A dang food blog

Reviewing: Pork chops with zesty green onion salsa, green beans & cauliflower. 2 servings prepared  Here's what you get: Roma tomato Garlic  Scallion  Jasmine rice (not used) Pork chop  Lime  Black bean (not used) Southwest spice blend  Chicken stock concentrate  Sour cream Substitutes: Green bean  Cauliflower  The salsa: To make the salsa the scallions and Southwest spice were added to two tablespoons of avocado oil. A pinch of garlic and cast of juice from the lime we're also added. This was then salted and peppered to taste.  The cauliflower: The cauliflower with steamed for 15 minutes before mashing up to make a rice substitute.  Chicken stock concentrate, lime zest, tomato and lime juice where added. This was set aside and it pot with the lid on to keep warm. The protein: The pork was prepared by patting it dry and seasoning with Southwest spice blend, salt and pepper. In a medium high heat pan the cutlets were cooked for...

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: Speedy start chicken tacos with creamy Chipotle lime slaw and Mexican cheese blend 1 serving prepared  Here's what you get: Lime  Scallion  Sour cream  Chipotle powder  Coleslaw mix  Standard wheat cast-iron seared chicken breast  Southwest spice blend  Mexican cheese blend  Flour tortilla (not used) Substitute: 1 cup Cauliflower The protein: Since the chicken was precooked all I needed to do was heat it up with the scallion whites and season it with the Southwest spice blend and a bit of salt. Extras: The cauliflower with steamed for about 10 minutes.  Sides: Once the cauliflower was finished it was mashed up and mixed with the coleslaw mix, sour cream, lime juice, scallion greens, honey, salt and pepper. The plate: I decided to turn this one into a bowl since I didn't have corn tortilla and no other substitute for the flour tortilla.  It came out pretty well this way be slightly warm islami...

Making: Cheesy potato zucchini skillet 1 serving prepared  Here's what I have: 4.8 oz yellow zucchini 0.6 Oz scallion  4.5 oz of Russet potato  1 oz Colby jack cheese  1.2 Oz red pepper  1 ounce sour cream  1 tbsp Butter  1 tbsp Carolina bold and tangy season  Preparation:  A potatoes were boiled for 4 minutes first and then drained.  The zucchini, butter,  seasoning, scallions and pepper were mixed together with the potatoes. The skillet was warmed on the stovetop before adding the potato mix. This was topped with the cheese and placed in the oven for 12 minutes.  After baking the cheese was broiled until browned.   After removing from the oven the skillet was topped with sourcream and more scallions.  The plate! - Kris 

Reviewing: Mojo pork tacos with creamy cilantro slaw 2 servings prepared  Here's what you get: Lime Orange Cilantro Ground pork Cumin Chicken stock concentrate Dried oregano Garlic powder Coleslaw mix Mayonnaise Sour cream Flour tortilla (not used) Substitutes: Lime corn chips The Cilantro slaw: To make the slaw the mayonnaise, cilantro, sour cream, garlic powder and lime juice were added and tossed together. This was then salted and peppered to taste The protein: Half of the lime and all of the orange were juiced before cooking.  The orange and lime juice were added to the cumin, stock concentrate, 1/2 tsp sugar, oregano and half the garlic powder.  In a non-stick pan the pork was added and cooked until browned. The mojo sauce was then poured over this and cooked until the juices were reduced. The chips: Instead of doing a taco dish this was turned into nachos by using lime tortilla chips.  This was topped with a little bit of sour cream that had som...

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 

Reviewing: Pork carnitas tacos with pickled onion and Monterey Jack cheese. Except it's in a bowl with cauliflower. 1 serving prepared  Here's what you get: Yellow onion Cilantro Lime Ground pork Chicken stock concentrate Sour cream Poblano pepper Roma tomato White wine vinegar Southwest spice Tomato paste Chipotle powder Monterey Jack cheese Flour tortilla (not pictured/used) Substitute: Cauliflower The cauliflower: In a small saucepan the cauliflower was boiled with about a half cup of water first on high heat for about 2 minutes and then the heat was turned to medium low. A little bit more water was added while the meat was cooking and at the end I used a potato masher to break up the cauliflower and then mixed it with some lime juice and cilantro. The protein and veggies: The ground pork with started first in a pan with a little bit of avocado oil Browning and breaking it up as I went. This was about 6 minutes per the directions. The meat was ...

Reviewing: Maple mustard chicken legs with mashed potatoes & nutty green beans 1 serving prepared  Here's what you get: Chicken leg  Fry seasoning  Yukon Gold potato (not pictured/not used) Sour cream (not used) Maple syrup  Dijon mustard  Green bean  Pecan The protein: The chicken was rubbed with olive oil and coated in the fry seasoning and a bit of salt and pepper. These went into the oven for about 30 minutes the oven was preheated to 450 degrees. The chicken will be coated in the sauce made from the Dijon mustard and maple syrup before serving. The greenbeans: These were tossed with a bit of olive oil and salt pepper. Once the chicken had cooked for about 20 minutes the pain with the beans was added to the oven. These were allowed to cook for 10 minutes before adding the pecans and allowing it to cook for an additional 2 minutes.  The sauce: Make the sauce the maple syrup and mustard word combined no additional salt or pepper w...

Reviewing: Brown sugar bourbon steak with creamy Dijon pan sauce, scallion mashed potatoes and roasted brussel sprouts 1 serving prepared  Here's what you get: Yukon Gold potatoes  Scallion  Brussel sprouts  Sour cream  Ranch steak  Beef stock concentrate  Dijon mustard  McCormick Grill mates brown sugar bourbon seasoning The potatoes: After boiling a pot of water the potatoes were cooked for about 20 minutes. These would be finished off with half of the sour cream and half a tablespoon of butter before adding half the scallion greens. The protein: After seasoning the steak with the McCormick Grill make brown sugar bourbon seasoning a drizzle oil is heated up in a non-stick pan. The steaks were cooked for 4 minutes per side. Once the steaks are cooked they were set aside to rest. The brusselsprouts: The oven was preheated to 425°. Brussel sprouts were rolled and a little bit of oil salt and pepper and roasted for 18-22 minutes. T...

Reviewing: Chicken cutlets with a spiced Walnut crust plus green bean potato wedges & creamy mustard sauce 2 servings prepared  Here's what you get: Walnut Yukon Gold potatoes  Smoky cinnamon paprika spice blend Panko bread crumb  Whole grain mustard  Mayonnaise  Sour cream  Chicken cutlet  Green bean  Substitute: Gluten-free breadcrumb The potatoes: The oven was preheated to 425. The potatoes were coated in a small drizzle of oil and half of the cinnamon paprika spice. salt and pepper. These were placed on a baking sheet and placed in the oven. The overall timer was set for 30 minutes but after 10 minutes the chicken will go into the oven on the same pan. The sauce: To make the sauce the mustard, mayonnaise, sour cream we're combined with a bit of salt and pepper. The protein: To make the crumb coating the walnuts, gluten-free breadcrumb, cinnamon paprika spice, pepper and a pinch of salt were combined. A small dollop of the sa...

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: Quick lunch, baked chicken with cheese and bacon broccoli slaw 1 serving prepared  Here's what I have: 6.1 oz Boneless skinless chicken strips 1 oz Cheddar cheese 3.3 oz Broccoli slaw 1 oz Sour cream 1 strip Bacon  Paprika Salt/Pepper  Preparation: After preheating the oven to 400° the chicken was seasoned with a bit of salt and pepper. It was placed into the oven for 15 minutes. At the end the cheddar cheese was added in boiled until melted cook time, about two additional minutes. The sour cream Paprika and a tiny bit of salt and pepper were added together and then mixed with the broccoli slaw.  The bacon strip was cut up into tiny pieces and half of it was mixed with the slaw. The rest will be used to top it during plating. This was set to the side until the chicken finished cooking. The plate! - Kris 

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: Lemon chive chicken with roasted carrots and potatoes  1 serving prepared  Here's what you get: Chicken cutlet  Chicken stock concentrate  Chives Flour mix  (not used) Garlic  Lemon  Sour cream  Yukon Gold potato  Tuscan heat spice Substitute: Rice flour  *To save time and avoid extra dishes this meal was prepared differently from the card instructions.   The veggies: After preheating the oven to 425 degrees I tossed the vegetables and avocado oil a little bit of salt, pepper, lemon zest and a tiny splash of lemon juice. These went into the oven for 30 minutes. The protein: After coating the chicken in the rice flour and Tuscan spice mix they were placed in a pan and cooked for five minutes per side and then set aside while the sauce was being prepared. The sauce: I changed up the sauce a bit since the sour cream was not being used for mashed potatoes. In the pan used for the chicken I combined a li...

Reviewing: Cheesy smothered mushroom chicken with potato & carrot 1 serving prepared  Here's what you get: Carrot  Mushroom  Scallion  Chicken cutlet  Yukon Gold potato  Sour cream  Chicken stock  Monterey jack Extras: Butter  Vegetable stock **Because I didn't receive a recipe card for this I decided to just wing it on the preparation. The veggies: Instead of making mashed potatoes I decided to roast both be carrots and potato together. After mixing them with a tablespoon of avocado oil and fry seasoning they went into an oven that was preheated to 425°. A timer was set for 30 minutes.  The protein: After the veggies had reached the 12 minute mark the chicken was salted/peppered then placed on the baking sheet with the vegetables. After the timer was done some of the Monterey Jack was placed on top of the chicken and it was broiled for 3 minutes. The sauce: In a non-stick pan I melted some butter and begin to cook t...

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 ...

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...

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: 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: Hot honey chicken with BBQ roasted potatoes & buttery broccoli 2 servings  prepared  Here's what you get: Sour cream  Mike's hot honey  Sweet and Smoky BBQ seasoning  Chicken cutlet  Broccoli florets  Not used: Yukon Gold potato (not pictured) Pancake bread crumb (not pictured) Substitutes: Gluten-free breadcrumb Parsnip The parsnips: The parsnips were prepped with the same directions for the potatoes. After cutting them into appropriate sized pieces they were drizzled with a little bit of avocado oil and some barbecue seasoning before roasting at 425 degrees for 15 minutes. The broccoli: The broccoli was steamed in a pot for about 10 minutes towards the end of the chicken cook time. After steaming it was rolled in butter until the butter was melted then salt and pepper were added. The protein: The chicken was prepped with the sour cream and crumb topping. This went into the oven along with the parsnips and cooked for ...