This post is sponsored by Blue Apron
We love a good date night out, but with a baby on the way, we need to rekindle our spirit for date nights in. Blue Apron is our favorite way to bridge the gap between home cooking and feeling like someone else prepared the meal. (Even though we still have to wash the dishes!) With a little intentionality, we turned a boring Tuesday into a night to remember. Thomas was in charge of cooking the Mexico City Chicken Tinga Tostadas while I set the table, stirred together some mocktails, and set the mood.
The first 50 KERF readers will get $50 off their first two weeks Blue Apron. Click through here to order.
With our spring weather peaking these past few weeks, I set the table outside for the first time this year. We had a gorgeous evening!
We moved the picnic table back longways and put the rockers to the left. This set up makes so much more sense, and we were able to sit side-by-side and enjoy the view.
Napkins from our wedding and a snippet from my bridal bouquet were touches we wouldn’t bother with on a normal night. I wanted a romantic ambiance : )
We had Seeplip mocktails for cocktail hour and sipped them slowly while we cooked.
Meanwhile, Thomas was at work in the kitchen with our tostadas.
I love the way the Blue Apron recipes are written into sections, so if he’s working on the chicken section I can jump ahead to another without overstepping on his to-do list. I baked the tostadas while he worked on the chicken and beans.
Soon enough, it was time to eat!
These bad boys were delicious! The shells of the tostadas turned out perfectly crispy, the chicken packed with smoked ancho chile flavor, and the avocado, lime, and cotija cheese perfectly fresh on top.
If you’d like a deal on your first order, get $50 off your first two weeks Blue Apron here.
Thanks to Blue Apron for sponsoring this post.