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...

Reviewing: Maple mustard chicken legs with mashed potatoes & nutty green beans 1 serving prepared  Here's what you get: Chicken leg  Fry seasoning  Yukon Gold potato (not pictured/not used) Sour cream (not used) Maple syrup  Dijon mustard  Green bean  Pecan The protein: The chicken was rubbed with olive oil and coated in the fry seasoning and a bit of salt and pepper. These went into the oven for about 30 minutes the oven was preheated to 450 degrees. The chicken will be coated in the sauce made from the Dijon mustard and maple syrup before serving. The greenbeans: These were tossed with a bit of olive oil and salt pepper. Once the chicken had cooked for about 20 minutes the pain with the beans was added to the oven. These were allowed to cook for 10 minutes before adding the pecans and allowing it to cook for an additional 2 minutes.  The sauce: Make the sauce the maple syrup and mustard word combined no additional salt or pepper w...

Reviewing: Chicken cutlets with a spiced Walnut crust plus green bean potato wedges & creamy mustard sauce 2 servings prepared  Here's what you get: Walnut Yukon Gold potatoes  Smoky cinnamon paprika spice blend Panko bread crumb  Whole grain mustard  Mayonnaise  Sour cream  Chicken cutlet  Green bean  Substitute: Gluten-free breadcrumb The potatoes: The oven was preheated to 425. The potatoes were coated in a small drizzle of oil and half of the cinnamon paprika spice. salt and pepper. These were placed on a baking sheet and placed in the oven. The overall timer was set for 30 minutes but after 10 minutes the chicken will go into the oven on the same pan. The sauce: To make the sauce the mustard, mayonnaise, sour cream we're combined with a bit of salt and pepper. The protein: To make the crumb coating the walnuts, gluten-free breadcrumb, cinnamon paprika spice, pepper and a pinch of salt were combined. A small dollop of the sa...

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: 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...

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:  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...

Reviewing :   Szechuan pork and green Brean stir fry with peanuts and Jasmine rice 1 serving prepared   *Here's what you get: Ground pork  Green beans Ginger  Peanuts  Szechuan paste (not used) Jasmine rice  Scallions  Sweet soy glaze (not used) Substitutes: 1 tbsp Honey  1 tsp Orange and ginger seasoning 2 tbsp Tamari The rice: The full bag of rice was prepared because the other half will be used in tomorrow's dinner. This went pretty quick and was a 18-minute cook. The protein and green beans: The ground pork was quick to cook and was started during the second half of the rice cooking time so everything was completed around the same time.  The peanuts were run through a food processor to make cooking easier.  The honey was mixed with some tamari and the orange ginger seasoning before adding to the meat. The green beans were added during the second half of cooking time with the lid on. Some of the peanuts...

Reviewing: Chicken katsu with roasted green beans and ginger rice 1 Serving prepared  Here's what you get: Ginger (not pictured/used) Green bean Garlic powder Cornstarch Katsu sauce (not pictured/used) Jasmine rice Chicken cutlets Panko bread crumbs (not pictured/used) Sour cream Sesame seed Substitutes: Home made GF katsu sauce Glutino GF pretzel sticks, processed to make crumb coating. The rice: This was a reheat of yesterday's leftover rice.  I was unable to use the ginger provided as it arrived squishy and unusable. To substitute I used ginger paste I have on hand.  The protein: The chicken was baked instead of fried to reduce oil use. I prepped tje same way the recipe suggested, then baked 400 degrees for 18 mins. The greenbeans: These were cooked in the cast iron pan with 1/2 tsp butter instead of roasting. Total cook time was 8 mins. The sauce: I had to substitute the katsu sauce that came with the kit as I have to omit gluten products. Since I ha...