Browsing Tag

blue apron

Kitchen Diaries: Chilled Chicken Ramen With Fresh Noodles, Summer Beans and Tomato

September 13, 2016

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This Kitchen Diaries post features a dish that sometimes is best served cold. I’m talking about ramen, folks! This Chilled Chicken Ramen With Fresh Noodles, Summer Beans and Tomato is hearty and jam-packed with robust vegetables and flavors. Looking at you, furikake!

Ingredients:
2 Boneless, Skinless Chicken Breasts
½ Pound Fresh Ramen Noodles
4 Ounces Summer Beans
2 Scallions
1 Cucumber
1 Tomato
1 Tablespoon Sesame Oil
1 Tablespoon Sugar
1 Teaspoon Furikake
¼ Cup Rice Vinegar
¼ Cup Soy Sauce

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Kitchen Diaries: Seared Cod and Summer Succotash With Fairy Tale Eggplant and Pickled Grapes

August 25, 2016

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This Kitchen Diaries post features a tasty Blue Apron dish: Seared Cod and Summer Succotash with Fairy Tale Eggplant and Pickled Grapes. For a girl whose only frame of reference around succotash was from a cartoon’s catchphrase, this recipe placed me in welcomed uncharted territory. I’m glad I mixed it up, because this meal was a real treat.

Ingredients:
2 Cod Fillets
6 Ounces Green Beans
4 Ounces Red Grapes
2 Cloves Garlic
2 Scallions
2 Ounces Fairy Tale Eggplant
1 Ear of Corn
1 Plum Tomato
3 Tablespoons Rice Flour
2 Tablespoons White Wine Vinegar
1 Tablespoon Sugar

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Kitchen Diaries: Ribeye Steak for Two With Mushroom and Potato Hash

January 26, 2016

Steak is the ultimate fancy-pants dish, and I was in the mood for something spectacular, with this and this under my belt. For my final Blue Apron recipe, I prepared the Ribeye Steak for Two With Mushroom and Potato Hash.

Ingredients:
1 Ribeye Steak
3 Ounces Oyster Mushrooms
2 Ounces Cremini Mushrooms
¾ Pound Russet Potato
1 Bunch Rosemary
1 Shallot

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Kitchen Diaries: Chicken and Garlic Chive Meatballs With Quick Apple and Brussels Sprout Kimchi

January 19, 2016

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This was the second, and probably favorite, recipe from the week of Blue Apron dinners I received as a trial gift from a friend. See the first recipe here. I would never have thought of making something as fancy-sounding as Chicken and Garlic Chive Meatballs with Quick Apple and Brussels Sprout Kimchi, and was delighted to have the chance to prepare such an elaborate-looking (and sounding) dish.

Ingredients:
10 Ounces Ground Chicken
½ Cup Jasmine Rice
3 Ounces Brussels Sprouts
1 Granny Smith Apple
½ Bunch Garlic Chives
2 Tablespoons Black Bean Sauce
2 Teaspoons Sesame Oil
1 1-Inch Piece of Ginger
¼ Cup Panko Breadcrumbs
1 Tablespoon Apple Kimchi Spice Blend (Gochugaru, Granulated Sugar, White Sesame Seeds and Black Sesame Seeds)

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Kitchen Diaries: Blackened Spiced Catfish and Poblano-Cheddar Grits

January 4, 2016

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I’ve always wanted to try out Blue Apron, the company that sends fresh ingredients for meals that you prepare at home, but was reluctant due to the price and uncertainty about whether I’d enjoy the meals. Thankfully, my friend Becky got me a free one-week trial, which included three meals with portions for two. The first recipe I tried was the Spiced Catfish and Poblano-Cheddar Grits, and I must have to admit, it was simply delicious — a restaurant-quality meal prepared by yours truly. To start, here’s the skinny on what was inside this feast.

Ingredients (2 servings):
2 Catfish Fillets
1 cup Yellow Grits
½ bunch Collard Greens
1 Poblano Pepper
1½ ounces Cheddar Cheese
1 tablespoon Butter
2 tablespoons Spiced Catfish Spice Blend (Rice Flour, Ancho Chile Powder, Ground Cumin and Smoked Paprika)

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