This past week I was excited to be given the opportunity to give Blue Apron a try, thanks to a recommendation and the generosity of a friend who raves about the service!

Ingredients for 3 full recipes…

Delivered to my doorstep…

And based on my food preferences…

Now I can get with that 🙂

Blue Apron delivery

Delivery day and food preferences all up to me, then Blue Apron does the rest!!  

Once dropped on my doorstep, everything to make the chicken, seafood, & vegetarian dishes as selected came beautifully labeled and organized, all in the exact amounts that I would need!

Blue Apron ingredients

Now we all know that I’m not big on recipe following. Never been my style. But after what has been a few crazy work weeks and a past weekend spent out of town, my brain was more than ready for an easy work week meal plan…

Thanks Blue Apron  😉


Instructions. Ingredients. Good to go here!


To put together this Chicken, Baby Artichoke, and Spinach Casserole with Gouda Béchamel there was just a little bit of washing and chopping…

Blue Apron Chicken, Baby Artichoke & Spinach Casserole

Some sautéing…

Blue Apron Chicken, Baby Artichoke & Spinach Casserole

Béchamel making…

Blue Apron Chicken, Baby Artichoke & Spinach Casserole

And baking!

Blue Apron Chicken, Baby Artichoke & Spinach Casserole

I wasn’t sure how much I’d rave about these recipes but I have to say that overall, after the first go-run, I was beyond pleased with how this dish turned out!!

It took some time to prep, but nothing that wasn’t manageable even after a 10 hour day at work 🙂

And y’all, seriously, this garlic gouda cheese sauce spiced with a touch of paprika could probably be poured over anything and make it a million times more delicious. Just sayin… it was really freakin’ good!!

I still have two dishes left to give a try and am looking forward to them both, as they are both right up my food alley…

Ginger-Soy Glazed Salmon w/ Broccoli Rabe and Soba Noodles

Blue Apron Ginger Soy Glaxed Salmon
Photo courtesy of Blue Apron

Roasted Butternut Squash w/ Stewed White Beans, Gremolata, & Brussels Sprouts

Photo courtesy of Blue Apron

Overall I have to say that I would definitely consider giving Blue Apron another go based on my experience.

For those that have limited time but still enjoy the comfort of a home cooked meal, I think this offers a great option for a great price!

Do tell, have you ever tried a food delivery service before?

This quick recipe came about as some pre-Saturday night sustenance.

Because clearly…


Some extra energy was needed 😛  Sing it sister!!!

Whipped up in the Fanatic kitchen with the help of this lil’ lady…


Just like the good ol’ days back at JMU. Before a night out on the town?

Only this is many steps up from the pizza dinner of those days…

We just saved that for the next day. Ya know 😉


This recipe such had awesome flavor y’all. And was super easy to throw together. I can’t take much credit for the idea though, as it wasn’t mine!

Combined with all these great flavors, I must say that the pappardelle really makes this dish. These hearty egg noodles that Fanatic Mom gifted me from Trader Joe’s were the perfect touch to all these flavors…

This even tastes pretty darn good straight outta the fridge the next day. Not that I would know 😉


Greek Inspired Pappardelle
Serves 3-4

  • 1 lb boneless, skinless chicken thighs, trimmed & chopped small
  • 1/2 onion, sliced thin
  • 1 clove garlic, chopped
  • 1/2 lb. asparagus, chopped into 1″ pieces
  • 1 cup cherry tomatoes
  • 1 cup whole black olives
  • 1/2 jar marinated artichokes, drained & chopped
  • 3/4 cup crumbled feta
  • 8 oz. egg pappardelle, cooked & drained (splash of pasta water reserved)
  • 1 tblsp olive oil
  • splash white wine

This was a throw together recipe that I did most of the sous cheffing for, so these cooking instructions aren’t exact 🙂

1. Boil pasta according to direction. Drain and reserve a bit of pasta water.

2. Saute chicken thighs in olive oil over  medium heat for about 2-3 minutes, stirring. Add onion and garlic, cooking another 2-3 minutes. Add in asparagus and a bit of the pasta water (a few spoonfuls), season with salt & pepper. Continue to cook, stirring occassionally, until asparagus starts to get tender (about 7-10 minutes). Lastly, add in tomatoes, olives, artichokes and a splash of white wine and continue to cook until the tomatoes “burst” (about 5 minutes).

3. To finish, stir in pasta and crumbled feta to combine.

 Before we get to this lil’ spicy Cinco de Mayo treat…



I just HAVE to share this super healthy and oh so flavorful soup recipe with you guys that I whipped up last week.

That ok? Okay good 🙂


Because this take on a traditional chicken soup has the most deliciously subtle sesame flavor and a mixture of textures that is just too good not to share!


With hearty mushrooms,


melt in your mouth carrots


flavorful chicken breast,



lightly cooked and still slightly “crisp” lacinato kale,


and an out of the norm soup add-in —> quinoa!


In place of a more traditional noodle 🙂


Fun, right?!

This was my first time using lacinato kale in the kitchen and I loved it.

This kale has a flatter leaf than the curly kale I’m more accustomed and just the best texture!


So yes. Here we are.

A filling yet healthy easy dinner option and a fun twist on a more traditional chicken soup 🙂


Because what fun is cooking if you can’t mix things up like that? 😉


And p.s. — I didn’t even add ANY oh my beloved spicy chili sauce to serve.

I know, right?! It must have been that good 😛