Monday, July 3, 2017

MONDAY RECIPE POST - CAJUN-SPICED CHICKEN, POTATO SALAD AND RED CABBAGE SLAW



This is another Blue Apron meal. 

We are guaranteed items for a cooked meal three times a week, delivered to the door in a refrigerator pack.  Other days we have something simple, like a salad or a sandwich, or we may be out and about. This is the reason I will be sharing a lot of these as I haven't been bothering looking for any other recipes lately.  I am a big fan of Blue Apron now.

That being said we have company coming this week and I have stopped them for at least the next two weeks.  No doubt we will be taking our house guest sight-seeing most days, and won't have time to fuss in the kitchen.  Here is the recipe.

Cajun-Spiced Chicken with Potato Salad and Red Cabbage Slaw

Cooking time: 25 to 35 minutes
Makes 2 servings
Nutrition: 720 calories

2 boneless, skinless Chicken Breasts
1 Carrot
1 Green Bell Pepper
1 stalk Celery
1 yellow Onion
3/4 pounds of Yukon Gold Potatoes
1/2 pound Red Cabbage
2 tablespoons Mayonnaise
2 tablespoons Red Wine Vinegar
1 tablespoon Sugar
2 teaspoons Cajun Chicken Spice Blend (Smoked Paprika, Mustard Powder, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme and Cayenne Pepper)

Heat a medium pot of salted water to boiling on high.

Wash and dry the fresh produce.

Medium dice the potatoes.

Cut out and discard the cabbage core; thinly slice the leaves.

Peel the carrot; grate on the large side of a box grater.

Peel and small dice the onion.

Take the pepper, cut out and discard the stem, ribs and seeds of the pepper.  Cut into small dice.

Cut the celery into small dice.

Cook the potatoes and add to the pot of boiling water.  Cook them for 7 to 9 minutes, or until tender when pierced with a fork.

Turn off the heat.

Drain thoroughly and return to the pot.

Make the slaw:

While the potatoes cook, in a large bowl combine the cabbage, carrot, sugar and 3/4's of the vinegar.

Drizzle with olive oil and season with salt and pepper.

Set aside to marinate, stirring occasionally, for at least 10 minutes.

Season with salt and pepper to taste.

Cook the vegetables.

While the slaw marinates, in a medium pan (nonstick if you have one), heat 1 teaspoon of olive oil on medium-high until hot.

Add the onion and pepper, season with salt and pepper.

Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

Add the celery, season with salt and pepper.

Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.

Turn off the heat and season with salt and pepper to taste.

Transfer to the pot of cooked potatoes.

Wipe out the pan.

Cook the chicken:

In a bowl combine the spice blend and 1 tablespoon of olive oil.

Pat the chicken dry with paper towels.  Season with salt and pepper on both sides.

In the same pan, heat 2 teaspoons of olive oil on medium-high heat until hot.

Add the seasoned chicken and cook 4 to 6 minutes on the first side, or until browned.  Flip and cook 4 to 5 minutes, or until lightly browned.

Add as much of the spice-blend-oil mixture as you'd like, depending on how spicy you would like the dish to be.  

Cook, constantly spooning the oil over the chicken, 30 seconds to 1 minute, or until the chicken is coated and cooked through.  Turn off the heat.

Make the potato salad and plate your dish:

To the pot of cooked potatoes and vegetables, add the mayonnaise and remaining vinegar.  Stir to thoroughly combine.  Drizzle with olive oil and season with salt and pepper to taste.

Divide the cooked chicken, slaw and potato salad between 2 dishes and enjoy!

Here is the menu included in each box.  It is step-by-step and so easy to follow.



So what did we think of this meal?  Loved it!  Gregg enjoyed the spicy chicken particularly.  He had added all the spice; he asked and I said go ahead, use it all. Well, it was a little bit too hot for me but the spicier the better for him.  I enjoyed mine but my mouth was very hot.  I would maybe ask for a little less spice next time.  I enjoyed the coleslaw but we both agreed, the potato salad was one of the best we had ever had.  

I enjoy reading all the tips other BA patrons leave on their website at the end of each recipe, and would suggest you do also if you are able to reach it with the link I have given above.

28 comments:

  1. I would probably have found the chicken too hot and spicy, but I bet with less spice I would definitely enjoy it! And the presentation is beautiful! Thank you so much for sharing, Denise!

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    1. Hi Linda and thank you, the spice does add a lot of flavor but like you I would go for less spicy next time.

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  2. Looks wonderful! More and more of the Blue Apron copycats are coming along, there are quite a few now.

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    1. Hi Ginny, thank you. I've seen the copycats too but was guided to Blue Apron by our daughter-in-law who had been cooking some great meals and telling us about them.

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  3. My daughter had one of these and really enjoyed it too. Your link just took me to my post page which was weird. This food looks totally amazing!

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    1. Thanks for letting me know about the link Kay. I tried it and it went to my post page. Not sure why and yes very strange. I deleted that particular link.

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  4. I would love this, Denise. My taste buds lately are geared towards more spicy foods and this would be nice to try.

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    1. That's great Valerie, let me know what you think if you cook it.

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  5. Hello, sounds delicious. Thanks for sharing the recipe. Happy Monday, enjoy your day and the new week ahead! Wishing you and yours a happy 4th of July!

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    1. Thanks Eileen, glad you like the sound of it. Happy week to you too and a Happy 4th of July :)

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  6. That sounds delicious but I am inclined to use thighs instead of chicken breasts, I find they have so much more flavour. Love all the spices here, our type of dish. Diane

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    1. I bet that would be good too Diane. We often use chicken thighs in other meals and if we made this again would probably use those instead.

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  7. I was just telling Roger yesterday about you liking Blue Apron. I just recently seen them interviewed a little bit on TV. It would be interesting to do...and be a way of trying something different.

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    1. I have cancelled it for two weeks as we have company coming in a couple of days, and we're just going to be out too much to cook at home. I already miss it as we both said how much we enjoyed trying something different each week. We both have wondered about certain foods given. For instance neither of us like green peppers too much but in this meal, with the other ingredients and the flavoring, they were delicious. Gregg doesn't like salmon and yet the two meals we have made, again with those flavors, he has really enjoyed it. That kind of suprised the both of us :)

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  8. My daughter does a vegetarian version meal plan like this, most likely the same company, she loves it.

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    1. This would lend itself to a vegetarian meal. Also someone suggested that it would be great to take on a picnic.

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  9. I have enjoyed this and your previous posts about the Blue Apron meals, Denise, and have told Pat we should give them a try as we do cook at home quite a lot, except when traveling. I was wondering if you find the cost of getting ingredients for 3 meals comparable to if you had bought the meal ingredients in the supermarket.

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    1. Hi Dorothy, you can do it cheaper by buying ingredients at the grocery store, no doubt. Price per serving of each meal is $10.00, for a total of $60 for a three-meal plan. That's the con. The pros are you eat everything they send you. There is no waste, nothing thrown out of the fridge if you forget about it, food is delivered to your door in a nice neat package, recipes have had a lot of different foods we would never have thought of eating, which has been a real adventure. All the food is excellent and very tasty and the portion control is a plus too. We also enjoy cooking together which is a lot of fun. You can exchange meals if you really don't like the idea of a certain food. I used to do this in the beginning but found that we were enjoying everything, so stopped doing that. You can also stop it for a week or two if you are traveling, or like us expecting company and know you will be out a lot. To us it is worth paying the little extra because it all works out. We also enjoy reading the comments when we go to the website to see what everyone else has thought about the meal, and they often have interesting tips to use for next time.

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    2. p.s. I can send you a free meal also if you would like to try it out. We have done this for a friend of Gregg's already. They have signed up!

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    3. You gather points and they give you free meals for your family or friends for them to try.

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  10. Forgot to add, enjoy the holiday weekend and your company visiting. Always a great reason to dine out too!

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    1. Thanks Dorothy. And if you decide on the meal I send them your e-mail and you can accept the invitation when they send you one.

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  11. Thanks Denise for the feedback and the meal offer. I listen to various podcasts and several offer a code to get 3 free meals from Blue Apron should we decide to try it.

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    1. Always welcome Dorothy :) that's great about the code.

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