A dang food blog

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: Apple sausage and vegetables alternate dinner  1serving prepared Here's what I have: Protein: 2 Apple chicken sausage  Sides and toppings: 4.1 oz Broccoli  3 oz Carrots  1 oz Tuscan blend cheese  0.9 oz Butter  0.2 oz Scallion  2 cloves Garlic  1.2 oz Red onion  Salt and pepper (not pictured) Preparation: A steaming pot was prepared and the carrots went in first with a timer set to 12 minutes. About 5 minutes from finish time the broccoli and garlic was added. To complete the vegetables the butter was added in stirred well with the vegetables until they were well coated. Salt and pepper were added to taste. In a non-stick pan the Red Onion was added and cooked until soft. The apple sausage was cut into slices and added to the pan next,  these were cooked through which took about eight minutes. The vegetables and sausage were added to the plate and finished off with the cheese blend and scallions. The plate! ...

Making:   Apple sausage and veggies  1 serving prepared   Here's what I have:   Protein: 2 Apple sausages Vegetables: 8.9 oz Cauliflower 2.1 oz Corn 2.6 oz Sweet pepper 0.2 oz Scallion  1.1 oz Red Onion 0.2 oz Butter Salt and pepper (not pictured) Preparation: The cauliflower was steamed for 10 minutes while the rest of the meal was prepared. Once complete the cauliflower went into the bowl and was broken into smaller pieces. In a non-stick pan the butter was melted and the Red Onion, corn and sweet peppers were added. They were cooked until soft and seasoned with a bit of salt and pepper.  Once finished they were removed from the pan.  Next into the pan, the chicken sausage.  The sausage was cooked on medium-high heat until thoroughly browned. To plate, the other vegetables went on top of the cauliflower in the bowl and then were topped with the sausage and scallion The plate! - Kris 

Reviewing: Saucy steak burrito bowl with charred poblano, Smoky Crema, salsa Fresca & cilantro lime cauliflower 1 serving prepared  * Here's what you get: Jasmine rice Roma tomato Red onion Lime Poblano pepper Cilantro Diced steak Smokey red pepper Crema Tex-Mex paste Substitutes: Cauliflower The cauliflower: In a pot of boiling water the cauliflower was cooked for about 12 minutes on high heat then drained. Next the cauliflower was broken up and then some lime juice and cilantro were added. The salsa and Crema: The tomato and minced onion were combined with some lime juice inside. The crema was prepared by adding lime juice as well instead of water. The pepper and onion: The pepper and onion or sauteed in a pan for about 8 minutes until soft. These were then removed from the pan. The protein: Next into the pan was the steak, this was cooked until it started to brown. The Tex-Mex paste and beef broth were added,  the mix was allowed to cook until the liquids...

Reviewing:  caramelized pineapple chicken tacos with Smokey red pepper Crema  1 serving prepared  Here's what you get: Long green pepper  Red Onion  Roma tomato  Cilantro (not used) Lime  Pineapple (not used) Chicken breast strip  Southwest spice blend  Flour tortilla (not pictured/used) Smokey red pepper Crema  Substitutes: Corn tortilla Fresh pineapple  The salsa: The Cilantro in my box was unusable so that part will be missing from the recipe. The fesh pineapple was charred in a pan for about 4 minutes per the directions and then removed from the pan. In a separate bowl the pineapple,  tomato, minced onion, lime juice were combined with salt and pepper mixed well and set to the side. Preparation: In the same pan the green pepper sliced onion we're cooked in and then flavored with a bit of lime juice, they were then transferred to a plate. Next into the same pan was the chicken strips they were cooked with the ...

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...

Reviewing: BBQ pulled chicken tacos with creamy slaw and red onion 1 serving prepared  Here's what you get: Red Onion  Lime  Pulled chicken in BBQ sauce  Cilantro  Mayonnaise  Hot sauce  Coleslaw  Not used: Flour tortilla  Substitute: Corn tortilla The corn tortilla: The tortillas were placed in a small convection oven on warm while the rest of the items were being cooked so they were warm by the time the meal what's ready to plate. The coleslaw: To make the coleslaw the veggie mix was combined with cilantro and onion and then tossed with mayonnaise, hot sauce and juice from half of the lime. Salt and pepper were then added to taste. The bowl was set aside while the meat was being prepared. The protein: To finish off the protein a drizzle of oil is heated up in a non-stick pan and the remaining onion was added along with salt and pepper. This was cooked until the onions were soft and browned then the pulled chicken was added. Th...

Making: Shawarma spice, chicken and red onion with steamed broccoli & carrots  1 serving prepared  Here's what I have: 1.2 oz Beet 3.8 oz Chicken 3.2 oz Carrot 3.6 oz Red onion 4.1 oz Broccoli 1/2 tbsp Shawarma spice 0.3 oz Bacon butter  1 tsp Honey 1 tsp Lemon juice  1/2 tsp Butter  Preparation: To start I got a pot of water boiling so I could steam the vegetables. Once the water was to boiling temperature I put the vegetables in a steamer basket. A 15 min timer was set. Next, the bacon butter was melted in a non-stick pan. The Red Onion was cooked until ig was going clear then I added the chicken. After about 4 mims I added the Shawarma spice along with the honey/lemon then stirred everything together. The lid was placed over the chicken onion mix and the heat turned to medium low to cook for the remainder of the veggie steam time.  Once the vegetable timer went off I removed them from the stove and butter was added to them. The heat w...

Making: Roasted veggies and parm over steamed red cabbage  1 serving prepared  Here's what I have: 5.2 oz Red cabbage  2.8 oz Red onion  4.1 oz Tomato  4.8 oz Purple potato  1 oz Parsley  0.6 oz  Everything bagel seasoning  1 tbsp Basil oil  2 tbsp Balsamic vinegar  1.2 oz Parmesan Preparation: The red cabbage was held to the side and will be prepped last. The rest of the vegetables were tossed with the basil oil,  balsamic vinegar and Italian seasoning before putting in the oven to roast for 30 minutes at 375 degrees. During the last 10 minutes of cooking half of the parmesan was spread over the vegetables. Also the last 15 minutes of cooking the cabbage was steamed until cooked but slightly firm. Before plating it was tossed with the remaining vinegar, basil oil and topped with the rest of the parmesan.  The vegetables went on top of the steamed cabbage and then were topped with chopped parsley. The pla...

Reviewing: Rosemary demi-glace pork chops with mashed potatoes & roasted veggies 2 servings prepared   Here's what you get: Carrot  Yukon Gold potato  Rosemary  Sour cream  Red Onion  Pork chop  Chicken demi-glace The roasted veggies: I used avocado oil for the veggies and added a bit of salt and pepper before putting it in the oven 425 degrees for 30 minutes The potatoes: The potatoes were boiled for 20 minutes in unsalsalted water before draining. In addition to the sour cream and butter I added the remaining chopped Rosemary. The sauce: The sauce was prepared before the meat was cooked so that it would it be ready as soon as the dish was ready to plate. All this takes is adding soome minced onion and chopped Rosemary to the demi-glace along with a quarter cup of water in one tablespoon of butter. Total cook time was 8 mins. The protein: The pork chops were quick and only took 5 minutes per side and then they were set to the side ...

Making:  Today is going to be a Burger day but I'm also prepping stuff that I'll use throughout the week in other dishes. First up: Bacon! Here's what I have: 5 strips Bacon  This is placed on a pan on my V rack and baked at 375 on conviction for 17 minutes. Next up: Balsamic red onions Here's what I have: 1/2 red onion  Salt  Pepper  1/4 cup Balsamic vinegar  2 tbsp Bacon butter In a stainless steel pot. I took 2 tablespoons of the bacon butter and got the pan hot. The red onions went in as soon as the grease was hot enough and I let them cook until semi-soft.  Next in was the balsamic vinegar and I let everything cook down until the onions were completely soft and I had a thick reduced liquid. Last in was the salt and pepper to taste. And now: Shitake mushrooms! here's what I have: One carton shiitake mushrooms chopped 2 oz Broth  1 tsp Onion flakes 1 tbsp Bacon butter  1/4 tsp Smoked baco...

Reviewing: Pork cutlets with a cranberry pan sauce and rosemary roasted root vegetables. 1 serving prepared  Here's what you get: Carrots  Parsnips  Rosemary  Red Onion  Pork cutlets  Cranberry Jam  White wine vinegar  Chicken stock concentrate Added:  Garlic Scallion (not pictured) The roasted veggies: This is a two-part process, the total cook time will be about 30 minutes. I had the carrots and parsnips prepared ahead of time I just needed to chop up the Rosemary and onion.  *The onion requires you to prep two different ways, one for the veggies and one for the pan sauce. The protein: This is pretty straightforward since the pork cutlet isnt very large. It just needs to be cooked on a pan for the allotted time, 6 minutes total. The cutlets were set aside after.  The sauce: After removing the pork cutlets from your pan you'll start the sauce. As long as you have everything nearby it's pretty easy to put one...