Nothing is perfect, including me. When I started working at Dream Dinners, I quit making the Blue Apron meals. It was a subscription and I kept skipping the meals because it wasn’t really obvious how to end your subscription. Apparently I forgot to skip a week, I received a delivery of meals on Tuesday. I couldn’t return them, so I decided I’d cook them as soon as I got a chance and promptly figured out how to cancel my subscription once and for all. Other than being a conflict of interest, my biggest complaints with Blue Apron were that the meals took a long time to make and involved making a big mess in the kitchen. I don’t have time for that. Friday night, we made Fried Chicken and Kale Slaw. My handy sous chef prepped the veggies while I got the pan ready and the oven preheated. We cooked the seasoned sweet potatoes wedges at 450 for 24 minutes. Next, I made the slaw by mixing kale, mayonnaise, vinegar, spice blend and salt and pepper. I let that marinate while the potatoes were cooking. The next step was to prep the chicken. I pounded the chicken breasts until they were thin. I dipped each breast in flour, egg, and bread crumbs. I cooked the breaded chicken in a skillet of hot oil for 6 minutes on each side. While it was cooking, I stirred together honey and red pepper flakes. Once everything had cooked, we were ready to serve dinner. While I am not normally a sweet potato fan, these crispy wedges weren’t too bad. The chicken was cooked perfectly crisp and paired well with the spicy honey. I did not like the kale slaw at all. I am not a fan of kale and I didn’t really like the dressing either. Overall the meal was pretty tasty, but I am going to steer clear of kale in the future.

The New Austonian