Yeah, yeah…I know, I know…where the hell have I been, right? I’ve had a lot going on lately, as I’m sure everyone does, but my work schedule has changed as well. I am now working 12-hour days Mon-Fri so by the time I get off work, I don’t feel like cooking very often and I haven’t gotten the drive to post about the meals we’ve made since my last post. However, tonight is the night that the drive returned after an easier day at work.

Spicy Shrimp and Cheddar Grits

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So this Blue Apron meal was a spin-off of a classic Southern dish, and one of my favorites, Shrimp N Grits. My wife and I agreed, though, that although this looked pretty, it did not taste as good as the real thing. The shrimp was cooked in a tomato paste sauce with some spices and the grits were cooked with cheddar cheese and sweet corn. I liked the corn in the grits a lot, but my wife was not impressed. Basically, we’d rather have the shrimp sauteed with onion, green bell peppers, chilis, creole seasoning, and bacon.

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Spicy Hoisin Chicken with Rice and Asian Cucumber Salad

This one was one of the best meals I’ve gotten from Blue Apron. It was great to make sticky white rice the way it’s supposed to be made along with some delicious, spicy, Asian-style chicken and a fresh salad.

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The salad was made with cucumbers, scallions, rice wine vinegar, sesame oil, ginger, garlic, salt, and pepper.img_20160912_133919919_hdr

The hoisin chicken was made with sesame oil, chicken, ginger, garlic, salt, pepper, hoisin sauce, scallions, bok choy, and sambal oelek chili paste.img_20160912_133853960_hdr

All together now:

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Barbecue Sloppy Joe with Green Bean Saladimg_20160913_205717317

This one was browned ground beef and garlic, all cooked and simmered in barbecue sauce, on a grilled bun. The green bean salad was dressed with diced shallot, apple cider vinegar, diced tomatoes, and whole grain mustard.

 

Sorry it’s been so long since I’ve posted, all. I’ll try to make sure it isn’t a regular thing :p

Sláinte!

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