This was the last of three meals from my Martha & Marley Spoon shipment and I saved the best for last!!! While the Shrimp Tortilla Soup and the Grilled Chicken Caesar Salad were yummy, this one topped them both!! The steak was simply prepared, just a little salt and pepper, but it was very tasty and melted in your mouth. The twist on classic potato salad was delicious as well, just a simple vinaigrette added to the potatoes and green beans.
I think the thing that amazes me most about these meals is how so much flavor can come from such few ingredients! Who would think such an amazing meal could come from 2 potatoes, a little whole grain mustard, some white wine vinegar, a shallot, and a few green beans??? And the steaks.....they were delicious....and only salt and pepper as the seasoning.
Again, I can't say enough about these boxed meals. If you love good food and don't mind doing a little cooking, I recommend giving them a try! I have tried several, and this one is one of my favorites!
Take advantage of a $50 discount...$25 off your first (2) shipments ($36.50 for 6 meals!!), then pause for as many weeks as you want or cancel at any time. Can't beat that! :O)
Meal #2 from my latest subscription meal boxMartha & Marley Spoon was delicious! But then again, how can you go wrong with a Grilled Chicken Caesar Salad? My first meal, Shrimp Tortilla Soup didn't disappoint, so I was anxious to try another meal from the box. GCSS is often my go-to meal at a restaurant so I knew I'd love this, the only way it could have been any better is if I had cooked the chicken on the grill.
Today it hit the mid-90's with a heat index of 103!!!
Even with the heat, I have actually LOVED summer this year!!!
I work pretty much every day, but thanks to my new housekeeper, Tina, and adding hostessing to my work schedule while Peter is gone, my job has been wayyy more fun and I've been happier at work this summer!
When you work in the tourist business, summertime is just work, work, work, and no time to enjoy all the fun things summer has to offer. I'm trying to learn to make more time for fun, friends, and family every chance I get. I also don't love this heat, but I haven't even minded that as much this year (although a/c is my best friend!!!). We really enjoy our Summer Bucket List! At least we fit in a few fun things!
Here's a look outside my window at work while making beds in one of the guest rooms....
Logan sent pics from his work view yesterday (from the GULF)..nothing but water any way you look....these views will take your breath away!!!!
July has gone by sooooo fast!! Even with work and the heat, I'm enjoying summer and hate to see it pass so quickly. I'm surprised I'm finding time for morning quiet time, but somehow, I've become a morning person, so I manage to fit in coffee, a little breakfast, and some time for devotions. :O)
Perks of having family living near Corner Bakery!
Sometimes you wonder if you taught your kids anything, then they get up early to make their wife breakfast before they go to work because (a) she's pregnant and needs a good breakfast, (b) she's working and you have the day off, and (c) you are trying to be sweet. LOL <3
I'm watching as he cooks and then he does this.....
puts them in a warm oven with butter until she gets up for work!
A good Husband and Dad is something to be proud of! This guy learned fast!!!
I found a $50 discount code ( $25 off your first and second box) and paid only $36.50 for for my shipment of 6 meals. I chose a steak meal, a chicken meal, and this one! This recipe was super easy to make and soooo delicious! I'm a fan!!
2 yellow corn tortillas
2 large cloves garlic
2 small or 1 medium yellow onions
1 chipotle in adobo
1 packet chicken broth concentrate
2 ears of corn
10 oz. medium shrimp
*1/4 oz. fresh cilantro (I omit, I'm not a fan)
Preheat oven to 400 degrees. Cut tortillas in thin strips.
Toss them in 1 tsp. olive oil, season with salt.
Spread out on baking sheet and bake until golden brown- about 8 mins.
Halve, peel, and finely chop the onion.
Peel and finely chop the garlic.
Finely chop the chipotle.
Shuck corn and cut off kernels.
Heat 1 T olive oil in a large pot over medium heat.
Add corn, onion, and garlic- season with salt.
Cook until onion softens-about 5 mins or more.
Add 1 tsp. chipotle and cook until fragrant.
(more or less depending on amount of heat you want)
Add broth packet to 1 cup water (or use 1 cup chicken broth)
Bring to a simmer and cook until corn is tender - about 3-5 minutes.
Add shrimp and cook until opaque about 1-2 minutes.
Pick cilantro leaves from stems.
Serve soup with tortilla strips and garnish with cilantro.
This recipe was DELISH!!!
Can't wait to try meal #2 ~ a favorite of mine, Grilled Chicken Caesar Salad.