Blue Apron ~ Seared Chicken and Mashed Potatoes

Okay, so I substituted quinoa for the mashed potatoes.  The seared chicken, however, was delicious.  I think the secret was before I floured the chicken thighs, I seasoned them with Pinot Salt.  The chicken was very tasty and was accompanied with kale, cremini mushrooms and verjus.  Hubby really enjoyed this dish.

Made:  January 24, 2017

4 Stars

Blue Apron ~ Marsala-Spiced Chicken

This was a very colorful meal of Marsala-Spiced Chicken with Kale and Lime Rice.  I think this is the first time I have had kale alone as a vegetable and not mixed with something else.

The chicken was inspired by classic Indian marsala-spiced tomato sauce.  It also was flavored with garlic and ginger.  It was a very nice touch.  I didn't make it quite as spicy as the recipe called for.  Any spice was tempered by the lime Jasmine rice.

I nice quick and easy meal.

Made: November 22, 2016

4 Stars

Blue Apron ~ Caramelized Onion and Kale Quiches

The Caramelized Onion and Kale Quiches were not winners for me tonight.  Too much Kale and not enough egg.  The accompanying Frisee and Pear Salad, on the other hand was delicious.  The sherry vinegar dressing was just perfect with the tart pear.  I ate the salad and hubby ate my quiche.

2 stars

Made: October 24, 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 ~ Cacciatore-Style Baked Eggs

This Cacciatore-Style Baked Eggs with Lacinato Kale is an Italian version of the Israeli dish Shakshuka.  It is a tomato based dish with vegetables including mushrooms, onion, bell pepper and lots of garlic.  This recipe also called for Kale.  

When I make Shakshuka, I cook the eggs right in the tomato right over the range.  This recipe called for baking the eggs.  I prefer the eggs cooked over the range.

The Kale made an interesting flavor to this dish, and I would include it again when I make shakshuka.

The recipe also called for parmesan-garlic toast, but my toaster is new and I am still trying to figure out the settings.  Unfortunately, the toast burned to a crisp.

3 Stars

Blue Apron ~ Cavatappi Mac and Cheese

Cavatappi is a cork-screw pasta.  This was not a traditional mac and cheese, but was a casserole that contained turnip and kale.  I found the dish bitter.  My hubby liked it though, and so for that reason will give it 3 stars.

3 Stars.

Blue Apron ~ Trattoria-Style Cheeseburgers

These Trattoria-style cheeseburgers were prepared with a side dish of crispy rosemary-garlic potatoes.  The Fontina-topped burgers were served on Ciabatta rolls with an aioli sauce and lemon dressed ribbons of Lacinato kale.  Lemon zest was mixed in with the burgers before they were cooked.

The meal was good, but not fantastic.

3 Stars

Blue Apron ~ North African-Spiced Shrimp and Couscous.

North Africa has a diverse culinary tradition that blends European, Arabic and local influences.  This dish combined spicy shrimp, lemon, dates and couscous.  The Ras El Hanout gave this dish the punch.  Although kale is all the rage nowadays, I had never knowingly eaten it before.  Kale was wilted and combined with the couscous and carrots.  The spiced shrimp was placed atop.  The result was a marvelous meal.  Definitely a keeper.

5 Stars