Try it out: Hellofresh 45

Reviewing:

Cheesy smothered mushroom chicken with potato & carrot

1 serving prepared

Here's what you get:

Carrot

Mushroom

Scallion

Chicken cutlet

Yukon Gold potato

Sour cream

Chicken stock

Monterey jack

Extras:

Butter

Vegetable stock

**Because I didn't receive a recipe card for this I decided to just wing it on the preparation.

The veggies:

Instead of making mashed potatoes I decided to roast both be carrots and potato together. After mixing them with a tablespoon of avocado oil and fry seasoning they went into an oven that was preheated to 425°. A timer was set for 30 minutes.

The protein:

After the veggies had reached the 12 minute mark the chicken was salted/peppered then placed on the baking sheet with the vegetables. After the timer was done some of the Monterey Jack was placed on top of the chicken and it was broiled for 3 minutes.

The sauce:

In a non-stick pan I melted some butter and begin to cook the mushrooms until they were going soft. After this the chicken stock concentrate, 1 oz of vegetable stock and the sour cream were added and cooked until the liquid had reduced.

The plate:

The mushroom gravy in this dish was really good. I'll definitely be making the it again for other dishes. Although the preparation called for mashed potatoes, roasting them was a much better option in my opinion. Doing that allowed me to cook nearly everything on one sheet pan and have less switch out during cooking and dishes to clean.

- 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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