Blue Apron

by Koko on September 23, 2015 · 0 comments

in Cooking, Recipe


There is nothing I love more than cooking for Q, but sometimes the planning and prep kills my passion. I also fall into ruts easily: turkey chili/Mexican chicken bowls/grilled chicken and rice become weekly staples without me meaning them to. Doesn’t everyone?

Recently when I flew home to Tennessee for a weekend, I knew that I wanted to cook every night, but I didn’t want to think about what to cook. Q and my solution: Blue Apron. Blue Apron is a a meal delivery service, but instead of sending you pre-made, pre-packaged meals, you get the ingredients and recipes to make your own meals.

We had used Blue Apron once before a few years ago and loved it (first review is here), so we thought it would be fun to do again this time. We love it because it takes the thinking out of meal planning and makes cooking fun and easy. We always split the prep work and cook together, which I love, and the meats and produce are of a super high quality.

The food is interesting and delicious and we are constantly rating our favorite meals (it’s always a tie). This week we made:

*Spiced Meatballs with Garlic Toasts & Summer Squash Salad

*Stir-Fried Ginger-Basil Chicken with Tinkerbell Peppers and Coconut Rice

*Seared Salmon & Panzanella with Corn, Shisito Peppers & Thai Basil




We love it so much we are considering ordering it once a month to the house to make cooking and meal planning that much more fun and easy.

In a nutshell:
* Every week, Blue Apron delivers a box with ingredients and recipes for three meals.
* You can choose between six meal choices (some vegetarian/fish/red meat/chicken/etc.)
* There’s no commitment, so you can cancel anytime.
* A box with three meals for two adults is $59.95 with free delivery.

The good news is: if you want to try Blue Apron, you can get your first two meals free with this discount link!




This is one of my favorite weeknight meals ever. I love the easy prep and the simple method of cooking the chicken (baked in wine and Greek seasoning). I used rice I had made the night before and reheated, but it’s also super simple to make some rice while your chicken bakes. I made this into a big salad by adding a few handfuls of mixed greens. Perfection.


Greek Chicken with Tomato-and-Rice Salad

Makes 4 Servings


  • Zest from one lemon (about 1 tablespoon)
  • Juice from one lemon (about 2 tablespoons)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • 1 1/2 teaspoon Greek seasoning (make your own or improvise with these dried spices: oregano, basil, garlic powder, parsley)
  • 5 tablespoons olive oil, divided
  • 3 garlic cloves, minced and divided
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1/3 cup dry white wine
  • 1 cup dried rice (white, brown or mixed)
  • 1 cup halved grape tomatoes
  • 3 small baby cucumbers, sliced
  • 3 scallions, sliced
  • 1/4 cup fresh flat-leaf parsley
  • 1/4 cup sliced fresh mint
  • 2 ounces crumbled feta cheese (about 1/2 cup)
  • 4 cups mixed greens


  1. Preheat oven to 400 degrees F.
  2. Combine lemon zest, thyme, Green seasoning, 2 tablespoons olive oil, and 2 garlic cloves in a bowl. Rub on chicken. Pour wine into an 11×7 baking dish and top with chicken. Cook until internal temperature reaches 165 degrees F, about 28-30 minutes. Allow chicken to rest for 5 minutes before slicing.
  3. Meanwhile, prepare rice according to package directions. Transfer rice to a bowl and stir in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining 3 tablespoons oil, and remaining garlic clove.
  4. Serve rice salad on top of mixed greens, topped with chicken.


IMG_5024 (1)

This is one of my all-time favorite summer meals (right behind this Caprese Pasta). I love sitting on the deck, eating this while enjoying a crisp glass of white wine. I usually associate pasta with fall, but this lighter take on it is prefect for an easy deck dinner. All it takes is twenty minutes and voila, dinner is served!

Linguini with Shrimp Scampi


  • Vegetable oil
  • 1 tablespoon kosher salt plus 1 1/2 teaspoons
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (about 4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • Zest from 1/2 lemon, grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon (a pinch) hot red pepper flakes


  1. Bring a large pot of water to boiling, add enough salt so water tastes like the ocean (about 1 tablespoon) add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.


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Bourbon-Glazed Shrimp

by Koko on May 18, 2015 · 0 comments

in Cooking, Main Course, Shrimp


I always have a bag of frozen shrimp in the freezer for last minute meals. Defrosting chicken or turkey can take a whole day, but defrosting a few handfuls of shrimp can take 5-10 minutes. I put the shrimp in a colander, run hot water and voila: good to go.

This meal takes a little prep, mainly just marinating the shrimp for 30-60 minutes, but is totally worth it. Once it gets cooking, it is a super easy 20-minute meal. I served mine with this Edamame Ginger Rice and it was a perfect combination.


Bourbon-Glazed Shrimp

Serves 4 to 6
  • 1/2 cup brown sugar
  • 1/4 cup plus 2 tablespoons bourbon, such as Maker’s Mark
  • 1/4 cup olive oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chopped green onions
  • 2 to 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 pounds peeled and deveined frozen shrimp, thawed
  • 2 tablespoons unsalted butter
  • Minced Italian parsley, for garnish
  1. Combine brown sugar, bourbon, olive oil, soy sauce, green onions, garlic, salt and pepper in a medium mixing bowl and whisk thoroughly. Add the shrimp and stir to coat. Chill for 30 minutes to 1 hour, turning occasionally.
  2. Melt the butter in a large skillet over medium to medium-high heat. Meanwhile, pull the shrimp out of the marinade, and shake off the excess. Reserve the marinade.
  3. Add the shrimp to the skillet in a single layer. Cook the shrimp until pink on one side, about 2 minutes, then flip and continue cooking until almost completely pink, but still a little translucent, about 2 minutes. Transfer to a plate and set aside.
  4. Add the reserved marinade to the skillet. Bring to a boil over medium high heat and cook, whisking occasionally, until thickened and glossy, 5 to 7 minutes. Taste and season with salt and pepper, if desired. Add the cooked shrimp and toss to coat. Once the shrimp is warm, stir in the parsley and serve immediately.