Nutri Ninja Review

Blenders.  Never had one growing up and once I graduated I got a blender as a gift from my mom.  I thought there wasn't a huge difference between blenders.  Oh how wrong I was.  May I introduce to you my newest kitchen addition, Nutri Ninja Auto IQ.  

There was a ton of parts to this blender and at first sight I was thinking that this was ridiculous.  I typically only make smoothies and margaritas in my old blender so I think 5 different blender cups was over the top.

I started by making a smoothie using the togo cup.  The best part of this is the fact that you make the drink right in the cup that you are going to take with you.  When you are done blending you put the sippy top on and you are ready to leave for work.

The first smoothie had mixed berries and pineapple with some tart cherry noosa and a bit of orange juice.  YUM.  The nice thing about the IQ Ninja is that you just lock in the cup and press a button and it blends it for the perfect amount.  

I was really happy with my first attempt so I wanted to see how the smoothies would work out if I put spinach and kale in my smoothie.  With my old blender there would be chunks of spinach and there would always be some part of my smoothie that was blended.  With this bad boy everything was blended evenly.  WHAAA????...a blender that properly blends.  Who would have thought.  I am so impressed and it is a great way to hide my veggies.  I want to try carrots and cabbage in my next smoothies!

 Now onto the food processor bowl.  I already have a food processor and I have frankly never used anything that is marketed as a blender to make pie dough and to make Graham cracker crust.  I was very impressed.  Everything was evenly blended and the graham crumbs turned out great.  I even processed cranberries for a family recipe of cranberry fluff.  I love it.  I won't be getting rid of my food processor which slices and has a few other functions that this blender does not have but I was so impressed with this magical fancy blender.

 All this comes down to is...would I buy or recommend this to a friend. HELL YES.  It is a powerhouse of a blender.  The most versital blender that I have ever owned.  I can't imagine how I lived so long with my other blender (sorry mom).  

Go out with your gift cards from Christmas and buy yourself one of these bad boys!

© Kim Bohme and A Bohme Cooked Meal

Ariana- 5 year wedding anniversary

It is nearing the end of the year and I wanted to write a quick food porn post of my 5 year wedding anniversary!  First, I have to say that my husband is a saint to put up with my crazy antics!  I love him dearly and am excited to see what the next 5 years brings us!

Matt and I went to Ariana Resturant to celebrate!  This is one of my favorite places to eat!

These had a fancy name to them but it was a fried risotto cheese ball thing with a butter sauce on the bottom and crispy sage leafs.  It was weird but tasted good!

Carrot Soup with Cumin and a cilantro oil on top.  This was so good and I need to remember to try to recreate this when I get the chance!

I got too excited to take a picture of this before I started eating it.  This was pork picatta with arugula and a fried egg.  It was crunchy and delicious!

This is one of my all time favorite desserts.  This is an Almondrado Cake with a cherry sauce on the bottom.  I will master this cake one day.  I must!  I have dreams about eating this cake!  Matt got a trio of ice creams in the back!  I was really nice and shared!  This was the last little cake they had in the back!

© Kim Bohme and A Bohme Cooked Meal

Meatballs

These bad-ass balls of meaty love came out of the need to make a paleo friendly meatball that I could use in multiple types of recipes and was still yummy to eat!

I found this recipe on Pinterest and I knew right away that I had to make these.  I fell in love.  I think you can use them in pretty much anything.  I have frozen these meatballs and they are still great.  That's my kind of meal!  There are a million ways to use these meatballs.  I have put them in tomato soup to make it more hearty and filling.  I have served them on spaghetti and in Beef Stroganoff.  You could serve them in Teriyaki or BBQ sauce.  The possibilities are endless.

Make sure to add these to your go to meal list.  They are awesome flavor bombs!

Adapted from Damn Delicious
Ingredients
1 pound ground beef
1 pound ground pork
1/2 cup Panko or gluten free break crumbs
2 large egg yolks
2 green onions, thinly sliced
2 cloves of garlic
1 tblsp. ginger
1 teaspoon Soy sauce
1/2 teaspoon pepper

Directions
Preheat oven to 400 F.  Place a cooling rack on a cookie sheet. Spray cooling rack with nonstick spray,
In a bowl, add all of the ingredients and mix together with your hands.  Use a cookie scoop to measure out meatballs and place on the cooling rack. 
Bake until golden brown 20-25 minutes.

Serve immediately.  If you don't want to eat these immediately you can cool them completely and then you can place them in the freezer. I recommend you place the cooling rack that you baked the meatballs on in the freezer until them are semi frozen and then you can transfer them to a Ziploc bag.  Make sure to label and date your Ziploc.


© Kim Bohme and A Bohme Cooked Meal

Cookie Butter cookies

I have had a jar of cookie butter sitting in my pantry for weeks...actually it's been months.  I am completely terrified of opening it.  I have no self control around the jar.  I will sit down in front of the TV and shovel spoon full after spoon full into my mouth.  It's not pretty to watch but it is damn tasty.  I figured that the cookie butter may be safer in cookie form.  I usually freeze the cookies I make for unexpected company or for those nights were dessert is NOT an option.  All you have to do is pop one in the microwave for 20 seconds and heaven awaits.

100% honesty here.  These cookies are good but I was expecting them to have more cookie butter taste to them.  I think if I were to do these again I would add cinnamon and ginger to the batter to make them a bit more spicy.

Please make sure not to over bake these.  I over baked the first round and I can say the crunchy version of these are not super enticing!

Overcooked but were good dunked in milk!

Either way...I love me some cookie butter and these were delicious.
Recipe from The Coterie Blog

Cookie Butter Cookies
1/2 c. cookie butter (Found at Trader Joes)
1/2 c. butter
1 1/4 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. vanilla
*extra cookie butter for drizzling at the end
Preheat the oven to 375 degrees.

In a mixing bowl beat butter and speculoos with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour.

Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree oven for 8-9 minutes or till bottoms are lightly browned.

Cool cookies on a wire rack. After the cookies cool for at least 20 minutes, melt about 1/4 c. speculoos in microwave and drizzle over cookies with a spoon.

Makes about 2 dozen cookies

© Kim Bohme and A Bohme Cooked Meal