Try it out: Hellofresh 17

Reviewing:

Amazing apricot chicken with roasted potatoes and green beans

1 serving prepared

Here's what you get:

Yukon Gold potato

Shallot

Thyme

Apricot jam

Green beans

Chicken breast

Balsamic vinegar

Chicken stock concentrate

The potatoes:

These went into the oven first after dicing and getting a drizzle of oil, salt and pepper.

The protein:

The chicken was cooked in the cast iron pan for 14 minutes total flipping halfway through and set to the side.

The green beans:

I decided to cook these in the cast iron after the chicken was done. The inductions say to roast with the potatoes but I don't like how they shrivel up in the oven. It's also a good way to get some of the leftover seasoning from the chicken without adding more salt to the dish.

The sauce:

I prepared this in a small saucepan after the shallots are cooked this goes pretty quickly.

The plate:

This was the second time I've had this meal so I like it already. There's a variation from the first box, this time switching the rice for potatoes. And I prefer it actually. Because I've become used to making the pan sauce that went a lot faster than the first time I tried making it.

- Kris

Comments

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

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