Recipes

 

Bacon Egg Onion and Avocado in a Cup

Ingredients:

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-2 eggs

-a splash or two of milk

-a green onion, chopped (I use a kitchen scissors)

-2 pieces of bacon chopped (already cooked bacon stored in the freezer)

-half an avocado

-salt and pepper to taste

Note: If you don’t enjoy onion, feel free to add in something else, i.e. celery or bell peppers. Also, it cuts down on time if you cut your veggie ahead of time. During the weekends, I like to cut up a plethora of veggies so I can prepare meals in a more efficient fashion during the week.

Directions:

1.) Grab a mug, microwave your frozen bacon for 10 seconds

2.) Crack your eggs in the mug, add a splash of milk (or two), sprinkle on green onion on top and whip together with a fork until thoroughly mixed.

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3.) Microwave for 2 minutes. While your eggs are in the microwave, take your avocado, cut it in half, slice the avocado (not piecing the skin), sprinkle with salt and pepper, and scoop out the avocado half. Place the avocado on top of your egg soufflé. Grab a spoon, and get on your way!

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This is a quick and easy breakfast that will keep you full all morning as well as help you get the nutrition your body needs.


 

 

Creamy White Wine Chicken Dinner

Ingredients:

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-2 Tbs of butter

-1.5 lbs of natural chicken ( I used cutlets, but you can use chicken breast as well)

-salt and pepper to taste

-1 medium yellow onion chopped (if you’re not a huge fan of onion, you can mix half onion and half celery)

-3 cloves of garlic diced

-10 oz of portobello mushrooms

-3 Tbs of flour

-1/2 C white wine (my favorite is Sauvignon Blanc from Marlborough, New Zealand)

-1 C half and half

Directions:

1.) Grab a large skillet, place your pats of butter in the center and put your skillet on medium heat.

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2.) Once the butter is melted, lay your salt and peppered chicken in the skillet, and cook for ~5 minutes on each side until slightly browned

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3.) Take your chicken off the skillet and place on a plate to the side. Cook the onions and garlic until almost translucent. Add in the mushrooms and cook thoroughly.

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4.) Sprinkle the flour on top and mix together. Note: This will look a little funky and slushy, but it’s alright.

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5.) Pour in your wine and cook for a few minutes

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6.) Pour in your half & half and allow the mixture the thicken

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7.) Plate the chicken, and top with the creamy broth. Sprinkle with parsley and enjoy!

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This is a great dinner when paired with a salad and a glass of white wine or oven roasted rosemary carrots.

If you’re cooking for one, feel free to make the entire recipe and put the leftovers in single serving containers and place in the freezer.

What’s most important about this recipe is to just have fun. Relax, pour yourself a glass of wine and let this dish naturally come together.


 

Embarque & Co. DIY Pizza

Ingredients:

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Pilsbury Pizza Crust Dough (thin crust)
~1 Tbs of Olive Oil
1 handful of Parsley, chopped
1 lb of Sweet Italian sausage
2 cloves of Garlic, diced
1 C of your favorite pasta sauce
1 1/2 Bell Peppers (or 1.5 Cups)
1/2 White Onion, chopped
1 C of Portobello Mushrooms, chopped
1/2 C Black Olives, diced
1 C of Mozzarella Cheese
1/2 C Cheddar Cheese
1 handful of Basil, chopped
Note: My family enjoys a lot of veggies and meat on our pizza, but you may not enjoy all of these toppings, so feel free to add or take away as you like.

Directions:

1.) Heat the oven to 425 degrees F

2.) Chop all of your ingredients (as suggested)

3.) Brown your meat with the diced garlic

3.) Spray your cookie sheet with cooking spray, and take the pizza dough, roll on the cookie sheet, and spread so the dough extends on the edges. Drizzle with olive oil and spread with the back of a spoon. Sprinkle the parsley over the dough
4.) Cook in the oven for 8 minutes (or until golden brown)

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5.) Turn down your oven to 375 degrees F

6.) Spread the pasta sauce over your dough, add your vegetable toppings and meat, and cover with cheese. Sprinkle on the basil.

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7.) Bake for 14 minutes (or until cheese is thoroughly melted). Take out of the oven and let sit for a moment or two, cut and serve.

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This meal is a great idea for a date night for you and your significant other. It’s always fun to cook together.

I hope you enjoy making this pizza as much as you enjoy eating it!


 

Oreo Truffles

Ingredients:

1-16 oz. bag of Oreos
1-8 oz. package of Neufchatel cheese or cream cheese
1 package of chocolate almond bark (10 squares needed)
1 package of vanilla almond bark (2 squares needed)
Additional items needed (Rolling pin, hand mixer, 2 ziplock bags, pyrex measuring cup, parchment paper, a large mixing bowl, spoon)
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Directions:

1.) Put your container of Oreos in a Ziplock bag (with all excess air out), and roll the bag until the bag are in a powder form (this takes a little while). When I like to do is hit the Oreos with the rolling pin in hammering motion, then roll the pin away from myself once the cookies are crushed.

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2.) Add together the Neufchatel cheese and crushed Oreos

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3.) Using a hand mixer, blend together the two ingredients until the mixture is black with no white specks.

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4.) Scoop into ~1″ balls and place on a cookie tray covered in parchment paper. Freeze for 1 hour

5.) Place 8 chocolate squares in a Pyrex measuring cup (or a microwavable safe bowl), and heat for 30 second intervals- stirring until smooth (it generally ends up taking 3 minutes total, or 6, 30 second intervals). Drop the ball into the chocolate almond bark, roll until completely covered in chocolate and place on parchment paper.

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Note: As you can see, this gets quite messy, so don’t wear your nice new sweater while making this 😉

6.) Melt two bars of white almond bark (using same method as above). Scoop into a plastic baggie, cut a tiny corner, and drizzle.

You could you many cute designs with this, but I just did a simple zigzag.

7.) Let sit for about 10 minutes (or until the bark dries).

Personally, I like to keep these in the fridge or freezer to keep them fresh. These truffles should be served chilled.

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I’m quite excited to share this new recipe of a household staple, chicken noodle soup. There are few things better than a big bowl of homemade soup on a cold winter day.

This was a bit of a trial and error and adapting different recipes, but I think this turned out quite delicious.

Embarque & Co’s Homemade Chicken Noodle Soup (Serves 8-10)

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Ingredients:

3- 48 oz containers of Free Range Organic Chicken Stock
10 oz Wide Egg noodles
2 cups of cubed or pulled chicken
1.5 cups of chopped celery
1.5 cups of chopped carrots
1 medium onion chopped
8 oz sliced mushrooms (optional)
6 cloves of fresh garlic minced
7 bay leaves
12 thyme sprigs (de-twigged)
A handful of fresh basil (ripped)

Instructions:

1.) Pour the chicken stock into a large pot on the stove, and bring to a boil
2.) Chop the chicken, celery, carrots, onion, mushrooms, garlic, and basil
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3. Add the noodles to the chicken stock and boil until al dente (~4 minutes)

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4. Turn down the heat to low and add in the remaining ingredients

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5. Keep the mixture at a simmer for an hour stirring occasionally

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6.) Devour 😉 This is always delicious with saltine or butter-flavored crackers

I store this soup in quart containers in the freezer making it easy to pull out two servings at a time. Always keep one in the fridge for a quick meal.

 

 


 

The Perfect Cup of Cider

I don’t know about you, but being able to make the perfect cup of cider can be a difficult task, but I’m quite sure I’ve finally reached the point… Introducing, Embarque & Co’s Delightful Apple Cider- don’t worry, there aren’t any bizarre or expensive ingredients.

I suggest serving this at a Christmas or Hanukkah party (whether you’re the host or guest). I’m going to give you two options for making this cider, a single serving and party size.

Ready, set, go!

Embarque & Co’s Delightful Apple Cider- Party Size

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Ingredients:

1 Gallon- Louisburg Apple Cider
.62 oz container- Whole Cloves
2 Tbs – Cinnamon (Ground or stick form)
2 Oranges (sliced)

Directions:

1.) Shake your gallon of cider vigorously to mix up the spices. In a Crockpot, pour in the gallon of apple cider and set on medium.

2.) Add in 2 Tbs of cinnamon, container of cloves and slices of oranges. Mix together thoroughly.

3.) Let simmer for at least 4 hours (mix every hour). Turn to warm when you’re ready to serve.

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Embarque & Co’s Delightful Apple Cider- Personal Serving

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Ingredients:

12 oz- Apple Cider
2- Whole Cloves
1 pinch – Cinnamon (Ground or in stick form)
1/2 Oranges (sliced)

Directions:

1.) Vigorously shake your gallon of cider to mix up the spices in the cider. In your favorite coffee mug, pour your cider.

2.) Add in a pinch of cinnamon, 2 cloves and microwave for 1 minute and 30 seconds. Mix thoroughly.

3.) Squeeze your slices of orange, mix again.

Enjoy!

If you’re feeling extra decadent, add in a dollop of whipped cream and drizzle with caramel 😉 .

 


 

 

The Best (Healthier) Tangy Chicken Salad

Good day, Embarquers,

I recently had the majority of a rotisserie chicken leftover, so I decided to find a delicious chicken salad recipe to use up the rest of the chicken. I adapted my recipe from Chungah on Damn Delicious. This is a great make-ahead recipe that allows you to have a delicious quick lunch waiting for you after a long morning. What’s even better, there’s NO mayonnaise in this recipe.

Here’s what you need:

1 pound cooked chicken breast, shredded (~4 Cups)
1/2 cup diced red onion
1/2 cup diced apple
1/2 cup chopped celery
2/3 cup grapes, halved
1/3 cup Craisins
1/4 cup sliced almonds
2/3 cup plain Greek yogurt
1/2 lemon (squeezed for lemon juice)
3 splashes of orange juice
1/2 teaspoon garlic powder
Optional, garlic salt to taste


Directions:

Wash your fruits and vegetables before cutting
For washing grapes, the most efficient way is through salt and baking soda. Sprinkle grapes with salt and baking soda. Rub the grapes together and wash with water

3. Chop up the chicken, red onion, apple, celery and grapes

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4. Combine all the ingredients in in a large bowl (Chicken, red onion, apple, celery, grapes, Craisins, almonds, greek yogurt, lemon juice, orange juice, and garlic powder) and mix until thoroughly distributed.

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5. Chill in the fridge for at least an hour (for all of the flavors to marinade)

Once you try this recipe, there is no going back to any other chicken salads.

Enjoy!

I Can’t Believe it’s Cauliflower

I don’t know about you, but I LOVE mashed potatoes. It must be something to do with my mother with Scandinavian roots making mashed potatoes with butter and chives quite frequently as a child. Now, not having the same metabolism as an 8 year old, I need to be more concerned with nutritional content, yet still be satisfied after finishing a meal. Thankfully my mother decided to start subbing out potatoes for cauliflower when I became older. If any of you have been on the Atkins diet, this is a popular substitution for mashed potatoes.

Here is what you need:

  • 2 heads of Cauliflower
  • 1 package of Boursin or Alouette spread

Directions:

  1. Boil a large pot of water
  2. Wash and cut cauliflower florets

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3. Strain the water out of the pot

4. Place in the pot of boiling water and boil for 10 minutes

5. Mash the tender cauliflower with either a potato masher or a handheld mixer (the mixer is much faster and allows to make the cauliflower a smooth consistency) Unfortunately, I lost one of my wisks for my hand mixer, so I ended up using a manual wisk to mash the cauliflower (go figure).

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6. Add in cheese spread and mix until fully dispersed

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7. Enjoy! (If you’d like you could also spread these into a non-stick casserole dish, sprinkle with parmesan cheese and garlic salt, and cook it in the oven at 350 degrees F for ~20-25 minutes)

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Serves 16- 1/2 C servings

Nutritional Information (without the additional parmesan):

59 Calories

36 Calories from fat

4.2g fat

Cholesterol 14mg…4% DV

Carbohydrates 4.6g or 1.5% DV

1.9 g protein

Vitamin C 59% DV

(Please note, the nutritional information wasn’t done in a FDA lab, I simply added together the Alouette and Cauliflower nutritional information and divided by serving size)

This will definitely become a staple in your home. Tasting is believing!


How to Make your Favorite Cup of Coffee

If you love coffee as much as I do, this is the post for you.

A friend of mine told me about french press coffee, and I have to say this has changed the way I make coffee (on the weekends at least).

Here’s what you need:

  • Your favorite ground coffee beans (if you don’t have a grinder to grind them right before you brew)
  • Water
  • French Press
  • Kettle
  • Coffee cup
  • Frothing wand (Optional) Buy HERE
  • Milk and sweetener (Optional)

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Directions:

  1. Boil a kettle of filtered water

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2. Scoop 1/2 C of coffee grounds in the french press

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3. Pour the boiling water in the french press and let the mixture brew for 4 minutes

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4. Optional: Pour milk into the coffee cup, heat in the microwave for 30 seconds

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5. Optional: Use the frother to aerate your milk

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6. Pour the coffee into to coffee cup and add sweeter (if you choose to do so)

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7. Enjoy!

Finished coffee

With Love,

Jenna


Let me just begin by sharing one of my absolute favorite cocktail recipes… Sarasota Lemonade!!!

If you’ve never had this before, it’s a MUST TRY! It’s so simple and a great cocktail for a Saturday afternoon pool party or a fun game night with your friends.

Sarasota Lemonade Recipe:

  • 2 bottles of sweet white wine (I recommend a Riesling over a Moscato)
  • 1 can of frozen pink lemonade from concentrate
  • ~3 cups of Sprite (more or less depending on how much you like Sprite)
  • Raspberries (for added tartness and to make a beautiful drink)

Directions:

  • Mix the ingredients together in a glass pitcher. I put this in a large drink container (purchased at T.J. Maxx for $20) for a larger get together.

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Click here to buy a similar one on Amazon

Note: If you want this to be non-alcoholic, you can make this with Welch’s Sparkling White Grape Juice.

I hope you enjoy it!

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Here’s a delicious recipe for a side dish to bring to a potluck- Oriental Salad.

This light salad is always a hit at parties, and I’m sure you’ll enjoy it too!

Oriental Salad Recipe

Ingredients:

  • 2 small bags or 1 large bag of coleslaw cabbage salad mix
  • 3-4 Tbsp sunflower seeds
  • Small package of slivered almonds (1/2 cup toasted)
  • 4 green onions chopped (with tops)
  • 1 package Ramen Noodles (chicken flavored), broken  up

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Dressing:

  • 3 Tbsp Sugar
  • 3 Tbsp Vinegar
  • 1/2 cup vegetable oil
  • 1 tsp salt + 1/2 tsp pepper
  • flavor pack from Ramen package

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Salad Directions:

  1. Toast almonds on a cookie sheet in 350 degree oven  until golden brown
  2. Crush noodles in package
  3. Mix all ingredients in a bowl

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Dressing Directions:

  1. Mix flavor packet from noodles with the rest of dressing ingredients
  2. Add dressing to salad mixture just before serving

Serves 8-10

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