Have you heard about Home Chef ? It;s a meal delivery service that send you quality meals for 2,4, or 6 people. It includes fresh ingredients & easy to follow instructions.
You get it delivered each week, or you can skip weeks as well.
You choose from around 10 meals ( even vegetarian)
All ingredients are freshly packed & precisely portioned for each recipe so there will be no waste.
Home Chef works with quality food suppliers in the mid-west and get organic, sustainable, & local produce whenever possible.
When the box is delivered, no need to worry about hurrying home. They pack the box with cold-liner insulation & ice packs to keep food fresh when being delivered.
All of their packaging is environmentally friendly & recyclable.
If you read my blog often you don’t really see me eat red meat well, in my options the steak & cheeseburger looked too good to pass up.
**** Use my link here and get $30 off your order. ****
The first night I had:
Double Bacon-Jam Cheeseburger
On a Brioche Bun with American Cheese and Roasted Yukon Chips
This cheeseburger was delicious. I wasn’t sure about the jam at first but it really made the burger special. I will definitely be making this again.
What you need:
- Red Onion
- Yukon Potatoes (10.0 oz)
- 3 Bacon Strips
- 1 Tbsp Balsamic Vinegar
- 2 tbsp Strawberry Preserves
- 12oz Ground Beef
- Brioche Bun
- Baby Arugula
- American Cheese Slices
- Pickle Spears (optional)
1. Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Peel and julienne onion (cut into thin strips). Scrub an slice potatoes into thin rounds, and soak in cold water for 10 minutes. Drain and pat dry. Cut two slices of bacon in half and cut the 3rd slice into ½” dice.
2. While potatoes are soaking, place bacon in a medium pan over medium heat and cook, stirring, until crispy, about 7-9 minutes for the diced bacon and a minute longer for the bacon halves. Remove bacon from pan as it crisps to a paper-towel lined plate. Discard all but 1 tsp. of bacon drippings from pan, which will be used to sauté the onions
3. In a mixing bowl, toss sliced potatoes with 1 Tbsp. olive oil and a pinch of saltuntil evenly and fully coated. Arrange in a single layer on prepared baking sheet avoiding overlap. Top with one more piece of sprayed aluminum foil big enough to cover, and place a second baking sheet on top to press them down. Bake chips for 20-25 minutes until they begin to brown and crisp. Remove to a paper towel-lined plate and season with a pinch of salt.
4. Add sliced onion to pan with reserved bacon drippings and cook for 7-9 minutes, or until slightly caramelized. Add back diced bacon (reserve halved bacon slices for topping burger), balsamic vinegar, and strawberry preserves to pan and cook for another minute. Remove from heat and set aside.
5. Heat a grill or grill pan over medium-high heat. Lightly coat grill with cooking spray. Form ground beef into two patties about 5″ wide, and season each side with a pinch of salt and pepper. Grill patties for 4-6 minutes on each side, or until internal temperature is at least 160 degrees.
6. Place bottom half of brioche bun on a plate. Add arugula, beef burger, cheese, a dollop of bacon jam (to taste), two halved bacon strips, and a top bun. Place a serving of Yukon chips on the side, and finish dish with a briny pickle on the side.
Next up :
Flat Iron Steak with Bleu Cheese Butter
With Green Beans and Roasted Fingerling Potatoes
I don’t like bleu cheese but I did make it for my friend which he loved. I just made a butter for mine without the cheese.
The steak melted in my mouth like butter it was so tender & delicious! I also really like the green beans & grape tomato side which I will be doing again & the rosemary potatoes were great. Another great one!
- 1 Rosemary Sprigs
- 2 Green Onions
- 3oz Grape Tomatoes
- 2 Garlic Cloves
- 10 oz Fingerling Potatoes
- 2Tbsp Butter
- 4oz Green Beans
- 1.25 oz Bleu Cheese
- 12oz Flat Iron Steaks
1. Preheat the oven to 400 degrees. Prepare a baking pan with foil or use a non-stick baking sheet. Bring a medium sized pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Stem and coarsely chop rosemary. Thinly slice green onions. Halve grape tomatoes. Mince garlic. Halve fingerling potatoes. Allow butter to come to room temperature.
2. On the prepared baking sheet, combine fingerling potatoes, rosemary, 2 tsp. ofolive oil and a pinch of salt and pepper. Spread potatoes on a baking sheet and bake for 15-17 minutes or until golden brown and fork tender.
3. Add green beans to pot of boiling water and cook for 4-5 minutes or until bright green. Drain beans and place back in pot. Add 2 tsp. olive oil, grape tomatoes, and half the garlic (reserve remaining for compound butter) to the pot. Saute over medium heat until vegetables are tender and warm throughout. Set aside
4. In a mixing bowl, combine room temperature butter, bleu cheese, remaining garlic, half the green onions, and a pinch of salt and pepper. Mold into 2 small circular discs. Place butter discs onto a plate and refrigerate until plating.
5. Season each side of steaks with a pinch of salt and pepper. Heat a medium pan over medium-high heat, and add 1 tsp. of olive oil. Place steaks in pan and cook on each side for 4-5 minutes, or until steaks reach a minimum internal temperature of 145 degrees. Let rest for 4-5 minutes before plating.
6. Place a portion of green beans and tomatoes in middle of plate. Lay fingerling potatoes next to vegetables, and a steak against the potatoes. Top with bleu cheese butter and remaining green onions.