Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb, cut into thin bite-size strips $4.49
• Bok Choy 1 lb, ends trimmed and leaves/stems separated, stems sliced and leaves torn into large pieces $2.49
• Kroger® Tri-Color Bell Peppers 1 package, about 2 peppers used, thinly sliced $3.99
• Jumbo Yellow Onions 1/2 lb, thinly sliced $1.49
• Ginger Root 1 tablespoon, peeled and finely grated $4.99
• Garlic 3 cloves, minced $1.50
• Green Onions 2, thinly sliced on a bias $1.50
• Kroger® Fat Free Reduced Sodium Beef Broth 1/2 cup $2.49
• Pantry item: long-grain white rice 1 cup dry
• Pantry item: low-sodium soy sauce 3 tablespoons
• Pantry item: rice vinegar 1 tablespoon
• Pantry item: honey or brown sugar 2 teaspoons
• Pantry item: cornstarch 2 teaspoons
• Pantry item: neutral oil 1 1/2 tablespoons
• Pantry item: toasted sesame oil 1 teaspoon
• Pantry item: black pepper 1/4 teaspoon
• Pantry item: red pepper flakes, optional pinch

Instructions

1. Rinse 1 cup dry long-grain white rice until the water runs mostly clear. Cook the 1 cup rice with 1 1/4 cups water according to package directions, then keep warm and fluff before serving.
2. While the rice cooks, prep everything so the stir-fry moves quickly: cut 1 lb chicken thighs into thin bite-size strips, slice 1 lb bok choy with stems separated from leaves, thinly slice about 2 peppers from 1 package tri-color bell peppers, thinly slice 1/2 lb yellow onion, grate 1 tablespoon ginger, mince 3 garlic cloves, and slice 2 green onions.
3. In a small bowl, whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey or brown sugar, 1/2 cup beef broth, 2 teaspoons cornstarch, 1 teaspoon toasted sesame oil, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if using.
4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When hot, add the 1 lb sliced chicken thighs in a single layer. Cook for 4 to 5 minutes, stirring occasionally, until lightly browned and just cooked through. Transfer the chicken to a plate.
5. Add the remaining 1/2 tablespoon neutral oil to the skillet. Add the sliced onion and bell peppers. Stir-fry for 2 minutes until glossy and beginning to soften at the edges.
6. Add the bok choy stems, 1 tablespoon grated ginger, and 3 minced garlic cloves. Stir-fry for 1 minute. Add the bok choy leaves and cook 30 to 60 seconds, just until wilted but still vibrant.
7. Return the chicken and any juices to the skillet. Whisk the sauce again and pour it in. Toss for 1 to 2 minutes until the sauce bubbles, thickens, and lightly coats the chicken and vegetables.
8. Taste and adjust with a little more soy sauce or a splash of water if needed. The finish should be glossy, savory, and not heavy.
9. Plate by spooning a mound of rice slightly off-center in each shallow bowl. Lean the chicken and vegetables against the rice so the green bok choy and bright peppers stay visible. Spoon extra sauce around the base, then scatter sliced green onions over the top for a fresh finish.

Ingredients

• DRAPER VALLEY FARMS® Bone In Split Chicken Breasts 1.25 lb, about 2 split breasts $4.49
• Cauliflower 1 head, cut into medium florets $2.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes 10 oz, halved $3.99
• Jumbo Sweet Onions 1/2 lb, sliced into thin wedges $2.49
• Garlic 4 cloves, thinly sliced $1.50
• Fresh Organic Lemon - Each 1, zested and juiced $1.69
• Simple Truth Organic® Thyme 1 teaspoon leaves $2.79
• Pantry item: olive oil 2 1/2 tablespoons
• Pantry item: paprika 1 teaspoon
• Pantry item: kosher salt 1 1/4 teaspoons, divided
• Pantry item: black pepper 1/2 teaspoon
• Pantry item: chicken broth or water 1/2 cup
• Pantry item: pitted olives, optional 1/4 cup, roughly chopped
• Pantry item: parsley, optional for garnish 1 tablespoon chopped

Instructions

1. Heat the oven to 425°F. Pat dry 1.25 lb bone-in split chicken breasts. Season them all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and the zest of 1 lemon.
2. On a sheet pan, toss 1 head cauliflower cut into medium florets with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread the florets out so they roast rather than steam. Roast for 20 to 25 minutes, turning once, until browned on the edges and tender.
3. While the cauliflower starts roasting, heat a large oven-safe skillet over medium heat and add 1 tablespoon olive oil. Place the 2 split chicken breasts skin-side down and sear for 5 to 7 minutes until the skin is deep golden. Turn and cook 2 minutes on the second side, then transfer the chicken to a plate.
4. Reduce the heat to medium. Add the remaining 1/2 tablespoon olive oil to the skillet, then add 1/2 lb sliced sweet onion. Cook for 4 minutes, stirring, until softened and lightly golden. Add 4 thinly sliced garlic cloves and 1 teaspoon thyme leaves and cook 30 seconds until fragrant.
5. Add the 10 oz halved cherry tomatoes and cook 3 to 4 minutes, stirring occasionally, until they begin to slump and release juices. Add 1/2 cup chicken broth or water, 2 tablespoons lemon juice from the zested lemon, and 1/4 cup chopped olives if using. Simmer 2 minutes.
6. Nestle the seared chicken breasts back into the skillet skin-side up. Transfer the skillet to the oven and roast for 15 to 20 minutes, until the chicken is cooked through and the juices run clear near the bone.
7. When the chicken is done, let it rest in the pan for 5 minutes. If the sauce looks thin, remove the chicken briefly and simmer the sauce on the stove for 1 to 2 minutes to tighten it slightly.
8. Arrange the roasted cauliflower on each plate as a bed or crescent. Set one chicken breast portion on top or beside it. Spoon the tomato-onion pan sauce around and partly over the chicken, keeping some crispy skin exposed. Finish with chopped parsley if using for a green contrast.

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 1 lb steak $12.99
• Green Asparagus 1 lb, tough ends trimmed $1.99
• Yukon Gold Potatoes 1 lb, scrubbed $1.49
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Jumbo White Onions 1/2 lb, thinly sliced $1.99
• Garlic 2 cloves, minced $1.50
• Fresh Organic Lemon - Each 1/2 lemon, for asparagus finish $1.69
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 2 tablespoons
• Pantry item: kosher salt 1 1/4 teaspoons, divided
• Pantry item: black pepper 3/4 teaspoon, divided
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: Worcestershire sauce 1 teaspoon
• Pantry item: beef broth 1/2 cup
• Pantry item: dry red wine, optional 1/3 cup
• Pantry item: chopped parsley or chives, optional 1 tablespoon

Instructions

1. Heat the oven to 425°F. Place 1 lb scrubbed Yukon Gold potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer 15 to 18 minutes until fork-tender.
2. While the potatoes cook, toss 1 lb trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Set aside.
3. Pat the 1 lb top sirloin steak very dry. Season all over with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Let it sit at room temperature while you prep the rest.
4. In a bowl, combine 8 oz sliced mushrooms, 1/2 lb sliced white onion, and 2 minced garlic cloves so they’re ready for the skillet. In a measuring cup, combine 1/2 cup beef broth, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon. Add 1/3 cup dry red wine if using.
5. Drain the potatoes well and spread them on a second lightly oiled sheet pan or one side of the asparagus pan if there is room. Gently smash each potato with the bottom of a mug or measuring cup. Dot with 1 tablespoon butter, drizzle with 1/2 tablespoon olive oil, and season with 1/4 teaspoon salt and a pinch of pepper.
6. Roast the smashed potatoes and asparagus for 18 to 22 minutes, removing the asparagus earlier if it is tender at 12 to 15 minutes. Finish the asparagus with a squeeze of juice from 1/2 lemon.
7. While the vegetables roast, heat a heavy skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Sear the sirloin steak for about 3 to 4 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. Transfer the steak to a board to rest for at least 8 minutes.
8. Reduce the skillet heat to medium. Add 1 tablespoon butter, then the mushrooms and onions. Cook for 6 to 8 minutes, stirring occasionally, until the onions are soft and the mushrooms are browned and have given off their moisture.
9. Add the garlic mixture if not already included, then pour in the broth mixture and the 1/3 cup red wine if using. Scrape up the browned bits and simmer for 2 to 4 minutes until lightly reduced and glossy. Swirl in the remaining 1 tablespoon butter.
10. Slice the rested steak against the grain. Taste the mushroom pan sauce and adjust seasoning if needed.
11. Plate restaurant-style by shingling slices of steak across each plate, leaning them slightly. Spoon the mushroom-onion sauce over part of the steak. Add a neat pile of smashed potatoes and a bundle of asparagus to the side for height and color contrast. Finish with parsley or chives if using.