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Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

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Yield: 2

Hello Fresh

Crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with ponzu chili mayo.
Prep: 5 Cook: 30

  • 2scallions
  • 1tsp garlic powder
  • 1tsp ponzu sauce
  • 4TBS mayonnaise
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 6oz green beans
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • salt & pepper
  • cooking oil
  • butter


Prep & mix:

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

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. 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.

Roast chicken & green beans:

While rice cooks, pat chicken dry with paper towels, season all over with salt and pepper.

Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes.

Tip: If green beans finish first, remove from sheet and continue roasting chicken.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Chicken and Rice (IP)

Chicken and Rice (IP)

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Yield: 4 to 6

Adapted from: Simply Recipes

Classic chicken and rice adapted for the pressure cooker! Combine everything in the pot and come back to a perfectly cooked casserole. Easy, cozy weeknight dinner.
Prep: 20 Cook: 25

For the sauce:

  • ¼cup dry sherry
  • ¾cup chicken broth
  • ½cup sour cream
  • ¼cup heavy cream
  • 1½tsp Italian seasoning
  • 1¼tsp salt
  • ½tsp ground pepper
  • ½tsp paprika

For the casserole:

  • 1TBS olive oil
  • 1medium onion, diced
  • ½lb cremini mushrooms, sliced
  • 2cloves garlic, minced
  • 1½lb (5 to 6) boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1½cups long-grain white rice

To serve:

  • ¼cup chopped parsley


Whisk together the sauce:

In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set it aside.

Sauté the vegetables in the pressure cooker:

Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.

Add the chicken:

Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).

Add the rice and the sauce:

Use your spatula to pat the chicken and vegetables down into an even layer. Sprinkle the rice over the top of the chicken in an even layer.

Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.

Pressure cook the chicken and rice:

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)

The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.

Let the pressure release naturally for at least 10 minutes, then quick release the pressure:

by immediately moving the vent from “Sealing” to “Venting.” Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.

The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

Serve the casserole:

Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Leftovers will keep for about a week and can be warmed in the microwave.

Hamburger Steak with Mushroom Gravy

Hamburger Steak with Mushroom Gravy

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Yield: 4

Dinner At The Zoo

This hamburger steak recipe is seasoned ground beef patties simmered in a savory mushroom sauce. A comfort food classic that makes for the perfect easy dinner option!

For the steaks:

  • 1TBS olive oil
  • 1¼lb ground beef 90% lean
  • ⅓cup breadcrumbs
  • 2TBS onion finely minced
  • 1tsp Italian seasoning
  • 1TBS ketchup
  • 2tsp Worcestershire sauce
  • 1egg
  • 1tsp minced garlic
  • ¾tsp salt
  • ¼tsp pepper


For the gravy:

  • 3TBS butter
  • 8oz sliced mushrooms I used cremini
  • ½cup onion chopped
  • 1tsp garlic minced
  • 3TBS flour
  • 1½cups beef broth
  • 1TBS Worcestershire sauce
  • 2tsp low sodium soy sauce
  • 1TBS chopped parsley
  • salt and pepper to taste


For the steaks:

Heat the olive oil in a large pan over high heat.

Combine the rest of the steak ingredients in a large bowl; stir until thoroughly mixed.

Shape the meat into 4 equal sized oval shaped patties.

Cook the meat for 4-5 minutes per side or until browned. Remove the steaks from the pan and cover with foil to keep warm.

For the gravy:

Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste.

Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.

Add the flour to the pan. Cook for 1 minute, stirring constantly.

Slowly add the beef broth and whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

Add the hamburger steak back to the pan and toss to coat with the sauce. Cook for another 5-7 minutes or until warmed through.

Sprinkle with parsley, then serve.

Herbed Chicken & Roasted Asparagus

Herbed Chicken & Roasted Asparagus

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with Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives

Yield: 2

Adapted from: Hello Fresh

This French-inspired herb-crusted chicken in a pan roasted and finished in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A topping of crisped prosciutto is added to creamy mashed potatoes.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1shallot
  • ½TBS herbes de Provence
  • 1oz chicken demi-glace
  • 2oz prosciutto
  • 6oz asparagus
  • ¼oz chives
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1oz fig jam
  • salt & pepper
  • cooking oil
  • butter


Boil potatoes:

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

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)

Sear prosciutto:

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer, cook until browned and crispy, 2- to 3-minutes per side.

Tip: If prosciutto starts to brown too quickly, reduce heat to medium.

Turn off heat, transfer prosciutto to a paper-towel-lined plate. Wipe out pan.

Prep:

Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot. Finely chop chives.

Roast chicken & asparagus:

Pat chicken dry with paper towels, season all over with ½ TBS herbes de Provence, salt, and pepper.

Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden-brown, 2 minutes per side. Turn off heat, transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.

Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes. Transfer chicken to a cutting board.

Mash potatoes & make sauce:

To pot with potatoes, add sour cream and 2 TBS butter, mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

Heat 1 TBS butter and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1- to 2-minutes.

Reduce heat to low and whisk in ¼ cup water, jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1- to 2-minutes more.

Finish & serve:

Slice chicken crosswise.

Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.

Curry Chicken Over Lime Rice

Curry Chicken Over Lime Rice

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with Roasted Zucchini & Apricot Chutney

Yield: 2

Every Plate

Homemade apricot chutney with curry-marinated chicken breasts for sweet and savory flavors in every juicy bite. It’s perfectly complemented by fluffy ginger lime rice and tender roasted zucchini. Sweet and savory.
Prep:10 Cook: 20

  • 1TBS curry powder
  • 2cloves garlic
  • 11-inch thumb ginger
  • 2oz sour cream
  • 10oz chicken breasts
  • 1zucchini
  • ½cup basmati rice
  • 1TBS apricot Jam
  • lime
  • salt & pepper
  • cooking oil
  • butter

Prep:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Reserve ¼ tsp curry powder in a small bowl. Peel and very finely chop garlic. Zest and quarter lime. Peel and very finely chop ginger. In a medium bowl, combine sour cream, half the garlic, remaining curry powder, 1 TBS olive oil, 1 tsp salt, and juice from half the lime. Pat chicken dry with paper towels and season all over with salt. Add to bowl with marinade and turn to coat. Set aside to marinate.

Trim and slice zucchini crosswise into ½-inch-thick rounds. Toss on a baking sheet with a drizzle of oil, salt, pepper, and a pinch of chili flakes from your pantry if desired. Roast on top rack until browned and tender, 15-18 minutes.

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp ginger and cook, stirring, until fragrant, 30-60 seconds. Add rice, 3/4 cup water, and a big pinch of salt. 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.

To bowl with reserved curry powder, add jam, 1/2 tsp garlic, 1/2 tsp ginger, and juice from remaining lime. Season with salt and pepper, stir to combine.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add marinated chicken (let excess marinade drip off first) and cook until browned and cooked through, 6-8 minutes per side. (If chicken begins browning too quickly, lower that heat!) Transfer to a cutting board. Once chicken is cool enough to handle, thinly slice crosswise.

Fluff rice with a fork, stir in 1 TBS butter and a pinch of lime zest. Taste and season with salt if desired. Divide rice between plates and top with chicken. Drizzle chicken with apricot chutney and sprinkle with remaining lime zest. Serve roasted zucchini on the side.

Hotel Butter Steak

Hotel Butter Steak

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with Broccoli Amandine & Crispy Potato Rounds

Yield: 2

Every Plate

Pan seared sirloin steak with a dollop of compound butter with finely chopped parsley and garlic. Served with oven roast sliced potatoes and broccoli almandine.
Prep: 10 Cook: 20

  • 8oz broccoli florets
  • 12oz baby potatoes
  • 12oz sirloin steaks
  • 1clove garlic
  • 1oz sliced almonds
  • 1tbs fresh parsley
  • ⅗oz butter
  • salt & pepper
  • cooking oil
  • butter

Prep:

Preheat oven to 450°F. Wash and dry produce. Finely chop parsley. Peel and finely chop garlic. Cut potatoes into ¼-inch-thick rounds. Cut broccoli into bite-size pieces. Place 2 TBS butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds. Stir in 1 tsp parsley and a pinch of garlic. Season with salt and pepper.

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper; spread out evenly across entire sheet. Roast until browned and tender, 18-20 minutes.

While potatoes roast, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and fragrant, 5-6 minutes. Turn off heat; transfer to a plate and set aside to cool.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Transfer to a cutting board to rest.

Add broccoli to same pan over medium heat. Cook, stirring, until bright green, 2-3 minutes. Pour in ¼ cup water and cover pan. Let steam, shaking pan once or twice, until broccoli is tender, 3-4 minutes. Uncover and add remaining garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

Thinly slice steak against the grain. Divide steak, broccoli, and potatoes between plates. Sprinkle broccoli with almonds. Dollop steak with hotel butter. Garnish with remaining parsley.

Cheesy Spinach-Stuffed Chicken

Cheesy Spinach-Stuffed Chicken

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with roasted broccoli

Yield: 2

Adapted from: Home Chef

Succulent spinach stuffed chicken breast roasted and served with roasted broccoli with fried onion topping.

  • 12oz boneless skinless chicken breasts
  • 12oz broccoli florets
  • 2oz cream cheese
  • 2oz baby spinach
  • 1oz shredded cheddar cheese
  • 1½TBS lemon garlic butter
  • ½oz shredded parmesan cheese
  • ½oz crispy fried onions
  • 1tsp ranch seasoning
  • ½tsp garlic pepper
  • garlic
  • kosher salt & ground pepper
  • olive oil
  • cooking spray


Before you cook:

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

Set cream cheese on counter to soften.

Prepare a baking sheet with foil and cooking spray.

Prepare the chicken:

Pat the chicken dry and place on a clean cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of meat, using your free hand to steady. Stop short of opposite edge so breast remains in one piece. Open as you would a book.

Stuff the chicken:

Coarsely chop spinach.

In a mixing bowl, combine softened cream cheese, ranch seasoning (to taste), cheddar, spinach, and a pinch of pepper.

Divide stuffing mixture between chicken breasts, placing in center. Fold chicken over stuffing. Season both sides with garlic pepper. If chicken is misshapen, gently press to flatten.

Start chicken and prepare broccoli:

Place stuffed chicken on one side of prepared baking sheet.

Roast in hot oven, 10 minutes.

Chicken will finish cooking in a later step.

While chicken roasts, cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

In another mixing bowl, toss broccoli, 2 tsp olive oil, and a pinch of salt and pepper until coated.

Finish the chicken and broccoli:

After 10 minutes, carefully remove from oven.

Place broccoli on empty half of baking sheet. Spread into a single layer on their side.

Roast in hot oven until broccoli is browned and fork-tender and chicken reaches a minimum internal temperature of 165°F , 14-16 minutes.

Carefully remove from oven. Add butter to broccoli and gently stir until melted and combined. Sheet will be hot! Use a utensil.

Serve:

Plate dish as pictured above, topping broccoli with Parmesan and crispy onions. Bon appétit!

French Onion Pan-Seared Steak

French Onion Pan-Seared Steak

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with Parmesan Mashed Potatoes

Yield: 4

Dinnerly

French onion soup lovers, this one’s for you. BUT, instead of cheesy bread, we’re giving you a Parmesan mash that’s sure to have the whole fam joining the clean-plate club. Not to mention, this seared steak is perfect for dipping in the rich onion-based pan sauce, aka, liquid gold.

  • 2potatoes
  • 1yellow onion
  • 12oz sirloin steak
  • ¼oz granulated garlic
  • 1½oz Worcestershire sauce
  • ¾oz parmesan
  • kosher salt & ground pepper
  • 4TBS butter
  • neutral oil
  • red wine vinegar (or white wine vinegar)
  • ⅓cup milk


Cook potatoes:

Peel potatoes (or leave skins on and scrub clean), cut into 1-inch pieces. Transfer to a medium pot with 1 tsp salt and enough water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork, about 10 minutes. Drain and return potatoes to pot off heat with 2 TBS butter. Cover to keep warm until step 5.

Caramelize onions:

While potatoes cook, thinly slice half of the onion. Melt 2 TBS butter in a medium heavy skillet over medium-high. Add onions, cook, stirring occasionally, until starting to soften, 5–6 minutes. Reduce heat to medium-low, cook, stirring, until deeply browned and jammy, 8–10 minutes, transfer to a plate and set aside.

Cook steak:

Pat steaks dry, then season all over with salt and pepper. Return same skillet to medium-high heat with 1 TBS oil. Add steaks and cook until well browned and medium-rare, 2–3 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest until ready to serve.

Make pan sauce:

While skillet is still hot, return caramelized onions to skillet off heat. Stir in ¼ tsp granulated garlic, Worcestershire sauce, and 1 tsp vinegar until combined. Into pot with potatoes, finely grate Parmesan, if necessary.

Finish potatoes & serve:

Return saucepan with potatoes and Parmesan over medium heat, add ⅓ cup milk. Mash with a potato masher or fork until smooth, season to taste with salt and pepper. Slice steak, if desired. Serve steak with mashed potatoes alongside. Top with French onion pan sauce, a few grinds of pepper, and a pat of butter, if desired. Enjoy!

Side veggies!

As good as steak and cheesy mashed potatoes are on their own, we always try to get our veggies in at dinner time. Roast some broccoli or carrots to serve on the side!

Roast Pork Tenderloin

Roast Pork Tenderloin

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with Apricot Pan Sauce & Spiced Carrots

Yield: 2

Dinnerly

Taste this sauced up roast pork with tender spiced carrots and the world feels peaceful again. Each bite brings a touch of tang from the apricot pan sauce and warmth from one of our favorite spice blends, garam masala.

  • 12oz carrots
  • ¼oz garam masala
  • ¼oz fresh cilantro
  • 1oz apricot preserves
  • 1oz chicken broth concentrate
  • 10oz pork tenderloin
  • garlic
  • kosher salt & ground pepper
  • olive oil
  • white wine vinegar (or apple cider vinegar)
  • butter


Prep carrots & sear pork:

Preheat oven to 450°F with a rack in the center. Trim ends from carrots, then quarter lengthwise. Pat pork dry, then season all over with salt and pepper. Heat ½ TBS oil in a medium skillet over medium-high. Add pork and cook, turning, until golden-brown all over, about 6 minutes. Remove from heat and set aside until step 3.

Roast carrots:

While pork cooks, on a rimmed baking sheet, toss carrots with 1 tsp garam masala, 1½ TBS oil, and a pinch each of salt and pepper. Roast on center oven rack until tender, tossing halfway through, about 20 minutes.

Roast pork:

Once carrots are halfway done roasting, transfer seared pork from skillet to same baking sheet. Continue to roast on center oven rack until pork is firm to the touch with an internal temperature of 145°F, 6–10 minutes. Transfer pork to a cutting board to rest. Set baking sheet with carrots aside until ready to serve.

Cook apricot pan sauce:

While pork and carrots finish cooking, coarsely chop cilantro leaves and stems. In same skillet, stir to combine apricot preserves, broth concentrate, 1½ tsp vinegar, and ½ cup water, bring to a rapid simmer over medium-high, scraping up any browned bits from the bottom of skillet, and cook until sauce is reduced to about ¼ cup, about 3 minutes.

Finish & serve:

To skillet with apricot sauce, add 2 TBS butter and any resting pork juices, swirl until butter is melted. Stir in half of the cilantro, season to taste with salt and pepper. Thinly slice pork, if desired. Serve roasted pork with spiced carrots alongside. Spoon apricot pan sauce over top and garnish with remaining cilantro. Enjoy!

Soak up all that sauce with a quick rice pilaf! Serve the sliced pork over top, then drizzle with sauce.

Pork Seasoning

Pork Seasoning

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Yield: 1

Excellent shake and bake replacement

  • 2tsp smoked paprika
  • ½tsp salt
  • ½tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • ½tsp dried oregano
  • ¼tsp cumin powder
  • ¼tsp sage powder