Try it out: Hellofresh 55

Reviewing:

Saucy steak burrito bowl with charred poblano, Smoky Crema, salsa Fresca & cilantro lime cauliflower

1 serving prepared

*Here's what you get:

Jasmine rice

Roma tomato

Red onion

Lime

Poblano pepper

Cilantro

Diced steak

Smokey red pepper Crema

Tex-Mex paste

Substitutes:

Cauliflower

The cauliflower:

In a pot of boiling water the cauliflower was cooked for about 12 minutes on high heat then drained. Next the cauliflower was broken up and then some lime juice and cilantro were added.

The salsa and Crema:

The tomato and minced onion were combined with some lime juice inside. The crema was prepared by adding lime juice as well instead of water.

The pepper and onion:

The pepper and onion or sauteed in a pan for about 8 minutes until soft. These were then removed from the pan.

The protein:

Next into the pan was the steak, this was cooked until it started to brown. The Tex-Mex paste and beef broth were added, the mix was allowed to cook until the liquids were reduced

The plate:

The cubed beef in this bowl was a lot better than the typical ground beef bowl. The paste was very flavorful and no additional salt was added here.

- 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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