**I am doing this blog post in partnership with Sanaia Applesauce. All opinions are my own**
Who says apple sauce is just for kids? The Sanaia Applesauce brand may be loved by kids, but it was definitely made with adults in mind! It is completely plant based, GMO free, and is packed with chunks of delicious organic granny smith apples. I enjoy snacking on all the exotic flavors like guava, hibiscus, and ginger, but I decided to make a warm fall “pick me up” using the unsweetened flavor and it was absolutely perfect. I made Spiced Cinnamon Apple Muffins and they were to die for! My entire house smelled like fall and I was in heaven! Head over to Walmart and grab some of this Sanaia applesauce and then meet me in the kitchen. Recipe below.
I know I say this all the time, but this might be one of the best things I’ve made in a long time! This is literally seafood heaven- jumbo lump crab and shrimp, all stuffed in a delicious filet of salmon. You can’t go wrong! This was super fun and pretty easy to make. I even made a a step by step video to upload to my Youtube channel soon, but in the meantime, head over to my Instagram, Cup of Consuella, to check it out. Ready for the recipe? Keep reading!
Xo, Consuella ♥
Crab & Shrimp Stuffed Salmon
Pre-heat oven to 350 degrees. Mince garlic, and chop up parsley and green onions. Season shrimp with salt and pepper and set aside.
In a pan over medium high heat, add one tbsp of butter. Once melted, add in minced garlic and 1 tsp of paprika. Let cook for about 30 seconds, mixing so that the garlic doesn't burn. Add shrimp and par cook for about 3 minutes, or until shrimp is browned. Remove from pan and set aside.
In a large bowl, start preparing the stuffing. Add cream cheese, fresh parsley, green onions, and lemon juice. Mix gently to soften the cream cheese. Add in lump crab meat, shrimp, mozzarella cheese, grated Parmesan cheese, and all seasonings. Mix gently until everything is combined. Do not over mix.
In an oven safe pan, season both salmon filets with salt, pepper, and Old Bay. Place the stuffing on top of one salmon filet from corner to corner. Place the other salmon filet on top. Be sure to reserve some stuffing to go on top of the salmon, mid cook. Place a tbsp of butter on the salmon and bake for 15 minutes. Remove the salmon from the oven, place some more stuffing on top and broil for 5 minutes.
Top with fresh parsley. Serve salmon with a side of vegetables, rice, or mashed potatoes and enjoy!
The other day I was just scrolling through Pinterest trying to find some food inspiration. I came across this Thai Chicken recipe and then shortly after that, I saw a Coconut Curry recipe. Me being Courtney, I decided to merge the two and create my own recipe. Hello, Thai Basil Chicken! This dish had my entire house smelling like heaven! My boyfriend and daughter both loved it, so I knew it would be added to my rotation. I’m not gonna lie, I don’t really eat chicken much at all, so this was really for Richard and Sanai. If you want to make this vegan, just replace the chicken with cauliflower. I did that for myself and it was just as delicious! I shared a step by step on my instagram, but got so many messages about it, so I figured I would add it to the blog. If you want some of this goodness, keep on reading. And when you make it, (because you better), make sure you tag #ChefConsuellaFam to win a prize! 🙂
Xo, Consuella ♥
Thai Basil Chicken
In a bowl, combine all of the spices (cardamom to salt). Once spices are combined, pour them over the chicken and massage the spices into the chicken breasts. Let sit for 20-30 minutes.
In a large pan over medium high heat, heat 1 tbsp of olive oil and sauté onions and jalapeños for about 2-3 minutes or until onions are translucent. Add the garlic and saute for another 30 seconds to a minute. Remove the mixture from pan and place aside.
In the same pan over medium high heat, add another tbsp of olive oil and cook the chicken. Make the chicken in two batches so the pan is not overcrowded. Be sure to brown the chicken on both sides and cook all the way through. In between flipping the chicken, add the tbsp of butter to deglaze the pan. Repeat this with both batches of chicken.
Remove the chicken from the pan and add the coconut milk on medium heat until it comes to a simmer. Mix in the Worchestire sauce and let simmer for another minute. Add the onion/ jalapeño /garlic mixture and the chicken back to the pan and let simmer for another 5 minutes.
Add the ginger and fresh bail to the pan and salt & pepper to taste. Serve over bed of Jasmine rice (or whatever rice/quinoa you like), top with more fresh basil and enjoy!
This weekend while planning for dinner, I got a craving for some chicken parmesan. I hadn’t made it in a while and I knew that Richard would love it, so chicken parm was on the menu! I’ve made it a few different times in the past and it always turned out yummy, but this time I was adding a secret ingredient that would take it to a new level… heavy cream!
Last night, Richard and I couldn’t decide what we wanted for dinner, per usual. He suggested spaghetti, I said no. I though that lasagna would suffice, but he said no. So we were back at square one. I hopped on Pinterest for some inspo and the first thing that popped up were stuffed peppers. We both said “hell yeah!” and then this happened.