Blue Apron ~ Mexican Beef Quesadillas

I love Mexican food, and my friend who tried this dish said it was Yummy.  Indeed.  This dish of Mexican Beef Quesadillas with Creamy Corn and Shishito Pepper Salsa was delicious.  Quesadillas are always a winner with me, so that was a no-brainer.

The Creamy Corn Salas was excellent!  Fresh corn cut off the cob and the Shishito peppers, which were thinly sliced, were gently sautéed, then mixed in a tangy lime creme fraiche dressing.  The end result was superb.  I just wish there had been more for tonight's meal.  A definite winner.

Made:  August 31, 2016

5 Stars.

Blue Apron ~ Seared Chicken and Fregola Sarda

This meal of seared chicken and fregola sarda with salsa verde, corn and tomato, was very tasty.  The fresh corn added a nice crunch texture to the fregola sarda pasta.  The chicken was topped with a fresh salsa verde made with parsley, garlic paste, capers, and parmesan cheese.

The recipe called for boneless skin-on chicken breasts, but I had 4 boneless skinless chicken breasts, so have chicken left over.

4 Stars 

Made: August 39, 2016

Blue Apron ~ Seared Salmon and Miso Soba Noodle Salad

I was a bit hesitant to try this dish because the reviews had been negative.  I am glad I tried it, however; it was very tasty.

We both love salmon, and that was seared in a pan, as we would normally prepare it.  The soba noodle salad was a new twist.  Soba noodles are a staple of Japanese cuisine.  This salad was made with a very spicy dressing made with Gochujang, which is a chili paste used in Korean foods.  It has a pretty powerful punch.  I used less than the recipe called for.  Fairy Tale eggplant was sautéed and added to the cooked miso and Gochujang dressing.  After the soba noodles were cooked and cooled, they were added to the dressing along with thin slices of cucumber and baby greens.  It made a delightful salad upon which the cooked salmon was placed.

4 Stars

Made:  August 28, 2016