banh mi

That food truck festival left me craving banh mi sandwiches. Seriously, it is crazy how yummy that sandwich was. I can still taste it if I close my eyes, mmmmm. Anyway, instead of pining for it, I decided to try to recreate it. And of course with this goal in mind, Blue Apron has the same recipe as one of their meal selections. While I don’t subscribe to the service right now, I headed out to the grocer to buy the ingredients and whip it up.  What ensued was hilarious.

Overall the recipe was super simple. Since it is a sandwich you sort of create an assembly line for the eaters-to-be. First, I prepared the cucumber and carrot salad then the mayo then the slaw then the toasted breads. Once each of these was lined up in their serving bowl on the kitchen counter, I turned my attention to the chicken. Now the issue with Blue Apron is that they send you spices in the perfect amount. While I can copy their recipes, when it comes to the proportion of spices I have to wing it. We love a good spicy meal so I was quite heavy handed with my “copied” spice blend. I covered each piece of chicken with the blend and started to cook it up in the pan. Suddenly, Henry was sneezing and sneezing in the living room, David started coughing, my mom started to sneeze and cough. Then it hit me and finally all four of the dogs started to sneeze!  WAY TOO MUCH PEPPER got into the air. We were all suffering from this effect, eyes watering,  and sneezing uncontrollably. I turned on the vent and opened a window but the sneezing continued. We were very skeptical at this point about eating the sandwiches but found that they were actually quite delicious, if a bit too spicy. Thirty minutes after the meal we were still sneezing and Henry continued to sneeze even through his bath!  Clearly, the next time I make this we will use about 10% of the spice I originally thought was necessary.  And yes, I do plan to make these again sneezing or no! Hopefully I can convince the rest of the family to trust me again.


2 Boneless, Skinless Chicken Breasts

2 Carrots

1 P Cucumber

¼ Head Red Cabbage

4 Tablespoons Rice Vinegar

3 Tablespoons Mayonnaise

2 Tablespoons Hoisin Sauce

2 Banh Mi Rolls (we used sub rolls)

2 Teaspoons Sesame Oil

1 Tablespoon Bánh Mí Spice Blend (Chinese 5-Spice, Galangal, Lemongrass Powder, Smoked Paprika & Cayenne Powder)

Preheat the oven to 400°F. Peel and cut the carrot into thin matchsticks and cut the cucumber into thin circles. Thinly slice the cabbage leaves . In a small bowl, combine the hoisin sauce and mayonnaise. Completely coat the chicken in the bánh mì spice blend (this is where I went a little too crazy!). In a small pot, combine half the rice vinegar, ½ cup of water and a big pinch of salt. Heat to boiling on high. In a large, heat-proof bowl, combine a dash of the sesame oil, the carrots and cucumber. Once the pickling mixture is boiling, remove from heat and pour over the carrots and cucumber. Cover and set aside. In a large bowl, combine the sliced cabbage, remaining sesame oil, half the hoisin-mayonnaise sauce and the remaining rice vinegar. Toss gently to mix and set aside. In a medium pan, add chicken and cook.   Slice the bánh mì rolls in half lengthwise. Place the sliced rolls on a small sheet pan (or directly on the oven racks). Toast 3 to 5 minutes, or until crispy on the outside and warmed through. Assemble sandwich to your particular liking and enjoy!!

oven fried chicken with sauteed green beans and corn

Our second Blue Apron meal was delicious this week. Oven Friend Chicken with Sauteed Green Beans and Corn really hit the spot and even David agreed that it was quite good!  With two of our three meals digested, we are really really thinking about joining Blue Apron during this first year of new parenthood. Because, even though I can get the recipes from the service online, can I get all the ingredients for the price Blue Apron is offering, that is the question! David and I will try this week to buy three meals worth of ingredients for these Blue Apron recipes and see what it costs us from a regular grocery store. Anyway, back to cooking this meal. While Henry napped in his mamaroo, I cooked up this meal in 20 minutes. I seriously cannot believe how easy this company has made dinner time.  Yes, I cooked it at 3PM and then let it sit on the oven until David got home and we reheated it for dinner, but it is the small victories in life as a new mom that matter! This meal will definitely join our meal rotation since it was super flavorful, easy, and the quick quick quick.


5 Ounces Green Beans

2 Boneless, Skinless Chicken Breasts

2 Ears Corn

1 Bunch Basil

1 Clove Garlic

1 Lemon

1 1/2 Cups Panko Breadcrumbs

1 Cup Buttermilk

2 Teaspoon Fried Chicken Spice Blend (Smoked Paprika & Garlic Powder)

1 Tablespoon Butter

1 Mini Bottle Tabasco Hot Sauce


Preheat the oven at 450. Cut the chicken breast into three equal pieces. Dip the chicken in the buttermilk and then roll in the panko breadcrumbs and spices (which you should blend together in a little bowl). Place the breaded chicken on a lined baking sheet. Bake for about 15-20 minutes or until the chicken is cooked through and the breadcrumbs have browned.  Meanwhile, in a pan on the stove, melt the butter and  add a tablespoon of olive oil and saute the green beans (which you should cut into 2 inch pieces). Once the beans are a bright green, about 2-3 minutes, add the corn kernels that you removed from the cob, juice of half the lemon, salt, pepper,  and basil. Saute all together for another 2 minutes. Add a 1/4 cup of water to thicken the mixture.  Then plate the sauteed vegggies and top with the delicious chicken.  They recommend adding Tabasco sauce to taste on the chicken but I skipped this part and it tasted fine.

lamb, mint, and pea orecchiette

We have been so lucky.  Since Henry was born we have been able to avoid cooking in the kitchen for almost 3 weeks. Our nearest and dearest friends have taken amazing care of us and have brought over nutritious and delicious meals. From chicken pot pie, to kale salad, to fajitas, to lemon pepper chicken, to homemade pizzas, to stir fries, and so many more, we have truly been overwhelmed by the love and care of our friends. It cannot be stressed how amazing it was to not have to think about, worry about, or shop for dinner.  We were really able to focus on Henry and figuring out his needs and were able to avoid the frenzy of cooking and juggling the baby. Unfortunately, preparing dinner has now become a daunting task and I feel quite shy about being in the kitchen and trying to make sure Henry isn’t having a meltdown. But timing dinner and naps is unreliable at this early stage. Thankfully, our friends, Lauren and Mark, have helped us with this big transition. They currently use Blue Apron as a weekly meal delivery service and generously gave us a free week trial of meals. We received our package yesterday and everything was fresh and perfectly portioned. All I needed to do was mix it up on the stove top and enjoy. With Henry as my sous chef, we prepped and cooked our first Blue Apron recipe and we loved it!  It was so simple and the recipe was complete in 20 minutes.  This service is perfect for new families and David and I are thinking about extending our membership now.

The service provides you with recipe cards for each meal that you can then use again in the future if you decide not to use the delivery service again. So it is a win-win situation!


Henry was an excellent sous chef in his rocking chair on the floor. I kept holding my breathe and hoping he would stay content while I told him what I was doing on the counter and stove top. Hopefully in the future he can help his momma out with a little more of a hands on approach.


Orecchiette Pasta

English peas

3 cloves of garlic

1 bunch of mint

1 lemon (for zest and juice)

1 purple spring onion

8oz ground lamb

2 tablespoons butter

1/4 cup Parmesan cheese


Cook the pasta and reserve 1 cup of water. In a pan, heat up 1 tablespoon of olive oil and saute diced onion and diced garlic cloves for 2-3 minutes or until fragrant. Add the ground lamb and cook through. Season with salt and pepper. Add peas, 2 teaspoons of lemon zest, squeezed lemon juice, butter, Parmesan cheese, and cooked pasta. Add the reserved water slowly to create a light sauce. Cook together for 2-3 minutes, serve and enjoy!