9:15PM is too late to be serving Martha’s Hanger Steak & Chimichurri with potato and poblano salad. So I put everything onto a single plate, set out a fork and a very sharp knife, offering the plate to Jaimi, and backed away cautiously. Continue reading “Hanger Steak with Chimichurri Potato & Poblano Salad”
After last night I was very skeptical of Martha & Marley Spoon’s Stir-Fried Pork and Rice. I didn’t trust where they were going with the flavor profile, though I was pleasantly surprised after a couple minor modifications: Continue reading “Stir-Fried Pork and Rice”
That’s a great big nope in my book. Plated’s “Peruvian” Beef Kebabs. The flavor profile was just off. Maybe I started off irritated and it carried over into my frustration with the recipe. Continue reading ““Peruvian” Beef Kebabs (Plated)”
Damnit. Plated’s Indian Butter Chicken with Sautéed Spinach and Toasted Naan was a wreck waiting to happen, so be careful.
I could tell this one was going to go south quickly, even though Plated states that it’s a “customer favorite.” Continue reading “Indian Butter Chicken with Sautéed Spinach and Toasted Naan (Plated)”
It’s time to start a cooking commentary called, “That’s a terrible idea. Don’t do that.”
Tonight’s Plated meal, Seared Steak with Cherry Tomato Vinaigrette, was a mediocre recipe from the start. I made the mistake of starting to prep before I read the whole recipe through and realized at damn near every step there were serious flaws. I corrected along the way and the meal was FANTASTIC! Continue reading “Seared Steak with Cherry Tomato Vinaigrette (Plated)”
Plated’s Honey-Balsamic Chicken with Roasted Potato Salad. Hands down the best Plated meal we’ve tested over the last 3 weeks. Continue reading “Honey-Balsamic Chicken with Roasted Potato Salad (Plated)”
Plated’s Herb-Roasted Pork Chop with Roasted Vegetables is what you need to have for dinner tomorrow night. Recipe attached so you can grab the few ingredients you’ll need to knock this meal out of the park.
This was delicious and very easy to make. Prep + cook time maybe hit 30 minutes, the ingredients are very affordable and you can do this without any single purpose equipment or “master chef” skills.
There are only two important adjustments I’m adding to the recipe:
1. Pan sear the pork chops until a probe thermometer measures 145 degrees F at the center of the thickest point. Flip chop from face to face, side to side, every 2-3 minutes. The recipe card only mentions safe temperature in one little blurb and that’s not enough to protect you from making your diners sick.
2. Ignore the butter for step #5. You don’t need it. I skipped it and by doing so spared us about 120 calories of approximately 14g of fat from the meal. It just isn’t needed unless you cook the pork chop into jerky. Don’t do that. See adjustment #1.
Outside of that, use a cast iron skillet if you have one, use any other skillet as a cover to control splatter and bring the pork’s temperature up before it dries out.
Plated needs to rename their Chicken Avocado Burger to “Bland Blah on Brioche.” I mean, it’s fine if you’re easily turned off by things like flavor. It’s totally edible, particularly if you’re a fan of chewing on cotton balls.
The green beans are good. The lemon adds a nice tang. But the burger desperately needs dijon, ancho chile powder and perhaps a hit of cayenne…anything to wake it up.
Plated’s Seared Steak with Roasted Tomato Chimichurri. Good flavor, easy to prepare. We’re full.
Minor modification: withhold one of the three cloves of garlic from the chimichurri sauce and mince it. Use it during the first (and only) flip of the steaks at around 3 minutes. Add 1 tbsp butter to the pan and spoon the liquid and garlic over the steaks for the next 2-3 minutes until they reach 130F. Spoon the pan sauce over the steaks as they rest on a plate.
They did forget to mention trimming the ends of the snap peas. Do that.
Martha & Marley Spoon’s Hoisin Chicken Cutlets with Buttery Soy Noodles & Bok Choy.
Well…. it’s a relatively new service with the only apparent differentiator being Martha Stewart’s brand endorsement.
This meal was borderline disappointing and a bit of a hassle to clean up after. The hoisin sauce was far too sweet for either of us here and overwhelmed the dish. Cut the sauce in half and use more of the noodle water.
We won’t reorder this one. But try it if you’re stuck finding a meal from the available selection.