Blue Apron Made Me a Chef

I was sitting at an event at the Marriott Denver enjoying the food. It was a celebration for Marriott and Starwood’s merger. I often go to hotel events (it’s part of my job). We are often given what I affectionately call “parting gifts.” They are typically an item like a notepad, water bottle, or a bag. This time – we were treated to seeing Western Daughters Butcher Shop dismantle a full pig (with a saw) and then getting a chunk of pork. Most were given a pork chop. I told them that I am not much of a cook to give me something simple. So they handed me a larger chunk of pork wrapped in brown paper and told me that all I would need to do it sear it, salt and pepper it and stick it in the crock pot. I wasn’t really even sure what this cut of meat was. I brought it back to my table with a sort of giggle – I’m not a chef. I’m not close to a cook. Simple is good. This is when my friend Leslie told me that she had been using Blue Apron and she had some meals to give away (she had two sets of two meals).

When she sent me the link. I decided to try it. I opt’d for the family meals. There are three of us in my family – myself, my daughter and my teenage (football playing) son. The meals said they would serve four – but I have found that with a teenage boy – what normally feeds four people feeds the three of us just fine. I figured if there were leftovers I would eat them for lunch.

I am an adventurous eater. I will try just about anything. My kids used to be the same way. They were never picky kids that would only eat hot dogs and McDonalds (not that there’s anything wrong with that in my book). But I chose the Moroccan-Spiced Lamb & Beef Tagine and the Blackened Chicken & Rice. I chose those because I was not sure that my kids would eat the fish and the other option was a pasta. I figured if it was free I would go with what seemed more expensive. I could probably make a simiilar pasta dish for cheap.

The package came a few days later. It was packed in ice and in an insulated box. Everything I needed for two full meals! There was a menu sheet for each meal. Simple and easy to read. The front side has a short description of the meal and then the list of ingredients. The ingredients in the box were clearly marked and I could see which items were for which meal.

The first we tried was the Tagine. The smell was delicious. The preparations were simple and easy to follow with just a few steps. (Six steps). It walked me through how to cook, when to add what and even how to finish off the meal complete with a dollop of yogurt sauce and green scallions. The meal smelled awesome and tasted even better…to me. When I proudly served it to my daughter (my son was out with friends). She didn’t love it as much as I did. She ate that but not much of it. I hadn’t even told her it was lamb (if I did I think she would not have eaten ANY at all). I had enough leftovers for several days. I loved the fact that it was a WHOLE meal. Not just the entree (as you might get at a place like Dream Dinners). Complete even with the pita chips served on the side.

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The other meal was the Blackened Chicken & Rice. Again this was a simple and easy to follow directions. The side  was cooked rice with kale, different oranges (mandarin and blood orange) which the chicken was served atop. I thought it delicious. But neither of my kids ate much. They said they didn’t care much for the taste. On the other hand, I loved it. So once again I will be eating for DAYS on the leftovers.

Overall, I loved both meals. There was plenty of food to really serve four people. The recipe choices were unique and something I would certainly not have made on my own. They were both easy to follow and delicious. They made me feel like I really could master the kitchen. But the fact that neither of my kids liked the meals and at the cost – I may opt for once a month doing Blue Apron but just a meal for two – so I can make it for myself and have leftovers for just a day or so. I liked that it was a full meal – not just an entree –  where I need to dream up what to have on the side or how to incorporate veggies.

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