Careme Recipes

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast 1 lb (2 small breasts or 1 large breast butterflied) $7.49/lb (reg)
• Organic Yukon Gold Potatoes (or Organic Yellow Potatoes) 12 oz potatoes, peeled and cut into 1-inch chunks $4.99/3 lb (reg) or $2.49/lb (reg)
• Organic Carrots Bunch (optional, for extra veg if desired) 0 (optional add-on) $2.99 (reg)
• Simple Truth Organic Fuji Apples (bag) 1 large apple (about 8 oz), divided $4.99/2 lb (reg)
• Fresh Onions – Organic Jumbo Yellow Onions 1/2 medium onion, finely diced (about 4 oz) $2.19/lb (reg)
• Simple Truth Organic Garlic Bulbs 2 cloves garlic, minced $2.79/3 ct (reg)
• MarcAngelo Montreal Spice Bacon Beef Skewers (use as bacon source) OR any bacon you have 2–3 strips bacon (about 2.5–3 oz), diced $9.99/0.62 lb (reg)
• Gotham Greens Butterhead Living Lettuce 1/2 head (about 2–3 cups leaves) $3.99 (reg)
• Fresh Organic On-the-Vine Tomatoes (optional garnish) 1 small tomato, diced (optional) $3.99/lb (reg)

Instructions

1. Prep: Pat dry 1 lb chicken breast and season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Peel and cut 12 oz Yukon Gold potatoes into 1-inch chunks. Finely dice 1/2 onion (about 4 oz). Mince 2 garlic cloves. Dice 2.5–3 oz bacon. Thinly slice 1/2 of 1 Fuji apple into matchsticks for salad; grate the remaining 1/2 apple (or finely dice) for the sauce. Tear 1/2 head butterhead lettuce into bite-size pieces.
2. Stove: Put 12 oz potato chunks in a pot, cover with cold salted water (1 tsp salt), bring to a boil, then simmer 12–15 minutes until very tender. Drain well.
3. Stove: In a skillet over medium heat, cook 2.5–3 oz diced bacon until crisp, 6–8 minutes. Remove bacon to a paper towel; reserve 1 tbsp bacon fat in the pan (discard extra or save).
4. Stove: While potatoes cook, heat the same skillet with the reserved 1 tbsp bacon fat over medium-high. Add the seasoned 1 lb chicken breast and sear until deeply golden, 4–6 minutes per side (aim for 160°F and rest to 165°F). Transfer chicken to a plate and rest 5 minutes.
5. Stove: Reduce heat to medium. Add the diced 1/2 onion to the skillet and cook in the drippings until soft, 3–4 minutes. Add the minced 2 garlic cloves and cook 30 seconds.
6. Stove (sauce): Add the grated/finely diced remaining 1/2 apple to the pan and cook 1 minute. Add 1/2 cup apple cider (or apple juice) and 1/2 cup chicken stock (or water). Simmer 5–7 minutes until reduced by about half. Whisk in 1 tbsp Dijon mustard and 1 tbsp butter (optional but luxurious). Taste and adjust with a pinch of salt and pepper.
7. Stove (mash): Mash the drained 12 oz potatoes with 2 tbsp butter and 1/4 cup warm milk (or cream). Season with 1/2 tsp salt and black pepper to taste. (Optional ultra-fancy: push through a fine sieve for a silky puree.)
8. Assemble: Toss butterhead lettuce (about 2–3 cups) with the apple matchsticks and 1 tbsp olive oil + 1 tbsp lemon juice (or white wine vinegar) + pinch of salt. Slice rested chicken. Spoon mash onto plates, top with chicken, nap with apple-pan sauce, and finish with the crisp bacon pieces. Optional: add a few diced tomato pieces for color.

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast (or chicken thighs) 1 lb (2 portions) $7.49/lb (reg)
• Organic White Sweet Potatoes 1 lb sweet potatoes, cut into 3/4-inch cubes $2.79/lb (reg)
• Organic Kale (or Organic Collard Greens) 8 oz kale/collards, stems removed, sliced $2.99/lb (reg)
• Organic Jumbo Yellow Onions 1 medium onion (about 8 oz), thinly sliced $2.19/lb (reg)
• Simple Truth Organic Garlic Bulbs 3 cloves garlic, minced $2.79/3 ct (reg)
• Simple Truth Organic Baby Dill (optional garnish) A few fronds (optional) $2.79 (reg)

Instructions

1. Prep (oven): Heat oven to 425°F. Cut 1 lb sweet potatoes into 3/4-inch cubes. Toss with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread on a sheet pan.
2. Oven: Roast sweet potatoes at 425°F until browned and tender, 20–30 minutes, tossing once halfway.
3. Prep (chicken): Pat dry 1 lb chicken and season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Optional for extra-steakhouse vibe: dust lightly with 1 tsp flour for a silkier sauce later.
4. Stove: Heat 1 tbsp olive oil + 1 tbsp butter in a skillet over medium-high. Sear the 1 lb chicken until golden, 4–6 minutes per side (cook to 160°F, rest to 165°F). Move chicken to a plate and tent loosely.
5. Stove (onion): Lower heat to medium. Add 1 thinly sliced onion (about 8 oz) to the same skillet with another 1 tbsp butter if the pan is dry. Cook, stirring, until deeply browned and jammy, 8–12 minutes. Add 3 minced garlic cloves and cook 30 seconds.
6. Stove (red-wine pan sauce): Add 1/2 cup red wine (or 1/2 cup stock + 1 tbsp balsamic if you don’t cook with wine). Scrape up browned bits. Add 3/4 cup chicken stock (or water) and simmer 5–7 minutes until glossy and reduced. Whisk in 1 tbsp cold butter to finish; taste and season with a pinch of salt and pepper.
7. Stove (greens): In a second pan (or after sauce is done, briefly move sauce aside), sauté 8 oz sliced kale/collards in 1 tbsp olive oil with a pinch of salt until wilted and tender, 4–6 minutes. Add 1 tbsp lemon juice (or vinegar) and 2 tbsp water if needed for steam-softening.
8. Assemble: Slice rested chicken. Plate roasted sweet potatoes, add a pile of lemony greens, top with chicken, and spoon over the red-wine onion pan sauce. Optional: garnish with a few dill fronds.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled & Deveined Tail Off 12 oz shrimp, thawed if frozen, patted dry $6.99 (sale) for 12 oz
• Draper Valley Boneless Skinless Fresh Chicken Breast 8 oz chicken breast, thinly sliced $7.49/lb (reg)
• Simple Truth Organic® Thai Basil Container 1/2 oz Thai basil (about 1 loosely packed cup leaves) $2.79 (reg)
• Simple Truth Organic® Roma Tomatoes 16 oz Roma tomatoes, diced $3.99 (reg)
• Organic Jumbo Yellow Onions 1/2 medium onion (about 4 oz), thinly sliced $2.19/lb (reg)
• Simple Truth Organic Garlic Bulbs 3 cloves garlic, minced $2.79/3 ct (reg)
• Organic Ginger Root 1-inch piece ginger, peeled and finely grated $5.99/lb (reg)
• Organic Long English Cucumber (side salad) 1/2 cucumber, thinly sliced $3.99 (reg)

Instructions

1. Prep: Cook 1 cup dry jasmine rice (or any rice) according to package for 2 servings (typically 1 cup rice + 1 1/2 cups water + pinch of salt). While rice cooks, pat dry 12 oz shrimp and season with 1/2 tsp salt. Thinly slice 8 oz chicken breast and season with 1/2 tsp salt and black pepper. Dice 16 oz Roma tomatoes. Thinly slice 1/2 onion (about 4 oz). Mince 3 garlic cloves. Grate 1-inch ginger. Pick Thai basil leaves from stems (about 1 cup).
2. Stove (sear proteins): Heat 1 tbsp neutral oil in a large skillet over medium-high. Add the 8 oz sliced chicken in an even layer and sear until lightly browned and cooked through, 3–5 minutes. Remove to a bowl.
3. Stove (shrimp): Add another 1 tsp oil if needed. Add the 12 oz shrimp and sear until just pink, 1–2 minutes per side. Remove shrimp to the same bowl with chicken (don’t overcook).
4. Stove (build sauce): Lower heat to medium. Add the sliced 1/2 onion to the skillet with 1 tbsp oil if the pan is dry; cook 2–3 minutes. Add the minced 3 garlic cloves and grated ginger; cook 30 seconds until fragrant.
5. Stove (tomato-basil pan sauce): Add the 16 oz diced tomatoes plus 1/2 tsp salt and simmer 6–10 minutes until saucy and reduced. Stir in 1 tbsp brown sugar (optional for balance) and 1 tbsp fish sauce or soy sauce (optional but very restaurant-y). Taste and adjust salt.
6. Stove (finish): Return chicken and shrimp (and any juices) to the pan for 1 minute to warm through. Turn off heat and fold in the Thai basil leaves (about 1 cup) so they stay bright and aromatic.
7. Side: Toss 1/2 thinly sliced cucumber with 1 tbsp rice vinegar (or lemon juice), 1 tsp sugar, and a pinch of salt for a quick cucumber salad.
8. Serve: Spoon rice into bowls/plates and top with the Thai basil tomato chicken-and-shrimp. Serve the quick cucumber salad on the side.