Sunday, December 1, 2013
The star of this dinner is definitely the flavorful beef, accented by the bright and spicy herb salad atop the plate. I would not recommend making this dish without the greens. So here is how I did it.
Plated dinner for two came with the following:
Saturday, November 23, 2013
My preferred way of preparing Salmon is for Jim to grill it. I put a heavy sprinkling of Baron's Hot Habanero and Green Chili seasoning on top and then leave the rest to my hubby. Jim has developed the perfect timing for grilling the fish so that it has perfect cross hatch grill marks and crispy skin.
I'm perfectly happy with our salmon
Sunday, November 3, 2013
Saturday, November 2, 2013
Brussels Sprouts were never a favorite vegetable of Jim, until I made him these with bacon. Mmmm... everything is better with Bacon. But is it? This Plated dinner with maple brussels sprouts were both simple and delicious... and you know what else? They lacked bacon and were MUCH healthier than what I usually prepare.
This is what came in my Plated box for the Skirt Steak with Creamy Quinoa and Maple Brussels Sprouts.
1 pound Brussels sprouts
1 Tablespoon maple syrup
1/3 cup quinoa
1/2 yellow onion
1 packet butter
1/4 teaspoon chicken base
10 ounces skirt steak
1/4 cup ricotta
Because I didn't cook this dinner until five days after receiving my Plated shipment, the ricotta wasn't as fresh so I replaced it with cottage cheese in this recipe.
Tuesday, October 29, 2013
On my last post, I left a teaser for Plated and now I'm ready to show you what I was talking about. I was just ecstatic to receive our first Plated shipment last Wednesday. This food delivery service is different than others I have heard about. It's not prepackaged foods, this is affordable gourmet ingredients shipped fresh to my doorstep along with detailed recipe cards.
Thursday, October 24, 2013
It's a roundup of my most favorite soup recipes. Whether you slurp it, sip it or spoon it - SOUP can be a wonderful first course or made into a meal.
Speaking of a one pot meals, this warm and spicy Moroccan Chicken Soup is full of veggies and flavor. Spiced with cumin, curry and paprika, the onions, celery and carrots are simmered along with shredded chicken, chickpeas and chopped zucchini. This Moroccan soup is more likely to be served as a light supper rather than as a first course. These will be leftovers the family will ask for! Reheat and serve over rice, quinoa or couscous.
Friday, August 23, 2013
I’m a Zombie.
Have you seen the new zombie Sprint commercial? A zombie stands in front of a friendly red haired Sprint rep, screeching. The Sprint saleswoman greets him with a smile “Can I help you?” The zombie coughs and immediately starts talking like a normal human being “Excuse me, hi. Uh, I wanted to find out about the unlimited for life guarantee.” The Sprint employee replies “Sure, Sprint is guaranteeing unlimited talk, text, and data for life.”
The zombie seems pleased but has more questions “Cool, cool cool cool cool, and uh what if say technically you were not alive. Like, maybe you were, undead?” The Sprint saleswoman replies “Like a zombie.” The zombie somewhat offended, or at least pretending to be, suggests “Woooooaaahhhh, let’s not go putting labels on people.” Immediately after the zombie stops talking, his ear falls off of his head and lands on the floor. After a second the zombie confesses “… I’m a zombie.”
Watch commercial here: http://www.youtube.com/watch?v=iDuZ69V50-0
I die. Every time I see this commercial, I can’t help but laugh.
In honor of the commercial that makes me hit PLAY on my DRV, I’m naming my Fantasy Football Team, “I’m a Zombie.”