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

Orange ginger sesame burger with roasted veggies.

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Dinner on Spice Islands

Making: Sweet and spicy pork chops with caramelized onions, sweet potatoes and asparagus. 1 serving prepared Here's what I have: 1/2 Cup Broth 6 oz Pork chops 1/2 Cup Sweet potato cubed 8 oz Asparagus 1/4 Cup White onion ** 1 Tbsp Butter cut in half Spice Island sweet and spicy seasoning How to prepare: Since sweet potatoes take a while to cook in the oven I decided to steam them. While the water was coming to a boil I coated the pork chops in the spice and set them aside. The potatoes were steamed for 10 minutes at med-high heat first then the heat was turned to warm. I put the asparagus into the steamer basket with them and put the lid back on the pot. I used my cast iron pan, heating it up (high temp) before placing half of the butter into it. Pork chops were cooked in the pan, turned down to medium heat for a total of 8 minutes, 4 minutes for each side. Once they were done I took them out of the pan ...

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