A dang food blog

Making: Honey lemon sockeye salmon with steamed green beans 1 serving prepared  Here's what I have: 10.3 oz sockeye salmon  5.4 oz green bean  1 teaspoon honey  1 lemon 1 tbsp The Gourmet collection spice Blends: Fisherman Seafood spectacular Preparation: The salmon was prepared by seasoning it with the spice blend, a drizzle of honey and a few slices of lemon. This was then packed into a foil packet and cooked on the grill for 12 minutes. While the salmon was cooking the green beans were steamed. Once they were done steaming they were removed from the pot and seasoned with lemon juice, salt and pepper. The plate! - Kris 

Making: Dijon honey mustard pork salad  1 serving prepared  Here's what I have: 12 oz Pork cutlet  2 oz Coleslaw mix  6 oz Apple  1 tsp Honey  1 tbsp Dijon mustard  1 tbsp Sour cream  1 tsp Carolina mustard seasoning  salt pepper (to taste) Preparation: The Apple was prepared by cutting into quarters. One half was chopped into small bits the second half was cut into slices. The coleslaw was prepared by mixing the small chopped bits of Apple and slaw mix with honey, Dijon mustard, Carolina seasoning and sour cream, tossing until well-mixed. After seasoning the pork cutlet with salt and pepper they were cooked in a cast iron pan for 3 minutes per side before setting aside to rest for 3 minutes. Before plating these would be cut into strips. To Plate, the coleslaw mix was added to a bowl and the apple slices were arranged on top followed by the pork cutlets. The plate! - Kris 

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: 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: Cucumber and tomato salad  4 servings prepared  Here's what I have: 10 oz Tomato  8 oz Cucumber  0.3 oz Dill  0.4 oz White wine vinegar  0.2 oz Honey  0.2 oz Lime juice Preparation: The tomatoes are sliced in half and the Cucumbers sliced slightly diagonally. The deal was chopped until it had a finer texture.  The honey, white wine vinegar, dill and lime juice were combined together in a small bowl. This salad usually lasts up to 5 days refrigerated. The plate! The white wine vinegar and honey work really great together. The dill from my garden is a bit weak right now so it doesn't really pop out flavor wise but it looks cool in the bowl! - Kris 

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...

Reviewing: Sweet chili pork bowl with bell pepper and peanuts 1 serving prepared  Here's what you get: Bell pepper  Yellow onion  Cilantro  Lime  Peanut  Ground pork  Sweet Thai chili sauce  Not used: Sweet soy glaze  Jasmine rice  Substitutes: Honey/Tamari  Cauliflower The peanuts: These are cooked using water and a little bit of sugar for the instructions until all of the liquid was dissolved in the pan. Once this was finished the peanuts were set to the side while I prepare the rest of the meal. The onions and peppers: These were cooked with a small bit of butter until the onions were going clear and everything had a nice color to it. This took around 8 minutes to complete. The protein: After the vegetables were done I have removed them to separate Bowl and began browning the ground pork. Once it was cooked through I added the onion and pepper mix back in and then continue cooking adding the tamari/honey mix and t...

Making: Spicy beef over roasted sweet potato & asparagus 1 serving prepared  Here's what I have: 4.2 oz Sirloin tip  4.5 oz Sweet potato  3.7 oz Onion  2.7 oz Asparagus  1 tsp Honey  1 tsp Sriracha  1 tsp Ginger paste  2 tsp Tamari  1 oz Veggie broth  1/2 tbsp Avocado oil Preparation: The small convection was preheated to 425 degrees.  The sweet potatoes and asparagus were tossed into avocado oil and salt and pepper was at it before adding them to the oven to roast for 25 minutes. When the potato asparagus mixed got to the 10-minute Mark I started on the beef. In a non-stick pan (medium-high heat) The Onion was added in browned and then the beef with the added and cooked fully before adding the sriracha mix. This was mixed thoroughly with the beef, the veggie broth was added, the lid put on the pot and the heat turned to simmer. Once the veggies were done I turnef the heat back up on the pan to reduce the look w...

Making: Honey butter chicken and veggies 1 serving prepared   Here's what I have: Salt, Pepper, Mustard powder (to taste) 5.6 oz Chicken  2.7 oz Carrots  1 oz Scallion  3.1 oz Potato  0.2 oz Shallot  0.3 oz Honey  0.3 oz Roasted garlic herb butter Avocado oil (not pictured) Preparation: After preheating the oven to 425 I put half of the seasoning on the chicken. The vegetables and scallion whites were prepped with a drizzle of avocado oil and the rest of the seasoning. These went on the same sheet pan into the oven for 18 minutes. Once the chicken and veggies were at the five minute mark I got a small pan hot and added the shallot along with the honey butter and cooked this mix until the shallots were soft. This was done just in time to pull the food out of the oven. During plating the honey butter shallot mix was the topping for the chicken and the plate was sprinkled with scallion greens. The plate! - Kris 

Reviewing: Firecracker meatballs with roasted green bean & sesame rice  2 servings prepared  Here's what you get: Scallion  Ginger  Mayonnaise  Sour cream  Honey  Sriracha  Korean chili flakes  Sesame seed  Ground beef  Jasmine rice  Green beans  Not used: Panko bread crumb  Soy sauce  Substitutes: gluten-free bread crumb  tamari sauce The rice: This was prepared first I only cooked 1 quarter cup with 1/2 cup rice for 15 minutes and then continued preparation per the recipe. The protein: These are easy to put together just combine the breadcrumb, ginger, scallion, tamari sauce, salt and pepper. Then form into meatballs, these will be cooked in the oven along with the green beans. The greenbeans: To prep the green bean I added avocado oil, salt, pepper and some of the Korean chili flakes. The beans and meatballs went on a sheet together and were baked in the oven at 425 for 15 minutes. The ...

Reviewing: Honey butter BBQ pork cutlets with mashed sweet potatoes & Lemony green beans 1 serving prepared  Here's what you get: Sweet potato  Honey  Sweet and Smoky BBQ seasoning  Sour cream  Lemon  Pork cutlet  Green beans  Chili flake  Extras: Butter The honey butter: I made this first by slightly heating the butter and adding honey. This was placed in the fridge while the rest of the food was being prepared. The mashed sweet potatoes: I steamed the sweet potatoes for 15 minutes before mashing. These are easy to do you just add the sour cream and mix it well to finish it off. The protein: After seasoning the cutlets and heating up a nonstick skillet I cooked the cutlets for 3 minutes per side and then removed from the heat to rest The greenbeans: The green beans went into the same steamer basket used for the sweet potatoes and were left there for four minutes so they were cooked but still crunchy. The plate: O...

Reviewing: Buffalo spicy crispy chicken cutlet with broccoli and potato wedges  1 serving prepared  Here's what you get: Chicken cutlet Broccoli  Potato  Scallion  Sour cream  Honey  Frank's Red Hot seasoning  Monterey Jack cheese  Panko bread crumbs (not used) Substitutes and extras:  Bacon butter  Live G free Gluten free bread crumb The protein:   1.5 tbsp of bread crumbs, a bit of melted bacon butter, red hot seasoning and Monterey Jack cheese were mixed together and the chicken was topped with this mixture. There was some left over, the remainder of this mix was used in the potatoes. The oven was preheated for 425 and the chicken was placed on the same pan with the potatoes and put in the oven for 18 minutes. The potatoes: The potatoes were tossed with a bit of melted bacon butter and the remainder of the cheese bread crumb mix. After the chicken was removed from the panties cook for an additional ...

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: Cilantro lime shrimp salad  1 serving prepared Here's what I have: 11 oz Shrimp  2 cups Mixed salad greens  1/4 cup Cucumber  1 dmall Roma tomato diced 2 tbsp Cilantro  Salt  Pepper  1 tsp Honey  1 tsp Garlic paste  1 Lime  1/4 cup Shallot Preparation: The tomato, cucumber, half of the shallots and Cilantro were combined with the juice from half of the lime and a little bit of salt and pepper. I set them aside starring them occasionally while preparing the shrimp. In a non-stick pan I cooked the shrimp for about 2 minutes. At this point I added the rest of the shallot, cilantro, juice from the other lime half, the honey and Ginger. The rest of the salt and pepper was added last. This was mixed well and heat turned down low to finish cooking. Total time 8 minutes.  To Plate, the salad greens were put into the bowl first followed by the tomato cucumber mix and in the shrimp. The plate! - Kris...

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: 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...

Roasted chicken leg and vegetables Serves 1 **Preheat oven to 425 degrees Here's what I have: One chicken leg  To season: Paprika  ginger powder  pink sea salt  pepper 1 tsp butter cut in half 1 cup of asparagus  1/2 cup potato  1/4 cup onion  1/8 cup sweetie pepper 1 tsp honey  1/4 tsp Minced garlic  To start I combined all of my spices and season the chicken and then set that to the side. In a cast iron skillet I took half a teaspoon of butter and added the onion and other vegetables. These were cooked for about 5 minutes and then pushed one side of the pan. The remaining butter was then added until melted and the chicken placed on the other side of the pan. The chicken and vegetables were then cooked for 30 minutes. At the 25-minute Mark add the honey garlic mix to the top of the chicken and let brown. At the end I decided to add some homemade fermented shredded beets.