Tag Archives: Recipes

Recipe: Kickin’ Crispy Honey Chicken

with Mashed Sweet Potatoes and Roasted Brussels Sprouts

Photo Courtesy: Hello Fresh

By Hello Fresh

Cooking Time: 35 mins Servings: 4 Nutrition: 630 Calories

Ingredients:

  • Butter- 2 tbsp
  • Olive Oil- 2 tsp
  • Vegetable Oil- for frying
  • Brussels Sprouts- 16 oz
  • Sweet Potatoes- 4
  • Chili Peppers- 2
  • Sour Cream- 8 tbsp
  • Panko Breadcrumbs- 1 cup
  • Blackening Spice- 2 tbsp
  • Chicken Cutlets- 20 oz
  • Honey- 2 tbsp

1  PREP.  Place a foil-lined baking sheet on upper rack and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Dice sweet potatoes into ½ inch cubes. Thinly slice chilies, removing ribs and seeds for less heat.     

2  COOK SWEET POTATOES.     Place sweet potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly and return to pot. Using a potato masher or fork, mash with 2 TBSP butter and half the sour cream until smooth. Season with salt and pepper. Keep covered until ready to serve.

3 ROAST BRUSSELS SPROUTS.       Meanwhile, toss Brussels sprouts on preheated baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Arrange cut sides down and roast until browned and tender, 20-25 minutes.

4  BREAD CHICKEN.       Place panko in a shallow dish or bowl; season with salt, pepper, and half the Blackening Spice. Pat chicken dry with paper towels; season with salt, pepper, and remaining Blackening Spice, then brush evenly with remaining sour cream. Working in batches, coat chicken in panko mixture, pressing to adhere. Heat a ¼-inch layer of oil in a large pan over medium-high heat (use a nonstick pan if you have one).

5  COOK CHICKEN.     Once oil is hot, add chicken to pan (working in batches if necessary), reduce heat to medium, and cook until golden brown, 5-7 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and pepper.

6  SERVE.    Divide Brussels sprouts and sweet potatoes between plates. Top with chicken. Drizzle chicken with honey. Garnish with chilies (to taste—they’re spicy).

The Ultimate Healthy Blueberry Crumble

¾ cup (75g) old-fashioned oats (gluten-free if necessary and measured like this)

¼ cup (30g) whole wheat flour or millet* flour (measured like this)

1 tsp. ground cinnamon

2 tbsp. (30mL) pure maple syrup, room temperature

1 ½ tbsp. (21g) unsalted butter, melted

6 cups (840g) blueberries

3 tbsp (24g) cornstarch

Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.

To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.

To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.

Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.

Sizzling Southwestern Chicken

with a Sweet Potato, Bell Pepper, and Feta Jumble

By Hello Fresh

Cooking Time: 30 mins

Servings: 4

Nutrition: 550 Calories

Ingredients:

 

  • Sweet Potatoes- 4
  • Red Bell Pepper- 2
  • Yellow Bell Pepper- 2
  • Scallions- 4
  • Lime- 2
  • Southwest Spice Blend- 2 tsp
  • Chicken Breasts- 24 oz
  • Feta Cheese- 1 cup

1  ROAST SWEET POTATOES.    Wash and dry all produce. Preheat oven to 450 degrees. Peel sweet potatoes, then cut into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender, about 25 minutes total (we’ll be adding more items to the sheet after 10 minutes).

2  PREP.     Core and seed red and yellow bell peppers, then cut into 1-inch squares. Trim, then thinly slice scallions, keeping greens and whites separate. Zest lime into a medium bowl, then cut into halves.

3 RUB AND COOK CHICKEN.       Add 1 tsp Southwest spice (we sent more) and a large drizzle of olive oil to bowl with lime zest and stir to combine. Season with salt and pepper. Pat chicken dry with a paper towel, then add to bowl and rub spice mixture into meat. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 5-6 minutes per side.

4  ROAST BELL PEPPERS.       Once sweet potatoes have roasted 10 minutes, remove sheet from oven. Give sweet potatoes a toss and push toward one side of sheet. Add bell peppers to other side of sheet. Return sheet to oven and roast until both are tender, 12-15 minutes more.

5  MAKE JUMBLE.     Once sweet potatoes and bell peppers are done, add to another medium bowl along with scallion whites, feta cheese, and a squeeze of lime. Toss to combine. Season with salt, pepper, and more lime (to taste).

6  PLATE AND SERVE.     Thinly slice chicken. Divide jumble between plates, then arrange chicken on top. Sprinkle with scallion greens and serve.

Melty Monterey Jack Burgers

Photo courtesy: Hello Fresh

with Red Onion Jam and Zucchini Fries

 

By Hello Fresh

Cooking Time: 35 mins

Servings: 4

Nutrition: 860 Calories

Ingredients:

 

  • Garlic- 2 cloves
  • Red Onion- 1
  • Zucchini- 2
  • Mayonnaise- 3 tbsp
  • Balsamic Vinegar- 4 tbsp
  • Panko Breadcrumbs- 1/2 cup
  • Dried Oregano- 2 tsp
  • Ground Beef- 16 oz.
  • Monterey Jack Cheese- 1 cup
  • Potato Buns- 4
  • Ketchup- 4 tbsp

 

1 PREP Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic until you have ¼ tsp (you may have a clove left over). Halve, peel, and thinly slice onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut each into thin wedges.

2 MAKE AIOLI In a small bowl, mix together 1½ TBSP mayonnaise (we sent more) and as much of the garlic as you like. Season with salt and pepper.

3 MAKE ONION JAM Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until caramelized, 8-10 minutes, tossing occasionally. Stir in balsamic vinegar and 1 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in another small bowl.

4 MAKE ZUCCHINI FRIES While onions are cooking, toss together zucchini and ½ TBSP aioli in a medium bowl until wedges are evenly coated. Add panko, oregano, and a large pinch of salt and pepper and toss so that crumbs stick to zucchini. Spread on a lightly oiled baking sheet. Bake in oven until panko is golden-brown, about 15 minutes, tossing halfway through. TIP: It’s OK if not all the breadcrumbs stick.

5 COOK BURGERS Wash out pan you cooked onions in. Heat a drizzle of oil in same pan over medium-high heat. Shape beef into two 4-inch-wide patties. Season all over with salt and pepper. Add to pan and cook until burgers almost reach desired doneness, 3-5 minutes per side. Top each

with Monterey Jack cheese. Cover pan until cheese melts, about 1 minute.

6 FINISH AND SERVE While burgers cook, split buns in half and place on another baking sheet. Toast in oven until golden, about 3 minutes. Spread split sides of buns with ketchup and remaining aioli. Top each with a burger and as much onion jam as you like. Serve with zucchini fries on the side.

Melty Monterey Jack Burgers

Photo courtesy: Hello Fresh

with Red Onion Jam and Zucchini Fries

 

By Hello Fresh

Cooking Time: 35 mins

Servings: 4

Nutrition: 860 Calories

Ingredients:

  • Garlic- 2 cloves
  • Red Onion- 1
  • Zucchini- 2
  • Mayonnaise- 3 tbsp
  • Balsamic Vinegar- 4 tbsp
  • Panko Breadcrumbs- 1/2 cup
  • Dried Oregano- 2 tsp
  • Ground Beef- 16 oz.
  • Monterey Jack Cheese- 1 cup
  • Potato Buns- 4
  • Ketchup- 4 tbsp

 

  1. PREP Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic until you have ¼ tsp (you may have a clove left over). Halve, peel, and thinly slice onion. Cut zucchini into

3-inch-long pieces, then halve each piece lengthwise. Cut each into thin wedges.

 

  1. MAKE AIOLI In a small bowl, mix together 1½ TBSP mayonnaise (we sent more) and as much of the garlic as you like. Season with salt and pepper.

 

3 MAKE ONION JAM Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until caramelized, 8-10 minutes, tossing occasionally. Stir in balsamic vinegar and 1 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in another small bowl.

 

4 MAKE ZUCCHINI FRIES While onions are cooking, toss together zucchini and ½ TBSP aioli in a medium bowl until wedges are evenly coated. Add panko, oregano, and a large pinch of salt and pepper and toss so that crumbs stick to zucchini. Spread on a lightly oiled baking sheet. Bake in oven until panko is golden-brown, about 15 minutes, tossing halfway through. TIP: It’s OK if not all the breadcrumbs stick.

 

5 TOAST BUNS AND MAKE SALAD Split buns down center, then place on baking sheet with sweet potatoes to toast, 2-3 minutes. In another large bowl, whisk together a pinch of ginger, a pinch of garlic, and a drizzle of oil. Season with salt, pepper, and more garlic and ginger (as desired). Add spring mix and toss to coat.

 

6 FINISH AND SERVE Spread a little sriracha mayo on each bun, then top with a burger and remaining cilantro. Serve with salad, sweet potato, and any remaining sriracha mayo for dipping on the side. TIP: Add a little salad to your burger, if desired.

Meatloaf Balsamico

Photo courtesy: Hello Fresh

with Sweet Potato Mash and Green Beans

By Hello Fresh

Cooking Time: 40 mins.

Servings: 4

Nutrition: 670 Calories

Ingredients:

 

  • Garlic- 2 Cloves
  • Parsley- 1/4 oz
  • Green Beans- 12 oz
  • Yellow Onion- 1
  • Panko Breadcrumbs- 1/2 cup
  • Ground Beef- 16 oz
  • Balsamic Vinegar- 2 tbsp
  • Ketchup- 4 tbsp
  • Sweet Potato- 2
  • Honey- 4 tsp
  • Sliced Almonds- 1 oz

 

  1. PREHEAT AND PREP Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate 1 clove garlic (we sent more). Chop parsley. Trim green beans. Halve and peel onion. Using a box grater, grate one half into a large bowl (use the rest as you like).
  2. BAKE MEATLOAVES Add garlic, parsley, panko, beef, and ½ tsp salt to bowl with onion. Season with pepper, then mix with hands to combine. Form into two 1-inch-tall loaves and place on a lightly oiled baking sheet. In a small bowl, mix 1 TBSP balsamic vinegar (we sent more) and ketchup, then brush onto meatloaves. Bake in oven until no longer pink in center, about 25 minutes total.

3 BOIL SWEET POTATO Peel and chop sweet potato into ½-inch cubes. Place in a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a knife, about 10 minutes. Drain and return to pot.

4.  ROAST GREEN BEANS After meatloaves have baked 10 minutes, remove from oven. Toss green beans on same baking sheet with a drizzle of olive oil and a pinch of salt and pepper. (TIP: Use tongs to avoid burning your hands.) Return to oven and bake until meatloaves are cooked

through and green beans are slightly browned, about 15 minutes more.

5 MASH SWEET POTATO Mash sweet potato in pot with a fork or potato masher until mostly

smooth. (TIP: If potatoes have cooled, quickly reheat over medium-low heat.) Add 1 TBSP butter and honey. Continue mashing to melt butter and combine. Season generously with salt and pepper

6 FINISH AND SERVE When meatloaves and green beans are done, sprinkle almonds over

green beans and toss to combine. Divide meatloaves between plates and serve with sweet potato mash and green beans on the side

Chicken Recipe

By Hello Fresh

 

Cooking Time:  30 mins

Servings: 4

Nutrition: 540 Calories

Ingredients:

24 Oz. Yukon Gold Potatoes

1/2 Cup Panko Breadcrumbs

1/2 Cup Parmesan Cheese

2 Tsp. Garlic Powder

24 Oz. Chicken Breasts

6 Tbsp Sour Cream

1 Lemon

10 Oz. Baby Spinach

 

Preparation:

  1. Prep and roast potatoes. Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into 3/4-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 mins, tossing halfway through.
  2. Make crust. Meanwhile, combine panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
  3. Pound chicken. Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until 1/2-inch thick. Season with salt and pepper. Repeat with remaining chicken breasts.
  4. Crust and bake chicken. Place chicken on a lightly oiled baking sheet and brush tops with 2 tbsp sour cream. Press panko mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 mins.
  5. Make salad. Halve lemon. Cut one half into wedges. In a large bowl, combine 1 tbsp sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.
  6. Plate and serve. Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.

Meatballs On Top of Cavatappi

With Broccoli and Pesto Cream Sauce

By Hello Fresh

30 min.

Cooking Time: 30 min.

Servings: 4

Nutrition: 880 Calories

Ingredients:

Lemon- 1 whole

Ground Turkey- 16 oz.

Pesto- 6 oz.

Panko Breadcrumbs- 1/2 Cup

Cavatappi Pasta- 12 oz.

Broccoli Florets- 8 oz.

Sour Cream- 8 Tbsp.

Parmesan Cheese- 1/2 Cup

Preparation:

  1. Preheat and Prep. Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Zest lemon until you have 1 tsp zest, then cut lemon into wedges.
  1. Shape meatballs. In a large bowl, mix together turkey, 2 TBSP pesto, panko, and a pinch of salt and pepper until just combined. Gently shape mixture into golf-ball-sized meatballs with hands- you should have about 12. TIP: Splash a little water on your hands to keep meat from sticking.
  1. Bake meatballs. Place meatballs on a lightly oiled baking sheet. Bake in oven until fully cooked through and no longer pink in center, 12-15 minutes, flipping halfway through.
  1. Boil pasta and broccoli. Meanwhile, add cavatappi to pot of boiling water. Cook 6 minutes, stirring occasionally, then add broccoli to pot. Continue cooking until cavatappi is al dente and broccoli is tender, about 3 minutes more. Carefully ladle out and reserve 1 cup pasta cooking water, then drain. Return cavatappi and broccoli to pot.
  1. Drain and combine. Add sour cream, remaining pesto, and meatballs to pot. Stir to combine, adding enough pasta cooking water to create a thick sauce that coats everything.
  1. Plate. Divide pasta mixture between plates. Sprinkle with Parmesan and lemon zest (to taste). Serve with lemon wedges on the side for squeezing over.

Melty Monterey Jack Burger

MELTY MONTEREY JACK BURGER bww08-r05-fed05905-1

with Red Onion Jam and Zucchini Fries

By Hello Fresh

 

Cooking Time: 35 min.

Servings: 2

Nutrition: Calories: 860

Ingredients:

  • Garlic- 1 Clove
  • Red Onion- 1
  • Zucchini- 1
  • Mayonnaise- 1 ½ TBSP
  • Balsamic Vinegar- 2 TBSP
  • Panko Breadcrumbs- ¼ Cup
  • Dried Oregano- 1 tsp
  • Ground Beef- 8 oz.
  • Monterey Jack Cheese- ½ Cup
  • Potato Buns- 2
  • Ketchup- 2 TBSP

Preparation:

  1. prep Wash and dry all produce. Preheat oven to 450 degrees. Mince or grate garlic until you have ¼ tsp (you may have a clove left over). Halve, peel, and thinly slice onion. Cut zucchini into 3-inch-long pieces, then halve each piece lengthwise. Cut each into thin wedges.
  1. Make Aioli In a small bowl, mix together 1½ TBSP mayonnaise (we sent more) and as much of the garlic as you like. Season with salt and pepper.
  1. Make Onion Jam Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until caramelized, 8-10 minutes, tossing occasionally. Stir in balsamic vinegar and 1 tsp sugar. Continue cooking until syrupy, 1-2 minutes more. Season with salt and pepper. Remove from pan and set aside in another small bowl.

 

  1. Make Zucchini Fries While onions are cooking, toss together zucchini and ½ TBSP aioli in a medium bowl until wedges are evenly coated. Add panko, oregano, and a large pinch of salt and pepper and toss so that crumbs stick to zucchini. Spread on a lightly oiled baking sheet. Bake in oven until panko is golden-brown, about 15 minutes, tossing halfway through. TIP: It’s OK if not all the breadcrumbs stick.

 

  1. Cook burgers Wash out pan you cooked onions in. Heat a drizzle of oil in same pan over medium-high heat. Shape beef into two 4-inch-wide patties. Season all over with salt and pepper. Add to pan and cook until burgers almost reach desired doneness, 3-5 minutes per side. Top each with Monterey Jack cheese. Cover pan until cheese melts, about 1 minute.

 

  1. Finish and serve While burgers cook, split buns in half and place on another baking sheet. Toast in oven until golden, about 3 minutes. Spread split sides of buns with ketchup and remaining aioli. Top each with a burger and as much onion jam as you like. Serve with zucchini fries on the side.

One Pot Italian Wedding Soup

ONE-POT ITALIAN WEDDING SOUP

with Pork Meatballs and Kale 

By Hello Freshbwitalian-wedding-soup-92e6ff40-1 

Cooking Time: 35 min.

Servings: 2

Nutrition: Calories 678

Ingredients:

  • Yellow Onion- 1
  • Carrot- 1
  • Garlic- 2 Cloves
  • Ground Pork- 8 oz.
  • Ricotta Cheese- ¼ Cup
  • Panko Breadcrumbs- 1 TBSP
  • Italian Seasoning- 1 TBSP
  • Chicken Stock Concentrates- 2
  • Israeli Couscous- ½ Cup
  • Kale- 4 oz.
  • Parmesan Cheese- ¼ Cup

Preparation:

  1. Prep. Wash and dry all produce. Halve, peel, and chop onion. Peel carrot, then halve lengthwise. Slice into thin halfmoons. Mince or grate garlic.
  2. Make meatball mix. Combine pork, ¼ cup ricotta cheese, 2 TBSP panko, a pinch of salt, half the garlic, and half the Italian seasoning in a large bowl. Gently mix just until blended.
  3. Start soup. Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add onion, carrot, remaining garlic, remaining Italian seasoning, and a pinch of salt and pepper. Cook until softened, 3-5 minutes, stirring occasionally. Add 4 cups water and stock concentrates. Bring to a boil, then reduce heat and let sim
  4. Form meatballs. While soup simmers, form meatballs: shape meatball mix into round balls (use about a heaping TBSP for each). Repeat until all of mixture is used. TIP: Be gentle with the meat— overworking it will cause the meatballs to become dense.
  5. Finish soup. Stir couscous into soup, then carefully drop in meatballs. Return to a simmer and cook until meatballs are no longer pink on outside, about 3 minutes. Add half the kale from the package (use the rest as you like). Cook until leaves are tender and couscous is al dente, about 4 minutes. Season to taste with salt and pepper.
  6. Finish and serve. Ladle soup into bowls. Sprinkle Parmesan over each bowl and serve.

Jammy Fig and Brie Grilled Cheese

with Arugula Mushroom Salad  bw-fig-and-brie-grilled-cheese-31750705

By Hello Fresh 

A classic grilled cheese hits the spot for breakfast or lunch. But if you’re going to do it for dinner, you gotta spiff it up. Our version is just fancy enough with brie and sweet fig jam, though all that melty cheese will still take you to a comfy, cozy place. We’re adding on an arugula mushroom salad not just because it’s delish, but also to help keep things classy.

 

Cooking Time: 25 min.

Servings: 2

Nutrition: Energy (kJ)2163 kJ, Calories517 kcal, Fat30 g, Saturated Fat15 g, Carbohydrate48 g, Sugar10 g, Dietary Fiber6 g, Protein21 g, Cholesterol76 mg, Sodium753 mg

 

Ingredients:

  • Argula- 4 ounce
  • Button Mushrooms- 4 ounce
  • Fig Jam- 1 ounce
  • Whole Wheat Bread- 4 slice
  • Pepper- unit
  • Olive Oil- 2 teaspoon

Preparation:

  1. Wash and dry all produce. Preheat oven to 400 degrees. Strip rosemary leaves from stems. Discard stems. Finely chop leaves. Thinly slice mushrooms.
  2. Toss mushrooms with a drizzle of olive oil, rosemary, and a pinch of salt and pepper on a baking sheet. Roast in oven until browned and lightly crisped, 12-15 minutes.
  3. Meanwhile, cut brie cheese into thin slices. Spread fig jam on one side of two of the bread slices. Top jammy sides with brie slices. Place remaining slices of bread on top of each to create two sandwiches.
  4. Melt 1 TBSP butter in a large pan over medium-low heat. Add sandwiches and cook until nicely browned on outside and melty inside, 4-5 minutes per side.
  5. While sandwiches cook, toss mushrooms with arugula, a large drizzle of balsamic vinegar (we sent more), and a drizzle of olive oil in a large bowl. Season with salt and pepper.
  6. Slice sandwiches in half and serve with salad.

 

Classic Poblano Beef Chili

Classic Poblano Beef Chilispicy-poblano-chili-57cda55f

with Jack’s Borlotti Beans

By Hello Fresh

Chili is a game-day grub staple for good reason: it scores a touchdown with pretty much every person’s palate, no matter which team they’re rooting for. In this version, we’re heating things up with poblano peppers, borlotti beans, ground beef, and the dynamic spice duo of chili powder and cumin, then cooling it down just a tad with a dollop of sour cream.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories777 kcal, Fat40 g, Saturated Fat16 g, Carbohydrate53 g, Sugar11 g, Dietary Fiber17 g, Protein52 g, Cholesterol145 mg, Sodium1098 mg

Ingredients:

  • Ground Beef- 10 ounce
  • Garlic- 2 Cloves
  • Cumin- 1 teaspoon
  • Crushed Tomatoes- 1 box
  • Cheddar Cheese- ½ Cup
  • Scallions- 2 unit
  • Salt- unit
  • Poblano Pepper- 1 unit
  • Chili Powder- 1 teaspoon
  • Vegetable Stock Concentrate- 1 unit
  • Borlotti Beans- 1 box
  • Sour Cream- 4 tablespoon
  • Vegetable Oil- 1 teaspoon
  • Pepper- unit

Preparation:

  1. Wash and dry all produce. Thinly slice scallions. Mince or grate garlic. Drain and rinse Jack’s borlotti beans. Core, seed, and remove white ribs from poblano pepper. Cut into ½-inch squares.
  2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef and break into pieces with a spatula or wooden spoon. Cook until crisped at the edges and no longer pink, 5-6 minutes, stirring occasionally. Season with salt and pepper. Remove from pan and set aside.
  3. Remove pan from heat and carefully pour out and discard any oil left by beef. Return to heat and add scallions, poblano, and garlic. Cook until lightly browned and softened, about 6 minutes, tossing.
  4. Add chili powder and cumin to pan and stir to coat the veggies. Cook until aromatic, about 30 seconds. Season with salt and pepper.
  5. Stir in stock concentrate, Jack’s borlotti beans, crushed tomatoes, beef, and 1 cup water. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until thick and saucy, about 10 minutes. Season with salt and pepper.
  6. Divide chili between bowls. Sprinkle with cheddar and a dollop of sour cream.

 

Citrus Skillet Shrimp

citrus-skillet-shrimp-b39cb81f-1bwCITRUS SKILLET SHRIMP

over Basmati Rice

By Hello Fresh 

Cooking Time: 30 min.

Servings: 2

Nutrition: 530 cal, Fat: 20 g, Sat. Fat: 3 g, Protein: 30 g, Carbs: 64 g, Sugar: 10 g, Sodium: 638 mg, Fiber: 8 g

Ingredients:

  • Basmati Rice- ½ Cup
  • Red Onion- 1
  • Poblano Pepper- 1
  • Garlic- 2 Cloves
  • Green Olives- 1 oz.
  • Orange- 1
  • Lemon- 1
  • Oregano- ¼ oz.
  • Shrimp- 10 oz.

Preparation:

  1. Cook rice. Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
  2. Prep. Wash and dry all produce. Halve, peel, and thinly slice onion. Halve poblano lengthwise and remove the core and white ribs. Cut crosswise into thin strips. Thinly slice garlic and green olives. Zest, halve, and juice orange and lemon into a small bowl. Pick oregano leaves from stems and roughly chop. Discard stems.
  3. Cook veggies. Heat 1 TBSP olive oil in a large pan over medium high heat. Add poblano and onion and cook until softened and slightly charred, about 5 minutes, tossing occasionally.
  4. Cook aromatics. Add garlic, olives, oregano, and half the citrus juice to pan. Reduce heat to medium and cook until fragrant, 2-3 minutes, tossing.
  5. Cook shrimp. Season shrimp with salt and pepper. Add to pan with 1 TBSP olive oil. Cook until pink and just firm, 3-5 minutes, tossing occasionally. Pour in remaining juice, along with 1 tsp orange zest and 1 tsp lemon zest. Toss and season with salt and pepper.
  6. Finish and plate. Fluff rice with a fork. Season to taste with salt, pepper, and remaining citrus zest. Divide rice between plates and top with shrimp and its sauce.tossing occasionally.

Balsamic Onion Burgers

Balsamic Onion Burgers 

with Crispy Cauliflower Oven Fries

By HelloFresh 

Cooking Time: 30 min.

Servings: 2

Nutrition: 684 cal, Fat: 37 g, Sat. Fat: 10 g, Protein: 32 g, Carbs: 56 g, Sugar: 11 g, Sodium: 421 mg, Fiber: 7 g

Ingredients:

  • Cauliflower Florets- 10 oz.
  • Panko- ¼ Cup
  • Red Onion- 1
  • Garlic- 1 Clove
  • Balsamic Vinegar- 1 TBSP
  • Ground Beef- 8 oz.
  • Dried Oregano- 1 TBSP
  • Mayonnaise- 1 TBSP
  • Brioche Buns- 2

Preparation:

  1. Preheat oven and roast cauliflower. Wash and dry all produce. Preheat oven to 425 degrees. Toss cauliflower with panko, a large drizzle of oil, and a pinch of salt and pepper in a medium bowl. Transfer to a baking sheet and roast until golden brown, about 25 minutes. TIP: Don’t worry if a few crumbs fall off.
  2. Prep. Halve, peel, and thinly slice onion. Mince or grate 1 clove garlic (save remaining clove for another use).
  3. Cook onion. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook until softened, 4-5 minutes, tossing occasionally. Stir in 1 TBSP balsamic vinegar (we sent more) and reduce heat to low. Cook until very soft, about 10 minutes. Season with salt and pepper. Remove from pan and set aside.
  4. Make burgers. Shape ground beef into two 1-inch-thick patties with your hands. Season with dried oregano, salt, and pepper. Carefully wipe out pan you cooked onions in with a paper towel, then heat a drizzle of oil in pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
  5. Make garlic aioli. Combine 1 TBSP mayonnaise (we sent more) and garlic (to taste) in a small bowl. (TIP: Start with a pinch of garlic, then go up from there.) Season with salt and pepper. Split buns in half, place on another baking sheet, and toast in oven until golden brown, 3-5 minutes.
  6. Serve. Spread garlic aioli on buns and top each with a burger and onion. Serve with crispy cauliflower on the side.

Rapid Maple Balsamic Chicken

RAPID MAPLE BALSAMIC CHICKEN

with Sweet Potatoes and Broccoli

By Hello Fresh 

Cooking Time: 20 min.

Servings: 2

Nutrition: 567 cal, Fat: 22 g, Sat. Fat: 10 g, Protein: 46 g, Carbs: 48 g, Sugar: 15 g, Sodium: 268 mg, Fiber: 8 g

Ingredients:

  • Broccoli Florets- 8 oz.
  • Sweet Potatoes- 2
  • Chicken Breasts- 12 oz.
  • Balsamic Vinegar- 2 TBSP
  • Maple Syrup- 2 tsp
  • Sweet and Smoky Spice Blend- 1 tsp

Preparation:

  1. Preheat oven and roast broccoli. Wash and dry all produce. Preheat oven to 450 degrees. Place broccoli florets on a baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Roast until crispy and lightly browned, about 15 minutes.
  2. Microwave sweet potatoes. Meanwhile, prick sweet potatoes all over with a fork. Put on a plate and microwave on high until very tender, about 10 minutes.
  3. Sear chicken While broccoli and sweet potatoes cook, heat a drizzle of oil in a large pan over mediumhigh heat. Season chicken all over with salt and pepper. Add to pan and cook until browned and no longer pink in center, about 5 minutes per side. Remove from pan and set aside.
  4. Make glaze. Add balsamic vinegar to pan and simmer until thickened but not completely evaporated, 1-2 minutes. Add 3 tsp maple syrup (we sent more) and simmer until very thick and sticky, about 1 minute. Add ½ TBSP butter and stir until melted. Return chicken to pan and toss to coat.
  5. Split sweet potatoes. Split sweet potatoes down the middle and season with salt and pepper. Top each half with ½ TBSP butter and sprinkle with a pinch of sweet and smoky spice blend (to taste). Lightly mash with a fork to incorporate.
  6. Serve. Arrange sweet potatoes on plates with chicken and broccoli. Drizzle over any remaining glaze.

Chicken Satay Skewers

CHICKEN SATAY SKEWERSrecipe-cropped

with Sriracha and Peanut Sauce

By Hello Fresh

Cooking Time: 35 min.

Servings: 2

Nutrition: 632 cal, Fat: 16 g, Sat. Fat: 4.5 g, Protein: 50 g, Carbs: 74 g, Sugar: 8 g, Sodium: 507 mg, Fiber: 5 g

Ingredients:

  • Wooden Skewers- 4
  • Garlic- 1 Clove
  • Lime- 1
  • Jasmine Rice- ¾ Cup
  • Chicken Tenders- 12 oz.
  • Coconut Milk- ¼ Cup
  • Soy Sauce- 2 tsp.
  • Justin’s Peanut Butter- 2 TBSP
  • Sesame Oil- 1 ½ tsp
  • Snow Peas- 8 oz.
  • Sriracha- 1 tsp

Preparation:

  1. Preheat and prep. Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Put skewers in a large bowl and cover with water to soak. In a small pot, bring 1½ cups water and a pinch of salt to a boil. Mince or grate garlic. Halve lime.
  2. Cook rice. Add rice to boiling water, cover, and reduce to a simmer until tender, 15-20 minutes.
  3. Make satay skewers. Toss chicken in a large bowl with TBSP coconut milk (we sent more), a big squeeze of lime juice, 1½ tsp soy sauce, half the garlic, and ½ tsp sugar. Season with salt and pepper. Thread chicken onto skewers. Place on a lightly oiled baking sheet. Broil until cooked through, about 15 minutes.
  4. Make peanut sauce. In a medium bowl, stir together peanut butter, 1½ tsp sesame oil, ½ tsp soy sauce, 1 TBSP coconut milk, 2 TBSP water, ½ tsp sugar, and as much remaining garlic as you like (add a pinch and go up from there). Taste and adjust flavor with a squeeze of lime or a pinch of salt, if desired.
  5. Cook snow peas. With 5 minutes left to go on chicken, spread snow peas on top of baking sheet (you may need a second sheet) and drizzle with oil. Season with salt and pepper. Return to oven and bake until snow peas are tender and lightly crisped, 3-5 minutes.
  6. Plate. Serve satay skewers on a bed of rice with snow peas. Drizzle with peanut sauce and sriracha.

Honey Mustard Glazed Chicken

HONEY MUSTARD GLAZED CHICKEN

with Baked Veggies 

By Hello Freshau-honey-mustard-chicken-6728f818-1 

Cooking Time: 40 min

Servings: 2

Nutrition: 526 cal, Fat: 16 g, Sat. Fat: 2 g, Protein: 47 g, Carbs: 51 g, Sugar: 17 g, Sodium: 322 mg, Fiber: 7 g

Ingredients:

  • Red Onion- 1
  • Zucchini- 1
  • Sweet Potato- 12 oz.
  • Garlic- 1 Clove
  • Honey- 2 tsp.
  • Whole Grain Mustard- 1 TBSP
  • White Wine Vinegar- 1 tsp
  • Chicken Breast- 12 oz.
  • Parsley- ¼ oz.

Preparation:

  1. Preheat and prep. Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and cut red onion into wedges. Halve zucchini lengthwise, then cut into ½-inch-thick half-moons. Cut sweet potato into 1-inch cubes. Place veggies on a baking sheet. Toss with 1 TBSP olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 25-35 minutes.
  2. Make marinade. Meanwhile, mince or grate garlic. Whisk garlic, honey, 1 TBSP whole grain mustard, 1 tsp white wine vinegar, and 1 TBSP olive oil in a medium bowl. Season generously with salt and pepper. Stir to combine.
  3. Marinate chicken. Place chicken in marinade and toss to coat.
  4. sear chicken Heat a medium ovenproof pan over medium-high heat. Remove chicken from marinade and sear in pan until no longer pink on outside, 2-3 minutes on each side. Brush chicken with marinade as it cooks.
  5. Bake chicken. Once chicken is browned and sticky, pour over any remaining marinade. (TIP: If you don’t have an ovenproof pan, transfer chicken and marinade to a baking dish.) With 8-10 minutes to go on veggies, transfer pan with chicken to oven. Roast until chicken is firm and juices run clear when cut.
  6. Divide chicken and veggies between plates. Drizzle with any remaining sauce from pan. Tear leaves from parsley and sprinkle on top.

Upgraded Steak And Potatoes

UPGRADED STEAK AND POTATOES

with Green Beans Amandinerecipe-cropped

By Hello Fresh

Cooking Time: 30 min.

Servings: 2

Nutrition: 709 cal, Fat: 34 g, Sat. Fat: 10 g, Protein: 46 g, Carbs: 53 g, Sugar: 13 g,  Sodium: 570 mg, Fiber: 9 g

Ingredients:

  • Sweet Potato- 12 oz.
  • Green Beans- 6 oz.
  • Thyme- ¼ oz.
  • Sirloin Steak- 12 oz.
  • Beef Demi Glace- 1
  • Sliced Almonds- 1 oz.

Preparation:

  1. Preheat oven and prep ingredients. Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into ½-inch cubes. Strip thyme leaves off stems and finely chop leaves. Toss sweet potatoes on a baking sheet with half the thyme, a large drizzle of olive oil, and a pinch of salt and pepper.
  2. Roast potatoes. Bake sweet potatoes until golden brown, about 25 minutes, tossing halfway through. Trim woody stem ends of green beans. (You can sit back and relax for 10 minutes while the potatoes cook).
  3. Roast green beans. With about 15 minutes left to go on potatoes, add green beans to same baking sheet and toss with a large drizzle of olive oil. Season with salt and pepper. Return to oven and roast until golden brown, about 15 minutes.
  4. Cook steak. Heat a large drizzle of olive oil in a large pan over mediumhigh heat. Season steak on all sides with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and let rest 5 minutes.
  5. Make pan-sauce. Add demi glace, ¼ cup water, and remaining thyme to same pan. Scrape up any browned bits from bottom of pan. Bring to a simmer over medium-high heat until thickened, 1-2 minutes. Remove from heat and swirl in 1 TBSP butter. Taste and season with salt and pepper.
  6. Finish and plate. Sprinkle almonds onto baking sheet with green beans and sweet potatoes. Thinly slice steak and serve next to veggies. Drizzle with pan sauce.5 minutes.