A dang food blog

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: Ribs with broccoli and corn  4 servings prepared  Here's what I have: 3.14 lbs Baby back rib  3 cups Beef broth  1/4 cup Worcestershire sauce  2 tbsp Olive oil  Rib rub 1:1 each combined in a Shaker  Salt Pepper Onion, powder Paprika Garlic powder 14.8 oz Broccoli  0.9 oz Garlic parmesan basil butter 1.5 oz F Whitlock & Sons original whiskey BBQ sauce  4 ears Corn (not pictured) Preparation: The ribs were coated in a little bit of olive oil and the rib rub and place in the refrigerator to marinate for 6 hours. After marinating the ribs were placed in a pressure cooker along with the liquids. The cook time was set for 25 minutes and allowed to go through natural pressure release. They were then coated with the barbecue sauce and placed in the oven to broil. It was about 6 additional minutes for broil time. The corn was cooked in the pressure cooker for 2 minutes. The broccoli was steamed in ...

Reviewing: Mexican pork and street corn tacos with lime Crema 2 servings prepared  Here's what you get: Shallot  Lime  Tex-Mex paste  Ground pork  Chicken stock concentrate  Jalapeno  Sour cream  Corn  Southwest spice blend  Flour tortillas (not used) Addition: Mission gluten-free spinach herb wrap Pickle veggies: This was another quick pickled veggie item. The shallot, lime, sugar and jalapeno was added and set aside.  Per instructions I occasionally stirred the veggie mix. The crema: For the crema sour cream  pepper lime zest, veggie stock and a pinch salt were combined.  The protein: A nonstick pan was used, after draining and drying the corn I charred with a little bit of avocado oil. After charring that was removed from the pan to a separate Bowl. The pork was cooked with a little bit of avocado oil with salt and pepper until completely browned and then they spice mix and paste were stirred in. A quarter...