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Onion Crunch Chicken

Onion Crunch Chicken

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with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Yield: 2

Hello Fresh

Chicken breasts brushed with honey mustard dressing, coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling. 😊
Prep: 10 Cook: 30

  • 12oz Potatoes
  • 1oz Crispy Fried Onions
  • ¼cup Monterey Jack Cheese
  • 10oz Chicken Cutlets
  • 1½oz Honey Dijon Dressing
  • 6oz Green Beans
  • 1½TBS Sour Cream
  • salt & pepper
  • 1tsp olive oil
  • 2TBS butter

Prep & make crust:

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

Dice potatoes into ½-inch pieces.

Using your hands, finely crush crispy fried onions in a bowl or bag.

Tip: Once crushed, crispy fried onions should resemble breadcrumbs. Transfer to a small bowl, stir in Monterey Jack.

Reserve 1 TBS dressing in a second small bowl (you’ll use it in step 3).

Cook potatoes:

Place potatoes in a medium pot with enough salted water to cover by 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. Cover to keep warm.

Coat chicken:

Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet.

Evenly spread the tops of chicken with a thin layer of reserved dressing. Mound coated sides of chicken with onion crust, pressing to adhere (no need to coat the undersides).

Roast chicken & beans:

On opposite side of sheet from coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes.

Tip: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

Mash potatoes:

Meanwhile, mash potatoes with sour cream, 2 TBS butter, and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Serve:

Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

Beef Tenderloin with Shrimp

Beef Tenderloin with Shrimp

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with Tarragon Cream Sauce

Yield: 2

Adapted from: Hello Fresh

Pan-seared steaks, smooth mashed potatoes and garlic shrimp are cooked to perfection and topped with a creamy Tarragon mustard sauce.
Prep: 5 Cook: 35

  • 12oz beef steak
  • 10oz shrimp
  • ¼oz tarragon
  • 8oz heavy cream
  • 1½tsp black peppercorns, crushed
  • 10oz yellow potato
  • 1TBS Dijon mustard
  • 8oz broccoli, florets
  • 1oz beef broth concentrate
  • ¼oz parsley
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Roast broccoli:

Cut broccoli into bite-sized pieces. Toss broccoli with 1 TBS oil on a parchment-lined baking sheet. Season with salt. Roast in the top of the oven, until golden-brown, 12-14 min. Meanwhile, cut potatoes into ½-inch pieces. Roughly chop parsley and tarragon leaves.

Cook potatoes:

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Pat steak dry with paper towels, then sprinkle over peppercorns and season with salt.

Cook steak:

Heat a large non-stick pan over medium-high heat. When hot, add ½ TBS oil, then steak. Pan-fry, until golden, 2- to 3-min per side. Remove pan from heat, then transfer steak to another baking sheet. Roast in the middle of the oven, until cooked to desired done-ness, 5- to 9-min.

Cook shrimp:

Heat the same pan over medium heat. When hot, add 1 TBS oil, then shrimp and half the parsley. Cook, stirring occasionally, until shrimp just turns pink, 3- to 4-min. Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside.

Make tarragon sauce:

Add 1 TBS butter and swirl the pan to melt. Add broth concentrate, mustard, half the tarragon, ¼ cup cream and ¼ cup water. Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1- to 2-min.

Finish and serve:

When potatoes are done, drain. Return to the pot, off heat and mash in ¼ cup cream until smooth. Stir in remaining parsley and season with salt.

Slice steak.

Stir any steak juice from the baking sheet into the sauce.

Divide steak, shrimp, mashed potato, and broccoli between plates.

Spoon sauce over steak. Sprinkle remaining tarragon over plate.

Sweet & Smoky Pork Tenderloin

Sweet & Smoky Pork Tenderloin

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with Roasted Broccoli, Mashed Potatoes & Cherry Sauce

Yield: 2

Cinnamon Paprika Spice – A little something smoky and sweet to amp up the flavor of tender roasted pork. Our trick for the creamiest-ever mashed potatoes? Always save a scoop of potato cooking liquid before draining. Adding a few splashes of that starchy liquid while mashing helps your potatoes reach a smooth consistency.

Pork & vegetable:

  • 2scallions
  • 8oz broccoli florets
  • 12oz pork tenderloin
  • 1TBS smoky cinnamon paprika spice

Sauce:

  • ¼tsp smoky cinnamon paprika spice
  • 4TBS cherry jam
  • 2½tsp white wine vinegar
  • 1TBS butter

Mashed potatoes:

  • 12oz potatoes, mixed baby
  • 2TBS sour cream
  • 2TBS butter
  • 2tsp cooking oil
  • 2tsp olive oil

Cook potatoes:

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

Dice potatoes into ½-inch pieces. Place 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.

Keep covered off heat until ready to mash.

Prep & roast broccoli:

Trim and thinly slice scallions.

Cut broccoli florets into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Roast pork:

Meanwhile, pat pork dry with paper towels, rub with a large drizzle of olive oil.

Season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl for the next step, rub pork all over with remaining Cinnamon Paprika Spice.

Place pork on a second baking sheet and roast on middle rack until cooked through, 18-20 minutes.

Transfer to a cutting board to rest for at least 5 minutes.

Make sauce:

To bowl with reserved Cinnamon Paprika Spice, add jam and half the vinegar (save the rest for another use), stir to combine.

Microwave until warm, 30-60 seconds. Stir in 1 TBS butter until melted. Season with salt and pepper.

Mash potatoes:

Mash drained potatoes until smooth, stir in scallions, sour cream, and 1 TBS butter.

If needed, stir in reserved potato cooking liquid a splash at a time until potatoes are creamy.

Season with salt and pepper.

Finish & serve:

Slice pork crosswise. Divide pork, mashed potatoes, and broccoli between plates. Drizzle sauce over pork and serve.

Smoky Cinnamon Paprika Spice Blend

  • 1part ground cloves ¼ tsp
  • 8parts onion powder 2 tsp
  • 8parts ground cinnamon 2 tsp
  • 6parts smoked paprika 1½ tsp
  • 16parts mustard powder 4 tsp
  • 24parts sweet paprika 6 tsp
  • 24parts sugar 6 tsp