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One-Pan Pork Enchiladas Verdes

One-Pan Pork Enchiladas Verdes

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with Mexican Cheese Blend & Hot Sauce Crema

Hello Fresh

Hello Fresh

Mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens.

Prep: 5 Cook: 30

  • 1long green pepper
  • 2scallions
  • 1tsp hot sauce
  • 1½TBS sour cream
  • 10oz ground pork
  • 1TBS southwest spice blend (see below)
  • 8oz green salsa
  • 10oz ground pork
  • 68-inch Tortillas
  • salt & pepper
  • cooking oil


Prep:

Heat broiler to high. Wash and dry produce.

Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

Make crema:

In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook pepper:

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper, season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5- to 7-minutes.

Cook filling:

Add a drizzle of oil, pork, scallion whites, and Southwest Spice Blend to pan with green pepper, season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3- to 5-minutes.

Stir in 1⁄4 of the salsa (you’ll use the rest in the next step), taste and season with salt and pepper.

Turn off heat, transfer filling to a medium bowl. Wipe out pan.

Assemble enchiladas:

Place a small amount of filling on one half of each tortilla. Roll up tortillas,
starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for filling.

Top with remaining salsa and sprinkle with Mexican cheese blend.

Finish & serve:

Broil enchiladas until browned and bubbly, 3- to 4-minutes.

Tip: Watch carefully to avoid burning.

Drizzle with crema and sprinkle with scallion greens. Serve.

Southwest Spice Blend

1 TBS

  • 2tsp garlic powder
  • 1tsp cumin
  • 1tsp chili powder

Sweet Soy Honey Chicken

Sweet Soy Honey Chicken

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with Green Beans & Jasmine Rice

Yield: 2

Hello Fresh

This delicious chicken dish boasts sweet, savory and spicy flavors thanks to a quick homemade glaze of honey, sweet soy, Sriracha, and fresh ginger. On the side are crisp roasted green beans and fragrant jasmine rice (both super-delicious with that tasty sauce!).
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 4TBS sweet soy glaze
  • 10oz chopped chicken breast
  • 2scallions
  • 1thumb ginger
  • 1tsp sriracha
  • 2tsp honey
  • 6oz green beans
  • 1TBS sesame seeds
  • salt & pepper
  • cooking oil


Cook rice:

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

In a small pot, combine 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 green beans:

While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

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

Prep & make sauce:

Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

In a small bowl, combine soy glaze, honey, 2 TBS water, and Sriracha to taste.

Cook chicken:

Open package of chicken and drain off any excess liquid.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3- to 5-minutes.

Coat chicken:

Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute.

Pour in sweet soy honey sauce, cook until sauce has thickened, and chicken is coated and cooked through, 2- to 3-minutes. Turn off heat.

Finish & serve:

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

Tip: For extra flavor, stir in 1 TBS butter.

Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

Brown Sugar Bourbon Glazed Chicken

Brown Sugar Bourbon Glazed Chicken

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with Smoky Roasted Carrots & Chive Mashed Potatoes

Yield: 2

Hello Fresh

Tender chicken cutlets soak up the flavors of a sweet and tangy bourbon and brown sugar–infused marinade, roasted alongside carrots tossed with smoked paprika. Fresh chives speckle the creamy mashed potatoes on the side, balancing irresistible flavors for this easy breezy meal.
Prep: 10 Cook: 40

  • 1oz peach jam
  • 10oz chicken cutlets
  • ½tsp smoked paprika
  • 1TBS McCormick grill mates brown sugar bourbon seasoning
  • 5tsp rice wine vinegar
  • 12oz potatoes
  • 12oz carrots
  • ¼oz chives
  • 2TBS crème fraîche
  • salt & pepper
  • cooking oil
  • butter


Mix glaze & marinate chicken:

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

In a large bowl, whisk together peach jam, McCormick Grill Mates Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil. Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4).

Pat chicken dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze, turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.

Prep & cook potatoes:

Meanwhile, wash and dry produce. Dice potatoes into ½-inch pieces.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Tip: Cover pot with a lid to bring water to a boil more quickly.

Reserve ½ cup potato cooking liquid, then drain potatoes and return to pot.

Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)

Roast carrots & chicken:

While potatoes cook, trim, peel, and halve carrots lengthwise, slice on a diagonal into ¼-inch-thick pieces.

Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, ½ tsp paprika, salt, and pepper.

Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes.

Glaze chicken:

Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze.

Return to top rack and bake until glaze is tacky, 3 minutes. Transfer chicken to a cutting board.

Finish potatoes:

While chicken roasts, thinly slice chives.

Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through.

Add chives, crème fraîche, and 1 TBS butter. Cook, stirring, until butter has melted, taste and season with salt and pepper if desired.

Finish & serve:

Slice chicken crosswise.

Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.

Pork Loin with Creamy Mustard (Sheet Pan)

Pork Loin with Creamy Mustard (Sheet Pan)

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plus Rosemary Roasted Root Veggies & Apple

Yield: 2

Hello Fresh

Roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork loin for a decadent finish.
Prep: 15 Cook: 45

  • 12oz russet potatoes
  • ¼oz rosemary
  • 10oz pork loin
  • 4tsp Dijon mustard
  • 6oz carrots
  • 1red onion
  • 1apple
  • 1TBS fry seasoning (below)
  • 4TBS mayonnaise
  • 2tsp honey
  • salt & pepper
  • 1tsp cooking oil


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems, finely chop leaves until you have 2 tsp. Halve, core, and cut apple into ½-inchthick wedges.

Roast veggies:

Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, ½ TBS Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the pork and apple then).

Roast pork & apple:

While veggies roast, pat pork dry with paper towels and season all over with remaining ½ TBS Fry Seasoning, salt, and pepper. Rub with a drizzle of oil.

Once veggies have roasted for 10 minutes, add pork to same sheet. Carefully toss apple with veggies.

Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more.

Make sauce:

Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.

Slice pork:

Once pork is done, carefully transfer to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise.

Tip: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2- to 3-minutes more.

Serve:

Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.

Fry Seasoning

1 TBS

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Mandarin Orange Chicken & Broccoli

Mandarin Orange Chicken & Broccoli

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Rice & Buttery Green Beans

Yield: 2

Hello Fresh

Chicken and broccoli stir-fry in a delectable spicy-sweet glaze brightened with fresh mandarin orange juice and Thai chili sauce. Served with jasmine rice with a side of buttery, tender-crisp green beans.
Prep: 10 Cook:

  • 6oz green beans
  • 2scallions
  • 2TBS soy sauce
  • 8oz broccoli
  • 2mandarin oranges (or 1 4-oz can)
  • 10oz chopped chicken breast
  • 1TBS apricot jam
  • 1oz sweet Thai chili sauce
  • 1pkg microwavable rice
  • 1TBS sesame seeds
  • 5tsp rice wine vinegar
  • 1TBS cornstarch
  • salt & pepper
  • cooking oil
  • butter

Prep:

Wash and dry produce.

Trim green beans if necessary. Cut broccoli into bite-size pieces if necessary. Halve oranges. Trim and thinly slice scallions, separating whites from greens.

Place green beans and 1 TBS butter in a medium microwave-safe bowl, cover with plastic wrap and microwave until tender, 2- to 3-minutes (continue to microwave in 30-second intervals if needed). Season with salt and pepper, toss to combine.

Cook:

Open the package of chicken and drain off any excess liquid.

Add a large drizzle of oil to a hot large pan. Add chicken, broccoli, salt and pepper, cook, stirring occasionally, until chicken is cooked through, and broccoli is tender, 5- to 7-minutes.

Mix:

Meanwhile, in a small bowl, whisk jam, chili sauce, half the soy sauce, half the cornstarch, 1 tsp vinegar, and juice from orange halves.

To pan with chicken and broccoli, add orange-soy mixture and scallion whites, cook, stirring, until sauce has thickened, and everything is coated, 1- to 2-minutes. Taste and season with salt and pepper if desired.

Serve:

While sauce cooks, massage rice in package, snip to partially open. Microwave until tender, 90 seconds. Fluff and season with salt and pepper.

Drain broccoli and green beans.

Top rice with chicken, broccoli and green beans. Sprinkle with scallion greens and sesame seeds. Serve.

Roasted Sliced Potatoes

Roasted Sliced Potatoes

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Yield: 2

Scott Nowell

Simple roasted potato slices.

  • 6oz potatoes per serving
  • cooking oil
  • salt & pepper

Prep:

Preheat oven to 400°F. Use 375 to 450°F as needed. Adjust time accordingly.

Roast potatoes:

Wash and slice potatoes into ¼-inch-thick rounds (no need to peel). Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Arrange potatoes in a single layer, roast on top rack until browned and tender, 20-25 minutes. 

Sweet Thai Chili Pork Filet

Sweet Thai Chili Pork Filet

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with Zesty Rice & Roasted Broccoli

Yield: 2

Adapted from: Hello Fresh

Sweet Thai chili sauce with ponzu, shallot, lime, and butter drizzled atop juicy pork filets. Served with fluffy zesty rice and paired with crisp roasted broccoli on the side for a restaurant-worthy meal.
Prep: 10 Cook: 35

  • 1head of broccoli
  • ¼oz cilantro
  • 1oz chicken stock concentrate
  • 1shallot
  • 1lime
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1oz sweet Thai chili sauce
  • 1¼tsp ponzu sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince shallot. Zest and quarter lime. Roughly chop cilantro.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

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

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step). Remove pan from heat.

Transfer pork to one side of a baking sheet.

Roast pork & broccoli:

Toss broccoli on opposite side of sheet from pork with a drizzle of oil, salt, and pepper.

Roast on top rack until pork is cooked through and broccoli is browned and tender, 10-12 minutes.

Once pork is done, transfer to a cutting board to rest for 5 minutes. Season broccoli and spread across entire sheet, roast as instructed.

Make pan sauce:

Heat a drizzle of oil in pan used for pork over medium-high heat. Add shallot, cook until softened and slightly browned, 1- to 2-minutes.

Stir in stock concentrate, chili sauce, ponzu, and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2- to 3-minutes.

Stir in a big squeeze of lime juice to taste. Remove pan from heat, stir in 1 TBS butter until melted.

Finish & serve:

Thinly slice pork crosswise.

Fluff rice with a fork, stir in lime zest and half the cilantro. Season with salt and pepper.

Divide rice, broccoli, and pork between plates. Top pork with pan sauce. Garnish everything with the remaining cilantro. Serve with any remaining lime wedges on the side.

Crispy Cheddar Chicken

Crispy Cheddar Chicken

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with Roasted Broccoli & Loaded Bacon Mashed Potatoes

Yield: 2

Adapted from: Hello Fresh

Crispy golden-brown crust with juicy tender chicken with melted cheddar and bold spices. The crunchy cutlets are served with tender roasted broccoli and cheesy, bacon-and-chive-studded mashed potatoes.
Prep: 10 Cook: 40

  • 8oz broccoli
  • ¼cup panko breadcrumbs
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 12oz potatoes
  • ¼oz chives
  • 1TBS fry seasoning (see below)
  • ½cup cheddar cheese
  • 2TBS mayonnaise
  • 4oz bacon
  • salt & pepper
  • olive oil
  • cooking oil
  • butter

Prep & mix crust:

Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Finely chop chives.

Place 1 TBS butter in a medium microwave-safe bowl, microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you’ll use the rest of the Fry Seasoning and cheddar later), salt, and pepper.

Coat chicken:

Pat chicken dry with paper towels, season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet.

Evenly spread a thin layer of mayonnaise onto the tops of chicken (you might not use all the mayo), mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast chicken & broccoli:

Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper.

Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes.

Tip: For a deeply golden crust, broil chicken for the last 2- to 3-minutes.

Cook potatoes & bacon:

While chicken and broccoli roast, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Meanwhile, place bacon in a dry large pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Turn off heat, transfer bacon to a paper towel-lined plate. Once cool enough to handle, roughly chop.

Mash potatoes:

To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBS butter. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in half the bacon and half the chives. Season with salt and pepper.

Serve:

Divide chicken, mashed potatoes, and broccoli between plates. Top mashed potatoes with remaining bacon and remaining chives. Serve.

Fry Seasoning

1 TBS

1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

Steak Au Poivre & Garlic Herb Shrimp

Steak Au Poivre & Garlic Herb Shrimp

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with Garlic Bread & Lemony Green Beans

Yield: 2

Adapted from: Hello Fresh

Seared bavette steak is drizzled with a rich pan sauce that’s flecked with freshly crushed peppercorns, piled with succulent shrimp tossed in garlic herb butter. Toasty garlic bread and lemony roasted green beans add a satisfying crunch.
Prep: 5 Cook: 35

  • 10oz bavette steak
  • 10oz shrimp
  • 6oz green beans
  • 1demi-baguette
  • 2TBS garlic herb butter
  • 1shallot
  • 1TBS black peppercorns
  • 1tsp garlic powder
  • 2oz beef stock concentrates
  • 1lemon
  • salt & pepper
  • olive oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Place garlic herb butter in a large bowl, bring to room temperature (you’ll use it in step 4). Wash and dry produce.

Halve, peel, and mince shallot until you have 2 TBS. Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve baguette lengthwise. Zest and quarter lemon.

Mix & roast:

Place 1 TBS plain butter in a small microwave-safe bowl, microwave until softened, 10 seconds.

Tip: Do so in 5-second intervals, checking in between, to avoid melting.

Stir in garlic powder (start with ¼ tsp, add more from there if desired), salt, and pepper.

Trim green beans, if necessary, toss on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.

Cook steak:

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

Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5- to 7-minutes per side.

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

Cook shrimp:

Rinse shrimp under cold water and pat dry with paper towels, season all over with salt and pepper.

Heat a drizzle of olive oil in pan used for steak over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.

Turn off heat, transfer shrimp to large bowl with garlic herb butter. Toss until thoroughly coated. Cover to keep warm. Wipe out pan.

Make pan sauce:

Melt 1 TBS plain butter in same pan over medium heat. Add shallot and cook, stirring, until slightly softened, 1- to 2-minutes.

Add stock concentrates, ¼ cup water, and ½ tsp crushed peppercorns. (Be sure to measure the crushed peppercorns.) Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in another 1 TBS plain butter until melted. Season with salt and more peppercorns if desired.

Finish & serve:

Spread cut sides of baguette with garlic spread. Toast in oven (use a baking sheet or place directly on rack) until golden, 3- to 5-minutes. Halve diagonally.

Toss green beans with lemon zest and juice to taste.

Slice steak against the grain.

Divide garlic bread, green beans, and steak between plates. Spoon pan sauce over steak, top with shrimp. Serve with any remaining lemon wedges and remaining sauce on the side.

Garlic Herb Butter

Garlic Herb Butter–Basted Scallops

Garlic Herb Butter–Basted Scallops

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with Spaghetti & Burst Grape Tomatoes

Yield: 2

Adapted from: Hello Fresh

Tender scallops seared in herbed brown butter with juicy burst grape tomatoes, added to spaghetti in a rich, garlicky cream sauce. Finished with a squeeze of lemon, then sprinkled with umami-rich Parmesan cheese and fresh, verdant parsley.
Prep: 5 Cook: 35

  • ¼oz parsley
  • 8oz scallops
  • 4TBS cream cheese
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • 4oz grape tomatoes
  • 1oz veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp cooking oil


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Quarter lemon. Roughly chop parsley.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook scallops:

While pasta cooks, pat scallops dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil and half the garlic herb butter in a large pan over medium high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side.

Remove from heat, transfer scallops (with pan drippings) to a plate and tent with

Make sauce:

Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3- to 5-minutes.

Tip: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Reduce heat to low, whisk in cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water, and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1- to 2-minutes.

Finish pasta:

To pan with sauce, carefully add drained spaghetti and scallops with any resting juices, cook, toss and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1- to 2-minutes.

Taste and season with salt and pepper if desired.

Serve:

Divide pasta and scallops between bowls, top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side.

Garlic Herb Butter