Become a Gourmet Chef Without Ever Leaving the House
Here at AllFreeCopycatRecipes.com, we love trying out new recipes and flavor combinations, but we are not top chefs by any means! Thanks to the recipe box we received from Blue Apron, we are going gourmet! They sent us everything we needed to make 3 exciting meals. We made Chicken Sloppy Joe Sliders, Hanger Steak with Plantains, and a North African Spiced Shrimp dish. Be sure to enter to win your own Blue Apron Recipe Box below!
with Kale Slaw & Homemade Pickles
7 Ounces Kale
6 Potato Slider Buns
4 Cloves Garlic
1 Green Bell Pepper
1 Kirby Cucumber
1 Yellow Onion
2 Tablespoons Champagne Vinegar
10 Ounces Ground Chicken
2 Tablespoons Mayonnaise
½ Cup Ketchup
2 Tablespoons Worcestershire Sauce
1 Tablespoon Light Brown Sugar
- Prepare the ingredients: Wash and dry the fresh produce. Cut the slider buns in half. Peel all 4 garlic cloves. Smash 1 clove to flatten it, then mince the other cloves, smashing until they resemble a paste. Cut out and discard the kale stems, then thinly slice the leaves into long strips. Small dice the green pepper. Cut the cucumber into ?-inch-thick rounds and place in a heat-proof bowl or jar. Cut the lemon into quarters and remove the seeds. Peel the parsnip, then cut into thick matchsticks. Peel and small dice the onion.
- Make the pickles: Add the Champagne vinegar to the cucumber slices. In a small pot, combine 1 cup of water, the smashed garlic clove, and ½ teaspoon of salt. Heat to boiling on high, then remove from the heat. Pour the hot liquid over the cucumbers in vinegar. Stir to thoroughly combine, then let stand while you finish cooking.
- Make the dressing: In a small bowl, whisk together the mayonnaise, the juice of 3 lemon wedges, and a pinch of the garlic paste (save the rest for the chicken); season with salt and pepper to taste.
- Dress the kale: In a separate bowl, combine the kale, parsnip, and some of the dressing (you may have extra dressing). Toss to coat and season with salt and pepper to taste.
- Cook the aromatics & chicken: In a medium pan, heat a little oil on medium-high until hot. Add the onion, pepper, and the remaining garlic paste. Cook 4 to 5 minutes, or until softened; season with salt and pepper. Add a little more olive oil and the ground chicken, then increase the heat to high. Cook 5 to 6 minutes, or until cooked through, breaking up the chicken with a spoon. Season with salt and pepper.
- Add the sauce: Once the chicken is cooked through, reduce the heat to medium and add the ketchup, Worcestershire sauce, brown sugar, and ¼ cup of water. Cook 3 to 4 minutes, or until the sauce is slightly reduced in volume and the sugar is dissolved, stirring occasionally. Season with salt and pepper to taste and remove from the heat. Stir in the juice of the remaining lemon wedge. To plate your dish, divide the kale slaw between 2 plates. Fill each slider bun with the sloppy joe mixture and top with the pickles. Enjoy!
with Salsa Verde and Plantains
1 Green Plantain
1 Bunch Parsley
2 Tablespoons Red Wine Vinegar
1 Large Clove Garlic
10 Hangar Steak
1 Bunch Cilantro
- Prepare the ingredients: Wash and dry the fresh produce. Remove the steak from the refrigerator to bring to room temperature. Mince the cilantro and parsley leaves. Peel and mince the garlic, smashing until it resembles a paste. Cut the lime into 6 wedges. Peel and mince the shallot. Cut the ends off the plantain. With the tip of a knife, score through the peel, then remove and discard the peel. Slice the peeled plantain into ¾-inch rounds. Peel, pit, and small dice the avocado. Add it to a small bowl and squeeze the juice of 4 lime wedges over it to prevent browning.
- Make the guacamole: Add half the shallot to the avocado. Add the remaining shallot to a small bowl, along with the red wine vinegar. Using a fork, mash together the avocado, shallot, and cilantro until well combined. Season with salt and pepper to taste.
- Make the salsa verde: In a small bowl, combine the garlic, parsley, and 1 tablespoon of olive oil, stirring to create a thick paste. Then, combine the garlic-parsley mixture with the shallot-vinegar mixture and season with salt and pepper to taste.
- Cook the plantains: In a medium pan, heat a ¼-inch layer of oil on medium-high until hot. Add the plantains and cook about 1 to 2 minutes per side, or until lightly browned. Transfer to a paper-towel-lined plate and reserve the pan with the oil in it.
- Smash the plantains: Working one at a time, smash and flatten the sautéed plantains with the side of a knife or a small, heavy-bottomed pan. In the reserved pan, add a little more oil, if needed, and heat on medium-high until hot. Add the smashed plantains and cook for 1 to 2 minutes per side, or until golden brown and slightly crispy. Transfer to a paper-towel-lined plate and season with salt. Carefully discard any excess oil and wipe out the pan
- Cook the steak & plate your dish: Season the hanger steak with salt and pepper on both sides. In the same pan used for the plantains, heat some olive oil on medium until hot. Add the steak and tent loosely with foil. Cook 5 to 7 minutes per side for medium-rare, or until they reach your desired doneness. Transfer to a plate to rest for at least 5 minutes, covering loosely to keep warm. Find the lines of muscle in the steak, or the grain. Slice the steak crosswise against the grain. Divide the steak, plantains, and guacamole between 2 plates. Spoon the salsa verde over the steak. Garnish with the remaining lime wedges. Enjoy!
¼ Cup Almonds
3 to 4 Prunes
4 to 5 Pitted Dates
1 Bunch Spinach
1 Small Red Onion
4 Cloves Garlic
1 Cup Couscous
1 8-Ounce Can Tomato Sauce
10 Ounces Shrimp
1 Tablespoon Ras El Hanout
1 Bunch Parsley
- Prepare your ingredients: Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop the spinach, dates, prunes, and almonds. Peel and small dice the carrot and red onion. Pick the parsley leaves off the stem. Cut the lemon into 4 wedges and remove the seeds. Place the shrimp in a medium bowl and drizzle them with a little olive oil. Sprinkle in the ras el hanout and season with salt and pepper; toss to coat.
- Make the couscous: In a small pot, heat 1 cup of water and a pinch of salt to boiling on high. Once the water comes to a boil, stir in the couscous and remove from the heat. Cover and let stand for 4 to 5 minutes, or until all of the water is absorbed. Fluff the finished couscous with a fork.
- Toast the almonds: Add the chopped almonds to a medium, dry pan. Heat on medium-high for 1 to 2 minutes, or until golden and fragrant, stirring frequently. Transfer the almonds to a bowl and wipe out the pan.
- Cook the aromatics: In a medium pan, heat a little olive oil on medium-high heat until hot. Add the onion, carrot, and garlic and cook for 3 to 5 minutes, or until the onion and carrot are softened, stirring occasionally; season with salt and pepper.
- Finish the couscous: To the aromatics, add the spinach and cook for 30 seconds to 1 minute, or until wilted; season with salt and pepper. Add the tomato sauce, cooked couscous, dates, prunes, almonds, half the parsley (tear the leaves just before adding, if you’d like), and ¼ cup of water. Add a drizzle of olive oil and season with salt and pepper to taste. Cook 2 to 3 minutes, or until heated through. Remove from the heat and add the juice of 2 lemon wedges. Set aside while you cook the shrimp.
- Cook the shrimp: In a separate medium pan, heat a little olive oil on medium-high until hot. Add the coated shrimp and cook 2 to 3 minutes per side, or until cooked through and opaque, stirring occasionally. Remove from heat squeeze the juice of the remaining lemon wedges over the shrimp. To plate your dish, divide the couscous mixture between 2 dishes and place the shrimp on top. Garnish with the remaining parsley. Enjoy!
We are giving away a one-week subscription to Blue Apron with everything to make three meals included. Blue Apron provides a unique and exciting service. They ship you everything you need to cook three complete gourmet meals. When I say “everything” i mean everything! Most of the ingredients are portioned, making your cooking experience even simpler. Read our full review here. One lucky winner will win the Blue Apron box. You have until January 19th to enter here.