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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.

Parmesan Chicken Strips

Parmesan Chicken Strips

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with Rosemary Fries, Green Beans, and Honey Mustard Sauce

Yield: 2

Adapted from: Hello Fresh

Chicken-breast strips breaded with toasted panko & parmesan baked to deep golden perfection alongside green beans and potato wedges.
Prep: 10 Cook: 45

  • 12oz Yukon gold potatoes
  • ½cup panko breadcrumbs
  • ¼cup parmesan cheese
  • ½tsp dried rosemary
  • 12oz chicken tenders
  • 1egg
  • 6oz green beans
  • 3TBS honey
  • 4tsp Dijon mustard
  • salt & pepper
  • olive oil


Preheat and prep:

Wash and dry all produce. Preheat oven to 450°F, distributing racks evenly. Slice potatoes into ½-inch-thick wedges (like steak fries).

Make crust:

Spread panko on a baking sheet. Toast in oven until golden-brown, 2-3 minutes. Transfer to a large bowl or shallow dish, then add Parmesan and a drizzle of olive oil. Season with salt and pepper.

Bake potatoes:

Toss potatoes, a large drizzle of olive oil, rosemary, and a large pinch of salt and pepper on same baking sheet. Bake in oven until nicely browned and crisp, 25-30 minutes, flipping halfway through.

Coat chicken:

Season chicken all over with salt and pepper. Crack egg into a medium bowl and lightly beat. Working one piece at a time, dip chicken into egg, letting excess drip off, then coat in panko mixture, pressing to adhere. Place on a lightly oiled baking sheet.

Bake green beans and chicken:

Toss green beans on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake green beans and chicken in oven until chicken is no longer pink in center and green beans are tender and slightly crisp at the edges, 12-15 minutes.

Mix sauce and serve:

Stir together honey and mustard in a small bowl. Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.

Sirloin Steak & Roasted Garlic Pan Sauce

Sirloin Steak & Roasted Garlic Pan Sauce

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with Mashed Potatoes & Broccoli

Yield: 2

Adapted from: Hello Fresh

Roasted garlic and rich beef demi-glace mingle with the fond to create a condiment you’ll want to drizzle over just about everything… especially the chive-flecked mashed potatoes and roasted broccoli on the side.
Prep: 5 Cook: 40

  • 12oz Yukon gold potatoes
  • 8oz broccoli florets
  • 6TBS sour cream
  • 1oz beef demi-glace
  • ¼oz chives
  • 1clove garlic
  • 14oz sirloin steak
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

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

Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Thinly slice chives.

Peel garlic. Place the whole clove in the center of a small piece of foil, drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Roast garlic & broccoli:

Place garlic foil packet on a baking sheet.

Toss broccoli on same sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 15-20 minutes.

Make mashed potatoes:

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Cook steak:

While potatoes cook, pat steak very dry with paper towels, season with salt and pepper. Heat a drizzle of 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 steak to a cutting board to rest for at least 5 minutes. Wipe out pan.

Make sauce:

Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth.

Melt 1 TBS butter in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste), cook for 1 minute.

Stir in demi-glace and ¼ cup water. Simmer until slightly thickened, 1- to 2-minutes. Turn off heat.

Stir in another 1 TBS butter and any resting juices from steak. Season with salt and pepper.

Finish & serve:

Slice steak against the grain. Fold half the chives into mashed potatoes.

Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.

Sirloin Steak in Mushroom Sauce

Sirloin Steak in Mushroom Sauce

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with Caramelized Onion Mashed Potatoes & Roasted Carrots

Yield: 2

Adapted from: Hello Fresh

This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
Prep: 10 Cook: 50

  • 12oz carrots
  • 1yellow onion
  • 1clove garlic
  • 14oz sirloin steak
  • 2tsp Dijon mustard
  • 16oz Yukon gold potatoes
  • 4oz button mushrooms
  • 2TBS sour cream
  • 1oz beef demi-glace
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

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

Trim, peel, and cut carrots diagonally into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces.

Tip: For speedier spud prep, skip the peeling.

Halve, peel, and thinly slice the onion. Trim and thinly slice mushrooms. Peel and mince garlic.

Cook carrots & mash:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 25-30 minutes.

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

Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.

Caramelize onion:

While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 1 tsp sugar and a splash of water, cook until caramelized, 2- to 3-minutes more. Season with salt and pepper.

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

Cook steak:

Pat steak dry with paper towels, season all over with salt and pepper.

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

Transfer to a cutting board to rest.

Make sauce:

Add 1 TBS butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3- to 5-minutes.

Add garlic, cook until fragrant, 30 seconds.

Stir in demi-glace and ¼ cup water. Bring to a boil, then reduce to a low simmer.

Stir in mustard. Simmer until thickened, 2- to 3-minutes. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with mushroom sauce and serve.

Venetian Scallop Spaghetti

Venetian Scallop Spaghetti

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in a Creamy Burst Tomato Sauce with Parsley & Chives

Yield: 2

Adapted from:Hello Fresh

Scallops, pan-seared in garlic herb butter until they’re gloriously golden and tender, then stirred into spaghetti, which is tossed in a sauce of Parmesan, crème fraîche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together
Prep: 5 Cook: 35

  • 1lemon
  • green herb blend
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • ¼cup parmesan cheese
  • 1clove garlic
  • 4oz grape tomatoes
  • 8oz scallops
  • 6TBS crème fraîche
  • 1chili pepper
  • salt & pepper
  • 1tsp olive oil


Prep:

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

Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems, roughly chop leaves. Thinly slice chives. Mince chili.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook 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, season generously all over with salt and pepper.

Melt half the garlic herb butter (you’ll use the rest in the next step) in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side. Turn off heat, transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

Make sauce:

Heat a large drizzle of olive oil in the same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2- to 3-minutes.

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

Add garlic and remaining garlic herb butter, cook until fragrant, 1 minute.

Reduce heat to medium and add crème fraîche, lemon zest, ¼ cup reserved pasta cooking water, and juice from half the lemon. Simmer until slightly thickened, 2- to 3-minutes.

Finish pasta:

Stir drained spaghetti and half the Parmesan (save the rest for serving) into pan with sauce.

Add scallops along with any resting juices, and half the chives and chopped parsley.

Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper.

Tip: If you like things spicy, stir in half the chili.

Serve:

Divide pasta between bowls and top with remaining Parmesan, chives, and chopped parsley. Serve with remaining lemon wedges on the side.

Chicken Orzo Dinner

Chicken Orzo Dinner

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with Cheesy Roasted Zucchini and Tomato

Yield: 2

Adapted from: Hello Fresh

Zucchini and tomato medley is a side, but it takes center stage in our eyes. As creamy as it is crispy, with a combination of panko, mozzarella, and Parmesan sprinkled on top. Served next to an herbed chicken breast and lemony orzo
Prep: 5 Cook: 30

  • 1zucchini
  • 1Roma tomato
  • 1TBS Italian seasoning
  • 4oz orzo pasta
  • 12oz chicken breasts
  • 4oz fresh mozzarella
  • 1lemon
  • ¼oz parsley
  • ¼cup panko breadcrumbs
  • ¼cup parmesan cheese
  • salt & pepper
  • 1tsp olive oil


Preheat and prep:

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 TBS olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.

Roast veggies and cook pasta:

Roast zucchini and tomato in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.

Butterfly chicken:

With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.

Cook chicken and prep:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3- to 4-minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley.

Broil veggies:

Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500°F. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden-brown, cheese is melted, and veggies are tender, 3- to 5-minutes.

Finish and plate:

Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.

Creamy Shrimp Tagliatelle

Creamy Shrimp Tagliatelle

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with Heirloom Tomatoes, Garlic, and Chili

Yield: 2

Adapted from: Hello Fresh

Fresh tagliatelle, with shrimp and heirloom tomatoes.
Prep: 5 Cook: 20

  • 2cloves garlic
  • 2scallions
  • 4TBS sour cream
  • 1lemon
  • 1Thai chili
  • 10oz heirloom grape tomatoes
  • 12oz shrimp
  • 8oz tagliatelle pasta
  • salt & pepper
  • olive oil
  • butter


Prep:

Wash and dry all produce. Bring a large pot of salted water to a boil. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Finely mince chili, removing seeds and ribs for less heat. Halve tomatoes. Cut lemon into wedges. Rinse shrimp and pat dry with a paper towel.

Cook shrimp:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic,scallionwhites, and chili (to taste). Cook until fragrant, about 30 seconds. Add shrimp and cook, tossing, until starting to turn pink but not quite cooked through, 1- to 2-minutes. Season with salt and pepper.

Boil pasta:

Once water is boiling, add tagliatelle to pot.

Tip: If any noodles are stuck together, separate them first.

Cook, stirring occasionally, until al dente, 4- to 5-minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.

Cook tomatoes:

Meanwhile, add tomatoes to pan with shrimp. Cook, tossing, until wilted and juicy, 2- to 3-minutes. Season with salt and pepper. Remove from heat and set aside until pasta is ready.

Tip: If you like it spicy, add any remaining chili (to taste) at this point.

Toss pasta:

Once tagliatelle is done cooking, return pan with shrimp and tomatoes to medium heat and add tagliatelle and 2 TBS butter. Toss to combine and melt butter. Season with salt and pepper.

Finish and serve:

Remove pan from heat and stir in sour cream, a squeeze of lemon, and as much pasta cooking water as needed to create a saucy consistency. Season with salt and pepper. Divide between plates or bowls and garnish with scallion greens. Serve with lemon wedges

Mozzarella-Crusted Chicken

Mozzarella-Crusted Chicken

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with Blistered Tomatoes and Potato Wedges

Yield: 2

Adapted from: Hello Fresh

A new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create glorious crown of a crust. In place of marinara, roasted tomatoes add a sweet and tangy punch. On the side, you’ve also got some crispy potatoes
Prep: 10 Cook: 35

  • 12oz Yukon potatoes
  • 2Roma tomatoes
  • ½cup panko breadcrumbs
  • 1tsp dried oregano
  • 1tsp paprika
  • ½cup mozzarella cheese
  • 12oz chicken breasts
  • salt & pepper
  • olive oil


Preheat and prep:

Wash and dry all produce.

Preheat oven to 425°F.

Cut potatoes into ½-inch-thick wedges, like steak fries.

Core and quarter tomatoes.

Roast veggies:

Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.

Make panko crust:

Mix panko, oregano, paprika, mozzarella cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Season chicken:

Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.

Coat chicken:

Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over).

Bake chicken and serve:

Bake chicken until meat is cooked through and topping is golden-brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.