Keep reading for $40 off your first box from Hello Fresh!
I recently subscribed to Hello Fresh and I absolutely love it! The price is right and it's ridiculously convenient. I even get to choose what meals I want every week. Most of the ingredients have been organic which is great. We've tried the veggie box and the classic box. Both were very enjoyable and offered a variety of recipes. I used to subscribe to Blue Apron but I wasn't too impressed. Hello Fresh is true to its name including fresh ingredients in each box. Blue apron throws all of the weeks ingredients into a box and you have to sort them yourself. Hello Fresh takes the time to place all of the ingredients for each meal into separate labeled boxes. This makes life so much easier. As you'll notice below, I came up with a "hack." Well, sort of. I put the meat for each meal in a ziplock bag and wrote what it is and when it needs to be used by on it. I then place the bag on top of the box it corresponds with and arrange them in the refrigerator in order of use by dates. Makes life so much easier and keeps you from having anything go bad before you are able to use it.
The recipes are super easy to follow and don't take too long. The longest prep/cook time that I've had so far was 10 minutes of prep and 35 minutes of cooking which for a gourmet meal is nothing at all. Did I say gourmet? Yes I did! Not all of these meals would be considered gourmet but to a busy working mom I'd say they most definitely are. Anything that uses zest, fresh herbs and contains the words confit, deglaze, emulsion, compote etc. is considered gourmet in my book. Some of these dishes are meals that you'd see on the menu at a five-star restaurant. I'll be sharing three of the recipes that I've cooked so far this week below. The tacos were to die for and the Honey and Orange Chicken Jambalaya was out of this world. At the bottom of this article you'll find a code for $40 off of a week's worth of meals from Hello Fresh.
Honey and Orange Chicken Jambalaya
(with Tomato Rice)
The recipe listed below is based on a 2-person serving
- 12 oz. Chicken Thighs
- 1 Tablespoon Chorizo Spice Blend
- 1 Yellow Onion
- 1 Green Bell Pepper
- 3/4 Cup Basmati Rice
- 1/2 Box Crushed Tomatoes
- 1 Small Tube of Chicken Stock Concentrate
- 1/2 Tablespoon Honey
- 1/4 Oz. Parsley
- 1 Orange
- 2 Tablespoons Olive Oil
- Cook the chicken: Preheat oven to 400 degrees. Place chicken on a lightly oiled baking sheet, and season with salt, pepper, and half the chorizo seasoning. Bake until firm and juices run clear when pierced with a knife, about 25 minutes.
- Prep the ingredients: Wash and dry all produce. Halve, peel, and dice onion. Core, seed, and dice bell pepper.
- Start the jambalaya: Heat a drizzle of oil in a large pan on medium-high heat. Add onions, bell peppers, and remaining chorizo seasoning blend. Toss occasionally until softened, 4-5 minutes. Season with salt and pepper.
- Add the rice: Add rice to pan along with tomatoes, stock concentrate, ½ Tablespoon honey, and 1½ cups water. Bring to a boil, then reduce to low. Cover and simmer until rice is tender, about 15 minutes.
- Finish: Meanwhile, roughly chop parsley. Zest and halve orange. When rice is tender, reduce heat to low. Stir in parsley, juice of half the orange, and a pinch of orange zest (to taste). Season with salt and pepper. Cook uncovered, 1-2 minutes.
- Plate: Serve chicken on a bed of rice and enjoy!
JAMIE’S SHRIMP & RICE SALAD
(WITH FRESH HERBS, GREEN BEANS & SOY)
The recipe listed below is based on a 2-person serving
- ¾ cup basmati rice
- 4 ounces green beans
- 1 lime
- 1 tablespoon low-sodium soy sauce
- 1 clove of garlic
- 1 fresh red chili
- ¼ a thumb-sized piece of ginger
- 1 carrot
- 2 scallions
- 1 bunch of fresh cilantro (1 /2 ounce)
- 1 bunch of fresh mint (1 /2 ounce)
- 8 ounces large raw peeled shrimp, from sustainable sources
- Fill 2 small pots with salted water and bring to a boil on a high heat.
- Once boiling, add the rice to one of them and simmer gently for 8 minutes, or until tender, then drain in a strainer (reserving a mugful of the cooking water) and allow to steam dry for a few minutes. Add the beans to the other pan and simmer for 4 minutes, then drain and leave to cool.
- Finely grate the lime zest into a mixing bowl, squeeze in the juice, then stir in the soy sauce. Peel and crush the garlic, mashing it with the flat side of a chopping knife, then seed and finely chop the chili. Peel the ginger, and finely grate it into the bowl, then add the chili, garlic and 1 tablespoon of extra virgin olive oil. Mix well, then put to one side. (If you're not a big fan of spicy, I'd suggest using very little chili.)
- Peel the carrot, discarding the skin, then keep peeling into long strips and place in the mixing bowl with the rice. Chop the beans into 1-inch pieces and add to the mixing bowl with the rice and carrot.
- Trim and thinly slice the scallions on the diagonal, then pick the cilantro and mint leaves, roughly chopping half.
- Heat 1 teaspoon of olive oil in a frying pan on a medium-high heat, add th shrimp and fry for 2 minutes on each side, or until cooked through. (I seasoned the shrimp with "Garlic Lovers" seasoning by Flavor God.)
- . Add half the chopped herbs to the rice bowl along with the scallions and toss together well. Pour the lime and chili dressing over the rice and toss everything together, adding a few splashes of the rice cooking water to loosen.
- Divide between plates, top with the shrimp and scatter over the remaining herbs. Enjoy!
Coffee-rubbed steak tacos
(with black beans and lime crema)
The recipe listed below is based on a 2-person serving.
- 1 Lime
- 1 Red Bell Pepper
- 1 Yellow Onion
- 12 oz. Steak Tips
- 1 Tablespoon Garlic Powder
- 1 Box of Black Beans
- 4 Tablespoons Sour Cream
- 1 Tablespoon Coffee Rub
- 6 Flour Tortillas
- 1 Tablespoon Olive Oil
- Prep: Wash and dry all produce. If you don’t have a microwave, preheat oven to 400 degrees. Zest and halve lime. Core, seed, and thinly slice bell pepper. Peel and chop the onion. Cut steak tips into ½-inch pieces.
- Cook the beans: Heat a drizzle of oil in a small pot over medium heat. Add garlic powder and cook until fragrant, about 30 seconds. Add beans (along with liquid), and season with salt and pepper. Bring to a boil, then reduce to a simmer until thickened, about 10 minutes. Taste and adjust with more salt and pepper, if necessary.
- Cook the onions and peppers: Heat a drizzle of oil in a large pan over medium-high heat. Add onions and peppers. Toss until slightly blistered, 5-6 minutes. Season with salt and pepper. Remove from pan and set aside on a plate.
- Make the lime crema: Meanwhile, combine sour cream, lime zest, and a squeeze of lime in a small bowl. Season to taste with salt and pepper. (This is one of the best sauces I've EVER made!)
- Cook the steak: Toss steak in a large bowl with coffee rub and a large pinch of salt and pepper. (I also added some Adobo seasoning.) Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 3-4 minutes, turning occasionally. TIP: Cook more or less according to your desired doneness.
- Warm the tortillas and serve: Wrap tortillas in a damp paper towel. Microwave on high 30 seconds. Alternatively, wrap in foil and bake 2-4 minutes. Fill tortillas with steak, peppers, onions, and lime crema. (I topped mine with hot sauce as well.) Serve alongside black beans and enjoy!
overall, this was a great experience and i highly recommend it to everyone :) saves you a trip to the grocery store and it's nice to change it up a bit.
use the code: CHICPANDAMOM35 to save $35 off your first box