creamy buttermilk dressing

I made this dressing in an attempt to recreate one of my favorite salads from dirty-bird-to-go (minus the cornbread croutons and fried chicken) and also to entice our two toddlers to eat salad; it worked by the way! Not the healthiest - it's basically cream, cream and more cream, but everyone ate lots of salad and was happy about it, too!

creamy buttermilk dressing

makes 1 cup

1/3 cup mayonnaise

1/3 cup sour cream

1/3 cup buttermilk

3 tbsp lemon juice or rice wine vinegar

1 large garlic clove, minced or mashed

salt and pepper to taste

Combine all ingredients until well blended. 

chicken scallopini and farfalle pasta

another recipe from blue apron. Not sure if I would make the chicken again, but the pasta was excellent.

chicken scallopini with farfalle
5-6 servings

4 chicken cutlets
1 lb farfalle (bowtie) pasta
3 cloves garlic
1 lemon, juiced
parsley, chopped
4 tbsp butter
3/4 cup grated pecorino cheese
1/2 cup panko breadcrumbs
1/4 cup flour

In a large pan, heat 1 tbsp of olive oil on medium until hot. Add the breadcrumbs and toast, stirring frequently, 2-3 mins or until golden brown. Remove from heat, and season with salt and pepper to taste. Transfer to a bowl and set aside. Wipe out pan.

Cook the pasta according to the directions on package. Reserve 3/4 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, pat the chicken dry with paper towels; place on a plate and season each side with sat and pepper, then evenly coat with the flour. In the breadcrumb pan, heat a thin layer of olive oil on medium high until hot. Add the chicken and cook 4-5 mins per side or until golden brown and cooked through.

Add the lemon juice and 1/4 cup water. Season with salt and pepper. Reduce the heat to medium and cook, swirling occasionally, 1-2 mins or until slightly reduced.

Add half the butter. cook, swirling occasionally 1-2 mins, or untiil combined. Remove from heat and set aside. Wipe out the pan.

In the pan, heat 1 tbsp olive oil on medium high until hot. Add the garlic and saute, 1-2 mins or until softened and fragrant. Add the cooked pasta, remaining butter, all but a pinch of the pecorino cheese and 1/2 cup of the reserved pasta water. Season with salt and pepper to taste.

Cook, stirring constantly, 2-3 mins, or until the pasta is coated. (If the sauce seems dry, slowly add the remaining reserved pasta water to achieve your desired consistency). Transfer to a serving dish and garnish with the toasted bread crumbs, remaining cheese and half the parsley. Garnish the chicken with the remaining parsley. Enjoy!

orange ginger salmon

We were given a free week of blue apron, and this was one of the recipes (+ ingredients) we received. The sauce was really good, and I misread the instructions, resulting in a extremely soft, melt on your mouth salmon that was cooked to perfection. I also used some of the leftover sweet soy sauce and recreated the same dish with tofu instead.

orange ginger salmon
makes 4 servings

4 salmon fillets
2 cloves garlic, minced
1 in piece ginger, minced
1/2 orange, juiced
less than 1/4 cup sweet soy sauce
1 scallion, sliced

Pat the salmon fillets dry and season with salt and pepper on both sides.

Heat 1 tbsp of oil on medium high until hot. Add the salmon fillets, cook 2-3 mins per side or until crispy and golden brown. Transfer to a plate and set aside. (I missed this step when I first made it, so ended up just cooking the salmon for longer completely in the sauce on medium heat.)

Heat the same pan on medium heat until hot. Add the garlic and ginger, cook, stirring occasionally until fragrant. Add the orange juice, sweet soy sauce and 1/4 cup of water. Cook, stirring occasionally, 30 secs to 1 minute, or until well combined.

Add the cooked salmon fillets, cook spooning the sauce over the top 1-2 mins, or until the sauce is slightly reduced. Transfer to a serving dish. Garnish with scallions.