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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.

Cook Rice:
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.

Make Chutney:
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.

Cook Chicken:
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.

Serve:
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
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