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.

Josephinas

Along with tri tip and Mexican Charro Beans for Sunday dinner I thought bread would be a nice added side. 

Photo from The Kitchn

I didn't serve this quite like it is suggested. I just couldn't be bothered with Sunday dinner guests around. Instead I took a hearty artisan loaf, sliced it down the middle lengthwise and slathered it on that way. Made for amazing bread.

It was, in my opinion, the second best thing at Sunday dinner - the trip tip being the first.

Josephinas

Recipe from The Kitchn

Serves 10-12

• 2 sticks (8 ounces) unsalted butter
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 2 cloves garlic
• 1/2 c mayonnaise
• 2 (4-ounce) cans diced mild green chiles, such as Hatch
• 1 tsp kosher salt
• 1 (24-inch) French baguette

Place 2 sticks unsalted butter in a large bowl and let sit at room temperature until softened.

Prepare the following, adding each to the bowl of butter as it is completed: Grate 8 ounces Monterey Jack cheese on the large holes of a box grater (about 2 cups). Mince 2 garlic cloves.

Add 1/2 cup mayonnaise, 2 (4-ounce) cans diced green chiles (do not drain), and 1 teaspoon kosher salt, and mix until well-combined. Cover and refrigerate for at least 1 hour and up to 1 day.

Arrange a rack 3 to 4 inches from the broiling element and heat the oven to broil. Meanwhile, line 2 rimmed baking sheets with aluminum foil. Cut 1 baguette crosswise into 1/2-inch-thick rounds. Arrange the slices on the baking sheets, spacing them at least 1/2-inch apart. Let the butter mixture sit at room temperature for a few minutes, then divide the mixture onto the bread slices (about a heaping tablespoon on each) and spread to the edges. Refrigerate until the oven is heated.

Broil 1 sheet at a time, rotating the baking sheet halfway through, until the tops are browned in spots and the edges of the bread are crispy, 4 to 10 minutes per sheet.

Mexican Charro Bean

Last night was the 15th anniversary of Sunday dinners. I wanted to make it special and memorable. I made Tri tip. Back in the day, Mom would make pinquito beans to go with tri tip on special occasions. I can't find pinquitos here so I opted to make this recipe instead.

Photo from Lemon Blossoms

A couple of things I learned: If the beans are old, they won't fit in this recipe well and will need to be soaked for at least 24 hours. 

I soaked mine for 6-7 hours and it took almost 3 hours to cook them and twice as much liquid as it suggests. After researching online I found most sites pointed to old beans as the culprit for not cooking quick enough. All the sites also recommended at minimum 12 hours to soak them. Lessons learned. 

Besides the random crunchy bean, this was delicious. A little spicy, but in a good way. The flavor was spot on and really deep. 

Mexican Charro Bean

Recipe from Lemon Blossoms

Serves 8

• 1 pound dried pinto beans
• 12 ounces bacon, chopped
• 1 small yellow or white onion, chopped
• 1 jalapeno peppers, seeded and minced devein the chiles for less heat if preferred
• 4 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 (15-ounces) can fire-roasted tomatoes, with their juice (or diced tomatoes)
• 2 teaspoons chili powder
• 2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 bunch cilantro, chopped
• Salt to taste
• Toppings (optional)
• Chopped cilantro
• Sliced jalapenos

Stove top instructions:

Place the dry beans in a large bowl. Pour enough water to cover them completely. Soak them for 6 hours or overnight. Drain, rinse and remove any debris or shriveled beans. Set aside.

In a large pot or Dutch oven over medium-high heat, cook the bacon stirring often, until it becomes crispy (or until desired doneness). Remove the bacon from the pot and transfer it to a plate lined with paper towels. Drain all but 2-3 tablespoons of the bacon grease from the pot.

In the same pot, sauté the onions and the jalapeno peppers (or serrano peppers) stirring occasionally, for about 4 minutes or until the onions become tender and translucent. Stir in the garlic and cook for about 30 seconds to a minute or until aromatic.

Return the bacon into the pot, add the drained beans, the broth and water and bring to a boil. Cover the pot, lower the heat to low and simmer for 45 minutes, stirring occasionally. After this time, the beans should be almost tender. Periodically check the beans to make sure that they are still covered with liquid. If necessary, add additional hot water during the cooking process.

Next, uncover the pot and stir in the tomatoes with their juices, the chili powder, cumin, black pepper, oregano and cilantro.

Simmer, uncovered over medium heat, stirring occasionally, for about 30 minutes or until the beans are completely tender and the broth has thickened slightly. Season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).

Instant Pot Instructions

Place the dried beans in a colander, rinse well, and remove any debris or shriveled beans. Set aside. When cooking beans in the pressure cooker, It’s not necessary to soak the beans.

Turn the Instant Pot to the sauté mode. Cook the bacon, stirring often until crispy (or until desired doneness). Transfer the cooked bacon to a plate lined with paper towels. Drain all but 2-3 tablespoons of the bacon grease from the pot.

Add the onions and jalapenos into the pressure cooker and cook stirring often, for about 3-4 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds to a minute. Press the keep warm/cancel button.

Stir in the rinsed beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano, bacon and cilantro into the instant pot. Scrape the bottom of the pot with a wooden spoon to remove any brown bits from the bottom of the pot.

Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Open the lid and season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).

Slow Cooker Instructions

Place the dried beans in a colander, rinse well, and remove any debris or shriveled beans. Set aside. When cooking beans in a slow cooker, It’s not necessary to soak the beans.

In a large skillet over medium-high heat, cook the bacon until crispy (or until desired doneness). Transfer the cooked bacon to a plate lined with paper towels. Drain all but 2-3 tablespoons of the bacon grease from the pot.

In the same skillet, sauté the onions and the jalapeno peppers (or serrano peppers) stirring occasionally, for about 4 minutes or until the onions become tender and translucent. Stir in the garlic and cook for about 30 seconds to a minute or until aromatic. Remove from the heat.

Add the cooked onions, chiles and garlic into the slow cooker. Stir in the rinsed beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano and bacon. Cover and cook on low for 8-9 hours or until the beans become tender. Periodically check the beans to make sure that they are still covered with liquid. If necessary, add additional hot water during the cooking process.

Stir in the cilantro and cook on high for 15 minutes or on low for 30 minutes. Season with salt to taste. Serve garnished with additional cilantro and jalapeno (optional).

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.

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.

 

Steak & Lemon-Parmesan Corn on the Cob

I was supposed to have the Chinese chicken salad tonight, but I decided I wanted more beef. And boy
am I glad I did. This was a delicious meal. 

Photo from Hello Fresh

I made one MAJOR mistake that turned out to be a great mistake. I made the Parmesan lemon sauce and used it as the salad dressing. I must have misread it and missed there was balsamic glaze for the dressing,. I do think it was a good mistake though. That sauce made an awesome dressing that I may make again some day. 

The steak, shocking I know, but I grilled it. No good reason to "fry" a steak. Turned out perfect. 

Corn on the cob, I don't do microwave. Boiling water for this girl. 

All in all, I'll repeat this meal and the mistake I made. 

Steak & Lemon-Parmesan Corn on the Cob
Recipe from Hello Fresh

Serves 2

• About ¼ to ½ c grated Parmesan Cheese
• 3 tablespoon Sour Cream
• 2 tablespoon Mayonnaise 
• 1 Lemon
• 1 tablespoon Fry Seasoning
• 10 ounce Bavette Steak
• 2 Corn on the Cob
• Croutons – measure with your heart
• 1 head Baby Lettuce
• 4 ounce1 Mini Cucumber
• 5-8 Heirloom Grape Tomatoes
• 5 teaspoon Balsamic Glaze

Trim and discard root end from lettuce; wash and dry leaves thoroughly and chop into bite-size pieces. Halve tomatoes. Trim and quarter cucumber lengthwise; slice crosswise into ¼-inch-thick pieces. Gently crush croutons in their bag.

Put Parmesan in a medium bowl.  Add mayonnaise, sour cream, 1 tsp Fry Seasoning and juice from half the lemon to bowl; stir to combine. Season with a pinch of salt and pepper. (You'll use the rest of the Fry Seasoning in the next step.)

Pat steak dry with paper towels and season generously all over with remaining Fry Seasoning, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes.

While steak cooks, wrap corn in damp paper towels. Microwave until cooked through and tender, 3-4 minutes. Let rest in microwave 1 minute. (Careful! Corn will be hot!) Set aside until ready to serve. 

In a large bowl, combine lettuce, tomatoes, cucumber, and crushed croutons. 

Drizzle with balsamic glaze. Add a large drizzle of olive oil and juice from remaining lemon wedges. Season with salt and pepper. Toss to coat.

Thinly slice steak against the grain.

Divide steak, corn, and salad between plates in separate sections. Spoon as much lemon-Parmesan sauce over corn as you like. Serve with any remaining lemon-Parmesan sauce on the side for dipping.

Old-School Deli Burgers

My mom loved cheeseburger. The drippier the better. She passed that love on to me. I mean, what's not
to love. I make grilled burgers several times a year. Sometimes I get creative and try something that is out of the norm. 

These burgers looked delicious. And they were. They were definitely drippy. 

I didn't fry my burgers. I grilled them. I can't, in good faith, fry a burger. Maybe a smash burger I could, but not a regular burger. Oh and I added a piece of cheese. 

My only complaint is the burger they provided was a little too ground for me. The texture was off. More like meatloaf texture. 

Now, the real shock is I ate the coleslaw. This coleslaw was more tangy than sweet. I think that might be what I don't like about coleslaw normally. It's too sweet. This one was good though. 

Old-School Deli Burgers

Recipe from Hello Fresh

Serves 2

• 1 Lemon
• 1 – 2 T Ketchup
• 4 tablespoon Mayonnaise; divided
• 1.5 tablespoon Sour Cream
• 2 teaspoon Dijon Mustard
• 1 tablespoon Fry Seasoning [ JW Notes: I found out their fry seasoning is one part each of paprika, garlic powder and onion powder
• 10 ounce Ground Beef
• 4 ounce Coleslaw Mix
• 2 Potato Bund
• ½ c Crispy Fried Onions

Quarter lemon.

In a small bowl, combine ketchup, ~ 1 T mayonnaise, .75 T sour cream, 1 tsp mustard, ¼ tsp sugar, ¼ tsp Fry Seasoning (you’ll use the rest in the next step), juice from one lemon wedge, ½ tsp salt, and pepper.

In a medium bowl, gently combine beef, 1 tsp mustard (I added a bit more from my own stock), remaining Fry Seasoning, a big pinch of salt, and pepper. Form beef into two equal-size balls.

Heat a drizzle of oil in a large pan over medium-high heat. Once pan is hot, add beef; firmly flatten each ball with a lightly oiled spatula to create patties, each slightly wider than a burger bun. Cook until browned and cooked through, 3-5 minutes per side.

Meanwhile, in a second medium bowl, combine coleslaw mix, remaining 1 T mayonnaise, remaining .75 T sour cream, ¼ tsp sugar, juice from half the lemon, a pinch of salt, and pepper.

Halve buns; toast until golden.

Spread a thin layer of tangy mayo on bottom buns. Fill buns with patties, crispy fried onions, and as much remaining tangy mayo as you like.

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.

Easy Lemon Chicken Pasta

Oh man. This recipe promised to be easy and delicious. It was at least one of those and could have been the other but for my rookie mistake.

For every non Hello Fresh recipe I make, I cut in half. I've gotten quite good at that and it means I throw away less food. Making a full batch of something I know I'll never eat all of it, just makes me sad. So I cut things in half. 

I'm pretty good at guesstimating how much of something, and I often just let me heart decide. Tonight neither my heart nor my brain checked in when I chucked in the juice of TWO lemons into a recipe I had cut in half. 

Good Lord was this lemony...and not in a good way.

I think had it not been overpowering with lemon it would have been fresh and delicious. Next time.

Easy Lemon Chicken Pasta

Recipe from Hungry Happens

Serves 4

• 1 lb medium sized pasta
• 3 chicken breasts
• salt, garlic powder + onion powder to taste
• 1/4 c olive oil (divided)
• 1 bunch asparagus, cut into thirds
• 1/2 tsp chili pepper flakes
• 3 cloves garlic, minced
• 2 lemons, juiced
• 1/2 c grated Parmesan
• 1/4 c parsley, chopped

Cook your pasta in salted water, al dente according to package instructions.

Slice your chicken breasts into 3 thick strips. Season them all over with salt, onion powder and garlic powder. Heat a large pan on medium high and add the chicken strips. Cook on all sides until golden and cooked through to an internal temperature of 165°F. Set aside onto a cutting board, allow to rest 5 minutes and slice into bite size chunks.

To the same pan, add 2 tbs olive oil and cook your asparagus, garlic, chili pepper flakes and salt to taste, until crisp tender. Remove pan from the burner and add the cooked pasta, lemon juice and toss. Transfer to a serving bowl and add in the chicken pieces, parmesan, parsley and remaining olive oil – toss everything to coat. Serve with more grated parmesan, lemon wedges and olive oil.