Hot Honey Pepperoni Strombolis

If you've never had stromboilis, but like pizza, you're in for a treat. Stromboli is basically the same as a calzone only folded in threes instead of in half. 

Fresh pizza dough is really the best way to start homemade pizza. I don't make dough, can't make dough, so I buy it from Trader Joe's. They have some great pizza dough. 

I made one modification and one mistake in making these. 

The modification was I spread the marinara in the stromboli instead of using it to dip. Then I completely forgot to put the hot honey inside. I drizzled the stromboli after and, frankly, thought it was better. 

Hot Honey Pepperoni Strombolis
Recipe from Hello Fresh

• ½ ounce Hot Honey
• 1.5 ounce Mozzarella Cheese
• 1 cup Pepperoni
• 3.5 ounce Pizza Dough
• 2 ounce Marinara Sauce

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

Lightly coat a baking sheet with a drizzle of olive oil. Remove pizza dough from packaging and roll dough balls on baking sheet to coat all over. Place dough balls on sheet at least three inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

Once dough has rested 20 minutes, gently press and stretch each dough ball into a 6-by-8-inch rectangle (the dough is stretchy and the shapes won't be perfect—that’s OK!).

Cover with a clean kitchen towel and let rest 12 minutes more (this will make the following step easier!).

Once dough has rested 12 minutes, evenly sprinkle each dough rectangle with mozzarella, leaving a ½-inch border around edges. Top with pepperoni. Drizzle hot honey in a single lengthwise layer across middle of dough.

Starting with one of the long sides, gently fold up the sides. Arrange stromboli, seam sides down, on baking sheet; pinch ends to close and tuck underneath. Repeat with remaining dough rectangle.

Bake Stromboli

With a sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli. Bake on middle rack until golden brown and crisp, 18-22 minutes.

Chicken Schnitzel

 I love LOVE chicken schnitzel. I especially love it with a side salad. While I did have a side salad, I
did other sides too. 

The recipe came with potatoes that they ALWAYS say to cut in wedges and bake. Boring. So this time I chopped them in larger bite size pieces, slathered them with olive oil and some yummy onion soup mix (Potatoes a la Kathy).

The recipe was supposed to come with broccoli, but apparently there's a broccoli shortage so I got green beans. I took those green beans and tossed them in with the potatoes. It was amazing!

Chicken Schnitzel

Recipe from Hello Fresh

Serves 2

• 12 ounce Potatoes
• 1 head Broccoli
• 1 Lemon
• 2 tablespoon Mayonnaise
• 2 teaspoon Honey
• 2 teaspoon Dijon Mustard
• 1 tablespoon Fry Seasoning
• ½ cup Panko Breadcrumbs
• 1 teaspoon Garlic Powder
• 1.5 tablespoon Sour Cream
• 12 ounce Chicken Cutlets

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1⁄2-inch-thick wedges. Cut broccoli into bite-size pieces. Zest and quarter lemon.

In a small bowl, combine mayonnaise, honey, and mustard; set aside.

Toss potatoes on one side of a baking sheet with a drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack for 10 minutes.

After 10 minutes, carefully toss broccoli on empty side of baking sheet with a drizzle of oil, salt, and pepper and continue to roast on top rack until veggies are browned and tender, 15-20 minutes.

Meanwhile, place panko, lemon zest, and garlic powder in a large zip-close bag. Season with salt and pepper.

Pat pork dry with paper towels. Place sour cream in a medium bowl; add pork and turn to coat.

Place coated pork in bag with panko mixture and seal to close. Shake until pork is evenly coated. TIP: You may need to move pork chops around in bag, pressing with your hands, to spread out panko and make it stick.

Heat a 1⁄4-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add pork. TIP: Depending on the size of your pan, you may need to work in batches.

Cook until panko is golden and pork is cooked through, 3-5 minutes per side. TIP: For thicker pork chops, cook 1-2 minutes more.

Transfer to a paper-towel-lined plate.

 

Thai-Style Grilled Chicken Satay Bowls

This was a surprisingly good meal. I like Satay in general, but never order it for some reason. 

Photo from Hello Fresh

The chicken was perfect with the sauce slathered on it and a little on the side for dipping. 

But the real star of this meal was the cucumber salad! I'm not really sure why this one hit me right on but it did. There's nothing special about it and something I've done a hundred times. And yet, this one for some reason hit the yummy spot! 

Thai-Style Grilled Chicken Satay Bowls

Recipe from Hello Fresh

Serves 2

• 2 Mini Cucumber
• 2 ounce Sweet Thai Chili Sauce
• 12 ounce Chicken Cutlets
• ½ ounce Peanuts
• 4 ounce Grape Tomatoes
• 5 teaspoon Rice Wine Vinegar
• ¼ ounce Cilantro
• 1 teaspoon Sriracha
• 2 tablespoon Soy Sauce
• ¾ cup Jasmine Rice
• 1 Shallot
• 1 Lime
• 2-3 tablespoons Peanut Butter

In a small pot, combine rice, 1 1⁄4 cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

While rice cooks, preheat a well-oiled grill to medium-high heat.

Halve, peel, and thinly slice shallot. Slice cucumbers into 1⁄4-inch-thick rounds. Halve tomatoes. Quarter lime. Roughly chop peanuts. Roughly chop cilantro. 

In a medium microwave-safe bowl, combine vinegar and 3⁄4 tsp sugar. Tightly cover with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar. 

Add shallot, cucumbers, tomatoes, and a drizzle of olive oil to bowl with vinegar mixture. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

In a small bowl, stir together peanut butter, chili sauce, Sriracha, 3 TBSP water, 1 TBSP soy sauce, 2 tsp sugar, and juice from half the lime. Taste and season with salt if desired. 

Transfer 3 TBSP peanut sauce to a separate small bowl and reserve for brushing chicken (set aside remaining sauce until ready to serve).

Pat chicken dry with paper towels. Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken onto skewers. 

Brush reserved peanut sauce onto chicken. Add chicken skewers to hot grill and grill until cooked through, 2-4 minutes per side. TIP: If chicken is sticking to grill when you try to flip, simply continue to cook; chicken will release from grill when it’s nicely charred.

Fluff rice with a fork. 

Divide rice and cucumber salad between shallow bowls in separate sections. Top rice with chicken skewers; drizzle remaining peanut sauce over chicken and rice. Garnish with chopped peanuts and cilantro. Serve.

Cheesy Smashed Burgers

It's been a couple of weeks since I've cooked since I was on vacation. It feels good to get back into it. I did cook another Hello Fresh earlier this week, but I was missing an ingredient so I winged it with the remaining ingredients. 

These were simple and good. I'm not a huge fan of cheddar on my burger, but this really was quite good. 

I didn't get to make the onion jammy because the onion was - ahem - questionable. A little past it's prime I think. 

Cheesy Smashed Burgers
Recipe from Hello Fresh

Serves 2

• 1 Onion
• 1 tablespoon Old Bay Seasoning
• 2 tablespoon Mayonnaise
• 1 Tablespoon Ketchup
• 2 tsp Dijon Mustard
• 10 ounce Ground Beef
• ½ cup White Cheddar Cheese
• 2 Potato Bun
• 12 ounce Potatoes

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

Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice onion.

Toss potatoes on a baking sheet with a drizzle of oil and half the Old Bay Seasoning (you’ll use more later). Season lightly with salt and pepper. TIP: No need to season generously—there’s already salt and pepper in the seasoning!

Roast on top rack until browned and crispy, 20-25 minutes.

While potatoes roast, heat a large drizzle of oil in a medium, 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 onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl.

Meanwhile, in a second small bowl, combine mayonnaise, ketchup, mustard, and as much remaining Old Bay Seasoning as you like. Set aside. Form beef into two equal-size balls ,  season all over with salt and pepper.

Heat a drizzle of oil in pan used for onion over medium-high heat. Once pan is hot, add beef. Firmly flatten each ball with a spatula to create very thin patties. (TIP: Do so carefully; oil may splatter a bit.) Cook to desired doneness, 3-4 minutes per side.

In the last 1-2 minutes of cooking, top patties with cheddar; cover pan to melt cheese. Remove from heat.

While patties cook, halve and toast buns.

Divide buns between plates and fill with patties, caramelized onion, and half the special sauce. Serve burgers with Old Bay fries on the side and remaining special sauce for dipping.

Spicy Peruvian Chicken

Spicy indeed! Whoa! Sooo good and spicy. 

I've not had Peruvian food before so I really can't tell you if this is true "Peruvian", but I can tell you it was tasty. 

I took some liberties with this recipe. I didn't really follow it with regards to the tomato and jalapeno. Instead, I made a pica de gallo with the tomato, lime juice, jalapeno and the green sides of the onions. 

I made the rice as it was written. Although, it was not as fluffy as I like. A little mushy to me. I was only going to use 1 c water to the 1 c rice, and against my better judgment I used the 1 1/4 c water.

I'd order this again for sure. 

Spicy Peruvian Chicken with Bacon with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde

Recipe from Hello Fresh

Serves 2

• 2 Scallions
• 2 cloves Garlic
• 1 Jalapeño
• 1 Lime
• 1 Tomato
• 1 tablespoon Fajita Spice Blend
• 1Chicken Stock Concentrate
• ¾ c Jasmine Rice
• 12 ounce Chicken Cutlets
• 2 tablespoon Mayonnaise
• 1.5 tablespoon Sour Cream
• 4 ounce Bacon

Peel and mince or grate garlic; place a pinch of garlic in a small bowl and reserve later.

Trim and thinly slice scallions, separating whites from greens 

Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.

Zest and quarter lime.

Dice tomato into ½-inch pieces.

Melt 1 TBSP butter in a small pot over medium heat; add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend. Cook, stirring, until softened and fragrant, 2-3 minutes.

Stir in rice, stock concentrate, 1 ¼ cups water, and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

Pat chicken dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board to rest.

While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing; mince remaining. To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. (TIP: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper. • Thinly slice chicken crosswise.

Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde; garnish with bacon, remaining scallion greens, and as many reserved jalapeño rounds as you like. Serve.

 

Mustard Soy Salmon

I have noticed since I've been buying Hello Fresh I've eaten more salmon, so I guess that's a plus. The downside is it's always Atlantic Salmon and it's not my favorite. I do wish they'd let us NOT include the protein so I can use up the salmon in my freezer, but whatever. 

This was tasty. I completely missed pickled onions part, but I don't think it really took away from the meal. I also baked my salmon instead of frying it. I'd order this again if it comes up. 

Mustard Soy Salmon
Recipe from Hello Fresh

Serves 2

• 8 ounce Broccoli
• 1 thumb Ginger
• 5 teaspoon White Wine Vinegar
• 2 teaspoon Dijon Mustard
• 10 ounce Salmon
• 1 teaspoon Sriracha
• 2 Scallions
• 1 Lime
• 4 tablespoon Sweet Soy Glaze
• ¾ cup Jasmine Rice
• Sesame Seeds

Preheat oven to 425 degrees.

Cut broccoli into bite-size pieces if necessary. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

Toss broccoli on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1 1⁄4 cups water, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle.

In a separate small bowl, combine sweet soy glaze, mustard, remaining ginger, and a squeeze of lime juice.

Pat salmon dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down; cook until skin is lightly browned and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through, 1-2 minutes more. Add sauce to pan; turn salmon to thoroughly coat. Remove pan from heat.

Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper.

 Toss broccoli with lime zest to taste.

Divide rice, broccoli, and salmon between plates; drizzle salmon with any remaining sauce. Top with pickled scallion whites, scallion greens, and sesame seeds. Drizzle with as much Sriracha as you like. Serve with any remaining lime wedges on the side.

 

Crispy Chicken Katsu Sandos

There was this teriyaki shop down the street from HotelCaliforniaSoft many years ago. It was a delicious teriyaki place. It was also the first place I tried Chicken katsu. I remember thinking "Where has this been all my life?" The crispy chicken and that katsu sauce. Yum. 

Chicken katsu isn't my go to at teriyaki places, but I'll try it and Lord help me if I find one that I like. It's not to be ordered every single visit. One must pace themselves. 

Tonight's meal was a take on said katsu, only as a sandwich. It was spot on. And since I can now fry items without burning them (Thanks Hex Clad pans) the chicken katsu turned out perfect.

The hello fresh recipe has you topping your sandwich with boring old lettuce. I took the opportunity to use the slaw again. I've discovered slaw on hot sandwiches is perfect. It doesn't get all wilty.  The side of potatoes where just meh. I would have preferred something like broccoli as the side, but what's a girl to do? 

My other side was a Caesar salad. Friend Paul brought homemade Caesar dressing for Sunday dinner and there was some left over, so I'm eating it up. 

I'd order this one again for sure. 

Crispy Chicken Katsu Sandos
Recipe from Hello Fresh

Serves 2

• 2  Potato Buns
• 4 tablespoon Katsu Sauce
• 10 ounce Chicken Thighs
• 4 ounce Coleslaw Mix
• 1 teaspoon Garlic Powder
• Baby Lettuce
• 1.5 tablespoon Sour Cream
• ½ cup Panko Breadcrumbs
• 2 tablespoon Mayonnaise
• 12 ounce Potatoes
• 1 Lime
• 3 Radishes

 Adjust rack to top position and preheat oven to 450 degrees.

Cut potatoes into 1⁄2-inch wedges. Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Thinly slice radishes into rounds; very thinly slice rounds lengthwise into strips.

Quarter lime. Trim and discard root end from lettuce; thinly slice crosswise.

While potatoes roast, in a medium bowl, combine radishes, coleslaw mix, 1 TBSP mayonnaise, juice from half the lime, a pinch of sugar, salt, and pepper.

Pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until about 1⁄2 inch thick. Season all over with half the garlic powder, salt, and pepper. In a shallow dish, combine panko, remaining garlic powder, and 1⁄2 tsp salt. Brush a thin layer of sour cream onto both sides of chicken (there might be more sour cream than you need). Working one piece at a time, press chicken into panko mixture until fully coated.

Heat a 1⁄4-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add coated chicken in a single layer. Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side (thinner pieces of chicken will cook faster!). Turn off heat; transfer to a paper-towel-lined plate.

Halve and toast buns.

Spread as much katsu sauce as you like on cut sides of buns. Fill with chicken and lettuce. Drizzle with as much remaining katsu sauce as you like (or use as a potato dipper!). Close to form sandos.

Divide sandos, oven fries, and slaw between plates. Serve with any remaining lime wedges on the side.

Chicken Souvlaki Kebabs with Tzatziki

Greece is only 15 days away. When this recipe came up as an option for Hello Fresh I thought it'd be a good idea to get me "in the mood" for Greece. I mean, you do have to prep for food don't you? 

The first thing that stood out is the Halloumi cheese. I've never had this cheese before and I gotta say, it's pretty good. Not a favorite, but if it was on my plate I'd eat it. It's a little salty and a little squeaky but overall, yummy.

The rest of the meal was delicious. I've had chicken souvlaki a number of times and I've made it a number of times. It never gets old. 

The one item that was weird to me in this meal were the potatoes. I never would put potatoes with this if I were making it myself. I made them. And I ate them, but it was just a little odd. 

The salad was delicious too. I sent the green bell pepper home with Janet this weekend as I knew it would not be making it into the salad. Why would I ruin a perfectly good salad with that little beast? No thank you. 

Bottom line: I'd order this again for sure.

Chicken Souvlaki Kebabs with Tzatziki
Recipe from Hello Fresh
Serves 2

• 1 c Green Olives
• 2 Mini Cucumber-
• 1 tablespoon Fry Seasoning
• 2 Tomatoes
• 1 Red Onion
• 12 ounce Chicken Cutlets
• Tzatziki
• 2 Pitas
• 6 oz Grilling Cheese (aka Halloumi)
• 3 ounce Greek Vinaigrette
• 16 ozPotatoes
• 1 tsp Dried Oregano
• 1 Lemon
• 1 green pepper

Adjust rack to top position and preheat oven to 425 degrees. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning). 

Zest and quarter lemon.

Make the salad: Cut tomatoes into 1⁄2-inch-thick wedges. Trim and halve cucumbers lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve, peel, and thinly slice half the onion. Halve, core and thinly slice bell pepper into strips. In a large bowl, toss tomatoes, cucumbers, sliced onion, bell pepper, olives, dressing, salt, and pepper until combined. Set aside.

Halve grilling cheese diagonally.

Make Potatoes:

Cut potatoes into 1⁄2-inch-thick wedges. Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, half the oregano, salt, and pepper (you’ll use the rest of the Fry Seasoning and oregano later). Roast on top rack for 12 minutes (you’ll add more to the sheet then).

Make the chicken:

Cut remaining onion into 1-inch-thick wedges.

Pat chicken dry with paper towels; cut into 1-inch cubes. In a second large bowl, combine chicken, onion wedges, 1-2 TBSP olive oil, lemon zest, remaining Fry Seasoning, remaining oregano, salt (we used 3⁄4 tsp), and pepper.

Carefully thread chicken and onion wedges onto skewers, alternating ingredients as you go

Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully arrange kebabs on opposite side of sheet. Roast on top rack until potatoes are browned and tender and chicken is cooked through, 10-15 minutes more.

Meanwhile, heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side. Turn off heat; transfer to a plate.

Wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. Cut each pita into six triangles.

Once chicken and potatoes are done roasting, squeeze juice from half the lemon over potatoes; toss to combine.

Top Greek salad with grilling cheese.

Serve chicken souvlaki kebabs, lemony roasted potatoes, Greek salad, pita wedges, tzatziki, and remaining lemon wedges family style.

Creamy Chicken & Bacon Chowder

Its here! It's soup season! Fall is just a week away and fall/winter is soup and stew season. Tonight I made a Pre soup for fall season. 

I've not made corn chowder before- in fact, I've not made any chowder before. And honestly, I'm not sure if what I did tonight counts as a chowder. 

I didn't follow any of these instructions BTW. I just winged it since I feel pretty confidence in how to make soup. 

Here's what I did:

1. I fried up the bacon

2. Sautéed the chicken that I diced up in with the bacon when it was almost done.

3. Dropped in the green onions when the chicken was almost done

4. Dropped in the diced potatoes

Sauteed all that stuff around for a couple of minutes

5. Seasoned it with their fry sauce and garlic powder

6. Added the water and stock concentrate, and an extra half cup water

Let it simmer for 10 minutes or so

Added the cream cheese, let it simmer for another 5.

It was delicious! 

And that's the best part of Hello Fresh. I can follow their recipes and mostly I do, but sometimes I just go for it. 

Oh and the lime threw me off a bit. I didn't use it because I just couldn't imagine lime in with this corn chowder thing. 

Creamy Chicken & Bacon Chowder
Recipe from Hello Fresh
Serves 2

• 1 tablespoon Fry Seasoning
• 12 ounce Chicken Cutlets
• 1 teaspoon Garlic Powder
• 2 Scallions
• 1 unit Chicken Stock Concentrate (this is about 1 T chicken bouillon) 
• 4 ounce Bacon
• 1 cup corn
• 4 tablespoon Cream Cheese
• 12 ounce Potatoes
• 1 Lime

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

Dice potatoes into ¼-inch pieces.

Trim and thinly slice scallions, separating whites from greens.

Drain and rinse corn.

Zest and quarter lime.

Pat chicken dry with paper towels and season all over with half the Fry Seasoning (you'll use the rest later), salt and pepper.

Place chicken on one side of a lightly oiled baking sheet. Arrange bacon in a single layer on empty side of sheet. Roast on top rack until chicken is browned and cooked through and bacon is crispy, 15-20 minutes.

Transfer chicken to a cutting board and bacon to a paper-towel-lined plate. TIP: For perfect timing, start Step 3 when chicken and bacon have about 10 minutes remaining.

While chicken and bacon roast, place potatoes in a medium microwave-safe bowl; cover with plastic wrap. Microwave until fork-tender, 3-5 minutes.

Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook, stirring frequently, until fragrant, 1 minute.

Add another drizzle of oil, corn, garlic powder, remaining Fry Seasoning, ½ tsp sugar, salt, and pepper. Cook, stirring often, until corn is slightly charred, 3-4 minutes.

Reduce heat to medium low. Whisk in cream cheese, stock concentrate, and 1 cup. Cook, stirring constantly, until cream cheese is combined and mixture has thickened, 2-3 minutes.

Once bacon is cool enough to handle, roughly chop.

Stir lime zest, potatoes, and bacon into pot. Taste and season with salt and pepper. TIP: If chowder seems too thick, add water 1 TBSP at a time until it reaches desired consistency.

Thinly slice chicken crosswise.

Divide chowder between shallow bowls. Top with chicken, scallion greens, and a squeeze of lime juice. Serve.

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.

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.

Chesapeake Cheddar Burgers

Y'all know I love a good burger. They're like the story of kissing a lot of frogs to find your prince. I,
too, think you gotta each a lot of burgers to find the good ones. And tonight I found a good one.

It never would have crossed my mind to add Old Bay to burger meat or mayo for flavoring. It's amazing. 

But what made this meal was the tomato. The box came with a tiny, hard, roma tomato. BUT last night my sister-in-law gave me home grown heirloom tomatoes. I cut one of those up and boy did that taste good on this burger. 

I also decided to not cook the potatoes (it's too hot to turn on the oven) and just ate the rest of the tomato. So good. I wish all tomatoes tasted as good as fresh off the vine tomatoes.

Every time I eat a delicious tomato I think of my dad and his LOVE for tomatoes. The stories our family has about his tomatoes could fill a novel size book.

And finally, you know I didn't fry the burgers. 

Chesapeake Cheddar Burgers

Recipe from Hello Fresh

Serves 2

• 12 ounce potatoes
• 1 tomato
• 4 T Mayonnaise
• 2 tsp Dijon Mustard
• 1 teaspoon Garlic Powder
• 1 T Old Bay Seasoning
• 10 ounces Ground Beef
• 10 ounce Worcestershire Sauce
• 2 slice Sliced Mild Cheddar Cheese
• 2 Brioche Buns
• 1 Corn on the Cob

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

Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper.  Roast on middle rack until brown and tender, 20-25 minutes.

Meanwhile, thinly slice tomato into rounds.

In a small bowl, combine mayonnaise, mustard, 1 tsp water, 1⁄2 tsp garlic powder, and 1⁄2 tsp Old Bay Seasoning. Set aside until ready to serve.

In a large bowl, combine beef, 1⁄2 tsp Old Bay Seasoning, and 1⁄4 tsp Worcestershire sauce. Form beef mixture into two patties, each slightly wider than a burger bun. Season lightly with pepper.

Heat a drizzle of oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side.  In the last 1-2 minutes of cooking, top each patty with cheddar; cover pan until cheese melts.

While burgers cook, wrap corn in damp paper towels. Microwave until kernels are tender and corn is cooked through, 3-4 minutes. Allow to rest for 1 minute, then evenly halve corn crosswise.

Halve and toast buns until golden.  Spread a thin layer of Old Bay aioli on cut sides of bottom buns. Top with patties, tomato slices, and top buns.

Garlicky Steak Pitas

This is definitely garlicky. I say that with clenched teeth and tight lips so my breath doesn't come out and kill you. Whoa. 

Overall, this was a delicious meal. I only made half the pita. I stuffed more meat into it so I would have fewer carbs, and the sauce was SOOO garlicky! 

The salad was refreshing for a hot summer day. I modified it though because just lemon, sugar and olive oil didn't really taste great to me. I put in a tsp of Dijon mustard and used honey instead of sugar. Sooo much better. 

Garlicky Steak Pitas

Recipe from Hello Fresh

Serves 2

• 1 tablespoon Bold & Savory Steak Spice
• 10 ounce Ranch Steak
• 1 Tomato
• 1 teaspoon Garlic Powder
• 1.5 tablespoon Sour Cream
• 2 tablespoon Mayonnaise
• 1 Lemon
• 1 head Baby Lettuce
• ½ ounce Sliced Almonds 
• 2 Pitas 

 Pat steak dry with paper towels. Slice into 1-inch-thick strips; season all over with Steak Spice, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 4-6 minutes. Transfer steak to a plate and tent with foil to keep warm.

Zest and halve lemon.

Halve tomato lengthwise; thinly slice into half-moons and season with salt and pepper.

Trim and discard root end from lettuce; quarter lengthwise.

In a small bowl, whisk together juice from all the lemon, half the garlic powder(you’ll use the rest later), 2 TBSP olive oil, 1⁄2 tsp sugar, a pinch of salt, pepper, and as much lemon zest as you like  

Wrap pitas in damp paper towels; microwave until warm and pliable, 40-60 seconds.

In a second small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Taste and season with salt and pepper if desired.

Halve pitas; gently pull apart to create pockets. Fill with garlic mayo, sliced steak, tomato, and 1⁄2 tsp dressing per pita pocket.

Divide pitas and lettuce wedges between plates. Drizzle remaining dressing over lettuce and sprinkle with almonds. Serve.

 

Sizzling Hoisin Shrimp

I've had more shrimp since I've been doing Hello Fresh than I think I've had in the last several years. I often don't buy and cook shrimp for reasons I can't explain. Yet when it's on the menu for Hello Fresh I figure I'll give it a try. Something different. 

Photo from Hello Fresh

This recipe had all sorts of potential, but it just didn't hit the mark for me. Just hoisin on the shrimp left me wanting more flavor than just hoisin. I added some soy sauce to the remaining hoisin and used that to make a sauce once the shrimp were cooked. That still didn't quite hit the mark for me.

It was good, well just ok really. I wouldn't order this one again, but I'm glad I tried it. 

Sizzling Hoisin Shrimp

Recipe from Hello Fresh

Servers 2

• 2 Scallions
• 1 thumb Ginger
• 1 clove Garlic
• 1 Lime
• ½ cup Jasmine Rice
• 10 ounce Shrimp
• 2 tablespoon Hoisin Sauce
• 6 ounce Green Beans
• 1 tablespoon Sesame Seeds

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

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and half the ginger; cook until fragrant, 1 minute.

Add rice, ¾ cup water, and a big pinch of salt to pot with aromatics. 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, rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin, and remaining ginger. Season with salt and pepper. 

Set shrimp aside to marinate for at least 5 minutes.

Meanwhile, trim green beans if necessary; toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. 

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3-4 minutes. 

Divide rice between plates; top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.

Meatloaf Parm over Spaghetti Marinara

Photo from Hello Fresh

Chicken Parmesan is one of those "special" meals I order out occasionally. I'm pretty particular about what I want it to taste like so I don't always risk it. 

This recipe interested me because of the "meatloaf" part. What an interesting way to make a spin on the classic. 

It did not disappoint. I over cooked the meatloaf and it was still delicious. And you can't go wrong with basic tomato sauce on your spaghetti. 

This will be repeat meal for sure.

Meatloaf Parm over Spaghetti Marinara
Recipe from Hello Fresh
Serves 2

• ¼ cup Panko Breadcrumbs
• 10 ounce Ground Beef
• 6 ounce Spaghetti
• 3 tablespoon Parmesan Cheese
• ½ cup Mozzarella Cheese
• 1 tablespoon Tuscan Heat Spice
• 14 ounce Marinara Sauce

Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. 

In a small bowl, combine panko, mozzarella, and a large drizzle of olive oil; season with salt and pepper.

In a large bowl, combine beef, half the panko mixture, half the Tuscan Heat Spice (you’ll use the rest later), and 1 TBSP water; season generously with salt (we used ½ tsp) and pepper.

Form beef mixture into two 1-inch-tall loaves. Flatten tops. Place on a lightly oiled baking sheet.

Spoon a thin layer of marinara sauce (you’ll use the rest later) over tops of meatloaves; mound with remaining panko mixture and press gently to adhere.

Bake meatloaves on top rack until beef is cooked through and crust is browned and crispy, 22-28 minutes.

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.  Reserve ¼ cup pasta cooking water, then drain.

Heat pot used for pasta over medium-high heat. Add remaining marinara sauce, remaining Tuscan Heat Spice, 1 tsp sugar, and reserved pasta cooking water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes.

Stir drained spaghetti, half the Parmesan, and 1 TBSP butter into pot with sauce until thoroughly coated. Season generously with salt and pepper.

Divide pasta between plates and top with meatloaves.

Fried Chicken BLT Sandwiches with Dill Potato Salad & Lemony Greens

Photo from Hello fresh

Who doesn't love a BLT? You put fried chicken on it and you've really got something. 

One MAJOR adjustment to this recipe for me...I didn't fry the chicken. 

One, I'm horrible at frying and not burring chicken.

Two, I could go without the extra calories and carbs. So I opted to just grill the chicken. I think it was a better sandwich.

It needed more bacon and more tomato in my opinion. These were two LONG slices of sourdough. If you're gonna have a BLT you need to know you have the "B" and the "T". Thankfully I had both on had to add to the sandwich. And I regret it not.

Fried Chicken BLT Sandwiches with Dill Potato Salad & Lemony Greens
Recipe from Hello Fresh

Serves 2

• 12 oz Red Potatoes
• 1 Lemon
• ¼ oz Dill
• 1 Tomato
• 1 Baby Lettuce
• 3 tablespoon Sour Cream
• 2 teaspoon Hot Sauce
• 1 tablespoon Fry Seasoning
• 12 oz Chicken Cutlets
• 4 oz Bacon
• 6 tablespoon Mayonnaise 
• 82 g Tempura Batter
• 2 teaspoon Dijon Mustard
• 4 slice Sourdough Bread

Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and rinse under cold water; transfer to a large bowl to cool. TIP: Spread potatoes out to help them cool more quickly. 

While potatoes cook, quarter lemon. Pick and finely chop fronds from dill. Thinly slice tomato into rounds. Trim and discard root end from lettuce; reserve two large leaves, then roughly chop remaining lettuce.

In a small bowl, combine half the sour cream, half the hot sauce, 1 tsp Fry Seasoning, a big pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches a thin, pourable consistency. 

Pat chicken dry with paper towels; place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about ½ inch thick. Transfer marinade to a zip-close bag. Add chicken and seal to close; set aside to marinate, tossing occasionally. 

Heat a large dry, heavy-bottomed pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. 

While bacon cooks, in bowl, combine two packets of mayonnaise, ¼ tsp Fry Seasoning, and remaining hot sauce to taste. Season with salt and pepper.

In a medium bowl, combine tempura batter mix, remaining Fry Seasoning, a pinch of salt, and pepper. 

Remove chicken from marinade; allow excess to drip off off (discard remaining marinade). Add to bowl with batter mix; toss until thoroughly coated, pressing to adhere mixture in a thick layer.

Heat ⅓-inch layer of oil in pan used for bacon over medium-high heat. 

Once oil is hot enough that a pinch of batter mix sizzles when added to pan, add coated chicken in a single layer. 

Cook for 1 minute, then reduce heat to medium and cook until browned and cooked through, 4-6 minutes per side. (TIP: Work in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer chicken to a paper-towel-lined plate; season with salt.

While chicken cooks, toast sourdough slices. 

To bowl with potatoes, add mustard, remaining sour cream, remaining mayonnaise, a squeeze of lemon juice, and as much dill as you like. Toss to combine. Season with salt and pepper. 

In a second large bowl, toss chopped lettuce with 2 TBSP olive oil, a big squeeze of lemon juice, salt, and pepper.

Spread half the sourdough slices with sauce. Fill with chicken, bacon, tomato, and lettuce leaves. Close sandwiches. 

Halve sandwiches and divide between plates. Serve with potato salad and greens on the side.

Street Cart-Style Chicken Bowls

Oh boy...I don't even know where to start with this meal. First, its entirely too hot here in Seattle. 89F
outside right now and for us, that's hot. I almost decided to not cook because it was too hot. But boy am I glad I did. This dish was amazing. 

I sorta followed the recipe. The one and only change I made is I swapped our dark meat chicken for chicken breast. 

And then when I served myself a plate I decided I wanted some hummus with it. Such a good combination. 

This one is a keeper for sure.

Street Cart-Style Chicken Bowls

Recipe from Hello Fresh

Serves 2

• 1 tsp Turmeric
• ¾ cup Jasmine Rice
• 11/4 c chicken stock
• 2 Scallions
• 1 Lemon
• 1 Tomato
• 1.5 tablespoons Sour Cream
• 2 tablespoon Mayonnaise
• 1 tsp Garlic Powder
• 10 ounce Diced Skinless Chicken (dark or breast meat)
• 1 tablespoon Shawarma Spice Blend
• 2 Pitas
• 1 tsp Chalula hot sauce

In a small pot, melt 1 TBSP butter over medium heat. Stir in 1⁄4 tsp turmeric (1⁄2 tsp for 4 servings); cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in rice, 1 1⁄4 cups water (2 1⁄4 cups for 4), stock concentrate, a big pinch of salt, and pepper. 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.

Meanwhile, bring 2 TBSP butter(4 TBSP for 4 servings) to room temperature. Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces.

In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Open package of dark meat chicken and drain off any excess liquid; season with Shawarma Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Toast pitas until softened and warmed through. • Spread with softened butter, then cut each pita into quarters.

Once rice is done, fluff with a fork; stir in half the scallion greens. Season with salt and pepper to taste. • Divide rice between bowls. Top with chicken and tomato in separate sections; season tomato with a pinch of salt. Drizzle everything with as much white sauce and Cholula hot sauce as you like; garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side. TIP: We like to scoop up some of the rice, chicken, tomato, and sauces with a pita wedge and eat it all in one bite!