A dang food blog

Making: Baked salmon with maple mustard sauce and roasted veggies  1 serving prepared  Here's what I have: Protein: 4.1 oz Salmon 1:1 seasoning 1/2 tbsp each  Salt Pepper Paprika Mustard powder Sauce: 0.6 oz Dijon mustard  0.9 oz Maple syrup  Veggies: 3.6 oz Carrots  2.7 oz Onion  3.8 oz Brussel sprout  0.2 oz Avocado oil  Preparation: The oven was preheated to 425 degrees. To prep the vegetables they were tossed with the avocado oil half of the spice mix and all of the minced garlic  and stirred until everything was coated well. The rest of the spice mix was used to coat the salmon fillet.   In a non-stick oven safe pan over medium-high heat the vegetables were added. These were cooked for about 8 minutes and then the salmon was added to the other side. The pan was put into the oven for 10 minutes. The sauce was prepared by heating up the stone ground mustard and syrup making sure to stir well until the mixtur...

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 

Making: Sloppy joe cups and veggies  1 serving prepared Here's what I have: For the sloppy joe mix 1 tsp: Tomato paste  Garlic paste  1/4 tsp: Mustard powder  Brown sugar  Chili powder To taste: Salt  Pepper  3 tbsp Veggie broth  1 tsp Worcestershire sauce  5 oz Ground pork  1/8 cup White onion 1 whole Scallion separate green/white  The veggies: 1/4 cup Sugar snap pea  1/2 cup Carrot Not pictured: Bacon butter  Monterey Jack cheese Preparation: To start I got some water boiling so I could steam the veggies. As soon as the water was boiling I put the carrots in the steamer basket. The sugar snap peas went on in the last 3 minutes of cooking so they wouldn't be overdone. While that was going I got a non-stick pan hot and added a little bit of bacon butter to cook the onion and scallion whites.  Once the white onion for beginning to go clear I added the ground pork and cooked everything mixing the meat a...