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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:

On a shallow dish or plate, combine panko, cornstarch, and ½ tsp salt. Brush a thin layer of sour cream onto both sides of chicken (you may not use all the sour cream). Working one piece at a time, press chicken into panko mixture, coating all over.

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, 2- to 3-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.

Breakfast Sausage Patties

Breakfast Sausage Patties

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Yield: 8

Adapted from: All Recipes

In this top-rated recipe, ground pork is seasoned with the following ingredients: brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves. These spices and seasonings give the breakfast sausage a sweet, savory, and slightly spicy flavor that’s impossible to resist. Great for homemade breakfast sandwiches.
Prep: 10 Cook: 8 to 10

  • 2tsp brown sugar
  • 2tsp dried sage
  • 1tsp salt
  • ½tsp ground black pepper
  • 1tsp dried marjoram
  • 2pinches crushed red pepper flakes
  • 2pinches ground cloves
  • 1lb ground pork

Gather all ingredients.

Mix brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.

Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 2 oz patties slightly larger around than an English muffin.

Heat a large skillet over medium-high heat. Add patties and sauté until browned and crispy, about 3 to 5 minutes per side. An instant-read thermometer inserted into the center should be 165°F or more.

Cool and freeze for breakfast sandwiches.

Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

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Yield: 36

All Recipes

These thumbprint cookies are filled with raspberry jam and drizzled with a sweet glaze. They look so pretty on a cookie tray and taste delicious!
Prep: 30 Cook: 15

  • 1cup butter, softened
  • ⅔cup white sugar
  • 1¼tsp almond extract, divided
  • 2cups AP flour
  • ½cup seedless raspberry jam
  • ½cup confectioners’ sugar
  • 1tsp milk

Gather all ingredients.

Preheat the oven to 350°F.

Beat 1 cup butter and ⅔ cup white sugar together in a medium bowl until creamy. Mix in ½ tsp almond extract. Add 2 cups flour and mix until dough comes together.

Form dough into 1½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

Bake in batches in the preheated oven until edges are lightly browned, about 14 to 18 minutes, allow to cool on cookie sheet for a few minutes.

Mix ½-cup confectioners’ sugar, 1 tsp milk, and remaining ¾ tsp almond extract together in a medium bowl until smooth: drizzle lightly over warm cookies.

Pumpkin Pecan Pie

Pumpkin Pecan Pie

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Yield: 1 9-inch pie

http://www.texascooking.com/recipes/pumppecanpie.htm

This is an excellent pie. The layers remain separate and distinct, and the flavors complement each other beautifully.
Prep: 15 Cook: 50

  • Unbaked 9-inch deep-dish pie shell
  • 1large egg, slightly beaten
  • 1cup pumpkin purée (fresh cooked or canned)
  • ⅓cup sugar
  • 1TBS heavy cream, half-and-half or whole milk
  • ½tsp cinnamon, rounded
  • ¼tsp nutmeg
  • ¼tsp ground ginger
  • 2large eggs, slightly beaten
  • ⅔cup light corn syrup (Karo)
  • ½cup sugar
  • 3TBS butter, melted
  • ½tsp vanilla extract
  • 1cup chopped pecans

Preheat oven to 375°F.

For the pumpkin layer:

Combine 1 egg, 1 cup pumpkin, ⅓ cup sugar, 1 TBS heavy cream, ½ tsp cinnamon, ¼ tsp nutmeg and ¼ tsp ginger. Spread gently over bottom of unbaked pie shell.

For the pecan layer:

Combine 2 eggs, ⅔ cup corn syrup, ½ cup sugar, 3 TBS butter and ½ tsp vanilla. Stir in 1 cup pecans. Gently spoon mixture over pumpkin layer in pie shell.

Place pie on a sheet pan and bake for 50 minutes.

Teriyaki Chicken Tenders

Teriyaki Chicken Tenders

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with Jasmine Rice and Green Beans

Yield: 2

Adapted from: Hello Fresh

These tenders are tossed in a thick teriyaki glaze, which coats each piece in a flavorful blend of soy sauce, garlic, ginger, and sesame. Served atop a bed of jasmine rice with green beans to the side, they bring a tour-de-force of Asian-style flavors that both kids and adults will find easy to love.
Prep: 10 Cook: 25

  • 1thumb ginger
  • 2cloves garlic
  • 2scallions
  • 1lime
  • ¾cup jasmine rice
  • 6oz green beans
  • 1tsp sesame oil
  • ½TBS sesame seeds
  • 12oz chicken tenders
  • 3TBS soy sauce
  • 1TBS white wine vinegar
  • 1tsp cornstarch
  • salt & pepper
  • sugar
  • cooking oil


Preheat and prep:

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425°F. Bring 1 1/4 cups water and a large pinch of salt to a boil in a medium pot. Peel ginger and mince until you have 2 TBS. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime, cut one half into wedges.

Cook rice:

Once the water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Roast green beans:

Toss green beans with a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until crisp, 10-12 minutes. After they’ve finished roasting, toss green beans with 1 tsp sesame oil, half the sesame seeds, and a squeeze of lime.

Cook chicken:

Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Add to pan and cook until browned but not cooked through, 2- to 4-minutes per side. Remove from pan and set aside.

Tip: Don’t overcrowd the pan with chicken—you may want to work in batches.

Make sauce:

Heat a large drizzle of oil in the same pan over medium-high heat. Whisk together soy sauce, ¼ cup sugar, 2 TBS vinegar, and cornstarch in a small bowl. Put scallion whites, garlic, and ginger in pan and cook, tossing, until softened, 1-2 minutes. Stir in soy sauce mixture and bring to a simmer. Let thicken slightly, about 2 minutes.

Finish and serve:

Add chicken to pan and toss to coat. Cook until no longer pink in center, 2-3 minutes. Add a squeeze of lime to rice, then fluff with a fork. Divide rice, green beans, and chicken between plates. Drizzle with any sauce in pan. Sprinkle with scallion greens and remaining sesame seeds. Serve with lime wedges.

Sirloin Steak & Sherry Shallot Sauce

Sirloin Steak & Sherry Shallot Sauce

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with Garlic Parmesan Potato Clusters & Mixed Greens

Yield: 2

Adapted from: Hello Fresh

A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and/or win the lottery. They’re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: these seared sirloin steaks drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds, and a tangy mixed greens salad.
Prep: 10 Cook: 40

  • 12oz Yukon gold potatoes
  • 5tsp sherry vinegar
  • ¼cup parmesan cheese
  • 1oz beef stock concentrate
  • 2oz mixed greens
  • 1shallot
  • 1tsp garlic powder
  • 14oz sirloin steak
  • 2TBS sour cream
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil
  • butter


Prep & make vinaigrette:

Adjust rack to middle position and preheat oven to 450°F. Lightly oil a baking sheet. Wash and dry produce.

Slice potatoes into ¼-inch-thick rounds. Halve, peel, and finely chop half the shallot (save remaining for another use).

In a small bowl, whisk together half the vinegar (you’ll use the rest later), 1 TBS olive oil, and ½ tsp sugar. Season with salt and pepper.

Make potato clusters:

In a large bowl, combine potatoes, garlic powder, 2 TBS olive oil, and a couple big pinches of salt and pepper, toss until potatoes are completely coated. Arrange on prepared sheet in clusters (about 6 slightly overlapping slices each).

Roast on middle rack for 12 minutes, then sprinkle with Parmesan.

Return to middle rack until potatoes are tender and cheese is lightly browned, 10-12 minutes more.

Cook steak:

While potatoes roast, pat steak dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Turn off heat, transfer to a cutting board to rest. Wipe out pan.

Make sauce:

Heat a drizzle of oil in same pan over medium heat. Add chopped shallot, cook, stirring, until softened, 1- to 2-minutes.

Pour in remaining vinegar. Simmer until reduced by half, 30 seconds.

Stir in stock concentrate and ¼ cup water. Simmer until thickened, 2- to 3-minutes. Turn off heat.

Stir in sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.

Make salad:

While sauce cooks, toss mixed greens in a second large bowl with as much vinaigrette as desired. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide steak, potato clusters, and salad between plates. Top steak with sauce and serve.

Steak with Fig Sauce

Steak with Fig Sauce

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Bisteccha Con Fichi with Almond Green Beans & Roasted Potatoes

Yield: 2

Adapted from: Hello Fresh

Sirloin steak coasted with fig jam and tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock. Served with sides of roasted potatoes and almond-studded green beans.
Prep: 10 Cook: 35

  • 12oz Yukon gold potatoes
  • 6oz green beans
  • 14oz sirloin steak
  • 2TBS fig jam
  • 1shallot
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 1oz beef stock concentrate
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce.

Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot.

Roast potatoes:

Toss potatoes on a baking sheet with a large drizzle of olive oil, season generously with salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

Roast green beans:

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper.

Once potatoes have roasted for 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

Toast almonds:

While green beans roast, add almonds to a large, dry pan over medium high heat. Toast, stirring, until lightly browned, 2- to 4-minutes.

Turn off heat, transfer to a small bowl.

Cook steak:

Pat steak dry with paper towels. Season generously 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- to 6-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Make sauce & serve:

Add a drizzle of oil and minced shallot to same pan over medium high heat. Cook, stirring, until softened, 1- to 2-minutes.

Stir in ¼ cup water, vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and season with salt and pepper.

Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.