A dang food blog

Making: Cheesy cauliflower with steamed brussel sprouts 1 serving prepared or 2 sides  Here's what I have: 11.7 oz cauliflower  0.5 oz butter  2.1 oz colby jack cheese  1.6 oz white onion  1 oz heavy cream  2.2 oz sun-dried tomato  4.6 oz brussel sprout  1 tbsp Carolina seasoning rub Preparation:  The cauliflower was first chopped roughly into smaller bits. The sun-dried tomato was chopped into smaller pieces as well. A steamer pot was prepared, once ready the cauliflower was added and a timer was set for 8 minutes.  The onions half of the butter, sun-dried tomato and the Carolina seasoning were sauteed in a separate pan.  When the timer was up the cauliflower was moved to the pan with the onion and tomato. Heavy cream and the cheese were added, the heat was set to a low setting with the lid on.  Next into the steamer basket, the brussel sprouts and a timer was set for 8 minutes. Once these were ready they were ...

Making: Pork shoulder steak with red onion sauce, roasted red skin potatoes & sugar snap peas 2 servings prepared  Here's what I have: Vegetables: 24.1 oz Red skin potato  1 tsp Baking soda  1 tsp Salt  1 tsp Pepper  1 tbsp Garlic paste  15 oz Sugar snap peas  0.3 oz Butter  Salt/Pepper - to taste  Protein: 48.6 oz Pork shoulder 6.9 oz Red Onion  16 oz Beef broth  2 oz Worcestershire sauce  2 tbsp Brown sugar  Preparation:  The redskin potatoes were boiled first for 15 minutes and baking soda and salt. Next they were drained and the garlic paste salt and pepper were added. These were then placed in a oven on convection setting at 325 degrees for 15 minutes. Using my instant pot the pork shoulder was combined with the beef broth, brown sugar and Worcestershire sauce.  The pot was set for 30 minutes cook, 15 mins pressure release. Once the steak was finished it was removed and transf...

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:   Apple sausage and veggies  1 serving prepared   Here's what I have:   Protein: 2 Apple sausages Vegetables: 8.9 oz Cauliflower 2.1 oz Corn 2.6 oz Sweet pepper 0.2 oz Scallion  1.1 oz Red Onion 0.2 oz Butter Salt and pepper (not pictured) Preparation: The cauliflower was steamed for 10 minutes while the rest of the meal was prepared. Once complete the cauliflower went into the bowl and was broken into smaller pieces. In a non-stick pan the butter was melted and the Red Onion, corn and sweet peppers were added. They were cooked until soft and seasoned with a bit of salt and pepper.  Once finished they were removed from the pan.  Next into the pan, the chicken sausage.  The sausage was cooked on medium-high heat until thoroughly browned. To plate, the other vegetables went on top of the cauliflower in the bowl and then were topped with the sausage and scallion The plate! - Kris 

Making: Country style pork ribs with cheesy cauliflower and corn. 4 servings meat / 2 servings sides prepared  Here's what I have: Protein: Boneless pork ribs (Not pictured) 24 oz Beef broth  2 oz Worcestershire sauce 1 oz Apple cider vinegar Seasoning 1:1 - 1 tbps each: Salt  Pepper  Garlic powder  Onion powder  Paprika Sides: 2 ears Corn Cauliflower  Cheese sauce  Carolina bold mustard seasoning  Butter (not pictured) Scallions (not pictured) Preparation: The ribs were placed into the instant pot along with the liquids. This was allowed to cook for 15 minutes with natural pressure release. Once they were ready to be removed from the pot they're placed on a full line sheet and slathered in barbecue sauce then broiled for about 10 minutes. The liquids were removed from the instant pot and water added in. The corn was then cooked for 2 minutes with natural pressure release. The cauliflower was made by boiling the cauliflower ...

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: Chocolate chocolate chocolate chip cookies! 24 servings prepared Here's what I have: 315 g Gluten free all-purpose flour   *This mix contains Xanthan gum  1 tsp Baking soda 1/2 tsp Kosher salt 164 g Light brown sugar 150 g Granulated sugar 11.5 oz Chocolate chips 32 g cup baking chocolate powder 2 Large eggs 2 tsp Pure vanilla extract  112 g Butter Preparation:  The dry ingredients for all mixed together using a whisk until everything was well blended. This was set aside. Half of the butter was melted and then whisked together with the other half of the butter until it had a creamy consistency. The eggs and vanilla extract were added in next and mixed until everything was well Incorporated. Using a hand mixer on medium speed the flour mix was added to the wet mix in tbsp increments until it was completely Blended. Last chocolate morsels were added and folded into the dough mix. The cookies were weighed up at 1.8 ounces per dough ball. ...

Making: Sweet and spicy ginger chicken with steamed veggies  1 serving prepared  Here's what I have: 8.1 oz Chicken  5 oz Carrot  3 oz Brussel sprout  1.1 oz Sweet and sour chili  0.3 oz Garlic  0.3 oz Ginger paste   Salt   Pepper   Sesame seeds  Preparation: To make the sauce the chili sauce was combined with the garlic and ginger and a small pot and cook until slightly reduced. I got a pot of water boiling for the steamer pot and the veggies went and directly. These will cook while the chicken is being prepared. Once the vegetables are done cooking they will be rolled in the butter until the butter is fully melted and coating them. Sesame seeds were added after. In a non-stick pan the chicken was cooked for about 4 minutes per side. After they were finished and the chicken was plated the sauce was placed over the chicken. The plate! This is a quick cook meal, especially if the chicken i...

Making: Heavy cream nobake cookies  30 cookies / 15 servings prepared  Here's what I have: 1/2 cup Butter  15.6 oz Sugar  4.9 oz Heavy cream  0.7 oz Cocoa powder  4 oz Peanut butter  1 tbsp Vanilla  10.6 oz Quick oats Preparation: Using a stainless steel pot the butter was melted on low heat until completely dissolved and then the sugar, heavy cream and cocoa powder were added. The heat was turned up and these were stirred continuously until the mixture begin to boil. At this point a timer was set for a minute and then extra was can you asleep stirred until the timer was done. Next the peanut butter and vanilla were added and the pot was stirred continuously until the peanut was well blended. After this be quick oats were added and stirred continuously until once again, well mixed. On a parchment lined baking sheet the cookies were dished out until I had about 30 cookies.  The pans were then left to sit for about 20 minutes b...

Making: Hamburger with parmesan, caramelized onion, parsley potatoes & green beans  1 serving prepared  Here's what I have: 6.9 oz Potatoes  5 oz Ground beef  1.5 oz Parsley  0.7 oz Butter  3.1 oz Green bean  3.2 oz Onion  O.3 oz Beef bullion  O.7 oz Parmesan 1 oz Veggie broth (not pictured)   Preparation: To start I got a pot of water hot so I could boil the potatoes. These were set on a timer for 15 minutes. Once the timer is up I just let the potatoes sit in the water while I prepared the onions. After the potatoes were done boiling I start at the onion mix by putting a bit of the butter in a hot pan along with the onions. The onions were cooked until slightly Brown and then the veggie broth and bullion were added. Everything was cooked together until the liquid was reduced. At the end I tossed and some of the parsley and mixed well then removed everything from the pan. Back to the potatoes, I drained the water of...

Making: Today I am going to experiment with making gluten-free cheese flat breads using Bobs Red Mill paleo flour. Prep time: 30 minutes  Bake temp and time: 350 for 10 minutes  Here's what I have: 1 cup Paleo flour  3 tbsp Coconut flour  2 tsp Xanthan gum  1/4 tsp Kosher salt  2 tsp Apple cider vinegar  1 Egg  3 tsp Water  1/4 cup Extra sharp cheddar cheese  1 tsp Bacon butter  2 tsp Garlic bread spice blend Not pictured: 1 tbsp Heavy whipping cream  Preparation: The dry ingredients were all mixed together in a separate bowl including one teaspoon of the garlic bread spice blend.  The wet ingredients were all mixed well after this in a separate large mixing bowl and in the dry ingredients for added bit by bit until well Incorporated. I ended up adding the heavy whipping cream because the mix was a bit too dry. During the last part I added the cheese and needed the dough until well ...

Reviewing: Honey butter BBQ pork cutlets with mashed sweet potatoes & Lemony green beans 1 serving prepared  Here's what you get: Sweet potato  Honey  Sweet and Smoky BBQ seasoning  Sour cream  Lemon  Pork cutlet  Green beans  Chili flake  Extras: Butter The honey butter: I made this first by slightly heating the butter and adding honey. This was placed in the fridge while the rest of the food was being prepared. The mashed sweet potatoes: I steamed the sweet potatoes for 15 minutes before mashing. These are easy to do you just add the sour cream and mix it well to finish it off. The protein: After seasoning the cutlets and heating up a nonstick skillet I cooked the cutlets for 3 minutes per side and then removed from the heat to rest The greenbeans: The green beans went into the same steamer basket used for the sweet potatoes and were left there for four minutes so they were cooked but still crunchy. The plate: O...

Making: Steak with mushrooms onions and poutine 1 serving prepared   Here's what I have: Gluten-free Gavy: 1/2 cup Beef broth  1 tbsp Butter  1 tbsp Gluten free all-purpose flour  salt/pepper - to taste 6 oz Strip steak - marinated  1/4 cup Onion  cheese  5 oz Potato  3 Button mushrooms sliced 1tsp Butter  1 Whole Scallion sliced Preparation: The steak was marinated in Tamari and Worcestershire sauce for about 7 hours. The oven is preheated to 425, the potatoes word result in a little olive oil no salt or pepper and place in the oven for 20 minutes. While the potatoes were roasting I started the gravy. First melting the butter in a small pot (medium heat) until completely melted and then adding the gluten-free flour stirring constantly to make a roux.  Once the mixture was well combined and bubbly I added the scallion whites and then beef broth continuously stirring. Eventually the mix thickened up to a gravy,  at th...

Making:  Chicken and veggies dinner with quinoa  1 serving prepared   Here's what I have:   6 oz Chicken  1/4 cup Beets  1/4 cup Green bean  1/2 cup Onion  1/2 cup Mushroom  1/4 cup Quinoa  1 tsp Butter  1 cup Veggie broth  Spike brand Gourmet natural seasoning Preparation: After bringing 3/4 cup veggie broth to a boil I added half the butter and the quinoa. The pot was in brought to a boil again and then turn down to low and the quinoa was allowed to cook for 20 minutes. The bèets were put into a small metal bowl and placed in the same pot to steam.  In a separate pan I melted the rest of the butter and added the onions. These were cooked until they were clear, then I added the chicken. The mix continued to cook for about four minutes before adding the rest of the broth to this pan along with 1 teaspoon of seasoning and the green beans. Total cook time after adding the chicken was 12 minutes.  The pl...

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 ...

Making: Spicy pork burgers and veggies 1 serving prepared Here's what I have:   *The patty 5 oz Ground pork  1/2 tsp Beef stock concentrate  1/4 tsp Garlic powder  1/2 tsp Onion flakes  1/4 tsp Frank's Red Hot seasoning  powder  1 tbsp Butter  1/4 tsp Salt  1/2 tsp Garlic pepper  1/2 cup Green beans  1/2 cup Carrot Olive oil (not pictured) 1 tbsp Sour cream  1 tsp Sriracha  1/4 cup Sharp cheddar  Homemade pickles (not pictured)  Preperation: To start I preheated the oven to 425 drizzled the carrots in a bit of oil and tossed them with the salt and garlic pepper.  These went into the oven for 20 minutes. I mixed all of the Patty ingredients together making sure they were well Incorporated then set aside.  Next I put the sauce together and shredded cheese. Now it was time to get the cast iron hot once it was up to temp I put half the butter in the pan and spread it around. The Patt...