Blue Apron ~ Serrano Pepper and Goat Cheese Burgers

I am a fan of a good burger.  Tonight I tried Serrano Pepper and Goat Cheese Burgers with a Zucchini-Cilantro Slaw.  The spice of the pepper was tempered with the marinade of agave nectar.  I also de-seeded the pepper to further temper the hotness of the pepper.  The pepper-agave was actually quite good.  I am not a big fan of goat cheese, so if I made this dish again, I would probably try another mild cheese.

The zucchini-cilantro slaw was made with thin strips of raw zucchini marinated in sherry vinegar and minced garlic.  The dressing was good, but I wasn't crazy about the raw zucchini.  I probably won't try that dish again.

3 Stars

Made: July 27, 2016

Blue Apron ~ Lemon Chicken and Green Beans

This dish of Lemon Chicken and Green Beans with Parmesan-Roasted Summer Squash and Potatoes did not sound all that thrilling.  I was also afraid that the dish would be too lemony.  Instead, I found it very delicious.  

The potatoes were small diced and roasted along with the summer squash, which was cut into rounds and topped with minced garlic and parmesan cheese.  The green beans were blanched then coated in a pan sauce of lemon and butter and the frond from the cooked chicken.

4 Stars

Made: July 25, 2016

Blue Apron ~ Shrimp and Squid Ink Spaghetti

About a year ago, I had some squid ink pasta for the first time.  I love it, so I was really looking forward to tonight's meal of Shrimp and Squid Ink Spaghetti with Summer Vegetables and Mint.  This meal was very easy to make, yet very elegant.

While the squid ink spaghetti cooked, I prepared the fresh corn, which was sautéed with a bit of garlic, then cooked with some red pepper flakes, a finely chopped plum tomato and fresh mint.  I then sautéed the shrimp.  Everything was then combined in the pan then served.

Delicious!

5 Stars

Made: July 24, 2016

Blue Apron ~ Za'atar Chicken Burgers and Oven Fries

I rather liked tonight's meal of Za'atar-spiced Chicken Burgers with Feta Labneh Spread and Garlic Chips.  Hubby, however, was not crazy about this meal.  In fact, this is the first meal that he didn't finish.  Not sure what he didn't like about this meal.

Za'atar is a middle-eastern spice blend.  The blend that came with this meal was more bland than I am accustomed to.

3 Stars

Made: July 19, 2016

Blue Apron ~ Zucchini and Cherry Tomato Quiche

I generally like quiches, but this meal fell flat.  The quiche was made with sautéed zucchini and cherry tomatoes, which was then mixed with the egg and ricotta cheese.  Before baking, the quiche was topped with Fontina cheese.  It was this cheese that gave the quiche the flavor and it could have used a much bigger helping.

The meal was accompanied by an arugula-tomato salad with a lemon-garlic dressing.  The dressing was too lemony.

It was easy to make, but not a dish I would make again.

3 Stars

Made: July 18, 2016

Blue Apron ~ Crispy Cod and Summer Squash

Tonight's meal of Crispy Cod and Summer Squash with a Quinoa and Arugula Salad has to be on of my favorites.  I love quinoa and ate as much of it as I could when I was in Peru.

Quinoa is not technically a grain, but is the seed of a cereal grass.  It was cultivated in the Andes and is a staple in many South American cuisines.  This salad called for red quinoa.

The summer squash, which I love, was not cooked, but was marinated in a mustard, vinegar, garlic and olive oil dressing.  The left-over dressing from the marinade was then used as the dressing for the arugula and quinoa salad.

I just love the crispy fish, which is made crispy by first dredging in flour, then egg, and finally panko breadcrumbs.  The end result is a nice and crispy piece of fish, which tonight was cod.

Made: July 17, 2016

5 Stars

Blue Apron ~ Empanadas de Picadillo

Empanadas de Picadillo are savory pastry turnovers.  These were served with a spiced ground beef and baked until a crispy golden brown.  This was served with a fresh tomato-cucumber salad and lime creme for dipping.  The cucumber was partially peeled, giving the salad both additional color and texture.

The Mexican Spice Blend consisted of equal parts:

     Ancho Chili Pepper
     Smoked Paprika

     Garlic Powder

     Ground Cumin

     Dried Oregano

Made: July 12

4 Stars

Blue Apron ~ Sweet Chili Chicken

Tonight's chicken meal was bit-sized stir-fried chicken breasts served with green beans and tinker bell peppers.  They were sautéed in a sweet chili sauce and served atop coconut-jasmine rice.  In addition to being tasty, it was also very colorful!

Made July 11, 2016

4 Stars

Blue Apron ~ Spiced Shrimp and Pearl Couscous

I love couscous.  It goes well with any dish.  Tonight is was mixed with Spiced Shrimp and sautéed zucchini.  Before the shrimp was cooked, it was coated in a light summer spice blend of ground fennel, ground turmeric and Aleppo pepper.  The result was a nice light flavor, balanced with tomato sauce and verjus rouge.

I had never heard of verjus rouge.  It is the pressed juice of unripened grapes.  It is used in a way similar to vinegar, but it had a gentler flavor and is a bit more "sweet-tart."

This dish was delicious and definitely one I will try again.

4 Stars

Made: July 9, 2016

Blue Apron ~ Enchiladas Suizas

Enchiladas suizas, or Swiss Enchiladas, are named after the Swiss immigrants to Mexico.  Who knew?  They added as "taste of home" as it were by adding dairy to the Mexican cuisine.  These enchiladas were stuffed with zucchini, poblano pepper and jasmine rice that had been combined with a bit of sour cream.  They were then topped with a lime, tomatillo-based and sour cream salsa verde, or green sauce and baked.  The end result was delicious.  My enchiladas, however, did not look the way enchiladas should look because the corn tortillas were too dry.  I'll know next time to be sure they are damp and flexible.

4 Stars

Made: July 6, 2016

Blue Apron ~ Fried Chicken and Kale Slaw

For a super easy meal, this Fried Chicken and Kale Slaw fits the bill.  It was also served with Roasted Sweet Potato Wedges and Hot Honey.  The Hot Honey is "hot" due to the addition of red pepper flakes.  It makes an interesting taste sensation when drizzled on the roasted sweet potatoes.  We both loved this dish.

5 Stars

Made: July 5, 2016

Blue Apron ~ Seared Cod and Potato Salad

What better meal for the 4th of July than a nice piece of cod with a warm potato salad.  The salad was made with red potatoes, radishes and celery.  The pan-fried cod was served with crispy capers and marinated cucumbers.  Both were topped with fresh dill.  The salad and the marinated cucumbers were good, but the fish could have used additional spice.

Made: July 4, 2016

3 Stars