Tuesday, December 6, 2016

Delicious Beef and Shishito Open-Faced Sandwiches - Yum!

beef Shishito tomato cucumber romaine lettuce salad
Beef & Shishito Open-Faced Sandwiches with Tomato, Cucumber & Romaine Salad
When I saw that one of our Blue-Apron Dinners was going to be Sandwiches, I was excited.  I love a good sandwich and figured that would be a good dinner to make on Friday night after work.

I took a look at the Blue Apron Ingredient and Recipe card.

Recipe Card
The ingredients included:

  • Thinly Sliced Beef
  • A Baguette
  • Shishito Peppers
  • Romaine Heart
  • Cucumber
  • Tomato
  • Garlic
  • Red Wine Vinegar
  • Shallot
  • Mayonnaise
Ingredients included for Beef & Shishito open faced sandwiches
Included Ingredients, including the meat
I started chopping up the vegetables.  I then put the sliced up Shallot in a bowl with vinegar and let it sit.

Marinating Shallot in Vinegar
Marinating the Shallot
Next I split the Baguette (I love Baguettes) in half and baked it in a pan with a drizzle of olive oil.

I then went on to cook the Shishito Peppers in a pan and when they were done, I let them cool on a plate.

It was now time to cook the beef in a pan with some salt and pepper and olive oil.

cooking the beef
Cooking the Beef
While the beef was cooking, I combine the mayonnaise and the garlic "paste".  I quote "paste" because, I just chopped the garlic in small pieces.  It still worked and the aioli tasted yummy.

So anyway, you just spread the aioli on the cut sides of the Baguette.  Then layer on the beef and peppers and put the salad on the side.

Delicious!!!  My daughter and I both liked this dish a lot.  I still think about this dish and would definitely want to make this one again.

Beef shishito peppers sandwiches
Din-Din is ready!!
If you would like to get the full recipe, you can view it a Blue Apron's Website.  (If you click on the link and purchase a subscription, I would make a few dollars.  Thanks)
Q: Why did the tomato blush?  A: Because he saw the Salad dressing

Monday, December 5, 2016

Cooking Five Spice Chicken at Home

Five spice chicken vermicelli mushrooms baby fennel
Five-Spice Chicken with Vermicelli, Mushrooms and Baby Fennel
Tonight's Dinner with my Blue Apron Subscription was Five-Spice Chicken with Vermicelli, Mushrooms and Baby Fennel.

Oh and by the way, I have changed my subscription to the two person plan instead of the family of four.  We had a back up on left overs for our small family of two.


Any who, tonight's ingredients included:
  • 2 Boneless Skinless Chicken Breasts
  • Vermicelli Rice Noodles
  • Garlic
  • Cremini Mushrooms
  • Scallion
  • Baby Fennel
  • Collard Greens
  • Chinese Five-Spice Powder
  • Hoisin Sauce
  • Ginger
  • Sesame Oil
  • Soy Sauce


After I got all the veggies prepared, I started cooking the noodles in a pot of boiling water.

I then started working on the Chicken Breasts.  I covered them in the Chinese 5-Spice Powder with salt and pepper and then added them to the frying pan.


I transferred the chicken onto a cutting board after it was done cooking.  Then it was time to start cooking the mushrooms and collard greens.

cooking mushrooms garlic collard greens

Next add the garlic, ginger, scallion and fennel.  Then add the sauces and 1 1/2 cups of water. 


When everything is done cooking; divide the noodles between two bowls, add the mushrooms-collard green broth; and top with the chicken sliced up.

It tasted very good, but I had made too much broth.  My finished product has more liquid than the actual picture showed.

Five Spice Chicken dinner
Dig In!
You can get the actual full recipe from Blue Apron. (Remember, this is an affiliate link.  If you decide to get a subscription I will make a few dollars)



Sunday, December 4, 2016

Cooking Some More Crispy Catfish


Crispy Catfish kale farro grape relish
Crispy Catfish with Kale-Farro Salad & Warm Grape Relish
Hi everyone!  Sorry I have not posted in a bit, but I have been juggling quite a lot between my different blogs, raising a high school daughter, working full time and Judging a few weekends of Debate Rounds.

Anyway, I am going to try and get caught up here.

So, I got my next meal from my Blue Apron Subscription.  It was Crispy Catfish with Kale-Farro Salad and Warm Grape Relish.  I was not sure what to think about the grape relish, but after I tried it, it was good.

I set out the provided ingredients for the nights dinner.


I then started chopping up the vegetables.  This really is the hardest part; once you have all the veggies chopped; it really gets easier.

veggies for crispy catfish

While I was chopping up the veggies, I started cooking the Farro in a small pot of water.

Next I started to cook the Kale in a skillet with a little olive oil, garlic, salt and pepper and some water.  When the Kale was done, you just transfer it to a plate and then heat up some more olive oil.

Now it was time to cook the Rosemary in the skillet.  This ended up really adding a great taste to the dish.  The Rosemary was crunch and full of flavor.

Frying up the catfish
Frying the Catfish
When the Farro was done cooking, I added the Kale and lemon juice.  Tossed it together.  Now I set up my dish a little different than the Blue Apron directions.  I added the Farro mixture to a bowl first and then added the catfish on top.  Next you drizzle on the grape relish and garnish with the fried Rosemary.

It was very very good.  My daughter Nadia, did not want to try this at all, but my Dad did.  I packed his away for the next day.  He really enjoyed it too.  I really ended up liking the grape relish and fried rosemary.

You can find the complete recipe on Blue Apron's website.  (Disclaimer: If you decide to purchase a subscription from the available link, I would make a few dollars)

Sunday, November 6, 2016

Cooking Chicken Fried Rice

Chicken Fried Rice with Green Beans Cabbage and peanuts dinner
Chicken Fried Rice with Green Beans, Cabbage and Peanuts
Tonight I cooked Chicken Fried Rice with Green Beans, Cabbage and Peanuts.  I set out all the ingredients and got all the veggies chopped up.

Chopped up the veggies for dinner

Next, I heated up the Sesame oil, ginger, rice and two cups of water in a small pot.  I then cooked the chicken in a pan covered with tinfoil.  After it was done, I shredded the Chicken in a bowl.

Shredded Chicken

Now I added the cabbage and green beans to the skillet a long with the squash, scallions and remaining ginger.

cooking cabbage and green beans

After that is cooked, you then slide the ingredients over to the side to add the beaten eggs to the skillet.

adding eggs to the cabbage and green bean mixture

Then add the shredded chicken, ginger rice and teriyaki sauce to the skillet.

add chicken ginger rice and teriyaki to skillet

After everything is done cooking, separate between four bowls and serve.


Another good home cooked meal.





Cooking Lemon - Dill Salmon Burgers

Lemon Dill Salmon Burger with Blue Apron Subscription
Lemon-Dill Salmon Burger
Tonight I made Lemon-Dill Salmon Burgers with our Blue Apron Subscription.  Yes, cooking these meals does take some work; but the end result is like we went out to eat.  I love it, specially since we cannot afford to eat out and I am making a home cooked meal.  I also love that this way, my daughter is getting to try a wide variety of different foods and veggies.

ingredients included with lemon-dill salmon burgers
Ingredients
I got all the ingredients out.  Please note that the salmon was included, but I had it in the sink and not on the counter-top.

Here is what the dinner is supposed to look like.  I did burn the buns a bit, but I do like a crunch.

lemon-Dill Salmon burgers menue card

I got the Salmon ready.  I did not cook it according to the recipe card.  I baked in the oven at 350 degrees for 25 minutes.

baking salmon in the oven

While the Salmon cooked, I prepared the arugula and set aside.

Arugula

When the salmon was done cooking and had cooled some, I discarded the skin and flaked the salmon using a fork.

Making salmon burgers

I then added egg, dill, lemon juice and breadcrumbs and mixed with my hands.  I created four salmon patties.

Frying Salmon patties for dinner
Frying Salmon Patties
While the Salmon patties cooked, I made the corn on the cob.

corn on the cob in butter and salt

When the Salmon burgers are done, add the buns to the skillet and toast slightly. (not like what I did)

Then on a plate, you would layer the bottom of the bun with:
  • Spread the aioli onto the buns
  • Place the Salmon patty on top of the bun
  • Tomato
  • Arugula
  • Bun

And then place a cob of corn on the side.

salmon lemon burger and corn

Dinner is served!  Very good!

You can find the full recipe at Blue Apron's website.


Roasted Chicken and Teriyaki Vegetables

Roasted Chicken and Teriyaki Vegetables blue apron subscription
Roasted Chicken and Teriyaki Vegetables
Sorry I have not updated the blog in a quite a while, but things have been crazy busy with work and volunteering at school for my daughter.

I have still been cooking dinner with my Blue Apron subscription, but we started having a back up with leftovers so I have switched to the two person meals.  We receive three dinners a night to cook now.

ingredients supplied by Blue Apron for Roasted Chicken and Teriyaki Vegetables
Ingredients for tonight's dinner
Tonight, I made Roasted Chicken and Teriyaki Vegetables.  I set out my included ingredients from Blue Apron.  Please note that the chicken was included too, I just did not want to place it on the counter-top for the picture.

Roasting Chicken Thighs

I started off roasting the Chicken Thighs at 475 degrees in the oven.

I then continued to chop the vegetables.

Chopped vegetables for dinner

For the mushrooms, you needed to let them soak in 1 1/2 cups of hot water for 10 minutes.

After the mushrooms are done, add one cup of the mushroom water to a small pot.  Place the mushrooms on a cutting board.

Rice and mushroom water and a big pinch of salt

In the pot with the mushroom water, you need to add a big pinch of salt and the rice.  Heat to boiling and then reduce heat and cook for 12 - 14 minutes.

Then you would remove from the heat and add vinegar and stir.

Start Stir frying the vegetables

Next, start cooking the vegetables.  When the veggies are cooked, add the rest of the mushroom water and teriyaki sauce.

When everything is done cooking, you would layer the rice first and place the chicken on top.  Then serve the veggies on the side.

I did my dish differently and put the rice in a bowl, then the vegetables and then topped the dish off with the chicken.

dinner is finished.

The dinner tasted good.

You can get the full recipe at the Blue Apron Site.