Gear up for camping season with this camp-friendly claypot chicken rice. Prep everything at home, bring it all in a cooler and you've got yourself the most satisfying meal, right by the campfire.
oil, for the pan2 chicken chicken thighs, cut into 1 inch pieces2 links Chinese sausage, sliced2 cloves garlic, sliced1 cup rice of choice1/4 cup sliced wood ear mushrooms1 tablespoon sweet soy sauce1 tablespoon oyster sauce1 tablespoon light soy sauce1/2 tablespoon dark soy sauce1/2 tablespoon shaoxing wine1 teaspoon sugar1 teaspoon toasted sesame oilsalt and freshly ground pepper1.5 cups watersliced green onions for garnishchili flakes, if desired
In a pot with a lid, heat up a touch of oil over medium high heat. Add chicken and sausage, lightly fry, stirring occasionally, until golden. Stir in garlic, fry until lightly golden. Stir in rice, mushrooms, half of the sauce, and water. Season with a bit of salt and freshly ground pepper. Bring to a boil over medium-high then turn heat down to low, cover, and cook for 18-20 minutes. Let stand, with lid on, for 5-10 minutes. Remove lid, fluff, and serve with green onions, extra sauce, and chili flakes, if desired. Enjoy!
Steak gets a whole new spin when you coat it in aromatic seasonings. In this recipe, we’re taking sirloin and giving it a Cuban-inspired accent by rubbing it with earthy cumin and herbaceous oregano. The results are big, bold, and full of flavor, especially when paired with spiced rice, caramelized onion, poblano pepper, and a zesty lime sour cream.
½ cup Basmati Rice1 teaspoon Cumin1 teaspoon Dried Oregano1 unit Yellow Onion1 unit Poblano Pepper2 clove Garlic12 ounce Sirloin Steak1 unit Lime4 tablespoon Sour Cream(ContainsMilk)
1 Wash and dry all produce. Place rice, 1 cup water, a drizzle of oil, ½ tsp cumin, ½ tsp oregano and a large pinch of salt in a small pot (we’ll use the rest of the spices later). Cover pot and bring to a boil, then lower heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.
2 Meanwhile, halve, peel, and thinly slice onion. Melt 1 TBSP butter in a large pan over medium-low heat (use a nonstick pan if you have one). Add onion and cook, tossing occasionally, until softened and starting to brown, about 5 minutes.
3 While onion and rice cook, core, seed and thinly slice poblano. Finely mince garlic. Once onion is softened, add poblano to pan. Cook, tossing occasionally, until poblano is tender, 5-7 minutes. Toss in half the garlic and cook one minute more. Pour in ¼ cup water and let simmer until just evaporated, 1-2 minutes. Season with salt and pepper.
4 Pat steak dry with a paper towel. Season with plenty of salt and pepper, then rub with remaining cumin and oregano. Heat 1 TBSP oil in a medium pan over medium-high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Remove from pan and let rest at least 5 minutes.
5 While steak cooks, zest 1 tsp zest from lime, then cut into quarters. In a small bowl, mix sour cream, a pinch of remaining garlic, half the lime zest, and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture has a loose, drizzly consistency. Season to taste with salt and more lime juice.
6 Add remaining lime zest to rice in pot and fluff with a fork. Season with salt and pepper. Slice steak against the grain. Divide rice between plates, arrange steak on top, and add veggie mixture to the side. Dollop with crema.
1 Prep and roast the potatoes: Preheat the oven to 400 degrees. Cut the potatoes into ½-inch wedges. Mince the chives. Zest and halve the lemon. Toss the potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until golden brown.
2 Place the panko in a shallow dish with a pinch of salt and pepper. In a medium bowl, combine the lemon zest, garlic powder, 2 tablespoons sour cream, and a pinch of salt and pepper.
3 Prep the chicken: Place the chicken breasts between two pieces of plastic wrap and pound with a rolling pin, mallet, or a heavy-bottomed pan until ½-inch thick. Season with salt and pepper, then toss each breast with the sour cream mixture to coat. Press the chicken into the panko mixture to adhere on both sides.
4 Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Working in batches, if necessary, add the chicken to the pan and cook 3-4 minutes per side, until golden brown and cooked through. HINT: If you need to work in batches, you can reheat the cooked chicken in the oven before serving.
5 Make the dressing: In a small bowl, whisk together 1 tablespoon sour cream, 1 tablespoon chives, a squeeze of lemon (about 2 teaspoons) and a large drizzle of olive oil. Season with salt and pepper.
6 Plate: Toss the arugula with just enough dressing to coat and serve alongside the chicken Milanese and crispy potatoes. Sprinkle with the remaining chives and enjoy!
Crispy breaded chicken. Mac ’n’ cheese. Easy-peasy broccoli. Need we say more about this unstoppable trifecta? Probably not, but we could go on and on about how it’s worth the effort. The chicken is about as crisp as can be thanks to a seasoned panko breadcrumb coating. It only gets better when you move on to the pasta, which is extra rich thanks to a bit of sour cream. After steaming the broccoli in the microwave and dividing everything between plates, add the magic finishing touch: a drizzle of spicy honey.
Ingredients: / serving 4 people
6 ounce Gemelli Pasta (ContainsWheat)2 teaspoon Dijon Mustard4 tablespoon Sour Cream (ContainsMilk)1 tablespoon Garden Ranch Spice6.75 ounce Milk (ContainsMilk)1.5 cup Panko Breadcrumbs (ContainsWheat)3 tablespoon Flour (ContainsWheat)1 teaspoon Paprika32 ounce Chicken Legs2 unit Scallions1 ounce Honey1 teaspoon Hot Sauce½ cup Monterey Jack Cheese (ContainsMilk)16 ounce Broccoli Florets
1 Wash and dry all produce. Adjust rack to middle position and preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and brush with a drizzle of olive oil. Bring a medium pot of salted water to a boil. Once boiling, add gemelli and cook until al dente 10-12 minutes. Drain and set aside.
2 Meanwhile, mix mustard, 2 TBSP sour cream, half the ranch spice, and 1 TBSP milk in a shallow dish (save the rest of everything). In another shallow dish, mix remaining ranch spice and panko. Place 2 TBSP flour (we sent more), paprika, salt, and pepper in a large, zip-close bag. Add chicken to bag and shake to coat.
3 Working one piece at a time, coat chicken all over in sour cream mixture, then add to dish with panko and coat all over in crumbs, pressing to adhere. Transfer to lined baking sheet, arranging skin-side up, and sprinkle with a large drizzle of olive oil. Bake in oven until crumbs are golden brown and meat is cooked through, 35-40 minutes.
4 Meanwhile, trim and thinly slice scallions, separating greens and whites. In a small bowl, stir together honey and hot sauce. Season with salt and set aside. 5-8 minutes before chicken is done, place 1 TBSP butter and scallion whites in pot used for pasta. Heat over medium-high heat. Once scallions are softened, about 1 minute later, add rest of flour. Season with salt and pepper. Cook, stirring, for about 30 seconds.
5 Whisk rest of milk into pot and bring to a boil. Let bubble until thickened, about 2 minutes. Whisk in cheese and remaining sour cream. Stir in gemelli. Season with salt and pepper. Place broccoli and 2 TBSP water in a medium, microwave-safe bowl. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until tender, about 3 minutes. Drain and toss with 2 TBSP butter. Season with salt and pepper.
6 Divide chicken, pasta, and broccoli between plates. Sprinkle with the scallion greens. Drizzle chicken with honey mixture and serve.
Spaghetti with tomato sauce is always a recipe for success. Is there anyone who’d turn down a plate of noodles piled high and dusted with cheese? Surely not, although adding some extra meat and veg certainly makes it all the more crave-worthy. And that’s exactly what we’re doing in this version: taking a tried-and-true Italian American classic and filling it out with hearty ground beef and bites of tender zucchini.
Ingredients: / serving 4 people
2 unit Zucchini2 unit Yellow Onion4 clove Garlic¼ ounce Thyme20 ounceGround Beef1 tablespoon Italian Seasoning4 tablespoon Soy Sauce (ContainsSoy)12 ounce Spaghetti (ContainsWheat)26.4 ounce Crushed Tomatoes½ cup Parmesan Cheese (ContainsMilk)1 teaspoon Chili Flakes
1 Wash and dry all produce. Bring a large pot of salted water to a boil. Quarter zucchini lengthwise, then cut into ½-inch-thick pieces. Halve, peel, and dice onions. Mince garlic. Strip thyme leaves from stems; discard stems. Roughly chop leaves.
2 Heat a large drizzle of olive oil in a large pan over medium-high heat. Add beef, breaking up meat into pieces. Cook, tossing, until browned but not yet cooked through, 4-5 minutes. Season with salt and pepper.
3 Add onions and zucchini to pan with beef. Cook, tossing, until softened, about 5 minutes. Add garlic, thyme, Italian seasoning, and soy sauce. Cook until fragrant, about 30 seconds.
4 Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1 cup pasta cooking water, then drain.
5 Add tomatoes and reserved pasta cooking water to pan with beef and veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, about 5 minutes. Season with salt and pepper. TIP: If you have time, let the ragù simmer longer. It’ll just get better!
6 Add spaghetti to pan with ragù and toss to combine. Divide everything between plates, then sprinkle with Parmesan and chili flakes (to taste— you may want to leave them out for the kids).
Not many tacos can boast that they’re rich in vitamin A. Ours, however, are full of it, thanks to tender roasted cubes of sweet potato. They’re joined by black beans and a zesty avocado crema for some of the most delectable veggie goodness to be found inside the fold of a tortilla. You could say that they bring their A-game in every single way.
2 unit Sweet Potato1 unit Yellow Onion¼ ounce Cilantro2 clove Garlic6.7 ounce Black Beans1 unit Lime6 unit Flour Tortillas (ContainsWheat)½ ounce Honey1 teaspoon Cumin1 unit Avocado4 tablespoon Sour Cream (ContainsMilk)
1 Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes.
2 Meanwhile, halve, peel, and dice onion. Pick cilantro leaves from stems; discard stems. Mince or grate garlic. Drain and rinse half the beans from the box (use the rest as you like). Zest ½ tsp zest from lime, then cut into halves.
3 Heat 1 TBSP olive oil in a large pan over medium heat. Add onion and cook, tossing occasionally, until softened, 5-6 minutes. Season with salt and pepper. Add garlic and beans to pan. Cook, tossing, until fragrant and warmed through, 3-4 minutes.
4 Wrap tortillas in foil and place in oven to warm, about 5 minutes. (TIP: Alternatively, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.) Toss sweet potatoes, honey, cumin, and juice from one lime half into pan with beans and cook until liquid is mostly evaporated, 2-3 minutes. Season with salt and pepper.
5 Halve, pit, and peel avocado. Cut one half into thin slices. Roughly chop other half and place in a medium bowl along with sour cream, juice from remaining lime half, and lime zest. Mash with a fork until mostly smooth. Season with salt and pepper.
6 Spread avocado crema onto tortillas, then top each with filling, avocado slices, and cilantro. TIP: Break out the hot sauce if you like it spicy.
Pesto: you’ve had it on pasta or maybe as a dip. Let us introduce you to yet another way to use this Italian favorite. Here, we’re spreading it onto oven-roasted chicken breasts, using it as a glue to hold down a layer of panko breadcrumbs. That way, you get herby aromatics, meaty juices, and crispy golden goodness in every bite.
Yukon Gold Potatoes
Spring Mix Lettuce
•Baking Sheet •Small Bowl •Large Bowl
Instructions: 1 Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.
Roast Potatoes 2 Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.
Make Crust 3 In a small bowl, mix together panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
Roast Chicken 4 Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
Toss Salad 5 Halve lemon. In a large bowl, toss together lettuce, a squeeze or two of lemon, and a large drizzle of olive oil. Season with salt and pepper.
Plate and Serve 6 Divide potatoes and chicken between plates. Serve with salad on the side.
Think of this as a quicker, weeknight-friendly version of carnitas—one that doesn’t involve hours of slow-cooking. To create it in minimal time, you’ll add a spice blend and a bit of stock to make ground pork rich and saucy. That warmly flavored meat is the centerpiece of these tacos, which also come with a solid selection of tasty toppings to choose from.
White Wine Vinegar
Fajita Spice Blend
Chicken Stock Concentrate
Monterey Jack Cheese
•Medium Bowl •Large Pan •Slotted Spoon •Paper Towel •Small Bowl
Instructions:1Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half from pole to pole. Core, seed, and dice poblano into ½-inch squares. Roughly chop cilantro. Core and dice tomato. Halve lime. Cut one half into wedges.
2 Place sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water in a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside, tossing from time to time.
3 Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork, breaking up meat into pieces. Season with salt and pepper. Cook, tossing, until browned, 4-5 minutes. Transfer to a plate and set aside.
4 Heat another drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Add pork to pan along with 2 TBSP water, fajita spice, 1 TBSP tomato paste (we sent more), and stock concentrate. Scrape up any browned bits on bottom. Cook, stirring, until thick and saucy, 2-3 minutes.
5 Combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder (use more or less to taste) in a small bowl. Stir in enough water to give mixture a drizzly consistency, 1-2 tsp. Season with salt and pepper. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6 Divide filling, tomato, cheese, cilantro, pickled onion, and crema between tortillas. (TIP: You can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side for squeezing over.
When cooking a date-night dinner for a loved one (or indulging in some personal TLC), it’s best to keep it simple, cupid. You’re more likely to impress by showing off your mastery of the classics than by breaking out the brulee blowtorch and nearly setting something on fire. So say “I love you” with a meal that never fails to please: steak and potatoes with creamed veggies and a peppercorn sauce. Call it steak au poivre if you wanna get fancy.
12 ounce Sirloin Steak4 ounce Kale12 ounce Yukon Gold Potatoes1 unit Shallot4 tablespoon Sour Cream (ContainsMilk)½ ounce Black Peppercorns1 unit Beef Stock Concentrate
1 Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.
Roast Potatoes 2 Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.
Cook Kale 3 Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are completely wilted and very tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.
Sear Steak 4 Heat a drizzle of oil in a medium pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest, 5 minutes.
Make Peppercorn Sauce 5 Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.
Make Creamed Kale and Plate 6 Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.
1 c. Cooking spray, for pan1 c. (2 sticks) butter, softened1 c. sugar3 tsp. large eggs2 tsp. pure vanilla extract2 c. all-purpose flour1 1/2 tsp. baking powder1 tsp. kosher salt1 c. milk
FOR THE FROSTING
12 tbsp. butter, softened3 c. powdered sugar1 tsp. pure vanilla extract3 tbsp. heavy creamPinch kosher salt
FOR THE COATING
2 c. white chocolate chips2 tbsp. coconut oilSprinkles
PREP TIME: 0:10
TOTAL TIME: 2:30
Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined.In another large bowl whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Pour into prepared pan and bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely. Meanwhile make frosting: In a large bowl with a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. Crumble cooled cake into the frosting and stir until completely combined. Form cake mixture into tablespoon sized balls. Place on a tray and refrigerate until firm, 1 hour. In a deep sided bowl, melt white chocolate and coconut oil in 30 second intervals until melted. Dip the tip of a lollipop stick into the melted chocolate and then insert into chilled cake balls (this keeps the cake pop from falling off). Repeat with remaining cake pops. Dip cake pops into melted chocolate and shake off excess chocolate and decorate with sprinkles. Place on a parchment lined baking sheet to dry or stick into a styrofoam block to prevent smudging the chocolate. Refrigerate until hardened, 15 minutes.
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