BBQ Chicken

This was a very simple recipe from Hello Fresh. It was a welcome today for me since I wasn't really
feeling the urge to cook. I didn't want to eat out either, so something easy was just the ticket. 

There's nothing fancy about this recipe. It could be repeated easily. Baking chicken and potatoes is pretty basic. 

Overall it was tasty. I left notes in the directions below for a few items. I didn't particularly care of the BBQ sauce and seasoning they included. But I ate it anyhow. 

BBQ Chicken
Recipe from Hello Fresh

• 5 teaspoon White Wine Vinegar
• 4 ounce Coleslaw Mix
• 4 tablespoon BBQ Sauce
• 2 tablespoon Mayonnaise
• 1 unit Seasoned Precooked Potato Slices
• ½ cup Cheddar Cheese
• 12 ounce Chicken Cutlets
• 1 tablespoon Sweet and Smoky BBQ Seasoning

 Adjust rack to middle position and preheat oven to 425 degrees.

Pat chicken dry with paper towels and season all over with BBQ seasoning, salt, and pepper.

Place chicken on one side of oven-ready tray (JW Note: Hello Fresh sent a recyclable tray. I didn’t think the two chicken cutlets and the potatoes would fit well in it, so I lined a baking sheet with aluminum foil and used that instead.)

Open package of potatoes and drain off any excess liquid. Place potatoes in a medium microwave-safe bowl, separating any pieces that are stuck together. Cover with plastic wrap; poke a few holes in wrap and microwave 3 minutes. Toss with a drizzle of oil and a pinch of salt. (JW Note: These were small potatoes, like mini Yukon golds. If you make this, simply slice them in 1/2inch discs. The prepackaged potatoes were already slightly cooked. Putting them in the microwave didn’t make any sense to me. I did it, and they turned out perfectly cooked in the end.)

Transfer seasoned potatoes to opposite side of tray from chicken. Bake in the middle until chicken is cooked through and potatoes are browned, 25-30 minutes.

Meanwhile, wash and dry bowl used for potatoes. In same bowl, combine coleslaw mix, mayonnaise, half the vinegar, 1⁄2 tsp sugar, salt, and pepper. Refrigerate until ready to serve.

Drizzle BBQ sauce over chicken. Sprinkle cheddar over potatoes and stir to combine until melted. (JW note: I pulled the chicken and potatoes out about 5 minutes before it was done and put the BBQ sauce and cheese on, then put it back in 5 minutes.)

Divide BBQ chicken, cheddar potatoes, and coleslaw between plates in separate sections. Serve.

Baked Teriyaki Chicken

I generally like teriyaki. But I'm pretty particular about what I like. I'm not a fan of saucy sauces from teriyaki places. I like a thick, BBQ consistency in my teriyaki sauce. It's hard to find that sometimes. 

I've made a number of teriyaki chicken recipes and none of them are ever as good as what I get at my local restaurant. And this recipe, I thought would be good. Baking the sauce sometimes thickens it up nicely. 

Generally speaking, this recipe was just meh. It was ok, but not one I'd need to repeat or swoon over. If I had a choice, I'd go buy teriyaki chicken instead of making this one. 

Baked Teriyaki Chicken

Recipe from The Anthony Kitchen

Serves 6

• 3/4 c soy sauce
• 1/2 c lightly packed brown sugar
• 2 1/2 T rice wine vinegar
• 1 tsp ground ginger, separated
• 3/4 tsp garlic powder, separated
• 1 T cornstarch
• 6 boneless, skinless chicken thighs
• 1/4 tsp Kosher salt
• 1/4 tsp black pepper
• 1/4 c sliced green onions (optional)
• 1 tsp sesame seeds (optional)

Preheat the oven to 375°F and have ready a greased 9x13" pan.

Add the soy sauce, brown sugar, rice wine vinegar, 1/2 teaspoon ginger, and 1/2 teaspoon garlic powder to a small saucepan over medium-high heat. Stir and bring the mixture to a boil.

In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Pour it into the sauce and stir. Allow it to simmer and slightly thicken, 2-3 minutes, stirring occasionally.

Pat the chicken thighs dry with paper towels, and place them in the prepared casserole dish. Sprinkle evenly with the salt, pepper, 1/2 teaspoon ginger, and 1/4 teaspoon garlic powder. Rub all over to adhere.

Pour the sauce over the top. Bake for 25-30 minutes, until the chicken is cooked through.

If desired, once the chicken is cool enough to handle, slice it into thin strips, cutting against the grain. Add it back to the casserole dish and toss to coat. Top with sliced green onions and sesame seeds, serve with fluffy white rice, serve, and enjoy!

Loaded Twice Baked Potato Casserole

Photo from Dinner, Dishes and Desserts

You can never go wrong with a baked potato. Load that bad boy up and you have an even better
potato. 

This recipe was delicious, of course. I mean mashed potatoes with sour cream, cheese, green onions and bacon...what's not to like. 

It was a perfect side for the Country Style Beef ribs I made for book club. 

Loaded Twice Baked Potato Casserole

Recipe from Dinners, Dishes and Desserts

Serves 8

• 4 pounds russet potatoes, peeled and chopped into cubes
• 4 cloves garlic, mashed
• 5 Tablespoons butter
• 1 cup sour cream
• 1/2 - 1 cup heavy cream or milk, (amount depends on how creamy you like it)
• 2 cups shredded cheddar cheese
• 12 oz bacon, cooked and crumbled
• 1 Tablespoon salt, (approximately, adjust to taste)
• 1 teaspoon black pepper
• 1/4 cup green onions, finely chopped

Add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain.

Preheat oven to 350 degrees.

Mash potatoes. Stir in butter, sour cream, and heavy cream. Mash further if necessary to get to your desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping).

Pour into 13x9 in baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes until hot and cheese is melted.

Sprinkle with green onions before serving.

Cheesy Garlic Bread Loaf

Photo from Melissa's
Southern Style Kitchen

Man a live this was delicious. I don't make too many garlic breads with cheese, but I was craving it and thought I'd make it for book club. I am so glad I did. 

Pro tip: DO NOT get preshredded cheese. Shred your own. It melts so much better than preshredded. 

There's not a lot to say about this recipe other than MAKE IT! It does feed a lot because the mixture is a little heavy and filling. You won't need seconds necessarily. I really wanted a second piece of bread, but I was stuffed. I kinda regretted it later in the evening. 

Cheesy Garlic Bread Loaf

Recipe from Melissa's Southern Style Kitchen

Serves 20

• 1 large Italian loaf halved lengthwise
• 1/2 cup butter softened
• 1/2 cup real mayonnaise
• 3 clove garlic minced
• 1/2 tsp garlic salt
• 1/2 tsp smoked paprika
• 2 cups shredded colby-jack cheese
• 1 cup shredded mozzarella cheese
• 3 Tbsp grated Parmesan cheese
• 3 thin green onion finely chopped
• 1 tbsp chopped Italian parsley or fresh chives

Preheat the oven to 400°F.

Lay the bread halves crust side down side by side on a baking pan.

In a mixing bowl, whisk together the softened butter, mayonnaise, minced garlic, garlic salt, and paprika until fully combined.

Mix the colby-jack and mozzarella cheese together. Reserve 1 cup.

By hand mix-in 2 cups of shredded cheese, grated Parmesan cheese and green onions into the butter mixture.

Divided evenly between the bread halves spreading from end to end. Sprinkle the reserved shredded cheese on top.

Bake at 400°F for 12 minutes, then increase the oven temperature to the broil setting.

Broil for 3 minutes or until golden and bubbly.

Slice into 1-inch strips, garnish with Italian parsley or chives. Serve immediately.

Honey Lemon Glazed Carrots

Photo from The Food Charlatan

Who doesn't love cooked carrots? I mean, they're delicious. Turns out Sherrie doesn't like them, but the rest of us at book club loved them. 

It was 1pm when I fully read the recipe and it was then I realized it was a slow cooker recipe. Ruh Roh. So I do what I do and I improvised. 

I steamed the carrots for about 15 minutes. Then I tossed them in a sauté pan and finished them with the lemon, honey, parsley and let them cook for another 15 mins - give or take. They turned out amazing. 

Honey Lemon Glazed Carrots

Recipe from The Food Charlatan

Serves 6

• 2 pounds carrots, peeled
• 1/4 c half stick butter
• 1/4 c honey
• zest from 1 lemon, about 2-3 teaspoons
• juice from 1/2 large lemon, about 2 tablespoons
• 1/2 tsp salt
• 2 T chopped parsley or chives, optional

Peel the carrots and chop off the ends. Slice the carrots into medium size pieces. See photo. I prefer larger chunks, but it's totally up to you. (The smaller you chop them, the faster the carrots will cook.)

Add the carrots to your slow cooker.

Melt 1/4 cup butter in a small bowl. Add 1/4 cup honey, zest from 1 lemon, (reserve some for topping finished carrots, if you want) and juice from half a lemon (about 2 tablespoons) and 1/2 teaspoon salt. Stir it all together.

Pour the butter mixture over the carrots and stir it together. Use a spatula to spread the butter up the sides of the crock pot a few inches so that the carrots don't stick to the pot while cooking.

Put the lid on the slow cooker and cook on high for 3 hours or on low for about 5 hours.

Transfer carrots to a serving platter and drizzle with lemon honey glaze.*

Sprinkle with extra lemon zest and chopped parsley or chives.

Country Style Beef Ribs

Photo from Key to My Lime

Look, beef is a way of life for me. It's what's for dinner more often than not. Ribs are a love of the family. I have NEVER made beef ribs. 

Turns out "country style beef ribs" aren't ribs at all. They are cut to appear like ribs, but are often cut from chuck roast or boneless spare ribs (which I guess are technically ribs). 

These were delicious! When I make it again, I'll make my own BBQ sauce. I used Sweet Baby Ray's tonight and it was delicious ... as always.

Country Style Beef Ribs

Recipe from Key to my Lime

Serves 6

• 2 Tablespoons packed light brown sugar
• 2 teaspoons chili powder*
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoon fine sea salt
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 pounds country style beef ribs
• 2 Tablespoons water
• 2 Tablespoons apple cider vinegar
• 1 cup BBQ sauce (I used a smoky BBQ sauce)

Preheat the oven to 300F.

To a small bowl, add the brown sugar, chili powder, garlic powder, cumin, salt, onion powder, pepper, and red pepper flakes. Mix together, then set aside.

To a 9x13 casserole dish, add the beef ribs in a single layer, then sprinkle half the rub over the ribs on all sides. Massage then rub into the ribs with your fingers. Flip the ribs over and repeat on the other side.

Pour the water and apple cider vinegar into the dish (not directly on the ribs to avoid rinsing the rub off). Tightly cover the dish with aluminum foil.

Bake in the preheated oven for 2 hours. After 2 hours, remove the ribs from the oven and check for tenderness by twisting the meat using a fork - it should twist apart easily. If the ribs still aren't tender yet, cover and bake for an additional 30 minutes. Once tender, turn the oven temperature down to 275F, remove the foil, and drain away the liquid.

Generously brush the ribs with BBQ sauce, then place back into the oven, uncovered, for another 30 minutes.

Remove from the oven, brush with more BBQ sauce (if desired), and serve.

Chili Chili Bang Bang Chicken

I wasn't sure how this recipe would be. I'm not usually a fan of baked chicken. It's often too dry even for me. But I'll give this recipe 4 stars.

The panko adds to the texture of the chicken while not adding a ton of flavor. But that bang bang sauce really sets it above everything else. 

I'd order this one again. It was simple and easy to make. 

Chili Chili Bang Bang Chicken

Recipe from Hello Fresh

Serves 2

• 2 Scallions
• 6 milliliters Ponzu Sauce
• 4 tablespoon Mayonnaise
• ½ cup Panko Breadcrumbs
• 1 teaspoon Garlic Powder
• ¾ cup Jasmine Rice
• 12 ounce Chicken Cutlets
• 8 ounce Broccoli
• 1 ounce Sweet Thai Chili Sauce

Adjust rack to top position and preheat oven to 425 degrees.

Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite- size pieces if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. Stir in rice, 1 1⁄4 cups 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.

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

Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

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

Roast on top rack until chicken is browned and cooked through and broccoli is tender, 18 22 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting chicken.

Fluff rice with a fork; season with salt and pepper.

Divide rice, broccoli, and chicken between plates. Drizzle chicken with ponzu chili mayo. Sprinkle everything with scallion greens. Serve.

Creamy Cilantro Steak Bowls

Look! Before you call the authorities to come pick me up because you see something suspiciously like a bell pepper in my bowl, calm down. That's a poblano and I happen to really like them. 

This meal was delicious. I took some liberties and I cooked it differently than they had it set up to cook. Sometimes I don't agree with their method and think I can do it better and quicker. Sometimes I'm right, most the time I am wrong. Tonight I was right! 

For starters, instead of adding salt to my rice, I added some tomato/chicken bouillon powder. I do that a lot when I'm making rice that goes with a Mexican type dish. 

I also didn't "slice" the jalapeno. I put it in with the pepper and onion to sauté instead of putting it on top. 

Overall, I'd order this one again. It'd be easy to repeat too. Nothing in the ingredients is difficult to find and most might have in your own pantry. 

Creamy Cilantro Steak Bowls
Recipe from Hello Fresh

Serves 2

• 1 Long Green Pepper
• 1 Onion
• ¼ ounce Cilantro
• 1 clove Garlic
• 1 Lime
• 1 Jalapeño
• ½ cup Jasmine Rice
• 1.5 tablespoon Sour Cream
• 1 teaspoon Cumin
• 10 ounce Ranch Steak

Peel and mince garlic; set aside 1⁄4 tsp. 

Mince cilantro. 

Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp. 

Zest and quarter lime. 

Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have 1⁄2 tsp. 

Core, deseed, and thinly slice green pepper.

Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. Stir in rice, 3⁄4 cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, 1 TBSP olive oil, [Jenn Note: I didn't add this. I'm not a fan of the texture when oil is added] reserved 1⁄4 tsp garlic, juice from two lime wedges, a pinch of minced jalapeño, a pinch of cumin, salt, and pepper. • Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Pat steak dry with paper towels. Season all over with remaining cumin, salt, and pepper; rub to thoroughly coat. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.

Fluff rice with a fork; stir in lime zest, 1 TBSP butter, salt, and pepper. 

Thinly slice steak against the grain. 

Divide rice between bowls. Top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side.

Griddled Ham & Swiss Sandwich Bar

A ham & swiss sammy is my jam. I love them. It's my favorite deli meat and a winning combination in
my book. So, when I saw this Hello Fresh recipe I knew it was a must. 

It's been a crazy week here with the Niece and her family in town, so two nights I had planned Hello Fresh got changed to dinner with the Niece. I always plan on one night a week of me not wanting to cook and so don't plan on anything. So one of the Hello Fresh meals will be that night. The second one I knew I had to do at lunch and this was the perfect meal. 

I made a few changes in that I didn't set this up as a "bar". I just made the sandwich and I didn't bother with the potatoes.

My main change was I slathered the mayo/mustard combo on the bread inside instead of having it on the side. 

Overall, this was delicious. I'd do it again for sure.

Griddled Ham & Swiss Sandwich Bar
Recipe from Hello Fresh

Serves 2

• 4 tablespoon Mayonnaise
• 8 ounce Smoked Deli Ham
• 2 slice Swiss Cheese
• 1 unit Sliced Dill Pickle
• 2 tablespoon Dijon Mustard
• 4 slice Sourdough Bread
• 16 ounce Potatoes
• 1 tablespoon Fry Seasoning

Adjust rack to top position and preheat oven to 425 degrees. Cut potatoes into 1⁄2-inch-thick wedges.

Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, place mayonnaise and mustard in separate serving bowls (save some mayonnaise and mustard for making the Dijonnaise in Step 5). Arrange family style along with sourdough, ham, Swiss, and pickle for everyone to build their own sandwiches.

Heat a drizzle of olive oil and 1 TBSP butter in a large pan over medium heat. Carefully add sandwiches (for 4 servings, you may need to work in batches; wipe out pan and add more olive oil and butter between batches as necessary). 

Cook, gently pressing with a spatula or heavy-bottomed pan, until cheese melts and bread is golden, 2-4 minutes per side (add another drizzle of olive oil when flipping). TIP: Lower heat and cover with lid if sandwiches begin to brown too quickly.

In a small bowl, combine remaining mayonnaise with remaining mustard.

Halve sandwiches on a diagonal. Divide sandwiches, potato wedges, and any remaining pickle between plates. Serve with Dijonnaise on the side.

Steakhouse-Style Steak & Wedge Salad with Creamy Pan Sauce & Garlic Bread

Happy Labor Day! Nothing says Labor Day like grilling to me. So this Hello Fresh recipe was perfect.
 

Admittedly the steak should have been fried, but you know I can't do that. I grilled that bad boy and boy was it good. The blue cheese dressing for the salad was good. It could have used some more blue cheese to it, but it did it's job well enough. 

I forgot to put the pan sauce on the steak - I swear I always do that. It was a good sauce too. 

I'd make this again. It's barely a recipe really, but I'm counting it. I tossed an heirloom tomato on the side too. Man those are good. Janet has a bumper crop this year so I'm taking any she'll give me. 

Steakhouse-Style Steak & Wedge Salad with Creamy Pan Sauce & Garlic Bread

Recipe from Hello Fresh

Serves 2

• 10 ounce Ranch Steak
• 1 tablespoon Bold & Savory Steak Spice
• 4 ounce Grape Tomatoes
• 1 head Baby Lettuce
• 1 Demi-Baguette
• 2 T Garlic Herb Butter
• 1 T Beef Stock Concentrate
• 1.5 T Sour Cream
• Croutons
• 3 oz Blue Cheese Dressing
• 2 T Parmesan Cheese

Pat steak dry with paper towels and season all over with half the Steak Spice, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a plate. Wipe out pan.

While steak cooks, halve tomatoes. Trim and discard root end from lettuce; quarter lengthwise.

Halve baguette lengthwise and toast until golden. Spread cut sides of baguette halves with half the garlic herb butter; halve on a diagonal.

Add 1⁄4 cup water and stock concentrate to pan used for steak over medium heat. Cook, stirring, until thickened, 1-2 minutes. Remove pan from heat; stir in sour cream and remaining garlic herb butter.

Lightly crush croutons in bag.

Divide steak, lettuce, and garlic bread between plates. Top lettuce with dressing, Parmesan, tomatoes, and croutons. Spoon sauce over steak and serve.