In the Kitchen: Home Chef Subscription: Thai Red Curry Shrimp

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Thai Red Curry Shrimp

I cook a lot and follow recipes with ease, but I really love the detailed recipe cards/pages with pictures.

I added extra peppers and snow peas to our meal. We love these veggies! It looks like the picture!

And the finished plate! I wasn’t fancy with rice, but it sure was tasty. The lime added a nice freshness to the dish.

 

If I make it again: I will definitely make this again. I love the flavors, and this recipe was very easy to throw together.

Did my kids eat it: Again, we didn’t share with the kids. They aren’t into spicy food.

 

 

Chrissy kitchen

 

In the Kitchen: Home Chef Subscription: Oktoberfest Pork Medallions

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Octoberfest Pork Medallions

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Of course, I forgot to take a picture of the completed plate BEFORE I started eating. My shallot sauce ended up a bit more brown than the picture, but it sure was tasty. And I will definitely be making horseradish mashed potatoes again!

 

 

If I make it again: I’d change nothing. We loved this meal.

Did my kids eat it: Ummmmm . . . we didn’t share with the kids. However, I will tell you that my kids LOVE Brussels sprouts, roasted in the oven with olive oil, salt, and pepper until they are fork tender. It is our favorite way to eat Brussels sprouts. We also like them roasted this way with dried cranberries tossed in as well. The craisins add a bit of sweetness to the sprouts.

 

 

Chrissy kitchen

 

In the Kitchen: Home Chef Subscription: Cajun Chicken Pasta

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Cajun Chicken Pasta

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This meal was very tasty!

 
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It was easy to make and easy to double. I took this meal for two, added pasta, chicken, and peppers. I didn’t add anything extra evaporated milk or seasoning. And there was plenty of sauce for the entire dish.

 
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I forgot to take a picture of the final meal. But this is my empty plate . . . it was really yummy!

 
If I make it again: I may go lighter on the cajun seasoning. My husband and I liked it, but it was a bit spicy for the kids. And I think it would also work with shrimp.

Did my kids eat it: One ate all of it, one ate all of it but with some complaints, and one wouldn’t touch the chicken and peppers. I’ll make it again, though.

 

 

Chrissy kitchen

 

In the Kitchen: Home Chef Subscription: Umami Burger with Miso-Marinated Beef

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Umami Burger with Miso-Marinated Beef

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These burgers were really tasty. I changed a few things. I did not like the mayo packets that were included, so I substituted my Hellman’s Light for that. Also, if you put the mayo mix in the fridge while you wait, it became very liquidy. I’m not sure why. I just added a bit more mayo to thicken it up. Next time, I won’t put it in the fridge.

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The sweet potato fries were very good. I overdid them a bit . . . burned some. But they were still tasty. Just not the burned bits.

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Because of the burned fries, I whipped up favorite side dish of ours. Broccoli slaw! I usually have a bag of the slaw on hand. Throw it in a bowl with salt, celery seeds, a tiny bit of Splenda (or sugar), a splash or two of apple cider vinegar, and some of that delicious Hellman’s Light Mayo! Mix and serve. So easy and good.

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If I make it again: I won’t put the mayo in the fridge after I mix it. I won’t burn the fries. Oh . . . and I’ll remember to put the cheese on the burgers. Oops!

Did my kids eat it: We made them regular burgers. They would probably like the miso burgers, though. They love the broccoli slaw.

 

 

Chrissy kitchen

 

In the Kitchen: Hello Fresh: Chicken & Nectarine Panzanella

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Hello Fresh a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Chicken and Nectarine Panzanella with Mint, Zucchini, and fresh Mozzarella

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I’ll admit I’m less than impressed with Hello Fresh’s customer service (every e-mail they sent me was either a day late or for the previous week, plus my first shipment arrived damaged), but this meal was quite tasty.

It’s hard to go wrong with salad, I suppose.

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As usual I tried to stretch the recipe to feed not only Husband and myself, but our two kidlets as well. I tossed an extra yellow squash and an extra nectarine into the mix, added some string cheese and veggie nuggets, and voila: the kid version!

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If I make it again: I’m learning that most of what makes these meal delivery recipes special is wording, so from now on I’m going to refer to any salad with croutons as “panzanella.” Thanks for the tip, Hello Fresh!

 

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Did my kids eat it: The whole family loves nectarines and zucchini, and the kiddos love nuggets (I love that they don’t care if they’re made with chicken or soy & mushrooms), so this was a big hit all around.

 

Melissa kitchen

In the Kitchen: Home Chef Subscription: Steelhead Trout in Shallot-Butter Sauce

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Steelhead Trout in Shallot-Butter Sauce

 

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I learned something tonight. Steelhead trout looks a lot like salmon. However, it doesn’t really have a taste, but it was very good. It went well with the sauce and it cooked up nicely in the pan. Quick and easy.

If I make it again: I will definitely add more capers to the sauce, and I will take those roasted tomatoes and crush them into the sauce. The acidity from the tomatoes really made the sauce sing. I’d also do more green beans and/or asparagus.

Did my kids eat it: We made this meal after the kids went to bed. It was just for us. =)

Chrissy kitchen

 

In the Kitchen: Hello Fresh: Pork Chops with Rosemary-Grape Salsa

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Hello Fresh a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight:Pork Chops with Rosemary-Grape Salsa, Sweet Potatoes, and Roasted Broccolini

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The recipe card is a bit smaller than Blue Apron & Home Chef, but it provides all sorts of nutritional information, including what and how much you need of each item to make the meal again for either 2 or 4 people.

 

As I was cooking for 4 (well, considering how much my kidlets eat I’d say 2.5 is a more accurate number), I tossed in a few baby yukons with the sweet potatoes. Babykins doesn’t have enough teeth for pork chops yet, and Goober is currently refusing to eat anything that isn’t chicken fingers, so I didn’t add any extra meat to the meal.

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If I make it again: I think I’ll try the salsa with some other, tangier fruit . . . Husband suggests pomegranate, but I think mango might also work. The shallots and rosemary were awesome, but we thought the grapes were a bit too sweet.

 

 

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Did my kids eat it: They chowed down on the potatoes. Babykins loved the grapes, and neither kiddo would attempt the broccolini (which was delicious, by the way).

Melissa kitchen

 

 

 

In the Kitchen: Blue Apron: Fried Green Tomato Sandwiches

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Blue Apron a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Fried Green Tomato Sandwiches with Aioli & Potato Salad

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I may have forgotten I had this recipe, so by the time I got around to making it my tomato wasn’t quite green anymore. Oops.

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I ended up making this for lunch, so I saved the fingerling potatoes for another day and swapped out the potato salad for some roasted cauliflower . . . I just chopped a head of cauliflower, tossed it in a bag with salt, pepper, olive oil, and curry powder, and roasted it at 450 degrees for about 15 minutes.

 

 

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Om nom nom nom, cauliflower!

 

There was a LOT of bread in this recipe, so I didn’t feel bad about omitting the potatoes, especially for lunch. The calorie count is listed at 750 cal/serving, so cutting out some of those just seemed like the right thing to do.

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I mean, I *could* have used my fingers to bread the (nearly) green tomato, but I don’t get to use my tiny tongs very often . . .

I like to toast my bread on a baker’s rack; both the top AND the bottom of the bread get nice and crunchy.

 

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If I make it again: Husband and I are tomato purists, and though this recipe sounded delicious when we picked it, and definitely LOOKED tasty on the plate, we prefer our tomato sandwiches raw.

 

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Melissa kitchen

 

 

 

In the Kitchen: Home Chef: Whole Wheat Lemon-Cream Spaghetti

efckitchen

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Whole Wheat Lemon-Cream Spaghetti with pine nuts and raspberry vinaigrette salad

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This recipe rolled in at 768 calories per serving, which is just a *bit* too hefty for an everyday meal for us, so I decided to make a few changes. First, and most easily, I fed the whole family instead of just Husband and me. Easy Peasy!

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Yeah. My counters are a mess. Don’t judge . . . I know yours are too.

I also swapped out the cooking cream, which I’m assuming was heavy cream, with some fat-free creamer. I have no idea what the difference was calorically, but it made me feel a little better about the state of my arteries.

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Toasted pine nuts make everything better, don’t they?

. . . And for the first time EVER, a Home Chef salad recipe actually CALLED FOR tomatoes! Wheeeee!

Yeah, OK. They were boring old Roma tomatoes, but it’s better than nothing, right?

If I make it again: You can bet I’m going to get some tastier tomatoes. I mean, Roma? Come on. I need me some meaty tomatoey noms . . . maybe some little brown ones? Hmm . . . What do you think?

I’d also skip the gluten-free fat-free taste-free raspberry vinaigrette. The raspberry flavor DID complement the lemon nicely, but I’d rather just make a light balsamic vinaigrette myself. I’m not a fan of pre-bottled salad dressings.

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ZOMG YUM.

 

 

 

Did my kids eat it: Yes. Yes they did. They’re smart like that.

melissakitchensig

 

In the Kitchen: Home Chef: Spring Panzanella Salad

efckitchen

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Spring Panzanella Salad with roasted vegetables and goat cheese crostini

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We LOVED this meal! So, so super yum!

The instructions, um, instructed me to cut off and toss the ends of the bread loaf. Nooooooope! We don’t waste the tastiest bits of the bread, Home Chef. We just don’t. I was also instructed to cut the bread into four pieces. I didn’t. I’m a REBEL, I tell you.

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I had a leftover ear of corn in the fridge, so I tossed that in the salad mix. It was an excellent idea. I also awarded myself a gold star for slicing the snap peas down the middle–doing so made my salad look downright professional. Thanks for the tip, Home Chef!

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If you look closely, you can see a few tomatoes in the mix as well. Mama doesn’t serve salads without tomatoes.

I shunned the instructions one final time and tossed the pine nuts in the oven with the bread and roasted veg, because, well, the only thing better than pine nuts is ROASTED pine nuts. OM nom nom nom!

Oohh, also: if you’ve got a box grater, you can knock out those radish slices in no time. And, if you’re super brave, you can flip to the teeny grating side and grate the shallots for the dressing instead of chopping them . . . I like the texture just a bit better, and it’s faster.

If I make it again: I pretty much changed everything I wanted to as I was making this recipe, but I suppose I’d swap the crostini bread out with a whole wheat alternative.

Did my kids eat it: Nope. We didn’t share.

melissakitchensig