Try it out: Hellofresh 33

Reviewing:

Creamy dill chicken with roasted potatoes & green beans

1 serving prepared

Here's what you get:

Dill

Chicken cutlet

Sour cream

Dijon mustard

Yukon Gold potato (not used)

Green bean

Chicken stock concentrate (missing)

Substitute:

Sweet potato

Store brand stock concentrate

Bacon butter (not pictured)

The potatoes and green beans:

I substituted a bit of sweet potato left over from another meal since the Yukon Gold potatoes were unusable from this box. I sliced them thin enough so that they could be roasted together with the green beans for 15 minutes

The sauce:

The sauce was made before the chicken was cooked this time. Since making the sauce first works well with another meal I decided to try the same here too. It was easy to put together just add the liquids keep them up and remove from pan setting it to the side. I had to substitute stop concentrate I had on hand since that component was missing from the bag this time.

The protein:

The chicken was a quick cook taking only 4 minutes per side before it was done.

The plate:

The sauce for this one came out a bit thick so I could have thinned it out with some more vegetable stock. The flavor of the sauce was pretty strong and I think it would pair well with noodles. Even with some missing and unusable components this came out pretty great. The substitution of sweet potato for the Yukon Gold gave it a nice bit of sweet to offset all the dill.

- 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

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...

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 ...

A dang food blog

Search This Blog