Try it out: Hellofresh 58

Reviewing:

Speedy start chicken tacos with creamy Chipotle lime slaw and Mexican cheese blend

1 serving prepared

Here's what you get:

Lime

Scallion

Sour cream

Chipotle powder

Coleslaw mix

Standard wheat cast-iron seared chicken breast

Southwest spice blend

Mexican cheese blend

Flour tortilla (not used)

Substitute:

1 cup Cauliflower

The protein:

Since the chicken was precooked all I needed to do was heat it up with the scallion whites and season it with the Southwest spice blend and a bit of salt.

Extras:

The cauliflower with steamed for about 10 minutes.

Sides:

Once the cauliflower was finished it was mashed up and mixed with the coleslaw mix, sour cream, lime juice, scallion greens, honey, salt and pepper.

The plate:

I decided to turn this one into a bowl since I didn't have corn tortilla and no other substitute for the flour tortilla. It came out pretty well this way be slightly warm islamics acting as rice substitute.

The flavor combination works pretty well but more cauliflower would have been needed if this was going to be 2 servings instead of one.

- 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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