A dang food blog

Reviewing:  Amazing apricot chicken with roasted potatoes and green beans 1 serving prepared Here's what you get: Yukon Gold potato Shallot Thyme Apricot jam Green beans Chicken breast Balsamic vinegar Chicken stock concentrate The potatoes: These went into the oven first after dicing and getting a drizzle of oil, salt and pepper.  The protein: The chicken was cooked in the cast iron pan for 14 minutes total flipping halfway through and set to the side. The green beans: I decided to cook these in the cast iron after the chicken was done. The inductions say to roast with the potatoes but I don't like how they shrivel up in the oven. It's also a good way to get some of the leftover seasoning from the chicken without adding more salt to the dish. The sauce: I prepared this in a small saucepan after the shallots are cooked this goes pretty quickly. The plate: This was the second time I've had this meal so I like it already. There's a variati...

Making: Onion soup 5? servings prepared  Here's what I have: The soup: 1 stick Butter Salt/Pepper - to taste  1 oz White wine vinegar  4 cloves Garlic  5 large Onions sliced thin 12 oz beef broth 1 tbsp Thyme  Preparation: In a large pot I caramelized the onions in two parts with half of the butter each round. After this was done all of the onions along with the rest of the liquid ingredients were added to the pot and set to simmer for 30 mins. Salt and pepper were added to taste once the soup is done simmering. Finishers for today's dinner: 1/4 cup Scallions  1 cup Broccoli  Salt/Pepper  1 tsp Paprika/Garlic/Onion powder mix 5 oz Chicken breast 1/4 cup Mozzarella  Preparation: I cut the chicken into small pieces and cooked them in the cast iron with the spices and a small chunk of butter. The broccoli was steamed for 8 mins. Once these were done I added some chicken to the bottom of the bowl followed by some soup and ...

Reviewing: Amazing Apricot chicken  1 serving prepared  Here's what you get: Oops, I forgot this in the ingredients pic... Chicken breast  Green beans  Apricot jam  Balsamic vinegar  Chicken stock Thyme  Not used: Jasmine rice  Substitutes: 1/2 cup Carrots  1 oz veggie broth  The greenbeans: Like most HF veggie preparation this was straightforward. You just roast them at 425 for 12-15 minutes. The protein: The chicken was an easy cook since the cut is not too thick it took me about 11 minutes cook time, around 5 minutes rest time Cartots!: I substituted carrots for the rice because they would cook quicker and I've had enough rice heavy meals lately. These were cooked in a small saucepan with one ounce of veggie broth  The sauce: The sauce was quick, since you get all of the ingredients you just have to cut the shallot combine everything in the pan after the chicken is done and reduce it a little. The plat...