Home Chef is a subscription based service that delivers “everything you need to prepare home-cooked meals in about 30 minutes” all on a weekly basis. Subscribers choose from 13 different meals each week, how many meals they want, how many people the meals are to serve, what delivery day, and can even skip weeks at a time in between deliveries. Pricing is as follows:
$9.95 for each serving of each meal
Free shipping for all orders over $40
$10 shipping for orders under $40
There are multiple coupons out right now if you would like to try Home Chef, the best being my referral link, which will give you $30 off your first order.
I completely forgot to choose my meals for this week and so I was automatically sent these three meals: Chicken Milanesa, Flat Iron Steak Stroganoff, and Classic French Green Peppercorn Pork Tenderloin. Luckily, I think I can make these recipes work for my girls.
I forgot to take a picture of the box unopened, but this is what it looks like when I first opened it up. My new recipes are right on top and there is usually a promo card or two also enclosed.
Inside there are three bags clearly labeled with the name of the recipe that the bag coordinates to. It’s all very clear and obvious, which is great! I’ve also learned that the “styrofoam” that’s used as insulation is that new kind that breaks down in water. How clever!!!
Underneath the ingredient bags are several ice packs with any meat/protein needed for the recipes. Luckily, this week, my meat didn’t leak all over the box.
The first recipe I decided to take on was the Chicken Milanesa. I hate to admit it, but I’ve never made chicken like this, so I was kind of excited to learn a new technique. Here are all the needed ingredients.
I began by cutting up the shallots.
Then I had to butterfly the chicken, which I’ve never done. I have pretty good knives so it wasn’t terribly difficult, but I would be a little worried about brand new chefs or cooks that don’t have good knives.
Next, I set up my breading stations, which are actually out of order in this picture. First, I dipped the chicken in flour, then egg, then breadcrumbs.
The next step is to pan fry the chicken.
Once both pieces of chicken were pan fried, I transferred them to a baking sheet and finished them up in the oven. While they were finishing, I cut up the lettuce (I had some that only had a few days left, so I replaced the spinach with this butter lettuce). Then, I toasted the almond slices on the stove, added tomatoes and the sliced shallots. The last step was making a lemon vinaigrette. Home Chef provided a lemon to zest, but I don’t have a zester. But, I did happen to have lemon balsamic vinaigrette…I decided to make my own dressing using that.
Here was my amazing dinner! A few too many shallot slices, but, overall, It tasted great and the balsamic vinegar was amazing with it!!
My next recipe was: Flat Iron Steak Stroganoff. I completely forgot to photograph it while I was cooking, but here’s the completed dish…
There was a little bit of a funny taste to the sauce and I’m not sure why. I did substitute fat free sour cream for the sour cream that it came with, but I bet that wasn’t it. Maybe it was the wine???? Plus, I had to cook the mushrooms separate and then add them in only to mine since my girls despise them. Overall, it was a nice meal, but I’m not sure I would make it again.
My third and final meal is the Classic French Green Peppercorn Pork Tenderloin. Here are all the ingredients needed.
I began by searing the tenderloin in a pan on both sides.
Once the tenderloin was seared on both sides, it went onto a baking sheet to finish cooking in the oven. The shallots were cooked in the frying pan and the carrots were boiled in water at the same time.
After the tenderloin cooked almost all the way, I added the asparagus to the baking sheet, drizzled with olive oil and salt and put the sheet back into the oven for another 5-10 minutes. After testing it, I felt the tenderloin needed another 7 minutes and so did the asparagus. I really feel like their timing was off here.
When the timer went off for the carrots, I felt that they also needed another five minutes. Once they really were done, I added the butter and mashed them. I also don’t own a masher, so it was a little difficult using a fork to mash hot carrots.
Lastly, I made the sauce when the shallots were done cooking. I added cooking sherry, heavy cream, salt, pepper, and a special base. I opted to keep the peppercorns out because I knew my kids wouldn’t eat them if they were in it. It only needed to cook for a few minutes total.
Here are our finished plates. Natalya’s without the carrots and sauce, Katrina’s without the asparagus, and mine with everything.
Here’s a close up of my plate again.
Overall Impressions: Home Chef really makes it fun to explore new recipes. Most of them take about 30 minutes to cook, which isn’t too bad. My biggest problem was with the timing, though. I feel like the pork timing was off, as well as the carrot timing. But, bottom line is that I enjoyed making healthy, fresh meals for my family. I would continue this subscription, but it’s really out of my price range. I just logged in and marked myself as “paused” and maybe I’ll be back one day. But, i love that I can cancel right from the website and not have to worry about calling and speaking to someone. Two thumbs up for that, Home Chef.