A dang food blog

Making: Bacon wrapped chicken tenders salad  1 serving prepared  Here's what I have: Protein: 6.1 oz Chicken tenders  3 strips Thick cut bacon  Pepper/Paprika (not pictured) Vegetables: 4 oz Red cabbage  3.8 oz Cherry tomato  2 oz Persian cucumber   1.1 oz Yellow pepper  2 tsp Everything bagel Topping  1 oz White wine vinegar  Preparation: Small convection oven was preheated to 425 degrees on convection setting. To prep the chicken it was wrapped in the bacon and secured with toothpicks. Pepper and paprika were sprinkled on. Using a cast iron pan it was first heated up on the Stove Top and the chicken was added and allowed to cook for a few seconds before placing the pan into the oven for 22 minutes. While the chicken was cooking the salad was prepared by combining the white wine vinegar and everything bagel seasoning to the red cabbage covering it then setting aside. The tomatoes were sliced and also set aside wit...

Reviewing: Middle Eastern steak and rice pilaf with Tzatziki almonds & Smoky roasted veggies 1 serving prepared  Here's what you get: Carrot Zucchini Persian cucumber Garlic Lemon Smoked paprika Basmati rice Chicken stock concentrate Yogurt Sour cream Middle Eastern spiced steak Sliced almonds Chili flake The roasted veggies: The oven was preheated to 450 degrees. The carrots and zucchini were tossed with olive oil paprika, salt and pepper and roasted for 22 minutes. The protein: In a non-stick pan with a tiny bit of oil was added. Cook time was about 5 minutes per side and then the meat was sent to the side to rest. The rice: In a small pot the almonds were toasted for about 2 minutes on high heat before setting aside. In the same pot bit of olive oil was added at medium-high heat and most of the garlic was tossed and holding aside a bit for the sauce. This was cooked until fragrant. After this the rice, water and stock concentrate were added.  The pot was ...

Reviewing: Shawarma spiced chicken with Persian salad cauliflower rice & creamy dill sauce 2 servings prepared  Here's what you get: Chicken cutlet  Yogurt  Shawarma spice blend  Garlic powder  Persian cucumber  Roma tomato  Lemon  Shallot  Dill  Sour cream  Not used: Jasmine rice  Substitute: Cauliflower  The salad:  The ingredients were prepped by: dicing the cucumber, tomato, chopping the fronds of Dill, slicing half the shallot and having the lemon. The veggies and half of the dill were combined with avocado oil and lemon juice. After mixing well they we're finished off with salt and pepper before setting aside. The protein: After patting the Chicken dry some avocado oil, garlic powder and shawarma spice were added to half of the yogurt and mixed well. The chicken was then coated in this mixture.  The chicken was then cooked in a pan for five minutes per side until done and then transfered...

Reviewing: Sesame beef tacos, with quick pickled veggies and chili sour cream  1 serving prepared   Here's what you get: Radish  Scallion  Persian cucumber  Cilantro  Red cabbage  Korean chili flakes  Garlic powder  White wine vinegar  Sour cream  Sesame oil   Substituting: 5 oz Ground Bison Baby level hot sriracha  1/4 cup Rice Tamari sauce  Lime juice  Not used: Soy sauce  Actual hot sriracha  Flour tortilla  Ground Beef  The pickles: Pickled veggies were very quick prep I would suggest adding the vinegar and sugar together and stirring them until the sugar dissolves. Once that was done I added the mixture to the sliced veggies and then did the salt/pepper. This prevents having granulated sugar dropping to the bottom of the bowl. The protein: I substituted the ground beef for bison in this recipe. Using 5 oz total. The cook on this was relatively easy. I was warned that th...