FoodFash

Adventure Begins in the Kitchen

Soba & Zucchini Noodles { Zoodles } With Shrimp

September 13, 2015 by Kristin

Soba & Zucchini Noodles with Shrimp 2

I’ve been dying to make Hilah’s coconut noodles recipe lately.  Lightening a noodle dish with a boat load of veggies is right up the FoodFash alley.  Add coconut, lime, and fresh basil to the mix and the only option is to fall in a whole lot of love.

Zucchini Noodles - Zoodles 2

And since it seems as though I’m incapable of eating a meatless meal since living in Texas {and it’s been 3-1/2 years!}, I added shrimp to the zoodles. Shrimp seasoned with salt, cayenne pepper, and garlic powder, sautéed in coconut oil.

I can’t tell you how enough how pleased I was with this meal.  Other than adding shrimp and a teeny bit {1/4 teaspoon} of salt, I followed the recipe to a tee.  And the next time I make this dish {and I assure you I will}, I won’t be changing a thing!

And if you’re in the market for a spiralizer, I love this one!

 

Filed Under: recipes Tagged With: dairy free, gluten free, soba noodles, zoodles, zucchini noodles

FoodFash on @Yummly !

September 9, 2015 by Kristin

Yummly Profile

With a seemingly infinite number of recipe websites out there, it can be challenging for bloggers {and readers alike} to decide which resource to use.  It’s no secret that the arrival of Pinterest changed the food-sharing scene for the better – this bookmarking tool is easy to use, highly visual, and has the ability to drive a ton of traffic to a blog.  And because Pinterest is the number one traffic source for FoodFash, it made sense for me to update this site to be as Pinterest-friendly as possible.

Yummly Button

So how does this relate to Yummly?  Well… while I was researching image sharing plugins, the plugin I liked most had a “yum” icon that I had never seen before.  Curious to know what yum was all about, I clicked on the icon and and quickly discovered that Yummly, similar to Pinterest, is highly visual and easy to use.  Even more importantly?  Yummly is totally food centric.  When I found that there was already an established profile for FoodFash that was created automatically when other users shared my recipe posts, I was in!

Yummly RecipeWith Yummly, you have the ability to find tons of new recipes, share your current favorite recipes, and save your taste preferences so Yummly can do the searching for you.  And now on FoodFash, you can hover over any image and, with only two clicks, share or bookmark for future use!

Filed Under: Blog, recipes Tagged With: bookmarking, pinterest, recipes, yummly

Blackened Chicken Kale & Romaine Caesar

March 13, 2015 by Kristin

Blackened Chicken Caesar Salad

Once upon a desire-to-recreate-a-recipe time, I looked up how to make blackened chicken and wrote it off as a smoky mess hassle.  Months {and an extreme blackened chicken caesar salad craving} later, I decided to scroll further down Google search results and find a recipe that used a stovetop rather than the oven.

Homemade Blackened Chicken

I purchased all six spices from the bulk department, spending a whopping 40-ish cents on seasonings. And I generously coated the chicken breasts per this blackened chicken recipe, wishing later that I was a bit more generous.  I could have used more of that crispy blackened crust I was hoping for.

Side note: I’m seriously considering tossing my spice collection and going the bulk route from now on.  So fresh, so cheap!

Homemade Blackened Chicken 2

When the chicken was finished, I filled a large bowl equally with bite-sized pieces of kale and romaine.  And then I used my hands to mix in homemade caesar salad dressing {a recipe that I plan to perfect and share soon} until all of the greens were lightly coated.  After topping with the sliced blackened chicken, it was the exact salad I had been craving for so long.  And without a single sound from the smoke alarm!

Filed Under: recipes Tagged With: blackened chicken salad, dairy free, dinner, gluten free, healthy, lunch, paleo, recipes

Frenched Rack of Lamb – @MarxFoods

February 22, 2015 by Kristin

French Rack of Lamb with Mint Pea Quinoa

Coming home to a package full of Silere frenched racks of lamb will undoubtably be a highlight of my 2015.  From a Kristin perspective, I love lamb {and not just because I get a good chuckle out of saying something so similar to “I love lamp”}.  I truly love lamb.  It’s tender, tasty, and makes for such a special dinner. From a FoodFash perspective, I love lamb even more.  My favorite dishes to prepare are those that require minimal ingredients to compliment the main act.  Lamb has such a distinct flavor, calling for the simplest of seasoning and an even more simple side.  And… it couldn’t be an ounce more beautiful to photograph.

Being selected by Marx Foods to review such a lovely cut of meat?  Yeah, a total highlight!

Marx Foods French Rack of Lamb

Within minutes of receiving the lamb-licious package, I started researching what constitutes a quality cut.  Through some time with the internet and the restaurant operations team I work with, I found that one should evaluate taste, texture, fat, and how the lamb is bred.  I prepared the racks per Julia Child’s instruction {minus the bread crumbs} and served with a delicate mint, parmesan, and sweet pea quinoa.

Frenched Rack of Lamb Marinade

I started off with evaluating fat and breeding before putting the meat in the oven.

Fat – The Silere racks of lamb have slight marbling and a generous fat cap.  I prefer the leanest cuts of meat, so I was really satisfied with the marbling in the Silere racks. Once the meat was cooked to mid-rare, there wasn’t a fatty interior bite to be had.  However, the fat cap was a different story.  Even roasting at a high temp did little to dissolve the fat cap, which I later found to be both good and bad.  Beginning with the “bad”, marinade has a difficult time penetrating through fat and crusting the fat cap side of the rack has little purpose if you’re like me and plan on trimming the fat immediately.  That being said, roasting the rack with the fat cap facing up creates a shield that traps water in the meat, benefitting the meat by keeping it moist.  Since my goal was subtle flavor and no crust, keeping the fat cap did no harm.  And lastly, the Silere frenched racks arrived truly “frenched”.  They barely required any fat trimming between the ribs, which was a huge time saver!

Breeding – When comparing Colorado lamb to New Zealand lamb, New Zealand lamb historically has a negative rap for breeding lamb for wool production first and meat production second.  Silere lamb, though from New Zealand, is bred with meat production in mind.  And much like the prestigious Colorado variety, Silere lamb graze naturally on native herbs and grasses, are free of hormones and antibiotics, and are raised to a mature 18 months of age.

Roasting French Racks of Lamb

After roasting the frenched racks, I was able to evaluate the fun parts: taste and texture.

Taste/Texture – The Silere frenched racks had a flavor that was unmistakably lamb, but was very delicate in the gaminess department – a perfect combination for me since, as mentioned above, I favor subtle and simple flavors over those that are overpowering.  And the texture was super smooth and tender, almost resembling that of a nice filet.  Both of these qualities, subtle gaminess and smooth texture, can be attributed to how the lamb was raised, what the lamb was fed, and how long the lamb was allowed to mature.

Not only was the entire FoodFash dinner table beyond satisfied with the quality of the Silere frenched racks, they enthusiastically requested that I prepare the Silere loin fillets ASAP!

If you found this review informative, please take a minute to vote for this post here!

Although I received compensation to review product provided by Marx Foods, the recipe and opinions in this post are completely my own and based on my experience.

Filed Under: recipes Tagged With: frenched racks, marx foods, merino lamb, new zealand lamb, silere lamb

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