A dang food blog

Making : Dijon mustard chicken salad  1 serving prepared Here's what I have: 1.5 cup Mixed greens 1/4 cup Cherry tomato 1/4 cup Cucumber 1/4 cup roasted potato 1 tbsp Dijon mustard 1 tsp Bacon butter 1 tsp Shallot sliced thin  5 oz Chicken sliced thin 1 tsp Carolina bold and Tangy seasoning Preparation: The salad greens tomato cucumber and a little bit of shalidor laid out in the plate and set aside. The potatoes were leftovers that had been roasted for 30 minutes at 400 degrees. The chicken was cooked in the bacon butter ar medium heat until mostly cooked. The potato was added along with the Dijon mustard spice mix.  The heat was turned to low and everything was mixed well to ensure it was coated in the mustard mix. Total cook time was 8 minutes. The plate! - Kris 

Making: Jalapeno chicken wraps  2 wraps prepared Here's what I have: 5 oz Chicken Jalapeno salsa fresca 2 Gluten-free spinach wraps 1/4 cup Mixed greens 3 tbsp Lime Crema Garlic onion and black pepper sea salt Paprika Preparation: The salsa mix was made by combining dome left over shallot jalapeno mix from yesterday's meal with some tomatoes adding a bit more lime juice. The chicken was coated in the spice mix and cooked in a non stick pan for 5 minutes each side. To make the wraps I spread the lime Crema first then topped with the mixed greens and salsa. The chicken was cut into four strips each wrap got 2 cut pieces. The plate! This makes for a quick meal and would be a great quick lunch. The salsa lent a lot of flavor to the wraps so the herb flavor in the spinach wraps didn't get in the way. - Kris 

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...