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...

Making: Italian sausage and tomato over steamed vegetables 1 serving prepared  Here's what I have: 5.7 oz Cauliflower 2.5 oz Red cabbage  6.1 oz Mild Italian sausage  2.7 oz Tomato  0.5 oz Parmesan  1 tsp Tuscan garlic seasoning  1 oz Veggie broth  0.1 oz Scallion  0.4 oz Shallot Preparation: The cauliflower and red cabbage or steamed while the meat was prepared. To prepare the meat the scallions was added she's a nonstick pan and cook until slightly charred. The Italian sausage was added next and cooked while breaking it up into pieces until mostly browned, the Tomato was then added to the pan. Last n was the broth and seasoning everything was cooked until the liquid was mostly reduced.  by the time the we just finished cooking the cauliflower was soft enough to be broken up. This was done in a separate bowl and then it was mixed with the standard cabbage. The steamed vegetables were added to the Bowl first and then topped w...

Making: Creamy tomato soup with smashed Parmesan potatoes 1 serving prepared  Here's what I have: Soup 13.5 oz Tomato 2 cloves Garlic 1.5 oz Shallot 0.6 oz Butter 0.3 oz Scallion 1 oz Heavy whipping cream Smashed potatoes  1 tsp Garlic bread seasoning 1/4 tsp Salt 8.3 oz Potato 0.6 oz Butter 1 oz Parmesan Preparation: The potatoes were steamed until soft and then smashed down on a baking sheet. Some melted butter was added to some of the garlic bread seasoning.  The potatoes were brushed with The Season's butter and topped with some Parmesan. These are then placed under the broiler so the cheese could melt. The vegetables were prepared by chopping the  scallion and garlic into thin slices and  the tomatoes into chunks.  The remaining butter was melted in a small pot and a garlic and shallots were added. This was allowed to cook until soft and then the tomato was added. On medium Heat the tomatoes cooked until they were completely soft and a...

Making: Cucumber and tomato salad  4 servings prepared  Here's what I have: 10 oz Tomato  8 oz Cucumber  0.3 oz Dill  0.4 oz White wine vinegar  0.2 oz Honey  0.2 oz Lime juice Preparation: The tomatoes are sliced in half and the Cucumbers sliced slightly diagonally. The deal was chopped until it had a finer texture.  The honey, white wine vinegar, dill and lime juice were combined together in a small bowl. This salad usually lasts up to 5 days refrigerated. The plate! The white wine vinegar and honey work really great together. The dill from my garden is a bit weak right now so it doesn't really pop out flavor wise but it looks cool in the bowl! - Kris 

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...

Making: Cilantro lime shrimp salad  1 serving prepared Here's what I have: 11 oz Shrimp  2 cups Mixed salad greens  1/4 cup Cucumber  1 dmall Roma tomato diced 2 tbsp Cilantro  Salt  Pepper  1 tsp Honey  1 tsp Garlic paste  1 Lime  1/4 cup Shallot Preparation: The tomato, cucumber, half of the shallots and Cilantro were combined with the juice from half of the lime and a little bit of salt and pepper. I set them aside starring them occasionally while preparing the shrimp. In a non-stick pan I cooked the shrimp for about 2 minutes. At this point I added the rest of the shallot, cilantro, juice from the other lime half, the honey and Ginger. The rest of the salt and pepper was added last. This was mixed well and heat turned down low to finish cooking. Total time 8 minutes.  To Plate, the salad greens were put into the bowl first followed by the tomato cucumber mix and in the shrimp. The plate! - Kris...

Reviewing: Gouda pork burgers with caramelized Sriracha onion and potato wedges 1 double burger with sides prepared  Here's what you get: Yellow onion Garlic Yukon Gold potato Sriracha, gouda cheese Sour cream Lime Potato buns (not pictured/used) Smoked paprika Ground pork Mayonnaise The potato: These were cut early in the day and left to soak in water and a bit of baking soda at room temperature. Roasting instructions; 450 degrees for 20-25 mins.  The protein: I'm doing a double paddy today so the entire 10 oz of pork was used. During the patty prep I added some sirracha. The burgers were set aside to rest while I prepared the rest of the components. When ready the patties were cooked for 6 minds each side before adding the cheese and coveringfor 3 minutes. The sauce and onion: There's a suggestion on the card to add a pinch of baking soda to the onions while cooking so I tried this out. There must be a sweet spot for this because my onions went...

Making: Ranch Nachos! 1 large serving prepared  Here's what I have: 1/4 cup Mexican cheese blend  4 oz Ground beef  1/4 cup Tomato  1/4 cup Green pepper  1/4 cup White onion  1/4 cup Sour cream  1 tsp Stock concentrate  1/4 tsp Garlic powder  1/4 tsp Pepper  1/2 tsp Ranch seasoning  Ranch flavored Norito chips Preperation: First I made the ranch sourcream by adding 1/4 ranch seasoning to the sourcream and set it aside. After heating up the cast iron pan I added the burger to begin browning. Halfway through I added the white onion, stock concentrate, 1/4 teaspoon ranch seasoning, garlic powder, pepper and cooked until done. Once all the ingredients were cooked, in the bowl I put the ground beef along with the other toppings adding the sourcream at the end.  The bowl!  Usually nachos are my Thursday thing if I'm having junk food and bad movie night. The flavors for the meat, chips and sourcream can be...

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion  1/4 tsp Paprika  1/4 tsp Garlic  1/4 tsp Celery salt  1/4 tsp Pepper  1/4 tsp Cumin  1/4 tsp Butter  4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion   1 tbsp Green onions  1/4 cup Cherry tomatoes 1/4 cup Cilantro  1/4 cup Black beans  4 tbsp Lime juice  (not pictured) 1.5 oz sourcream 1 oz chicken stock  The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side.  To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...