A dang food blog

Making: Bbq glazed bacon wrapped chicken breast with roasted carrots 2 servings prepared  Here's what I have: Protein: 15.4 oz Boneless skinless chicken breast  6 strips Bacon  Veggies: 25.3 oz Red skin Potato  0.1 oz Scallion  0.3 oz Bacon butter 1.1 oz Tuscan cheese blend  0.2 oz Garlic paste  Salt/Pepper/Paprika  Preparation:  The oven is preheated to 425 degrees.  The chicken was prepared by wrapping it in the bacon, securing with toothpicks and setting it aside. The potatoes were first cut into chunks in boiled for 15 minutes. They were then coated in bacon butter, spice blend and garlic paste. These were then spread on a baking sheet, topped with half of the Tuscan cheese and placed in the oven. The chicken bake time was 30 mins. The potatoes were roasted for 18 minutes.  The plate! - Kris 

Making: Creamy tomato soup with smashed Parmesan potatoes 1 serving prepared  Here's what I have: Soup 13.5 oz Tomato 2 cloves Garlic 1.5 oz Shallot 0.6 oz Butter 0.3 oz Scallion 1 oz Heavy whipping cream Smashed potatoes  1 tsp Garlic bread seasoning 1/4 tsp Salt 8.3 oz Potato 0.6 oz Butter 1 oz Parmesan Preparation: The potatoes were steamed until soft and then smashed down on a baking sheet. Some melted butter was added to some of the garlic bread seasoning.  The potatoes were brushed with The Season's butter and topped with some Parmesan. These are then placed under the broiler so the cheese could melt. The vegetables were prepared by chopping the  scallion and garlic into thin slices and  the tomatoes into chunks.  The remaining butter was melted in a small pot and a garlic and shallots were added. This was allowed to cook until soft and then the tomato was added. On medium Heat the tomatoes cooked until they were completely soft and a...

Making: Roasted veggies and parm over steamed red cabbage  1 serving prepared  Here's what I have: 5.2 oz Red cabbage  2.8 oz Red onion  4.1 oz Tomato  4.8 oz Purple potato  1 oz Parsley  0.6 oz  Everything bagel seasoning  1 tbsp Basil oil  2 tbsp Balsamic vinegar  1.2 oz Parmesan Preparation: The red cabbage was held to the side and will be prepped last. The rest of the vegetables were tossed with the basil oil,  balsamic vinegar and Italian seasoning before putting in the oven to roast for 30 minutes at 375 degrees. During the last 10 minutes of cooking half of the parmesan was spread over the vegetables. Also the last 15 minutes of cooking the cabbage was steamed until cooked but slightly firm. Before plating it was tossed with the remaining vinegar, basil oil and topped with the rest of the parmesan.  The vegetables went on top of the steamed cabbage and then were topped with chopped parsley. The pla...

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: Veggie bowl with sun-dried tomato and Parmesan 1 serving prepared  Here's what I have: 3 cups Kale 1.5 cups Potato 1/4 cup Baby corn 1 Shallot  2 tbsp Sun dried tomatoes 1 tsp Chicken stock concentrate 1/2 tsp Garlic paste Not pictured: 2 oz Vegetable stock 1 oz Parmesan cheese 1/2 tsp Bacon butter Preparation: Using a hot non-stick pan I melted the bacon butter and add the potatoes. The potatoes were rolled in the butter to make sure they were well coated and the heat turn to medium. The light was placed on the pan and the potatoes allowed to cook for 10 minutes. After they've been cooking for 10 minutes I return the heat too high and added the shallot, stock concentrate and garlic. These are cooked until the shallots were going clear. Next I added 1 oz of vegetable stock and sun-dried tomato. These were cooked until the liquids were reduced and the potatoes are able to be poked easily with a fork. I've been removed this mixture from the pan.  The...

Reviewing: Buffalo spicy crispy chicken cutlet with broccoli and potato wedges  1 serving prepared  Here's what you get: Chicken cutlet Broccoli  Potato  Scallion  Sour cream  Honey  Frank's Red Hot seasoning  Monterey Jack cheese  Panko bread crumbs (not used) Substitutes and extras:  Bacon butter  Live G free Gluten free bread crumb The protein:   1.5 tbsp of bread crumbs, a bit of melted bacon butter, red hot seasoning and Monterey Jack cheese were mixed together and the chicken was topped with this mixture. There was some left over, the remainder of this mix was used in the potatoes. The oven was preheated for 425 and the chicken was placed on the same pan with the potatoes and put in the oven for 18 minutes. The potatoes: The potatoes were tossed with a bit of melted bacon butter and the remainder of the cheese bread crumb mix. After the chicken was removed from the panties cook for an additional ...

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: 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: Herbs de Provence Tomato soup with potato dippers Here's what I have: 1 tbsp Butter cut in half 1.5 cups Tomatoes  1/8 cups Heavy cream  Salt  Pepper  1 tbsp Herbs de Provence  Not pictured: 1.5 small Yukon gold Potatoes  Olive oil Mozzarella cheese  Preperation: Last minute I decided to add some potato dippers. I cut up some Yukon Gold potatoes, drizzled them with olive oil and seasoned with salt and pepper. These went into the small convection oven at 375 for 25 minutes. To make the soup in a small pan I added half the butter with the tomatoes cooked at medium heat until the tomatoes were soft. Taking a spoon I mashed up the tomatoes in the pan while cooking and then added the salt, pepper, remaining butter and heavy cream. Stirred well and turned to low heat. Once the potatoes were 5 minutes away from being done I added the Herbs de Provence, stirred again and let the soup rest.  During plating a bit of mozzarella was added ...

Making: Breakfast for dinner! Here's what I have: 3 strips Bacon  2 Eggs (3rd not used) 1 tbsp Butter cut in half  1 tbsp Heavy cream  1/4 cup Carrot  1/4 cup Potato  1 tbsp Sweetie pepper  1 tbsp Chives  Not pictured: mozzarella cheese  Salt  Pepper  Paprika  Garlic powder  Onion powder Preperation: I preheat the oven to 375 on convection setting. Next the bacon was put on a v rack to cook and set aside. Next 2 of the eggs, the heavy cream, salt, pepper, paprika, garlic, and onion powder together in a bowl. Combine well. One Ramekin was greased and the mixture was put into the Ramekin and topped with some chives. This went into the oven first. Halfway through cooking the eggs I sprinkled a little mozzarella and dropped four sweetie Peppers into the middle of the egg cup. The bacon went in 17 minutes before cooking was complete While those are cooking I got the cast iron hot and put half the butter in. First into th...

Making: Everything bagel potato veggie Bowl! Serves: 1 (2 servings if used as a side) Here's what I have: 1/4 cup White onion 1/2 cup potato  2 cups red cabbage 1/4 cups beets 1/4 cups parsley chopped 1/4 cups carrots  1 tbsp butter cut in half 2 tbsp everything bagel topping  1/4 cup broth  Preperation:  The cabbage and beets were steamed.  Because these veggies are cut pretty thin it only takes about 10 or 11 minutes after the water is brought to a boil. These can be cooked last.  I got the cast iron hot I put in half of the butter and the carrots as the butter melted I stirred the carrots around so they were coated in butter. Next in, the potatoes and onion.  These were cut small so they were cooked pretty much the same way you'd do any potato hash.  After allowing them to cook for a while I put in the broth and cooked until the potatoes and carrots were soft.  Next in, the parsley and I let everything cook down until mos...

Roasted chicken leg and vegetables Serves 1 **Preheat oven to 425 degrees Here's what I have: One chicken leg  To season: Paprika  ginger powder  pink sea salt  pepper 1 tsp butter cut in half 1 cup of asparagus  1/2 cup potato  1/4 cup onion  1/8 cup sweetie pepper 1 tsp honey  1/4 tsp Minced garlic  To start I combined all of my spices and season the chicken and then set that to the side. In a cast iron skillet I took half a teaspoon of butter and added the onion and other vegetables. These were cooked for about 5 minutes and then pushed one side of the pan. The remaining butter was then added until melted and the chicken placed on the other side of the pan. The chicken and vegetables were then cooked for 30 minutes. At the 25-minute Mark add the honey garlic mix to the top of the chicken and let brown. At the end I decided to add some homemade fermented shredded beets.