Figgy Balsamic Pork

Serves two.  Triple this recipe because it's phenom.

Ingredients:

1 shallot, finely chopped

2-3 sprigs of fresh rosemary, finely chopped

12 oz. Yukon Gold potatoes, diced

12 oz. pork tenderloin, trimmed of fat

6 oz. fresh green beans (I suggest getting hericots verts (AKA, thin green beans).  See my explanation in directions.)

1 tablespoon fig preserves (This is my fave brand and it's found at most grocery stores.)

1 packet chicken stock concentrate (Buy a box of them here.)

5 teaspoons (a little over 1.5 tablespoons) balsamic vinegar 
EVOO
1 tablespoon butter

Directions:
1. Preheat oven to 450 degrees.  Peel and finely chop shallot.  Strip rosemary leaves from stems and discard stems. Finely chop leaves until you have about 2 teaspoons.  Cut potatoes into ½-inch cubes.

2. Toss potatoes on a baking sheet with a drizzle of olive oil, 1 tsp. rosemary, and a (generous) pinch of salt and pepper.  Roast in oven until browned and crisp, 20-25 minutes, tossing halfway through. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork all over with salt and pepper.

3. Add pork to pan and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to another baking sheet. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. *Okay, so my green beans were super thick and took forever.  If yours are thick, put them in the oven (separate baking sheet) at the same time as the potatoes.  Then, when pork is finished searing, add it to the green bean baking pan.  If you buy the thinner green beans, they can begin cooking at the same time as the pork in the oven.)  Roast in oven until pork reaches desired doneness and green beans are tender, 10-12 minutes. (If you check temp, don't keep it in longer than 145 degrees.  It still cooks while it rests.)

4. Heat a drizzle of olive oil in same pan over medium heat. Add shallot and remaining 1 tsp. rosemary. Cook, tossing, until softened. Add 1 tablespoon fig jam, stock concentrate, ¼ cup water, and balsamic vinegar. Stir to combine. Let simmer until thick and saucy, 2-3 minutes. Remove pan from heat and add 1 tablespoon butter, stirring to melt. If needed, season with salt and pepper.

5. Let pork rest a few minutes (at least three) after removing from oven, then cut into thin slices.

6. Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.

*www.hellofresh.com

Pork Carnitas Tacos

Serves two.

Ingredients:
1 red onion, half finely diced and half THINLY sliced
1 poblano pepper, diced
1 roma tomato, diced
1 lime
5 tsp. white wine vinegar
10 oz. ground pork
1 Tbsp. fajita spice blend
1 Tbsp. tomato paste
1 packet chicken stock concentrate (I got mine here.)
2 Tbsp. sour cream
flour tortillas
cilantro (optional)
Monterey jack cheese

Directions:
1. Halve and peel onion.  Finely chop one half and very thinly slice the other half.  Core, seed, and dice poblano into 1/2 inch squares.  Roughly chop cilantro (optional).  Core and dice tomato.  Halve lime.  Cut into wedges.

2. To make pickled onions, 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 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.

5. Combine sour cream, a squeeze of lime juice, and a pinch of leftover fajita spice (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.  Serve with lime wedges on the side for squeezing over.

*www.hellofresh.com

Chicken Sausage Orzotto

This serves two, so be sure to double to feed four. 

Ingredients: 

1 zucchini
9 oz. sweet Italian chicken sausage (3 links)
6 oz. orzo
14 oz. crushed tomatoes (recipe for two only calls for half)
1/2 cup Panko breadcrumbs
2 scallions
1 Tbsp. Italian seasoning
1 packet of chicken stock concentrate  (I found them on Amazon here.)
1/2 cup Mozzarella cheese 


Directions:

1. Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Trim ends from zucchini, then grate using large holes of a grater. Trim, then thinly slice scallions, separating greens and whites. Remove sausage from casings.

2. Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and 1½ tsp. Italian seasoning (you'll use the rest later), breaking up meat into pieces. Cook until no longer pink, 3-5 minutes. Transfer to a large, paper-towel-lined bowl and set aside.

3. Add zucchini, scallion whites, and a drizzle of oil to same pan over medium-high heat. Cook, tossing, until tender and zucchini has shrunk by about a third, about 5 minutes. Season with salt and pepper. Transfer to bowl with sausage. Wipe out pan.

4. Melt 1 Tbsp. butter in same pan over medium-high heat, then add orzo and toss to coat. Toast, tossing often, until golden, 2-3 minutes. Stir in 1½ cups water, stock concentrate, half the tomatoes (use the rest as you like), and remaining Italian seasoning. Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 12 minutes.

5. Drain any excess liquid from sausage and zucchini, then stir into orzo in pan. Add another 1 Tbsp. butter and stir to melt. Season with salt and pepper. Remove pan from heat. (Transfer contents of pan to a baking dish if your pan is not ovenproof.) Sprinkle mozzarella and Panko evenly over pan or dish.

6. Place pan or dish under broiler— surface should be about 3 inches from flame. Broil until panko is golden brown and mozzarella melts, 2-3 minutes (Keep an eye out for any burning.) Remove from broiler, then scatter with scallion greens and divide between plates.

*www.hellofresh.com

20 Minute, Simple Pancetta and Broccoli White Flatbread Pizzas

This serves two, so be sure to double to feed four.

Ingredients:
6 oz. baby broccoli
4 oz. pancetta, diced (I appreciate the pre-packaged kind; the work is done for you!)
4 oz. Ricotta cheese
1/2 tsp. garlic powder
1 tsp. Herbs do Provence
1/4 cup Parmesan cheese
EVOO
2 flatbreads (Naan works too!)

Directions:
1. Preheat oven to broiler setting.  Adjust rack in position closest to flame and place baking sheet on rack.

2. Cut (washed and dried) baby broccoli into bite-size pieces.

3. Heat a medium-sized pan over medium-high heat.  Add pancetta and cook until it begins to release oil, about 2 minutes.  Add 1 tablespoon EVOO and baby broccoli to pan.  Cook, tossing, until broccoli is tender and lightly crisped, 3-4 minutes.  Season with pepper.  Remove from heat.

4. While everything cooks, in a small bowl, mix together ricotta, a large drizzle of EVOO, 1/2 tsp. garlic powder and Herbs de Provence, and a large pinch of salt and pepper.

5.  Spread ricotta mixture evenly over flatbreads.  Scatter pancetta and broccoli on top, followed by Parmesan.

6. Carefully remove heated baking sheet from oven.  Drizzle the pan lightly with EVOO, then place flatbreads atop and drizzle with EVOO.  Return to broiler and broil until Parmesan melts and flatbreads are crisp and golden (4-5 minutes).  Keep an eye out for any burning---broiler heat varies!

7. Sprinkle flatbreads with remaining Herbs de Provence (if desired), cut into slices, and serve.

My Notes:
I used lemon-infused olive oil instead of EVOO (yum).  If you too like a lemony hint, grab the oil OR add a drop or two of Lemon essential oil to ricotta mixture!  You can even add a couple drops of Lemon essential oil to your EVOO if you want to save on buying the infused version!

Also, the original recipe suggested salting the pancetta and broccoli mixture while it cooked, but I thought it was waaaayyyyy too salty.  The pancetta in itself is super salty, but if you feel it's lacking, a pinch to the sauté pan while cooking.

*www.hellofresh.com

Presto Pesto Panko Chicken

Serves two.

Ingredients:

1.5-2 lbs. boneless, skinless chicken breasts
1 cup Panko breadcrumbs
4 tablespoons pesto, divided
1 cup Mozzarella cheese


Directions:

In a small bowl, combine Panko, Mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Preheat oven to 450 degrees.  Place chicken breasts on a lightly oiled baking sheet. Brush 1 tablespoon of pesto onto top of each breast. Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

*www.hellofresh.com

Creamy Dijon Vinaigrette (with a salad + protein suggestion)

INGREDIENTS:

• 1/4 cup good-quality red or white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/2 garlic clove
• 1/2 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
2. 
   

DIRECTIONS:

1. Pulse 1/4 cup good-quality red or white wine vinegar + 1 tablespoon Dijon mustard + 1 tablespoon honey + 1/2 teaspoon kosher salt + 1/2 garlic clove in a blender to combine. With motor running, slowly add 1/2 cup vegetable oil, then 2 tablespoons extra-virgin olive oil. Season to taste with salt and freshly ground black pepper.
2. My suggestion is to serve with arugula (about 1 loose cup per serving) + apple slices + goat cheese + chopped, toasted pecans.  Yum.  Feeling fancy?   Add a protein with this marinade.  It's perfect for chicken, pork, shrimp, and any kind of fish.  Marinate chicken for at least 4 hours (up to 12 for bone-in pieces), shrimp for 30 minutes to 1 hour, and fish for a max of 30 minutes.
2. *www.epicurious.com

Creamy Tuscan Garlic Chicken

Serves 4-6.

Ingredients: 

1.5-2 pounds boneless skinless chicken breasts, thinly sliced (I didn't slice mine; I simply pounded each breast to equal thickness to ensure even cooking.)

2 Tablespoons olive oil (I just sprayed my pan with avocado oil.)
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning

1 teaspoon salt

½ teaspoon pepper

1 clove garlic, minced (or frozen Dorot)
½ cup parmesan cheese (I used freshly grated.)
1 cup spinach, chopped
½ cup sun dried tomatoes (I julienned about 1/2 of a 7 oz. jar marinated in olive oil. Drain the oil!)

Directions:

1. In a small bowl, combine, garlic powder, Italian seasoning, salt, and pepper and season chicken on both sides with spice mix.  
2. In a large skillet, add olive oil (or spray pan) and cook the chicken on medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
3. Add the heavy cream, chicken broth, and minced garlic.  Whisk over medium-high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add chicken back to the pan and serve with cream sauce spooned over chicken.

*Adapted from www.therecipecritic.com