Try it out: Hellofresh 35

Reviewing:

Crispy parmesan chicken with garlic herb couscous and Lemony roasted carrots

1 serving prepared, all gluten items omitted

Here's what you get:

Carrots

Lemon

Scallion

Parmesan cheese

Hot smoked paprika

Chicken breast

Sour cream

Garlic herb butter

Not used:

Israeli couscous

Panko bread crumbs

Substitute:

Broccoli

The carrots and broccoli:

To save on time I decided to steam the vegetables that way they could be prepared towards the end of the chicken cooking. After getting a steam pot ready these were rolled with a little bit of scallion whites, lemon zest, paprika, salt and pepper. Steam time was 10 minutes.

The protein:

After preheating the oven to 425 degrees the chicken was prepped and then roasted for 17 minutes and broiled for 3.

Extras:

I omitted the gluten products from this recipe and did not replace the panko with gluten-free breadcrumbs instead I just used parmesan, sourcream and paprika.

The plate:

This one was really filling. The broccoli and carrots combo worked great with the lemon flavor. The paprika in this one was super good too, the best so far I think. I'll definitely be grabbing or recreating this again.

- 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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