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:    Pork tenderloin with cranberry sauce, mashed potatoes & roasted green beans  Here's what I have: 12 oz potato  12 oz of pork tenderloin  1 tbsp chicken stock  0.25 oz Rosemary  6 oz green bean  0.2 oz ginger  0.2 oz Garlic paste  1 whole lemon  4 tbsp sour cream  2 tbsp cranberry Jam  1/4 cup water  1 tsp Bacon butter  1 oz scallions  Preparation: The oven was set to preheat at 425 degrees.  The scallions were chopped up and separated by greens and whites. The potatoes were boiled for 20 minutes before draining the majority of water and mashing them into chunks. The sour cream was then added along with garlic paste and scallion whites. The potatoes were then whipped to a smooth consistency. The lemon was prepped by zesting and then cutting half into thin slices. The other half of the lemon was Juiced and the juice was tossed with the green beans,  salt and pepper. These were plac...

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 ...

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 ...

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: Shawarma spiced chicken with Persian salad cauliflower rice & creamy dill sauce 2 servings prepared  Here's what you get: Chicken cutlet  Yogurt  Shawarma spice blend  Garlic powder  Persian cucumber  Roma tomato  Lemon  Shallot  Dill  Sour cream  Not used: Jasmine rice  Substitute: Cauliflower  The salad:  The ingredients were prepped by: dicing the cucumber, tomato, chopping the fronds of Dill, slicing half the shallot and having the lemon. The veggies and half of the dill were combined with avocado oil and lemon juice. After mixing well they we're finished off with salt and pepper before setting aside. The protein: After patting the Chicken dry some avocado oil, garlic powder and shawarma spice were added to half of the yogurt and mixed well. The chicken was then coated in this mixture.  The chicken was then cooked in a pan for five minutes per side until done and then transfered...

Reviewing: Crispy parmesan chicken with garlic herb couscous and Lemony roasted carrots 1 serving prepared, all gluten items omitted  Here's what you get: Carrots  Lemon  Scallion  Parmesan cheese  Hot smoked paprika  Chicken breast  Sour cream  Garlic herb butter  Not used: Israeli couscous  Panko bread crumbs  Substitute: Broccoli The carrots and broccoli: To save on time I decided to steam the vegetables that way they could be prepared towards the end of the chicken cooking. After getting a steam pot ready these were rolled with a little bit of scallion whites, lemon zest, paprika, salt and pepper. Steam time was 10 minutes.  The protein: After preheating the oven to 425 degrees the chicken was prepped and then roasted for 17 minutes and broiled for 3.  Extras: I omitted the gluten products from this recipe and did not replace the panko with gluten-free breadcrumbs instead I just used parmesan, sourcre...

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: Creamy chive chicken with lemony rice and Dijon apple salad 1 serving prepared   Here's what you get: Apple  Lemon  Mustard  Chicken stock concentrate  Mixed greens  Chives  Chicken cutlet  Sour cream  Jasmine rice (not used) Additions: Cherry tomato  Cucumber The protein: After seasoning the chicken I cooked at 5 minutes per side (non-stickpan) and then set aside to rest for 3 minutes. The sauce: I prepared this before the chicken all it took was adding the stock concentrate, mustard, vegetable stock, lemon juice, sour cream, and chives in a pan and reducing. I did not add any additional salt during this process. The salad: I actually received a bigger bag of salad with this kit so I didn't use the rice and went all salad instead, adding some cucumbers and cherry tomatoes. The salad dressing was made with avocado oil, lemon some of the mustard a little bit of sugar, pepper and chives. No additional...

Reviewing: Balsamic fig chicken with roasted potatoes and mixed greens. 1 serving prepared Here's what you get: Yukon Gold potato  Rosemary  Balsamic vinegar  Chicken stock  Lemon (not used) Shallot  Chicken breasts  Fig Jam  Mixed greens  Additions: Cucumber  Cherry tomatoes The potatoes: The potatoes were tossed with olive oil, some of the Rosemary and salt then roasted in the oven for 25 minutes at 450 The sauce: Like the lady recipe I decided to make this first. It went fairly quickly,  after heating up some oil and adding the shallot and rosemary I waited until the shallots were browned before adding the stock concentrate, vinegar, jam and a little bit of vegetable stock then reduced the sauce.  The protein: The chicken was started after the sauce was made. Adding a bit of pepper/salt then cooked for 7 minutes per side. The salad: I added some cucumber and cherry tomato to the salad and was unable to use the lemo...

Reviewing: Steakhouse pork chops with a creamy shallot pan sauce & Lemony green beans 1 serving prepared  Here's what you get: Yukon Gold potato  Lemon  Pork chop  Beef stock concentrate  Shallot  Sour cream  Bold and savory steak spice  Green beans The potatoes: As usual these are and easy prep and cook so they were started first and the rest of the meal was prepared while they were boiling. No salt was added during cooking. The protein: The only thing you have to do here is coated with the seasoning and then pan-fry it. Cook time was 10 minutes with a five minute rest period. The green beans: These were steamed (8 mins) and instead of adding butter, sat and pepper during the finishing portion I mixed it with lemon juice and zest. The sauce: Preparing the sauce is very similar to doing the balsamic sauces. Instead of vinegar you add the sour cream after reducing. The plate: Because I didn't add any salt to the pot...

Reviewing: Balsamic fig chicken with roasted potatoes & lemony broccoli 1 serving prepared   Here's what you get: Yukon Gold potatoes  Rosemary  Balsamic vinegar  Chicken stock concentrate  Lemon shallot  Chicken breast  Fig Jam  Broccoli floret The potatoes: I prepped these by cutting and leaving these in water early in the day.  It helps the skin come out crisp during roasting. Per recipe these get tossed in oil with a small amount of salt and pepper.  I put them in the oven before continuing. Cook time was 26 mins.  The protein: The cutlets I got this time were bigger than usual.  I cooked them in the cast iron for 14 minutes after dusting with garlic and onion powder. Salt wasn't added because the vinegar based sauce usually comes out pretty strong and salty.   The broccoli: When the potatoes were at the 10 min mark I added the broccoli to the pan. These were cooked for 15 minutes total.  ...