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Ruts, man. Ruts. I’m talking food ruts and they are so frustrating. I get it, there is something to having Taco Tuesday and Pizza Friday, but sometimes the monotony just gets, well, monotonous. To shake things up, my favorite trick is to order a Blue Apronhois delivery. I keep waiting for a shipment to be dull, but somehow they work magic and the meals always keeps me excited with a new tip, trick or flavor to try. Usually it’s a small thing that I’d just never thought to do before that end up transforming a meal. That’s what I wanted to share with you today: three simple tips that I learned through Blue Apron deliveries that I’ve carried over to use in my everyday cooking.
I’m willing to bet you’ve heard of Blue Apron, but if not, let me give you a quick rundown. And if you’ve never tried the service before, stick around because I’m giving FIVE people a free Blue Apron delivery!
Blue Apron allows you to create incredible restaurant-quality meals at home by delivering the fresh ingredients right to your door and illustrating each step in detail. You literally don’t have to have a thing in your pantry but salt, pepper and olive oil because they delivery farm-fresh foods in the exact portion you need to make a delicious, homemade meal.
They offer a two-person plan or a family plan and have a seemingly endless selection of delicious and creative recipes. They offer a recycling program and even are working on a sustainable food system using high quality ingredients. I love that they just keep working harder to better their already amazing service. They even offer wine now… yes, you heard me, WINE.
Anyways, let’s get back to my points– simple tips that can transform your meals. And y’all, these are simple, but the flavor difference they create is pretty incredible. Let’s start with the most simple–
Rub baked baguette slices with a whole garlic clove. I don’t know about you, but I never really know what to do with a baguette. They are kind of hard and chewy, so I usually skip over them. Never again!
Slice baguette into 1/2 inch pieces. Place them on a sheet pan, drizzle with olive oil and season with salt and pepper. Bake them for 8-10 minutes in a 450 degree oven until golden brown. Once they are cool enough to handle, rub a peeled garlic clove over the toasted surface.
Honestly, I felt like this was a silly step, but OH MY GOSH. David seriously sat down and ate them all immediately, asking what kind of seasoning Blue Apron had sent, but really- just a basic garlic clove. That’s it.
They went so well with this Provencal Chicken and Potato Stew. (<– did you know you can access full Blue Apron recipes on their site?)
Moving on…
Add chopped mushrooms to your meat to keep burgers juicy and delicious. In these unique burgers, we hydrated and chopped shiitake mushrooms to add into the meat. The result? Incredibly juicy burgers.
I had always heard to add grated onion for moisture, but mushrooms, oh yes, they work so much better. In fact, this was both mine and David’s favorite meal of the delivery and possibly ever, which is really saying something. If you are going to try just one recipe, please make it these Hoisin and Shiitake Burgers with Miso Mayonnaise and Roasted Sweet Potato Wedges.
I kept the recipe and plan to make them again when we have friends over. So unique and bursting with flavor.
And lastly,
Don’t underestimate the power of a simple sauce. Whether it is a miso mayonnaise or a simple aoili, a couple simple ingredients mixed together can really elevate a dish.
This three-ingredient combination of labneh (a Lebanese yogurt cheese– don’t even pretend you knew what that was… Or don’t tell me if you did because I totally had to google it!), mint and lemon juice balanced out the spice of the salmon with it’s cool creaminess.
It really made the meal feel restaurant quality and I have started whipping together other simple combinations on my own. Hint: keeping plain Greek yogurt and lemon on hand makes for an easy base for so many tasty creations.
What’s your best SIMPLE tip to take a meal to the next level? Is it a favorite seasoning? A quick cook method? A gadget? Share it below!
Also, the first 25 readers to take advantage of this a special offer will get two free meals on their first Blue Apron order. Just click here!
Brynn says
Mushrooms to any ground meat is my tip! I add diced mushrooms to a pound of ground beef for sloppy joes and we instantly double our meal with little fat, calories or costs but s serving of produce!
Molly says
My tip is garnishing with fresh herbs and spices. It’s simple but makes the plate seem so much more restaurant-quality!
Jillian says
I love to add toasted nuts to dishes! They add a perfect crunch and heartiness to salads and stirfrys. Toasting them only takes a few minutes in the oven and it brings out so much more flavor!
Gisela says
Rice cooker + coconut oil = heavenly rice!
I cannot live without my rice cooker…perfectly cooked rice every time! I add 1 teaspoon of coconut oil and a dash of salt, then cook as usual (usually 2 cups of water per cup of rice). The coconut oil takes plain rice to a whole new level. I took this rice as a side dish to a neighborhood potluck and everyone kept asking what my secret was :-).
Maria says
Adding lemon zest and taking time to marinade. Fresh herbs make a big difference too!
Melissa says
Well having my husband cook is my favorite way to make dinner better!
But if I’m cooking, I find simple things like using fresh garlic or pico de gallo make any meal taste better!
Katie says
Using my veggie chopper saves on time and makes
Me more likely to incorporate them.
Rich says
Fresh lemon or lime juice can go a long way.
Amy says
My micro plane makes fresh garlic so much easier!
Jen says
I love adding a pat of butter to steaks right before they finish cooking to make them more flavorful and moist. Also, can you share what is under the salmon dish? It looks delicious!
Katie says
I also have two little girls so I add a splash of milk or cream to marinara sauce to make “pink sauce.” They love it! And for me it makes me feel like a chef because I made a fancy tomato cream sauce. Haha.
Millie Jones says
A quick homemade dressing beats any store bought dressing. Quickly whisk together some EVOO, apple cider vinegar, mustard of some type, a little honey and seasonings. Goes great on any type of greens!
Abby says
Super simple, but when roasting veggies or meat I like to switch the setting to broil for the last few minutes to get a little char on the outside.
Layla says
Using fresh herbs is my favorite. I currently am loving fresh dill.
Jackie says
I add lemon to EVERYTHING! The acidity makes any flavor pop.
Tessa says
I love adding fresh citrus fruit zest to meals, cakes, etc. but it was always a bit messy. I found the neatest little gadget- it’s a handheld zester that keeps everything contained in a small little compartment in your palm – love it!
Liz says
My tip is when a recipe calls for nuts, toast them before adding them! Such a difference!
Kellie says
Add lemon or use fresh herbs. I used to skip buying herbs because I wouldn’t know how to use all of them but now that I know how to keep them in the fridge fresher longer I can get them and it really helps the flavor of a dish
Christina says
Fresh herbs and fresh lemon juice, always on hand! I love Blue Apron — I’ve used it a few times in the past and the meals are great. So convenient!
Debbie F. says
Coconut oil, Salt and pepper on chicken and root veges and roast or grill. Super simple and delicious!
Sarah says
When I am making a chili or a stew I always add a few dashes of Cholula. It doesn’t add much heat but it makes everyone say “how did you make this?”
I also cook my rice in chicken broth or veggie broth. It’s the only way I can get my kids to eat brown rice.
Brittany Dixon says
Oh my goodness, yes! I love Cholula. I add it to so many things too. YUM.
Lexi says
My favorite way to turn something simple into something special is to change the “type” of entree without changing many of the ingredients. For example, if I have had lots of tacos, I will make taco soup. If I have had lots of chicken salads, I’ll make a sandwich with those components. Same thing goes with making “bowls” or loaded baked potatoes with different components.
Ashley says
It may sounds weird but I seriously add sesame oil to everything! I just love the smoky/sesame flavor that it gives to different meals, especially chicken!
Morgan says
I’ve been loving putting kale or another green under my meat while baking it in the oven. The flavor from the meat and seasonings make a delicious side! Plus less to clean up after 🙂
Lauren @ Oh Hey! I Like That! says
I love Blue Apron! And I’ve found that the best tip to taking dinner to the next level is to use those spices! You know, the ones that came with the spice rack that you just never seem to use–try em out!
Tera says
Using the lemon (or lime, orange, etc) zest in the recipe too! Works great to add lots of flavor to aolies, marinades, salads etc. I recommend investing in a $10 microplane. It makes zesting so easy! It’s great for ginger and garlic too.
Alyssa @ renaissancerunnergirl says
I’ve been wondering about BA, do you think the portions are a good size for two active people? My boyfriend and I tend to both eat more than typical people our size because I run 25 miles/week and walk to work outside that, and he plays flag football and runs some as well, so if we go out to eat in NYC the portions can be on the smaller side. I was thinking about trying BA because that way food doesn’t go bad, and you get the amounts you need, but I feel like we’d need 3 portions for 2 people…
Brittany Dixon says
You should totally try the family plan! The two person plan usually is enough for both of us, but sometimes David will top himself off with ice cream 😉 However, the family plan definitely delivers enough food and then you’d have a little for lunch the next day too!
Christina says
Can I just say that I love the way you handle Blue Apron posts? (and sponsored posts in general!) To be totally honest, quite a few bloggers I read are sponsored by Blue Apron, and the posts can get a little annoying to read after while. But you write them so well, and with such an individual twist, that I never feel like I’m reading a sponsored post. Thank you for that, and keep up the great work 🙂
Brittany Dixon says
You have no idea how much this compliment means to me. Really, thank you!!
Britt says
adding water instead of milk to scrambled eggs makes them so much fluffier! Learned that one from Martha Stewart
Kelsey says
Adding fish sauce to steak marinade; sounds bizarre but is so, so good!
Stephanie says
Adding lemon juice to my basic olive oil/salt/pepper combo for roast veggies. It really brightens it up!
Chelsea says
I recently learned that if you soak cut raw onions in ice water for 10 minutes it takes the bite out of them and it really works now I don’t feel like I taste onion for a day after I eat one!
Jen says
Fresh garlic and herbs. The dried spices just don’t cut it! And always add a fancy salad.
Danielle says
We always add a dash of milk to our refried beans. Makes them super creamy and easy to stir up!
Brittany Dixon says
Love this idea! They always are so thick. I’ll definitely be trying this!
Danielle says
Roasting vegetables in coconut oil is my go -to for making any dinner better. It is a much tastier method than steaming!
Nicole says
I like to add a can of chopped tomatoes and bag of frozen peas or green beans and mushrooms whenever I make ground beef or turkey. I use the meat and veg mixture however I would use the regular ground meat to help get extra meals to cut costs while keeping meals filling.
Elizabeth says
Lime juice and cilantro on a salad always. Regardless of what the dressing is. Would love to try blue apron, I get In a rut often
Tracy says
I’ve been loving smoked paprika added to almost everything lately!
Amanda @ Cheers to the Weekends says
Baking chicken for a shorter amount of time but at a higher temp. Never dry again!
Dominique says
I have found that adding avocado or Sriracha to almost anything makes it taste better!!!!!
Kelsey says
Cooking a whole chicken in the crockpot for a week of salad toppers for lunch! All we do is pour water and chicken stock into the crockpot and stuff the chicken with two pierced lemons, best shredded chicken ever and mild enough to add any sauce or seasoning!
Jen W. says
Fresh lemon juice squeezed on grilled fish is my all time favorite quick tip.
Alyssa B says
Adding bacon! Bacon adds a little kick to anything!
Holly says
I love adding a teaspoon of vanilla extract to our smoothies. It really brings out the flavors and makes them feel a bit more indulgent! Love your blog!
Lisa says
I love using my microplane zester to add a touch of citrus. It makes everything taste fresher!
Jen says
My tip is homemade vinaigrette! I always change it up and add different elements for a new twist in taste everytime. Much better than having the same bottled dressing over and over plus you can put it on a grain salad, use it for marinade or a dipping sauce. So good!
Kim says
Adding Garlic or Lemon to anything, one of them to always zest up the recipe a bit! Pink Himalayan Salt to anything that needs a pick me up. Using Coconut Milk instead of Cream or Milk to give this a thicker fuller flavor.
Madeline says
A squeeze of lemon and a sprinkle of parmesan on just roasted veggies makes them even more delicious!
Nancy says
Two condiments that I always seem to be adding to meals to up the flavor are Trader Joes Chili Pepper Sauce or nutritional yeast.
Kristie says
Using my cast iron skillet always takes my food up a notch. The cornbread I make in it (with bacon grease) is UNREAL, fried eggs just get so crisp and wonderful, and even simple sautes taste great in it. It’s always on the stove, clean or dirty, because chances are I’m using it at least once a day :).
ErikaMC says
Grate your own cheese! It’s so much creamier/smoother/meltier than prepackaged cheese and you don’t need to use as much of it.
Jessica C. says
Cooking quinoa and rice in broth for extra flavor. I also like to marinate my meats to make a juicier and tastier dish.
Kristin says
Sprinkle salt on lettuce before adding other ingredients for more flavor, season lean proteins with sugar gives a bit of a sweet taste