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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.

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

Whip-Flop-Glop (Pork)

Whip-Flop-Glop (Pork)

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with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

  • For Pork:
  • 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
  • 1-2heaping TBS corn starch
  • 1pinch white pepper
  • 1egg white
  • 1tsp soy sauce
  • ½TBS oil
  • Vegetables:
  • 1onion, julienned
  • 2medium carrots, sliced thin on diagonal
  • 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • Sauce:
  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS oyster sauce
  • 1TBS corn starch mixed with 2 TBS water for slurry
  • 2TBS oil
  • 2scallions chopped to ¼ inch rings (optional)


Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.

Meatloaf with Creamy Mushroom Sauce

Meatloaf with Creamy Mushroom Sauce

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with Broccoli (or Green Beans) & Garlic Mashed Potatoes

Yield: 2

Very Simple Meatloaf with a delicious mushroom sauce.

  • 12oz potatoes
  • 2scallions
  • 8oz broccoli florets
  • or
  • 6oz green beans
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder
  • 4oz button mushrooms
  • 2tsp Better Than Bouillon beef
  • 3TBS sour cream
  • 1TBS cooking oil
  • 2TBS butter
  • salt & pepper


Prep & cook potatoes:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cut broccoli florets into bite-size pieces or trim green beans.

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.


Form meatloaves:
While potatoes cook, in a large bowl, combine beef, panko, scallion whites, ½ tsp garlic powder, and 1 TBS water, season generously with salt and pepper.
Form mixture into two 1-inch-tall loaves.


Roast loaves & vegetable:
Place meatloaves on one side of a lightly oiled baking sheet. Toss broccoli or green beans on empty side with a drizzle of oil, season generously with salt and pepper.
Roast on top rack until meatloaves are cooked through and broccoli (or green beans) are browned and tender, 15-20 minutes.


Make sauce:
While everything roasts, trim and thinly slice mushrooms. Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms, season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
Turn off heat. Stir in 1½ TBS sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.


Mash potatoes:
Heat pot with drained potatoes over low heat, add 1 TBS butter, 1½ TBS sour cream, and ½ tsp garlic powder.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.


Serve:
If necessary, reheat pan with sauce over low heat, to warm through.
Place a meatloaf on each plate. Divide mashed potatoes, and broccoli or green beans between plates. Spoon sauce over meatloaves. Top with scallion greens and serve.

Chicken & Vegetables with White Sauce

Chicken & Vegetables with White Sauce

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Yield: 4 Servings

Adapted from Fortunecooking

A very simple clean tasting stir fry made with vegetables and left-over chicken. Your choice of vegetables. I usually use broccoli, snow peas, mushrooms, carrots, celery and sometimes water chestnuts.

My white sauce was not as white as the original. It is fixed now. 😊 😊

  • 2cups total:
  • broccoli florets
  • pea pods
  • button mushrooms, sliced or quartered
  • carrots, sliced thin on a diagonal
  • celery, sliced thin on a diagonal
  • sliced water chestnuts
  • chicken, cooked and sliced 
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 2cups water or stock
  • salt & pepper
  • 1TBS cornstarch mixed with 1 TBS water for slurry
  • 1sesame oil to taste (optional)


Blanch vegetables:

Bring 2 cups of stock or water to a boil in a wok or pan.

Add the 2 cups vegetables and chicken and cook for about 1½ minutes.

Reserve some of the vegetable cooking water and set aside.

Season with salt and pepper. Taste and adjust seasoning. 

Chicken & sauce:

Add ginger and garlic and cook for 30 seconds. 

Add slurry and stir to thicken.

If desired, add sesame oil to taste.

Serve.

Beef and Broccoli

Beef and Broccoli

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Sheet Pan Dinners

Yield: 4 Servings

adapted from: eazypeazymealz

Don’t you know that beef and broccoli is all about the sauce? This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

  • 1½lb flank steak
  • 1lb broccoli florets
  • sesame seeds for garnish

Steak Sauce

  • 2TBS oyster sauce
  • 1TBS soy sauce
  • ¼tsp garlic powder
  • ½TBS minced garlic
  • 1tsp sesame oil
  • 1tsp corn starch

Sauce

  • 1TBS oyster sauce
  • 1TBS hoisin sauce
  • 1TBS brown sugar
  • 1TBS soy sauce
  • ⅓cup vegetable stock
  • ¼tsp red pepper flakes or to taste

Preheat oven to 425°F.

Place the flank steak on a half-sheet pan.

In a small bowl mix the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.

Pour over flank steak and spread evenly over the top.

Bake for 15-17 minutes depending on the thickness of the steak.

While the steak cooks, blanch the broccoli for 90 seconds in boiling water. Remove to ice water.

Meanwhile, mix sauce ingredients: oyster sauce, hoisin sauce, brown sugar, soy sauce, vegetable stock, and red pepper flakes, in a medium sized bowl, whisking until smooth.

When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).

Return steak and any juices to the pan.

Dump broccoli over the top of the steak.

Pour sauce over the top of all of it and stir to mix it all together.

Return to 425°F oven and bake an additional 5-8 minutes until broccoli is fork tender.

Remove from oven. Top with sesame seeds, stir well to coat everything in sauce.

Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.

Balsamic Pork Tenderloin

Balsamic Pork Tenderloin

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with Baby Potatoes & Broccoli

Sheet Pan Dinners

Yield: 4 to 6

Adapted from: Carlsbad Cravings

This Roasted Balsamic Pork Tenderloin recipe is buttery tender and seeping with double the flavor from a spice rub and tantalizing sweet and tangy balsamic, herb sauce. This recipe may look impressive but is deceptively easy to make AND a meal-in-one if you include the optional sheet pan potatoes and broccoli (or pick your favorite veggies!). This Balsamic Pork Tenderloin is prep ahead friendly, freezer friendly and makes fantastic leftovers. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe! Serve it up with a Caesar Salad and breadsticks for a complete meal the whole family will gobble up.

Pork and veggies:

  • 1pkg. pork tenderloins, 2 pieces, 2 – 2½ lbs. total trimmed
  • 3cups broccoli florets (optional)
  • 1lb baby Dutch potatoes, quartered or halved if smaller (optional)
  • vegetable and olive oil
  • salt and pepper
  • 2-3TBS butter sliced into 6 pads

Pork brine:

  • ¼cup kosher salt
  • 4cups warm water
  • 3TBS balsamic vinegar
  • 2TBS brown sugar
  • 1cup ice cubes

Spice mix:

  • 1TBS chili powder
  • 1TBS garlic powder
  • 1tsp salt
  • 1tsp onion powder
  • ½tsp paprika
  • ¼tsp pepper

Balsamic sauce

  • ⅓cup balsamic vinegar
  • 2TBS honey
  • 1½TBS Dijon mustard
  • ½tsp dried oregano
  • ½tsp dried basil
  • ½tsp dried thyme
  • ¼tsp red pepper flakes

Prep:

Preheat oven to 400°F.

Line and spray a half-sheet pan with cooking spray.

Lay out two long pieces of foil that will be used to enclose each tenderloin separately after searing.

Brine:

In a gallon-size freezer bag (I prop it up in a larger bowl), mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice then add the pork (make sure pork is submerged). Brine for exactly 20 minutes (meanwhile see steps below). Remove pork from brine, RINSE and pat very dry. The pork can become mealy if left in the brine any longer than 20 minutes.

Spice mix and sauce:

While the pork is brining, whisk together all of the Spice Mix ingredients in a small bowl. Remove 1 tsp to use on the vegetables. In a separate medium bowl, whisk together the Balsamic Sauce ingredients. Lastly, prepare the veggies:

Potatoes (optional):

Add potatoes to the prepared half-sheet pan. Toss with 1 TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper then spread into an even layer. Bake potatoes at 400°F  for 15 minutes then remove the pan from the oven.

Broccoli (optional):

Push the par-cooked potatoes to one side of the half-sheet pan (keep in a single layer). Add the broccoli and toss with ½ TBS Balsamic Sauce, 1 TBS olive oil, ½ tsp reserved Spice Mix, ¼ tsp salt and ⅛ tsp pepper. Push to the opposite side of the pan in a single layer. Set aside.

Spice and sear pork:

Evenly rub the dried pork all over with spice mix. Heat 2 TBS vegetable oil in a large cast-iron skillet over medium-high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until golden, then transfer to prepared foil.

Add balsamic sauce:

Fold up the foil around the sides of the tenderloins. Pour half of the balsamic sauce over each tenderloin, then top each tenderloin with 3 pads of butter. Bring up the sides of the foil and completely enclose each tenderloin (see photos in post). Transfer pork pouches to the middle of the baking sheet in between the vegetables.

Bake:

Bake at 400°F until pork registers between 145 and 150°F at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle. To check the temperature, insert a digital probe thermometer through foil as it bakes or check with an instant read thermometer. Note, you may need to remove one tenderloin from the oven before the other. Your vegetables should be done at the same time as the pork, but if not, remove the pork and continue roasting vegetables an additional 5-10 minutes or until tender.

Rest:

When pork is done, transfer it to a heat proof surface and open the top of the foil (be careful, a lot of steam will escape), let stand 10 minutes before slicing. Spoon the accumulated balsamic butter sauce in the bottom of the foil over top the sliced pork. Season with additional salt and pepper to taste.

Cashew Chicken

Cashew Chicken

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Yield: 4 Servings

adapted from: recipecritic

Sheet Pan Cashew Chicken is an easy weeknight meal with all the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.

For the sauce:

  • 6TBS low sodium-soy sauce
  • 1TBS hoisin sauce
  • ¾TBS apple cider vinegar
  • 2TBS honey
  • 1tsp toasted sesame oil
  • ½tsp fresh minced ginger
  • 2cloves garlic minced
  • 2TBS cornstarch
  • ½cup water plus more as needed to thin out sauce

For the chicken and vegetables:

  • 2medium skinless boneless chicken thighs or breasts cut into 1-inch cubes
  • salt and pepper
  • 1½cups broccoli florets
  • 1red bell pepper cut into chunks
  • ½green bell pepper cut into chunks (optional – for extra color)
  • ½red onion cut into narrow wedges (optional)
  • ⅔cup roasted unsalted cashews

Optional garnishes:

  • toasted sesame seeds and chopped green onions


For the sauce:

In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

Preheat oven to 400°F.

Line a half sheet pan with parchment paper or foil coated with cooking spray and set aside.

Season chicken with salt and pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.

Cook in preheated oven for 8 minutes then remove the pan.

Arrange the broccoli florets, bell peppers, onions, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.

Remove pan from oven and drizzle with remaining sauce.

Serve over rice and garnish with green onions and toasted sesame seeds, if desired.

Pork Chops with Mustard-Garlic Sauce

Pork Chops with Mustard-Garlic Sauce

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with Potatoes, and Broccoli

Yield: 4

ATK

Roasting the vegetables while cooking the pork means this dinner comes together in less than an hour. Roasting unpeeled garlic cloves with potatoes and broccoli rendered them sweet and creamy. The roasted garlic added depth and body to a creamy mustard pan sauce.

  • 1½lb small red potatoes, unpeeled, halved
  • 6TBS extra-virgin olive oil, divided
  • 10garlic cloves, unpeeled
  • 2tsp table salt, divided
  • 1½tsp pepper, divided
  • 1lb broccoli florets, cut into 2-inch pieces
  • 48- to 10-oz bone-in pork rib chops, ¾ to 1 inch thick, trimmed
  • ½cup chicken broth
  • ⅓cup heavy cream
  • 2TBS grainy mustard
  • 2tsp lemon juice

Prep and roast vegetables:

Adjust oven rack to lowest position and heat oven to 475°F.

Toss potatoes, 3 TBS oil, garlic, ½ tsp salt, and ½ tsp pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes.

Toss broccoli with 2 TBS oil and ½ tsp salt and scatter over and around potatoes. Roast until vegetables are tender and browned, about 20 minutes. Squeeze garlic from the skin and chop fine.

Pork:

Meanwhile, pat pork dry with paper towels and sprinkle with remaining 1 tsp salt and 1 tsp pepper.

Heat the remaining 1 TBS oil in 12-inch nonstick skillet over medium-high heat until just smoking.

Add pork and cook until browned and registers at 140°F, about 6 minutes per side. Transfer pork to platter.

Sauce:

Add broth and cream to the now-empty skillet and cook over medium-high heat until slightly thickened, about 3 minutes. Stir mustard, lemon juice, garlic, and any accumulated pork juices into sauce.

Serve:

Divide pork chops between plates. Add potatoes and broccoli beside pork. Drizzle sauce over pork.