Blue Apron ~ Chicken Paillard and Olive-Raisin Sauce

April Fool's Day 2018.  Wow!  It's been a long time since I have been cooking.  Back to home cooked meals for a few weeks.  Tonight I made Chicken Paillard with Olive-Raisin Sauce.  The recipe also called for a warm fennel and potato salad, but since hubby doesn't eat potatoes, I switched it out for a red pepper rice and quinoa mixture.

Paillard is a French technique; the chicken breast is pounded into a thin piece, which is then cooked.  The Olive-Raisin Pan Sauce over the chicken breast was fabulous.

•      1 oz. Castelvetrano olives, pitted and roughly chopped
•      2 clove garlics, crushed
•      sliced white bottoms of 2 scallions
•      1/4 crushed red pepper flakes
•      1 1/2 tsp white wine vinegar
•      1 1/2 tbs golden raisins
•      2 Tbs Verjus

After cooking the chicken breasts in a fry pan, leave the browned bits (frond) in the pan and add the olives, garlic, scallions and red pepper flakes.  Cook on medium-high for 30 seconds to 1 minute.  If the pan seems dry, drizzle a bit of olive oil to the mix.

Add the raisins, verjus, white wine vinegar and 1/4 cup water.  Cook over medium heat for 2-3 minutes.

Serve over the cooked chicken.

     

Blue Apron - Roasted Red Pepper Pasta

An east and tasty meal of roasted red pepper pasta with lemon-Parmesan broccoli. The pasta sauce was made with capers and cream. Absolutely deliciously.

I would add a little more chile sauce the next time.

Made:  January 16, 2018

4 Stars

This week’s box arrived today, Tuesday January 16, 2018, instead of last Saturday due to snow storms on the delivery route.

Blue Apron ~ Spicy Smoked Trout Sandwiches

Tonight's meal was an easy dish of smoked trout sandwiches with cole slaw and roasted sweet potato.  The sweet potato was tossed with a bit of olive oil and a smattering of Chesapeake Spice Blend, then roasted at 450F for 18 minutes.

The smoked trout was flaked, then mixed with mayo and thinly sliced shallot.

The cole slaw was red cabbage marinated in red wine vinegar and a tad of sugar.  A spot of the cole slaw was added to the sandwich.  The end result was a delicious meal.

Chesapeake Spice Blend, blend equal parts:

     Sweet Paprika

     Ground Yellow Mustard

     Celery Seeds

     Ground Bay Leaves   

Made:  December 27, 2017

5 Stars

Blue Apron ~ Thai Chicken Curry

I am back to cooking again!  Tonight a made a wonderful dish of Thai Chicken Curry with Carrots and Bok Choy.  This dish combined mildly yellow curry paste with coconut milk with sautéed pieces of chicken breasts.  This was served on top of Jasmine rice.  I served this in a bowl, but the rice absorbed much of the curry-coconut sauce.  The end result was delicious!

5 Stars

Made:  Christmas Dinner

Blue Apron ~ Shrimp and Fresh Gnocchi

I'm back to the cooking again.  Tonight's meal was Shrimp and Fresh Gnocchi with fresh corn, basil and cherry tomatoes.  Although I liked the flavors of the sauce for the shrimp and gnocchi, I found the pasta to be overwhelming.  The sauce was made with fresh corn and roasted tomatoes with a touch of red pepper flakes, cooked in a bit of butter.  This was very flavorful over the shrimp.

Made: July 29, 2017

3 Stars

Blue Apron ~ Sesame Soba Noodles

I often try vegetarian dishes.  Tonight I made Sesame Soba Noodles with Gai Lan, Mushrooms topped with Ginger-Lime Peanuts.  Gai Lan is also known as Chinese Broccoli or Chinese Kale.  It is a leafy vegetable with thick broad leaves, much like the kale I have been using in recipes.

The soba noodles are generally served either cold or at room temperature.  This dish was served at room temperature.  After the noodles were cooked, they were mixed with sesame oil and a sweet chili sauce while the remainder of the meal was prepared.

Grated carrots and sliced cucumbers were marinated in lemon juice and ginger.  The mushrooms and gai lan were sautéed with ginger.  All of the vegetables were then mixed into the noodles, where were topped with roasted ginger-peanuts.  The end result was delicious.

Made:  July 4, 2017

5 Stars

Blue Apron ~ Chicken and Honey-Glazed Peach

Tonight's meal was a tasty dish  of chicken topped with fresh peaches sautéed with honey, vinegar and just a touch of spicy red pepper.  The meal was paired with wilted spinach and coconut-infused  mashed sweet potato.  Yummy!

Made:  July 3, 2017

4 Stars