT a fan of cilantro.  I like it chunky but not too chunky. I'm going to give you a run down on how I make my Guac and I'm also going to recommend you try it because it's obviously the best guac ever!

Here's what you'll need for like 2-4 people (depending on how much you're looking to pig out)

• 2 Avocados (make sure they are ripe)
• 1 Lime
• 1 Plum Tomato
• Half of a Large Red Onion
• 1 Clove of Garlic, minced
• 1 Jalapeño (half if you want to cut down the spiiiiiice)
• Salt and Pepper to taste

First I half my avocados and remove the skin and pit.  I cube them a bit on the larger side and toss them into a medium sized bowl.  While those are sitting I use the juice of one half of a lime to prevent the avocado from browning (this is important people). I then cut the ends of of my tomato, remove the seeds and wash the seeds out.  Dice your tomato and toss it in to the avocado/lime bowl. Cut half of a red onion (use the whole thing if you want) and dice, toss it in your bowl.  Mince once clove of garlic and add salt and pepper. 

Jalapeños are pretty easy to work with- just be careful to not touch your face.  Slice it in half long was and deseed your pepper- I then like to rinse mine after, dice your pepper very, very finely and add it to your bowl.

At this point you're ready to smash this wonderful bowl of deliciousness.  Fold all your ingredients over and use a fork/spoon.  If you have one I use a potato masher.  I usually smash mine about 4 times so it's smooth but not too fine and there are nice large pieces of avocado.  Once you're done serve with your favorite chips! (I prefer the Tostido Whole Wheat Scoops)

The Perks of Cooking with Cauliflower- Cauliflower Fried "Rice" with Grilled Shrimp and Pineapple

Hey Guys! This week I took a break from dill and from meat and went a little guilt free with a cauliflower fried "rice".  Instead of using actual rice I ground up a head of cauliflower as a substitute. This dish is extremely flavorful, guiltless and with the right kind of protein it's all you need for your entire meal! Cauliflower has been a big hit lately being used as pizza crust and mashed potatoes.  Today I'm sharing my spin on it using shrimp and pineapple for that perfect summer taste.

Heres what you're going to need to serve 4-6 people;

• 2 Cups of Frozen Peas
• 1/2 Cup of Water
• 1/4 Cup Sesame Oil
• 1 lb. Shrimp, cooked, cleaned and butterflied
• 3-5 Scallions, thinly sliced
• 1-2 Large Carrots, peeled and diced
• 2 cloves of garlic, minced
• 6 tbsp. Soy Sauce
• 2 Eggs, beaten
• 1/4 Pineapple- or as much as you'd like, chunked
• 1 head of Cauliflower, washed and dried, discard your stems

Okay so before you do anything you're going to need to wash your cauliflower, take the stems off and allow it to dry throughly, I like to let mine sit in the strainer for an hour or so.  If the cauliflower is wet it won't break down correctly and it will be too mushy. When your cauliflower is clean and dry, toss it into a food processor and break it down until it breaks down into "rice like" pieces and set aside.

Throw your frozen peas into a small sauce pan with the 1/2 cup of water, bring your peas to a boil for about 3-4 minutes, strain and set aside.

Heat up 2 tablespoons of sesame oil in a Wok or large pan, throw in your shrimp and season to taste with salt and pepper.  Cook your shrimp through and set aside.  As your shrimp is cooking take your pineapple and heat them up in a separate pan (no oil needed).

In the same pan or Wok add the rest of the sesame oil, your garlic, scallions and carrots and cook until soft (about 4-6 minutes),  once soft add the cauliflower and cook until firm (5 minutes).  Once cooked add your soy sauce and stir into the mixture.  Move your rice over to one side of the pan and add the two eggs.  Cook them into the mixture, toss in the shrimp and pineapple and you're done.

Once you plated your meal add some additional uncooked scallions to the top for garnish if you please.

This dish has been a fan favorite, I hope you're able to share it with your friends and family!