A dang food blog

Reviewing: Pork chops with zesty green onion salsa, green beans & cauliflower. 2 servings prepared  Here's what you get: Roma tomato Garlic  Scallion  Jasmine rice (not used) Pork chop  Lime  Black bean (not used) Southwest spice blend  Chicken stock concentrate  Sour cream Substitutes: Green bean  Cauliflower  The salsa: To make the salsa the scallions and Southwest spice were added to two tablespoons of avocado oil. A pinch of garlic and cast of juice from the lime we're also added. This was then salted and peppered to taste.  The cauliflower: The cauliflower with steamed for 15 minutes before mashing up to make a rice substitute.  Chicken stock concentrate, lime zest, tomato and lime juice where added. This was set aside and it pot with the lid on to keep warm. The protein: The pork was prepared by patting it dry and seasoning with Southwest spice blend, salt and pepper. In a medium high heat pan the cutlets were cooked for...

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: 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: 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: 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: Poblano, lime beef tacos  1 serving prepared  Here's what I have: 5.5 oz Beef 1.6 oz Poblano pepper 0.8 oz Shallot 1 oz Sour cream 1 Lime 0.5 oz Sharp cheddar 3 Corn tortilla 1 oz Scallion Spice mix 1/4 tsp each: Chili Pepper Garlic Oregano Cumin Salt Preparation: The shallots and poblano were cooked first in a non-stick pan until soft. These were then removed from the pan. Next the beef was cooked with the spices and some lime juice. While the beef was cooking the taco shells were placed into the small convection oven to warm on a low heat setting. After the beef was thoroughly cooked through it was turned to a medium low heat setting.  Next I combined some of the sour cream with a little bit more lime juice. After everything was finished cooking the taco shells were removed from the oven and placed in a form. The cooked ingredients for then added. The plate! - Kris 

Making: Cilantro Ginger meatballs with veggie salad 1 serving prepared  Here's what I have: Cilantro Lemon juice Honey  Ginger Ground pork Tomatoes Cucumber Onion Garlic Avocado oil Almond flour Preparation: Half of the ginger and garlic were run through the food processor with some of the cilantro and honey. This was mixed with the ground meat and almond flour and then formed into meatballs. The meatballs were cooked in an oven preheated to 350 for 16 minutes. To make the salad the rest of the onion the cucumber and tomatoes were combined with some cilantro, avocado oil, and lemon juice.  The plate! - Kris 

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 ...

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: Gouda pork burgers with caramelized Sriracha onion and potato wedges 1 double burger with sides prepared  Here's what you get: Yellow onion Garlic Yukon Gold potato Sriracha, gouda cheese Sour cream Lime Potato buns (not pictured/used) Smoked paprika Ground pork Mayonnaise The potato: These were cut early in the day and left to soak in water and a bit of baking soda at room temperature. Roasting instructions; 450 degrees for 20-25 mins.  The protein: I'm doing a double paddy today so the entire 10 oz of pork was used. During the patty prep I added some sirracha. The burgers were set aside to rest while I prepared the rest of the components. When ready the patties were cooked for 6 minds each side before adding the cheese and coveringfor 3 minutes. The sauce and onion: There's a suggestion on the card to add a pinch of baking soda to the onions while cooking so I tried this out. There must be a sweet spot for this because my onions went...

Reviewing: Cherry Balsamic chicken with almond rice and shaved carrots 1 serving prepared  Here's what you get: oops I forgot... Carrots  Garlic rice  Balsamic vinegar  Cherry Jam  Scallions  Almonds  Chicken breast  Chicken stock concentrate Add on: Brussel sprouts The rice and Brussels sprouts: I decided to add brussel sprouts, D's work at a small part with some vegetable broth until the most Polly finished and then left to steam. The rice is precooked leftovers from yesterday's meal.  I toasted the almonds in butter per directions and then added garlic when reheating the rice. The protein: The chicken doesn't take long to complete it was cooked for a total of 14 minutes turning halfway through. The carrots: I didn't get to try the shaved carrots in another meal so I decided to do that here and it made a time for these a lot easier. There were thrown in the pan after the sauce was done and heated up until tender....

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...

Reviewing: Pork & Veggie Bibimbap with Zucchini, Carrots & Jasmine rice 1 serving prepared  Here's what you get: Jasmine rice  Carrots  Ginger  White wine vinegar  Sriracha (I used my big bottle) Ground pork -5 oz used  Scallions  Zucchini  Garlic  Sesame oil  Soy sauce (not used) Tamari (substitution) The rice: I only made a 1/4 cup, using a little over 3/4 cups of water and a tsp rice vinegar it took 15 mins total to cook. The sauce and scallion pickles: Both of these were easy prep and take just a few seconds to put together after the scallions are chopped. The veggies: The prep for these was pretty quick and I like the idea of thin slicing  for the carrots. Unfortunately I destroyed my potato perler and used a spiral cutter instead. I also decided to use a non stick pan this time and... nope.  The veggies came out fine but I didn't get the same char I like when using my cast iron pan.  The protein: ...

Reviewing: BBQ pork & apple meatloaf with garlic mashed potatoes & roasted green beans Here's what you get: Classic BBQ sauce  Fry seasoning  Apple  Yukon Gold potato  Ground pork  Ancho chili powder  Green beans  Sour cream  Garlic  Not pictured: Panko bread crumbs (not used) Parsley Parmesan  The potatoes: This was easy, just boil and complete as the recipe directs. I added some chopped curled parsley to mine. The protein: 5 oz of the ground pork and half of the apple was used. There's a tip on the back of the card about using cheesecloth to get the extra moisture out of the Apple. I used a small sugar duster and pressed with a spoon, pictured below. Other than this change the meatloaf prep went smoothly. To eliminate gluten product I omitted the Panko crumbs and substituted 1 tbsp parmesan. Total cook time was 25 mins. The entire meal was complete by this time as well.  The Greenbeans: These w...

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 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...