A dang food blog

Reviewing: Frank's Red Hot spice crispy chicken cutlet with monterey jack, mashed potatoes, buttery green beans & a honey drizzle 2 servings prepared  Here's what you get: Green beans  Scallion  Sour cream  Frank's Red Hot original seasoning blend  Panko bread crumbs (not used) Monterey Jack cheese  Chicken cutlet  Yukon Gold potato  Honey  Substitute: Gluten-free breadcrumb The mashed potatoes: The potatoes were cut into chunks and boiled in salt water for 20 minutes. Most of the liquid was removed before mashing up the potatoes and adding half a teaspoon of butter and scallion whites. To finish off 1 tbsp of sour cream was added and the green beans were whipped until smooth. The protein: The oven was preheated to 425° The crumb coating was created first by combining the GF bread crumbs along with the Monterey Jack and Frank's Red Hot seasoning.  A little bit of butter and sour cream was added as well. To prep the ch...

Reviewing: Speedy start chicken tacos with creamy Chipotle lime slaw and Mexican cheese blend 1 serving prepared  Here's what you get: Lime  Scallion  Sour cream  Chipotle powder  Coleslaw mix  Standard wheat cast-iron seared chicken breast  Southwest spice blend  Mexican cheese blend  Flour tortilla (not used) Substitute: 1 cup Cauliflower The protein: Since the chicken was precooked all I needed to do was heat it up with the scallion whites and season it with the Southwest spice blend and a bit of salt. Extras: The cauliflower with steamed for about 10 minutes.  Sides: Once the cauliflower was finished it was mashed up and mixed with the coleslaw mix, sour cream, lime juice, scallion greens, honey, salt and pepper. The plate: I decided to turn this one into a bowl since I didn't have corn tortilla and no other substitute for the flour tortilla.  It came out pretty well this way be slightly warm islami...

Making: Cheesy potato zucchini skillet 1 serving prepared  Here's what I have: 4.8 oz yellow zucchini 0.6 Oz scallion  4.5 oz of Russet potato  1 oz Colby jack cheese  1.2 Oz red pepper  1 ounce sour cream  1 tbsp Butter  1 tbsp Carolina bold and tangy season  Preparation:  A potatoes were boiled for 4 minutes first and then drained.  The zucchini, butter,  seasoning, scallions and pepper were mixed together with the potatoes. The skillet was warmed on the stovetop before adding the potato mix. This was topped with the cheese and placed in the oven for 12 minutes.  After baking the cheese was broiled until browned.   After removing from the oven the skillet was topped with sourcream and more scallions.  The plate! - Kris 

Making: Steamed broccoli with chicken, peppers and onion 1 serving prepared  Here's what I have: Protein:   6 oz Chicken  Vegetables: 0.2 oz Pickled red pepper  0.1 oz Scallion  2 cloves Garlic  0.7 oz Red onion  2.3 oz Sweet yellow onion  3.7 oz Broccoli Sweet yellow onion sea salt blend 0.2 oz Butter  Pepper (not pictured) Preparation: Total cook time for everything was 12 minutes. A steamer pot with prepared for the broccoli. This was allowed to steam while the rest of the meal being cooked in another pan. Once it was finished half of the butter was mixed with a broccoli and a bit of the sweet onion salt. In a cast iron skillet the onion and garlic was cooked first. This was allowed to get a little bit softer for adding the chicken. The chicken was cooked until mostly done and the red peppers and butter were added.  A little bit of pepper was added at the end. Scallions were used at the end to top the chicken. The pl...

Making:   Apple sausage and veggies  1 serving prepared   Here's what I have:   Protein: 2 Apple sausages Vegetables: 8.9 oz Cauliflower 2.1 oz Corn 2.6 oz Sweet pepper 0.2 oz Scallion  1.1 oz Red Onion 0.2 oz Butter Salt and pepper (not pictured) Preparation: The cauliflower was steamed for 10 minutes while the rest of the meal was prepared. Once complete the cauliflower went into the bowl and was broken into smaller pieces. In a non-stick pan the butter was melted and the Red Onion, corn and sweet peppers were added. They were cooked until soft and seasoned with a bit of salt and pepper.  Once finished they were removed from the pan.  Next into the pan, the chicken sausage.  The sausage was cooked on medium-high heat until thoroughly browned. To plate, the other vegetables went on top of the cauliflower in the bowl and then were topped with the sausage and scallion The plate! - Kris 

Making: Italian sausage and tomato over steamed vegetables 1 serving prepared  Here's what I have: 5.7 oz Cauliflower 2.5 oz Red cabbage  6.1 oz Mild Italian sausage  2.7 oz Tomato  0.5 oz Parmesan  1 tsp Tuscan garlic seasoning  1 oz Veggie broth  0.1 oz Scallion  0.4 oz Shallot Preparation: The cauliflower and red cabbage or steamed while the meat was prepared. To prepare the meat the scallions was added she's a nonstick pan and cook until slightly charred. The Italian sausage was added next and cooked while breaking it up into pieces until mostly browned, the Tomato was then added to the pan. Last n was the broth and seasoning everything was cooked until the liquid was mostly reduced.  by the time the we just finished cooking the cauliflower was soft enough to be broken up. This was done in a separate bowl and then it was mixed with the standard cabbage. The steamed vegetables were added to the Bowl first and then topped w...

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 cauliflower and carrots with Ginger orange sauce 1 serving or 2 sides prepared  Here's what I have: 13.9 oz Cauliflower  1.4 oz Shallot  0.5 oz Garlic  4.1 oz Carrot  1 tbsp Honey  2 tsp Orange Ginger Spice  0.2 oz Scallion  4 oz Chicken broth  0.3 oz Avocado oil  1 tbsp Tamari sauce Preparation: The small convection oven is preheated to 425 degrees. The garlic was chopped. The cauliflower was roughly chopped and put in a bowl with the carrots. The avocado oil some of the orange Ginger Spice and a bit of salt was added and everything was tossed together.  After spreading out the vegetables on a baking sheet they were placed in the oven for 20 minutes. To make the sauce the shallots were cooked in a splash of the chicken broth until soft. Next the tamari and garlic was added. This was left to cook on medium-high heat for 2 minutes before adding the rest of the broth, honey and orange ginger spice mix....

Reviewing: Chicken ramen in a Shoyu-style broth with mushrooms chili garlic oil and crispy onion 1 serving prepared  Here's what you get: Garlic cloves Scallion Ginger Button mushroom Sesame seed Sesame oil Chili flake Ramen noodle (not used) Pork Ramen stock concentrate Chicken stock concentrate Soy sauce (not used) Chicken cutlet Spinach Crispy fried onion (not used) Substitutes: Rice noodles  Oven baked onion  Tamari sauce (not pictured) The broth: To make the broth the scallion whites, ginger and garlic or cooked in a little bit of oil. Next 2 cups of vegetable broth were added along with the stock concentrate, and tamari sauce. This was left to simmer while the rest of the food was cooking. The Onion and garlic oil: To make the garlic oil the sesame seeds,  half of the garlic, sesame oil, salt  chili flake and a little bit of avocado oil were combined. This was heated until fragrant and set to the side. To replace the crispy onion...

Reviewing: Brown sugar bourbon steak with creamy Dijon pan sauce, scallion mashed potatoes and roasted brussel sprouts 1 serving prepared  Here's what you get: Yukon Gold potatoes  Scallion  Brussel sprouts  Sour cream  Ranch steak  Beef stock concentrate  Dijon mustard  McCormick Grill mates brown sugar bourbon seasoning The potatoes: After boiling a pot of water the potatoes were cooked for about 20 minutes. These would be finished off with half of the sour cream and half a tablespoon of butter before adding half the scallion greens. The protein: After seasoning the steak with the McCormick Grill make brown sugar bourbon seasoning a drizzle oil is heated up in a non-stick pan. The steaks were cooked for 4 minutes per side. Once the steaks are cooked they were set aside to rest. The brusselsprouts: The oven was preheated to 425°. Brussel sprouts were rolled and a little bit of oil salt and pepper and roasted for 18-22 minutes. T...

Making: Chilli? Taking leftover hellofresh items and making chili with roasted potatoes.  2 servings of chili prepared 1 serving of potatoes prepared  Here's what I have: 8.5 oz Diced tomato 13.4 oz Black bean 7.6 oz Yellow onion 1.5 oz Tomato paste 1 tbps Beef stock concentrate (not pictured) 1 tbsp Garlic paste 6.9 oz Yukon Gold potato 0.4 oz Avocado oil 1 oz Sharp cheddar cheese 2 tbsp Scallion 1 tbsp Sour cream  Mexican spice blend (not used) Southwest spice blend Preparation: The oven was preheated to 425 degrees and the cheese and scallion were held to the side. To start the potatoes I tossed half of the avocado oil, some of the Southwest spice and a bit of salt. These went into the oven for 30 minutes. In a stainless steel pot the onions were brown using the rest of the avocado oil after this the tomato paste and remaining spices and beef stock were added and mixed well.    After this the diced tomato and black beans were added and the po...

Making: Roasted sweet potato, onion and red cabbage  1 serving prepared (2 servings if prepared as a side dish) Here's what I have: 11.5 oz Sweet potato  7.1 oz Yellow onion   2.2 oz Red cabbage  0.9 oz Monterey Jack cheese  0.2 oz Avocado oil  0.3 oz Beef bouillon concentrate  0.2 oz Scallion Preparation: The scallion and cheese were held to the side. This will go into the dish last. The oven was pre heated to 425. In a large bowl the Cabbage, onion and sweet potato or combined with the avocado oil and beef bouillon mix. A little bit of pepper was also added. After placing the veggies on the sheet pan these were placed in the oven for 35 minutes. The plate! - Kris 

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: Sweet chili beef bowl 1 serving prepared  Here's what I have: 8.7 oz Beef round tip flat 2 tbsp Sweet chili sauce 2 tbsp Tamari 4.4 oz Carrot 2.3 oz Yellow onion 2.3 oz Red bell pepper 5.8 oz Cauliflower 1 small Scallion 1 tsp Avocado oil  Preparation: The beef was marinated in the chili sauce and tamari for a few hours before cooking. I got a pot for steaming the cauliflower and carrots ready by boiling some water. Once the water was boiling I put the veggies in the steamer basket and put the lid on. Next in a non-stick pan (medium-high heat) I the onion and bell pepper and avocado oil and once it was mostly done set it to the side. Next into the pan was the beef mix and this was cooked until mostly done and the veggies were added back to it to finish cooking. Total time was 15 minutes.  By the time the beef and veggie mix was finished cooking the veggies were done steaming. I removed the cauliflower from the basket and broke it up with a potato ...

Reviewing: Balsamic tomato Parmesan risotto with basil oil and zucchini. 1 serving prepared  Here's what you get: Veggie stock concentrate  Arborio rice  Grape tomato  Basil oil  Parmesan cheese  Scallion  Tuscan heat spice  Zucchini  Balsamic vinegar The veggies: The veggies were roasted in the oven instead of pan cooked to save time. The temperature in time, 375°  for 15 minutes. They went in as the risotto was being prepared.  Before putting them in the oven I coated them in a little bit of avocado oil, vinegar and Tuscan heat spice.  The risotto: Since I'm only preparing one serving I only used two cups of water and the stock concentrate bringing them to a boil then reducing to a simmer. In a separate pan using avocado oil the scallion whites were cooked until soft, the Tuscan heat spice and rice was added. These were cooked until the scallions were translucent per the directions. Next the stock was added in 1...

Making: Today I'm making a tiny taco bar using leftovers from the fridge.  1 serving prepared  Here's what I have: 1/4 tsp of each: Onion powder  Granulated garlic  Cumin powder  Cayenne pepper  Chili powder  Black pepper  Better than bouillon mushroom base 5 - Mission street tacos white corn tortilla 5.3 oz Beef  1.5 oz Sour cream  2.6 oz Red/Green pepper  1.1 oz Scallion  1.8 oz Baby corn  1 Lime Preparation: The first thing I prepared was the veggie mix sauteing until they were soft using a splash of vegetable broth and lime juice.  It took about eight minutes to thoroughly cook everything and then this was set to the side. Next I prepared the meat browning until mostly cooked, added the seasoning and continued to cook until everything was mixed well. This took about 10 mins at medium high heat. Last I steamed the tortilla to warm them up.  They were placed in a steamer basket over boiling wat...

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 

Reviewing: Crispy parmesan chicken with garlic herb couscous and Lemony roasted carrots 1 serving prepared, all gluten items omitted  Here's what you get: Carrots  Lemon  Scallion  Parmesan cheese  Hot smoked paprika  Chicken breast  Sour cream  Garlic herb butter  Not used: Israeli couscous  Panko bread crumbs  Substitute: Broccoli The carrots and broccoli: To save on time I decided to steam the vegetables that way they could be prepared towards the end of the chicken cooking. After getting a steam pot ready these were rolled with a little bit of scallion whites, lemon zest, paprika, salt and pepper. Steam time was 10 minutes.  The protein: After preheating the oven to 425 degrees the chicken was prepped and then roasted for 17 minutes and broiled for 3.  Extras: I omitted the gluten products from this recipe and did not replace the panko with gluten-free breadcrumbs instead I just used parmesan, sourcre...

Reviewing: Firecracker meatballs with roasted green bean & sesame rice  2 servings prepared  Here's what you get: Scallion  Ginger  Mayonnaise  Sour cream  Honey  Sriracha  Korean chili flakes  Sesame seed  Ground beef  Jasmine rice  Green beans  Not used: Panko bread crumb  Soy sauce  Substitutes: gluten-free bread crumb  tamari sauce The rice: This was prepared first I only cooked 1 quarter cup with 1/2 cup rice for 15 minutes and then continued preparation per the recipe. The protein: These are easy to put together just combine the breadcrumb, ginger, scallion, tamari sauce, salt and pepper. Then form into meatballs, these will be cooked in the oven along with the green beans. The greenbeans: To prep the green bean I added avocado oil, salt, pepper and some of the Korean chili flakes. The beans and meatballs went on a sheet together and were baked in the oven at 425 for 15 minutes. The ...

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...