Blue Apron Meal and Unboxing, and a Link for 3 FREE Meals

I received three free meals from Blue Apron delivered to my door to try out and give my opinion.  The ingredients arrived cool and fresh, boxed up neatly.  I think the only three things I had to use that were not included, besides water, were pepper, salt, and olive oil.  I did a video unboxing so everyone could get a good look at what is included in a box.  (Here is the link to get the free meals)

Preparing the meals was pretty fun.  I would never had made any of the recipes on my own, it definitely showed me new ways of cooking as well as new flavor combinations.  Below I will have the videos of the first two meals with recipes listed below the videos, and right now I am going to show you the last meal I made.

The meal I am going to share with you today is Crispy Chicken with Mashed Potato and Spicy Collard greens.  This is, of course, a southern comfort food, and it was pretty good.

The ingredients:

4 boneless, skinless chicken thighs
1/2 c. all purpose flour
2 cloves of garlic
1/2 bunch collard greens
1/2 lb. Russet potato

Knick Knacks
2tbsp butter
1tbsp apple cider vinegar
1/4tsp crushed red pepper flakes.

There are 2 servings.  The time to prepare is around 10 minutes.  The cook time is 25-35 minutes.  Blue Apron recommends pairing with Wycoff Vineyard Chardonnay or Ventana Vineyards Chardonnay.  Below is the recipe card.

I got a shot of all of the ingredients together for you to see.  Remember Blue Apron provides these.  You will also get 3 for free for signing up on my link.

The instructions are:

1: Prepare the Ingredients:
Wash and dry the produce.  Boil a pot of water.  Large dice the potato.  Peel and mince the garlic.  Remove collard green stems.  Throw away stems, chop greens roughly.


instructions


chopped greens


diced potato

2.  Cook and Mash the Potato
Add the potato to the boiling water for 14-16 minutes.  Drain.  Add butter.  Mash with a fork, season with salt and pepper.


Instructions


Drained


Butter added


Seasoned and mashed.

3.  Start the Collard Greens
Heat 2 tsps olive oil.  Add garlic and as much of the red pepper as you want.  Season with salt and pepper.



Collard green instructions


Greens in the oil                                                          Greens cooked

4.  Finish the Collard Greens
Add the vinegar and 3/4 cups of water.  Cook 8-10 minutes until wilted and most water cooked off.  Season with salt and pepper.


Instructions as on page


Greens finished

5.  Coat the Chicken
Pat chicken dry.  Salt and pepper.  Transfer to a bowl add flour and coat.


Instructions


Thighs


Coating

6.  Cook the Chicken
Heat a thin layer of oil on medium.  Add coated chicken 4-6 minutes per side.  Divide all food between 2 dishes.


Instructions


Flour sizzling in oil


chicken frying

The finished dish:

The dish turned out really good.  I would not have used all of that vinegar, and I would suggest no to if you do not care for the flavor.  If you would like to see the meals actually prepared, there are two more videos below.  I would love to answer any questions you may have on the meals, I can be found by email @ samsvoice@yahoo.com.  And, here is the link for you to get 3 free meals through me: http://bit.ly/stephielarkBA   Enjoy!