Good morning & happy Friday, my friends! It has been quite a gloomy week here in Chicagoland and apparently now we’re in a State of Emergency because of all the flooding. Crazy, right? I have never seen so much water! Usually when we get heavy rainfall, only the east side of the town is impacted (close to the river) but the rain was non-stop early on in the week so now, even the west side is effected. Like, even Six Flags was closed due to the flooding and Six Flags NEVER closes. #youknowitsbadwhen… But to make this gloomy week a bit brighter, I’ve got some Blueberry Lemon Muffins to share with you today!
I have been wanting to make Blueberry Lemon Muffins for-freakin-ever and for one reason or another, I put it off. Until now.
Let’s back this up a little bit, okay? About a year and a half ago, I was at my local Jewel when I was roaming through the bakery section. The bakery section smells so good all the time so the smell + my hunger (runger? I stopped by after a workout) = I NEED FOOD. I decided to “be good” and I only bought 1 muffin (instead of a 4-pack) when they caught my eye: BLUEBERRY LEMON MUFFINS. What a delicious combination of flavors! I just had to have one. And I did!
And then I never saw that beautiful combination again. I’ve had my heart broken in the past but never like this. Shame on you, Jewel (I’m kidding, I love Jewel). Instead of creating my own version of a blueberry lemon muffin, I have spent the last year and a half wallowing in my self-pity.
That stops TODAY. These muffins are so gosh darn beautiful. And delicious. And so easy to make! You probably already have everything you need in your refrigerator or pantry. Lucky you! You can have these muffins done in less than 30 minutes if you’re speedy, but definitely less than 45 minutes. Amazing!
HEY GANG – Today we’re talkin’ SALAD. It’s been a minute since I last posted and for that, I’m sorry! I could lie and say I’ve been busy but the reality is, is I was sick for a good portion of last week and lacked the motivation to do anything but get to work and get some running in (when I was feeling better). So because of my time-off from the blog, I’ve had the time to brainstorm a few fun things and the first being: a SPRING INTO SUMMER SALAD SERIES! That’s right. And we’re kickin’ off the series with a Butternut Squash and Goat Cheese Salad! I L-O-V-E this salad SO MUCH. I could eat it nearly every day.
And now here we are, March 2017 – FINALLY DOIN’ IT! I put both of my ~inspo salads together to create one, crave-worthy salad. It is packed to the brim with vitamins and minerals from all of the fixins’ and greens – but the creaminess of the goat cheese combined with the comfort from the cornbread croutons makes for one hearty, but healthy, salad.
Should we get to the recipe now? I think we should. Please. Please excuse my photography. I’ve said it once and I’ll say it again: IT’S A WORK IN PROGRESS. And I took these photos with my phone camera since my camera SD card is MISSING IN ACTION and I’ve been too lazy to actually look and/or buy a new one. Sue me. (Don’t).
My recipe calls for a giant salad so you can enjoy leftovers or share with a group but feel free to scale it down for single-servings.
GooOOooOoD Morning! I hope everyone is having a GREAT start to their Tuesday and if you’re experiencing snow like I am: STAY SAFE. What. Snow? In March? Yep, welcome to the Midwest. Where you’ll have 60 degree weather one week and a blizzard the next. Why do I still live here again? Moving on… With my snow-day fun, I’ll be catching up on TV shows, going for a run (fingers crossed I can go outside!), and attempting a homemade falafel & veggie pita sandwich. Yea, we’ll see about that one. Attempt is the key-word. But today I’ll be sharing my take on Sticky Sweet Honey Garlic Shrimp so if that’s all you’re here to see?! Well… you suck (kidding!) and scroll past the photo of the dish to get to it.
As I’m sure you’ve noticed, I make a LOT of chicken. It’s a cheap, easy, and versatile meat so we buy it in bulk over here. With that said, I can get reaaaaal tired of chicken and sometimes crave a big, juicy steak or an Asian-inspired shrimp dish. So that’s what we had. Sticky Sweet Honey Garlic Shrimp. It. Was. Perfect. And such a nice break from chicken ALL THE TIME.
This recipe is so simple to whip together (um, it’s only 4 ingredients! 7 if you’re gonna include the broccoli, rice + butter) and while it’s not the MOST budget friendly dish (shrimp is expensive… who knew?!), it’s nice to splurge every now & then, YA KNOW?! I know.
In a mixing bowl, marinate shrimp in honey, soy sauce + 5 cloves garlic for at least 15 minutes
Using a frying pan, melt the butter & stir in remaining garlic clove until fragrant, about 30 seconds, then add broccoli florets
Once broccoli starts to become soft (about 3 minutes), mix the shrimp & sauce mixture in with the broccoli and cook all ingredients together until shrimp is cooked (less than 5 minutes)
Portion out onto plates or into bowls & garnish with sesame seeds or green onion
For a bit of heat: sprinkle red pepper flakes throughout dish or add your favorite hot sauce