In the Kitchen: Blue Apron: Fresh Fettuccine with Beet, Goat Cheese, & Poppy Seeds

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Blue Apron a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Fresh Fettuccine with Beet, Goat Cheese, & Poppy Seeds 

Pink Noodles! I was so excited for this meal! Husband announced he wouldn’t be trying it no matter what I told him, so I made this to treat myself to a fun lunch. Just look at those yummy beets sparkling in the afternoon sun. Plus fresh pasta . . . I can’t remember the last time I had fresh pasta!

But here’s the thing. Pink pasta is not yummy. In fact, it’s downright . . . bland. I was so disappointed. I mean, it’s PRETTY, but . . . the doughiness (is that a word?) of the pasta overwhelmed the beets, and the only flavor I really tasted was the few crumbles of goat cheese. It was a bummer.

If I make it again: Not going to happen.

Did my kids eat it: I didn’t even eat it. I scraped the goat cheese off the top, tossed the rest, and made myself a sandwich.

Pretty and Tasty are not the same. 🙁

Melissa kitchen

 

 

 

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In the Kitchen: Blue Apron: Indonesian Spiced Salmon

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Blue Apron a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Indonesian Spiced Salmon with Freekeh & Marinated Radishes

 

 

Okay. I made this on a weeknight, so instead of spending the time to peel, mince, chop, etc while my children volunteered to clean their rooms and my husband encouraged me to take a long nap while he looked after the kids, I did this:

Delicately chop? Nah. We scissored the scallions quick and dirty like.

Marinade for sixteen hours? Nope. Toss those onions in a bag and let the 4-year-old shake the heck out of it.

 

 

 

 

 

 

 

 

 

How to peel and mince garlic: Step 1: Use a squeezy bottle instead. 2. Take a bath with the time you just saved yourself. Laugh at the haters.

 

If I make it again: So this dish was actually quite good. My favorite part was the radish and onion slaw, which I unceremoniously dumped on top of the salmon because wow. So. Good. I don’t think the salmon spices were make-or-break, nor was the freekeh (rice would’ve been just fine), but overall it was a decent meal. It’s not something I’ll be adding to the regular rotation, but I AM going to store that onion slaw in my memory banks. DELICIOUS side. Really. YUM.

Did my kids eat it: I mean, they really WANTED to, what with the weirdly named grains and six kinds of onions, but I forced them to eat peanut butter sandwiches and strawberries instead. They may never forgive me.

Melissa kitchen

 

 

 

In the Kitchen: Blue Apron: Seared Chicken & Mashed Potatoes

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Blue Apron  a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Seared Chicken & Mashed Potatoes with Kale, Mushrooms, & Verjus

 

It’s been about a year since I tried Blue Apron. I decided to call it quits last time for two main reasons–lack of nutritional information and high calorie count per meal. Happily, the former has finally been addressed! Yay! But . . . 620 calories per serving, 330 of which come from fat? Ugh. No thanks.

 

I decided to try stretching the meal to serve 4 instead of 2. It would hardly be enough for 4 adults, but with the addition of two extra potatoes and some chicken from a roast I made earlier in the week it was more than enough for my family of four (two of whom are under five).

 

 

. . . there’s just something about cooking with fresh herbs . . .

Not the nicest produce I’ve ever used, but still decently edible looking

At first I was annoyed with Blue Apron for double packaging the chicken. Then, as I reached for my own zip top bag to use my favorite quick-and-dirty ‘coat the chicken with flour’ technique, inspiration hit. I’ve no idea if this was the intended use for said bag or if Blue Apron was simply trying to avoid icky chicken goo should the bag accidentally rip during transport. Both, maybe. Brilliant, Blue Apron! Thanks!

 

 

Obligatory Food Close Up

Two adult-sized plates and two preschool-sized plates. Works for me!

Yeah, that’s a Quick Bunny spoon, and yah, that’s not how silverware goes. My son’s learning to set the table, okay?

If I make it again: 

I wouldn’t coat the chicken in flour, nor would I add cream to the greens. I would also swap the kale out for green beans or a warm spinach salad or something . . . Husband isn’t a fan of wilted greens.

Did my kids eat it:

1.5 year old: Ate everything like a champ, threw her bib on the floor in epic mic-drop fashion, and blew spit bubbles at me.

4.5 year old: Refused to eat the chicken until I told him it was “just nuggets with no bread on top,” shunned the mashed potatoes because a green thing had touched them, and then ate all of his and his father’s mushrooms and asked for more. More mushrooms. My son. ASKED FOR MORE MUSHROOMS. It was a weird day.

Melissa kitchen

 

 

 

In the Kitchen: Home Chef Subscription: Thai Red Curry Shrimp

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Thai Red Curry Shrimp

I cook a lot and follow recipes with ease, but I really love the detailed recipe cards/pages with pictures.

I added extra peppers and snow peas to our meal. We love these veggies! It looks like the picture!

And the finished plate! I wasn’t fancy with rice, but it sure was tasty. The lime added a nice freshness to the dish.

 

If I make it again: I will definitely make this again. I love the flavors, and this recipe was very easy to throw together.

Did my kids eat it: Again, we didn’t share with the kids. They aren’t into spicy food.

 

 

Chrissy kitchen

 

In the Kitchen: Home Chef Subscription: Oktoberfest Pork Medallions

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Octoberfest Pork Medallions

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Of course, I forgot to take a picture of the completed plate BEFORE I started eating. My shallot sauce ended up a bit more brown than the picture, but it sure was tasty. And I will definitely be making horseradish mashed potatoes again!

 

 

If I make it again: I’d change nothing. We loved this meal.

Did my kids eat it: Ummmmm . . . we didn’t share with the kids. However, I will tell you that my kids LOVE Brussels sprouts, roasted in the oven with olive oil, salt, and pepper until they are fork tender. It is our favorite way to eat Brussels sprouts. We also like them roasted this way with dried cranberries tossed in as well. The craisins add a bit of sweetness to the sprouts.

 

 

Chrissy kitchen

 

In the Kitchen: Home Chef Subscription: Cajun Chicken Pasta

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Cajun Chicken Pasta

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This meal was very tasty!

 
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It was easy to make and easy to double. I took this meal for two, added pasta, chicken, and peppers. I didn’t add anything extra evaporated milk or seasoning. And there was plenty of sauce for the entire dish.

 
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I forgot to take a picture of the final meal. But this is my empty plate . . . it was really yummy!

 
If I make it again: I may go lighter on the cajun seasoning. My husband and I liked it, but it was a bit spicy for the kids. And I think it would also work with shrimp.

Did my kids eat it: One ate all of it, one ate all of it but with some complaints, and one wouldn’t touch the chicken and peppers. I’ll make it again, though.

 

 

Chrissy kitchen

 

In the Kitchen: Home Chef Subscription: Umami Burger with Miso-Marinated Beef

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Umami Burger with Miso-Marinated Beef

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These burgers were really tasty. I changed a few things. I did not like the mayo packets that were included, so I substituted my Hellman’s Light for that. Also, if you put the mayo mix in the fridge while you wait, it became very liquidy. I’m not sure why. I just added a bit more mayo to thicken it up. Next time, I won’t put it in the fridge.

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The sweet potato fries were very good. I overdid them a bit . . . burned some. But they were still tasty. Just not the burned bits.

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Because of the burned fries, I whipped up favorite side dish of ours. Broccoli slaw! I usually have a bag of the slaw on hand. Throw it in a bowl with salt, celery seeds, a tiny bit of Splenda (or sugar), a splash or two of apple cider vinegar, and some of that delicious Hellman’s Light Mayo! Mix and serve. So easy and good.

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If I make it again: I won’t put the mayo in the fridge after I mix it. I won’t burn the fries. Oh . . . and I’ll remember to put the cheese on the burgers. Oops!

Did my kids eat it: We made them regular burgers. They would probably like the miso burgers, though. They love the broccoli slaw.

 

 

Chrissy kitchen

 

In the Kitchen: Hello Fresh: Chicken & Nectarine Panzanella

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Hello Fresh a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Chicken and Nectarine Panzanella with Mint, Zucchini, and fresh Mozzarella

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I’ll admit I’m less than impressed with Hello Fresh’s customer service (every e-mail they sent me was either a day late or for the previous week, plus my first shipment arrived damaged), but this meal was quite tasty.

It’s hard to go wrong with salad, I suppose.

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As usual I tried to stretch the recipe to feed not only Husband and myself, but our two kidlets as well. I tossed an extra yellow squash and an extra nectarine into the mix, added some string cheese and veggie nuggets, and voila: the kid version!

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If I make it again: I’m learning that most of what makes these meal delivery recipes special is wording, so from now on I’m going to refer to any salad with croutons as “panzanella.” Thanks for the tip, Hello Fresh!

 

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Did my kids eat it: The whole family loves nectarines and zucchini, and the kiddos love nuggets (I love that they don’t care if they’re made with chicken or soy & mushrooms), so this was a big hit all around.

 

Melissa kitchen

In the Kitchen: Home Chef Subscription: Steelhead Trout in Shallot-Butter Sauce

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Steelhead Trout in Shallot-Butter Sauce

 

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I learned something tonight. Steelhead trout looks a lot like salmon. However, it doesn’t really have a taste, but it was very good. It went well with the sauce and it cooked up nicely in the pan. Quick and easy.

If I make it again: I will definitely add more capers to the sauce, and I will take those roasted tomatoes and crush them into the sauce. The acidity from the tomatoes really made the sauce sing. I’d also do more green beans and/or asparagus.

Did my kids eat it: We made this meal after the kids went to bed. It was just for us. =)

Chrissy kitchen

 

In the Kitchen: Hello Fresh: Pork Chops with Rosemary-Grape Salsa

In theKitchen

 

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Hello Fresh a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight:Pork Chops with Rosemary-Grape Salsa, Sweet Potatoes, and Roasted Broccolini

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The recipe card is a bit smaller than Blue Apron & Home Chef, but it provides all sorts of nutritional information, including what and how much you need of each item to make the meal again for either 2 or 4 people.

 

As I was cooking for 4 (well, considering how much my kidlets eat I’d say 2.5 is a more accurate number), I tossed in a few baby yukons with the sweet potatoes. Babykins doesn’t have enough teeth for pork chops yet, and Goober is currently refusing to eat anything that isn’t chicken fingers, so I didn’t add any extra meat to the meal.

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If I make it again: I think I’ll try the salsa with some other, tangier fruit . . . Husband suggests pomegranate, but I think mango might also work. The shallots and rosemary were awesome, but we thought the grapes were a bit too sweet.

 

 

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Did my kids eat it: They chowed down on the potatoes. Babykins loved the grapes, and neither kiddo would attempt the broccolini (which was delicious, by the way).

Melissa kitchen