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Recipes

A Sweet Little Recipe: Clementine ‘uʍop ǝpısdn’ Cake

clementine-upside-down-cake-2 My love affair with Plated.com continues, and today I want to share with you one of the very first dessert recipes I tried.  I’m not much of a baker, but this cake was a cinch to prepare and came out super-moist and delicious! This recipe makes just two servings (which is perfect for Eric and me), but I can’t wait to whip up a larger batch the next time I have company over. INGREDIENTS

  • 1 clementine
  • 5 tbs butter, divided
  • 1 tbs light brown sugar
  • 1½ tbs granulated sugar
  • ¼ tsp vanilla extract
  • ⅓ cup flour
  • 1 egg
  • 2 small aluminum tins
  1. Preheat oven to 375.
  2. Peel clementine, and cut in half.
  3. Melt 1 TBS butter and brown sugar in a small pan over medium-high heat.
  4. Divide butter/sugar mixture between two ramekins and place clementines cut-side down on top.
  5. Melt remaining butter and add to a small bowl with half of 1 beaten egg, granulated sugar, and vanilla extract. Stir to combine.
  6. Add in flour, and stir just until incorporated.
  7. Pour batter over clementines, place ramekins on a baking sheet and bake until cakes are set, about 20 minutes.
  8. Remove cakes from oven and allow to cool for 2 minutes. Carefully remove cakes from ramekins and serve clementine side up.

Be sure to check out my full review of Plated here, and sign up for 4 free meals of your own here.

Recipes

Cooking for 2: Spicy Vietnamese-Style Fish w/ Rice Noodles

plated-tilapia

Last week, I shared with you guys my experience using Plated.com (you can check out my full review here and sign up to get two free plates here). Since then, I’ve enjoyed several different meals throughout the week, and this Vietnamese-Style fish is one of my favorites. My husband hates fish, so I don’t cook it very often. Luckily, I was working from home one day and got to make lunch just for myself.  This dish is so easy to prepare and packs a ton of flavor, and I hope you enjoy it as much as I do.

Keep reading for the full recipe! Continue Reading

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Recipes

{Cooking for 2 + A Plated.com Review} Chicken Schnitzel w/ Warm Red Cabbage, Gorgonzola and Pears

plated-chicken-schnitzel

I absolutely LOVE to cook, but… I don’t really enjoy eating leftovers. Since there are only two of us in our household, finding recipes that make small enough portions WITHOUT wasting a ton of ingredients can be a doozy.  Enter my new obsession: Plated.com.  You can check out their site (and get two free plates!) here, but basically they offer a weekly food delivery service that ships a box of fresh, perfectly portioned ingredients and step-by-step recipe cards on how to prepare each meal. I hate wasting food, and grocery shopping in NYC without a car can be a pain (not to mention expensive!), so this service has been a lifesaver for me.  In about the same time it takes me to wait for delivery, I can have a hot, delicious meal on the table that I prepped with my own two hands.

I’ve gotten about 3 deliveries so far and haven’t been disappointed yet. Over the next few weeks, I’ll be sharing my recipe adaptations with you all… starting with this delicious chicken schnitzel with red cabbage! The cabbage was actually meant to be served as a cold salad. But with the temps starting to plunge, I wanted something warm and comforting. Sautéing the cabbage a helped release some of its sugary juices and gave just the right finishing touch to this meal. Speaking of finishing touches, I think I’ll be adding dijon mustard to my chicken cutlets from here on out.  It added such a great flavor, and I think a touch of lemon zest mixed in with the bread crumbs would also be divine for next time.

But enough talk, and on with the recipe!

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