A dang food blog

Reviewing: Cheesy smothered mushroom chicken with potato & carrot 1 serving prepared  Here's what you get: Carrot  Mushroom  Scallion  Chicken cutlet  Yukon Gold potato  Sour cream  Chicken stock  Monterey jack Extras: Butter  Vegetable stock **Because I didn't receive a recipe card for this I decided to just wing it on the preparation. The veggies: Instead of making mashed potatoes I decided to roast both be carrots and potato together. After mixing them with a tablespoon of avocado oil and fry seasoning they went into an oven that was preheated to 425°. A timer was set for 30 minutes.  The protein: After the veggies had reached the 12 minute mark the chicken was salted/peppered then placed on the baking sheet with the vegetables. After the timer was done some of the Monterey Jack was placed on top of the chicken and it was broiled for 3 minutes. The sauce: In a non-stick pan I melted some butter and begin to cook t...

Reviewing: Balsamic fig chicken with roasted potatoes and mixed greens. 1 serving prepared Here's what you get: Yukon Gold potato  Rosemary  Balsamic vinegar  Chicken stock  Lemon (not used) Shallot  Chicken breasts  Fig Jam  Mixed greens  Additions: Cucumber  Cherry tomatoes The potatoes: The potatoes were tossed with olive oil, some of the Rosemary and salt then roasted in the oven for 25 minutes at 450 The sauce: Like the lady recipe I decided to make this first. It went fairly quickly,  after heating up some oil and adding the shallot and rosemary I waited until the shallots were browned before adding the stock concentrate, vinegar, jam and a little bit of vegetable stock then reduced the sauce.  The protein: The chicken was started after the sauce was made. Adding a bit of pepper/salt then cooked for 7 minutes per side. The salad: I added some cucumber and cherry tomato to the salad and was unable to use the lemo...

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, ...

Reviewing: Balsamic Pork with roasted green beans and rosemary potatoes. Serves 2 Here's what you get: Shallot  Yukon Gold potatoes  Green beans  Chicken stock concentrate  Rosemary  Pork tenderloin  Fig Jam  Balsamic vinegar This recipe is largely oven based which is nice if you have a day where you need to multitask. Like the first recipe from this box ingredients were pre-prepped and only one serving was prepared for this recipe. You can find the original recipe on the Hellofresh website. The potatoes:  While all of the potatoes were cut right out of the box I only used about a cup for tonight's dinner. Cooking is fairly easy you just pre-heat your oven,  get them prepared and put them in for the allotted time. I prepped and cooked the potatoes with a bit of shallots until mostly done in a cast iron skillet and removed them to continue on to the next step. *The rest of the prepped potatoes are refrigerated in water to be used ...