I’m a fan of good food. A properly prepared meal makes my heart (stomach?) sing. 2016 was a very good year for food. And cooking. And bacon.

My foodie fandom began when I met Food Network. Innovative. Easy on the eyes. Makes the hungry lion in my tummy growl. I could watch Ree, Giada, and Rachel all day. 😉

[Disclaimer: I was sort of a picky eater as a child. I guess it’s true that tastes change as you age. Now I’ll try almost anything. Stay tuned for the “Exotic Ingredient of the Year Award” below.]

Jump ahead a decade and somehow I got sucked into a Facebook ad (or friend’s recommendation…or a combination of both?) for Blue Apron.

Why Blue Apron?

Honestly, the biggest reason I scurried on over to sign-up for the free trial was the incredible perk of no trips to the grocery store. Meal planning has always been intimidating to me. So, the second reason I loved the program was the chef-curated gourmet recipes.

I promise I’m not a lazy person. I enjoy work. And trips to Central Market or Costco are almost Disneyland for me. But oh! The thought of merely prepping and cooking the fresh ingredients that were delivered to my doorstep was almost too fanciful. But it’s real life, y’all.

Cooking for one can be tricky. But Blue Apron shouts “AWAY WITH THE TRICKS” and offers a 2-serving package that makes my life a lot easier. That’s one dinner and next day’s lunch! Homemade food vs. Chinese takeout? Easily.

(Please don’t take that the wrong way. I love Chinese takeout! I totally have a strong connection with Lorelai Gilmore. And pizza. And Blue Bell.)

Where was I? I got off track. (Typical.) Blue Apron. Yes.

My Year with Blue Apron

This post was inspired by an email I received from Blue Apron entitled “Enjoy your 2016 Year In Review!” Don’t mind if I do.

But y’all. I was blown away by the stats. What?!

I went from, well, eating out all the time to making over 120 meals. On my own. No coach. No redos. Just uber tasty (also, healthy!) dishes from 17 different cuisines.

The one exotic ingredient (out of 90!) I can totally remember was…squid ink spaghetti! That’s a thing. It looks kind of creepy. But it paired so well with the shrimp. Briny, purplish-black, slimy pasta. Chalk it up to culinary experience points. (Thanks, Sheldon. Recipe link below.)

The number that just makes me super giddy right now is the time savings from not having to go all Supermarket Sweep for these meals. (90s throwback, y’all! I loved that show as a kid.) 903 minutes!? Oh Mylanta!

Communities Eat Lots of Food

How neat are these numbers? Communities come together at the dinner table. And I’d love, love, LOVE to try something like Neighbor’s Table.

I’ve been unintentionally working at honing my cooking skills. Between Blue Apron meals and Sur La Table cooking classes, I’d say I’m finally ready to host some dinner parties. Perhaps I should put my growing skill set to good use, feed the nice neighbors, and grow relationships.

Top 5 Blue Apron Recipes of 2016

This post wouldn’t be complete without a Top 5 list. So, here are my favorite, super delicious recipes from Blue Apron in 2016:

1. Triple Pork Mazemen with Roasted Garlic & Pea Tips
2. Falafel Pitas & Tzatziki with Pea Shoot Salad
3. Huevos Rancheros Quesadillas with Tomatillo Salsa & Sunny Side-Up Eggs
4. Cherry Tomato & Peach Panzanella with Fresh Mozzarella, Arugula & Basil
5. Shrimp & Squid Ink Spaghetti with Summer Vegetables & Mint

Only picking 5 was hard, y’all. Flipping through my Blue Apron recipe binder brought back lots of fun cooking memories. I’d do it all over again.

Extra-honorable mentions:

1. Cuban Sandwiches with Sweet Plantain & Kale Salad
2. Paprika Shrimp & Cheddar Grits with Tomato & Sweet Corn
3. Muffuletta-Style Grilled Cheese Sandwiches with Baby Romaine & Pistachio Salad

Want to join the cooking scene and learn how to make exquisite delectables?

Just remember: Anyone can cook.

If you want to try Blue Apron, give me a holler and I can send you a free trial run.

It has been a magical and fantastic foodie year. Cheers to food, friends, and family in 2017. Happy New Year, y’all!