Friday, August 26, 2016

GRILLED CHICKEN SANDWICH WITH MANGO SALSA ENJOY DAN:

     GRILLED CHICKEN SANDWICH WITH MANGO SALSA ENJOY DAN:
Serves 6

INGREDIENTS:
1 mango, chopped
1 avocado, chopped
1 cucumber, thinly sliced
1/2-onion, sliced into rings
2 tablespoon fresh lime juice
6 slices of cooked chicken breast
1/4-cup mayonnaise
1 teaspoon EACH ground cumin, chili powder, and curry blend
green leaf lettuce as needed
6 ciabatta roils

DIRECTIONS:
  1. Combine the mango and next 4 ingredients to make mango salsa.
  2. Make ahead of time and set aside.
  3. Stir together mayonnaise, cumin, chili powder, and curry blend.
  4. Spread mayonnaise mixture on bottom half of the rolls.
  5. Fill with leaf lettuce, and chicken breasts.
  6. Fold on the top and serve.

ENJOY DAN: SING SONGS & PLANT SEEDS!!




JAMBALAYA WITH FRUIT AND QUINOA ENJOY DAN:

JAMBALAYA WITH FRUIT AND QUINOA by CHEF DAN:
serves 4

INGREDIENTS
3 tablespoon almond flour
2 tablespoons olive oil
1 (12 Oz) package AIDELLIS chicken apple sausage

2 tablespoon olive oil
1 onion, chopped
1 bell pepper, diced
2 garlic cloves, minced
2 bay leaves
1-1/2-cup quinoa
1 teaspoon EACH dried thyme, and oregano
1/2 teaspoon chili powder
1/4-teaspoon EACH cayenne pepper, and curry blend
1/4-cup smoked paprika
1/2-teaspoon EACH kosher salt and freshly ground black pepper
1/3-cup white wine
1 (10.5 Oz) can RO*TEl diced tomatoes
1-1/2-cup chicken broth
1 pound peeled and deeveined shrimp
1/2-cup EACH fresh pineapple, mango, apple and avocado

    DIRECTIONS: (PRE-HEAT OVEN TO 400 F)
  1. lightly grease a casserole dish with lid.
  2. place the flour in a shallow dish; dip the sausage in the flour to coat.
  3. in a skillet heat 2 tablespoons olive oil over medium-heat.
  4. cook the sausage for 2 minutes until browned on all sides.
  5. transfer to a plate, set aside.
  6. in the same skillet add 2 tablespoon oil over medium-heat when sizzling.
  7. add onion, bell pepper, garlic, and bay leaves; saute for 2 minutes.
  8. add the quinoa, stir and cook until the quinoa turns opaque , 3-4 minutes.
  9. stir in thyme and next 10 ingredients.
  10. add sausage and increase heat-heat and bring mixture to a boil.
  11. transfer quinoa mixture to casserole dish and place in preheated oven.
  12. bake for 20-25 minutes.
  13. remove from the oven and stir in the shrimp, pineapple, mango, apple, and avocado.
  14. blending thoroughly with the quinoa mixture,
  15. cover and bake 10-15 minutes.

ENJOY DAN: SING SONGS PLANT SEEDS & DANCE!!






PATTYPAN SQUASH STUFFED WITH QUINOA AND CORN ENJOY DAN:

PATTYPAN SQUASH STUFFED WITH QUINOA AND CORN by CHEF DAN:
serves 4

INGREDIENTS:
6 pattypan squash
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 teaspoons EACH cumin, and curry blend
1/2- teaspoon EACH dried oregano, basil, and thyme
1 tomato, diced
2 ears corn, kernels removed
1/2-cup vegetable broth
1-1/2-cups cooked quinoa
1/2-teaspoons sriracha
sea salt and freshly ground black pepper to taste
1/2-cup goat cheese
1/4-cup fresh cilantro

DIRECTIONS: (preheat oven to 350 f)
  1. Spray a 9 X 11 baking dish with Pam.
  2. Hollow out the pattypan squash by removing the stem end.
  3. Then scoop out most of the insides, leaving a 1/4-inch shell.
  4. Discard as many of the seeds as you can.
  5. Reserve 1/2-cup chopped squash insides.
  6. Heat oil in a skillet over medium-high heat and when sizzling.
  7. Add onion and saute for 3 minutes add garlic and saute 1 minute.
  8. Stir in cumin and next 4 ingredients and saute 1 more minute.
  9. Add reserved squash insides, tomato and saute for 3 minutes.
  10. Cook on medium-heat until most of the liquid has evaporated.
  11. Remove from heat and stir in 1/4-cup of the cheese.
  12. Divide filling into pattypan squash.
  13. Pour 1/4-cup of water into bottom of baking dish.
  14. Add squash, cover and bake for 20 minutes.
  15. Top with cilantro and remain g cheese


ENJOY DAN: SING SONGS, PLANT SEEDS & DANCE!!

Wednesday, August 24, 2016


GRILLED POTENTA AND SPINACH STRAWBERRY SALAD By CHEF DAN:

serves 4



INGREDIENTS:

½-cup cornmeal

1 teaspoon EACH kosher salt, cumin, & curry blend

2 scallions, bias-sliced into ½-inch lengths

1 tablespoon EACH grape-seed oil, & lemon juice

kosher salt and freshly ground black pepper to taste

1 cup spinach

1 cup fresh strawberries, sliced

½ sliced cucumber

¼-cup EACH fresh parsley, fresh snipped chives & goat cheese



DIRECTIONS:

1.in a saucepan bring 1-cup of water to a boil.

2. In a bowl stir together cornmeal, 1/3-cup cold water, salt, cumin & curry blend.

3. slowly add cornmeal mixture to boiling water, stirring constantly.

4. reduce heat to medium and cook 15 minutes or until thickened.

5.remove from heat ans stir in scallions.

6. spread polenta into plastic-lined 9-inch cake pan.

7.let stand 30 minutes, then cover and chill fro 1 hour.

8. remove polenta from pan; pat dry.

9. brush both sides with 2 teaspoons oil.

10. Place on the grill sprayed with Pam over medium-heat.

11.cover and grill 15 minutes or until heated through, turning once.

12.transfer to serving dish.

13.in a salad bowl whisk together reaming oil. Lemon juice, season with S.&.P

14. add spinach, strawberries, cucumber, parsley and chives.

15. place on polenta cake and sprinkle with goat cheese.



ENJOY DAN: SING SONGS & PLANT SEEDS!!




Sunday, August 7, 2016

ROASTED BELL PEPPERS STUFFED WITH CHERRY TOMATOES AND RICOTTA ENJOY DAN:

ROASTED BELL PEPPERS STUFFED WITH CHERRY TOMATOES AND RICOTTA
                                                                                                    By CHEF DAN:
Serve 8

INGREDIENTS:
1 tablespoon olive oil plus 2 tablespoons
4 bell peppers, halve through the stem, seeds and ribs removed but stem intact
1 pint cherry tomatoes, halved
1 onion, diced
1 cup packed fresh basil leaves, chiffonaded (sliced into ribbons)
3 garlic cloves, finely chopped
1/4-cup pitted black olives, or green olives
1/4-teaspoon red pepper flakes
1/3-cup fresh ricotta
Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PREHEAT THE OVEN TO 425 F)
1.   Spray the baking pan with Pam, or 1 tablespoon olive oil.
2.   Arrange peppers, cut side up, in baking pan, lightly oil the edges & stems.
3.   In a bowl, toss the tomatoes, and next 7 ingredients, plus 2 tablespoons oil.
4.   Divide mixture among pepper and roast for 20 minutes or until peppers are tender.


ENJOY DAN:                                    SING SONGS & DANCE!!


CROCK POT FRENCH ONION SOUP FOR THE SUP KITCHEN ENJOY DAN:

CROCK POT FRENCH ONION SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 12-14

INGREDIENTS:
10 Walla Walla sweet onion, sliced & separated into rings
1/4-to 1/2-cup butter
10 cups beef stock
4 cups Whidbey Island Pinot Gris wine
1 cup sherry
1 tablespoon liquid smoke
3 tablespoons Worcestershire sauce
4 garlic cloves, minced
12 slices French bread, buttered
2 cups Romano or 3/4-cup shredded parmesan cheese

DIRECTIONS:
1.   Add the butter in a skillet over medium-high heat when sizzling.
2.   Add onions and sauté until limp & glazed
3.   Transfer to crock-pot.
4.   Add beef stock, and next 5 ingredients.
5.   Cover and cook on low for 6-8 hours.
6.   Place French bread on a baking sheet.
7.   Sprinkle generously with cheese
8.   Place under preheated boiler until lightly toasted.
9.   Ladle soup into bowls.
10.                Float a slice of toasted French bread on top of each bowl.

ENJOY DAN:                            SING SONGS & DANCE!!




Saturday, August 6, 2016

THAI SPICY GROUND CHICKEN ' LARB GAI' ENJOY DAN:

                 
             THAI SPICY GROUND CHICKEN ‘LARB GAI’ by CHEF DAN:
Serves 4

DRESSING:
1/3-cup lime juice
2 tablespoon fish sauce
2 teaspoons Amber Raw Blue agave
1/2-teaspoon Sriracha

CHICKEN:
1-1/2 chicken tenders, cut into small cubes
1/2-cup coarsely chopped shallots
2 tablespoon thinly sliced lemongrass
2 teaspoons lime zest
1 red Thai chili, thinly sliced
1-teaspoon EACH chipotle powder, sea salt
1 garlic clove, thinly sliced
2 tablespoons fish sauce
3 tablespoons coconut oil, divided
Fresh large cabbage leaves or romaine leaves

 DRESSING DIRECTIONS:
1.   Stir all ingredients in a bowl to blend, set aside.

CHICKEN:
1.   Combine first 9 ingredients in a food processor.
2.   Sizzle 1 tablespoon coconut oil over and pulse until finely chopped.
3.   Heat reaming tablespoons coconut oil in a skillet over medium-heat when sizzling.
4.   Add chicken mixture and sauté, breaking up into small pieces.
5.   Sauté until chicken starts to turn golden brown and cooked through.
6.   About 6 minutes.
7.   Place 2 cabbage or lettuce leaves on each plate.
8.   Top leaves with chicken mixture, dividing evenly.
9.   Spoon the reserved dressing over the top.

GARNISH:

With cilantro, sliced radishes, cucumber, or coriander leaves