A dang food blog

Making: Cilantro Ginger meatballs with veggie salad 1 serving prepared  Here's what I have: Cilantro Lemon juice Honey  Ginger Ground pork Tomatoes Cucumber Onion Garlic Avocado oil Almond flour Preparation: Half of the ginger and garlic were run through the food processor with some of the cilantro and honey. This was mixed with the ground meat and almond flour and then formed into meatballs. The meatballs were cooked in an oven preheated to 350 for 16 minutes. To make the salad the rest of the onion the cucumber and tomatoes were combined with some cilantro, avocado oil, and lemon juice.  The plate! - Kris 

Making: Cilantro lime shrimp salad  1 serving prepared Here's what I have: 11 oz Shrimp  2 cups Mixed salad greens  1/4 cup Cucumber  1 dmall Roma tomato diced 2 tbsp Cilantro  Salt  Pepper  1 tsp Honey  1 tsp Garlic paste  1 Lime  1/4 cup Shallot Preparation: The tomato, cucumber, half of the shallots and Cilantro were combined with the juice from half of the lime and a little bit of salt and pepper. I set them aside starring them occasionally while preparing the shrimp. In a non-stick pan I cooked the shrimp for about 2 minutes. At this point I added the rest of the shallot, cilantro, juice from the other lime half, the honey and Ginger. The rest of the salt and pepper was added last. This was mixed well and heat turned down low to finish cooking. Total time 8 minutes.  To Plate, the salad greens were put into the bowl first followed by the tomato cucumber mix and in the shrimp. The plate! - 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 

Reviewing: Creamy chive chicken with lemony rice and Dijon apple salad 1 serving prepared   Here's what you get: Apple  Lemon  Mustard  Chicken stock concentrate  Mixed greens  Chives  Chicken cutlet  Sour cream  Jasmine rice (not used) Additions: Cherry tomato  Cucumber The protein: After seasoning the chicken I cooked at 5 minutes per side (non-stickpan) and then set aside to rest for 3 minutes. The sauce: I prepared this before the chicken all it took was adding the stock concentrate, mustard, vegetable stock, lemon juice, sour cream, and chives in a pan and reducing. I did not add any additional salt during this process. The salad: I actually received a bigger bag of salad with this kit so I didn't use the rice and went all salad instead, adding some cucumbers and cherry tomatoes. The salad dressing was made with avocado oil, lemon some of the mustard a little bit of sugar, pepper and chives. No additional...

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...

Making: Everything bagel meatballs with cucumber and tomatoe salad. 1 serving prepared   Here's what I have: 1 Cucumber  7 oz Tomatoes  1 Shallot  Basil balsamic seasoning  1 tbsp Parmesan  1 tsp Gluten-free pretzel crumbs  1 tsp Worcestershire sauce  1 tbsp Everything bagel seasoning  5 oz Ground beef Preparation:  For the meatballs I combined the parm, crumbs, Worcestershire, bagel seasoning and beef. This was split into 8 small meatballs and left to rest for 2 minuets.  These were cooked in a nonstick pan for 8 minuets.  To make the salad I combined the veggies with some of the balsamic seasoning to taste.  The plate! These were tasty but I had an issue with the meatballs wanting to fall apart. Egg and a bit of rice or potato flour would have helped bind them together better.  - Kris