Blue Apron Recipe: Stir-Fried Chicken & Udon Noodles

We recently tried Blue Apron for the first time. I had been wanting to test it out but kept putting it off, thinking it wouldn't be much different than us ordering Peapod and making recipes I had researched on the internet. But when my girlfriend had a code for a free week, I took advantage to get a real taste of how it works and overall, we really enjoyed it. 

We have tried four different meals now, all which were delicious, even if they were very simple. When we got the makings for spaghetti and meatballs, I figured it couldn't be anything special but with everything being so fresh, it was 100x better than our normal boxed wheat pasta and jarred pasta sauce (a staple in our house for a very busy, "we don't want to cook" kind of day). But this stir fry recipe was by far my favorite...I'm already a big fan of Asian inspired dishes and this one was really easy to put together, not taking too much time and it was SO good. I could have eaten an entire bowl of the udon noodles by themselves but the veggies and roasted cashews were the perfect additions.

Stir-Fried Chicken & Udon Noodles

INGREDIENTS: 

• 1 1/8 pounds sliced chicken breast
• 1 pound fresh udon noodles
• 2 carrots
• 2 scallions
• 1 bunch asparagus
• 3 tablespoons roasted cashews
• 2 tablespoons crème fraiche
• 1 1-inch piece of ginger
• 1 tablespoon rice vinegar
• ¼ cup soy glaze 

DIRECTIONS:

1) PREPARE THE INGREDIENTS: Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.

2) COOK THE CHICKEN: Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate and set aside in a warm place.

3) COOK THE CARROTS: Add the carrots to the pot of reserved fond; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened.

4) ADD ASPARAGUS AND AROMATICS: Add the asparagus, ginger, and white bottoms of the scallions to the pot. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the asparagus is slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off.
5) FINISH THE STIR-FRY: Add the soy glaze, vinegar, and ½ cup of water to the pot. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the noodles (carefully separating with your hands before adding) and cooked chicken. Cook, stirring occasionally, 3 to 4 minutes, or until heated through and the noodles are coated. Turn off the heat and stir in the crème fraîche. (If the sauce seems dry, stir in up to 3 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

If you're thinking about trying Blue Apron, here are few of my pro's and con's about the service in general:
PRO'S:

• When I look up recipes online I want to try, so often there are ingredients I might feel hesitant to purchase because I don't know how to cook it or prepare it effectively. This makes that MUCH easier with the easy to follow recipes and descriptions of how it all goes together.
• I LOVE that all of the ingredients are delivered in the correct proportions - it feels much less like work when you don't have to measure out 3 tbs of butter or 1tsp of rice vinegar. On that same note, it prevents you from having to buy a whole bottle of something you might only use every 6 months.
• It really improved my confidence in cooking - I've never been shy about following recipe, but it certainly doesn't come natural to me and too often, we just make something because it's easy. So I was really excited to whip up some more in-depth meals and feel proud about what I was serving :)

CON'S:

• All four times I made one of the recipes, it took significantly longer than the recipe stated. Significantly. Maybe that's because I'm not a top chef (and needed to google the best way to peel & dice garlic) but I've also read a lot of comments from other subscribers who feel the same way. It's not necessarily a bad thing, just something to keep in mind with your schedule.
• We tried the Family plan which is 2 recipes a week, both which are supposed to serve 4 people. Well, there's only 2 of us (for a few more months!), and all four times, we barely had leftovers, if any at all. You could just say we were hungry but again, I read a lot of similar comments. 
• It's not inexpensive - You have to consider what you spend on groceries each week to figure out if you can fit this in. We figured we might be able to cut down on our grocery spending if we had this to take care of our dinners (and some leftover lunches) each week but I'm not sure it evens out. I do like that you can skip certain weeks though so maybe you just have it delivered on weeks where you don't want to shop or you think the recipes look extra tasty.

Have you tried any of the meal delivery services? 

What are your thoughts?

Recipe: Matcha Latte

My all time favorite mid-day drink is a warm, sweet matcha latte. It's the perfect amount of caffeine to get me through the rest of my day, not to mention I am in love with the flavor. I always get a lot of questions about how to make them, so at the bottom of the post I will answer my most asked questions. I hope this post helps! 

What You Will Need:

-Milk frother, tea pot, or microwave (in that order)

-Small bamboo wisk

-Small mixing bowl

-Bamboo teaspoon

-Organic Matcha Tea Powder

-Organic Coconut Milk, Almond Milk, or milk of choice

-Honey (local or raw), organic maple syrup, agave nectar, or stevia

How to Make it: 

-Heat up coconut milk.

-Add 1 teaspoon matcha tea powder to a small amount of your choice milk in the small bowl. 

-Using the bamboo wish, whisk quickly making a thick paste. 

-Pour remaining hot milk into the paste and stir with the whisk. Add 1 teaspoon of honey at this point and give a few more stirs to the mixture. 

-Pour into a mug and enjoy! 

SHOP THE POST:

OK, here are questions I get a lot on my snapchat (@StilettosAndDB) and IG stories (@Sistersmarie):
If I don't have a milk frother, can I still make matcha lattes at home? Yes! I don't have one either. I use a ceramic tea pot and heat my milk of choice on my stove top. I have even gone as far to heat a cup of warm milk in the microwave and you know what? It tasted great! 
Can I use any milk? Yes! My first choice is coconut, but I love me an almond milk matcha latte too. You can even use 2% or whole milk if you want. 
Do I have to use a sweetener? No. You don't have to do anything you don't want to. ;) But I just love adding local honey to mine. It's all about your tastes and what makes you and your tastebuds happy. 
Why do you drink them in the afternoon and not the morning? OK, I get asked this a lot. I am a one cup of (dark roast) coffee-a-day kind of a girl. In the morning I need a strong cup of Joe, matcha does contain caffeine, but not as much a coffee. I know a lot of people who love it first thing in the morning. Again, it's all about your tastes. 
Is matcha stronger then regular green tea? Yes. Matcha powder is very concentrated so it is equivalent to drinking 1/2 cup of black coffee. 
Are you a fan of green tea lattes? Do you have any other matcha latte questions you want me to answer? Let's chat in the comments section below! 

Baked Oatmeal for Breakfast

Breakfast is my favorite meal, especially on the weekends when it can be less rushed and actually turns into brunch. I love going out for eggs and coffee or indulging in waffles on a Sunday morning...but on weekdays, breakfast is more of a requirement, less of a fun activity. I'm often grabbing something on my way out the door or if I'm lucky, sipping on a smoothie which sometimes has me feeling hungry an hour later. 

That's why this baked oatmeal recipe is so perfect...you can bake a big batch ahead of time, slice it up and put it in the fridge, giving you an easy (and deliciously filling) breakfast to help you make it through the morning. My Mom first made the recipe last year and I became obsessed...she warmed it up and then topped it with cold greek yogurt and berries and it was love at first taste. 

To make your own...

You will need:

3 cups rolled oats

1 cup brown sugar

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 eggs

1/2 cup melted butter

2 teaspoons vanilla extract

3/4 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees F (175 degrees C)

2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.

3. Bake in preheated oven for 40 minutes.

Do you have an easy breakfast recipe? 

I'd love to hear! Please share in the comments :) 

Recipe: Cannoli Dip

I am such a sucker for cannoli anything. They are the one dessert that if I see it on the menu, I have to have it (even if I'm not hungry, I'll take it to go)! I was recently at Marianos and they were passing out samples and recipes for cannoli dip. I bought all the ingredients and quickly realized that they did not add the amount of ricotta cheese needed in said recipe print out. So, I did what any rational person would do...hello Google search. Allrecipes had a cannoli dip recipe that was similar, but did not have lemon juice. So, I basically combined the two recipes and created my own. I have to say, this one is a must try! Here is what you'll need:

Ingredients:

-2 cups ricotta cheese

-8 oz. cream cheese

-1 1/2 cup confectioners sugar (sifted)

-1 teaspoon vanilla extract

-1 cup miniature chocolate chips (plus a few extra for the top of your dip)

-1/2 teaspoon lemon juice

Directions:

-Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.

1. -Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

You could buy waffle cones too, but I choose to use both sugar and gluten free cones. I'm pretty sure you can't go wrong either way! 

Gluten-Free Christmas Sugar Cookies

This isn't about perfect cookies or perfect pictures of cookies. It's about tradition, one I am thankful for each year. My Mom and I have always dedicated a day to making Christmas cookies together, some of each Family recipe she grew up with and then passed on to me. On December 25th, you know we will always be serving toffee bars, peanut butter nerds (a Family special), pistachio cake and homemade, frosted sugar cookies. 

Some years ago, we invited one of my best girlfriends to help us with the baking and after making a mess in the kitchen all day,  we took a drive around town to look at Christmas lights and hit each of our favorite drive-thru spots (Portillo's, Taco Bell and White Castle, respectively). We had so much fun that year and since then, have made it an annual experience that the 3 of us look forward to. Sometimes, we try new recipes (see melted snowmen), but we ALWAYS snack while we bake and certainly don't feel shy about passing around the Prosecco bottle, either.

For the past few years, we have relied on this sugar cookie recipe - We all agreed it was the best we had tried yet and the only reason we switched this year was to make them gluten-free, specifically so my nephew (Lisa's son) could indulge in them too. 

For the cookies, you will need:

• 2 1/2 cups gluten-free flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs

For the icing, you will need:

• 1/4 cup cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar

Does anyone else get just as excited about the little snacks and apps you can munch on while you wait on the oven/cooling time? This orange fig spread is one of my new favorites...it's perfect on crackers or tiny toasts, especially with a swipe of hummus or slice of cheese...Sweet & savory never fails!

I'm happy to report, they turned out just as (if not more) delicious than our usual batch, they were easy to make and sadly, our decorating skills have NOT improved...so if you thought these were the "Instagram worthy" kind of cookies, I am sorry to disappoint. We had fun making them and when it comes to Christmas, isn't everything wonderful just the way it is?

What are your Family baking traditions?

Any favorite recipes to share?

Chocolate Chip Pumpkin Bread

I am one of "those girls"...the kind who enjoys pumpkin flavored everything come Fall. And if you throw in some chocolate chips, that is pretty much the equivalent of a mic drop. This combination is unbeatable, but then again, is there anything that isn't improved with the addition of chocolate?

That said, I have tried many variations of this recipe and I think this one from by Sally is my favorite. It makes an incredibly moist loaf (P.S. I hate the word moist but it perfectly describes this bread), it's packed with sweet cinnamon spice and tons of pumpkin flavor. Perhaps it's the secret ingredient that puts it at the top of its game...Orange Juice!

Ingredients:

• 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 1/4 cup (60ml) orange juice (or milk works too!)
• 2/3 cup (120g) semi-sweet chocolate chips

Directions:

1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over mix. Gently fold in the chocolate chips.
3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so.
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won't last that long.

By the way, my house smelled fantastic while this was baking. I wish I could bottle up that smell and spray it whenever I was in the mood.
I suggest putting this in the oven early Sunday morning, lighting a Fall candle and sipping your coffee while it bakes...Isn't that what this season is all about? The ultimate comfort at home.

Recipe: Birthday Cake Pancakes

OH MY YUM! I found this recipe in Taste of Home: Fun Food Magazine, and altered it to be gluten free. You guys, this one is a must make! I would highly recommend this as a dessert idea that will steal the show. Here is what you'll need:

Ingredients:

1 cup pancake mix

1 cup yellow or white cake mix

2 large eggs

1 1/2 cups plus 1 tbsp. milk, divided

1 tsp. vanilla extract

3/4 cup vanilla frosting

1/4 cup sprinkles

additional sprinkles

Directions:

1. Whisk pancake mix and cake mix. In a separate bowl, whisk the eggs, milk, and vanilla until blended. Add to the dry ingredients, stirring until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles.

2. On a lightly greased griddle over medium heat, pour the batter by 1/4 cupfuls to create six large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat using smaller amounts of batter to create pancakes of different sizes.

3. Microwave the frosting and 1 tbsp. milk, covered on high until melted, 10-15 secs. On each of the large pancakes, layer smaller pancakes in decreasing order of size with the smallest on top; drizzle with frosting. Top with additional sprinkles. 

I hope you guys try this recipe. It is one of my families favorite to date! 

Recipe: Caprese Burgers

I am obsessed with caprese salads all summer long and even have my own basil plant that is currently in full bloom. When I stumbled upon this recipe in the Allrecipes magazine, I knew I needed to try this one out for my family. Plus it was a great way to use up some of my basil that was looking so ready to eat!

Ingredients: 

4 tomatoes, each cut into 4 thick slices

4 tablespoons balsamic vinegar

4 tablespoons extra-virgin olive oil

1/4 teaspoon salt

3/4 teaspoon black pepper

2 2/3 pounds grass fed beef

2 tablespoons tomato paste

1/2 cup chopped fresh basil, plus 16-24 whole leaves for garnish

1/2 cup grated Parmesan

2 cloves garlic, minced

8 ounces fresh mozzarella cheese, sliced into 8 rounds

8 buns, toasted

4 teaspoons mayonnaise

1 teaspoon siracha (optional)

Directions:

1) Arrange tomato slices in a single layer on a platter. Whisk together vinegar, oil, salt, and 1/4 teaspoon pepper in a small bowl. Pour over tomato slices. Let stand 15 minutes to 1 hour. 

2) Meanwhile, preheat an outdoor grill (or a ban on your stove top) to med heat. Put beef, tomato paste, chopped basil, Parmesan, garlic, and remaining 1/2 teaspoon pepper in a large bowl and mix together with your hands. Divide into 8 equal portions and pat into patties. 

3) Grill burgers 6 minutes per side. Top each with a slice of mozzarella, then continue grilling, covered, until cheese melts...1-2 minutes more. 

4) Serve on buns with marinated tomato slices and whole basil leaves. 

This turned out so good! I only made 1/2 the recipe because 8 burgers seemed like too much for my family of 4 and then we added some steamed veggies as the side. We will for sure be trying this one again! 
Have you ever tried a caprese burger? What is your favorite burger recipe?