FRIDAY, MAY 19, 2023
creamy parmesan lemon chicken
If you're wanting something rich and delicious yet simple, this is the perfect meal for you and your family. When I make this for my fiancee we absolutely love it, and we make extra so that we can eat from it for two nights, and makes the most delicious leftovers. Juicy garlic lemon chicken breasts cooked in creamy parmesan sauce that pairs beautifully with your favorite pasta or mashed potatoes.
Ingredients
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6 boneless chicken breasts
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2 tsp olive oil
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1 tsp dried oregano
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½ tsp paprika
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1 tsp salt
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½ tsp pepper
Ingredients for the sauce
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2 tsp olive oil
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4 garlic cloves crushed/minced
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1 cup heavy/whipping cream
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2 tsp lemon juice
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1/4 cup Parmesan cheese grated
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salt and pepper to taste
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parsley for serving
Instructions⠀
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Place the chicken breasts in between two sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
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Drizzle over the olive oil and season on both sides with the oregano, paprika, salt, and pepper. Rub in the spices.
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Heat a large pan over high heat. Add the chicken and allow to cook for 2-3 minutes per side until golden brown on both sides. Remove and set aside.
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To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer then add the Parmesan and season to taste.
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Add the chicken back in, reduce the heat, and allow to cook for 5-7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
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Season, garnish with parsley, and serve.
avocado & matcha smoothie
wednesday, Arpil 19, 2023
With my wedding coming up next year, I've been really loving having a smoothie every morning when I get to BM. A typical smoothie for me has kale and some fruit of some sort. Most of my smoothies always have a collagen peptide or hempseeds just for extra health benefits and fiber. Lately, I've been adding bee pollen that I get from Whole Foods which I'm loving. I hope this will be your new favorite smoothie, it's rich, creamy, a little sweet, and so delicious. This recipe will yield two large smoothies.
Ingredients
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2 cups of dairy-free milk (I use unsweet vanilla almond milk)
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1 avocado
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1 - 2 pitted dates or a banana
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3 shakes of cinnamon powder
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2 caps of vanilla extract
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1 tbsp bee pollen
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2 tbsp matcha
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1 scoop vital protein collagen peptide
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add the desired amount of ice
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add kale or spinach if you'd like
Intructions
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Add all of your ingredients to your blender and and blend.
SATURDAY, April 15, 2023
brown butter parmesan pasta
There's nothing more satisfying than a good bowl of delicious pasta. What's even better if possible is a quick, delicious bowl of pasta. We're taking it old school with butter pasta, making it much better. I had no idea what butter pasta was until I went to Ole Miss. During my first semester, my roommate would always make pasta bowls for us and everyone who would stop by our home before going out on a Friday night.
I guarantee you'll love its warm, buttery, and full of flavors.
Ingredients
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1 pound of dry angel hair or your favorite pasta
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10 tbsp unsalted butter, divided
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1 cup plain panko breadcrumbs
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3 cloves garlic, minced
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1/4 to 1/2 tsp red pepper flakes
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1 cup grated parmesan cheese
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2 tbsp freshly squeezed lemon juice (from 1 lemon)
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chopped fresh parsley
Instructions⠀
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Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package instructions until just barely al dente. Drain the pasta; set aside.
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Meanwhile, melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat until foaming. Add the panko and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.
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Wipe out the skillet with a paper towel. Melt the remaining 8 tablespoons of butter in the same skillet over low heat, stirring with a wooden spoon so that it melts evenly. Once the butter begins to foam and form brown bits, add the garlic and red pepper flakes and continue cooking, stirring constantly, until the butter is browned with a nutty aroma. Remove the skillet from the heat.
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Add the pasta and Parmesan to the skillet and use tongs to toss them together until the pasta is evenly coated with the brown butter and cheese. Add the reserved panko, lemon juice, and parsley and toss to combine.
creme brûlée french toast
Tuesday, April 11, 2023
What would you say if I told you you can combine your favorite dessert, and breakfast dish into one delicious oven bake? Yep, get your oven mitts and measuring cups ready ladies and gents, this is one heck of a delicous way to spend your morning. What I like about this recipe is the control I have over sugar, which i always go a little less than what the recipe calls for.
Ingredients
The Custard
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8 egg yolks
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1/3 cup sugar
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1 vanilla pod or 1.5 tsp good quality vanilla extract
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2 cup whole milk
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2 cup heavy cream
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4 tbsp cornstarch
For the Caramelized Toast
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4 1-inch slices of Brioche uncut loaf
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8 tbsp butter (room temperature)
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6 tbsp sugar
Instructions
Custard ⠀
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Split the vanilla pod in half and scrape the seeds.
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On medium heat in a medium saucepan heat, milk + cream + vanilla seeds + vanilla pod. Right when it comes to a simmer take off the heat. Let the vanilla pod and seeds steep in the milk and cream for 10 minutes.
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While the milk and cream are steeping, In a small bowl mix together sugar and cornstarch. Set aside.
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In a medium bowl add your egg yolks and whisk to break them up.
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Add in sugar and cornstarch, whisk together well. The mixture should be lighter in color with no lumps. If you did not use a vanilla pod, this is the time to add in your vanilla extract. Please try and source real vanilla extract, in a vanilla custard this is where most of the flavor comes from.
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After the milk and cream have steeped, we need to temper the eggs. To do this, add a cup of the warm milk and cream in a steady stream into the egg mixture while whisking. Continue adding a cup at a time while you whisk until your milk and cream is done.
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Pass the mixture through a strainer back into the same pot the milk and cream were in, and discard the vanilla pod.
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Place the pan back on the stove and on medium-low heat gently whisk the mixture until it starts to thicken. Continue whisking until your mixture has reached a pudding consistency (ours took about 5-6 minutes).
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Remove from heat and let cool slightly. Cover the custard with cling film making sure to press it down directly on top of the custard so we do not get a skin. Place in the fridge while we make the caramelized bread.
Instructions
Carmalized bread⠀
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Preheat oven to 175°C
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In a small bowl mix together the room-temperature butter and sugar. Making sure the sugar is evenly distributed.
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Spread the mixture in a thin layer on both sides of your sliced bread, making sure you get all the way to the edges.
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Heat a medium-sized nonstick saucepan on medium-high heat. When the pan is very hot add 1 slice of the bread. Do not touch it, after 2-3 minutes using a spatula lift the edge of the bread if it has caramelized and browned, move the pieces of toast around the pan to catch any of the caramel that has formed then flip over. Repeat on the other side. Remove the bread and place it on a cooling rack. Repeat with all slices of bread.
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Once the bread has cooled it should be properly caramelized and when you tap it should sound hard. Using a serrated knife cut the bread into 2.5cm (1 inch) cubes.
Instructions
⠀Assembly
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Remove custard from the fridge and give it a whisk to smooth it out.
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In a round ovenproof pan add the custard in an even layer.
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Arrange your caramelized cubes of bread onto the custard pressing them down gently into the custard. Arrange any extra pieces on top.
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Place in the oven for 10 minutes to heat through.
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Remove from oven drizzle on warm salted caramel (you can make your own, or I always use Ghirardelli), and serve. Dust with powdered sugar (optional).
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For any leftovers, cover, them and place them in the fridge.
happy birthday, blue!
Tuesday, August 24, 2021
What a year it has been and a whirlwind of emotions and feelings! I first want to start by thanking everyone who has ordered from us, who had us be a small part of their wedding day, wedding rehearsal, wedding reception, birthdays, anniversaries, baby showers – you name it, the list goes on. This year wouldn’t have been at all possible without the love and support from each of you, and our friends and family!
When I first started Blue Magnolia it was simply because I needed a mental and emotional escape from the world around me. Like many of you, Covid hit pretty hard and left not only myself but millions of Americans jobless. When I first started Blue Magnolia I also owned a marketing agency in Memphis and we had lost almost all of our retainer. I tried for months to keep my cool, to occupy my time and mind with self-help books and positive thinking, and also to be more of a support system to the clients we still had. But all good things must come to an end to make way for better things.
I came up with the idea of creating a charcuterie company in my hometown when Robert’s (my boyfriend)mom kept mentioning how delicious and beautiful our Thanksgiving spread was in 2019. Of course, the 8-foot island of my parent’s home was completely covered with different boards, small plates, and my famous holiday punch (I’ll be posting that recipe soon!). After months of her asking me if I would consider doing something “like that” giving time for Covid to end, I finally listened and said what the heck – let’s do it!
Over the past year I have learned so many new things that I’m going to share with you:
1. never say never – God truly surprises you when you least expect it, takes you exactly where you need to be, and surrounds you with amazing people. The tears, the laughs, the good, and the bad are all part of your journey.
2. not planning is a good thing – when I started Blue Magnolia with my dad, Jorge it was truly on a whim. I called him on a weekday with an idea and he backed me up 1,000% and asked me, “Are you ready to really work, and be committed.” I never planned on it growing or reaching as many customers as we did in our first year. I truly started as an escape from what was happening in our world and to give the gift of love through delicious food. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. love and gratitude are everything – from the moment I posted our first post to today I wake up each day with such a grateful heart. ⠀
I’m so blessed that I get to do this on a daily basis and pour my love and creativity into each person’s order. When you do things out of love and sincerity, you receive so much love back. But I’ll be honest, some days are tough for many reasons, but at the end of the day, I still have to pinch myself that we get to be a small part of big life events!
4. hard work + being diligence pays off – when we first started Blue Magnolia I was commuting 8 hours from Memphis, TN to Sandestin twice a week to fulfill orders. Everyone thought I was crazy, but I truly loved what I was doing and the drive didn’t matter, it was the smiles from our customers that kept me wanting to keep driving, keep pushing, and here we are today. Now I permanently live back in my hometown, and we have an office (with really cool plans for 2022). Stay hyper-focused and you will get there!
This past year has meant so much to us because Blue Magnolia’s main focus is around family. We are a family-owned and operated business getting to meet other families and be a small part of big memories, what more could we ask for?