A dang food blog

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: 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...

Making: Chilli? Taking leftover hellofresh items and making chili with roasted potatoes.  2 servings of chili prepared 1 serving of potatoes prepared  Here's what I have: 8.5 oz Diced tomato 13.4 oz Black bean 7.6 oz Yellow onion 1.5 oz Tomato paste 1 tbps Beef stock concentrate (not pictured) 1 tbsp Garlic paste 6.9 oz Yukon Gold potato 0.4 oz Avocado oil 1 oz Sharp cheddar cheese 2 tbsp Scallion 1 tbsp Sour cream  Mexican spice blend (not used) Southwest spice blend Preparation: The oven was preheated to 425 degrees and the cheese and scallion were held to the side. To start the potatoes I tossed half of the avocado oil, some of the Southwest spice and a bit of salt. These went into the oven for 30 minutes. In a stainless steel pot the onions were brown using the rest of the avocado oil after this the tomato paste and remaining spices and beef stock were added and mixed well.    After this the diced tomato and black beans were added and the po...

Making: Roasted sweet potato, onion and red cabbage  1 serving prepared (2 servings if prepared as a side dish) Here's what I have: 11.5 oz Sweet potato  7.1 oz Yellow onion   2.2 oz Red cabbage  0.9 oz Monterey Jack cheese  0.2 oz Avocado oil  0.3 oz Beef bouillon concentrate  0.2 oz Scallion Preparation: The scallion and cheese were held to the side. This will go into the dish last. The oven was pre heated to 425. In a large bowl the Cabbage, onion and sweet potato or combined with the avocado oil and beef bouillon mix. A little bit of pepper was also added. After placing the veggies on the sheet pan these were placed in the oven for 35 minutes. The plate! - Kris 

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...

Making: Sweet chili beef bowl 1 serving prepared  Here's what I have: 8.7 oz Beef round tip flat 2 tbsp Sweet chili sauce 2 tbsp Tamari 4.4 oz Carrot 2.3 oz Yellow onion 2.3 oz Red bell pepper 5.8 oz Cauliflower 1 small Scallion 1 tsp Avocado oil  Preparation: The beef was marinated in the chili sauce and tamari for a few hours before cooking. I got a pot for steaming the cauliflower and carrots ready by boiling some water. Once the water was boiling I put the veggies in the steamer basket and put the lid on. Next in a non-stick pan (medium-high heat) I the onion and bell pepper and avocado oil and once it was mostly done set it to the side. Next into the pan was the beef mix and this was cooked until mostly done and the veggies were added back to it to finish cooking. Total time was 15 minutes.  By the time the beef and veggie mix was finished cooking the veggies were done steaming. I removed the cauliflower from the basket and broke it up with a potato ...

Reviewing: Sweet chili pork bowl with bell pepper and peanuts 1 serving prepared  Here's what you get: Bell pepper  Yellow onion  Cilantro  Lime  Peanut  Ground pork  Sweet Thai chili sauce  Not used: Sweet soy glaze  Jasmine rice  Substitutes: Honey/Tamari  Cauliflower The peanuts: These are cooked using water and a little bit of sugar for the instructions until all of the liquid was dissolved in the pan. Once this was finished the peanuts were set to the side while I prepare the rest of the meal. The onions and peppers: These were cooked with a small bit of butter until the onions were going clear and everything had a nice color to it. This took around 8 minutes to complete. The protein: After the vegetables were done I have removed them to separate Bowl and began browning the ground pork. Once it was cooked through I added the onion and pepper mix back in and then continue cooking adding the tamari/honey mix and t...

Making: Italian beef with roasted vegetables  1 serving prepared  Here's what I have: 7.4 oz Purple potatoes  3.7 oz Yellow onion  5.2 oz Ground beef  1 oz Parsley  2.9 oz Bell pepper  3.8 oz Baby corn  0.5 oz Parmesan  1 tbsp Italian seasoning  1 tsp Granulated Mushroom stock  1 tsp Avocado oil  Preparation: Preheat oven to 425 degrees, convection setting was used. The veggies and half of the parsley were mixed with a drizzle of avocado oil, salt and pepper then roasted for 30 minutes. After 20 minutes of cooking I began to prepare the beef by cooking in a non-stick pan along with the Italian seasoning anf mushroom stock concentrate. By the time the veggies were ready the beef was cooked through. During plating some Parmesan and more fresh parsley was added.  The plate! The only regret I have is not mixing the potatoes and other vegetables before plating. This meal is a quick prep and easy c...

Reviewing: Gravy smothered meatballs with roasted green beans & red pepper  1 serving prepared  Here's what you get: Yellow onion  Chive  Ground beef  Fry seasoning  Green bean  Beef stock concentrate  Not used: Flour  Sour cream  Panko bread crumb  Yukon Gold potato (not pictured) Substitutes: Gluten-free breadcrumb  Cornstarch Red sweet pepper  The protein: I pre-formed the meatballs earlier in the day and let them chill out in the fridge. Once it was time to cook these went into oven with the vegetables and were cooked for 16 minutes. The veggies: I had to substitute for the potatoes so I added some Red a pepper with the green bean. These were tossed with a little bit of avocado oil, salt and pepper. Then roasted with the meatballs for 16 minutes. The sauce: For the sauce the sliced onions were cooked in the butter and then fry seasoning and corn starch were added.  I used one quarter cup of V...

Reviewing: Chicken sausage sweet potato and kale soup. 1 serving prepared  Here's what you get: Forgot the cheese! Sweet potato  Kale  Italian chicken sausage mix  Chili flake  Yellow onion  Italian seasoning  Chicken stock concentrate  Parmesan cheese  Not used: Demi baguette  The soup: Per instructions I started by cooking the onion and sausage together until the onions are browned and the sausage was cooked through.  Next the sweet potatoes, stock concentrate and spice packet was added along with 1 in 1/4 cup of vegetable broth. After the soup was done simmering for 7 minutes per instruction I put the kale in and let it cook for an additional seven minutes. Side: Since I can't have the baguette I made some GF cheese crackers to go along with the soup today. The process for that will be posted at a later date. The plate: And flat bread - Kris

Reviewing: Monterey Jack burger on a potato cake with sugar snap peas. 1 sering prepared - recipe heavily modified  Here's what you get: Balsamic vinegar   Monterey Jack cheese  Ketchup  Yellow onion  Mayonnaise  5 oz Ground beef  Sugar snap peas Steak spice  Not pictured/used:   Garlic  Zucchini  Dried oregano  Potato buns  Panko bread crumbs The protein: I started by mixing the burger with a teaspoon of mayo and the steak spice and then set it aside. After the onions were finished I cooked the burger for five minutes per side and then put the cheese on and let it melt per instructions. The peas: Zucchini that was sent was unusable so I substituted sugar snap peas. These were  cooked in a small pot. The sauce: This was quick to make and doing this before cooking the burger was easier as far as cleanup too. Extras: I made a potato cake for the burger to sit on.  The plate: I don't...

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...