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Sizzling Hoisin Shrimp

Sizzling Hoisin Shrimp

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with Ginger Scallion Rice & Roasted Green Beans

Yield: 2

Adapted from: Hello Fresh

Sweet hoisin shrimp marinade, aromatic rice, and a sprinkle of nutty sesame seeds, this one is bound to top them all. It cooks super-quickly and brings a tour de force of Asian-style flavors
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1TBS sesame seeds
  • 1thumb ginger
  • 1clove garlic
  • 10oz shrimp
  • 6oz green beans
  • ½cup jasmine rice
  • 1TBS hoisin sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Cook aromatics:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and half the ginger, cook until fragrant, 1 minute.

Cook rice:

Add rice, ¾ cup water, and a big pinch of salt to pot with aromatics. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Marinate shrimp:

While rice cooks, rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin, and remaining ginger. Season with salt and pepper.

Set shrimp aside to marinate for at least 5 minutes.

Roast green beans:

Meanwhile, trim green beans, if necessary, toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Cook shrimp & serve:

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3- to 4-minutes.

Divide rice between plates, top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.

Shawarma Chicken & Kale Salad

Shawarma Chicken & Kale Salad

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with Roasted Veggies, Cucumber & Almonds

Yield: 2

Adapted from: Hello Fresh

Tender kale with earthy-sweet roasted carrots and shallot coated in a creamy shawarma-spiced Caesar-style dressing. Add juicy seared chicken coated in toasted shawarma spices, crisp cucumber, and a shower of crunchy almonds
Prep: 15 Cook: 40

  • 9oz carrots
  • 1TBS shawarma spice blend (recipe follows)
  • 5tsp white wine vinegar
  • ½oz sliced almonds
  • 1shallot
  • 4oz kale
  • 2TBS yogurt
  • 2TBS mayonnaise
  • 1mini cucumber
  • 10oz chicken cutlets
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil


Start prep & roast veg:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and quarter shallot lengthwise, mince one shallot quarter until you have 1 TBS (you’ll use it to make the dressing in Step 5).

Toss carrots and shallot quarters on a baking sheet with a drizzle of olive oil. Season generously with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Finish prep:

Meanwhile, remove and discard any large stems from kale, chop into bite-size pieces. Halve cucumber lengthwise, thinly slice into half-moons.

Massage kale:

Meanwhile, place kale in a large bowl, add a drizzle of oil and a pinch of salt. Using your hands, massage kale (like how you would knead dough) until leaves are tender, 30-60 seconds.

Toast spices & cook chicken:

Heat a large dry pan over medium heat. Add half the shawarma spice blend and toast, stirring, until fragrant, 30-60 seconds. Transfer to a medium bowl.

Pat chicken dry with paper towels and season all over with remaining shawarma spice blend, salt, and pepper.

Heat a drizzle of oil in the same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5 minutes per side.

Tip: If chicken begins to brown too quickly, lower heat to medium and cover pan.

Transfer to a cutting board.

Make shawarma dressing:

While chicken cooks, to bowl with toasted shawarma spice blend, add minced shallot, yogurt, mayonnaise, half the vinegar, 2 TBS olive oil, and ½ tsp sugar.

Whisk until smooth, taste and season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Add roasted veggies, cucumber, ¾ of the shawarma dressing, and half the almonds to bowl with kale, toss to combine. Taste and season with salt and pepper.

Divide salad between bowls and top with chicken. Drizzle with remaining shawarma dressing and sprinkle with remaining almonds. Serve.

Shawarma Spice Blend
For 1 TBS

  • ½tsp turmeric
  • ½tsp cumin
  • ¼tsp dried coriander
  • ¼tsp garlic powder
  • ¼tsp paprika
  • 1/8tsp ground allspice
  • 1/8tsp black pepper
Beef and Mozzarella Dip Sandwich

Beef and Mozzarella Dip Sandwich

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with caramelized onions and fries

Yield: 2

Adapted from: Home Chef

I had high hopes for this sandwich and it came out rather good. Next time I’ll try not to over toast the rolls and maybe cook the fries a few minutes less. I also skipped the dip.
Cook: 30 to 40

  • 2russet potatoes
  • 10oz steak strips
  • 2French rolls
  • 1onion
  • 2oz shredded mozzarella
  • 4tsp Better Than Bouillon beef flavor demi-glace concentrate
  • ⅓oz butter
  • salt & pepper
  • olive oil


Prep:

Turn the oven on to 450°F. Let it preheat for at least 10 minutes.

Prepare two baking sheets with foil and cooking spray.


Roast the fries:

Cut potatoes into ¼” fries and pat dry.

Place fries on one prepared baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While the fries roast, continue recipe.


Prepare the ingredients:

Halve and peel onion. Thinly slice.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.


Cook the onions and steak strips:

Place a large non-stick pan over medium heat and add 1 TBS olive oil.

Add onions to hot pan. Stir occasionally until browned, 6-8 minutes.

Add steak strips. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145°F, 4-6 minutes.

Remove from burner. Let the steak rest for at least 3 minutes.


Toast rolls and assemble sandwiches:

Halve rolls, if necessary. Brush cut-sides with 2 tsp olive oil.

Place rolls directly on oven rack, cut side up, in hot oven and bake until lightly toasted, 2-3 minutes.

Carefully remove it from the oven. Place toasted bottom rolls, cut side up, on second prepared baking sheet, setting aside top rolls. Top evenly with steak strips, then cheese.

Bake in hot oven until cheese is melted, 2-3 minutes.

While sandwiches toast, continue recipe.


Make dip and finish dish:

Combine butter and remaining mushroom seasoning in a microwave-safe bowl. Microwave uncovered until butter is melted, 20-30 seconds.

Stir in demi-glace and ¼ cup water. Microwave again uncovered until warm, 30-60 seconds.

Carefully remove it from microwave.

Plate dish as pictured, topping bottom roll with toasted top roll and serving dip on the side for sandwich. Bon appétit!

Pine Nut Butter Chicken Breast

Pine Nut Butter Chicken Breast

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with garlic mashed potatoes and honey-rosemary carrots

Yield: 2

Home Chef

Pine nuts and butter make a great topping on roasted chicken breast. Served with garlic mashed potatoes and honey-rosemary carrots.
Cook: 40 to 50

  • 12oz boneless skinless chicken breasts
  • 12oz Yukon potatoes
  • 12oz carrot
  • 1oz cream cheese
  • 1oz butter
  • ¾oz roasted garlic & herb butter
  • ½oz honey
  • ½oz pine nuts
  • 1rosemary sprig
  • ½tsp seasoned salt blend
  • salt & pepper
  • olive oil


Prep:

Turn oven on to 425°F. Let’s preheat, at least 10 minutes

Set cream cheese, garlic & herb butter, plain butter on counter to soften

Prepare a baking sheet with foil and cooking spray.

Make the mashed potatoes:

Cut potatoes into large evenly sized chunks.

Bring a medium pot with potato chunks covered with salted cold water to boil over medium-high heat.

Once boiling, cook until the potatoes are fork-tender, 12-15 minutes.

Remove from burner. Reserve ¼ cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add softened cream cheese, half the reserved potato cooking water (reserve remaining for adjusting consistency, if necessary), softened garlic & herb butter, and a pinch of salt. Mash until combined and smooth. If too dry, add additional reserved potato cooking water, 1 TBS at a time, until desired consistency is reached. Cover and set aside.

While potatoes cook, continue recipe.

Prepare ingredients and make pine nut butter:

Peel, trim, and cut carrot into ½”-wide by 2″-long sticks.

Finely chop pine nuts.

Stem and coarsely chop rosemary.

Combine pine nuts and softened plain butter in a mixing bowl. Set aside.

Pat chicken dry and season both sides with seasoned salt and a pinch of pepper.

Roast the carrots:

Place carrots on prepared baking sheet and toss with 2 tsp olive oil, 1 tsp rosemary (use more, if desired), ¼ tsp salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until tender and lightly browned, 15-18 minutes.

Carefully remove it from the oven. Drizzle honey over roasted carrots.

While carrots are roasting, continue the recipe.

Cook the chicken:

Place a medium non-stick pan over medium heat and add 1 tsp olive oil.

Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165°F, 5-7 minutes per side.

Remove from burner. Rest, 3 minutes.

Finish the dish:

Plate dish as pictured, topping the chicken with the pine nut butter. Bon appétit!

Jerk Chicken

Jerk Chicken

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with Coconut Rice & Cucumber Relish

Yield: 2

Adapted from: Dinnerly

Fragrant coconut rice serves as the foundation to a zesty Jamaican-jerk spiced chicken and crisp cucumber relish topper.
Cook: 20 to 30

  • 5oz jasmine rice
  • ½oz unsweetened shredded coconut
  • 1cucumber
  • 2scallions
  • 10oz boneless, skinless chicken breast
  • AP flour
  • 2TBS White wine vinegar
  • ¼oz jerk seasoning
  • salt & pepper
  • sugar
  • olive oil


Toast coconut:

Heat 1 TBS oil in a small saucepan over medium-high until it shimmers. Add coconut and toast, stirring, until coconut is golden-brown and fragrant, 1–2 minutes (watch closely).

Cook rice:

Immediately, add rice, 1¼ cups water, and ½ tsp salt to saucepan with coconut, bring to a boil over high heat. Cover and cook over low until rice is tender and water is absorbed, for about 17 minutes. Remove from heat, cover to keep warm until ready to serve.

Make relish:

Finely chop ½ tsp garlic. Halve cucumbers lengthwise, then finely chop. Trim ends from scallions, then thinly slice. In a medium bowl, whisk together 1 tsp sugar, ½ tsp salt, 1 TBS each of oil and water, and 2 TBS vinegar. Stir in cucumbers and chopped garlic, set aside to marinate until ready to serve.

Prep chicken:

Dry Pat chicken and rub with oil. Sprinkle jerk seasoning over one side of each breast, pressing to adhere, then lightly dust with 2 tsp flour. Heat 1 TBS oil in a medium skillet over medium-high. Add chicken, spice side-down, cook until golden-brown and cooked through, 2–3 minutes per side. Transfer to a plate.

Sear chicken & serve:

Using a slotted spoon, drain cucumbers, then pour marinade into the same skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, until slightly thickened, about 1 minute. Fluff rice with a fork. Serve chicken over rice with sauce spooned over top. Stir scallions into relish and serve alongside. Enjoy!

Take it to the next level:

Want to put some lime in the coconut? Add some lime zest to the cucumber relish and serve remaining lime wedges alongside for squeezing over top.

Tuscan Rosemary Chicken

Tuscan Rosemary Chicken

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with Parmesan Potatoes & Broccoli

Yield: 2

Adapted from: Dinnerly

Crispy parmesan potatoes served with juicy rosemary chicken and charred broccoli.
Cook: 30 to 40

  • 12oz potatoes
  • ¼oz fresh rosemary
  • 8oz broccoli
  • 10oz boneless, skinless chicken breast
  • 1oz Better than Bouillon, chicken
  • ¾oz parmesan
  • 2tsp garlic
  • salt & pepper
  • olive oil
  • butter

Start potatoes:

Preheat oven to 450°F with a rack in the lower third. Scrub potatoes, quarter, then cut into ½-inch wedges. Transfer potatoes to one half of a rimmed baking sheet. Toss with 1 TBS oil and a generous pinch each of salt and pepper. Roast on lower oven rack until just tender, about 15 minutes (no need to flip).

Prep ingredients:

Meanwhile, pick and finely chop 2 tsp rosemary leaves. Finely chop 2 tsp garlic. In a small bowl, combine rosemary, half of the chopped garlic, and 2 tsp oil, set aside for step 4.

Cut broccoli into 1-inch florets. Finely grate Parmesan. Pat chicken dry, then pound to ½-inch thickness, season with salt and pepper.

Roast veggies:

Once tender, flip the potatoes and sprinkle all over with Parmesan. Transfer broccoli to the open side of baking sheet, then drizzle with 1 TBS oil, season with a generous pinch each of salt and pepper. Roast on lower oven rack until broccoli is tender and potatoes are crisp, 10–12 minutes.

Cook chicken:

While the veggies roast, rub garlic-rosemary mixture all over chicken. Heat 2 tsp oil in a medium skillet over medium-high. Add chicken and cook until golden-brown and cooked through, 3–4 minutes per side. Transfer to plates and cover to keep warm.

Make pan sauce & serve:

Drain all but 1 tsp oil from skillet. Add the remaining garlic and cook over medium-high heat until sizzling, about 30 seconds. Add better than bouillon and ¼ cup water, simmer until slightly reduced, about 3 minutes. Stir in 1 TBS butter. Serve chicken with Parmesan potatoes and broccoli alongside. Spoon pan sauce over top. Enjoy!

Seared Steak & Ranch Butter

Seared Steak & Ranch Butter

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with BBQ-Spiced Potatoes and Broccoli

Yield: 2

Adapted from: Dinnerly

Creamy, tangy, and oniony sauce made by combining ranch seasoning with softened butter. It creates the perfect sauce for these seared steaks and roasted BBQ-spiced potatoes.
Cook: 20 to 30

  • 12oz potatoes
  • 8oz broccoli
  • 2scallions
  • 1tsp ranch seasoning
  • 1tsp BBQ spice blend
  • 10oz sirloin steak
  • salt & pepper
  • 1tsp cooking oil
  • butter


Prep ingredients:

Preheat oven to 450°F with a rack in the center. Scrub potatoes, then cut into ¾-inch pieces. Cut broccoli into florets and wash. Trim ends from scallions and thinly slice, keeping dark greens separate. Set aside 3 TBS butter to soften at room temperature until steps 4 and 5.

Roast potatoes:

On a rimmed baking sheet, toss potatoes and broccoli with 1 TBS oil and a pinch each of salt and pepper. Roast on the center oven rack until tender and golden-brown, tossing halfway through cooking time, about 30 minutes.

Cook steaks:

Pat steaks dry and season all over with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high. Add steaks, cook until well browned and medium-rare, 3–4 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest.

Make ranch butter:

In a small bowl, stir to combine ranch seasoning and 2 TBS of the softened butter. Season to taste with salt and pepper.

Finish & serve:

Once potatoes are roasted, remove from oven and carefully toss potatoes only directly with BBQ spice blend, scallion whites and light greens, and remaining softened butter. Slice steak, if desired, then spoon or brush ranch butter over top. Serve seared steak and ranch butter with BBQ potatoes and broccoli alongside. Sprinkle scallion dark greens over top. Enjoy!

Thai Curry Chicken Soup

Thai Curry Chicken Soup

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with Peas and Jasmine Rice

Yield: 2

Adapted from: Dinnerly

Red Thai curry paste that’s loaded with flavor. Throw in some lean chicken, fresh ginger, and peas and you have the makings of a hearty Thai soup.
Cook: 20

  • 5oz jasmine rice
  • 11-inch piece fresh ginger
  • ½lb pkg chicken breast strips
  • 1oz Thai red curry paste
  • 1oz Better Than Bouillon chicken
  • 5oz peas
  • 1TBS AP flour
  • 1egg, large
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter


Cook rice:

Rinse rice in a fine-mesh sieve until water runs clear. Transfer to a small saucepan with 1¼ cups water and a pinch of salt and bring to a boil. Cover and cook over low heat until rice is tender, and the water is absorbed, 17–20 minutes.

Prep ingredients:

Peel and finely chop ginger. Pat the chicken dry, and cut it into 1-inch pieces, if necessary. Transfer chicken to a medium bowl and season with ¼ tsp salt. Add 1 TBS flour to the chicken and toss to coat. Crack 1 large egg into a small bowl, season with salt, and beat with a fork.

Prep broth:

In a measuring cup, combine 2½ cups water with all the Thai red curry paste (or less, depending on heat preference) and Better Than Boullion chicken.

Build soup & ginger oil:

In a medium pot or Dutch oven, heat 1 TBS oil over high. Add chicken and cook, without stirring, until browned on one side, about 2 minutes, transfer to a bowl. Add ginger and 2 TBS oil and cook until well browned, for about 2 minutes. Spoon ½ of the ginger mixture into a small bowl for garnish. Add broth to pot, bring to a boil, then simmer for 2 minutes.

Finish soup & serve:

Return chicken to pot and simmer until nearly cooked through, 1 minute. Add peas, season with salt and pepper. Add beaten egg, remove from heat, and let sit for 30 seconds, then gently stir once to break up slightly. Spoon ⅓ cup rice into each bowl and ladle soup on top. Drizzle with reserved ginger mixture, serve with remaining rice alongside. Enjoy!

French Onion Chicken

French Onion Chicken

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with Broccoli and Potatoes

Yield: 2

Adapted from: Dinnerly

French onion soup and slapped it on a tender chicken breast with a side of broccoli? And on top of that, what if it was all cooked together in incredibly easy, mess-free foil packets.

Note: Added potatoes to this to make a complete meal.
Prep: 15 Cook: 15 to 20

  • 1yellow onion
  • ½lb broccoli
  • 10oz pkg boneless, skinless chicken breast
  • 12oz potatoes
  • 2oz shredded fontina
  • Balsamic vinegar
  • garlic
  • salt & pepper
  • olive oil
  • butter


Prep ingredients:

Preheat oven to 450°F with a rack in the center. Halve and thinly slice onion. Cut broccoli into 1-inch florets, if necessary. Wash and chop potatoes into small dice, less than ½-inch cubes. (Finely chop 1 tsp garlic.

Caramelize onions:

Heat 1 TBS each of butter and oil in a medium skillet over medium-high. Add onions and cook, stirring, until very soft, 3–4 minutes. Season with a pinch each of salt and pepper. Stir in chopped garlic and ¼ cup water. Cook, stirring occasionally, until liquid is reduced by half and onions are well browned and jammy, 1–2 minutes more. Stir in ¼ tsp vinegar.

Cut foil & prep chicken:

While onions cook, cut 2 pieces of foil into 12×20-inch rectangles. Pat chicken dry and season all over with salt and pepper.

Assemble foil packets:

Place chicken on foil and broccoli and potatoes next to each other beside the chicken. Drizzle broccoli and potatoes with oil and season with salt and pepper. Spread caramelized onions over chicken, then sprinkle with cheese. Fold sides of foil over top and pinch edges to seal (leave room inside packets for air to circulate). Transfer to a rimmed baking sheet.

Cook packets & serve:

Roast packets on center oven rack until chicken is cooked through, about 15–20 minutes. Remove from oven and switch oven to broil. Carefully unwrap top of foil to expose chicken and broccoli. Broil French onion chicken, broccoli and potatoes on center oven rack until cheese is browned, about 2–3 minutes (watch closely as broilers vary). Enjoy!

Chicken Katsu

Chicken Katsu

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with Roasted Green Beans & Ginger Rice

Yield: 2

Adapted from: Hello Fresh

Southern-fried, Milanese-style, schnitzel, Kiev—the dishes come from all corners of the world! True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried until light and crunchy. On the side is a classic katsu dipping sauce, plus tender roasted green beans and ginger rice.
Prep: 5 Cook: 30

  • 1thumb ginger
  • 6oz green beans
  • 1tsp garlic powder
  • 1TBS cornstarch
  • 4TBS katsu sauce
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 2TBS sour cream
  • 1TBS sesame seeds
  • salt & pepper
  • cooking oil
  • butter


Cook rice:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Peel and mince or grate ginger.

Heat a drizzle of oil in a small pot over medium-high heat. Add ginger, cook, stirring, until fragrant, 1- to 2-minutes.

Stir in rice and ¾ cup water. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Roast green beans:

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, season with salt and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Pound chicken:

Meanwhile, pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until ½ inch thick. Season all over with garlic powder, salt, and pepper

Bread chicken:

Pat the chicken dry with a paper towel. Season both sides of the chicken pieces with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko breadcrumbs into another shallow bowl.

Dip the chicken into the egg to coat. Transfer to the panko and press it evenly into the chicken to get a good coating.

Cook chicken:

Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken. Cook until panko is golden-brown, and chicken is cooked through, 3- to 5 minutes per side.

Tip: Thinner pieces will cook faster.

Transfer to a paper-towel-lined plate.

Finish & serve:

Place katsu sauce in a small microwave-safe bowl, microwave until warm, 20 seconds.

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper.

Divide rice, chicken, and green beans between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping). Sprinkle chicken and green beans with as many sesame seeds as you like and serve.