Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes and "Hello Fresh" Final Installment

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It's hump day, and I'm posting the last installment of my Hello Fresh food delivery service series.

Another weekday meal is on the agenda for today and I dare say this was the easiest one to make.  I previously shared the Pineapple Pork Chops with Snap Peas and Jasmine Rice and the Lean Green Steak Machine with a Mint Chive Dressing and Veggie Succotash.  Both meals were tasty and simple to make.

Today's recipe is Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes.  As I said this was the easiest of the three to make as both the chicken and potatoes are baked in the oven.  So I took the liberty and turned this in to a "sheet pan" dish!  That made it even easier!! Don't you love that?  Both the chicken and the potatoes bake in the oven at the same temperature and for the same length of time, so why not?  Less dishes to clean, and in my book that is a bonus!

The flavors of this were not quite as bold but this is a good solid dish to have in your repertoire when you need a quick meal that is quick and easy to put together.  The pesto gives the chicken flavor, while the panko crust creates a crunchy texture.  Paired with roasted potatoes (who doesn't love those?) and a simple salad and you have a weeknight wonder!

So let's talk about Hello Fresh food delivery subscription service. The Pros: The delivery service easy and convenient, and there is a variety of meal choices.  The produce was very fresh and I love that the meat is shrink wrapped.  

The cons:  The portion size seemed to be a little small for us.  MGG is tall and slim but has a big appetite and I found that the meat potions were leaving him wanting more.  So I would say that should be a consideration.  Remember when you choose a two person meal there are no leftovers!

Overall, being a blogger it's hard to stick to a pre-determined meal schedule.  Plus we blog about what we eat, so my blogging would mainly include their recipes instead of the ones I create or choose.  I think that a new cook would enjoy the ease and instructions.  I also think that you pay for the convenience of someone shopping for you. If you don't like to shop, it's perfect!  

Enjoy this most recent Hello Fresh recipe!    

Presto Pesto Panko Chicken with a Green Salad and Roasted Potatoes

12 oz Yukon potatoes
12 oz chicken breasts, boneless and skinless
1/2 cup panko
2 Tbls fresh pesto
1/2 cup mozzarella cheese, shredded
2 oz arugula
1 lemon
5 Tbls olive oil
salt and pepper

Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.   In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Place chicken breasts on the same baking sheet. Brush 2 TBSP pesto onto tops. Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20-25 minutes, tossing the potatoes halfway through

Halve lemon. In a large bowl, toss together arugula, a squeeze of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Divide potatoes and chicken between plates. Serve with salad on the side.

source:  Hello Fresh food delivery subscription service

Orange Salad with Arugula and Spinach

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I've been posting a lot of soups lately such as my Greek Style Lemony Chicken and Orzo Soup and the latest, Seriously Good Tortellini Vegetable Soup.  We always love a good soup when the weather is cold, but we also love a good salad to go with it.

I would say that soup and salad are MGG's favorite meal.  So when there's soups there is also salad right behind it.  I usually gravitate to produce that is in season to inspire my salad.  My local grocery store had some wonderful looking oranges.  These were Cara Cara oranges and I find them slightly more sweet than navel oranges and a little less acidic.  The flesh is a little deeper orange and they taste a little like a berry.  I love them so I bought a bunch and used them in my salad.  Orange have tremendous health benefits and they make the salad light and fresh tasting.

Orange Salad with Arugula and Spinach

You certainly don't have to buy Cara Cara oranges for this dish, navel orange are fantastic and taste wonderful as well.  Along with the oranges I mixed some arugula and spinach together as the base.  Keeping the toppings simple, I added feta cheese and some chopped almonds for crunch.

The dressing is light and bright to match the salad.  A lemon vinaigrette is enhanced with some chopped mint, which just takes the salad to the next level.  You have to try this salad!!!

So next time you have soup make sure to make a salad as well to round out the meal.  Or just have the salad as a light lunch or along side some brunch dishes.  This one is a keeper, so make it before all the wonderful juicy oranges are gone until next year!

Enjoy!







Orange Salad with Arugula and Spinach

serves 4

Salad:
2 cups arugula
2 cups baby spinach
2 oranges, peeled and thinly sliced
1/3 cup feta cheese crumbled
1/4 cup almonds, chopped

Dressing:
2 Tablespoons shallots, diced
1/4 cup lemon juice
2 Tablespoons mint, chopped
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons olive oil

In a jar add all salad dressing ingredients and shake well to combine.  To a large platter add arugula and spinach.  Add a little dressing and toss to coat.  Layer on the orange slices, feta cheese, and almonds.  Drizzle additional dressing over the top and serve.

Fresh Italian Pesto Pasta Salad

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We are still hanging on to summer in Los Angeles as the weather is alternating between very hot, to mild.  It's that time when it is noticeable that the season is starting to change. 

We've eaten salads all summer long and I'm not stopping yet.  I'm going to make all my summer favorites until the leaves fall.  Pasta salad is a classic dish and I love it.  So I thought I'd make one more for good measure.  Something a little different this time, just for fun.

I must confess that I'm addicted to visiting Barnes and Noble and sitting there having an iced tea and pastry while reading special edition cooking magazines.  I also might be know to buy a few!  So browsing one by BHG I came across a wonderful Italian Pesto Pasta Salad.  I also found the recipe on line and you can view it here.

This recipe was calling my name, and I know that MGG loves pesto.  I decided to make this Fresh Italian Pesto Pasta so we could munch on this throughout the week.  I followed their recipe with the exception of substituting the elbow macaroni with rotini.  The jarred pesto really helps pulling this together quickly.  I also wilted the arugula on the hot pasta as it was draining to give it a different texture. 

Fresh Italian Pesto Pasta Salad - Another summer staple

Tender white beans, spicy arugula and toasted pine nuts really go well with the pesto.  Topped with fresh grated parmesan set's this off with a salty bite that finishes this dish beautifully.

Serve this along side grilled chicken or fish. You can easily make this in 30 minutes.   It's light and flavorful and has the fresh ingredients that go so well together.  If you love pasta salads then this will need to be in your recipe box.  It will quickly become a family favorite.

Enjoy!




Fresh Italian Pesto Pasta Salad

serves 10

8 oz of rotini pasta
1 7oz jar of basil pesto
1/4 c red wine vinegar
1/4 tsp kosher salt
1 15oz can cannellini beans, rinsed and drained
2 cups baby arugula
1/4 c pine nuts, toasted
Freshly grated parmesan

Cook pasta according to package directions. Drain and rinse under cold water; set aside.

In a large bowl stir together pesto, vinegar, and salt. Add beans, pasta, arugula, and the pine nuts. Toss well. At this point you may serve it or refrigerate several hours.  Top with freshly grated cheese before serving.

Grilled Chicken with Spaghetti Pasta and Arugula

Need a quick 20 minute late summer meal?

Sometimes I just want to minimize my dinner preparations and cook an easy pasta dish.  We went to the farmer's market today and picked up a couple of fresh ingredients such as fresh tomatoes, arugula, and some lemons in anticipation of this meal.

Quick and simple.  That's the plan today.

The bright flavors of these ingredients make this pasta a light late summer meal.  Now you may be saying that it's already fall...well that may be all around the country except is sooo not true for Southern California.  Still singing the hot summer nights here. So this meal is just perfect.

The chicken in this dish is grilled, which you can grill indoor or out.  It provides great flavor to the dish and cooks up quickly when using thin breasts or chicken tenders.

If you want to get a great dinner on the table in 20 minutes this is you dish!  I promise you will love it and so will the family.

Enjoy!



Grilled Chicken with Spaghetti Pasta and Arugula

Serves 4

12 oz spaghetti
6 oz arugula
1 lb chicken breasts, thin sliced, cut into strips
3 T olive oil
3 T unsalted butter
1 T garlic, minced
1 c fresh tomatoes, diced
Zest of 1 lemon
1/4 c lemon juice
1/4 c Parmesan, grated

Preheat grill to medium-high heat.  Brush grate with oil.  Salt and pepper chicken to taste.  Grill chicken covered 4 minutes per side.  Transfer to a plate and tent with foil to keep warm.  

Meanwhile, cook pasta in a large pot of boiling salted water according to package directions (about 8-9 minutes). Place arugula in the bottom of a colander, and drain pasta over the arugula. Transfer to a large bowl.

Heat oil and butter in a saucepan over low heat until butter melts.  Add the garlic and cook 1 minute. Stir in the tomatoes, zest and lemon juice.  Pour over the pasta and toss to coat.  Stir in cheese.  Plate and top each serving with grilled chicken.  



adapted from Cuisine Tonight Fresh & Fabulous Spring 2014 Magazine

Roasted Baby Gold Potatoes with Arugula

Simple sides...

That's what this post is about.  Need a new side dish?  Stuck on the usual ones?  Well, everyone loves potatoes so why not serve them in a new way.

This potato side is simple to make.  The oven does all the work, and with the addition of arugula you get some added greens.  Plus it tastes fabulous!

The nice little dressing give it a little zip, so make sure not to skip that part.  

One try of these potatoes and they may become your new "go-to" dish!

Roasted Baby Gold Potatoes with Arugula 


serves 4

1 lb baby gold potatoes, halved
1 T olive oil
1 T minced garlic
salt & pepper
1 - 1 1/2 c arugula, loosely packed
1 T lemon juice
1 T olive oil

Preheat oven to 450 degrees.  Line a cookie sheet with parchment paper and set aside.

In a bowl toss potatoes with oil, garlic, salt & pepper.  Spread out in a flat layer on the cookie sheet making sure they are cut side down.  Bake 15-20 minutes or until golden brown.

Remove from oven and place back in the large bowl.  Immediately stir in the arugula and cover with plastic wrap.  Allow to steam 5 minutes to wilt the arugula.  Whisk together the lemon juice and the olive oil and toss with the potatoes.  Serve.