A dang food blog

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 ...

Reviewing: Balsamic fig chicken with roasted potatoes and mixed greens. 1 serving prepared Here's what you get: Yukon Gold potato  Rosemary  Balsamic vinegar  Chicken stock  Lemon (not used) Shallot  Chicken breasts  Fig Jam  Mixed greens  Additions: Cucumber  Cherry tomatoes The potatoes: The potatoes were tossed with olive oil, some of the Rosemary and salt then roasted in the oven for 25 minutes at 450 The sauce: Like the lady recipe I decided to make this first. It went fairly quickly,  after heating up some oil and adding the shallot and rosemary I waited until the shallots were browned before adding the stock concentrate, vinegar, jam and a little bit of vegetable stock then reduced the sauce.  The protein: The chicken was started after the sauce was made. Adding a bit of pepper/salt then cooked for 7 minutes per side. The salad: I added some cucumber and cherry tomato to the salad and was unable to use the lemo...

Reviewing: Balsamic fig chicken with roasted potatoes & lemony broccoli 1 serving prepared   Here's what you get: Yukon Gold potatoes  Rosemary  Balsamic vinegar  Chicken stock concentrate  Lemon shallot  Chicken breast  Fig Jam  Broccoli floret The potatoes: I prepped these by cutting and leaving these in water early in the day.  It helps the skin come out crisp during roasting. Per recipe these get tossed in oil with a small amount of salt and pepper.  I put them in the oven before continuing. Cook time was 26 mins.  The protein: The cutlets I got this time were bigger than usual.  I cooked them in the cast iron for 14 minutes after dusting with garlic and onion powder. Salt wasn't added because the vinegar based sauce usually comes out pretty strong and salty.   The broccoli: When the potatoes were at the 10 min mark I added the broccoli to the pan. These were cooked for 15 minutes total.  ...

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...

Reviewing: Balsamic Pork with roasted green beans and rosemary potatoes. Serves 2 Here's what you get: Shallot  Yukon Gold potatoes  Green beans  Chicken stock concentrate  Rosemary  Pork tenderloin  Fig Jam  Balsamic vinegar This recipe is largely oven based which is nice if you have a day where you need to multitask. Like the first recipe from this box ingredients were pre-prepped and only one serving was prepared for this recipe. You can find the original recipe on the Hellofresh website. The potatoes:  While all of the potatoes were cut right out of the box I only used about a cup for tonight's dinner. Cooking is fairly easy you just pre-heat your oven,  get them prepared and put them in for the allotted time. I prepped and cooked the potatoes with a bit of shallots until mostly done in a cast iron skillet and removed them to continue on to the next step. *The rest of the prepped potatoes are refrigerated in water to be used ...