A dang food blog

Making: Baked parmesan chicken & vegetables  1 serving prepared  Here's what I have: 8.8 oz Chicken  5.6 oz Red cabbage  5.1 oz Carrot  0.5 oz Bacon butter  1 tsp Mushroom stock (dry) 1/4 tsp Pepper  1 oz Parmesan  1 tbsp Sour cream 1 small Scallion  Preparation: The oven was preheated to 425 degrees. The bacon butter was melted and a little bit of the mushroom stock pepper mix was added to it before tossing the carrots and scallions white and some of it. The rest was used to brush the cabbage. Once these were ready to go I put them in the oven and set the timer for 25 minutes. Next the chicken was coated in the rest of the mushrooms/pepper mix and the tops were coated with sour cream and Parmesan. These went onto the same baking sheet with the vegetables once they had been in the oven for 7 minutes. Total cook time on the chicken was 18 minutes.  During plating the vegetables were topped with the scallion greens. T...

Reviewing: Shroom 'N' Swiss pork burgers with potato wedges & a Creamy Honey Dijon Dipper. I modified this recipe using some of the sides are prepared over the weekend. 1 serving prepared Here's what you get: Yukon Gold potatoes  Mushroom stock concentrate (not pictured) Ground pork Swiss cheese  Sour cream  Honey Dijon dressing  Not used: Button mushrooms  Potato buns  Substitutes: Shiitake mushroom  Balsamic red onions  Sweetie pepper Potato wedge seasoning 1/4 tsp each: Garlic powder  Onion powder  Pepper  Paprika  Pink sea salt  Dill  Mustard power  The potatoes: The most amount of prep time spent on these was in making the seasoning for them. Once the potatoes were cut and I had the spices measured I just mix them together drizzle the potatoes and oil and seasoned. They went into the oven first as they took the most time to cook. The protein: I had this pre-seasoned with the mushroom stock...