A dang food blog

Making: Apple sausage and vegetables alternate dinner  1serving prepared Here's what I have: Protein: 2 Apple chicken sausage  Sides and toppings: 4.1 oz Broccoli  3 oz Carrots  1 oz Tuscan blend cheese  0.9 oz Butter  0.2 oz Scallion  2 cloves Garlic  1.2 oz Red onion  Salt and pepper (not pictured) Preparation: A steaming pot was prepared and the carrots went in first with a timer set to 12 minutes. About 5 minutes from finish time the broccoli and garlic was added. To complete the vegetables the butter was added in stirred well with the vegetables until they were well coated. Salt and pepper were added to taste. In a non-stick pan the Red Onion was added and cooked until soft. The apple sausage was cut into slices and added to the pan next,  these were cooked through which took about eight minutes. The vegetables and sausage were added to the plate and finished off with the cheese blend and scallions. The plate! ...

Making: Baked salmon with maple mustard sauce and roasted veggies  1 serving prepared  Here's what I have: Protein: 4.1 oz Salmon 1:1 seasoning 1/2 tbsp each  Salt Pepper Paprika Mustard powder Sauce: 0.6 oz Dijon mustard  0.9 oz Maple syrup  Veggies: 3.6 oz Carrots  2.7 oz Onion  3.8 oz Brussel sprout  0.2 oz Avocado oil  Preparation: The oven was preheated to 425 degrees. To prep the vegetables they were tossed with the avocado oil half of the spice mix and all of the minced garlic  and stirred until everything was coated well. The rest of the spice mix was used to coat the salmon fillet.   In a non-stick oven safe pan over medium-high heat the vegetables were added. These were cooked for about 8 minutes and then the salmon was added to the other side. The pan was put into the oven for 10 minutes. The sauce was prepared by heating up the stone ground mustard and syrup making sure to stir well until the mixtur...

Making: Honey butter chicken and veggies 1 serving prepared   Here's what I have: Salt, Pepper, Mustard powder (to taste) 5.6 oz Chicken  2.7 oz Carrots  1 oz Scallion  3.1 oz Potato  0.2 oz Shallot  0.3 oz Honey  0.3 oz Roasted garlic herb butter Avocado oil (not pictured) Preparation: After preheating the oven to 425 I put half of the seasoning on the chicken. The vegetables and scallion whites were prepped with a drizzle of avocado oil and the rest of the seasoning. These went on the same sheet pan into the oven for 18 minutes. Once the chicken and veggies were at the five minute mark I got a small pan hot and added the shallot along with the honey butter and cooked this mix until the shallots were soft. This was done just in time to pull the food out of the oven. During plating the honey butter shallot mix was the topping for the chicken and the plate was sprinkled with scallion greens. The plate! - Kris 

Reviewing: Crispy parmesan chicken with garlic herb couscous and Lemony roasted carrots 1 serving prepared, all gluten items omitted  Here's what you get: Carrots  Lemon  Scallion  Parmesan cheese  Hot smoked paprika  Chicken breast  Sour cream  Garlic herb butter  Not used: Israeli couscous  Panko bread crumbs  Substitute: Broccoli The carrots and broccoli: To save on time I decided to steam the vegetables that way they could be prepared towards the end of the chicken cooking. After getting a steam pot ready these were rolled with a little bit of scallion whites, lemon zest, paprika, salt and pepper. Steam time was 10 minutes.  The protein: After preheating the oven to 425 degrees the chicken was prepped and then roasted for 17 minutes and broiled for 3.  Extras: I omitted the gluten products from this recipe and did not replace the panko with gluten-free breadcrumbs instead I just used parmesan, sourcre...

Reviewing: Cherry Balsamic chicken with almond rice and shaved carrots 1 serving prepared  Here's what you get: oops I forgot... Carrots  Garlic rice  Balsamic vinegar  Cherry Jam  Scallions  Almonds  Chicken breast  Chicken stock concentrate Add on: Brussel sprouts The rice and Brussels sprouts: I decided to add brussel sprouts, D's work at a small part with some vegetable broth until the most Polly finished and then left to steam. The rice is precooked leftovers from yesterday's meal.  I toasted the almonds in butter per directions and then added garlic when reheating the rice. The protein: The chicken doesn't take long to complete it was cooked for a total of 14 minutes turning halfway through. The carrots: I didn't get to try the shaved carrots in another meal so I decided to do that here and it made a time for these a lot easier. There were thrown in the pan after the sauce was done and heated up until tender....

Making:  Italian sausage and veggies  1 serving prepared   Here's what I have: 1/2 cup Baby carrots sliced  1 cup Green pepper  1/4 cup Onion  1 tsp Stock concentrate  1 Italian sausage  1 tbsp Spice island Rosemary garlic blend 1 oz Water (not pictured) Preperation: The carrots were steamed for 8 mins. While these were in the pot I got the cast iron pan hot and put the onions on followed by the peppers. Once the carrots were softer I put them in the cats iron along with the bullion and spice. These were tossed together. The sausage went in after the veggies were pushed to one side of the pan. With the heat at medium I added 1 oz of water and covered the pan. After 12 mins I took the lid off of the pan, removed the veggies and turned the heat up to brown the sausage.  That process took 3 mins total turning once one side was brown.   The plate! This meal is quick and easy only taking about 25 minutes start to ...

Reviewing: Pork & Veggie Bibimbap with Zucchini, Carrots & Jasmine rice 1 serving prepared  Here's what you get: Jasmine rice  Carrots  Ginger  White wine vinegar  Sriracha (I used my big bottle) Ground pork -5 oz used  Scallions  Zucchini  Garlic  Sesame oil  Soy sauce (not used) Tamari (substitution) The rice: I only made a 1/4 cup, using a little over 3/4 cups of water and a tsp rice vinegar it took 15 mins total to cook. The sauce and scallion pickles: Both of these were easy prep and take just a few seconds to put together after the scallions are chopped. The veggies: The prep for these was pretty quick and I like the idea of thin slicing  for the carrots. Unfortunately I destroyed my potato perler and used a spiral cutter instead. I also decided to use a non stick pan this time and... nope.  The veggies came out fine but I didn't get the same char I like when using my cast iron pan.  The protein: ...

Reviewing: Pork cutlets with a cranberry pan sauce and rosemary roasted root vegetables. 1 serving prepared  Here's what you get: Carrots  Parsnips  Rosemary  Red Onion  Pork cutlets  Cranberry Jam  White wine vinegar  Chicken stock concentrate Added:  Garlic Scallion (not pictured) The roasted veggies: This is a two-part process, the total cook time will be about 30 minutes. I had the carrots and parsnips prepared ahead of time I just needed to chop up the Rosemary and onion.  *The onion requires you to prep two different ways, one for the veggies and one for the pan sauce. The protein: This is pretty straightforward since the pork cutlet isnt very large. It just needs to be cooked on a pan for the allotted time, 6 minutes total. The cutlets were set aside after.  The sauce: After removing the pork cutlets from your pan you'll start the sauce. As long as you have everything nearby it's pretty easy to put one...

Reviewing:   Crispy Buffalo spice chicken with blue cheese sauce, sour cream 'n' chive mashed potatoes and roasted carrots. 1 serving prepared One modification was made to eliminate gluten. This recipe is largely oven based making it perfect if you have other tasks to complete. The recipe can be found on the Hellofresh website.  Here's what you get: Yukon Gold potatoes  Carrots  Chives  Fry seasoning  Sour cream  Chicken cutlet  Panko bread crumbs (not used) **1/4 cup parmesan substituted  Frank's RedHot original seasoning blend Blue cheese dressing  Cholula hot sauce The potatoes: These were super easy to put together, I made them smoother than the picture suggested I ended up boiling and waiting until everything else was nearly done to finish them. Out of all the prep this took the most time to complete. The protein: Since I can't have panko, parmesan became the breading substitute. I didn't need to use butter for the...