Try it out: Hellofresh 13

Reviewing:

Pork schnitzel with roasted veggies & a creamy mustard Dipper

1 serving prepared

Here's what you get:

Carrots

Limoneira pink lemon

Honey

Fry seasoning

Garlic powder

Pork cutlets

Yukon Gold potato

Mayonnaise

Dijon mustard

Panko bread crumbs (not pictured, not used)

Sour cream

Parmesan (substitution)

The protein:

To omit gluten I mixed the garlic powder with parmesan for the coating. Instead of pan frying I added the pork to the veggie pan during the last 13 mins of cooking. Everything was broiled for 3 mins to brown up the parm coating.

The veggies:

I tossed all the veggies in oil and coated with the fry seasoning. These were roasted at 425 for 25 mins total.

The sauce:

This was easy as usual. Mix the mayo, honey and mustard then set to the side.

Extras:

The lemon, why? I don't know. It's a good lemon though, I used it to make a glass of lemonade saving one wedge for the plate.

The plate:

Lemon

No Lemon

I wish there was something green on the plate other than that this meal was great! I really don't understand what the lemon was for since it wasn't used in the recipe at all. I'm always happy to have fruit so it was cool trying something new. I'll definitely be making this again but adding dill next time.

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

Cooking by the Book 1: Orc Bacon

The Book: Dungeons & Dragons Heroes Feast the official D&D cookbook Making: Orc Bacon (modified) 2 servings prepared Here's what I have: 7 slices of thick-cut bacon 3 tablespoons light brown sugar 1 teaspoon fresh ground pepper 1 teaspoon garlic powder 1 tablespoon orange Ginger Spice 1 oz Veggie broth Preparation: The convection oven was preheated to 375 degrees on convection setting. The bacon was placed on a wrap set into a baking tray and placed into the oven for 8 minutes. While the bacon was cooking for the first 8 minutes I added the spices and veggie broth to a small pan and began to eat them up until I got a syrupy liquid. Once the eight minutes were up I brushed one side with the sauce and placed back into the oven for three minutes. This process was repeated by flipping and brushing the other side of the bacon before returning to the oven. Total cook time was 25 minutes The plate! ...

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend 2 tsp Scallion whites 1/2 tsp Concentrated beef stock 1 tsp Ginger paste 2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey The rest: 5 oz Ground pork 2 tbsp Sesame seed 1/4 cup White onion 1/4 cup Russet potato 1/4 cup Carrot Scallion greens Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside. The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes. When the vegetables hit the 15-minute Mark of cooking I got a n...

A dang food blog

Search This Blog