Tag Archive | meals

Blue Apron Meals – Update

We have been ordering Blue Apron meals for a little over a month now. I can’t say enough about the meals and the cooking techniques we’ve learned how to to pull off. Admittedly, there are also plenty of food items I will never touch again… Kale pretty much being at the top of the list. I’ve made kale at least 5 different ways and none of them has produced a palatable taste for me. We now just buy some spinach for me when we see it in an upcoming meal. The next being sesame oil. OMG, it kills my insides and stays with me for days. ICK! Lastly, what is with all the radishes? I get it BA is trying to be eco-friendly and use what is in season, however a radish salad is not my cup-o-tea.

We often try to pick the fish meal when offered. All of them have been fabulous! I can’t believe how much I love catfish. My Father used to cook it all the time and the smell caused me to leave the house. The salmon, white fish and cod have all been fantastic also.

So far, our favorite meal has been the pork roast rubbed in spices. It was so juicy and tender! Super yum.

We’re going to continue to enjoy these. We also think these would be a great thing to bring along camping! All the ingredients are in the box, I don’t need to worry about forgetting something. The only things that would need to be aboard the ‘Daug Haus’ would be olive oil and the proper kitchen tools; pots, shredders, pans, etc.

Admittedly, I don’t remember the fancy names for the following meals… I’m going to call it as I see it. If anyone’s curiosity is burning that bad to know the recipe or true name, ask about it in the comments and I’ll get back to you.  =-)

Salmon with fried rosemary and apple farro

Pan fried chicken with bok choy, rice and marinated carrot slaw

Pan fried chicken with mushrooms, rice and kale.

Cheese cannolis with tomato sauce and creamy garlic salad

Here’s that pork meal!

Cumin crusted pork roast with fig / orange sauce on a bed of onion and barley.

Pork chop with jasmine rice, tomato/cilantro salsa and kale.

Fried chicken on a bed of kale and mashed potatoes.

Lamb and beef stew topped with fried potato disks and parmesan cheese

Moroccan Chicken on spiced tomatoes and carrots with rice. This one rocked!!

Shrimp with cabbage with curry. We did not like this one at all.

Meatloaf with ketchup pepper chutney and hash browns. Meh.

© Ilex ~ Midwestern Plant Girl

Champagne Chicken and Reisling

imageI really like this wine, Schlink Haus Reisling and Spätlese, both are sweet wines from Germany. They are quite reasonable at $10 per bottle. These are very enjoyable on a hot summer’s day. Oh, I can’t wait!

The chicken was more of an experiment, however  a nice surprise!

We soaked our chicken breasts in cola for a day to tenderize them.

4 chicken breasts, skinned and boned
2 tbsp. butter, melted
1 tbsp. olive oil
3/4 c. champagne or dry white wine
1/4 c. shallots
1/4 c. mushrooms
1/2 c. whipping cream

 

 

Heat a large pan and brown the shallots and mushrooms, put in dish. Then brown the chicken breasts. Remove and cover. Pour champagne into pan and deglaze. Put chicken, shallots and shrooms back into pan. Cook until chicken is cooked or 165F. Remove chicken and add cream. Stir and cook until thickened, about 5 minutes. I cooked rice to go with this and poured the sauce over both.

© Ilex ~ Midwestern Plant Girl