A dang food blog

Making: Bacon wrapped chicken tenders salad  1 serving prepared  Here's what I have: Protein: 6.1 oz Chicken tenders  3 strips Thick cut bacon  Pepper/Paprika (not pictured) Vegetables: 4 oz Red cabbage  3.8 oz Cherry tomato  2 oz Persian cucumber   1.1 oz Yellow pepper  2 tsp Everything bagel Topping  1 oz White wine vinegar  Preparation: Small convection oven was preheated to 425 degrees on convection setting. To prep the chicken it was wrapped in the bacon and secured with toothpicks. Pepper and paprika were sprinkled on. Using a cast iron pan it was first heated up on the Stove Top and the chicken was added and allowed to cook for a few seconds before placing the pan into the oven for 22 minutes. While the chicken was cooking the salad was prepared by combining the white wine vinegar and everything bagel seasoning to the red cabbage covering it then setting aside. The tomatoes were sliced and also set aside wit...

Making: Steamed broccoli with chicken, peppers and onion 1 serving prepared  Here's what I have: Protein:   6 oz Chicken  Vegetables: 0.2 oz Pickled red pepper  0.1 oz Scallion  2 cloves Garlic  0.7 oz Red onion  2.3 oz Sweet yellow onion  3.7 oz Broccoli Sweet yellow onion sea salt blend 0.2 oz Butter  Pepper (not pictured) Preparation: Total cook time for everything was 12 minutes. A steamer pot with prepared for the broccoli. This was allowed to steam while the rest of the meal being cooked in another pan. Once it was finished half of the butter was mixed with a broccoli and a bit of the sweet onion salt. In a cast iron skillet the onion and garlic was cooked first. This was allowed to get a little bit softer for adding the chicken. The chicken was cooked until mostly done and the red peppers and butter were added.  A little bit of pepper was added at the end. Scallions were used at the end to top the chicken. The pl...

Making: Quick lunch, baked chicken with cheese and bacon broccoli slaw 1 serving prepared  Here's what I have: 6.1 oz Boneless skinless chicken strips 1 oz Cheddar cheese 3.3 oz Broccoli slaw 1 oz Sour cream 1 strip Bacon  Paprika Salt/Pepper  Preparation: After preheating the oven to 400° the chicken was seasoned with a bit of salt and pepper. It was placed into the oven for 15 minutes. At the end the cheddar cheese was added in boiled until melted cook time, about two additional minutes. The sour cream Paprika and a tiny bit of salt and pepper were added together and then mixed with the broccoli slaw.  The bacon strip was cut up into tiny pieces and half of it was mixed with the slaw. The rest will be used to top it during plating. This was set to the side until the chicken finished cooking. The plate! - Kris 

Making: Sweet and spicy ginger chicken with steamed veggies  1 serving prepared  Here's what I have: 8.1 oz Chicken  5 oz Carrot  3 oz Brussel sprout  1.1 oz Sweet and sour chili  0.3 oz Garlic  0.3 oz Ginger paste   Salt   Pepper   Sesame seeds  Preparation: To make the sauce the chili sauce was combined with the garlic and ginger and a small pot and cook until slightly reduced. I got a pot of water boiling for the steamer pot and the veggies went and directly. These will cook while the chicken is being prepared. Once the vegetables are done cooking they will be rolled in the butter until the butter is fully melted and coating them. Sesame seeds were added after. In a non-stick pan the chicken was cooked for about 4 minutes per side. After they were finished and the chicken was plated the sauce was placed over the chicken. The plate! This is a quick cook meal, especially if the chicken i...

Making: Baked parmesan chicken & vegetables  1 serving prepared  Here's what I have: 8.8 oz Chicken  5.6 oz Red cabbage  5.1 oz Carrot  0.5 oz Bacon butter  1 tsp Mushroom stock (dry) 1/4 tsp Pepper  1 oz Parmesan  1 tbsp Sour cream 1 small Scallion  Preparation: The oven was preheated to 425 degrees. The bacon butter was melted and a little bit of the mushroom stock pepper mix was added to it before tossing the carrots and scallions white and some of it. The rest was used to brush the cabbage. Once these were ready to go I put them in the oven and set the timer for 25 minutes. Next the chicken was coated in the rest of the mushrooms/pepper mix and the tops were coated with sour cream and Parmesan. These went onto the same baking sheet with the vegetables once they had been in the oven for 7 minutes. Total cook time on the chicken was 18 minutes.  During plating the vegetables were topped with the scallion greens. T...

Making: Shawarma spice, chicken and red onion with steamed broccoli & carrots  1 serving prepared  Here's what I have: 1.2 oz Beet 3.8 oz Chicken 3.2 oz Carrot 3.6 oz Red onion 4.1 oz Broccoli 1/2 tbsp Shawarma spice 0.3 oz Bacon butter  1 tsp Honey 1 tsp Lemon juice  1/2 tsp Butter  Preparation: To start I got a pot of water boiling so I could steam the vegetables. Once the water was to boiling temperature I put the vegetables in a steamer basket. A 15 min timer was set. Next, the bacon butter was melted in a non-stick pan. The Red Onion was cooked until ig was going clear then I added the chicken. After about 4 mims I added the Shawarma spice along with the honey/lemon then stirred everything together. The lid was placed over the chicken onion mix and the heat turned to medium low to cook for the remainder of the veggie steam time.  Once the vegetable timer went off I removed them from the stove and butter was added to them. The heat w...

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 

Making: Sweet kale chicken bowl 1 serving prepared  Here's what I have: 5 oz Broccoli slaw  4 oz Chicken - sliced thin 1 oz Poppy seed dressing  1 oz Sunflower  1 oz Cranberry  1.1 oz Shallot  Not pictured: 0.1 oz Bacon butter Preparation: After melting the bacon butter in a non-stick pan the chicken was added and cooked through (medium high heat) for about 4 minutes total. Next, the kale broccoli slaw was added to the pan and a lid placed on top. This was allowed to cook at medium heat for about 3 minutes until the veggies were tender. Last the poppy seed dressing  and pumpkin seed cranberry mix was added and everything mixed well. The bowl! This one was a smaller quick prep meal. It wasvpretty filling but I would have liked more of the broccoli slaw mix. - Kris 

Making : Dijon mustard chicken salad  1 serving prepared Here's what I have: 1.5 cup Mixed greens 1/4 cup Cherry tomato 1/4 cup Cucumber 1/4 cup roasted potato 1 tbsp Dijon mustard 1 tsp Bacon butter 1 tsp Shallot sliced thin  5 oz Chicken sliced thin 1 tsp Carolina bold and Tangy seasoning Preparation: The salad greens tomato cucumber and a little bit of shalidor laid out in the plate and set aside. The potatoes were leftovers that had been roasted for 30 minutes at 400 degrees. The chicken was cooked in the bacon butter ar medium heat until mostly cooked. The potato was added along with the Dijon mustard spice mix.  The heat was turned to low and everything was mixed well to ensure it was coated in the mustard mix. Total cook time was 8 minutes. The plate! - Kris 

Making: Jalapeno chicken wraps  2 wraps prepared Here's what I have: 5 oz Chicken Jalapeno salsa fresca 2 Gluten-free spinach wraps 1/4 cup Mixed greens 3 tbsp Lime Crema Garlic onion and black pepper sea salt Paprika Preparation: The salsa mix was made by combining dome left over shallot jalapeno mix from yesterday's meal with some tomatoes adding a bit more lime juice. The chicken was coated in the spice mix and cooked in a non stick pan for 5 minutes each side. To make the wraps I spread the lime Crema first then topped with the mixed greens and salsa. The chicken was cut into four strips each wrap got 2 cut pieces. The plate! This makes for a quick meal and would be a great quick lunch. The salsa lent a lot of flavor to the wraps so the herb flavor in the spinach wraps didn't get in the way. - Kris 

Making: It's a hodge podge dinner kinda day. Today I am using some leftover veggies, chicken and hellofresh warm and Smoky Southwest spice blend 1 serving prepared   Here's what I have: 1/2 cup Green beans chopped  1 small Sweet potato  5 oz Chicken  1/2 cup Red and Yellow bell pepper  Scallions 2 tbsp Sour cream HF warm and Smoky Southwest spice Preparation: After preheating the oven to 375 I drizzled the sweet potatoes in a little bit of oil and popped them in the oven for 25 minutes. The rest of the cook time is based around this. The sour cream has a bit of the spice blend added for dipping the fries and green beans. Italians will be added to the chicken pepper mix once it is finished cooking. I waited until the potatoes were in the oven for about 8 minutes before starting the rest. The chicken was tossed with the remaining Southwest spice blend and a little bit of salt. These were cooked in a non stick pan for 6 mins before adding the peppers. G...

Making: Onion soup 5? servings prepared  Here's what I have: The soup: 1 stick Butter Salt/Pepper - to taste  1 oz White wine vinegar  4 cloves Garlic  5 large Onions sliced thin 12 oz beef broth 1 tbsp Thyme  Preparation: In a large pot I caramelized the onions in two parts with half of the butter each round. After this was done all of the onions along with the rest of the liquid ingredients were added to the pot and set to simmer for 30 mins. Salt and pepper were added to taste once the soup is done simmering. Finishers for today's dinner: 1/4 cup Scallions  1 cup Broccoli  Salt/Pepper  1 tsp Paprika/Garlic/Onion powder mix 5 oz Chicken breast 1/4 cup Mozzarella  Preparation: I cut the chicken into small pieces and cooked them in the cast iron with the spices and a small chunk of butter. The broccoli was steamed for 8 mins. Once these were done I added some chicken to the bottom of the bowl followed by some soup and ...

Making: Creole mustard chicken with cauliflower and homemade pickles. 1 serving prepared  Here's what I have: 1 tbsp Creole mustard seasoning  1 tsp condensed chicken stock  1.5 cups Cauliflower  4.2 oz Chicken breast  1/4 cup Homemade pickles 1 tbsp butter  Not pictured: 1oz vegetable broth  Preperation: In a small stainless steel pot I warmed up half of the butter and seasoning along with 1 oz vegetable broth. The cauliflower was added and the heat turned up. Occasionally I would stir the cauliflower while the chicken was cooking to distribute the seasoning. Next, after heating up the cast iron pan I added the other half of butter and the chicken cooked until mostly done and then added the rest of the seasoning and the stock concentrate. This was cooked until done. Since the chicken pieces were small this didn't take long.  I put 1/4 cup of pickled veggies into a ramekin. The plate! This one was a super quick ...

Reviewing: Amazing Apricot chicken  1 serving prepared  Here's what you get: Oops, I forgot this in the ingredients pic... Chicken breast  Green beans  Apricot jam  Balsamic vinegar  Chicken stock Thyme  Not used: Jasmine rice  Substitutes: 1/2 cup Carrots  1 oz veggie broth  The greenbeans: Like most HF veggie preparation this was straightforward. You just roast them at 425 for 12-15 minutes. The protein: The chicken was an easy cook since the cut is not too thick it took me about 11 minutes cook time, around 5 minutes rest time Cartots!: I substituted carrots for the rice because they would cook quicker and I've had enough rice heavy meals lately. These were cooked in a small saucepan with one ounce of veggie broth  The sauce: The sauce was quick, since you get all of the ingredients you just have to cut the shallot combine everything in the pan after the chicken is done and reduce it a little. The plat...

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion  1/4 tsp Paprika  1/4 tsp Garlic  1/4 tsp Celery salt  1/4 tsp Pepper  1/4 tsp Cumin  1/4 tsp Butter  4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion   1 tbsp Green onions  1/4 cup Cherry tomatoes 1/4 cup Cilantro  1/4 cup Black beans  4 tbsp Lime juice  (not pictured) 1.5 oz sourcream 1 oz chicken stock  The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side.  To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...