A dang food blog

Reviewing: Frank's Red Hot spice crispy chicken cutlet with monterey jack, mashed potatoes, buttery green beans & a honey drizzle 2 servings prepared  Here's what you get: Green beans  Scallion  Sour cream  Frank's Red Hot original seasoning blend  Panko bread crumbs (not used) Monterey Jack cheese  Chicken cutlet  Yukon Gold potato  Honey  Substitute: Gluten-free breadcrumb The mashed potatoes: The potatoes were cut into chunks and boiled in salt water for 20 minutes. Most of the liquid was removed before mashing up the potatoes and adding half a teaspoon of butter and scallion whites. To finish off 1 tbsp of sour cream was added and the green beans were whipped until smooth. The protein: The oven was preheated to 425° The crumb coating was created first by combining the GF bread crumbs along with the Monterey Jack and Frank's Red Hot seasoning.  A little bit of butter and sour cream was added as well. To prep the ch...

Reviewing: Crunchy Italian chicken sheet pan bake with potatoes & lemony green beans 1 serving prepared  Here's what you get: Chicken cutlet  Lemon  Green bean  Yukon Gold potato  Italian cheese blend  Sour cream  Fry seasoning  Italian seasoning  Not used: Panko bread crumb  Substitute: 1 tbsp Gluten-free breadcrumb The potatoes: First thing to do is preheat the oven to 425 degrees. Everything will end up being cooked on one sheet. Total cook time is around 30 minutes. The potatoes these were mixed with a drizzle of avocado oil, fry seasoning and a bit of salt and pepper. The potatoes were tossed thoroughly until well coated and then placed on the baking sheet. These go into the oven for 12 minutes. Before adding more to the sheet pan. The protein: To make the chicken topping, the GF breadcrumb, Italian seasoning and cheese were combined with a little bit of sour cream and pepper. The rest of the sourcream went on to ...

Reviewing: Crispy southwestern chicken cutlets with monterey jack mashed potatoes and roasted veggies 1 serving prepared  Here's what you get: Yukon Gold potato  Poblano pepper  Monterey Jack cheese  Chili powder  Sour cream  Yellow onion  Southwest spice blend  Chicken cutlet  Hot sauce  Not used: Panko bread crumb  Substitute: Gluten-free breadcrumb The potatoes part 1: After cutting,the potatoes are boiled for 15 minutes and then most of the liquid was drained. These were not finished until the last part of the meal preparation. The roasted veggies: After preheating the oven to 425 degrees the vegetables were prepared. First the onion was thin sliced along with the Poblano pepper. Salt and pepper were added last before putting these on the roasting pan and put it in the oven for 5 minutes. The protein: Some of the gluten-free bread crumb was combined with the Monterey Jack, some of the chili powder and Southwest sp...

Reviewing: Gravy smothered meatballs with roasted green beans & red pepper  1 serving prepared  Here's what you get: Yellow onion  Chive  Ground beef  Fry seasoning  Green bean  Beef stock concentrate  Not used: Flour  Sour cream  Panko bread crumb  Yukon Gold potato (not pictured) Substitutes: Gluten-free breadcrumb  Cornstarch Red sweet pepper  The protein: I pre-formed the meatballs earlier in the day and let them chill out in the fridge. Once it was time to cook these went into oven with the vegetables and were cooked for 16 minutes. The veggies: I had to substitute for the potatoes so I added some Red a pepper with the green bean. These were tossed with a little bit of avocado oil, salt and pepper. Then roasted with the meatballs for 16 minutes. The sauce: For the sauce the sliced onions were cooked in the butter and then fry seasoning and corn starch were added.  I used one quarter cup of V...

Reviewing: Firecracker meatballs with roasted green bean & sesame rice  2 servings prepared  Here's what you get: Scallion  Ginger  Mayonnaise  Sour cream  Honey  Sriracha  Korean chili flakes  Sesame seed  Ground beef  Jasmine rice  Green beans  Not used: Panko bread crumb  Soy sauce  Substitutes: gluten-free bread crumb  tamari sauce The rice: This was prepared first I only cooked 1 quarter cup with 1/2 cup rice for 15 minutes and then continued preparation per the recipe. The protein: These are easy to put together just combine the breadcrumb, ginger, scallion, tamari sauce, salt and pepper. Then form into meatballs, these will be cooked in the oven along with the green beans. The greenbeans: To prep the green bean I added avocado oil, salt, pepper and some of the Korean chili flakes. The beans and meatballs went on a sheet together and were baked in the oven at 425 for 15 minutes. The ...

Reviewing: Beef bulgogi meatballs with roasted carrots Ginger rice and Sriracha Crema Here's what you get: Carrot  Scallion  Ginger  Ground beef  Sriracha  Sesame seed  Sour cream  Not used: Bulgogi sauce  Panko bread crumb  Jasmine rice  Substitutes:  Avocado oil  Brussel sprouts The vegetables: The oven was preheated to 425 degrees  Instead of making a jasmine rice I decided to add some brussel sprouts. The brussel sprouts and carrots were tossed with the scallion whites, avocado oil, sesame seeds and minced ginger. These were roasted for 25 minutes. The protein: The meatballs were prepped earlier the day using the bulgogi sauce recipe I came up with. It can be found  here The meatballs were put into the oven 10 minutes after the vegetables have been roasting. So everything would be complete at the same time. Once they were done the meatballs were rolled in the remaining home made bulgogi sauce as the...

Reviewing: Pork schnitzel with roasted veggies & a creamy mustard Dipper 1 serving prepared  Here's what you get: Carrots  Limoneira pink lemon  Honey  Fry seasoning  Garlic powder  Pork cutlets  Yukon Gold potato  Mayonnaise  Dijon mustard  Panko bread crumbs (not pictured, not used) Sour cream  Parmesan (substitution) The protein: To omit gluten I mixed the garlic powder with parmesan for the coating. Instead of pan frying I added the pork to the veggie pan during the last 13 mins of cooking. Everything was broiled for 3 mins to brown up the parm coating. The veggies: I tossed all the veggies in oil and coated with the fry seasoning. These were roasted at 425 for 25 mins total.  The sauce: This was easy as usual.  Mix the mayo, honey and mustard then set to the side.  Extras: The lemon, why? I don't know.  It's a good lemon though, I used it to make a glass of lemonade saving one wedge for...