Try it out: Hellofresh 63

Making:

Jumpin Jack chicken bowls with rice, sour cream & lime... Except it's a salad!

1 serving prepared

Here's what you get:

Scallion

Lime

Chicken breast strip

Southwest spice blend

Tex-Mex paste

Tomato paste

Pepper jack cheese

Sour cream

Microwavable rice (not used)

Substitute:

Lettuce

The protein:

Using a little bit of avocado oil in a large pan the chicken was cheated stirring occasionally. This was cooked for 6 minutes before stirring in the scallion whites. Next in was 1/2 cup of vegetable stock, tomato paste and the Tex-Mex paste. Half of the juice from the lime was added and the pain was brought to a simmer until the sauce was thickened. Half of the pepper jack cheese was added last and mixed in until melted.

The lettuce, cheese and sourcream:

The lettuce was chopped up and mixed with a bit of lime juice. Some more lime juice and a bit of the southwest seasoning was added to the sour cream and mixed together. This would be used as a dressing for the salad. The rest of the cheese and some scallions would be added during plating.

The plate:

- 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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