Fancy Ramen

Ramen – it’s the food you never thought you’d eat again after college, but alas, it’s the new fad. Upscale ramen joints are popping up all over the place, and while they taste great, you can make your own for way cheaper. If you plate it right, you’ll have a dish good enough to fit your Instagram ~aesthetic~.

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Pleasee stop spending $12 on Ramen… Here’s how to make your own:

INGREDIENTS:

  • 2 packs of chicken-flavored ramen
  • 1 thicc chicken breast
  • 1 half white onion, diced
  • 4 mushrooms, sliced
  • Green onions, cut into small bits
  • 2 large eggs
  • Salt and pepper to taste
  • Olive oil to cook chicken and sauté mushrooms and onions
  • Optional, but make your bowl look really nice: jalapeño and small, sweet peppers of your color choice, thinly sliced

DIRECTIONS:

  1. We’re going to cook our chicken breast very similarly to this, except we’re going to set the heat on medium low and cook about 15 minutes on each side. We want it to be cooked through, obviously, but we want it to be juicy as well.
  2. While you’re cooking the chicken breast, sauté the onions and mushrooms.
  3. Boil water over medium high heat and gently lower eggs into the pot (make sure there’s enough water for eggs to be completely submerged). Let eggs boil for 6.5 to 7 minutes.
  4. Remove eggs from the pot and place them in a bowl of ice water for 2-3 minutes.
  5. Boil enough water for two ramen packets (refer to the instructions on the bag) and cook ramen according to instructions.
  6. Add one seasoning packet to the pot of ramen (one packet should be enough for you to get a great broth taste, while cutting back substantially on sodium).
  7. Add the sautéed onions to the pot.
  8. Separate the pot of ramen into two large bowls.
  9. Sprinkle the green onions on top of the ramen.
  10. De-shell the eggs and slice them each in half to put in the ramen bowls (be careful since this is a soft-boiled egg – it may get messy). Slice the chicken and gently place in the bowls. Lay out the jalapeño, peppers, and mushrooms however you please.

Eat up!

– Catherine and Ford

We’re running low on ideas for things to cook, so if you have any recipes, a favorite meal you want to make healthier/cheaper, comments, or questions, feel free to slide in our dm’s or leave them for us below. We are eager to hear your feedback. Thanks for reading!

Coca-Cola Ribs

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We’ve got great news for y’all… You’re not gonna need all day for these ribs! (Sorry to all of our BBQ purists out there) Unfortunately, we don’t have 12+ hours to properly smoke a rack of ribs… I mean who really does? But if you can hear us out, you will be pleasantly surprised by how these babies taste. 😋

Fair warning: this recipe is a little difficult and is a lot more hands-on than our typical recipes. But it’s worth it!! You’re going to need a large pot (5 quarts or larger), a medium-sized sauce pan, a gas or charcoal grill, and either a blender or food processor.

**This recipe has been adapted from LAURASRECIPES. Check out the original recipe here!**

INGREDIENTS (For The Ribs):

  • 2 liter bottle of Coke (not Pepsi, you heathens)
  • 1 white onion, quartered
  • 6 cloves of garlic, smashed
  • 1 tbsp. pepper
  • 4 pounds of baby back ribs (about 2 racks)

INGREDIENTS (For The Sauce):

  • 12 oz of Coke (you can measure this out from the 2 liter bottle or use a can, whatever)
  • 2/3 stick of butter
  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of ketchup
  • 1.5 tbsp. yellow mustard
  • 2 tbsp. Worcestershire sauce
  • Salt and pepper to taste

DIRECTIONS (Ribs Part 1):

  1. Once you’ve removed the ribs out of their packaging, trim any meat or fat that dangles from the bone side. Trim any of the silver skins from the meaty side. Using kitchen shears, cut each rack in half.
  2. Place ribs (you can stack the ribs on top of each other) and all of the rib ingredients in the large pot. Using the rest of the big bottle of Coke (after you’ve set aside 12 oz for the sauce), dump all of it into the pot, making sure that the ribs are fully submerged in the Coke. If they aren’t submerged, feel free to add some water or more Coke if you have it.
  3. Bring the rib pot to a boil and reduce it to a simmer. Let simmer for about an hour. (Set a timer!)

DIRECTIONS (For The Sauce):

  1. Combine all of the sauce ingredients into a medium saucepan (cut the butter into smaller pieces, so that it melts quicker).
  2. Bring to a boil and reduce it to a simmer. Let it simmer for about 25 minutes. (Set a timer!) The sauce should thicken and reduce during this process. Let it cool for a bit.
  3. Purée the sauce with a blender or food processor.

DIRECTIONS (Ribs Part Deux):

  1. Preheat your gas grill to medium high or light your charcoal grill (we recommend using a charcoal grill to give your ribs a smoky taste).
  2. After ribs are done simmering, remove them from the pot, pat them dry, and brush liberally with the sauce on both sides.
  3. Place ribs on grill for 10-12 minutes, turning every few minutes. (This is not the time to wander off… Man the grill!)
  4. Tent the ribs with foil and let them rest for 5 minutes before cutting them.
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Hot off the grill

These ribs aren’t the healthiest and they are definitely a splurge, but Independence Day is right around the corner. So we think you should let loose and show the grill what you can do! Just don’t tell Dave Ramsey…

Pair these bad boys with some grilled veggies and…


Eat up!

– Catherine and Ford

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear your feedback. Thanks for reading!

Roasted Veggie Medley With Chicken

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If you’ve been following us closely, you may have noticed that we use a LOT of of chicken in our recipes. This recipe is no different. If you’re a chicken master now, this meal is gonna be a piece of cake.

We’re spicing this chicken up with some oven roasted vegetables this go ’round. Don’t listen to your childhood self. Brussel sprouts and broccoli are incredible. We’re also adding yams to the mix (just kidding… we’re calling them sweet potatoes. Yams sound disgusting).

Try it out and tell your friends!

INGREDIENTS:

  • 1 head of broccoli, washed
  • 1 bag of Brussel sprouts, washed
  • 1 sweet potato, also washed
  • 1 chicken breast, pounded thin
  • Olive oil
  • Salt and pepper to taste
  • Garlic powder
  • Optional: Cayenne

DIRECTIONS:

  1. Preheat oven to 425 degrees (Fahrenheit – this is America)
  2. Cut sweet potato into bite-sized cubes
  3. Break up head of broccoli into bite-sized florets
  4. Rinse your brussel sprouts throughly (they usually have a decent amount of dirt still on them). Then cut the ends of the Brussel sprouts off and cut them in half (hotdog or hamburger style, it doesn’t matter!)
  5. Lay out vegetables on a sheet pan (we had to use 2 pans because we had an abundance of vegetables to roast up)
  6. Drizzle a light amount of olive oil on the veggies and toss them with your hands until all the veggies are fully coated. Next, season generously with salt, pepper, and garlic powder to taste.
  7. Toss the veggies with your hands again so that all the veggies are coated evenly with olive oil and seasoning.
  8. Roast veggies for 15 minutes. Set a timer on your phone!!!
  9. Cook your chicken how we always do! (According to these instructions)
  10. Remove veggies from oven and mix them up/ flip them. Roast veggies for an additional 15-20 minutes. Set a timer again!!! (Check on the brussels early as they sometimes cook faster)
  11. Plate the veggies and chicken strips however you want.
  12. Top with Cayenne if you’re a fan of a little heat and enjoy!

There seems like there are lots of steps, but there is very little actual work. Using the oven is such a relaxing way to cook. You just pop it all in the oven, set an alarm, and chill out.  Pour yourself a glass of red wine, and watch a little Frasier! Let the oven do the work for you. 🙂

Like what you’re eating?  Let us know in the comments!

Eat up!

-Catherine and Ford

P.S. Tell us when you cook our recipes! We would love to give you a shout out and chat about what we can do better!

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear your feedback. Thanks for reading!

Carbonara with Zoodles

Cutting back on pasta is hard, and the thought of giving up your favorite pasta dishes is awful. So we’re keeping our fave pasta dishes alive by substituting with zoodles (zucchini noodles). It’s something about the zucchini at least being in a noodle shape that is pretty satisfying. Plus, once you get used to them you kind of start to like them just as much as regular noodles. Weird, we know. Try it and see what you think! Here is our fresh take on the classic carbonara dish.

INGREDIENTS

  • 3 Large Zucchini
  • 4 -5 strips of Turkey Bacon
  • 2 egg yolks
  • 1 egg
  • Olive oil
  • Parmesan
  • Optional: Red Pepper Flakes

DIRECTIONS

  1. Rinse and spiralize your zucchini. (If you don’t have a spiralizer, just use a vegetable peeler to make ribbons).
  2. Dice your uncooked turkey bacon. (Diced means cut into small squares)
  3. Begin cooking your bacon in a skillet on medium. About 4-6 minutes depending on how crispy you want it. (Keep in mind that turkey bacon tends to crisp up after resting a minute or so and the bacon will still be in the skillet while the eggs and zucchini cook)
  4. While the bacon is cooking, squeeze the zucchini noodles as dry as you can. Then, lay them out on paper towels for 5 minutes.
  5. Whisk together the 2 egg yolks and 1 egg. Once that is whisked, add the parmesan.
  6. Once the bacon is done, add 1 TBSP of olive oil to the skillet and add the zucchini noodles.
  7. Stir fry the noodles for about 2 minutes, then push the noodles to the edges of the pan to make a whole in the center (for the egg mixture).
  8. Add the egg and parmesan mixture to the pan. Scramble it inside the ring of noodles until cooked. Once cooked, mix it in with the noodles and bacon!

    YUM.

  9. Serve warm and top with Red Pepper Flakes!

Just like George Costanza likes his chicken spicy, we like our carbonara that way as well. That’s why we top it off with some red pepper flakes. It adds the kick that we all crave. Join us as we take a culinary journey through the Italian wine country and feel free to take a wine journey as well because that sounds awesome. Let us know what you think in the comments!

Eat up!

– Catherine and Ford

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear any and ALL of your feedback. Thanks for reading!

Mushroom and Spinach Risotto with Chicken

This is a recipe that is sure to impress. Whip it out on a date or to all your friends and show them just how accomplished of a chef you are! Just a few words of caution: the frozen section at Trader Joe’s is a vortex that’ll suck you in with incredible food possibilities you’ve never even dreamed about. Be careful in there… We’re trying to stay healthy, and your freezer is only so big.

INGREDIENTS

  • Frozen package of Trader Joe’s Mushroom Risotto
  • 1 package of sliced Baby Portobello Mushrooms
  • 1 bag of Spinach
  • 1 Chicken Breast

    We’ve got the golden ticket… (It’s ours, Charlie!)

DIRECTIONS

  1. Prepare a paper plate with  1 tbsp of olive oil and have a skillet ready on the stove top (because you’re about to handle raw chicken).
  2. Butterfly your chicken breast (that means cut it through the middle into 2 thin chicken breasts) and then slice those into strips (or dice them, your preference).
  3. Coat these strips in olive oil (on the paper plate you prepared). Season them with salt, pepper, and lastly (optional but recommended) Italian seasoning.
    • TIP: use one hand to coat the chicken and another CLEAN hand to do the seasoning. The last thing we want is raw chicken-ness on all our spices/ salt and paper shakers.
  4. Put the strips in a sauce pan on medium heat. Wash your hands. Cook for about 4 minutes. Flip strips and cook for about 3 more minutes. (Or until there is no pink in the middle)
  5. Enjoy a glass of wine while the chicken is cooking! Or go give PGM some love.
  6. Once the chicken is done, set it aside.
  7. Heat 2 tbsps of olive oil in the saucepan on medium and add the mushrooms (as many as you would like). Season with salt and pepper!! Cook for about 5-8 minutes.
  8. While the mushrooms are cooking, put the frozen package of risotto in a microwave safe bowl (a large enough bowl to fit the spinach and mushrooms in also) and microwave it according to instructions. (3 mins, stir, 2 mins, let sit for 1-2 minutes, serve)
  9. Once the mushrooms are mostly done, rinse 2-3 handfuls of spinach and add that to the saucepan. (It is okay that the pan is over crowded at this point because spinach cooks down to be much smaller.) Season the spinach with salt and pepper generously!
  10. Taste the risotto to make sure it is done. If its not as creamy/warm as you would prefer, microwave it for about 30-45 more seconds.
  11. Add the spinach and mushrooms to the bowl of risotto. Mix until combined!
  12. Top with chicken strips and serve warm!

Not only is this recipe a comfort food, it’s so easy you could just about make it with your eyes closed. So whether you’re looking to #treatyoself Tom Haverford style or you’re just looking to try something new, make sure you make this recipe! There’s no reason not to. It takes 20 minutes, and did you see how short the ingredients list was??

P.S. Make sure you’re washing your hands. No one wants chicken hands. ☹️

Eat up!

– Catherine and Ford

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear any and ALL of your feedback. Thanks for reading!

Shrimp Thai Noodle

We are so sorry for not putting out as much #content as we should be. Since we both work in the music industry and spring/summer tours are pretty much in full swing, we’ve barely had time to cook food, much less write a blog about it. We promise to have many more recipes for you guys over the next few weeks and hope y’all have been enjoying this as much as we have!

The following recipe is one of our best. I know we say that a lot but somehow we keep on one-upping ourselves. Try it for yourselves. If you don’t like it, let us know in the comments!

***Tip: If you have a wok, now is the time to put that baby to use.***

INGREDIENTS (Serves 4-6)

  • 1/2lb- 1lb Fresh shrimp (any meat of your choice or no meat!)
  • 2-3 Zucchini (medium-size)
  • 1 Red Onion
  • 1 Head of Broccoli
  • 1 Package of “A Taste of Thai” Rice Noodles (any cut works fine! we used vermicelli because they cook faster, but they are a bit messy)
  • 3 Eggs
  • 3 cloves of garlic (aka 1.5 tsps of minced garlic)
  • 1 cup Soy Sauce
  • 1 TSP Sesame Oil
    • Optional:  4 TBSP Brown Sugar
    • Optional: 1-3 TBSP Sriracha or Chili Garlic Sauce
    • Optional: 2 TSP Minced Ginger
    • Optional: 2 Chopped Green Onions
    • Optional: Crushed Peanuts for topping

DIRECTIONS

  1. Preheat the oven to 425˚F.
  2. Put the noodles into a bowl/pyrex pan of very hot water, and soak for 15-30 mins (depending on the type of noodle that you picked! The package instructions will specify. If you already threw away the package, google it!) Set a timer!
  3. Prep all of your vegetables: slice onions into thin strips, cut zucchini into half moons, and cut broccoli into bite-sized pieces. (Try to make them the same size, so they will cook evenly.)
  4. Spread all of the veggies onto a 1-2 sheet pan(s). Drizzle with olive oil, salt and pepper!
  5. Once oven is pre-heated, put the veggies into the oven for 6-8 mins. Set a timer!
  6. While noodles are soaking, and veggies are cooking, combine all of these into a medium sized bowl: 1 cup of soy sauce, 4 TBSPs of brown sugar, 2 TSP of minced ginger, 1-3 TSP of siracha/chili garlic sauce (depending on how spicy you prefer)! Set aside.
  7. Beat/ whisk your 3 eggs (don’t cook them yet).
  8. If your noodles are done soaking, drain them!
  9. Heat 2 tbsp of vegetable oil in a pan to medium heat. Add your fresh shrimp and cook for about 4-5 minutes (until they are pink, duh). Once they’re cooked, set them aside.
  10. Put 1 TSP of sesame oil into the medium heated pan/wok, then add the eggs and scramble! (Sesame oil is very strong so don’t add a bunch because you like the way it smells… Although it does smell amazing.)
  11.  If veggies are ready, add them to the egg mixture. (If veggies aren’t ready, set scrambled egg aside until they are.)
  12. If you haven’t already, drain your noodles (assuming they are done soaking).
  13. Add the noodles and shrimp to the pan. Top everything with the sauce, and mix well!
  14. Once everything is evenly mixed in with the sauce, top with crushed peanuts and serve warm!

Sorry! We know it’s a lot of steps but the finished product is SO worth the effort. It tastes like something you could get at a fancy restaurant, but you actually made it yourself. You should be proud. Full and proud.

Eat up!

-Catherine and Ford

P.S. Tell us when you cook our recipes! We would love to give you a shout out and chat about what we can do better!

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear any and ALL of your feedback. Thanks for reading!

A.M. Tots

We’re big fans of Nashville’s own “The Flipside” restaurant. One of their best brunch dishes is the A.M. Tots. Unfortunately, tater tots and bacon isn’t the healthiest thing you can ingest. To combat that, we wanted to make a healthy twist on our favorite. Instead of tater tots and hickory-smoked bacon, we replaced those items with Green Giant’s veggie tots and turkey bacon. Even our most critical friends loved this meal! Mhmm.. get in our bellies!

INGREDIENTS (makes two bowls):

  • 1 bag of frozen Green Giant Cauliflower Tots
  • 4 pieces of turkey bacon
  • 2 eggs
  • 2 tbsp of queso dip (we used Gordo’s)
  • 1 avocado
  • Optional: Hot sauce

DIRECTIONS:

  1. Preheat oven to 425˚and spread the frozen tots onto a cookie sheet.
  2. Place 4 paper towels on a plate, put bacon on top and cover with another paper towel. Cook turkey bacon in microwave according to directions on package until crispy! (Note: Turkey bacon will crisp up after it sits a little bit. So, even if it feels a little flimsy, wait about a minute to see if it crisps up.)
  3. Once oven is preheated, put cookie sheet into the oven. Cook veggie tots for 12-15 mins (I like to do mine a little longer to make them crispier.)
  4. While tots are cooking, chop the bacon into bacon bits and slice your avocado.
  5. Next, heat 1 tbsp of olive oil in a sauce pan and very carefully fry 2 eggs for about 2-3 mins. Season with salt and pepper. Keep the yolk as runny as you like! (We test how runny the yolk is by poking the yolk AFTER you have already cooked the first side of the egg and flipped it. The squishier the yolk, the runnier it will be. The firmer the yolk, the more solid it will be!)
  6. Once tots are done, split them into 2 bowls top with avocado, drizzle queso dip, top with fried egg, and sprinkle with bacon bits! If you want some heat, top with hot sauce.
  7. Serve warm and… enjoy breaking that yolk!

Is there anything more satisfying that breaking a yolk?

We know what you’re thinking – “cauliflower is NOT the same as potatoes.” And you’re right. But topped with these YUM ingredients, you can barely tell the difference. Of course, fried cauliflower nuggets aren’t an adequate replacement for chicken nuggets (although we’ve never tried), but they are the perfect replacements for tater tots. This is gonna be your new favorite brunch meal. So enjoy it with a tasty mimosa or a Bloody Mary (just don’t top your bloody with a chicken wing or a slider because that just negates everything you’re trying to do with the diet…). Try pickles, okra, and celery instead. 👍🏼

Eat up!

– Catherine and Ford

 

P.S. Tell us when you cook our recipes! We would love to give you a shout out and chat about what we can do better!

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear any and ALL of your feedback. Thanks for reading!

Turkey Burgers

We know you’re probably thinking, “It can’t be a burger without beef!” Well maybe you’re right or maybe you’re wrong. We’re too lazy to look up what the qualifications are to be a burger, but we’re telling you that these turkey burgers are legit and healthy. Big hit at parties.

INGREDIENTS:

  • Ground turkey molded into however many patties you guys are looking to eat (FYI, a patty is about one handful of ground turkey)
  • Salt and pepper to taste
  • Olive oil
  • Whole wheat buns
  • Recommended Toppings:
    • Hearts of Romaine lettuce (bc iceberg lettuce has no nutrients #teamromaine)
    • Tomato(es) sliced
    • Cheese, duh
    • Condiments (Ford’s a big ketchup guy and Catherine’s all about mayo)
    • Avocado, if you’re a fan
    • Fried egg, if you’re feelin’ fancy

DIRECTIONS:

  1. Rub patties with olive oil and season with salt and pepper.
  2. On an oiled grill top or a skillet, cook patties on medium heat for 10 minutes. Flip and cook for another 10 minutes.
  3. If adding cheese, add cheese during the last minute and a half. Close grill top for this last minute and a half if you’re using a grill.
  4. While the cheese is melting, toast your buns either on the grill or in a toaster.
  5. Check that the patty is cooked ALL the way through (but don’t overcook them, they’ll get dry).
  6. Top those babies just the way you like ’em.
  7. Enjoy!

 

Was that not, like, soooo easy? We wanted to crank this out as the weather is (hopefully) gonna be warm in the near future. Just in time for grillin’ season! Invite some friends over and show them how a healthy cookout is done! Let us know what you think in the comments and feel free to let us know of any other spring/summer favorites you would like us to write up.

Eat up!

– Catherine and Ford

P.S. We recommend Green Giant’s Broccoli Tots as the side. Find them in the freezer section and pop them in the oven for 12ish minutes. You will love them, promise.

 

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear any and ALL of your feedback. Thanks for reading!

Greek Fried Rice

A classic chicken and rice dish with a few ethnic twists! You were probably cooking up chicken and rice with veggies anyway so just add some Cavender’s and mix it all together! Mixing the veggies and chicken in with the rice makes this dish seems like a whole new meal. If you don’t have Cavender’s Greek Seasoning and you’re thinking, “I’ll just wing it with random spices that sound good,” don’t do it. Just go buy some Cavender’s and thank us later.

Also, some feta or goat cheese would prob upgrade this meal nicely. We saved our calories for a glass of wine, but if cheese is your thing go for it.

INGREDIENTS (Serves 2-3)

  • 1 bag of Spinach
  • 1 carton of grape tomatoes (optional)
  • 1 carton of Portobella Mushrooms
  • 1 thawed Chicken Breast
  • 1 bag of Uncle Ben’s “Boil in Bag” Brown Rice or any other brown rice, quinoa, etc.
  • 1 TBSP butter (optional)
  • Cavender’s Seasoning
  • Olive oil
  • Salt and Pepper

 

DIRECTIONS

  1. If it is not already thawed, begin thawing your chicken breast.
  2. Season your chicken breast with Cavender’s and heat 1-2 TBSPs of olive oil in a frying pan.
  3. Begin cooking your chicken breast according to these directions. (10 mins on each side) Set a timer for 10 minutes.
  4. Next, start boiling 4 cups of water for your rice or follow the directions on your rice box.
  5. Flip the chicken after 10 mins on one side.
  6. Once water is boiling, add the rice. Set a timer for 12 mins. (or the time on the box directions)
  7. While the rice and chicken are cooking, rinse and slice your mushrooms. (Try to slice them evenly so that they will cook evenly.) Push mushrooms to the side of the cutting board.
  8. After the chicken breast has cooked 10 more minutes on the final side, remove it from the heat and lay it on the cutting board to rest for 10 minutes.
  9. Heat 1-2 tablespoons of olive oil in the frying pan (same one the chicken was in), add mushrooms. Season the mushrooms with salt and pepper.
  10. If the mushrooms are “crowding the pan”(this means that not all of the mushrooms can lay flat on the bottom of the pan), heat 1-2 tablespoons of olive oil in another pan. (If you have a wok, now is the time to bring it out!) Begin sautéing all of the mushrooms.
  11. Cut a handful (or however much you want) of grape tomatoes in half.
  12. When the rice timer goes off, drain the rice and put 1 TBSP of butter underneath the rice. Check on/stir the mushrooms. Once the butter melts, mix it in with the rice.
  13. When the mushrooms are mostly cooked (about 5 minutes), add the spinach and tomatoes to the pan/wok. Season with salt and pepper.
  14. While the spinach and tomatoes are cooking, dice the chicken.
  15. Cook the veggies until the spinach is wilted/shriveled.
  16. Once the veggies are ready, add the rice and chicken to the pan and season with Cavender’s.
  17. Stir fry everything until mixed well and warmed through.
  18. Serve warm and enjoy!

Since everyone LOVES asian fried rice, we thought why not try it with different flavors? We found this to be easy and an excellent excuse to use our wok more. If you don’t have a wok and you cook a decent amount, you should consider getting one. The food we stir-fry tends to go flying over the edges of the pan when we stir… and the wok greatly reduces this problem! 👌🏼

Of course you can add or subtract any veggies you would like to this meal, but we thought these flowed the best. You can also top the bowl of rice and veggies with a Cavender’s seasoned fish filet if you are tired of chicken.  Just don’t try to stir fry the fish because it will fall apart and shredded fish isn’t a thing for a reason. 👍🏼

Let us know if you make this meal and what you think! It’s our fav when people tell us they actually cook our stuff.

Eat up!

– Catherine and Ford

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear any and ALL of your feedback. Thanks for reading!

Egg Drop Soup

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We don’t know about y’all… but we love egg drop soup. We get it every time it is an option on the menu, and this recipe was the best egg drop soup we have ever had. That’s saying a lot. So even if you aren’t an egg drop soup person, you should give this a whirl. (Lol! That was a pun which you will understand it once you read the recipe.)

Plus, this will pair perfectly with our other Asian themed Post Grad Meals! Date Night anyone?

P.S. This is an awesome soup for when you or a loved one are feeling sick. Chicken Noodle Soup can get old after a while so liven things up with some Egg Drop Soup! Although… you should make sure that said person actually likes Egg Drop Soup and isn’t particularly nauseous because that’s probably not a good mix.

This recipe was modified from one at Gimme Some Oven, which is an awesome food blog. Lots of our recipes are inspired by them! You should check it out.

INGREDIENTS:

  • 4 cups Chicken Broth
  • 2 Eggs
  • 2 Egg Whites (optional)
  • 1 tsp Ginger
  • 2 tbsp Corn Starch
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Sesame Oil
  • 3 Green Onions sliced thin (optional)
  • Salt and Pepper (to taste)

* Note: TSP is TEAspoon which is a smaller measurement and TBSP is TABLEspoon which is a larger measurement. Look closely at measurements because you don’t want to mix these up.

egg-drop-soup

DIRECTIONS:

  1. Mix together broth, corn starch, garlic powder, and ginger. Make sure to do this at or below ROOM temperature or else the corn starch will clump up and it’s kinda gross…
  2. In a medium saucepan, bring mixture to a boil.
  3. While the mixture is heating up, whisk the eggs and egg whites in a measuring cup. (We used  a measuring cup bc it makes pouring the eggs much easier.)
  4. Once the mixture is boiling, remove it from the heat.
  5. Grab your whisk (or fork if you don’t have one) and begin SLOWLY stirring the piping hot mixture. While you are stirring, slowly pour the eggs into the broth mixture. (Note: you will be stirring and pouring at the same time. Make sure you are doing both of these very slowly because otherwise the egg ribbons will look wonky. It’s not that hard… you can do it!)
  6. Once you have made your beautiful egg ribbons, stir in the sesame oil and green onions.
  7. Add salt and pepper to taste and BAM! You got yourself some soup!

Now, you can’t tell us that this isn’t the best egg drop soup you’ve ever had. It’s so easy, and the swirly thing makes you feel like a legit chef, right? It was an all around great experience for us and we hope that it is for you too. If you make this recipe, please send us a picture and let us know what you thought! It’s the best feeling when people tell us that they actually made a Post Grad Meal. 👏🏼

Eat up!

– Catherine and Ford

Feel free to leave us any comments, concerns, OR recipe ideas. We are open to ALL of your feedback. Thanks for reading!