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: 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...

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 ...

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: Mexican pork and street corn tacos with lime Crema 2 servings prepared  Here's what you get: Shallot  Lime  Tex-Mex paste  Ground pork  Chicken stock concentrate  Jalapeno  Sour cream  Corn  Southwest spice blend  Flour tortillas (not used) Addition: Mission gluten-free spinach herb wrap Pickle veggies: This was another quick pickled veggie item. The shallot, lime, sugar and jalapeno was added and set aside.  Per instructions I occasionally stirred the veggie mix. The crema: For the crema sour cream  pepper lime zest, veggie stock and a pinch salt were combined.  The protein: A nonstick pan was used, after draining and drying the corn I charred with a little bit of avocado oil. After charring that was removed from the pan to a separate Bowl. The pork was cooked with a little bit of avocado oil with salt and pepper until completely browned and then they spice mix and paste were stirred in. A quarter...