A dang food blog

Making: Steamed broccoli with chicken, peppers and onion 1 serving prepared  Here's what I have: Protein:   6 oz Chicken  Vegetables: 0.2 oz Pickled red pepper  0.1 oz Scallion  2 cloves Garlic  0.7 oz Red onion  2.3 oz Sweet yellow onion  3.7 oz Broccoli Sweet yellow onion sea salt blend 0.2 oz Butter  Pepper (not pictured) Preparation: Total cook time for everything was 12 minutes. A steamer pot with prepared for the broccoli. This was allowed to steam while the rest of the meal being cooked in another pan. Once it was finished half of the butter was mixed with a broccoli and a bit of the sweet onion salt. In a cast iron skillet the onion and garlic was cooked first. This was allowed to get a little bit softer for adding the chicken. The chicken was cooked until mostly done and the red peppers and butter were added.  A little bit of pepper was added at the end. Scallions were used at the end to top the chicken. The pl...

Making: Apple sausage and vegetables alternate dinner  1serving prepared Here's what I have: Protein: 2 Apple chicken sausage  Sides and toppings: 4.1 oz Broccoli  3 oz Carrots  1 oz Tuscan blend cheese  0.9 oz Butter  0.2 oz Scallion  2 cloves Garlic  1.2 oz Red onion  Salt and pepper (not pictured) Preparation: A steaming pot was prepared and the carrots went in first with a timer set to 12 minutes. About 5 minutes from finish time the broccoli and garlic was added. To complete the vegetables the butter was added in stirred well with the vegetables until they were well coated. Salt and pepper were added to taste. In a non-stick pan the Red Onion was added and cooked until soft. The apple sausage was cut into slices and added to the pan next,  these were cooked through which took about eight minutes. The vegetables and sausage were added to the plate and finished off with the cheese blend and scallions. The plate! ...

Making: Shawarma spice, chicken and red onion with steamed broccoli & carrots  1 serving prepared  Here's what I have: 1.2 oz Beet 3.8 oz Chicken 3.2 oz Carrot 3.6 oz Red onion 4.1 oz Broccoli 1/2 tbsp Shawarma spice 0.3 oz Bacon butter  1 tsp Honey 1 tsp Lemon juice  1/2 tsp Butter  Preparation: To start I got a pot of water boiling so I could steam the vegetables. Once the water was to boiling temperature I put the vegetables in a steamer basket. A 15 min timer was set. Next, the bacon butter was melted in a non-stick pan. The Red Onion was cooked until ig was going clear then I added the chicken. After about 4 mims I added the Shawarma spice along with the honey/lemon then stirred everything together. The lid was placed over the chicken onion mix and the heat turned to medium low to cook for the remainder of the veggie steam time.  Once the vegetable timer went off I removed them from the stove and butter was added to them. The heat w...

Reviewing: Crispy parmesan chicken with garlic herb couscous and Lemony roasted carrots 1 serving prepared, all gluten items omitted  Here's what you get: Carrots  Lemon  Scallion  Parmesan cheese  Hot smoked paprika  Chicken breast  Sour cream  Garlic herb butter  Not used: Israeli couscous  Panko bread crumbs  Substitute: Broccoli The carrots and broccoli: To save on time I decided to steam the vegetables that way they could be prepared towards the end of the chicken cooking. After getting a steam pot ready these were rolled with a little bit of scallion whites, lemon zest, paprika, salt and pepper. Steam time was 10 minutes.  The protein: After preheating the oven to 425 degrees the chicken was prepped and then roasted for 17 minutes and broiled for 3.  Extras: I omitted the gluten products from this recipe and did not replace the panko with gluten-free breadcrumbs instead I just used parmesan, sourcre...

Making: Apple pork Burger with bacon and a side of vegetables. 1 serving prepared  Here's what I have: 1.5 cups Broccoli  1/4 cup Carrot  1/4 of an Apple sliced 1/4 cup White onion  1 tsp Worcestershire sauce  Spices about 1/4 tsp each  Paprika  Garlic powder  Onion powder  Brown sugar  Salt  Pepper  5 oz Ground pork  3 strips Bacon Not pictured: 1 slice Mozzarella cheese  Mesquite BBQ sauce Preparation: The patty:  To make the burger mix I combined some apple onions along with a Worcestershire sauce and spices in a food processor and bllended them well.  This mixture is combined with the meat until well mixed. And then set aside. Next I began to boil some water and got a non-stick pan ready to cook the bacon.  Veggies and toppings: Once the pan was hot I put the bacon in for about a minute and a half per side and then put them on a paper towel to dry.  Half of the rendered Bacon F...

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: Balsamic chicken with onions,  mushrooms and broccoli  1 serving prepared  Here's what I have: 1/4 cup Onion soup  2 oz Vegetable broth 5 oz chicken breast 1 tsp butter  1 tbsp Garlic salt with pepper  1/2 cup Mushrooms  1/2 cup Broccoli  Preparation: I used a stainless steel pot to heatvup the onion soup and mushrooms cooking them until the liquid reduced and the mushrooms were cooked through.  The broccoli was placed in the pot with the lid on to steam.  In a cast iron pan the butter was melted and the chicken cooked for 14 mins turning halfway through. During plating I added a drizzle of balsamic vinegar reduction to the chicken.  The plate! The reduced onion soup with mushrooms made a great sauce for this dish.  The only thing missing was mozzarella cheese.   - Kris

Making: Onion soup 5? servings prepared  Here's what I have: The soup: 1 stick Butter Salt/Pepper - to taste  1 oz White wine vinegar  4 cloves Garlic  5 large Onions sliced thin 12 oz beef broth 1 tbsp Thyme  Preparation: In a large pot I caramelized the onions in two parts with half of the butter each round. After this was done all of the onions along with the rest of the liquid ingredients were added to the pot and set to simmer for 30 mins. Salt and pepper were added to taste once the soup is done simmering. Finishers for today's dinner: 1/4 cup Scallions  1 cup Broccoli  Salt/Pepper  1 tsp Paprika/Garlic/Onion powder mix 5 oz Chicken breast 1/4 cup Mozzarella  Preparation: I cut the chicken into small pieces and cooked them in the cast iron with the spices and a small chunk of butter. The broccoli was steamed for 8 mins. Once these were done I added some chicken to the bottom of the bowl followed by some soup and ...

Reviewing: Balsamic fig chicken with roasted potatoes & lemony broccoli 1 serving prepared   Here's what you get: Yukon Gold potatoes  Rosemary  Balsamic vinegar  Chicken stock concentrate  Lemon shallot  Chicken breast  Fig Jam  Broccoli floret The potatoes: I prepped these by cutting and leaving these in water early in the day.  It helps the skin come out crisp during roasting. Per recipe these get tossed in oil with a small amount of salt and pepper.  I put them in the oven before continuing. Cook time was 26 mins.  The protein: The cutlets I got this time were bigger than usual.  I cooked them in the cast iron for 14 minutes after dusting with garlic and onion powder. Salt wasn't added because the vinegar based sauce usually comes out pretty strong and salty.   The broccoli: When the potatoes were at the 10 min mark I added the broccoli to the pan. These were cooked for 15 minutes total.  ...

Making: Orange ginger pork soup  2 servings prepared  Here's what I have: 7.3 oz Ground pork  1.5 cups Red cabbage  1/4 cup Parsnips  1/4 cup Broccoli  1 tbsp Scallions  1 tsp Stock concentrate  1 tsp Sesame  1 tsp Orange  Ginger powder  1 tbsp Ginger paste  1 tsp Garlic powder  3 cups Stock or water Preperation: In a stainless steel pot I cooked the pork meat until mostly done and then added my spices, sesame, half of the scallions and ginger paste along with the stock concentrate and one cup of broth.  These were cooked together for a minute more before adding the remaining broth, parsnips and cabbage. The broccoli went into the pot for 10 minutes at the end. The soup was topped with the remaining scallions. Total cook time was around 20-25 mins.  The bowl!  Because I used over 7 oz of ground pork this came out to two servings instead of one. To make a single serve you can cut that ...

Making: Today I'm experimenting with Montana Mex Sweet Salt and accidentally turning red cabbage into a super Gothic side dish. Here's what I have: 2 strips Bacon 6 oz Pork loin  1/4 tsp Montana Mex sweet salt  1/4 tsp Garlic powder  1/4 tsp Onion powder 4 toothpicks  First I mixed all of the spices together and rolled the pork loin in it and then wrapped the pork in the bacon and used any remaining spices over the bacon. Secure any loose ends of the bacon to the pork with toothpicks. Here is the prepared pork loin. It will go in an oven preheated to 450 for 20 minutes total. And then 5 minutes to rest. Sides! here's what I have: 1/4 cup White onion 1/2 cup Red cabbage  1/2 cup Broccoli  1/4 cup Diced carrots  1/4 cup broth 1 tbsp butter cut in half To make the sides I got the cast iron hot and put half the butter in followed by the carrots. These were cooked until mostly done and then I added the red ca...

Using some  pre prepped veggies and odds and ends from other meals I'm making a pot of my weekly Lunch soup. You can make it with whatever veggies you might have around. Here's what I have: 1 cup Asparagus stalks 1 cup Broccoli stalks  1/2 cup French beans (found last min!) 2 cups Carrot  2 cups Red cabbage  1 cup Onion/Shallot mix 4 cloves Garlic chopped  1 cup parsley  3 tbsp Bullion  1 tbsp Ginger  1/2 stick Butter 6.5 cups Liquid (water or stock) How I make it:  To start I get the butter in the pan and brown it just slightly before adding the onion and shallot mix. Those are cooked down and the garlic is added and cooked for a minute or so. The carrots are added next followed by the rest of the veggies. Next add 2 cups of liquid, the bullion and Ginger. The parsley goes in after that followed by the rest of the liquid, mix well.  The pot is brought to a boil and then turned down to medium or lower heat. Once t...