Home Chef

Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Prepare a baking sheet with foil and cooking spray Prepare a muffin tin with cooking spray Cooking GuidelinesTo ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using ribeye, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve. If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side. 1 Prepare the IngredientsMince chives.Remove husk from corn, if necessary.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Place jalapeño in a microwave-safe bowl and microwave, 30 seconds. 2 Prepare the MuffinsIn a mixing bowl, combine muffin mix, bacon, jalapeño, and ¼ cup water until a pancake-like batter forms. If too dry, add water, 1 Tbsp. at a time, until desired consistency is reached.Divide batter evenly into four cups of prepared muffin tin. Place muffin tin on one side of prepared baking sheet.Place corn on other side of baking sheet and top with 1 tsp. olive oil and a pinch of salt. Bake in hot oven until corn is tender and muffin tops are lightly browned and start to crack, 12-14 minutes.While muffins and corn bake, cook salmon. 3 Cook the SalmonPat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. 4 Make the SauceIn a mixing bowl, combine chives, honey, BBQ sauce, mayonnaise, and a pinch of salt and pepper until smooth. 5 Finish the DishPlate dish as pictured on front of card, topping corn with butter and topping salmon with sauce. Bon appetit!