Try it out: Hellofresh 21

Reviewing:

Cherry Balsamic chicken with almond rice and shaved carrots

1 serving prepared

Here's what you get:

oops I forgot...

Carrots

Garlic rice

Balsamic vinegar

Cherry Jam

Scallions

Almonds

Chicken breast

Chicken stock concentrate

Add on:

Brussel sprouts

The rice and Brussels sprouts:

I decided to add brussel sprouts, D's work at a small part with some vegetable broth until the most Polly finished and then left to steam.

The rice is precooked leftovers from yesterday's meal. I toasted the almonds in butter per directions and then added garlic when reheating the rice.

The protein:

The chicken doesn't take long to complete it was cooked for a total of 14 minutes turning halfway through.

The carrots:

I didn't get to try the shaved carrots in another meal so I decided to do that here and it made a time for these a lot easier. There were thrown in the pan after the sauce was done and heated up until tender.

The sauce:

The sauce was another quick finish because I'm used to making the vinegar style sausage inow.

The plate:

Because of the changes I made with prep and the use of already cooked rice the majority of the meal cook time went into the chicken and sauce. This one was very filling, next time I try it i'll go all veggie and omit the rice.

- 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

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared Here's what I have: 7 slices of thick-cut bacon 3 tablespoons light brown sugar 1 teaspoon fresh ground pepper 1 teaspoon garlic powder 1 tablespoon orange Ginger Spice 1 oz Veggie broth Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes. While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid. Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...

Dinner winner, Cilantro chicken rice bowl with black beans and tomato

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion 1/4 tsp Paprika 1/4 tsp Garlic 1/4 tsp Celery salt 1/4 tsp Pepper 1/4 tsp Cumin 1/4 tsp Butter 4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion 1 tbsp Green onions 1/4 cup Cherry tomatoes 1/4 cup Cilantro 1/4 cup Black beans 4 tbsp Lime juice (not pictured) 1.5 oz sourcream 1 oz chicken stock The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side. To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...

A dang food blog

Search This Blog