Photolog 2021: Day 335 of 365

Pesto pork burgers with oven-roasted potatoes

Tonight's Chefs Plate dinner kit: Pesto pork burgers with oven-roasted wedges. Okay, I haven't actually made a bad burger yet, but this one was particularly notable because it is so different in flavour profile. First of all, it's pork. I don't know if I've ever had a pork burger, but it's giving beef a run for its money. Super juicy, super flavourful, great texture. Secondly, I've never had so many Italian flavours in a burger before. The pesto mayo, the marinara sauce, the parmesan... It was like eating chicken parm and spaghetti together but in burger form, and IT WAS GLORIOUS. Also, I was supposed to roast the potato wedges in the oven but I obviously air fried them instead because they turn out so much more superior, and I was right. Note to self: Do not make more pesto mayo, otherwise you will purposely make more fries just to eat it and your weight and cholesterol levels will go through the roof.

Photolog 2021: Day 332 of 365

Bacon and spinach cheesy pasta

Sunday night dinner kit from Chef's Plate: Bacon and spinach cheesy pasta. Roasted broccoli and garlic bread on the side. Everything about this was fucking amazing. I hate turning on the oven but it's so worth it for baked pasta. Literally not a single bad comment about this. 10/10, would make it again. (Can you tell I'm still trying to make up for missing the BTS L.A. concerts by carbo-loading?)

Photolog 2021: Day 308 of 365

Curry yogurt chicken with veggie rice pilaf

Tonight's dinner kit from Chefs Plate: Curry yogurt chicken with veggie rice pilaf. This was excellent. I'm glad they included chicken legs instead of chicken breast because it makes all the difference in texture and flavour. The curry spice blend was so, so, so delicious with the chicken. Also, I don't know why I never tried using Greek yogurt as a sauce before. I'm slowly learning that healthy dishes can be tasty, too. 

Photolog 2021: Day 306 of 365

Chorizo tacos with pickled red onions and chili crema

Tonight's dinner kit from Chefs Plate was supposed to be chorizo quesadillas with pickled red onions and chili crema but after a 10-hour work day, I absolutely could not be bothered to turn on the oven, and thus, I added some leftover bell peppers, switched out cilantro (a.k.a. the devil's lettuce) for green onions and turned them into tacos. AND THEY WERE DELICIOUS. 

See, I know how to do Taco Tuesdays.

Photolog 2021: Day 300 of 365

Decided to try out Chefs Plate instead of Hello Fresh for the next couple of weeks. It's not that I wasn't happy with Hello Fresh, actually, I just wanted to see if there was any difference with another meal kit subscription. (There isn't. Chefs Plate is owned by Hello Fresh. But it doesn't hurt that you get a huge discount on the first couple of boxes when you join a new meal kit program. Plus, switching between the new subscriptions does provide double the variety in recipe choices every week.)

Pork schnitzel, roasted Brussels sprouts, and mashed potatoes with dilly sour crema

The first kit I cooked with Chefs Plate was the pork schnitzel with dilly sour cream, roasted Brussels sprouts, and mashed potatoes. The mashed potatoes and roasted sprouts were excellent, but the pork schnitzel was only okay. The flavour of the meat was good, especially with the dilly sour cream, but the pork came out a little too dry and the crust — despite even being a little burnt — wasn't nearly crispy enough. Frankly, the pork chops provided were a little too thick for schnitzel — they definitely needed to be pounded with a meat tenderizer before being coated. And I think the breading could've been different, too — the "panko spice blend" didn't provide the same kind of crunchy texture as regular panko of breadcrumbs. The chicken schnitzel I made with Hello Fresh was definitely better.