Try it out: Hellofresh 64

Making:

Ancho BBQ sloppy joes with pickle slices and oven gold potatoes

1 serving prepared

Here's what you get:

Yukon Gold potato

Yellow onion

Dill pickle

Classic BBQ sauce

Ketchup

Ancho chili powder

Beef stock concentrate

Cornstarch

Ground beef

Potato bun (not used)

Substitutes:

Romaine lettuce

Side:

The oven is preheated to 450 degrees after cutting the potatoes into rounds they were rolled in avocado oil salt and pepper and placed in the oven for 20 minutes.

The protein:

The sauce was prepared by combining the barbecue sauce, ketchup, chili powder, stock concentrate, half of the cornstarch and a tablespoon of water. This was set to the side.

The pickle was cut into slices and half of the slices were chopped into smaller bits along with the onion. The pickle and onion were added to a nonstick pan and cooked for about 5 minutes before adding the beef. The beef was broken up and cooked for 5 minutes before adding the sauce. Sloppy joe meat last uncooked for another 4 minutes until the sauce with thickened.

To plate, the potatoes were added first and the sloppy joe mix was added to the lettuce leaves and topped with pickle.

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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