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 ~ 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 ~ Hoisin and Shiitake Burgers

These Hoisin and Shiitake burgers with Miso-Mayonnaise and Roasted Sweet Potato Wedges were the best burgers yet.  The Shiitake mushrooms were dried, but rehydrated in hot water then chopped and added to the ground beef along with the hoisin sauce, garlic and scallion whites.  The burgers were then topped with ribbons of bok choy and a savory-sweet condiment made with mayo and a miso paste.  

The roasted sweet potatoes were the perfect accompaniment (and I am not a sweet potato fan).

Absolutely fabulous.

5 BIG Stars

Blue Apron ~ Pretzel Burgers with Hoppy Cheddar Sauce and Roasted Sweet Potato Rounds

The pretzel rolls were a delicious addition to the basic American hamburger.  I would love to be able to find these buns in my local grocery store.  This meal was a twist on the cheeseburger because the cheese wasn't melted onto the burger.  Instead, a cheese sauce was prepared that were infused with fresh hops flowers.  I found the sauce to be a bit bland.

I was pleasantly surprised, however, with the roasted sweet potato rounds.  The sweet potatoes were roasted with a drizzle of olive oil, then tossed with fresh thyme.  That was delicious!

3 Stars

Blue Apron ~ Spiced Salmon and Cranberry Chutney

I was really looking forward to this dish and was not disappointed.  As I have previously mentioned, I  have not been a fan of sweet potato, but then I had only eaten them as mashed or in a marshmallow casserole.  I had never had them sliced and roasted.

This dish combined spiced salmon with sautéed sweet potatoes and parsnip.  After sautéing the vegetables, diced clementine was added.  Absolutely fabulous!

In addition, a cranberry chutney accompanied the fish and vegetables.  The chutney was wonderful.  Definitely set the tone for thanksgiving tomorrow.

A very colorful meal!

4 Stars

Blue Apron ~ Seared Chicken and Roasted Sweet Potato Rounds

I am not generally a fan of sweet potatoes.  In fact, I have never liked them.  I had never had them roasted and tossed with marinated red onions, however.  That combination is very tasty.

I had also never cooked with chestnuts.  The seared chicken was accompanied with a chestnut and brussels sprout pan sauce.  This combination was also a winner.  A very tasty meal.

5 Stars