A dang food blog

Making:  Acai berry icecream  How it started! How its going Made: (31.1 ounces total by weight) Here's what I have: 1 tbsp vanilla extract 2/3 cup sugar  16 oz half and half  8 oz heavy whipping cream 6 large egg yolks  1/8 tsp salt  1 Oz Acai powder  Preparation:  The ice cream bowl attachment I'm using was placed in the freezer 2 days prior to making this batch. The liquids for the ice cream were prepared the day before so they could cool in the refrigerator overnight. You will need a pan big enough to hold the liquids and sugar. To churn the ice cream I will be using the KitchenAid Ice Cream bowl accessory. In a separate heat resistant Bowl combine the egg yolks salt and acai powder. Mix  until fully combined and set aside. On the stove combine your half and half and heavy cream along with the sugar. Heat until sugar is fully dissolved and small bubbles are forming at the edge of the liquids. Be careful not ...

Making: Pork shoulder steak with red onion sauce, roasted red skin potatoes & sugar snap peas 2 servings prepared  Here's what I have: Vegetables: 24.1 oz Red skin potato  1 tsp Baking soda  1 tsp Salt  1 tsp Pepper  1 tbsp Garlic paste  15 oz Sugar snap peas  0.3 oz Butter  Salt/Pepper - to taste  Protein: 48.6 oz Pork shoulder 6.9 oz Red Onion  16 oz Beef broth  2 oz Worcestershire sauce  2 tbsp Brown sugar  Preparation:  The redskin potatoes were boiled first for 15 minutes and baking soda and salt. Next they were drained and the garlic paste salt and pepper were added. These were then placed in a oven on convection setting at 325 degrees for 15 minutes. Using my instant pot the pork shoulder was combined with the beef broth, brown sugar and Worcestershire sauce.  The pot was set for 30 minutes cook, 15 mins pressure release. Once the steak was finished it was removed and transf...

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: 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: Tenderloin with Apricot shallot sauce and roasted veggies  1 serving prepared  Here's what I have: 5.8 oz Pork tenderloin 7.2 oz Cauliflower 4.9 oz Brussel sprout 0.9 oz Shallot 1.2 oz Apricot jam 1 oz White wine vinegar 2 oz Chicken stock  0.3 oz Avocado oil  Pork seasoning: 1/4 tsp each   Salt Pepper Onion, powder Paprika Garlic powder Preparation: The oven is preheated to 425° The vegetables were coated in a bit of avocado oil along with some salt and pepper.  The pork tenderloin was seasoned all over with the seasoning mix and set aside. After heating up a nonstick oven safe Pan the vegetables were added on one side and the tenderloin placed on the other side. The tenderloin was browned for a total of 6 minutes before placing the pan in the oven for 15 mins.  To make the sauce, the shallots and garlic was heated up with a splash of vegetable stock until soft. The apricot jam, chicken stock and vinegar were added...

Making: Poblano, lime beef tacos  1 serving prepared  Here's what I have: 5.5 oz Beef 1.6 oz Poblano pepper 0.8 oz Shallot 1 oz Sour cream 1 Lime 0.5 oz Sharp cheddar 3 Corn tortilla 1 oz Scallion Spice mix 1/4 tsp each: Chili Pepper Garlic Oregano Cumin Salt Preparation: The shallots and poblano were cooked first in a non-stick pan until soft. These were then removed from the pan. Next the beef was cooked with the spices and some lime juice. While the beef was cooking the taco shells were placed into the small convection oven to warm on a low heat setting. After the beef was thoroughly cooked through it was turned to a medium low heat setting.  Next I combined some of the sour cream with a little bit more lime juice. After everything was finished cooking the taco shells were removed from the oven and placed in a form. The cooked ingredients for then added. The plate! - Kris 

Making: Roasted mushrooms for toppings, soups and sides. 6 servings prepared  Here's what I have: 12.2 oz Mushrooms 1 oz Olive oil 1 tbsp Paprika 2 tsp Pepper 1 tbsp Garlic powder 1 tbsp Onion powder 2 tsp Salt Preparation:  A small convection oven was heated to 450 degrees. The mushrooms woke up for a total of 25 minutes. The mushrooms were coated in the olive oil first in a large bowl turning to make sure every piece had a bit of oil on it. After this the dry mix was added until again all the pieces were coated.  Mushrooms are then spread as thin as possible on a foil-lined pan and put into the oven turning the mushrooms every once in a while during bake time. The plate! Right out of the oven the mushrooms have a chewy consistency and they took on the flavor from the spices really well. I think any type of space could be used and maybe even wet marinades depending on what you want to use the mushrooms for. - Kris 

Making: Baked crispy onion topping  8 servings prepared  Here's what I have: 8 oz Sweet yellow onion  1 tbsp Gluten-free bread crumb  1 tbsp Brown rice flour  1/4 tsp Salt 0.2 oz Olive oil  Preparation: The oven was preheated to 350 degrees. The onions were first tossed in the olive oil before adding the brown rice flour salt and bread crumb. Spread as much as possible on a baking sheet and the timer was set for 30 minutes. Every 10 minutes the onions were rotated Ron the baking sheet to ensure they would become crispy. Some of the onions that brown quicker can also be removed from the oven while the rest continue to cook. Total cook time can be shorter or longer depending on the thickness of the onion slices. The plate! Some of the onions will be used in a Ramen dish. The rest were stored in an airtight container to be used within the week. - Kris 

Making: Chocolate meringue cookies 12 cookies prepared Here's what I have: 3 Egg whites 1 tbsp  Chocolate powder 2/3 cup Confectioners sugar 1/4 tsp Cream of tartar Salt Preparation: *Oven temperature 250 degrees  *Bake time 50 minutes The egg whites were separated and set to the side so they could come to room temperature. In the meantime I sifted the chocolate powder and sugar together 3 times total to make sure everything is well mixed. Any chunks were removed  With the mixer still going I added the sugar chocolate powder mix in tablespoons until all of it was gone. The cookies were piped unto a parchment sheet lined pan and put in the oven for 50 minutes. After the timer was up the cookies were allowed to sit in the oven for an additional hour. To store them they were placed in an air tight container with a bit of paper towel to absorb moisture.  The plate! - Kris 

Making: Angel food cake 12 Servings Here's what I have: 9 Egg whites 1 1/2 cup Sugar 1 cup Rice flour 1 1/4 tspCream of tartar 1 tsp Vanilla extract 1/4 tsp Almond extract 1/4 tsp Salt Preparation: Preheat oven to 350 degrees with the rack on the lowest setting. Most of the sugar and all of the flour were sifted together.  The remaining sugar,  tar tar and salt were beat together with the egg whites until slightly frothy. The extracts were added and the eggs were beaten until soft peaks formed. Next the rice flour and sugar combination were added in increments and mixed until all of the flour and sugar was folded into the egg whites. And you lightly grease Pan the cake batter was added and placed in the oven for 35 minutes. The cake! I baked the cake in an 18in round pan. It came out pretty good and had a nice crumbly texture to it. However, I will be tweaking this recipe because it wasn't as light as I would like. So you said the 18in flat pan was a go...

Making: Chex mix potato snack with dipping sauce. 2 servings prepared  1 serving on the weekend   Here's what I have: 9.9 oz Yukon Gold potato 1 tsp Chex Mix spice 1/4 tsp each: Paprika Pepper  Salt  2 oz Sour cream 0.3 oz Olive oil Preparation: The oven was preheated to 425 degrees on convection setting. The potatoes were tossed together with the olive oil, about 1/2 teaspoon of the sour cream, Chex spice mix, paprika and pepper.  Everything was mixed until the potatoes were well coated, they were placed on a baking sheet and put in the oven for 30 minutes. To make the dipping sauce 1/4 teaspoon of paprika was mixed with a sour cream along with a tiny pinch of salt. The plate!  the potatoes came out nice and crispy and the checks flavor was really powerful. Using the combination of sour cream and olive oil meant that the flavoring stuck really well to the potatoes. - Kris 

Making: Sweet and spicy ginger chicken with steamed veggies  1 serving prepared  Here's what I have: 8.1 oz Chicken  5 oz Carrot  3 oz Brussel sprout  1.1 oz Sweet and sour chili  0.3 oz Garlic  0.3 oz Ginger paste   Salt   Pepper   Sesame seeds  Preparation: To make the sauce the chili sauce was combined with the garlic and ginger and a small pot and cook until slightly reduced. I got a pot of water boiling for the steamer pot and the veggies went and directly. These will cook while the chicken is being prepared. Once the vegetables are done cooking they will be rolled in the butter until the butter is fully melted and coating them. Sesame seeds were added after. In a non-stick pan the chicken was cooked for about 4 minutes per side. After they were finished and the chicken was plated the sauce was placed over the chicken. The plate! This is a quick cook meal, especially if the chicken i...

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: Mason Jar icecream: vanilla almond flavor. Original recipe  here Here's what I have: 1.5 cups Heavy whipping cream  2 tbsp Sugar  1 big pinch of Salt  1 tsp Almond extract  1 tsp Vanilla extract  Shaker ball Wide mouth 3 cup mason jar Preparation: I decided to make a bit more than the original recipe calls for someone using a bigger jar and half a cup more heavy cream. The rest is pretty easy you just add everything and shake for about 5-6 minutes until the cream is thick and reaches the top of the jar. At this point I removed the Shaker ball from the jar, close the jar and freeze it. The bowl! 3 hour freeze:  Scooping out of the jar and the ice cream was still pretty soft. The original recipe calls for 3-hour freeze but that's for a smaller jar so I'm going to this back in the freezer and check it again after letting it go overnight. I did decide to test it out for flavor at this point though and added...

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...

Making: Apple pork Burger with bacon and a side of vegetables. 1 serving prepared  Here's what I have: 1.5 cups Broccoli  1/4 cup Carrot  1/4 of an Apple sliced 1/4 cup White onion  1 tsp Worcestershire sauce  Spices about 1/4 tsp each  Paprika  Garlic powder  Onion powder  Brown sugar  Salt  Pepper  5 oz Ground pork  3 strips Bacon Not pictured: 1 slice Mozzarella cheese  Mesquite BBQ sauce Preparation: The patty:  To make the burger mix I combined some apple onions along with a Worcestershire sauce and spices in a food processor and bllended them well.  This mixture is combined with the meat until well mixed. And then set aside. Next I began to boil some water and got a non-stick pan ready to cook the bacon.  Veggies and toppings: Once the pan was hot I put the bacon in for about a minute and a half per side and then put them on a paper towel to dry.  Half of the rendered Bacon F...

Making: Cilantro lime shrimp salad  1 serving prepared Here's what I have: 11 oz Shrimp  2 cups Mixed salad greens  1/4 cup Cucumber  1 dmall Roma tomato diced 2 tbsp Cilantro  Salt  Pepper  1 tsp Honey  1 tsp Garlic paste  1 Lime  1/4 cup Shallot Preparation: The tomato, cucumber, half of the shallots and Cilantro were combined with the juice from half of the lime and a little bit of salt and pepper. I set them aside starring them occasionally while preparing the shrimp. In a non-stick pan I cooked the shrimp for about 2 minutes. At this point I added the rest of the shallot, cilantro, juice from the other lime half, the honey and Ginger. The rest of the salt and pepper was added last. This was mixed well and heat turned down low to finish cooking. Total time 8 minutes.  To Plate, the salad greens were put into the bowl first followed by the tomato cucumber mix and in the shrimp. The plate! - Kris...