Signature with Ground Beef & Roasted Chicken

Signature

with Ground Beef & Roasted Chicken

Group Created with Sketch. 95 min
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    8 Servings
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Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Spanish Chicken & Saffron Mayo with Cilantro Rice
• Hoisin-Sesame Chicken with Wonton Noodles & Vegetables
• Curry Beef & Herb Rice with Roasted Pepper Tzatziki
• Beef & Veggie Wonton Noodles with Sambal-Peanut Sauce

Get Cooking
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ingredients
Signature with Ground Beef & Roasted Chicken
Title
  • 2 Tbsps Sliced Roasted Almonds
  • 1 bunch Parsley
  • 3 Tbsps Roasted Cashews
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Roasted Peanuts
  • 1 bunch Mint
  • ⅓ cup Crispy Onions
  • 18 oz Ground Beef
  • 5 oz Baby Spinach
  • 1 cup Long Grain White Rice
  • ½ lb Mushrooms
  • 2 Zucchini
  • ¼ cup Cilantro Sauce
  • 15 oz Baby Bok Choy
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 3 Tbsps Soy Glaze
  • ¾ lb Carrots
  • ¾ lb Fresh Wonton Noodles (Previously Frozen)
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 Tbsp Yellow Curry Paste
  • 4 Boneless, Skinless Chicken Breasts
  • 4 cloves Garlic
  • 6 oz Shishito Peppers
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 1 pinch Saffron
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Smooth Peanut Butter Spread
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Sliced Roasted Red Peppers
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Vegetarian Ponzu Sauce
Make the cilantro rice
1 Make the cilantro rice

Place an oven rack in the center of the oven, then preheat to 450°F.  In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a bowl; stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Refill the pot 3/4 of the way up with water; cover and heat to boiling on high. 

Roast & slice the chicken
2 Roast & slice the chicken

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the Spanish spice blend to coat. Transfer the to the sheet pan.Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Cook the beef
3 Cook the beef

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and curry paste; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

Prepare the ingredients
4 Prepare the ingredients

Wash and dry the fresh produce for bulk cooking. Cut the mushrooms into bite-sized pieces. Medium dice the zucchini. Peel and roughly chop 4 cloves of garlic. Peel the carrots. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stems of the shishito peppers. Cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

Cook the vegetables
5 Cook the vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened. Turn off the heat. Add the spinach and stir until wilted and combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the noodles
6 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the sautéed aromatics until combined. Taste, then season with salt and pepper if desired. 

Cook the remaining vegetables & finish the noodles
7 Cook the remaining vegetables & finish the noodles

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and shishito pepper pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped bok choy. Cook, stirring occasionally, 2 to 3 minutes or until softened. Turn off the heat and stir in the soy glaze. Transfer to the pot of cooked noodles. Stir to combine. Taste, then season with salt and pepper if desired.  

Make the Saffron Mayo
8 Make the Saffron Mayo

Combine the saffron and 2 teaspoons of warm water. Set aside to steep (or bloom) at least 10 minutes. Add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. 

Make the Hoisin-Sesame Sauce
9 Make the Hoisin-Sesame Sauce

Combine the hoisin sauce, sesame oil, and vinegar.

Make the Roasted Pepper Tzatziki
10 Make the Roasted Pepper Tzatziki

Roughly chop the roasted peppers. Combine the tzatziki and chopped peppers. Taste, then season with salt and pepper if desired.

Make the Sambal-Peanut Sauce
11 Make the Sambal-Peanut Sauce

Combine the ponzu sauce, peanut butter spread, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Assemble & Store the Spanish Chicken & Saffron Mayo
12 Assemble & Store the Spanish Chicken & Saffron Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cilantro rice

• 1/4 cooked vegetables

• 1 sliced Spanish-spiced chicken breast

Transfer the saffron mayo to 2 small containers.

Assemble & Store the Hoisin-Sesame Chicken
13 Assemble & Store the Hoisin-Sesame Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced chicken breast

Transfer the hoisin-sesame sauce to 2 small containers.

Assemble & Store the Curry Beef & Herb Rice
14 Assemble & Store the Curry Beef & Herb Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cilantro rice

• 1/4 cooked vegetables

• 1/4 cooked beef

Transfer the roasted pepper tzatziki to 2 small containers.

Assemble & Store the Beef & Veggie Wonton Noodles
15 Assemble & Store the Beef & Veggie Wonton Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the sambal-peanut sauce to 2 small containers.

Finish & Serve the Spanish Chicken & Saffron Mayo
16 Finish & Serve the Spanish Chicken & Saffron Mayo

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished chicken, vegetables, and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, almonds, and chopped parsley.

Finish & Serve the Hoisin-Sesame Chicken
17 Finish & Serve the Hoisin-Sesame Chicken

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin-sesame sauce, sesame seeds, and chopped cashews.

Finish & Serve the Curry Beef & Herb Rice
18 Finish & Serve the Curry Beef & Herb Rice

Makes 2 servings:

Heat the finished beef, vegetables, and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted pepper tzatziki and crispy onions.

Finish & Serve the Beef & Veggie Wonton Noodles
19 Finish & Serve the Beef & Veggie Wonton Noodles

Makes 2 servings:

Wash and dry the mint. Pick the leaves off the stems. Roughly chop the mint leaves and peanuts. Heat the finished beef and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sambal-peanut sauce, chopped mint leaves, and chopped peanuts.

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Make the cilantro rice
1 Make the cilantro rice

Place an oven rack in the center of the oven, then preheat to 450°F.  In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a bowl; stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Refill the pot 3/4 of the way up with water; cover and heat to boiling on high. 

2 Roast & slice the chicken

Meanwhile, line a sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned chicken breasts with enough of the Spanish spice blend to coat. Transfer the to the sheet pan.Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Roast & slice the chicken
Cook the beef
3 Cook the beef

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and curry paste; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Transfer to a plate. Rinse and wipe out the pan. 

4 Prepare the ingredients

Wash and dry the fresh produce for bulk cooking. Cut the mushrooms into bite-sized pieces. Medium dice the zucchini. Peel and roughly chop 4 cloves of garlic. Peel the carrots. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Cut off and discard the stems of the shishito peppers. Cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

Prepare the ingredients
Cook the vegetables
5 Cook the vegetables

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced zucchini and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened. Turn off the heat. Add the spinach and stir until wilted and combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

6 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot; stir in the sautéed aromatics until combined. Taste, then season with salt and pepper if desired. 

Cook the noodles
Cook the remaining vegetables & finish the noodles
7 Cook the remaining vegetables & finish the noodles

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and shishito pepper pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped bok choy. Cook, stirring occasionally, 2 to 3 minutes or until softened. Turn off the heat and stir in the soy glaze. Transfer to the pot of cooked noodles. Stir to combine. Taste, then season with salt and pepper if desired.  

8 Make the Saffron Mayo

Combine the saffron and 2 teaspoons of warm water. Set aside to steep (or bloom) at least 10 minutes. Add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. 

Make the Saffron Mayo
Make the Hoisin-Sesame Sauce
9 Make the Hoisin-Sesame Sauce

Combine the hoisin sauce, sesame oil, and vinegar.

10 Make the Roasted Pepper Tzatziki

Roughly chop the roasted peppers. Combine the tzatziki and chopped peppers. Taste, then season with salt and pepper if desired.

Make the Roasted Pepper Tzatziki
Make the Sambal-Peanut Sauce
11 Make the Sambal-Peanut Sauce

Combine the ponzu sauce, peanut butter spread, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

12 Assemble & Store the Spanish Chicken & Saffron Mayo

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cilantro rice

• 1/4 cooked vegetables

• 1 sliced Spanish-spiced chicken breast

Transfer the saffron mayo to 2 small containers.

Assemble & Store the Spanish Chicken & Saffron Mayo
Assemble & Store the Hoisin-Sesame Chicken
13 Assemble & Store the Hoisin-Sesame Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1 sliced chicken breast

Transfer the hoisin-sesame sauce to 2 small containers.

14 Assemble & Store the Curry Beef & Herb Rice

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 cilantro rice

• 1/4 cooked vegetables

• 1/4 cooked beef

Transfer the roasted pepper tzatziki to 2 small containers.

Assemble & Store the Curry Beef & Herb Rice
Assemble & Store the Beef & Veggie Wonton Noodles
15 Assemble & Store the Beef & Veggie Wonton Noodles

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished noodles

• 1/4 cooked beef

Transfer the sambal-peanut sauce to 2 small containers.

16 Finish & Serve the Spanish Chicken & Saffron Mayo

Makes 2 servings:

Wash and dry the parsley. Roughly chop the leaves and stems. Heat the finished chicken, vegetables, and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the saffron mayo, almonds, and chopped parsley.

Finish & Serve the Spanish Chicken & Saffron Mayo
Finish & Serve the Hoisin-Sesame Chicken
17 Finish & Serve the Hoisin-Sesame Chicken

Makes 2 servings:

Roughly chop the cashews. Heat the finished chicken and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the hoisin-sesame sauce, sesame seeds, and chopped cashews.

18 Finish & Serve the Curry Beef & Herb Rice

Makes 2 servings:

Heat the finished beef, vegetables, and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the roasted pepper tzatziki and crispy onions.

Finish & Serve the Curry Beef & Herb Rice
Finish & Serve the Beef & Veggie Wonton Noodles
19 Finish & Serve the Beef & Veggie Wonton Noodles

Makes 2 servings:

Wash and dry the mint. Pick the leaves off the stems. Roughly chop the mint leaves and peanuts. Heat the finished beef and noodles in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the sambal-peanut sauce, chopped mint leaves, and chopped peanuts.