Maybe it's the time of the year or maybe it's just me, but I have been in a severe cooking rut. It's as if my brain cannot think beyond the usual boring and unimaginative fare like spaghetti, chili and scrambled eggs.
Then, all of a sudden, it was BATTR! (Blue Apron To The Rescue). I was sent the ingredients for two meals to make for our family of four: Apple Cider Glazed Chicken with Roasted Brussels Sprouts, Potatoes and Carrots AND Tuscan Ribollita Soup with Soft-Boiled Eggs and Lacinato Kale. My meals just went from sad to succulent.
Before I get into showcasing the meals, let me tell you why Blue Apron is a great option for you and your family:
- All ingredients are shipped (free) to your door. The packaging makes it such that the box can sit on your porch for many hours if you won't be home until later.
- Obviously the recipes that Blue Apron comes up with are unique, intriguing, healthy and likely very different than what you've been cooking lately (when's the last time you've made Tuscan Ribollita Soup? 'nuf said).
- Blue Apron allows you to cook at home using fresh and quality ingredients. Getting a meal like this at a restaurant would be 3-4x the cost.
- Just off the press: Blue Apron now offers a recycling program. This is great news as in order to deliver the ingredients as fresh as they are, there needs to be a certain amount of packaging. Good to know that this is not wasteful. Learn more HERE.
Onto the food because we love food.
The first recipe I made was the Apple Cider Glazed Chicken. Here's a look at what the ingredients look like out of the box. Everything is pre-measured for you.
I first cut up and roasted the fresh vegetables. This could be a postcard.
Then I cooked up the chicken with some help from my mini-me side kick (want some chicken with that neck?).
Sam pretended he was helping, but he was just taking a break from
The end result was delicious - savory with the perfect amount of crunch and tang. Sorry, I tore into it before snapping a picture.
Next up was the Ribollita soup. If you don't know what this is, let me help you out. This recipe has Tuscan roots from the Middle Ages. It is a veggie tomato based soup that is thickened with bread (Blue Apron uses sourdough). This recipe adds a bit of flare by putting a soft boiled egg on the top.
I wasn't sure I could pull off getting the egg on there in one piece, but the instructions were spot on. YUM. Putting an egg on anything makes it exponentially better.
You can find more delicious recipes HERE.
Want to try Blue Apron? The first 20 readers will get two free meals on their first Blue Apron order. Whaattt?? Just click HERE.
Have you ever tried a meal service like this? Would you consider Blue Apron? Why or why not?
What's the last meal you cooked? Last night was shrimp fajitas with home made guac.
Post sponsored by Blue Apron.