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Creamy Dijon Chicken & Mushrooms

Creamy Dijon Chicken & Mushrooms

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with Thyme-Roasted Potatoes & Zucchini

Yield: 2

Adapted from: Hello Fresh

Juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 1tsp dried thyme
  • 4tsp Dijon mustard
  • 5tsp red wine vinegar
  • 1zucchini
  • 1tsp garlic powder
  • 10oz chicken cutlets
  • 4oz button mushrooms
  • 1½tsp sour cream
  • 1oz chicken stock concentrate
  • salt & pepper
  • cooking oil
  • butter


Start prep:

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

Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, slice crosswise on a diagonal into ½-inch-thick half-moons.

Roast veggies:

Toss potato wedges and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper. (You’ll use the remaining garlic powder and thyme in Step 5.)

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Cook chicken:

While veggies roast, pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Tip: Lower heat and cover pan if chicken begins to brown too quickly.

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

Finish prep:

Meanwhile, trim and thinly slice mushrooms.

In a small bowl, whisk together mustard, sour cream, stock concentrate, ¼ cup water, and 1 tsp vinegar. Set it aside.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme, season with salt and pepper. Cook, stirring occasionally, until softened, 2- to 4-minutes. Add the remaining garlic powder and stir to coat.

Add mustard mixture and 2 TBS butter. Cook, stirring constantly, until butter melts and sauce is thoroughly combined.

Bring to a simmer and cook, stirring constantly, until slightly thickened, 1- to 2-minutes more.

Tip: If sauce is too thick, add a splash or two of water and bring to a boil, stir until smooth and slightly thickened.

Turn off heat and season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.

Balsamic-Glazed Steak Tagliata

Balsamic-Glazed Steak Tagliata

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Garlic-Herb Potatoes & Caesar Salad

Yield: 2

Adapted from: Hello Fresh

Tagliata is a popular way to serve steak in Italy and a quick, delicious riff on meat and potatoes. Lean reach steak is dusted with Italian seasonings, quick-seared, then drizzled with sweet, tangy balsamic glaze. It’s served with a fresh lemony Caesar salad with lots of Parmesan and crunchy croutons, plus a side of buttery garlic-herb potatoes that you’ll steam, then pan-sear for a crispy, golden finish
Prep: Cook:

  • 12oz potatoes
  • 1lemon
  • 1TBS Italian seasoning
  • 10oz ranch steak
  • 2oz mixed greens
  • 2oz Caesar dressing
  • 1tsp garlic powder
  • 3TBS parmesan cheese
  • ½cup croutons
  • 5tsp balsamic glaze
  • salt & pepper
  • cooking oil
  • butter

Prep:

Wash and dry produce.

Dice potatoes into ½-inch pieces. Quarter lemon.

In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add 2 TBS butter and cover with plastic wrap. Microwave until almost tender, 4 minutes (you’ll finish the potatoes in Step 2). Keep covered.

Sizzle:

Pat steak dry. Season with remaining Italian Seasoning, salt, and pepper. Drizzle oil in a hot large pan. Add steak and cook to desired doneness, 3- to 6-minutes per side. Turn off heat, transfer to a cutting board. Wipe out pan.

Carefully remove plastic wrap from bowl with microwaved potatoes. Add potatoes to pan used for steak over medium-high heat. Cook, stirring occasionally, until fork-tender, 1- to 2-minutes.

Toss:

Meanwhile, in a second large bowl, toss mixed greens, dressing, croutons, half the cheese, a squeeze of lemon, salt, and pepper until coated.

Tip: If you like, crush croutons in the bag with your hands before using.

Serve:

Thinly slice steak against the grain.

Drizzle steak with as much balsamic glaze as you like and top salad with remaining

cheese. Serve with potatoes and remaining lemon wedges.  

Shrimp & Andouille Rice Skillet

Shrimp & Andouille Rice Skillet

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with Peas, Bell Pepper & Garlic Aioli

Yield: 2

Adapted from: Hello Fresh

Slightly crispy rice, infused with smoky, aromatic spices and mixed with tender strips of bell pepper, juicy shrimp, and crispy andouille. minutes.
Prep: 10 Cook: 40

  • 1bell pepper
  • ¾cup arborio rice
  • 2oz seafood stock concentrates
  • 4oz peas
  • 3oz andouille sausage
  • 1clove garlic
  • 1tsp smoked paprika
  • 1tsp turmeric
  • 2TBS mayonnaise
  • 10oz shrimp
  • salt & pepper
  • olive oil


Prep:

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Thinly slice sausage into rounds. Peel and mince garlic.

Cook pepper & andouille:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and sausage. Cook, stirring occasionally, until bell pepper is slightly softened and sausage is lightly browned, 2- to 3-minutes.

Cook rice:

Stir rice, half the garlic, ½ tsp paprika (you’ll use the rest later), and ½ tsp turmeric into pan with bell pepper and sausage, cook until fragrant, 30-60 seconds.

Stir in 3 cups water, stock concentrates, and salt. Bring to a boil. Cook, stirring occasionally, until liquid has absorbed, and rice is tender, 15-20 minutes.

Tip: Add a splash more water if liquid evaporates before rice is fully cooked.

Make garlic aioli:

While rice cooks, in a small bowl, combine mayonnaise with a pinch of remaining garlic to taste. Stir in water tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt, pepper, and the remaining paprika.

When rice is almost done, heat a large drizzle of olive oil in a second large pan over high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes. Turn off heat.

Finish & serve:

Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp, drizzle with garlic aioli and serve.

Blackened Chicken Penne

Blackened Chicken Penne

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with Charred Green Pepper & Monterey Jack

Yield: 2

Adapted from: Hello Fresh

This pasta may break the rules, but it does so deliciously: Instead of going the traditional Italian route, our chefs opted to mix things up with a jumble of Southwestern flavors. The chicken is seasoned with blackening spices and tossed in the pan until perfectly smoky and savory. Green pepper and diced tomato add texture and more unconventional flair, while the Monterey Jack cheese sauce brings supreme creaminess to the penne.
Prep: 10 Cook: 15

  • 1long green pepper
  • 1tomato
  • 6oz penne pasta
  • 1oz chicken stock concentrate
  • 2scallions
  • 1clove garlic
  • 10oz chopped chicken breast
  • 1TBS blackening spice blend (see below)
  • 4TBS cream cheese
  • ¼cup Monterey jack cheese
  • 1tsp hot sauce
  • salt & pepper
  • olive oil
  • butter


Prep:

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

Core, deseed, and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.

Season chicken:

In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.

Pat chicken dry with paper towels, add to bowl and turn to coat.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain and set aside.

Cook veggies & chicken:

While pasta cooks, heat a drizzle of olive oil in a large pan over medium high heat. Add green pepper and a pinch of salt. Cook, without stirring, until lightly charred, 3- to 4-minutes.

Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Stir in scallion whites and garlic. Cook until fragrant, 1 minute.

Stir in half the tomato and a pinch of salt. Reduce heat to medium low.

Toss pasta:

Stir in cream cheese and ⅓ cup reserved pasta cooking water.

Add drained penne and cook, stirring, until thoroughly combined, 1- to 2-minutes. Turn off heat.

Add Monterey Jack, stock concentrate, 2 TBS butter, and as much hot sauce as you like, stir until butter melts. Season with salt and pepper.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Serve:

Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.

Blackening Spice Blend

2 TBS

  • 3tsp smoked paprika
  • 1½tsp garlic powder
  • ½tsp white pepper
  • ½tsp black pepper
  • ¼tsp thyme
  • ¼tsp oregano
  • ⅛tsp low heat cayenne

Figgy Balsamic Pork Tenderloin

Figgy Balsamic Pork Tenderloin

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with Roasted Carrots & Thyme Potatoes

Yield: 2 Servings

Adapted from: Hello Fresh

Fig jam, balsamic vinegar, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the pork.
Want to know the secret to extra toasty roasted potatoes? Put your baking sheet in the oven before heating it up. The spuds will sizzle and crisp when they hit that hot surface.

Prep: 10 Cook: 30

  • 12oz potatoes
  • 1shallot
  • 12oz carrots
  • 5tsp balsamic vinegar
  • ¼oz thyme
  • 10oz pork tenderloin
  • 2TBS chicken stock concentrate
  • 1fig jam
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust racks to top and middle positions 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. Strip thyme leaves from stems, chop leaves until you have 2 tsp. Halve, peel, and finely chop shallot.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper.

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

Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

Sear pork:

While veggies roast, pat pork dry with paper towels, season all over with salt and pepper.

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

Transfer to a second baking sheet.

Roast pork:

Roast pork on middle rack until cooked through, 10-12 minutes.

Transfer pork to a cutting board and let rest for a few minutes, then thinly slice crosswise.

Make pan sauce:

Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3- to 4-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Simmer until thick and saucy, 2- to 3-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Season with salt and pepper.

Serve:

Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.

One-Pan Banh Mi–Style Beef Tacos

One-Pan Banh Mi–Style Beef Tacos

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with Pickled Cucumber & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo.
Prep: 5 Cook: 20

  • 1lime
  • 10oz ground beef
  • 4TBS sweet soy glaze
  • 6wheat flour tortillas
  • 1mini cucumber
  • 5tsp rice wine vinegar
  • 2TBS mayonnaise
  • ¼oz cilantro
  • 4oz shredded carrots
  • 1tsp sriracha
  • salt & pepper
  • ½tsp sugar
  • 2tsp cooking oil


Prep:

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise, thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle cucumber:

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar, and a pinch of salt.

Stir in cucumber. Set aside to quick pickle.

Cook carrots:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat, transfer to a plate.

Cook beef:

Heat another drizzle of oil in the same pan over medium-high heat. Add beef, season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

Make sriracha mayo:

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Chicken Schnitzel with Cranberry Mostarda

Chicken Schnitzel with Cranberry Mostarda

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and cheesy mashed potatoes

Yield: 2

Adapted from: Home Chef

Ooh, schnitzel. Topped with a cranberry mustard concoction (that I’m not sure I’ll like) and served with cheesy mashed potato and coleslaw.

  • 12oz boneless skinless chicken breasts (filet mignon, or salmon)
  • 2russet potatoes
  • 12oz boneless skinless chicken breasts
  • 4oz slaw mix
  • 2½oz canned whole berry cranberry sauce
  • 2oz brewpub style mustard
  • 2oz sour cream
  • 2smoked gouda slices
  • 1oz pretzels
  • ½oz honey
  • ½tsp garlic salt
  • olive oil
  • salt & pepper
  • cooking spray


Start:

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

Start the mashed potatoes:

Peel and cut potatoes into large evenly sized chunks.

Bring a medium pot with potato chunks covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

While potatoes cook, continue recipe.

Prepare the chicken:

Pat chicken dry.

Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4″ thickness. Gallon bags make cleaning up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Finely crush pretzels until consistency of breadcrumbs. For the best results, place in a plastic bag and crush with a heavy object. Place crushed pretzels on a plate and spread into an even layer.

Place chicken onto crushed pretzels, pressing gently to adhere to both sides.

Fry the chicken:

Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 4 tsp. olive oil. Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of pretzels to it. It should sizzle gently. If it browns immediately, turn the heat down and let oil cool. If it doesn’t brown, increase heat.

Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165°F, 8-10 minutes.

Remove from burner. Transfer chicken to towel-lined plate.

While chicken cooks, continue recipe.

Finish the mashed potatoes:

Tear cheese into small pieces.

Add half the reserved potato cooking water, garlic salt, cheese, sour cream, and a pinch of salt to pot with potatoes. Mash until combined and smooth.

If it is too thick, add additional reserved potato cooking water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached. Cover to keep warm.

Make slaw, make mostarda, and finish dish:

In a mixing bowl, combine slaw mix, half the mustard (reserve remaining for mostarda), honey, 1 tsp. water, and 1 tsp. olive oil. Set it aside and rest, 5 minutes.

While the slaw rests, in a microwave-safe bowl, combine cranberry sauce and remaining mustard. Microwave uncovered until heated through, 15-30 seconds.

Carefully remove from microwave and stir to combine. Set it aside.

Plate dish as pictured on front of card, slicing chicken, if desired, and topping with mostarda. Bon appétit!

Lemon-Garlic Beurre Blanc Chicken

Lemon-Garlic Beurre Blanc Chicken

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Yield: 2

Adapted from: Home Chef

Chicken, Beef or Salmon topped with lemon garlic beurre blanc and served with sautéed green beans and mushrooms.

  • 12oz Boneless Skinless Chicken Breasts (Filet mignon, or Salmon)
  • 8oz Green Beans
  • 6oz Cremini Mushrooms
  • 1oz Cream Cheese
  • ⅘oz Lemon Garlic Butter
  • ⅓oz Butter
  • ½tsp Garlic Salt
  • Olive oil
  • Salt & pepper
  • Cooking spray


Prep:

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

If using filet mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner.

If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

Prepare the ingredients:

Quarter mushrooms.

Trim ends off green beans, if necessary, and halve.

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

Cook the chicken:

Place a large non-stick pan over medium heat and add 2 tsp olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.

Remove from burner. Transfer chicken, seared side up, to a prepared baking sheet. Reserve pan, no need to wipe clean.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken roasts, continue recipe.

Cook the vegetables:

Return pan used to cook chicken to medium-high heat and add 2 tsp olive oil.

Add green beans, mushrooms, garlic salt, and a pinch of pepper to hot pan. Stir to combine.

Cover and reduce heat to medium. Stir occasionally until vegetables are tender, 6-8 minutes.

If green beans need more time, add 2 TBS water, cover, and stir occasionally, 1-3 minutes.

Uncover and stir occasionally until liquid has evaporated, 1-2 minutes.

Remove from burner and stir in plain butter until coated. Cover and set aside.

Make the sauce:

Place a small pot over medium-high heat. Add 2 TBS water and cream cheese to hot pot. Bring to a simmer.

Once simmering, stir until smooth and creamy, 1-2 minutes.

Remove from burner and stir in a pinch of salt and lemon garlic butter until combined.

Finish the dish:

Plate dish as pictured, top chicken with sauce. Bon appétit!

Roasted Garlic Butter Sirloin

Roasted Garlic Butter Sirloin

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with bacon-cheddar broccoli

Yield: 2

Adapted from: Home Chef

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.
Prep: 10 Cook: 20
Note: Seems to have forgotten the potato.

  • 12oz broccoli florets
  • 12oz sirloin steaks
  • 1oz shredded cheddar cheese
  • 1oz cream cheese
  • 1TBS butter
  • ½oz bacon bits
  • 4garlic cloves
  • 2tsp mirepoix broth concentrate
  • 1tsp steak seasoning
  • ½tsp potato spice seasoning
  • olive oil
  • salt & pepper
  • cooking spray


Before you cook:

Wash hands thoroughly with soap and warm water before cooking and after handling raw meat or seafood

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

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

Set butter on counter to soften

Prepare a baking sheet with foil and cooking spray

Refer to minimum internal temperature chart on front of card for your protein

Customize it instructions:

If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

If using filet mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner.

If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

Prepare the ingredients:

Cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

Halve garlic. Place garlic halves on a piece of foil and spray with cooking spray. Form a foil pouch around garlic.

Roast the broccoli and garlic:

Place broccoli and bacon on prepared baking sheet and toss with potato seasoning and a pinch of pepper. Spread into a single layer, leaving room for garlic pouch.

Place garlic pouch on empty space on sheet, opening side up.

Roast in hot oven until garlic is tender and broccoli has browned, 15-20 minutes.

While broccoli and garlic roast, continue recipe.

Cook the steaks:

Pat steaks dry and season both sides with steak seasoning.

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

Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

Make the cheese sauce:

Place a small pot over medium heat. Add mirepoix base, cream cheese, and ¼ cup water to hot pot. Bring to a simmer.

Once simmering, stir occasionally until cream cheese has fully melted, 1-2 minutes.

Stir in shredded cheese until fully melted and combined, 1-2 minutes.

Remove from burner.

Make garlic butter and finish dish:

Transfer roasted garlic to a mixing bowl and add softened butter and a pinch of salt. Mash until smooth and thoroughly combined. Garlic will be hot! Use a utensil. Set it aside.

Plate dish as pictured on front of card, topping steak with garlic butter. Garnish broccoli with cheese sauce. Bon appétit!

 

Shrimp Burrito Bowl

Shrimp Burrito Bowl

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Yield: 2

Adapted from: Dinnerly

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.

Prep: 10 Cook: 20

  • ½tsp garlic powder
  • 115 oz can black beans
  • 5oz Jasmine rice
  • 2TBS sour cream
  • 2scallions
  • 10oz shrimp
  • 4oz salsa
  • salt & pepper
  • olive oil

Rinse beans:

Drain and rinse beans.

Cook rice & beans:

Heat 1 TBS oil in a small saucepan over medium. Add rice and ½ tsp granulated garlic, cook, stirring, until rice is toasted, and garlic is fragrant, about 1 minute. Add beans, 1¼ cups water, and ½ tsp salt, bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Keep covered off heat until ready to serve.

Prep ingredients:

In a small bowl, thin sour cream by stirring in 1 tsp water at a time, as needed until it drizzles from a spoon. Season to taste with salt and pepper, set aside until ready to serve. Trim ends from scallions, then thinly slice. Rinse shrimp and pat very dry (first thaw under cool running water, if necessary), season all over with salt and pepper.

Cook shrimp:

Heat 1 TBS oil in a medium skillet over medium-high. Add shrimp and half of the scallions, cook, stirring occasionally, until shrimp are pink, and scallions are fragrant, 2–3 minutes. Add salsa and continue to cook, stirring, until salsa is warmed, and shrimp are cooked through, about 1 minute. Season to taste with salt and pepper.

Serve:

Fluff rice with a fork. Serve shrimp and salsa over rice and beans, then drizzle with sour cream and sprinkle with remaining scallions. Enjoy!

Next level:

Top your bowl with a crunchy slaw for a hit of acidity and texture. Stir together lime juice and zest, freshly chopped cilantro, oil, salt, and pepper, then add shredded cabbage, tossing to coat. Set it aside while you cook through the recipe or make the night before and refrigerate until ready to serve.