Monday’s Menu: Blue Apron Delivery Part II

Our first of three Blue Apron Meals was a success! Their Fresh Basil Fettuccine  recipe was oh-so good! We plan to make it again! Adam and I both had high hopes for our next two meals.

Next on the menu? Bhindi Masala with Paneer, Naan and Cucumber Raita.

Bhindi Masala 6

Don’t worry we had no idea what it was either!

We were recently introduced to Indian Cuisine from Adam’s cousin, Erik and our neighbors Kokil and Neil. We knew we loved Chicken Tikka Masala {a spicy chicken dish served over rice} Chicken Curry {thanks to Neil and Kokil} and thought surely we’d enjoy this Masala meal too.

Well….that is a debatable topic in the Fett Household. Adam loved the dish! Again, very surprising. I on the other hand had mixed emotions. The flavor was fantastic. I could eat the tomato based sauce over rice and veggies anytime. The Paneer Cheese… is an acquired taste. In all honesty, we googled it because we just knew we were eating Tofu! The cheese has a different texture and if you are a texture freak like me, you might want to substitute it for something else, like more veggies or a meat. Other than the texture of the cheese the dish was delicious! We would definitely make it again with a few changes.

Ingredients

Bhindi Masala 1.jpg

Instructions

Wash and dry the fresh produce. Dice the paneer cheese and onion. Peel and mince the garlic. Core and medium dice the tomato. Cut off and discard the okra stems; slice into 1-inch-thick rounds. Pick the cilantro and mint leaves off the stems. Grate the cucumber; place in a bowl with the yogurt. Stir to combine and season with salt and pepper to taste.

Bindi Masala 3

In a small pot, combine and boil the rice, a big pinch of salt and 11⁄2 cups of water. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

While the rice simmers, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the paneer cheese; season with salt and pepper. Cook, turning occasionally, 3 to 5 minutes, or until browned on all sides.

Bhindi Masala 2

While the rice continues to simmer, add the garlic, onion and spice blend to the pan of paneer; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomato and 3⁄4 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and slightly thickened.

Add the okra to the pan of paneer and vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the okra is slightly softened.

Bhindi Masala 4.jpg

Remove from heat and season with salt and pepper to taste. Divide the cooked rice between 2 bowls; top with the finished bhindi masala. Wipe out the pan.

Heat the same, dry pan on medium-high until hot. Working 1 piece at a time, add the store bought naan and cook 30 seconds to 1 minute per side, or until lightly browned and warmed through. Carefully transfer to a cutting board; cut each warmed naan into 6 wedges. Garnish the bowls of cooked rice and finished bhindi masala with the cilantro and mint.

Serve with the naan wedges and raita on the side. Enjoy!

Bhindi Masala 5.jpg

The flavors were so good! Next time instead of using the Paneer we would substitute it for chicken.

Are you a fan of Blue Apron? What have been your favorite meals? Share them with us!

We hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

 

Friday Favorite: Garlic Zoom

Adam says, “If vampires were real, they wouldn’t come near our house!”

Apparently I like garlic…..a lot.

If a recipes calls for two cloves of garlic, lets add four! Making steam veggies? Drizzle a little olive oil, sprinkle a little salt and pepper, and a heaping tablespoon of chopped garlic.

Now, when I do make veggies Adam asks that I not add anything and he will doctor his up himself because “All (he) tastes is garlic!” Whoops! Guess I am fond of garlic!

One of my favorite kitchen gadgets is the Chef’n Garlic Zoom. If you cook with fresh garlic you will love it too! You no longer have to spend a long time chopping it- hoping you don’t cut yourself or using all of your energy to squeeze it out of a fancy garlic press all thanks to this handy little invention!

Garlic Zoom
Photo Credits: Google

I got my Zoom in as a stocking stuffer a few years ago and don’t know how I ever chopped garlic without it! It is such a favorite in our household. I gave the Zoom as a gift to a couple of my girlfriends last Christmas! We have used it while making multiple BLUE APRON meals this week!

How does it work?

Simply pop the top. Put a few peeled garlic cloves inside the ball. Close the top and roll.

Garlic Zoom 2
Photo Credits: Google
Garlic Zoom 3
Photo Credits: AliExpress

As the Zoom rolls, the small blades inside chop the garlic in seconds!

Take a look at this YouTube video to see exactly how it works! You can grab the Zoom online, at Target and I have most recently seen it at TJMaxx! Trust me when I say, if you use the Zoom it will be your FRIDAY FAVORITE too!

Do you already have a Zoom? Let us know what you think! As soon as you order and use yours- tell us how it goes! You will LOVE IT!

We hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam  & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Blue Apron Delivery

“Yay! It’s here!”

I cheered with excitement as Adam and I returned home yesterday from lunch in the city with our friend and my sorority sister, Ann Marie. We both had anxiously been waiting for our Sunday delivery from Blue Apron and it had arrived!

On the Menu this week:

Bhindi Masala

Fresh Basil Fettuccine

Corn & Green Bean Empanadas

Tonight’s choice? Fresh Basil Fettuccine

Ingredients: 

Fettuccine 1

Recipe:

Wash the veggies. Fill a medium pot with water, season with salt and bring to a boil. Cut off the ends of the zucchini, quarter length wise and thinly cut crosswise. Peel the garlic and mince. (We have an awesome kitchen gadget that minces garlic- stay tuned for our Friday Favorite on that!) The original recipe says to cut the tomatoes in half, however, we quartered them.

In a large pan, heat 2 TSP of Olive Oil. Add the zucchini, garlic and crushed red pepper flakes (to taste) season with salt and pepper. Cook 2-3 minutes until slightly soften. Add tomatoes, season with salt and pepper and cook 3-4 minutes until soften. Remove from heat.

Fettuccine 6

While the tomatoes cook, add the pasta to the water. Cook 2-3 minutes until al dente. Drain. Reserve 1/2 cup of water.

Add the cook pasta, butter and half of the reserved water to the veggie mixture. Season with salt and pepper and cook on medium-high for 2 minutes. Stir and throughly combine.

Plate. Garnish with cheese and ENJOY!

Fettuccine 7

This meal was WONDERFUL! It made just enough for Adam and I to both have plenty and be comfortably full. Highly recommend trying to make it at home or order from Blue Apron yourself! We will definitely be making it again!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

 

 

Monday’s Menu: Taco Soup

Yikes! Over a month of silence from your favorite Newly Newlyweds! Aren’t you so glad the Writer’s Block is gone and we are back plating your Supper Tables with delicious meal ideas and giving you a little travel inspiration?

Autumn is in the air in Atlanta. Thankfully the temperatures are lowering and soon we will experience the perfect Fall football weather! I don’t know about you, but when I think of supper in the Fall soup comes to mind. Nothing like a good bowl of soup and football! Growing up my Mom made Taco Soup pretty regularly. Just throw a few things in a pot and let it cook! Super easy for working Moms. {Plus its tasty too!}

Our Taco Soup recipe is just a basic…it is one of those “tasting” soups. I like to taste it as I cook and add a little more of this and a little less of that. It only takes about an hour to fully cook, but is much better the next day. {Tip: This is a great soup to make and store in the freezer.}

Taco Soup

  • 2lbs Ground Beef
  • 1 Chopped Onion
  • 1 Can Pinto Bean (drained)
  • 1 Can Ranch Style Beans (drained) – It’s a Texas thing y’all!
  • 1 Can Whole Kernel Corn (drained)
  • 1 Can Rotel
  • 1 Small Can Chopped Green Chillies
  • 1 Package Taco Seasoning
  • 1 Packing Hidden Valley Ranch Mix
  • 1 Can Water
  • Shredded Cheese (Optional)
  • Sour Cream (Optional)
  • Tortilla Chips (Optional)

10-6 Taco Soup

10-6 Taco Soup3

Brown meat with Chopped Onion.

10-6 Taco Soup2

Add remaining ingredients. Simmer about 1 hour and serve. It is great topped with Cheese, crushed Tortilla Chips and Sour Cream. Yumm!

Photo Credits: www.peacefulreader.com
Photo Credits: http://www.peacefulreader.com

Yumm! Can you smell it already? Do you have a favorite Fall Soup your family makes? We’d love to hear about it!

We hope you are enjoying your Newly Newlywed or Nearly Newlywed Moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Party Dips

Remember our post a few weeks ago about Adam’s Surprise 30th Birthday Party? Well as promised, I have a few of our favorite appetizer recipes to share! These “dips” have been a hit with our friends and family and I’m sure will be at your next gathering as well!

Dirty 30d

Southwestern Corn Dip is a super easy, tasty, warm dip I got from my Mom. It is best served with Tositio Scoops.

Ingredients:

  • 1 15-ounce can yellow corn kernels
  • 1 2 1/4-ounce can sliced black olives
  • 1 4-ounce can chopped green chilies
  • 1 medium fresh jalapeño pepper (for about 2 tablespoons chopped)
  • 2 jarred roasted red peppers, optional
  • 1 cup shredded Monterey Jack or Colby- Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • Cooking oil spray
  • Tortilla chips, for serving

Preheat the oven to 350 F.

Drain the corn, olives, and green chilies. (You can pour them all into the same colander to drain.) Place the drained vegetables in a medium-size mixing bowl.

Cut the jalapeno pepper in half, and remove the ribs and seeds. Finely chop the pepper, and add it to the bowl. If using the roasted peppers, finely dice them and add them to the bowl. Add both cheeses and the mayonnaise. Stir well.

Spray a 2-quart baking dish lightly with cooking oil spray. Place the dip into the dish, and smooth the top. Bake until the top is bubbly, about 30 minutes. Remove from the oven and serve warm with tortilla chips.

The Great State of Texas Caviar is one of Adam’s all time favorite snacks. He was introduced to it from a coworker and is also best served with Tostito Scoops. It is the healthiest appetizer out of the 3.

Serve with chips.

(Note* Of course I had to add in “GREAT State” to the Texas Caviar name.)
Ingredients:
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (15 ounce) cans pinto beans, rinsed and drained
  • 2 (15 ounce) cans white corn, rinsed and drained
  • 1 (4 ounce) can chopped green chiles, undrained
  • 1 jalapeno chile pepper, seeded and finely chopped (optional)
  • 1 red bell pepper – cored, seeded and finely chopped
  • 1 green bell pepper – cored, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1 bunch cilantro leaves, finely chopped
  • 1/2 cup rice vinegar
  • 1/2 cup olive oil
  • 1/3 cup white sugar
  • 1/2 teaspoon garlic powder

Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

I prefer to let the mixture sit in the refrigerator for a few hours prior to serving. It is much better as it sits, but is not necessary.

Serve with chips.

texas caviar

The Pig Skin Cheese Ball is oh-so-yummy! I mean tell me something that isn’t good that has bacon in it’s name? My Aunt Tina gave me this recipe and it’s a huge hit for the guys! A cheese ball smothered in bacon and served with Ritz Crackers….in the wording of Rachael Ray “yum-o!”

Ingredients:

  • 1 1/2 lbs sliced bacon
  • 1 medium jalapeño, cored, seeded and finely chopped (if you want extra heat keep the seeds)
  • 16oz soften cream cheese
  • 1 cup shredded, sharp white cheddar cheese, plus 1tbsp for decorating
  • 1 tbsp of chopped scallions
  • Crackers for serving

Preheat oven to 400*  Lay bacon in a single layer on a cookie sheet. Bake in oven 15-20 minutes until crispy. Drain bacon on paper towel and let cool. Reserve 2 tbsp of bacon grease. Once bacon has cooled, coarsely chop and set aside.

Cook the jalapeño in the reserved bacon grease over medium heat, until soft. Using a stand mixer (I have a Kitchen-aid) mix together 1 cup of chopped bacon, sautéed jalapeño, cream cheese, 1 cup of shredded cheese and the scallions until well combined. Form mixture into a ball and cover with plastic wrap; refrigerate for at least 2 hours or overnight.

Before serving, form ball into an oblong football shape and roll in the remaining chopped bacon to coat. Decorate the top of the football cheese ball with the remaining cheddar to resemble laces.

Serve with crackers.

pig skin cheese ball

I don’t know about you, but I sure am hungry now! Do you have a favorite party recipe? I’d love to hear about it!  Can’t wait to start planning my next gathering- a Stella&Dot Trunk Show! Love girls nights and jewelry!

We hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers!

Adam & Holly

PS: Remember, we’re Newlyweds, not experts!

Monday’s Menu: Birthday Cake

What better way to start your week than with BIRTHDAY CAKE!

Dirty 30d

Last Monday we celebrated Adam’s 30th Birthday (yes, again) when I surprised him with a little weekday gathering!

My @Helihubby is one of the hardest, if not the hardest person to surprise! He knows every gift before opening it and can catch on to any planned surprise. How he didn’t figure out this party, I will never know!

I invited a few of our closest friends and local family over for an intimate Monday Night Party. Appetizers were out for our guests to snack on before the birthday boy arrived- Southwestern Corn Dip, The Great State of Texas Caviar, and a Pig Skin Cheese Ball all served with chips or crackers. {Don’t worry- I will share these recipes soon too!} Our friends Josh and Kristy came over early to help me with last minute details and Josh manned the grill- Burgers and Hotdogs with all the fixxins’ for supper! Nothing says a Summer Backyard BBQ than burgers and hotdogs with Root-beer Baked Beans and coleslaw alongside!

Our cute little house is decked out in 4th Of July-Americana Decor, so I did not add too many decorations for this party. {Needless to say I really didn’t have the time to do it either!} Black plates, napkins and silverware for all. I filled various sizes of mason jars with lollipops, jelly beans and bubble gum. With chalk spray paint, I covered the lids of the jars and once dry wrote “30 Sucks” to the jar with lollipops, “30 Blows” to the jar with bubble gum and “30 Bites” to the jar with jelly beans.

Dirty 30e

A simple, cute centerpiece for our dinning room table.

Dirty 30

The best part of the night….THE CAKE! Another amazing creation from Hailey Monette and Cherry On Top Delights! Hailey made a delicious 2 tier Vanilla Cake with chocolate icing between the layers. It was covered in a yummy buttercream frosting and wrapped in fondant to look like a Corvette tire. It could not have been any better- just perfect! Our guests and the man of the hour loved, loved, loved the cake!

Dirty 30b

{If you’re an Atlanta local you’ve got to check out Cherry On Top Delights!}

Of course I can not share the cake recipe, but stay tuned for the details on all of our yummy apps!

Hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!

Cheers Y’all!

Adam & Holly

PS: Remember, we’re Newlyweds not experts!

Monday’s Menu: Baby Porchetta with Balsamic Berries & Arugula

If you know me, you know I love Rachael Ray! From her 30 Minute Meal Days to her Everyday with Rachael Ray Magazine, I follow it all! While flipping through a recent issue of Everyday with Rachael Ray I came across our Monday’s Menu Meal: Baby Porchetta with Balsamic Berries & Arugula.

6-16 Magazine

Ingredients: 

1/4 lb sliced pancetta or 6 slices of thinly sliced bacon

2 Tbsp chopped rosemary (we used fresh from our herb garden)

2-3 cloves garlic, chopped

1 1/2 tsp lemon, zested

1 tsp fennel seed

1 to 1 1/2lbs pork tenderloin

Salt & Pepper to taste

Olive Oil for drizzling

1 lemon, cut into wedges

1 cup sliced strawberries

1/2 cup blackberries

1/2 cup blueberries

1/4 cup dry red wine

2 Tbsp balsamic vinegar

1 Tbsp sugar

Handful of Basil, torn

Large bunch of arugula, about 3-4 cups

4 ciabatta rolls or other crusty rolls

Steps: 

Preheat oven to 375°. Heat large skillet over medium heat. {We used our Le Creuset Pot}

On a sheet of parchment paper, arrange the bacon in a single layer, overlapping slightly. Sprinkle with rosemary, garlic, lemon zest, and fennel seed. Season the pork with salt and pepper and place on the bacon (longways). Roll the bacon up and over the pork. Using kitchen string, tie 4 or 5 knots along the pork to secure. Drizzle the wrapped pork with EVOO and add to skillet, turning until brown. {See photos from Rachael Ray magazine below}

6-16 b

6-16 f

6-16 c

Transfer the skillet into the oven for about 10-15 minutes. Take our and let the meat rest 10 minutes before drizzling with the juice from the lemon wedges.

Mix washed berries, wine, vintage and let sit 15 minutes. Toss with basil. Top rolls with arugula and place the berry mixture on top.

6-16 e

6-16 d

Yum-O! This was such a delicious meal y’all and fairly easy to make! Looks much more difficult than it actually was to make! Love those types of dishes.

Would love to know how it turns out for you if you give it a try! Hope you’re enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are! Happy cooking!

Cheers Y’all!

Adam & Holly

PS: Remember, we’re newlyweds, not experts!