A dang food blog

Reviewing: Cheesy smothered mushroom chicken with potato & carrot 1 serving prepared  Here's what you get: Carrot  Mushroom  Scallion  Chicken cutlet  Yukon Gold potato  Sour cream  Chicken stock  Monterey jack Extras: Butter  Vegetable stock **Because I didn't receive a recipe card for this I decided to just wing it on the preparation. The veggies: Instead of making mashed potatoes I decided to roast both be carrots and potato together. After mixing them with a tablespoon of avocado oil and fry seasoning they went into an oven that was preheated to 425°. A timer was set for 30 minutes.  The protein: After the veggies had reached the 12 minute mark the chicken was salted/peppered then placed on the baking sheet with the vegetables. After the timer was done some of the Monterey Jack was placed on top of the chicken and it was broiled for 3 minutes. The sauce: In a non-stick pan I melted some butter and begin to cook t...

Making: Pork and sweet potato bowl with kiwi salsa 1 serving prepared   Here's what I have: 4 oz Ground pork  3 Button Mushrooms sliced 2 tbsp White onion  1 Kiwi  1 Roma tomato  3 oz Sweet potato  2 tbsp Cilantro 1 Lime  1 tbsp Chicken stock concentrate  1 tbsp Garlic paste  1/4 tsp Paprika Preparation:  The oven was preheat it to 400 and after tossing the sweet potatoes with a little bit of olive oil they went in for 25 minutes. The salsa was prepared next by combining some of the onion with the kiwi, Cilantro, tomato. The line was Juiced and poured over then salt and pepper were added to taste. In a non-stick pan the ground pork remaining onion and mushroom were cooked for 5 minutes adding the stock mix last and set to simmer for 10 minutes. During plating I added some sour cream and more Cilantro.  The plate! - Kris 

Making: Steak with mushrooms onions and poutine 1 serving prepared   Here's what I have: Gluten-free Gavy: 1/2 cup Beef broth  1 tbsp Butter  1 tbsp Gluten free all-purpose flour  salt/pepper - to taste 6 oz Strip steak - marinated  1/4 cup Onion  cheese  5 oz Potato  3 Button mushrooms sliced 1tsp Butter  1 Whole Scallion sliced Preparation: The steak was marinated in Tamari and Worcestershire sauce for about 7 hours. The oven is preheated to 425, the potatoes word result in a little olive oil no salt or pepper and place in the oven for 20 minutes. While the potatoes were roasting I started the gravy. First melting the butter in a small pot (medium heat) until completely melted and then adding the gluten-free flour stirring constantly to make a roux.  Once the mixture was well combined and bubbly I added the scallion whites and then beef broth continuously stirring. Eventually the mix thickened up to a gravy,  at th...

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...

Making: Mostly veggie bowl with bacon 1 serving prepared  Here's what I have: 2.5 cups French beans  2 cups Button mushroom sliced 3 slices Bacon, cooked 3 cloves Garlic  1/2 cup Shredded carrot  1 tbsp Onion flakes  1 tbsp Stock oncentrate 1/2 tsp Bacon butter  *Not pictured  Mozzarella cheese  Broth or water Preperation: After heating up the cast iron I dropped in the mushrooms and bacon. These were took together until the bacon was warm and fat beginning to cook off into the pan. Next I added the onion flakes garlic and stock concentrate. These need to be cooked together until the mushrooms are thoroughly cooked, they will shrink slightly and become darker.  After these were cooked thoroughly I removed them from the pan and put in the 1/2 teaspoon of bacon butter followed by the French beans and shredded carrot. Since the carrots are shredded and the beans cooked quickly this won't take long. I added a bit of broth in this part...