You might recall that week #38 inadvertently combined Blue Apron meals with my own meal plan, since I neglected to cancel the meal plan delivery.  I can’t complain, because as it turns out, the three meals provided by Blue Apron were very enjoyable, although two required a little more time and concentration than I allowed for those particular evenings.  You see sometimes I am adventurous and other times I just want to get it all on the table.

We started week #38, after returning from our DC trip, by defrosting the two meals hastly placed in the freezer as we left.

Wednesday’s dinner was the Greek Chicken and Rice.  This ended up being perfect for a late night meal due to a longer than anticipated car pool run for the grandgirls.  Although not one of my favorites, it ended up being perfect for this later than usual dinner.

Thursdays belong to the ‘Ole Buckeye.  Luckily for him his crock pot meal from last week was crammed into the freezer (he calls this trend of mine booby trapping).  I had mixed the creamed mushrooms into the chicken sauce and froze the mashed cauliflower for the first time.  The meal was great.   Everything froze extremely well and the sauce with the mushrooms was better than the first time!

The next three meals were supplied by Blue Apron.

Friday evening featured spicy shrimp coconut curry.

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We enjoyed the flavors in this dish very much.  Looking back I wish I had not been so concerned about adding too much of the curry.  The ‘Ole Buckeye and I are not curry fans, but this dish would have been even better if I had not been ultra conservative with the spice.  I love that I learn something new with each meal preparation, whether it is an ingredient or a method.

I had never used lemon grass and not only did I learn how to prepare it, but upon further research I learned that growing lemon grass in your yard acts as a mosquito repellent.  I may add it to my herb garden mix!  I also realized that just a sprinkling of crushed nuts built additional enjoyment to the dish.  What a difference a little crunch makes.

The Saturday evening feature was Moroccan Chicken.  I loved this dish…the ‘Ole Buckeye thought it was sweet (not a good review) although he didn’t hate it.

I would love to get the ingredients for the Moroccan Spice Blend.  It would be put to many uses in my kitchen.

What I learned…using chopped prunes in a savory dish…who knew.   I also loved the flavor of the rice by adding the carrots and vinegar.

Using Blue Apron for just 2 weeks has taught me that I will never serve just “plain” rice again.

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Sunday was a busy late day for us.  We have recently been attending a 4:30 church service and since the church is fairly close to Trader Joe’s (at least closer than we are) we took a quick grocery run on the way home.  I needed cheeses and hoped to find the packaged corned beef that I tried last year.  Luck was with me (luck of the Irish maybe), and I left with corned beef and cabbage in my bag!

We arrived home later than planned so Sunday dinner was an encore of the pork loin and sweet potatoes from last week.  The pork loin was even better than when first prepared.  This recipe is a definite keeper.  As an aside we had pork loin sandwiches this week as well.  Delish!

Monday presented our last Blue Apron entree, Chipolte Glazed Meatloaf.  Fortunately I read all of the reviews about this dish prior to its’ preparation.  I avoided over spicing with the chilies.  The meatloaf was delicious, still spicy, but very enjoyable.

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We are very picky about our meatloaf.  I already have 2 family favorites, so I normally do not venture into additional meatloaf recipes, but this was quite good.

Lesson learned…You can ship anything!  One egg.

Tuesday was a night out.  East Beach has a neighborhood magazine which comes to all residents monthly.  Occasionally the editor hosts a “dining out” event to expose residents to new restaurants.  We elected to take part.  Dining was arranged at the New River Tap House.  The word “tap house” causes some alarm for me (the non beer drinker).  I will admit that prior to an RSVP, I made certain that wine was offered as well as beer.

New River Tap House

The evening was well attended, the food and drink well received and we met some new neighbors.  I think a great time was had by all.  The group was introduced to the chef as well as the family running this up and coming business.

Week #38 was a great combination of cook once/eat twice, Blue Apron, new recipes from “Looks Good Enough to Try”, as well as a fun night out.  All in all Week #38 was a great success.