A dang food blog

Reviewing: Frank's Red Hot spice crispy chicken cutlet with monterey jack, mashed potatoes, buttery green beans & a honey drizzle 2 servings prepared  Here's what you get: Green beans  Scallion  Sour cream  Frank's Red Hot original seasoning blend  Panko bread crumbs (not used) Monterey Jack cheese  Chicken cutlet  Yukon Gold potato  Honey  Substitute: Gluten-free breadcrumb The mashed potatoes: The potatoes were cut into chunks and boiled in salt water for 20 minutes. Most of the liquid was removed before mashing up the potatoes and adding half a teaspoon of butter and scallion whites. To finish off 1 tbsp of sour cream was added and the green beans were whipped until smooth. The protein: The oven was preheated to 425° The crumb coating was created first by combining the GF bread crumbs along with the Monterey Jack and Frank's Red Hot seasoning.  A little bit of butter and sour cream was added as well. To prep the ch...

Making: Baked crispy onion topping  8 servings prepared  Here's what I have: 8 oz Sweet yellow onion  1 tbsp Gluten-free bread crumb  1 tbsp Brown rice flour  1/4 tsp Salt 0.2 oz Olive oil  Preparation: The oven was preheated to 350 degrees. The onions were first tossed in the olive oil before adding the brown rice flour salt and bread crumb. Spread as much as possible on a baking sheet and the timer was set for 30 minutes. Every 10 minutes the onions were rotated Ron the baking sheet to ensure they would become crispy. Some of the onions that brown quicker can also be removed from the oven while the rest continue to cook. Total cook time can be shorter or longer depending on the thickness of the onion slices. The plate! Some of the onions will be used in a Ramen dish. The rest were stored in an airtight container to be used within the week. - Kris 

Reviewing: Crunchy Italian chicken sheet pan bake with potatoes & lemony green beans 1 serving prepared  Here's what you get: Chicken cutlet  Lemon  Green bean  Yukon Gold potato  Italian cheese blend  Sour cream  Fry seasoning  Italian seasoning  Not used: Panko bread crumb  Substitute: 1 tbsp Gluten-free breadcrumb The potatoes: First thing to do is preheat the oven to 425 degrees. Everything will end up being cooked on one sheet. Total cook time is around 30 minutes. The potatoes these were mixed with a drizzle of avocado oil, fry seasoning and a bit of salt and pepper. The potatoes were tossed thoroughly until well coated and then placed on the baking sheet. These go into the oven for 12 minutes. Before adding more to the sheet pan. The protein: To make the chicken topping, the GF breadcrumb, Italian seasoning and cheese were combined with a little bit of sour cream and pepper. The rest of the sourcream went on to ...

Reviewing: Crispy southwestern chicken cutlets with monterey jack mashed potatoes and roasted veggies 1 serving prepared  Here's what you get: Yukon Gold potato  Poblano pepper  Monterey Jack cheese  Chili powder  Sour cream  Yellow onion  Southwest spice blend  Chicken cutlet  Hot sauce  Not used: Panko bread crumb  Substitute: Gluten-free breadcrumb The potatoes part 1: After cutting,the potatoes are boiled for 15 minutes and then most of the liquid was drained. These were not finished until the last part of the meal preparation. The roasted veggies: After preheating the oven to 425 degrees the vegetables were prepared. First the onion was thin sliced along with the Poblano pepper. Salt and pepper were added last before putting these on the roasting pan and put it in the oven for 5 minutes. The protein: Some of the gluten-free bread crumb was combined with the Monterey Jack, some of the chili powder and Southwest sp...

Reviewing: Hot honey chicken with BBQ roasted potatoes & buttery broccoli 2 servings  prepared  Here's what you get: Sour cream  Mike's hot honey  Sweet and Smoky BBQ seasoning  Chicken cutlet  Broccoli florets  Not used: Yukon Gold potato (not pictured) Pancake bread crumb (not pictured) Substitutes: Gluten-free breadcrumb Parsnip The parsnips: The parsnips were prepped with the same directions for the potatoes. After cutting them into appropriate sized pieces they were drizzled with a little bit of avocado oil and some barbecue seasoning before roasting at 425 degrees for 15 minutes. The broccoli: The broccoli was steamed in a pot for about 10 minutes towards the end of the chicken cook time. After steaming it was rolled in butter until the butter was melted then salt and pepper were added. The protein: The chicken was prepped with the sour cream and crumb topping. This went into the oven along with the parsnips and cooked for ...

Reviewing: Gravy smothered meatballs with roasted green beans & red pepper  1 serving prepared  Here's what you get: Yellow onion  Chive  Ground beef  Fry seasoning  Green bean  Beef stock concentrate  Not used: Flour  Sour cream  Panko bread crumb  Yukon Gold potato (not pictured) Substitutes: Gluten-free breadcrumb  Cornstarch Red sweet pepper  The protein: I pre-formed the meatballs earlier in the day and let them chill out in the fridge. Once it was time to cook these went into oven with the vegetables and were cooked for 16 minutes. The veggies: I had to substitute for the potatoes so I added some Red a pepper with the green bean. These were tossed with a little bit of avocado oil, salt and pepper. Then roasted with the meatballs for 16 minutes. The sauce: For the sauce the sliced onions were cooked in the butter and then fry seasoning and corn starch were added.  I used one quarter cup of V...