Blue Apron Week 9.
October 04, 2017 delivery
First recipe of the week.
One of the five weeks of MasterChef recipes.
Balsamic vinegar, creme fraiche, butter.
(Photobomb by baby spinach.)
Baby spinach in salad spinner.
Eye round steak.
Ooops. This is why I like when it comes to me already cut!
These are obviously suppose to be the same size.
Shallots and garlic
Then add the baby spinach.
Eye round steak
Beef medallions with mashed potatoes and
balsamic pan sauce. One of the TASTIEST recipes yet!
Barbecue chicken turnovers.
Usually used to make sauerkraut.
Cone cabbage sliced thin, gala apple,
yukon gold potatoes, scallions.
Cone cabbage and apple slaw
Blue Apron vegetable bbq sauce
Tradesman chicken thighs.
Hm, ok. I do not like dark meat poultry.
But I'm keeping an open mind. (I should have
checked the recipe before I ordered it!) Are they
suppose to have a strong smell? These did. Ah, well.
Assembling the turnovers
Barbecue chicken turnovers with
cone cabbage and apple slaw.
This was waaayyy better than expected.
I really didn't think I'd like the thigh meat but it was very good.
The vegetable bbq sauce was also verrry good and don't even
get me started on that pastry!
Spicy poblano and mushroom quesadillas.
That's ok, I had some on hand already.
Sliced poblano pepper
The cremini mushrooms and poblano pepper
Chipotle chile paste
Cheese, veg, more cheese on corn tortilla
with another tortilla on top.
Well, it only matters how it tasted.
It was tasty but, yeah, I've seen better looking quesadillas.
The baby romaine salad with avocado, spritzed with lime juice,
a drizzle of olive oil and a sprinkle of cotija cheese was a perfect side.