Fish en Papillote

Fish en Papillote

 What inspires you in the kitchen?


Is it creating a dish bursting with bold and fresh flavors?

Is it the combination of a few simple ingredients and techniques to make an incredibly enticing meal?

Is it being improvisational and unguided by recipes and directions, just letting your senses guide you?


Our inspiration tonight was bright flavors, ingredients on hand and spring fever.


And so we give you, fish en papillote. Or said less eloquently, fish steamed in parchment paper. This meal is very easy. All it requires is a few chops, drizzles and folding. Serve it in the parchment paper and you have a fun, personalized meal and an easy clean up (added bonus!).

We used mahi-mahi (which we had on hand, but any white fish would be fabulous), grape tomatoes, radishes, onion and sugar snap peas. The fish is drizzled with lemon, ginger and parsley which creates alluring bites of bright spring flavors.

Happy double dipping!


 Recipe – adapted from Power Foods Cookbook

Serves 2


  • 2 fillets of mahi-mahi, 4 oz each (or another white fish)
  • juice of half a lemon
  • 1/4 tsp. cumin
  • black pepper to taste
  • 1/2 tsp. minced ginger
  • 10 sprigs parsley, chopped 
  • 4 radishes, thinly sliced
  • sugar snap peas, about 12
  • 10 grape tomatoes
  • Vidalia onion, 1/8 of a small onion thinly sliced
  • 2 lemon slices
  • Parchment paper, 2 sheets 6×6 inches


1. Pre-heat oven to 400 degrees F.

2. Season fish with cumin and black pepper. Place each fillet in individual parchment paper sheet. Fold into a half crescent shape, pinching in the edges.

3. Place veggies, ginger and parsley on top and around fish. squeeze 1/4 of a lemon on each packet.

4. Roast for 12-15 minutes, until fish is flakey and veggies are cooked, but still crisp.


Peanut Butter Banana Granola Bites


We could have called this post peanutbutter-banana-granola-bites-to-make-you-the-office-rock-star because that’s what happens when you make these and bring them to work as a sweet Monday treat.


We shared these delicious and healthy bites with our co-workers today. They were a hit. The perfect 3pm pick-me-up.


So if you’re looking to butter up your boss or just share a treat, these peanut butter banana granola bites are the ticket.

Happy double dipping!


Recipe – adapted from Angela’s Banana Bread Protein Bar Recipe

Yields 15

Dry ingredients:

  • 2/3 cup gluten-free rolled oats
  • 1/2 cup flax-seed flour
  • 1/2 cup chopped hazelnuts
  • 3 tbsp dark chocolate chips
  • 1/4 tsp cinnamon
  • 1/4 tsp fine grain sea salt

Wet ingredients:

  • 3/4 cup mashed ripe banana (about 2 small-medium)
  • 1/2 cup natural smooth peanut butter
  • 1/3 cup coconut milk
  • 1/4 cup honey
  • 1 tsp pure vanilla extract


1. Preheat oven to 350F and line an 8-inch square pan with 1 piece of parchment paper. Tip – to get the parchment to stick to the pan, give the base a spray with olive oil and do this for the next paper too.

2. Whisk all dry ingredients together.

3. Mash bananas until smooth and measure out 3/4 cup. Stir together the banana and all the wet ingredients in a bowl.

4. Add the wet mixture to the dry mixture and stir well until combined. The dough should be very sticky!

5. Roll the batter into bites size rounds, and place on prepared pan.

6. Bake at 350F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch. Cool in the pan completely (We  left it for 1 hour).

7. Bring to work and share with your co-workers. Enjoy!

Kiwi Citrus Chicken

Property Sister Update: How to make a good impression when meeting your really awesome new neighbors

  • When you hear the door bell ring answer the door. Don’t hide in the kitchen assuming it’s someone trying to break in. (A crook probably wouldn’t be thoughtful enough to ring the doorbell).
  • If it’s Saturday night at 8 o’clock and you’re wearing sweats watching the movie He’s Just not that into You, make sure your sweats are LuLu Lemon or some other trendy brand, not long underwear that you’ve tucked your blue fuzzy loon socks into.
  • If you fail at the first two, make sure you are a great conversationalist and you can explain why you look like you were out until 3am the night before dancing up a storm. Your wit and charm will save you. It did for us (or so we hope).

Kiwi Citrus Chicken

 These tips may be from first hand experience. Our thoughtful, young neighbors may have rung the doorbell at 8pm last night and brought us a nice bottle of red wine. And we may have been lounging on the couch, exhausted from a wild Friday night. Not the image we were planning on portraying the first time we met them.

This chicken recipe is the ticket to our redemption. Our neighbors are planning a block party once the weather turns warm. And what could be a more perfect dish to share other than this kiwi citrus chicken? The kiwi and lemon give a fresh, tropical flavor and color that screams summer. Perfect for a summer party and making a great first (or second) impression.

Happy double dipping!

Kiwi Citrus Chicken

Recipe – a Double Dipper Original

Serves 2


  • 2 boneless skinless chicken breasts
  • 1 ripe kiwi, chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup shallot, minced
  • 1/4 tsp. crushed garlic
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. whole grain Dijon mustard


1. To make the marinade, combine all ingredients in a mixing bowl. Add chicken and let marinate for 2-4 hours. Quick tip: If you are short on time, cut three to four thin slits in the chicken breasts to allow for faster absorption of the juices. With this trick you can cut the marinade time down to 30 minutes.

2. Pre-heat oven to 350 degrees F. Place chicken in oven and let cook for 20-25 minutes or until cooked through. Or, if it’s hot and sunny out, place on grill and cook 5 minutes each side.

3. Serve with kiwi and lemon slices and enjoy!

Food Bloggers Against Hunger: Get Involved

Did you know…

  • One in five kids in America suffers from food insecurity meaning they live in households that lack the means to provide nutritious foods on a regular basis
  • Food insecurity leads to lifelong consequences including poorer health, behavioral difficulties and weakened performance in school
  • In Minnesota food insecurity has increased from 6.9% in 1998-2000 to 10.3% in 2008-2010
  • You can help end childhood hunger

We double dippers have recently become involved in Share Our Strength, a national organization whose mission is to end childhood hunger in America by 2015.

We often forget to acknowledge how fortunate we are to not worry about where our next meal will come from or when. We are blessed to have the means to create and share delicious and nourishing food with you all and enjoy it with our friends and family. Since we are financial analysts at a food company, we are surrounded by all things related to food every day. It is easy to focus on those who will be consuming the food we produce and forget about those who will not.

So today we want to make a difference by using our Double Dipper network to spread the word that we all can do our part to end childhood hunger. We are joining Food Bloggers Against Hunger and donating this post to raise awareness about the new documentary from Participant Media,  A Place at the Table, which  “follows three families struggling with food insecurity and reveals the reality of hunger in America.”

So what can you do?

1. Use this link and take 30 seconds and send a letter to congress asking them to support anti-hunger legislation. The more letters the better!

2. We encourage you to watch the documentary in your city or on iTunes and Amazon. Or view the film’s trailer.

3. Spread the word to others about how they can join the fight to end childhood hunger in America!

Now to the recipes. We decided to put together a recipe round-up of budget friendly recipes from our archives. Not all of these recipes are exactly budget friendly, but all are nutritious, made with pantry staple ingredients, simple, and extremely tasty. Try them out. And as you enjoy the food we hope that you are grateful that you can afford delicious and nourishing food. 

Happy double dipping.

Cumin and Chili Powder Spiced Sweet Potatoes and Carrots

Sweet Potato and Carrot Fries

Avocado Turkey Burgers

Turkey Burger

Tex-Mex Shredded Chicken Tacos

Tex-Mex Shredded Chicken Tacos

Rosemary Garlic Hummus

Lemon Garlic Hummus

Lemon-Yogurt Icebox Tart

Lemon Yogurt Icebox Tart

We are avid readers of “The Kitchn,” a daily blog publication that offers great recipe ideas, product reviews, organization tips for your home, kitchen renovation ideas, and DIY projects. It’s inspirational. Check it out.

Lemon Yogurt Icebox Tart

Last week was dessert week on the Kitchn…yes please can we make/eat every treat posted?!!! The timing of dessert week could not have been more perfect since we were tasked with bringing a dessert to our family’s Easter celebration. It was an arduous decision, but we finally landed on this lemon-yogurt icebox tart. It seemed like the perfect flavors for spring.

Lemon Yogurt Icebox Tart

This tart is made with Greek yogurt, lemon curd and honey. We have a confession: we cheated a little and used Trader Joe’s lemon curd and frozen pie crust. But let’s be honest, we all lead busy crazy lives outside of the kitchen. So using a pre-made buttery, flaky pie crust is and buying lemon curd is perfectly acceptable. It is. Free yourself, follow our lead.

An Great Shortcut: Trader Joe's Lemon Curd and Pie Crust

The tartness of the lemon curd will make your taste buds tingle and the greek yogurt, whipped cream, honey, and blueberries provide a subtle,cool sweetness. Embrace spring’s fresh, light and vibrant flavors with this dessert.

Happy double dipping!

Lemon Yogurt Icebox Tart

Recipe – from The Kitchn 

Makes one 9-inch tart

  • 1/2 recipe pie/tart dough of your choice (we used Trader Joe’s pie crust)
  • 2 cups Greek yogurt
  • 2/3 cup lemon curd (we used Trader Joe’s)
  • 2 tablespoons honey (or more, depending on tartness of curd)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons powdered gelatin
  • 2 tablespoons water
  • Whipped cream
  • Citrus slices or berries (optional, for garnish)

1. About two hours before assembling tart, roll or press the dough into a 9-inch tart pan and fully bake according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.

2. In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Do not allow to cool. Thoroughly whisk the hot dissolved gelatin into the yogurt mixture and pour into the tart shell.

3. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.