spicy Thai chicken noodle soup

I've been hearing about this craze about Blue Apron.  If you haven't heard of them, they are a company who provides all the raw ingredients for meals delivered right to your door (aka taking away grocery shopping and meal planning for 3 meals per week).   I did not try their services, but I was interested in the recipes that they have on their website.  So I went through the recipes and downloaded what I wanted to make.  This is the first recipe that I have made, and it was fantastic!  Even The Hubby loved it!

 {spicy Thai chicken noodle soup}

{add green onions, cilantro, and more lime juice if you want!}

spicy Thai chicken noodle soup
from blue apron

makes 4 servings

8 oz chicken thighs, boneless, skinless, and cubed
3 1/2 oz udon noodles
1 pint white mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pepper, thinly sliced
1 lime, zested and juiced
3 cups chicken broth
1-2 teaspoons red chili flakes
2 teaspoons Worcestershire sauce
1 green onion, white cut into slices and green cut at an angle into rings
1 lime, cut into wedges
2-3 tablespoons fresh cilantro, chopped (optional)

1. Add 2 teaspoons of sesame seed oil and heat on medium-high until hot.
2. Add chicken and cook until browned on all sides.
3. Add mushrooms, pepper, white part of green onions, garlic, ginger, and lime zest; cook for 5 minutes.
4. Add chili flakes, chicken broth, and Worcestershire.
5. Heat until boiling, and simmer for 5-7 minutes
6. Add udon noodles and cook until tender (about 8 minutes).
7. Stir in lime juice.
8. To serve, garnish with green part of onions, lime wedge and cilantro.
9. Enjoy!

Have you tried Blue Apron or a service like it?  Although convenient, I would miss doing the meal planning and grocery shopping myself since I love it (it would be tempting some weeks though!).

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strawberry summer cake

What to do when you have a 1/2 gallon bucket of fresh-from-the-farm strawberries?  Besides prolifically thanking the in-laws, you gorge yourself and make cake.  I saw this cake recipe from my favorite food blogger and promptly made it because I knew it would be delicious.  Shocker--it was!

 {my only regret with this cake--it could have used more strawberries!}

{served with powdered sugar and some whipped cream}

strawberry summer cake
from smitten kitchen

makes 8-16 servings (depending on how you slice it)

6 tablespoons unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
7/8 cup plus 2 tablespoons sugar
1 large egg (local)
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries (local), hulled and halved

1. Preheat oven to 350. 
2. Butter a 9- or 10-inch spring-form or cake pan.
3. Whisk flour or flours, baking powder and salt together in a small bowl. 
4. In a larger bowl, beat butter and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 
5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. 
6. Pour into prepared pie plate. 
7. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). 
8. Sprinkle remaining 2 tablespoons sugar over berries. 
9. Bake cake for 10 minutes then reduce oven temperature to 325 and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.
10. Let cool in pan on a rack. 
11. Cut into wedges. Serve with powdered sugar and/or lightly whipped cream.

Next time I make this (and I know that I will), I will definitely put an impossible amount of strawberries on it.  I spaced mine prettily, but next time I will show no hesitancy.

What are you doing with this year's strawberries?

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what's in season | June

The farmer's market really starts beginning to pick up in June, and I couldn't really be more excited! 

{not the best quality since it was taken on my phone (strawberries from the in-laws, onions, beeswax, and greens}

The market is getting more and more crowded the later you come so to get the best produce, go before 9:30 AM.  Here's what to look for in Kentucky this month:

Asparagus (I didn't see much last week, and it is winding down according to some of the farmers I spoke with)

Beans (type varies)

Beets

Blackberries (late June)

Blueberries

Broccoli

Cabbage

Carrots

Cauliflower

Cucumbers

Eggplant (late June)

Greens (type varies)

Kohlrabi

Lettuce

Okra (late June)

Green onions

Peaches (late June)

Peas

Radishes

Raspberries

Summer squash

Strawberries (early June)

Turnips

What are you most looking forward to eating?  I can't decide, but I do LOVE peaches!

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monthly munchies | June

Can you believe that we are already halfway through 2015?  It seems like just yesterday, we were celebrating the new year and all the possibilities that it holds.  Now it's summer which means summer getaways, picnics, family time, local produce and all kinds of other exciting things!

 {cherries are one of my favorite snacks especially when they are on sale!}

What's happening in June here at a girl eats world?  Nothing too exciting actually, or at least nothing too exciting planned.  I will be doing a week dedicated to iced tea because I haven't done anything with it yet!  I even have a recipe for sweet-tea brined chicken--WHOA!  Then I'm getting ready to make some recipes for July 4th and ice cream recipes for next month!

Do you have any fun plans for June?

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