A dang food blog

Reviewing: Lemon chive chicken with roasted carrots and potatoes  1 serving prepared  Here's what you get: Chicken cutlet  Chicken stock concentrate  Chives Flour mix  (not used) Garlic  Lemon  Sour cream  Yukon Gold potato  Tuscan heat spice Substitute: Rice flour  *To save time and avoid extra dishes this meal was prepared differently from the card instructions.   The veggies: After preheating the oven to 425 degrees I tossed the vegetables and avocado oil a little bit of salt, pepper, lemon zest and a tiny splash of lemon juice. These went into the oven for 30 minutes. The protein: After coating the chicken in the rice flour and Tuscan spice mix they were placed in a pan and cooked for five minutes per side and then set aside while the sauce was being prepared. The sauce: I changed up the sauce a bit since the sour cream was not being used for mashed potatoes. In the pan used for the chicken I combined a li...

Making: Chilli? Taking leftover hellofresh items and making chili with roasted potatoes.  2 servings of chili prepared 1 serving of potatoes prepared  Here's what I have: 8.5 oz Diced tomato 13.4 oz Black bean 7.6 oz Yellow onion 1.5 oz Tomato paste 1 tbps Beef stock concentrate (not pictured) 1 tbsp Garlic paste 6.9 oz Yukon Gold potato 0.4 oz Avocado oil 1 oz Sharp cheddar cheese 2 tbsp Scallion 1 tbsp Sour cream  Mexican spice blend (not used) Southwest spice blend Preparation: The oven was preheated to 425 degrees and the cheese and scallion were held to the side. To start the potatoes I tossed half of the avocado oil, some of the Southwest spice and a bit of salt. These went into the oven for 30 minutes. In a stainless steel pot the onions were brown using the rest of the avocado oil after this the tomato paste and remaining spices and beef stock were added and mixed well.    After this the diced tomato and black beans were added and the po...