A dang food blog

Making: Sweetpotato wrap breakfast burrito  1 serving prepared  Here's what I have: Colby jack cheese Eggs Maple sausage  Pepper Scallions  Sourcream White onion GF Sweet potato wrap Preparation:  Everything was lightly seasoned with salt and pepper. The onion pepper were sauteed first until soft and then removed from the pan and set aside. The Eggs were scrambled in the same pan as the sausage. Once these were finished cooking sour cream was right on to the rap and the items were added with the egg going first, followed by the sausage and the onion pepper mix. Last it was topped with cheese and scallion.  The fruit was cut up into a small Ramekin. The plate! - Kris 

Making: Pork shoulder steak with red onion sauce, roasted red skin potatoes & sugar snap peas 2 servings prepared  Here's what I have: Vegetables: 24.1 oz Red skin potato  1 tsp Baking soda  1 tsp Salt  1 tsp Pepper  1 tbsp Garlic paste  15 oz Sugar snap peas  0.3 oz Butter  Salt/Pepper - to taste  Protein: 48.6 oz Pork shoulder 6.9 oz Red Onion  16 oz Beef broth  2 oz Worcestershire sauce  2 tbsp Brown sugar  Preparation:  The redskin potatoes were boiled first for 15 minutes and baking soda and salt. Next they were drained and the garlic paste salt and pepper were added. These were then placed in a oven on convection setting at 325 degrees for 15 minutes. Using my instant pot the pork shoulder was combined with the beef broth, brown sugar and Worcestershire sauce.  The pot was set for 30 minutes cook, 15 mins pressure release. Once the steak was finished it was removed and transf...

Making: Baked salmon with maple mustard sauce and roasted veggies  1 serving prepared  Here's what I have: Protein: 4.1 oz Salmon 1:1 seasoning 1/2 tbsp each  Salt Pepper Paprika Mustard powder Sauce: 0.6 oz Dijon mustard  0.9 oz Maple syrup  Veggies: 3.6 oz Carrots  2.7 oz Onion  3.8 oz Brussel sprout  0.2 oz Avocado oil  Preparation: The oven was preheated to 425 degrees. To prep the vegetables they were tossed with the avocado oil half of the spice mix and all of the minced garlic  and stirred until everything was coated well. The rest of the spice mix was used to coat the salmon fillet.   In a non-stick oven safe pan over medium-high heat the vegetables were added. These were cooked for about 8 minutes and then the salmon was added to the other side. The pan was put into the oven for 10 minutes. The sauce was prepared by heating up the stone ground mustard and syrup making sure to stir well until the mixtur...

Making: Tenderloin with Apricot shallot sauce and roasted veggies  1 serving prepared  Here's what I have: 5.8 oz Pork tenderloin 7.2 oz Cauliflower 4.9 oz Brussel sprout 0.9 oz Shallot 1.2 oz Apricot jam 1 oz White wine vinegar 2 oz Chicken stock  0.3 oz Avocado oil  Pork seasoning: 1/4 tsp each   Salt Pepper Onion, powder Paprika Garlic powder Preparation: The oven is preheated to 425° The vegetables were coated in a bit of avocado oil along with some salt and pepper.  The pork tenderloin was seasoned all over with the seasoning mix and set aside. After heating up a nonstick oven safe Pan the vegetables were added on one side and the tenderloin placed on the other side. The tenderloin was browned for a total of 6 minutes before placing the pan in the oven for 15 mins.  To make the sauce, the shallots and garlic was heated up with a splash of vegetable stock until soft. The apricot jam, chicken stock and vinegar were added...

Making: Poblano, lime beef tacos  1 serving prepared  Here's what I have: 5.5 oz Beef 1.6 oz Poblano pepper 0.8 oz Shallot 1 oz Sour cream 1 Lime 0.5 oz Sharp cheddar 3 Corn tortilla 1 oz Scallion Spice mix 1/4 tsp each: Chili Pepper Garlic Oregano Cumin Salt Preparation: The shallots and poblano were cooked first in a non-stick pan until soft. These were then removed from the pan. Next the beef was cooked with the spices and some lime juice. While the beef was cooking the taco shells were placed into the small convection oven to warm on a low heat setting. After the beef was thoroughly cooked through it was turned to a medium low heat setting.  Next I combined some of the sour cream with a little bit more lime juice. After everything was finished cooking the taco shells were removed from the oven and placed in a form. The cooked ingredients for then added. The plate! - Kris 

Making: Roasted mushrooms for toppings, soups and sides. 6 servings prepared  Here's what I have: 12.2 oz Mushrooms 1 oz Olive oil 1 tbsp Paprika 2 tsp Pepper 1 tbsp Garlic powder 1 tbsp Onion powder 2 tsp Salt Preparation:  A small convection oven was heated to 450 degrees. The mushrooms woke up for a total of 25 minutes. The mushrooms were coated in the olive oil first in a large bowl turning to make sure every piece had a bit of oil on it. After this the dry mix was added until again all the pieces were coated.  Mushrooms are then spread as thin as possible on a foil-lined pan and put into the oven turning the mushrooms every once in a while during bake time. The plate! Right out of the oven the mushrooms have a chewy consistency and they took on the flavor from the spices really well. I think any type of space could be used and maybe even wet marinades depending on what you want to use the mushrooms for. - Kris 

Making: Chex mix potato snack with dipping sauce. 2 servings prepared  1 serving on the weekend   Here's what I have: 9.9 oz Yukon Gold potato 1 tsp Chex Mix spice 1/4 tsp each: Paprika Pepper  Salt  2 oz Sour cream 0.3 oz Olive oil Preparation: The oven was preheated to 425 degrees on convection setting. The potatoes were tossed together with the olive oil, about 1/2 teaspoon of the sour cream, Chex spice mix, paprika and pepper.  Everything was mixed until the potatoes were well coated, they were placed on a baking sheet and put in the oven for 30 minutes. To make the dipping sauce 1/4 teaspoon of paprika was mixed with a sour cream along with a tiny pinch of salt. The plate!  the potatoes came out nice and crispy and the checks flavor was really powerful. Using the combination of sour cream and olive oil meant that the flavoring stuck really well to the potatoes. - 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: Roasted cabbage with parmesan, red onion asparagus & carrot 1 serving prepared   *How to make:  bacon butter   Here's what I have: 7.9 oz Red cabbage 3 oz Red Onion 3.2 oz Carrot 4.4 oz Asparagus 1 oz Parmesan 0.5 oz Bacon butter melted 1 tbsp Dried mushroom stock 1/4 tsp Paprika  1/4 tsp Pepper  0.5 oz Dried cranberries (not pictured) Preparation: The  oven was preheated to 400°. Total cook time: 30 minutes. The Red Onion carrot and asparagus were coated in melted bacon butter half of the dried mushroom stock, paprika and pepper. These were placed on the baking sheet. The Cabbage was brushed with melted bacon butter on both sides and then sprinkled with dried mushroom stock. Everything was placed in the oven for 25 minutes. The oven was set to boil and the cabbage was topped parmesan cheese after 5 mins the pan was removed from the oven. During plating I added some cranberries for a bit of sweetness. The plate! Th...

Making: Today I'm making a tiny taco bar using leftovers from the fridge.  1 serving prepared  Here's what I have: 1/4 tsp of each: Onion powder  Granulated garlic  Cumin powder  Cayenne pepper  Chili powder  Black pepper  Better than bouillon mushroom base 5 - Mission street tacos white corn tortilla 5.3 oz Beef  1.5 oz Sour cream  2.6 oz Red/Green pepper  1.1 oz Scallion  1.8 oz Baby corn  1 Lime Preparation: The first thing I prepared was the veggie mix sauteing until they were soft using a splash of vegetable broth and lime juice.  It took about eight minutes to thoroughly cook everything and then this was set to the side. Next I prepared the meat browning until mostly cooked, added the seasoning and continued to cook until everything was mixed well. This took about 10 mins at medium high heat. Last I steamed the tortilla to warm them up.  They were placed in a steamer basket over boiling wat...

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: Sloppy joe cups and veggies  1 serving prepared Here's what I have: For the sloppy joe mix 1 tsp: Tomato paste  Garlic paste  1/4 tsp: Mustard powder  Brown sugar  Chili powder To taste: Salt  Pepper  3 tbsp Veggie broth  1 tsp Worcestershire sauce  5 oz Ground pork  1/8 cup White onion 1 whole Scallion separate green/white  The veggies: 1/4 cup Sugar snap pea  1/2 cup Carrot Not pictured: Bacon butter  Monterey Jack cheese Preparation: To start I got some water boiling so I could steam the veggies. As soon as the water was boiling I put the carrots in the steamer basket. The sugar snap peas went on in the last 3 minutes of cooking so they wouldn't be overdone. While that was going I got a non-stick pan hot and added a little bit of bacon butter to cook the onion and scallion whites.  Once the white onion for beginning to go clear I added the ground pork and cooked everything mixing the meat a...

Making: Apple pork Burger with bacon and a side of vegetables. 1 serving prepared  Here's what I have: 1.5 cups Broccoli  1/4 cup Carrot  1/4 of an Apple sliced 1/4 cup White onion  1 tsp Worcestershire sauce  Spices about 1/4 tsp each  Paprika  Garlic powder  Onion powder  Brown sugar  Salt  Pepper  5 oz Ground pork  3 strips Bacon Not pictured: 1 slice Mozzarella cheese  Mesquite BBQ sauce Preparation: The patty:  To make the burger mix I combined some apple onions along with a Worcestershire sauce and spices in a food processor and bllended them well.  This mixture is combined with the meat until well mixed. And then set aside. Next I began to boil some water and got a non-stick pan ready to cook the bacon.  Veggies and toppings: Once the pan was hot I put the bacon in for about a minute and a half per side and then put them on a paper towel to dry.  Half of the rendered Bacon F...

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: Steak with mushrooms onions and poutine 1 serving prepared   Here's what I have: Gluten-free Gavy: 1/2 cup Beef broth  1 tbsp Butter  1 tbsp Gluten free all-purpose flour  salt/pepper - to taste 6 oz Strip steak - marinated  1/4 cup Onion  cheese  5 oz Potato  3 Button mushrooms sliced 1tsp Butter  1 Whole Scallion sliced Preparation: The steak was marinated in Tamari and Worcestershire sauce for about 7 hours. The oven is preheated to 425, the potatoes word result in a little olive oil no salt or pepper and place in the oven for 20 minutes. While the potatoes were roasting I started the gravy. First melting the butter in a small pot (medium heat) until completely melted and then adding the gluten-free flour stirring constantly to make a roux.  Once the mixture was well combined and bubbly I added the scallion whites and then beef broth continuously stirring. Eventually the mix thickened up to a gravy,  at th...

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: Herbs de Provence Tomato soup with potato dippers Here's what I have: 1 tbsp Butter cut in half 1.5 cups Tomatoes  1/8 cups Heavy cream  Salt  Pepper  1 tbsp Herbs de Provence  Not pictured: 1.5 small Yukon gold Potatoes  Olive oil Mozzarella cheese  Preperation: Last minute I decided to add some potato dippers. I cut up some Yukon Gold potatoes, drizzled them with olive oil and seasoned with salt and pepper. These went into the small convection oven at 375 for 25 minutes. To make the soup in a small pan I added half the butter with the tomatoes cooked at medium heat until the tomatoes were soft. Taking a spoon I mashed up the tomatoes in the pan while cooking and then added the salt, pepper, remaining butter and heavy cream. Stirred well and turned to low heat. Once the potatoes were 5 minutes away from being done I added the Herbs de Provence, stirred again and let the soup rest.  During plating a bit of mozzarella was added ...

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, ...