Ok last night was my mystery box. The only item we knew for sure was chicken.
The other ingredients were - beets, blackeyed peas, cabbage, baby carrots, spinach, orzo rice, couscous, parsnips, tomatoes, roasted red peppers, panko bread crumbs, baquettes, oranges and limes.
We could choose 3 items and if we chose it we had to use it. We had to serve the protein, grain and veggie.
I chose an orange, spinach and baquette. We had free range of herbs both dry and fresh, as well as 'wet' goods. I chose fresh sage, thyme and marjoram.
I took my chicken and crusted it with fresh sage and panko bread crumbs and seared it to get a good crust and then just finished it in the oven. I made fresh sage dressing and took 1/2 the orange and chopped it up into the dressing. I reserved the orange half.
The other orange half when make a light orange butter, this was drizzled over the sauteed spinach. I also made a light pan sauce which was drizzled over the sliced chicken breast.
Lol can you tell I have Thanksgiving on my brain?
According to Chef I had the most ingredients but finished under the alloted time. I think 4 others just did a baked chicken breast (plain) and then sauteed some of the baby veggies with it. One did do a rice under the chicken. Another student did fried chicken and that was just yummy!! I had to steal a piece. Yet another did a balsamic glazed chicken that made my mouth water.
All in all a very fun night
The other ingredients were - beets, blackeyed peas, cabbage, baby carrots, spinach, orzo rice, couscous, parsnips, tomatoes, roasted red peppers, panko bread crumbs, baquettes, oranges and limes.
We could choose 3 items and if we chose it we had to use it. We had to serve the protein, grain and veggie.
I chose an orange, spinach and baquette. We had free range of herbs both dry and fresh, as well as 'wet' goods. I chose fresh sage, thyme and marjoram.
I took my chicken and crusted it with fresh sage and panko bread crumbs and seared it to get a good crust and then just finished it in the oven. I made fresh sage dressing and took 1/2 the orange and chopped it up into the dressing. I reserved the orange half.
The other orange half when make a light orange butter, this was drizzled over the sauteed spinach. I also made a light pan sauce which was drizzled over the sliced chicken breast.
Lol can you tell I have Thanksgiving on my brain?
According to Chef I had the most ingredients but finished under the alloted time. I think 4 others just did a baked chicken breast (plain) and then sauteed some of the baby veggies with it. One did do a rice under the chicken. Another student did fried chicken and that was just yummy!! I had to steal a piece. Yet another did a balsamic glazed chicken that made my mouth water.
All in all a very fun night
OR BOTH!!!!!!!!!!!!!!