A dang food blog

Making: Steak with maple Dijon sauce, brussel sprouts and carrots  2 servings prepared   Here's what I have: 16.5 oz New York strip steak  1 tbsp Maple syrup  2 tsp Dijon mustard  1 tsp Onion flakes  1/4 tsp Paprika  6.1 oz Carrot  7.9 oz Brussel sprout   0.2 oz Avocado oil   2 oz Water 1 tbsp scallion    Steak seasoning: 1/2 tbsp each   Salt  Pepper  Garlic powder  Onion powder  Paprika Preparation: Everything in this meal was prepared using a propane grill, aluminum foil bread form, aluminum foil covering and cast iron skillet for the steaks. The vegetables were prepared by combining the avocado oil, salt and pepper. The vegetables were mix until well coated with oil and seasoning. They were then placed into the bread form along with 2 oz water and covered with aluminum foil. Once the grill was hot these were placed on the grill and would cook for 15 minutes total. The cast ...

Making: Roasted cauliflower and carrots with Ginger orange sauce 1 serving or 2 sides prepared  Here's what I have: 13.9 oz Cauliflower  1.4 oz Shallot  0.5 oz Garlic  4.1 oz Carrot  1 tbsp Honey  2 tsp Orange Ginger Spice  0.2 oz Scallion  4 oz Chicken broth  0.3 oz Avocado oil  1 tbsp Tamari sauce Preparation: The small convection oven is preheated to 425 degrees. The garlic was chopped. The cauliflower was roughly chopped and put in a bowl with the carrots. The avocado oil some of the orange Ginger Spice and a bit of salt was added and everything was tossed together.  After spreading out the vegetables on a baking sheet they were placed in the oven for 20 minutes. To make the sauce the shallots were cooked in a splash of the chicken broth until soft. Next the tamari and garlic was added. This was left to cook on medium-high heat for 2 minutes before adding the rest of the broth, honey and orange ginger spice mix....

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...

Reviewing: Middle Eastern steak and rice pilaf with Tzatziki almonds & Smoky roasted veggies 1 serving prepared  Here's what you get: Carrot Zucchini Persian cucumber Garlic Lemon Smoked paprika Basmati rice Chicken stock concentrate Yogurt Sour cream Middle Eastern spiced steak Sliced almonds Chili flake The roasted veggies: The oven was preheated to 450 degrees. The carrots and zucchini were tossed with olive oil paprika, salt and pepper and roasted for 22 minutes. The protein: In a non-stick pan with a tiny bit of oil was added. Cook time was about 5 minutes per side and then the meat was sent to the side to rest. The rice: In a small pot the almonds were toasted for about 2 minutes on high heat before setting aside. In the same pot bit of olive oil was added at medium-high heat and most of the garlic was tossed and holding aside a bit for the sauce. This was cooked until fragrant. After this the rice, water and stock concentrate were added.  The pot was ...

Reviewing: Cheesy smothered mushroom chicken with potato & carrot 1 serving prepared  Here's what you get: Carrot  Mushroom  Scallion  Chicken cutlet  Yukon Gold potato  Sour cream  Chicken stock  Monterey jack Extras: Butter  Vegetable stock **Because I didn't receive a recipe card for this I decided to just wing it on the preparation. The veggies: Instead of making mashed potatoes I decided to roast both be carrots and potato together. After mixing them with a tablespoon of avocado oil and fry seasoning they went into an oven that was preheated to 425°. A timer was set for 30 minutes.  The protein: After the veggies had reached the 12 minute mark the chicken was salted/peppered then placed on the baking sheet with the vegetables. After the timer was done some of the Monterey Jack was placed on top of the chicken and it was broiled for 3 minutes. The sauce: In a non-stick pan I melted some butter and begin to cook t...

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: 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...

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: Rosemary demi-glace pork chops with mashed potatoes & roasted veggies 2 servings prepared   Here's what you get: Carrot  Yukon Gold potato  Rosemary  Sour cream  Red Onion  Pork chop  Chicken demi-glace The roasted veggies: I used avocado oil for the veggies and added a bit of salt and pepper before putting it in the oven 425 degrees for 30 minutes The potatoes: The potatoes were boiled for 20 minutes in unsalsalted water before draining. In addition to the sour cream and butter I added the remaining chopped Rosemary. The sauce: The sauce was prepared before the meat was cooked so that it would it be ready as soon as the dish was ready to plate. All this takes is adding soome minced onion and chopped Rosemary to the demi-glace along with a quarter cup of water in one tablespoon of butter. Total cook time was 8 mins. The protein: The pork chops were quick and only took 5 minutes per side and then they were set to the side ...

Making: Sloppy joe cups and veggies  1 serving prepared Here's what I have: For the sloppy joe mix 1 tsp: Tomato paste  Garlic paste  1/4 tsp: Mustard powder  Brown sugar  Chili powder To taste: Salt  Pepper  3 tbsp Veggie broth  1 tsp Worcestershire sauce  5 oz Ground pork  1/8 cup White onion 1 whole Scallion separate green/white  The veggies: 1/4 cup Sugar snap pea  1/2 cup Carrot Not pictured: Bacon butter  Monterey Jack cheese Preparation: To start I got some water boiling so I could steam the veggies. As soon as the water was boiling I put the carrots in the steamer basket. The sugar snap peas went on in the last 3 minutes of cooking so they wouldn't be overdone. While that was going I got a non-stick pan hot and added a little bit of bacon butter to cook the onion and scallion whites.  Once the white onion for beginning to go clear I added the ground pork and cooked everything mixing the meat a...

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: Beef bulgogi meatballs with roasted carrots Ginger rice and Sriracha Crema Here's what you get: Carrot  Scallion  Ginger  Ground beef  Sriracha  Sesame seed  Sour cream  Not used: Bulgogi sauce  Panko bread crumb  Jasmine rice  Substitutes:  Avocado oil  Brussel sprouts The vegetables: The oven was preheated to 425 degrees  Instead of making a jasmine rice I decided to add some brussel sprouts. The brussel sprouts and carrots were tossed with the scallion whites, avocado oil, sesame seeds and minced ginger. These were roasted for 25 minutes. The protein: The meatballs were prepped earlier the day using the bulgogi sauce recipe I came up with. It can be found  here The meatballs were put into the oven 10 minutes after the vegetables have been roasting. So everything would be complete at the same time. Once they were done the meatballs were rolled in the remaining home made bulgogi sauce as 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 

Making: Ginger cashew veggies with rice  1 serving prepared Here's what I have: 1/4 cup Rice  1/4 cup Sugar snap peas  1/4 cup Carrot  1/8 cup Cashew  1/4 cup Onion 1 tsp Ginger paste  1 tsp Honey  1 tsp Tamari  1 tbsp Scallions  Preparation:  The rice was prepared first by boiling a half cup of water and adding a little bit of avocado oil and rice vinegar before putting the rice in. That was brought back to a boil stirred and then turn to low and a timer was set for 15 minutes. In a non-stick pan I added a small drizzle of avocado oil and then put in the cashews, onion and carrots. This was cooked for about 5 minutes before adding the peas, tamari, honey and ginger paste. Everything was mixed well and then covered with the lid. The heat was set to low for another five minutes of cooking. The plate! - Kris 

Making: Quick Beef stir-fry  1 serving prepared  Here's what I have:   3 oz Beef marinated in tamari/sliced  1/4 cup Carrot 1/4 cup Rice  1/4 cup Peas 3 Button mushrooms sliced 2 tbsp Onion  1/4 cup Beef broth  1 tsp Sesame oil  1 tsp Brown sugar  1 tsp Garlic paste  1 tsp Ginger paste  Pepper flake Tamari Preparation: The beef was marinated in tamari sauce and then sliced before cooking. Rice was prepared simmering 1/4 cup dry rice to 1/2 cup water for 18 mins.  In a separate pan I cooked the carrots on high heat for 8 minutes before removing them from the pan. Next the sesame oil was added along with the onion and beef then cooked for about four minutes before adding the rest of the vegetables the broth and seasoning. Everything was cooked for an additional 8 minutes making sure to mix the beef and vegetables well. The carrots were added back and mixed in before plating. The plate! - Kris...

Reviewing: Pork schnitzel with roasted veggies & a creamy mustard Dipper 1 serving prepared  Here's what you get: Carrots  Limoneira pink lemon  Honey  Fry seasoning  Garlic powder  Pork cutlets  Yukon Gold potato  Mayonnaise  Dijon mustard  Panko bread crumbs (not pictured, not used) Sour cream  Parmesan (substitution) The protein: To omit gluten I mixed the garlic powder with parmesan for the coating. Instead of pan frying I added the pork to the veggie pan during the last 13 mins of cooking. Everything was broiled for 3 mins to brown up the parm coating. The veggies: I tossed all the veggies in oil and coated with the fry seasoning. These were roasted at 425 for 25 mins total.  The sauce: This was easy as usual.  Mix the mayo, honey and mustard then set to the side.  Extras: The lemon, why? I don't know.  It's a good lemon though, I used it to make a glass of lemonade saving one wedge for...

Reviewing: Amazing Apricot chicken  1 serving prepared  Here's what you get: Oops, I forgot this in the ingredients pic... Chicken breast  Green beans  Apricot jam  Balsamic vinegar  Chicken stock Thyme  Not used: Jasmine rice  Substitutes: 1/2 cup Carrots  1 oz veggie broth  The greenbeans: Like most HF veggie preparation this was straightforward. You just roast them at 425 for 12-15 minutes. The protein: The chicken was an easy cook since the cut is not too thick it took me about 11 minutes cook time, around 5 minutes rest time Cartots!: I substituted carrots for the rice because they would cook quicker and I've had enough rice heavy meals lately. These were cooked in a small saucepan with one ounce of veggie broth  The sauce: The sauce was quick, since you get all of the ingredients you just have to cut the shallot combine everything in the pan after the chicken is done and reduce it a little. The plat...

Making: Breakfast for dinner! Here's what I have: 3 strips Bacon  2 Eggs (3rd not used) 1 tbsp Butter cut in half  1 tbsp Heavy cream  1/4 cup Carrot  1/4 cup Potato  1 tbsp Sweetie pepper  1 tbsp Chives  Not pictured: mozzarella cheese  Salt  Pepper  Paprika  Garlic powder  Onion powder Preperation: I preheat the oven to 375 on convection setting. Next the bacon was put on a v rack to cook and set aside. Next 2 of the eggs, the heavy cream, salt, pepper, paprika, garlic, and onion powder together in a bowl. Combine well. One Ramekin was greased and the mixture was put into the Ramekin and topped with some chives. This went into the oven first. Halfway through cooking the eggs I sprinkled a little mozzarella and dropped four sweetie Peppers into the middle of the egg cup. The bacon went in 17 minutes before cooking was complete While those are cooking I got the cast iron hot and put half the butter in. First into th...

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...