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!




In my attempt to be a very Southern woman, I decided to make some kick-ass cornbread for Q and myself the other week. Yes it was the middle of summer and I made cornbread and chili, but so what? I LOVE the ease of making cornbread- no big kitchen tools needed, simple ingredients, and a quick took time. The only ingredient you may not have on hand is buttermilk, but there are some easy fixes if you don’t. This cornbread is extra special because of the topping: honey butter and scallions (also super easy to put together). I made this whole recipe, we had about 1/4 of it for dinner and I froze the rest for the fall (or when I’m gone and Q needs some food!). Enjoy!

Skillet Cornbread with Honey Butter & Scallions

Serves 8-10


  • 1 1/4 cups cornmeal
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 3/4 cups buttermilk
  • 6 tablespoons unsalted butter, melted, divided
  • 2 tablespoons honey
  • 1 scallion, thinly sliced


1. Preheat oven to 350°F.

2. Whisk cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl.

3. Whisk egg, buttermilk, and 4 tbsp melted butter in a small bowl. Add wet ingredients to dry ingredients, stirring until just combined.

4. Heat a 10″ cast-iron skillet on high heat with 1 tbsp melted butter. Pour batter into pan. Transfer to oven and bake until golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.

5. Just before the cornbread is done baking, make the topping: Combine honey and 1 tbsp melted butter. (If the honey is too thick, microwave it for 10 seconds to loosen it up.)

6. Remove cornbread from the oven and immediately brush on topping, then sprinkle with scallions. Serve warm.



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.


Buttermilk Biscuits

by Koko on August 4, 2015 · 0 comments

in Baking, Breads & Loafs, Recipe


I don’t know what has gotten into me, but I have been on a Southern-baking roll over here. Maybe it is all the Southern Living I have been reading on my flights or perhaps just being around the Southern drawl again, but this past week I went to work in the kitchen!

My first very Southern baking attempt was trying true buttermilk biscuits. I am a big fan of Joy the Baker’s Feta and Chive Sour Cream Biscuits, but wanted to be super traditional with this recipe, buttermilk and all! The technique that was most interesting to me here was grating the frozen butter. When making biscuits, you always want your butter and dough to be VERY cold. My usual technique is to cut the frozen butter into small pieces, but this recipe had me grating it, which took a good amount of time and got a little messy. Overall, these biscuits were super buttery and delicious and I would definitely try them again (maybe with just small pieces of butter though!).