Skip to main content

Try it out: Hellofresh 4

Reviewing:  Crispy Buffalo spice chicken with blue cheese sauce, sour cream 'n' chive mashed potatoes and roasted carrots. 1 serving prepared

One modification was made to eliminate gluten. This recipe is largely oven based making it perfect if you have other tasks to complete. The recipe can be found on the Hellofresh website. 

Here's what you get:

Yukon Gold potatoes 
Carrots 
Chives 
Fry seasoning 
Sour cream 
Chicken cutlet 
Panko bread crumbs (not used)
**1/4 cup parmesan substituted 
Frank's RedHot original seasoning blend Blue cheese dressing 
Cholula hot sauce

The potatoes:
These were super easy to put together, I made them smoother than the picture suggested I ended up boiling and waiting until everything else was nearly done to finish them. Out of all the prep this took the most time to complete.

The protein:
Since I can't have panko, parmesan became the breading substitute. I didn't need to use butter for the breadcrumb mix per directions, the season mixed really well with the parm cheese. Getting the chicken ready for the oven went quickly.

The carrots:
Roasting veggies really only takes a little bit of effort. I didn't add much salt to the fry seasoning before oiling and seasoning the carrots. If I try this recipe again I might swap carrots for steamed green beans or broccoli instead.

The sauce:
This was easy to prepare since no reduction was necessary. I was new to blue cheese dressing and a bit skeptical but this wasn't bad. 

The plate:

Being rather large baby about spicy stuff I was a little hesitant to use too much of the hot sauce. This brand isn't crazy hot thankfully. The only thing I didn't like, everything was so orange and white!  The dish itself needed a bit more color in my opinion but it all tasted really good and I think I'll be making this one again.

- Kris 
Labels:

Comments

Post a Comment

Popular posts from this blog

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter.  I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature.  The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot.  The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter.  Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris 
Post a Comment
Read more

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Dinner on Spice Islands

Making: Sweet and spicy pork chops with caramelized onions, sweet potatoes and asparagus. 1 serving prepared  Here's what I have: 1/2  Cup Broth  6 oz Pork chops  1/2  Cup Sweet potato cubed 8 oz Asparagus  1/4  Cup White onion  ** 1 Tbsp Butter cut in half Spice Island sweet and spicy seasoning How to prepare: Since sweet potatoes take a while to cook in the oven I decided to steam them. While the water was coming to a boil I coated the pork chops in the spice and set them aside.   The potatoes were steamed for 10 minutes at med-high heat first then the heat was turned to warm. I put the asparagus into the steamer basket with them and put the lid back on the pot. I used my cast iron pan, heating it up (high temp) before placing half of the butter into it. Pork chops were cooked in the pan, turned down to medium heat for a total of 8 minutes, 4 minutes for each side. Once they were done I took them out of the pan ...
Post a Comment
Read more