A dang food blog

Making: Dijon honey mustard pork salad  1 serving prepared  Here's what I have: 12 oz Pork cutlet  2 oz Coleslaw mix  6 oz Apple  1 tsp Honey  1 tbsp Dijon mustard  1 tbsp Sour cream  1 tsp Carolina mustard seasoning  salt pepper (to taste) Preparation: The Apple was prepared by cutting into quarters. One half was chopped into small bits the second half was cut into slices. The coleslaw was prepared by mixing the small chopped bits of Apple and slaw mix with honey, Dijon mustard, Carolina seasoning and sour cream, tossing until well-mixed. After seasoning the pork cutlet with salt and pepper they were cooked in a cast iron pan for 3 minutes per side before setting aside to rest for 3 minutes. Before plating these would be cut into strips. To Plate, the coleslaw mix was added to a bowl and the apple slices were arranged on top followed by the pork cutlets. The plate! - Kris 

Making: Bbq glazed bacon wrapped chicken breast with roasted carrots 2 servings prepared  Here's what I have: Protein: 15.4 oz Boneless skinless chicken breast  6 strips Bacon  Veggies: 25.3 oz Red skin Potato  0.1 oz Scallion  0.3 oz Bacon butter 1.1 oz Tuscan cheese blend  0.2 oz Garlic paste  Salt/Pepper/Paprika  Preparation:  The oven is preheated to 425 degrees.  The chicken was prepared by wrapping it in the bacon, securing with toothpicks and setting it aside. The potatoes were first cut into chunks in boiled for 15 minutes. They were then coated in bacon butter, spice blend and garlic paste. These were then spread on a baking sheet, topped with half of the Tuscan cheese and placed in the oven. The chicken bake time was 30 mins. The potatoes were roasted for 18 minutes.  The plate! - Kris 

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...

Making: Roasted cabbage with parmesan, red onion asparagus & carrot 1 serving prepared   *How to make:  bacon butter   Here's what I have: 7.9 oz Red cabbage 3 oz Red Onion 3.2 oz Carrot 4.4 oz Asparagus 1 oz Parmesan 0.5 oz Bacon butter melted 1 tbsp Dried mushroom stock 1/4 tsp Paprika  1/4 tsp Pepper  0.5 oz Dried cranberries (not pictured) Preparation: The  oven was preheated to 400°. Total cook time: 30 minutes. The Red Onion carrot and asparagus were coated in melted bacon butter half of the dried mushroom stock, paprika and pepper. These were placed on the baking sheet. The Cabbage was brushed with melted bacon butter on both sides and then sprinkled with dried mushroom stock. Everything was placed in the oven for 25 minutes. The oven was set to boil and the cabbage was topped parmesan cheese after 5 mins the pan was removed from the oven. During plating I added some cranberries for a bit of sweetness. The plate! Th...

Making: Sweet kale chicken bowl 1 serving prepared  Here's what I have: 5 oz Broccoli slaw  4 oz Chicken - sliced thin 1 oz Poppy seed dressing  1 oz Sunflower  1 oz Cranberry  1.1 oz Shallot  Not pictured: 0.1 oz Bacon butter Preparation: After melting the bacon butter in a non-stick pan the chicken was added and cooked through (medium high heat) for about 4 minutes total. Next, the kale broccoli slaw was added to the pan and a lid placed on top. This was allowed to cook at medium heat for about 3 minutes until the veggies were tender. Last the poppy seed dressing  and pumpkin seed cranberry mix was added and everything mixed well. The bowl! This one was a smaller quick prep meal. It wasvpretty filling but I would have liked more of the broccoli slaw mix. - Kris 

Making: Veggie bowl with sun-dried tomato and Parmesan 1 serving prepared  Here's what I have: 3 cups Kale 1.5 cups Potato 1/4 cup Baby corn 1 Shallot  2 tbsp Sun dried tomatoes 1 tsp Chicken stock concentrate 1/2 tsp Garlic paste Not pictured: 2 oz Vegetable stock 1 oz Parmesan cheese 1/2 tsp Bacon butter Preparation: Using a hot non-stick pan I melted the bacon butter and add the potatoes. The potatoes were rolled in the butter to make sure they were well coated and the heat turn to medium. The light was placed on the pan and the potatoes allowed to cook for 10 minutes. After they've been cooking for 10 minutes I return the heat too high and added the shallot, stock concentrate and garlic. These are cooked until the shallots were going clear. Next I added 1 oz of vegetable stock and sun-dried tomato. These were cooked until the liquids were reduced and the potatoes are able to be poked easily with a fork. I've been removed this mixture from the pan.  The...

Making: Chicken cutlet with creamy Dijon sauce, brussel sprout and carrots 1 serving prepared Here's what I have: 5 oz Chicken cutlet  1 tbsp Bacon butter  2 tbsp Vegetable broth  1 Scallion   1 tbsp Sour cream  1 tbsp Dijon mustard  1/4 cup Carrot  1/4 cup Brussel sprout  1 small Shallot Preparation: The carrots and brussel sprouts were steamed together and a pot for 10 minutes. To make the sauce I combined the Dijon mustard, sour cream, scallion and vegetable broth. Stirring until well combined and then set to the side. The chicken was cooked in a non-stick pan for 10 minutes total. The first side wasvcooked for 5 minutes and then flipped after this I added the shallot to the pan to brown them while the chicken finished cooking. The plate! - Kris 

Reviewing: Buffalo spicy crispy chicken cutlet with broccoli and potato wedges  1 serving prepared  Here's what you get: Chicken cutlet Broccoli  Potato  Scallion  Sour cream  Honey  Frank's Red Hot seasoning  Monterey Jack cheese  Panko bread crumbs (not used) Substitutes and extras:  Bacon butter  Live G free Gluten free bread crumb The protein:   1.5 tbsp of bread crumbs, a bit of melted bacon butter, red hot seasoning and Monterey Jack cheese were mixed together and the chicken was topped with this mixture. There was some left over, the remainder of this mix was used in the potatoes. The oven was preheated for 425 and the chicken was placed on the same pan with the potatoes and put in the oven for 18 minutes. The potatoes: The potatoes were tossed with a bit of melted bacon butter and the remainder of the cheese bread crumb mix. After the chicken was removed from the panties cook for an additional ...

Making : Dijon mustard chicken salad  1 serving prepared Here's what I have: 1.5 cup Mixed greens 1/4 cup Cherry tomato 1/4 cup Cucumber 1/4 cup roasted potato 1 tbsp Dijon mustard 1 tsp Bacon butter 1 tsp Shallot sliced thin  5 oz Chicken sliced thin 1 tsp Carolina bold and Tangy seasoning Preparation: The salad greens tomato cucumber and a little bit of shalidor laid out in the plate and set aside. The potatoes were leftovers that had been roasted for 30 minutes at 400 degrees. The chicken was cooked in the bacon butter ar medium heat until mostly cooked. The potato was added along with the Dijon mustard spice mix.  The heat was turned to low and everything was mixed well to ensure it was coated in the mustard mix. Total cook time was 8 minutes. The plate! - Kris 

Making: Porkchop with balsamic onions,  green beans & sweet potato 1 serving prepared  Here's what I have: 4 oz Pork chop  1 medium sized Sweet potato  1.5 oz Balsamic vinegar  Steak seasoning  1/4 cup White onion  1 small Shallot  1/2 cup Green Bean  1 tbsp Bacon butter Preparation: After preheating the oven to 425 I rolled sweet potatoes in avocado oil and a little bit of salt. These went in for 25 minutes. The pork chop is prepared by coating in steak spice and a little bit of salt. About 10 minutes into the potatoes being in the oven I started the green beans by heating up a nonstick pan using a small portion of the bacon butterand steak spice to cook them. After the green beans were done the pork chop was cooked (high heat) with a dab of bacon butter in the same pan for 4 minutes each side and set to rest. While the pork chop was resting I used the remaining bacon butter to brown the onions. This took about 4 minutes a...

Making: Mostly veggie bowl with bacon 1 serving prepared  Here's what I have: 2.5 cups French beans  2 cups Button mushroom sliced 3 slices Bacon, cooked 3 cloves Garlic  1/2 cup Shredded carrot  1 tbsp Onion flakes  1 tbsp Stock oncentrate 1/2 tsp Bacon butter  *Not pictured  Mozzarella cheese  Broth or water Preperation: After heating up the cast iron I dropped in the mushrooms and bacon. These were took together until the bacon was warm and fat beginning to cook off into the pan. Next I added the onion flakes garlic and stock concentrate. These need to be cooked together until the mushrooms are thoroughly cooked, they will shrink slightly and become darker.  After these were cooked thoroughly I removed them from the pan and put in the 1/2 teaspoon of bacon butter followed by the French beans and shredded carrot. Since the carrots are shredded and the beans cooked quickly this won't take long. I added a bit of broth in this part...

Making:  Today is going to be a Burger day but I'm also prepping stuff that I'll use throughout the week in other dishes. First up: Bacon! Here's what I have: 5 strips Bacon  This is placed on a pan on my V rack and baked at 375 on conviction for 17 minutes. Next up: Balsamic red onions Here's what I have: 1/2 red onion  Salt  Pepper  1/4 cup Balsamic vinegar  2 tbsp Bacon butter In a stainless steel pot. I took 2 tablespoons of the bacon butter and got the pan hot. The red onions went in as soon as the grease was hot enough and I let them cook until semi-soft.  Next in was the balsamic vinegar and I let everything cook down until the onions were completely soft and I had a thick reduced liquid. Last in was the salt and pepper to taste. And now: Shitake mushrooms! here's what I have: One carton shiitake mushrooms chopped 2 oz Broth  1 tsp Onion flakes 1 tbsp Bacon butter  1/4 tsp Smoked baco...