Blue Apron Review: Chicken Schnitzel with Watercress, Apple, Beet, and Red Walnut Salad

Well, Blue Apron packages come in threes.

  So here is the recipe for my FAVORITE 

of the three blue apron meals I received last week. 

Blue Apron Review:  Chicken Schnitzel with Watercress, Apple, Beet, and Red Walnut Salad

I just need to start by saying I LOVED this dish.  
When I saw it on the list I was like "Eh... chicken patty and a side salad". 
 And then I made it.. and took a few bites.... and promptly declared it my favorite. 

"Schnitzel goes by many names. The preparation (a breaded, lightly-fried cutlet) can be found in almost every corner of the map. And no wonder! The simple flavors and hearty, crunchy texture make this dish incredibly satisfying. In our recipe, you’ll be breading thinly pounded chicken cutlets and cooking them to golden-brown perfection. Paired with a refreshing salad of baby red beets, watercress and tart apple, we can’t call it anything but delicious!"- Blue Apron 

Recipe Here

The following recipe is courtesy of Blue Apron.  

My edits and comments are noted with ** and italics. 

2 Servings

700 Calories each 

Ingredients: 

2 Chicken Cutlets

1 Cup Panko Breadcrumbs 

1 Bunch Baby Red Beets

1 Bunch Watercress

1 Granny Smith Apple

1 Meyer Lemon 

1 Stalk Celery

3 Tablespoons Red Walnuts 

1 Shallot

1 Tablespoon Sherry Vinegar 

¼ Cup Dijon Mustard

1. Cook & peel the beets:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Once boiling, add the beets. Cook 23 to 25 minutes, or until tender when pierced with a knife. Drain thoroughly and set aside. When the beets are cool enough to handle, using your hands and paper towels, gently rub the skins off the beets; discard the skins. Cut each beet into wedges and set aside.

2. Prepare the ingredients:

While the beets cook, quarter the lemon and remove the seeds. Core and cut the apple into matchsticks; toss with the juice of 2 lemon wedges to prevent browning. Thinly slice the celery on an angle. Roughly chop the walnuts. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot); place the minced shallot in a small bowl with the sherry vinegar and 1 teaspoon of the mustard. In a large bowl, combine the remaining mustard and ¼ cup of water.

3. Toast the nuts:

While the beets continue to cook, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and cook, stirring frequently, 2 to 4 minutes, or until slightly browned and fragrant. Transfer to a bowl and set aside. Wipe out the pan.

4. Bread & cook the chicken:

While the beets finish cooking, place the breadcrumbs on a plate. Season the cutlets with salt and pepper on both sides. Dip both sides of the seasoned cutlets into the mustard-water mixture (letting the excess drip off), then thoroughly coat in the breadcrumbs (tapping off any excess). Transfer to a plate. Repeat with the remaining cutlet. In the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. When the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded cutlets. Cook 4 to 5 minutes per side, or until golden brown and cooked through.

5. Assemble & dress the salad:

Season the vinegar-shallot-mustard mixture with salt and pepper; slowly whisk in 2 tablespoons of olive oil. In a large bowl, combine the beets, watercress, apple, celery, toasted walnuts and as much of the dressing as you’d like(you may have extra dressing); toss gently to mix and season with salt and pepper to taste.

6. Plate your dish:

Divide the chicken cutlets between 2 plates and top each with the salad. Garnish with the remaining lemon wedges. Enjoy!

The mustard in the chicken.  

The beets with the sweet apple crunchy walnut and shallot vinaigrette.  

Yep.  My favorite.  

Again.  big portion hearty chicken cutlet and a large out of the ordinary salad.  

You need to get off your computer and go make this now!  

Blue Apron Review: Shrimp and Mustard Green Laing with Jasmine Rice

Blue Apron Review:

 Shrimp and Mustard Green Laing with Jasmine Rice 

I was really excited to hop back on the Blue Apron bandwagon.  With the local farmers market, I had canceled my blue apron for a while.  But now that the winter farmer's market is only once every other week, and produce is more limited, I decided to get back into Blue Apron. 

Today, we are talking about this coconuty and wonderful shrimp dish.  

"This delicious dish was inspired by the cuisine of the Bicol region of the Philippines. Usually containing fresh seafood, spicy chiles and coconut milk, traditional dishes from the area—like laing—are a wonderful balance of richness, sweetness and spice. In our recipe, you’ll be using a bird’s eye chile, aromatics and bagoong (a popular umami-rich condiment) to give this shrimp laing unforgettable flavor. Served with jasmine rice and peppery mustard greens, it combines tradition and seasonality in incredible new ways"- Blue Apron

The following Blue Apron recipe can be found Here on their site.

  My edits and opinions are noted with ** and italics.  

2 Servings

700 Calories each 

Ingredients: 8 Ounce Peeled, Deveined Shrimp (Tails Off)
¾ Cup Jasmine Rice
1 13.5 Ounce Can Coconut Milk
1 Bunch Mustard Greens
1 Green Bell Pepper
1 Yellow Onion
1 Bunch Cilantro
1 1-Inch Piece Ginger
1 Tablespoon Bagoong
1 Bird's Eye Chile

The bagoong and the birds eye chile were new ingredients to me.  

And how cute was that little chile! 

1. Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Separate the mustard green stems and leaves; discard the stems. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice the bell pepper. Peel and thinly slice the onion. Pick the cilantro leaves off the stems; discard the stems. Halve the bird’s eye chile lengthwise. (For a milder dish, leave the chile whole.)  ** I used the whole chile and it wasn't too spicy at all-  If you really want a subtle kick, leave it whole!

 

2. Cook the rice:

In a small pot, heat the rice, a big pinch of salt and 1½ cups of water to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork. **If you have a rice cooker- throw it in there ! Takes a little longer but comes out perfect and fluffy every time. 

3. Cook the onion & bell pepper:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4.  Add the aromatics & mustard greens:

While the rice continues to cook, add the garlic, ginger and bird’s eye chile to the pan of onion and bell pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Stir in the mustard greens and cook, stirring occasionally, 2 to 3 minutes, or until wilted. ** It will barely fit in your pan!  Shove it in there and throw on a lid to help it wilt. 

5. Cook the shrimp:

To the pan of vegetables, add the shrimp, coconut milk, bagoong and ¼ cup of water. Reduce the heat to medium and simmer, stirring occasionally, 4 to 6 minutes, or until the shrimp are cooked through and the sauce has thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.

6. Plate your dish:

Divide the rice and shrimp laing between 2 dishes. 

Garnish with the cilantro. 

!

I loved the flavor of this!  It had the coconut curry taste that was sweet and smooth with a kick from the chile.  The portions of this dish are also HUGE! Something that always (happily) surprises me with blue apron!  The cilantro is the perfect touch on top of the dish to add an extra bit of freshness.  I am impressed Blue Apron!  

Meet up and New U Fitness Center

Well, I finally did it.  I joined my first "Meet Up".  I figured joining a running meet up will have a few benefits:  I would be able to meet new people, make some more friends from the area, and find some motivation to run.

I chose the Wednesday night meetup at 7pm at Liberty Park.  I chose this run for my first official initiation into the group because I knew the area was flat, and the run would be around the "track" on the park.  This meant that if everyone was super fast... I wouldn't be lost in the streets of Salt Lake City and could catch up on the track.  

Everyone was really really really nice.  Oh... and really really really in shape.  There were a few 20 somethings, but I would say the majority of the group was 30-50.  Everyone was really welcoming and friendly and we got to chatting.  I discovered most of the group consists of marathoners.  And not just marathoners... Boston Qualifiers.  

Whelp. 

I lost the majority of the group in the first.. I dont know.. 5 seconds.  One runner stuck behind with me.  Her name was Jess and she had moved to Utah about the same time I did.  It was really nice to have company and while chatting, I discovered she was also a boston qualifier and I immediately felt bad she was running at a 9:15 pace with me.

I ran about 4.5 miles and everyone met up in the parking lot after our run to chat... a nice little touch!   This city is the mecca of the physical  and fit.  They don't just run marathons here... they run trail marathons, and ultras.  I was really suprrised that I did not find more runners more at "my pace".  I mean I don't run THAT slow!

I was chatting with one gentleman and was telling him my struggles of running at altitude (sea level runner here) and running with ALL THESE HILLS.  I told him that usually I bike to school.  Well, I bike to the last station before the hill and ride the train up the big hill.  I thought this was hysterical and appropriate.  He was slightly mortified.

Guess I will keep those slacker details to myself!

On the plus side.... they all inspired me to focus on my speed, and work on some speed work so I can "run with the big kids".  The new student center/gym opens up in 30 days so if that isn't inspiration... I don't know what is!

Indoor track, 50 meter pool, indoor and outdoor pools, 4 story climbing wall and 15,000 square foot fitness center... All included in my tuition!

No excuses now! 

Leftover Land

It is December 3rd and I am still eating turkey.  

Like eating "turkey eggs" as I type this.

 On that note... how long is turkey even good for?  Anyways...

Thatcher picked out an 11 lb turkey for... 2 people.  So we had a lot of leftovers.  Like- 90% of that turkey. I hate wasting food, and this turkey came out so so good.  You should all make a herby turkey next time you put that bird in the oven. 

Thought I would share some of the things I did with my leftovers this Holiday season.  Because let's admit it, our waistlines are aware that Christmas is right around the corner and between all the holiday parties and feasts, there is going to be a lot of leftovers kicking around.  

First off, I did the unsightly job of pulling all the meat off the turkey (it was gross).  Then, I used the carcass to make a stock for the typical post-Thanksgiving turkey soup.  

Next up, was the typical turkey sandwich.  I used the leftover turkey breast and no thanksgiving sandwich is complete without cranberry mayo.  I also used Eva's sprouted wheat bread and some bacon and was one happy camper. 

After several turkey sandwiches, and a few bowls of soup, I had a few breakfasts consisting of "turkey eggs".  Sounds weird.. but quite good!  No pictures but just toss the smaller bits of turkey in a pan with some veggie and eggs.   Turkey hash would also be so good!

Next, I noticed the mashed potatoes and stuffing in the fridge needed to get used up.  So I whipped up some turkey pot pie.  This was a perfect way to get rid of most of the sides, and create something super delicious (you use the stuffing to make the crust, and leftover mash for the top crust- inside is turkey and veggies).  Stuffing crust is GENIUS (and tasty).

Last but not least... it was fall turkey salad.  Leftover greens from thanskgiving, leftover cranberries and pecans, and the leftover feta.  All in a bowl with the leftover apple cider vinagrette I made. 

What did you do with your leftover turkey?

Next time I have to try some classic Turkey Tetrazinni 

Post Holiday: Move!

 After all that eating.. I was really excited to get moving on Thanksgiving weekend.  Thatcher and I had an early Christmas and went and picked out some bikes at Fezzari in Lindon, Utah.  

I went riding while Thatcher tested out his new bike.  After trail riding the horses in the mountains, we went for a bike ride with Olive on a really awesome paved flat trail that winds through the town.  Perfect for running, biking, and walking!  

 Saturday, we decided to take the bikes into the mountains.  My bike is sort of a hybrid that can be used for biking to school but can still have fun on the trails (front shocks).  

Shortly into our ride, we realized a) biking is a lot harder than it looks up here and b) we had flat tires from the thorns.  After we loaded the bikes and got home, we went out to get some new tire tubes and see the lights around the city.  

The skating rink at Gallivan was up and lit up, as well as Temple Square. 

Sunday we decided to go skiing at Brighton.  It was warm in the city and snowing in the mountains.  While the whole mountain wasn't open, we had a blast. 

I hope you all got to get out there and move after the holiday!  Stay tuned for a post on what to do with any leftovers in the future, and a recap on running!