Try it out: Hellofresh 26

Reviewing:

Balsamic fig chicken with roasted potatoes and mixed greens.

1 serving prepared

Here's what you get:

Yukon Gold potato

Rosemary

Balsamic vinegar

Chicken stock

Lemon (not used)

Shallot

Chicken breasts

Fig Jam

Mixed greens

Additions:

Cucumber

Cherry tomatoes

The potatoes:

The potatoes were tossed with olive oil, some of the Rosemary and salt then roasted in the oven for 25 minutes at 450

The sauce:

Like the lady recipe I decided to make this first. It went fairly quickly, after heating up some oil and adding the shallot and rosemary I waited until the shallots were browned before adding the stock concentrate, vinegar, jam and a little bit of vegetable stock then reduced the sauce.

The protein:

The chicken was started after the sauce was made. Adding a bit of pepper/salt then cooked for 7 minutes per side.

The salad:

I added some cucumber and cherry tomato to the salad and was unable to use the lemon in this bag because it was squishy and had a weird dent in it. I used the entire bag of salad because it's definitely a single serve amount. Apple cider vinegar was used as dressing.

The plate:

Because the sauce has vinegar in it, the salad being tossed with apple cider vinegar went really well. I don't think anything was missed by not using the squishy lemon.

Bonus:

My fig tree is producing a fruit!

- Kris

Comments

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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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