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Love & Food ForEva

Bringing loved ones together just like mom did.

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beurre blanc

Shrimp with Lemon Beurre Blanc (+Valentine’s Foodie Gift Guide)

January 25, 2017 - Nikki Leave a comment

In my first blog post of the year, I mentioned wanting to take a hiatus from dairy for the entire month of January. OK, so I stayed away from dairy for about 2 seconds (really it was 3 weeks and felt like an ETERNITY). But I just had to share this unbelievable recipe for aRead more

Posted in Uncategorized - Tagged beurre blanc, easy recipes, seafood, shrimp, valentines dinner

loveandfoodforeva
Can we just make spring appear already?! 🌷🌿🌸 Winter, thanks for bringing us Christmas and the new year but you can take your frigid temps, early sunsets, and nonstop viruses and get outta here!! In the meantime, I’m pretending it isn’t freezing today with this happy little berry smoothie bowl 🍓🍒 TGIF!!! #loveandfoodforeva . BLEND TOGETHER: 🌿1 banana 🌿1/2 avocado 🌿1 cup frozen pineapple 🌿2 cups frozen berry blend (cherries, strawberries, raspberries, blueberries) 🌿1/2 cup oatmilk TOPPINGS: 🌿chia seeds 🌿hemp hearts 🌿cacao nibs 🌿fresh berries
I’m in a breakfast rut so I can’t wait to make I’m in a breakfast rut so I can’t wait to make a batch of my MINI BREAKFAST BURRITOS so I can have a stash in the freezer, ready to go anytime! Just 7 ingredients, y’all! And soooo good 🙌🏼 #loveandfoodforeva . Recipe link in my bio + below! . INGREDIENTS 🌿8 flour tortillas (6-inch rounds) 🌿4 eggs, lightly beaten 🌿1 cup frozen cubed potatoes with peppers and onions 🌿5-6 ounces chorizo 🌿1/2 cup shredded cheese 🌿1/2 cup red enchilada sauce (canned) 🌿Cooking spray INSTRUCTIONS 1. Heat 2 medium pans over medium high heat. Add olive oil cooking spray to both pans .Cook the chorizo in one pan and the frozen potatoes in the other. Stir the potatoes and the chorizo occasionally, cooking both for 5-7 minutes (until the potatoes are a little crispy and the chorizo is cooked all the way through). Put the chorizo in a bowl and set aside. Put the potatoes in another bowl and set aside. 2. Wipe one of the pans with a paper towel, then add more cooking spray to it. Add the beaten eggs and cook until scrambled to your liking. Put eggs into a bowl and set aside. 3. Put one of your burners on medium heat and warm each tortilla for 5-10 seconds on each side, directly on top of the fire. Use tongs to handle them. Move the tortillas around when on top of the fire so they don't burn. If you have a gas burner, you can heat the tortillas in a pan over medium heat for 20-30 seconds on each side. 4. To assemble: Put a tortilla on a plate. Add 1-2 Tablespoons each of egg, potato, and chorizo down the middle, making sure to leave about a half an inch border of tortilla empty. Sprinkle 1-2 teaspoons of shredded cheese and then top with 1-2 Tablespoons of red enchilada sauce. Fold the sides in, then bring the bottom edge of the tortilla tightly over the filling. 5. Continue rolling until the top of the tortilla is reached. Set aside with the seam side down. Repeat with remaining ingredients. Serve immediately. Freeze the rest by wrapping each burrito in foil, then store in a gallon zip lock back in the freezer.
Absolute loves of my life ♥️#thisis2 Absolute loves of my life ♥️#thisis2
Brrrrr! Need more soup! And my mom’s ARROZ CALDO Brrrrr! Need more soup! And my mom’s ARROZ CALDO is the quintessential winter meal: rice, chicken, and lots and lots of ginger and garlic! Plus alllll the toppings to make it a complete and filling meal that soothes the soul 💚 #loveandfoodforeva . Recipe link in my bio + below! . INGREDIENTS 🌿3-4 pounds Whole chicken, cut into smaller pieces (bone in) 🌿8 cups water 🌿3/4 cup Jasmine rice 🌿¼ cup sticky rice 🌿3 Tablespoon vegetable oil 🌿1 medium onion, chopped 🌿8 garlic cloves (4 minced, 4 sliced thinly) 🌿¼ cup fresh ginger (1 ½ inch piece, peeled & minced) 🌿1 Tablespoon fish sauce 🌿½ teaspoon Kosher Salt 🌿½ teaspoon black pepper For garnish: 🌿Lime 🌿fried garlic chips 🌿scallions sliced 🌿hard boiled eggs INSTRUCTIONS 1. Put chicken + 8 cups water into a large stock pot. Bring to a boil over med-high heat. Using a mesh strainer, remove particles that have floated to the top of the water. Reduce heat to medium low, cover & simmer 25-30 min, until chicken is cooked through. Remove chicken from the stock, set aside to cool. Set the stock aside. 2. Heat vegetable oil over medium heat in a large Dutch oven for a minute. Add sliced garlic, stirring constantly 4-5 minutes until golden brown. Use a slotted spoon to remove the garlic and put on a paper towel to drain. 3. Using the same oil, add the onion & stir occasionally for about 5 min until translucent. Add the ginger, chopped garlic, and ½ teaspoon each of kosher salt & black pepper. Stir occasionally for another 2-3 min. Add both the jasmine & sticky rices to the onion mixture & stir everything together. Allow to cook for a couple minutes. 4. Add the fish sauce & reserved stock. Bring to a boil, then lower heat to med-low, cover & cook for 15-20 min until the rice is soft and mixture has thickened. 5. While the soup finishes cooking, shred chicken into small pieces. Then add ¾ of the shredded chicken meat to the soup. Reserve the rest for garnish. Stir together, taste, & add salt and pepper to taste. 6. Garnish with shredded chicken, fried garlic chips, hard-boiled egg, & sliced scallions.
It’s been raining here for what seems like weeks It’s been raining here for what seems like weeks 🌧 so I tried bringing a little sunshine inside with a good old fridge-clean-out salad! Have a great week, friends! #loveandfoodforeva . SALAD DEETS: 🌿hard boiled egg 🌿cucumbers 🌿spiced pecans 🌿avocado 🌿yellow bell pepper 🌿black olives 🌿carrots 🌿pine nut hummus 🌿quinoa in the middle
❣️Need a sweet treat for Valentine’s Day??❣️I got you covered with my mom’s easy but unbelievably addicting 🍓STRAWBERRIES & CREAM, ready in 15 minutes or less! Pro tip: this cream is so dang good you could eat it alone with a spoon, so make extra 😉 #loveandfoodforeva . Recipe link in my bio + below! . INGREDIENTS 🌿2 lbs strawberries, cut into bite size pieces 🌿1 1/2 cup heavy whipping cream 🌿3 Tablespoons powdered sugar 🌿1/2 cup sour cream 🌿2 ounces cream cheese, room temp 🌿4 Tablespoons light brown sugar 🌿1 Tablespoon vanilla extract INSTRUCTIONS 1. Put heavy whipping cream into a large metal mixing bowl. Using a kitchen-aid stand mixer or hand mixer, mix on high for 1-2 minutes, until it starts to thicken and form stiff peaks. 2. Add the powdered sugar to the cream, mix on high another minute until thick. If you scoop the whipped cream with a spoon and turn it upside down, it should mostly stay on the spoon. 3. In another metal mixing bowl combine the sour cream, cream cheese, light brown sugar, and vanilla extract. Again mix together using either a kitchen-aid stand mixer or hand mixer until combined. It won't be completely smooth, that's OK. 4. Add the sour cream mixture to the first bowl of whipped cream, and fold the ingredients gently together with a silicone spatula until combined. 5. Divide the cut up strawberries into 4 bowls/cups and top with the cream.
Here’s the monthly round up of my kid’s favori Here’s the monthly round up of my kid’s favorite lunches last month! 🍎 Go to my stories (and my “kids meals” highlight for details on each meal)!! Happy hump day friends! #loveandfoodforeva
Never underestimate the power of a simple, yet del Never underestimate the power of a simple, yet delicious, GRILLED VEGGIE WRAP!! 🥬🍄🥕🧅 My recipe couldn’t be easier and is easy to modify with anything you like! #loveandfoodforeva . Recipe link in my bio + below! . INGREDIENTS 🌿4 large Tortilla wraps 🌿4-8 slices of provolone 🌿1 Tablespoon extra virgin olive oil 🌿6 ounces portabella mushrooms, sliced 🌿½ sweet onion, sliced 🌿2-3 ounces baby spinach 🌿1 bell pepper, sliced 🌿4 Tablespoons balsamic vinaigrette 🌿Salt & pepper to taste INSTRUCTIONS 1. Pour the olive oil into a large skillet or saute pan, and heat over medium high heat for 2 minutes. Add the bell pepper and onions and stir to cook for 2 minutes. 2. Add the mushroom, stirring occasionally, for 3 minutes. Season lightly with a few pinches of salt and pepper. 3. Add the spinach and cook just until it starts to wilt. 4. Heat your wraps in the microwave, in the oven, or briefly over an open flame. 5. Top each wrap with provolone cheese and a pile of vegetables. Top with a tablespoon of balsamic vinaigrette, roll, and enjoy!
Fresh-out-the-bath baby snuggles 🐻 #crazyfriday Fresh-out-the-bath baby snuggles 🐻 #crazyfridaynight #thisis2
🚨 “Send help, my kid is refusing vegetables!” 🚨Sound familiar? If so try out my easy, toddler friendly PUMPKIN VEGGIE MUFFINS!! The recipe makes a huge batch, perfect for freezing half for a rainy day....and I promise everyone in your house will eat them!! 😋 #loveandfoodforeva . Recipe link in my bio + below! . INGREDIENTS 🌿3 cups flour 🌿1/4 teaspoon kosher salt 🌿2 teaspoons baking powder 🌿2 teaspoons baking soda 🌿1 Tablespoon ground cinnamon 🌿1/2 Tablespoon ground nutmeg 🌿2 Tablespoons Chia seeds 🌿3 eggs 🌿15 oz can pure pumpkin puree 🌿2 large carrots, peeled & shredded 🌿2 large zucchinis, peeled & shredded 🌿1 cup applesauce, unsweetened 🌿2/3 cup sugar 🌿1 cup brown sugar, packed INSTRUCTIONS 1. Preheat oven to 375 degrees F. 2. In a big bowl add the following ingredients and mix together with a spatula: flour, salt, baking powder, baking soda, cinnamon, nutmeg, and chia seeds. 3. In a second larger bowl add the wet ingredients and sugars: eggs, pumpkin puree, shredded carrots, shredded zucchini, applesauce, sugar, brown sugar. Mix well using a hand mixer (or a stand mixer). 4. Add about a quarter of the flour mixture to the wet mixture and carefully mix together with a spatula. Keep adding the flour mixture a quarter at a time until everything is well combined. 5. Spray your muffin tins with a non-stick cooking spray. You can make these into regular sized muffins or mini muffins. It should make about 24 regular muffins or 72 mini muffins. 6. Fill each cup 3/4 full, then bake for 22-25 minutes. 7. To test if they're done, put a toothpick in the center of a muffin and it should come out clean.
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