Friday, August 31, 2012

PORK WITH A KICK WOW!!!!!! ENJOY DAN:

CHILI VERDE IN THE CROCK POT FOR THE SWIMMERS POT LUCK
By CHEF DAN:
Serves 10-12

INGREDIENTS:
3 pound pork shoulder
3 red bell peppers, chopped
3 onions, chopped
12 garlic cloves
1 bottle of I.P.A. beer
3 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 (16 Oz) jar green salsa, or green enchilada sauce
2 (15 Oz) can pinto or kidney beans, rinsed
1 cup light sour cream

DIRECTIONS:
1. Chop the garlic and dice and brown the onion and bell peppers in a skillet with a little oil and sauté for about 5 minutes.
2. Place in crock-pot
3. Cut the pork into cubes.
4. Add to skillet and cook until just brown on all sides.
5. Put in crock-pot.
6. Deglaze pan with beer and pour into the crock-pot.
7. Pour in enchilada sauce, chili powder, cumin, cayenne and beans.
8. Give it a good stir.
9. Cook on high for 1 hour.
10. Switch to low and cook for another 7 hours.
11. Stir in sour cream at the end of cooking before serving.

ENJOY DAN: BON-APPETITE!!

Thursday, August 30, 2012

APPLE CRISP FOR THE LADIES ENJOY DAN:

OATMEAL APPLE CRISP FOR THE LADIES IN THE SOUP KITCHEN
By CHEF DAN:
Serves 10

INGREDIENTS:
12 apples, peeled, cored and sliced into wedges and sprinkled with 1 teaspoon cinnamon.
1 cup rolled oatmeal
2 tablespoon lemon juice
1-1/2-tablespoons cornstarch
1-1/2-cups white sugar
1-cup cold water
1 cup brown sugar
3/4-teaspoon ground nutmeg
1/2-cup butter, softened
1 cup sliced almonds

DIRECTIONS: (PER-HEAT OVEN TO 350 DEGREES)
1. Toss apples with lemon juice, and cinnamon, in a baking dish.
2. In a sauce pan combine cornstarch, cold water and white sugar.
3. Heat on medium-high heat and bring to a boil, stirring constantly.
4. When mixture becomes like syrup remove from heat.
5. Pour syrup mixture over the apples.
6. Combine flour, brown sugar, oatmeal, and nutmeg.
7. Mix to blend thoroughly.
8. Cut in the butter, until mixture resembles coarse crumbs,
9. Mix in sliced almonds.
10. Crumble over apples to cover completely.
11. Bake in pre-heated oven for about 50 minutes or until top is lightly browned.
ENJOY DAN: BON-APPETITE!!


FRENCH ONION SOUP AT THE SOUP KITCHEN ENJOY DAN:

FRENCH ONION SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 40

INGREDIENTS:
1 cube butter, plus 1/2-cup plus 2 tablespoons
1 tablespoon olive oil
20 onions, halved and cut pole to pole into 1/4-inch slices
1-1/2-teaspoons salt
5 whole heads garlic
2 tablespoons Kitchen Bouquet
1 bottle of red wine red wine
12 cups chicken broth
12 cups beef broth
5 tablespoons paprika
5 bay leaves
12 springs fresh thyme, tied with kitchen twine

5 loaves French bread
5 cups shredded Swiss cheese

DIRECTIONS: (PRE-HEAT OVEN TO 425 DEGREES)
1. Slice the top off the whole head of garlic, sprinkle with 1 tablespoon olive oil and season with salt and pepper.
2. Wrap loosely in foil, bake for 45 minutes or until cloves are soft.
3. Squeeze the cloves into a bowl, and mix with 1/2-cup softened butter.
4. Spray the inside of a pot with non-stick cooking spray.
5. Place 1 cube of butter in the pot and the onions, and 1 teaspoon salt.
6. Cook uncovered for 1 hour.
7. Remove pot from the oven and stir the onions, scraping the bottom and sides.
8. Return pot to the oven and with cover slightly ajar, cook for about 1-1/2- hours.
9. After 1 hour stir the onions and scrape the bottom and sides again.
10. In a stock pot add baked onions and 2 tablespoons butter, over medium-heat, cook until onions are slightly browned, about 15 minutes.
11. Stir in 1 cup wine, Kitchen Bouquet, scraping the bottom to loosen crust, cook until wine evaporates and onions, forms a dark crust, about 6-8 minutes.
12. Stir in broths, wine, paprika, thyme, bay leaves, and 1/2-teaspoon salt.
13. Bring to a boil and then simmer for 30 minutes.
14. Remove and discard herbs and season with salt and pepper.

15. While soup simmers, arrange the French bread slices with Swiss cheese on top in a single layer on a baking sheet in a 400 degree oven for 10 minutes.
16. Slice the bread in pieces and serve on top of the bowls of soup.
ENJOY DAN: BON-APPETITE!!


SISTER AND KIN COMING TO DINNER SO QUINOA SALAD ENJOY DAN:

ORGANIC QUINOA WITH SUMMER SQUASH by CHEF DAN:
Serves 4-6 (for my sister, my niece and nieces daughter)
(MARYLEE, REBECCA, GRACE AND CLARA JOY)

INGREDIENTS:
1/2-cup quinoa
1-1/2-cup chicken stock or water
Pinch of sea salt
1 pound summer squash or zucchini, or crookneck squash
3 tablespoon parmesan cheese, plus 1 tablespoon for garnish
2 tablespoons lemon juice
1 tablespoon Aceto Balsamico Di Modena ( balsamic vinegar of Modena)
3 tablespoons grape-seed oil
2 teaspoon salt
1/2-cup toasted pine nuts
1/4-cup fresh torn basil leaves

DIRECTIONS:
1. Thoroughly rinse the dry grain until the water runs clear.
2. Combine 1/2-cup quinoa with 1-1/2-cup broth or water and simmer for 15 minutes or until tender.
3. Let cool and fluff with a fork.
4. Cut squash into 1/8-inch thick slices, some lengthwise some crosswise.
5. Transfer to a large bowl, season with 2 teaspoon salt of salt, and toss to coat.
6. Let sit for 15 minutes then rinse under cold water, and drain.
7. In a bowl whisk together parmesan, lemon juice, and vinegar.
8. Slowly drizzle in the grape-seed oil, and whisk until combined.
9. Season with kosher salt and freshly ground black pepper.
10. Combine squash, quinoa, pine nuts, and basil in a large bowl.
11. Pour dressing over; toss to coat.
12. Garnish with parmesan cheese.

ENJOY DAN: BON-APPETITE!!

Monday, August 27, 2012

BLUEBERRIES ARE IN SEASON AND SO ARE SHRIMP ENJOY DAN:

BLUEBERRY SHRIMP SALAD by CHEF DAN:
Serves 4-6

INGREDIENTS:

1 pound shelled broiled or grilled shrimp
1 cup fresh blueberries
1/2-cup edamame
6 ounces mixed salad greens
1/4-cup toasted pine nuts
1/4-cup feta cheese

LEMON VINAIGRETTE:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sugar
Pinch of salt and black pepper
1 teaspoon red pepper flakes

DIRECTIONS:

1. In a bowl whisk all vinaigrette dressing together.
2. In a bowl, toss shrimp, blueberries, pine nuts, edamame and salad greens.
3. Drizzle with lemon vinaigrette over the salad and top with feta cheese.

ENJOY DAN: BON-APPETITE!!

SWEET AND HOT MUSTARD WHAT COULD BE BETTER??? ENJOY DAN:

SWEET AND HOT MUSTARD by CHEF DAN:
Serves 8-15

INGREDIENTS:

1 (4 Oz) can dry Coleman’s dry mustard
1 tablespoon Chinese, five spice powder
1/4-cup honey
1/2-cup malt vinegar
Pinch of salt
4 eggs, lightly beaten
1 cup mayonnaise

DIRECTIONS:

1. In a bowl, mix the two mustards and vinegar until smooth.
2. Let sit covered for 3 hour or overnight.
3. In a sauce pan, mix together the eggs, honey, and salt.
4. Stir in the mustard mixture and bring to a gentle simmer and cook until thick, stirring constantly, about 20- 25 minutes.
5. Remove from heat and cool completely.
6. Stir in mayonnaise and serve or refrigerate until needed.

ENJOY DAN: BON-APPETITE!!

Sunday, August 26, 2012

TIS THE SEASON FOR ZUCCHINI ENJOYDAN:

THAI ZUCCHINI IN CURRY SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil
2 zucchini, cut into 2-by-1/2-inch thick
1 onion, sliced 1/4-inch thick
1-1/2-cup cherry tomatoes
1 tablespoon red curry paste
1/2-cup coconut milk
2 tablespoon vegetable broth
2 tablespoons lime juice
A handful chopped cilantro

DIRECTIONS:

1. In a wok, heat 2 tablespoons olive oil over medium-high heat.
2. Stir In curry paste cook until dissolve and smelling good.
3. Add onion and stir-fry for about 4 minutes.
4. Add zucchini and cherry tomatoes and stir-fry for 5 minutes.
5. Stir in coconut milk, vegetable broth, lime juice, and bring to a simmer.
6. Simmer for about 5 minutes.
7. Stir in cilantro.
8. Serve with rice, couscous, or quinoa.

ENJOY DAN: BON-APPETITE!!

FRESH GREEN BEANS AND PEANUT SAUCE MY-OH-MY ENJOY DAN:

THAI GREEN BEANS IN PEANUT SAUCE by CHEF DAN:
Serves 2

INGREDIENTS:

1/2-pound fresh green beans cut into 1-inch lengths on the bias
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon sweet chili sauce
1 tablespoon shallot, chopped
1 teaspoon fresh ginger, minced
2 teaspoon honey
1 tablespoon olive oil
1/4-cup fresh Thai basil
Some roasted dry peanuts

DIRECTIONS:

1. In a bowl combine the soy sauce, hoisin sauce, peanut butter, sweet chili sauce, and honey.
2. In a skillet, sauté shallot and ginger in oil over medium-heat.
3. Sauté for 2 minutes.
4. Add green beans, cook and sauté for 3 minutes or until beans crisp-tender.
5. Add reserved peanut butter mix, toss to coat.
6. Serve with peanuts and Thai basil

ENJOY DAN: BON-APPETITE!!

SHRIMP LETTUCE WRAPS WOW!!!!!!!!!!! ENJOY DAN:

THAI LETTUCE WRAPS WITH SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:
4 quarts water
1 pound thin rice stick noodles, (softened in hot water to cover and drained) about 20 minutes.
1 pound shrimp, peeled and deveined
2 tablespoon grape-seed oil
1 thumb-size fresh ginger, minced
3 garlic cloves, minced
2 tablespoon lime juice
1/2-cup water chestnuts, chopped
2 tablespoon red pepper flakes
8 large butter lettuce leaves
1/2-cup fresh basil and mint, chopped
Salt and pepper to taste



THAI DIPPING SAUCE:
1. 1/2-cup sugar
2. 1 cup water
3. 1/4-cup lime juice
4. 1 tablespoon creamy peanut butter
5. 1 teaspoon tamarind paste
6. 2 teaspoon fish sauce
7. 1 red Serrano Chile seeded and sliced into half-rings.
8. 1 handful of fresh cilantro, chopped.

DIRECTIONS:
1. Add oil a wok over medium-high heat, until seizing.
2. Add ginger and garlic and stir-fry for 1 minute.
3. Add shrimp and water chestnuts and and sauté for 2 minutes.
4. Remove from heat.
5. Stir in cilantro, lime juice, fish sauce, and crushed red pepper.
6. Transfer to serving platter.

7. THAI DIPPING SAUCE:
8. Bring sugar and water to a boil, stirring to dissolve sugar.
9. Pour into a bowl and mix in all dipping ingredients.

TO SERVE:
1. Arrange lettuce leaves on a platter surrounded by fresh basil and mint and dipping sauce.
2. To make the wrap, take a lettuce leaf and smear a little hosin sauce on it.
3. Place a small bundle of rice stick noodles on a leaf.
4. Scoop a tablespoon of shrimp mixture on to the leaf.
5. Then add any herbs that you like.
6. add a teaspoon dipping sauce onto the mixture on to the leaf and then roll and eat.

ENJOY DAN: BON-APPETITE!!

GOOD POTLUCK RECIPE ENJOY DAN

CREAMY TARRAGON CHICKEN SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

2 pounds boneless, skinless, chicken breasts, trimmed of fat
1 cup chicken broth
1/3-cup low fat Greek yogurt
1/3-cup low fat mayonnaise
1 tablespoon fresh tarragon, chopped
1-1/2-cup seedless grapes, halved
1 cup celery, diced
1 cup snap peas
1 teaspoon curry powder
1/3-cup toasted pine nuts
Kosher salt and freshly ground black pepper to taste

DIRECTIONS: (pre-heat oven at 450 degrees)

1. Arrange chicken in a baking dish large enough to hold chicken in a single layer.
2. Pour broth around the chicken.
3. Bake chicken in pre-heated oven for about 35 minutes or until internal temperature registers at 170 degrees.
4. Transfer chicken to a cutting board.
5. When cool cut into cubes.
6. Stir yogurt, mayonnaise, curry powder, tarragon, a little salt and pepper into a bowl
7. Add celery, snap peas, grapes, chicken and the toasted pine nuts.
8. Stir to coat.
9. Refrigerate for 1 hour.

ENJOY DAN: BON-APPETITE!!

Saturday, August 25, 2012

CHILI COOK -OFF WOW!!!!!!!!! ENJOY DAN:

CHILI FOR THE SCATCHET-HEAD CHILI PARTY by CHEF DAN:
Serves 10-12

INGREDIENTS:

2 pounds ground turkey or chicken
2 onions, chopped
5 cloves of garlic, deiced
2 cups barbecue sauce
1 cup chicken stock
2 (15.5 Oz) cans diced tomatoes
2 tablespoons red wine vinegar
2- 1-inches squares unsweetened chocolate, grated
2 tablespoons hot green chili powder
1 teaspoon EACH cayenne pepper, paprika, and ground cloves
1/2-teaspoon EACH ground turmeric, allspice, cinnamon, cloves, cardamom, and salt
1 pound ROCKWELL BEANS (grown on Whidbey Island)
1 pound cheddar cheese

DIRECTIONS:

1. Soak the beans over-night.
2. Drain and in a pot add water and beans, bring to a boil and then simmer for 2 hours or until the beans are soft.
3. Set aside.
4. In a Dutch oven over medium-high heat add oil and when sizzling add meat until browned, about 4-5 minutes.
5. Add onion and cook for 4 minutes.
6. Add garlic and cook for 1 minute.
7. Add barbeque sauce, tomatoes, vinegar, and chicken broth, bring to a boil.
8. Add graded chocolate.
9. Combine all the dry spices in a bowl and whisk together.
10. Add spices to the ground meat mixture that is boiling.
11. Cover and simmer for 30 minutes, stirring occasionally.
12. Add beans.
13. Simmer for another 30 minutes.
14. Take off heat and let rest for 20 minutes.
15. Top each bowl with cheddar cheese.
16. Serve chili over pasta if you would like.

ENJOY DAN: BON-APPETITE!!

Friday, August 24, 2012

TABBBOULEH SALAD FOR THE SOUP KITCHEN ENJOY DAN:

TABBOULEH SALAD WITH GARBANZO BEANS AND FETA by CHEF DAN:
Serves 20
(Wrap this Middle Eastern salad in lettuce, or cabbage leaves tuck it in pita pocket and serve as a side dish)

INGREDIENTS:

5 cups tabbouleh (bulgur) (also known as cracked wheat)
10 cups waiter
1 (50 Oz) can garbanzo beans (chickpeas rinse and drained)
5 cups tomatoes, diced
2-1/2-cups feta cheese
2 onions, finely diced
1/2-cup lemon juice
1/2-cup raisins
1/4-cup vegetable oil
A handful fresh mint, chopped
Pinch of salt and pepper

DIRECTIONS:

1. In a sauce pan bring water to a boil.
2. Remove from heat and add the tabbouleh.
3. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 20-30 minutes.
4. In a large bowl, add the tabbouleh and all remaining ingredients.
5. Toss gently until the entire ingredients are evenly distributed.
6. Season with salt and pepper.
7. Cover and refrigerate for 2 hours to allow the flavors to blend.

ENJOY DAN: BON-APPETITE!!

Thursday, August 23, 2012

PORK AND CABBAGE THAT' WHAT'S FOR DINNER ENJOY DAN:

MU SHU PORK IN CABBAGE LEAVES by CHEF DAN:
Serves 4

INGREDIENTS:

1/2- pound lean pork
1 head cabbage
2 tablespoon light soy sauce
2 tablespoons toasted sesame oil
1 tablespoon mirin
2 teaspoon cornstarch
1 tablespoon grape-seed oil
1 thumb-size fresh ginger, cut into thin slivers
1/2-cup matchstick-cut carrots
4 baby portabella mushrooms, thinly sliced
4 scallions, cut on the bias in 2-inch lengths and slivered
2 garlic cloves, minced
1 tablespoon sake

DIRECTIONS:

1. Reserve 8 cabbage leaves.
2. Shred remaining cabbage to make 2 cups.
3. Combine soy sauce, and next 3 ingredients (through cornstarch).
4. Cut pork into 1/8-inch X 2” strips
5. Add pork, ginger, carrots, mushrooms, and a pinch of salt and pepper, to the marinate.
6. Marinate up to 3 hours.
7. In a wok over high-heat add 1 tablespoon oil and when sizzling.
8. Add shredded cabbage and sauté for 1 minute.
9. Remove cabbage with a slotted spoon and set aside.
10. Add scallions to the wok and sauté for 1 minute.
11. Add garlic and sauté for 30 seconds.
12. Add pork mixture and sauté for 3 minutes.
13. Add cabbage mixture, toss to combine.
14. To assemble, take reserved cabbage leaves and smear a little hoisin sauce in the middle of the cabbage leaves.
15. Place about 1/3-cup pork filling in the center and roll up, folding in the sides.


ENJOY DAN: BON-APPETITE!!

BAKED SALMON WITH ROASTED VEGGIES ENJOY DAN:

BAKED SALMON WITH ROASTED BELL PEPPERS by CHEF DAN:
Serves 4 (Baked in flameware casserole dish by Robbie@CookonClay.com)

INGREDIENTS:

4 salmon fillets
3 tablespoons olive oil
2 red bell peppers, with core and seeds removed and cut into 1” strips
6 whole garlic cloves
2-teaspoons dried oregano
1/2-cup thinly sliced shallots
12 cherry tomatoes
2 tablespoons capers
1 tablespoon sherry vinegar
1 teaspoon paprika

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)

1. Lightly coat a casserole dish with cooking spray.
2. Combine 2 tablespoons olive oil, bell peppers, whole garlic, shallots, tomatoes, with a pinch of sea salt and pepper.
3. Toss to coat.
4. Roast for 20 minutes.
5. Place salmon, skin side down, on top of the bell pepper-shallot mixture.
6. Add sherry vinegar, paprika, capers, dried oregano and drizzle remaining olive oil over the salmon.
7. Sprinkle the salmon with a little salt and pepper.
8. Roast for 12-15 minutes or until salmon flakes easily

ENJOY DAN: BON-APPETITE!!

VINDALOO PORK FOR J.W. DESERTS BIRTHDAY ENJOY DAN:

PORK VINDALOO FOR JOHN’S BRITHDAY by CHEF DAN:

Serves 10 (Vindaloo derived from the Portuguese dish which is a dish of meat usually pork with wine and garlic)
Baked in a Flameware Clay cooking pot by Robbie@CookonClay.com

INGREDIENTS:
2 pounds lean pork, cut into bite size pieces
3 tablespoons olive oil divided
1 cup white wine
1 tablespoon red chili flakes
1/3-cup curry paste (recipe to follow)
4 tablespoons white wine vinegar
1 tablespoon sugar
6 garlic cloves, crushed
4 potatoes, peeled and cubed
3 ONIONS, FINLY CHOPPED
1 teaspoon mustard seeds and a handful of cashew nuts for topping.
VINDALOO CURRY PASTE:
2 tablespoons fresh ginger
4 garlic cloves
4 chilies, (fresh red chopped)
1 tablespoon EACH ground coriander, fennel seeds, star anise, cumin seeds, and mustard seeds
2 teaspoon EACH turmeric, paprika and cardamom powder
1 teaspoon ground cinnamon
6 peppercorns
4 whole cloves
1/2-cup cider vinegar
DIRECTIONS FOR CURRY PASTE: (PRE-HEAT OVEN 350 DERGEES)
1. Gently roast spice in a dry fry pan over low heat. As soon as spices start to give off aroma, allow to cool and then grind for 20 seconds.
DIRECTIONS:
1. Soak red chili flakes in 2 tablespoon water and set aside.
2. In a bowl mix 1/3-cup of the red chili flacks and ground spices with the vinegar, sugar, garlic, and ginger to form a paste.
3. Add the meat and coat thoroughly with spice paste.
4. Cover and refrigerate for up to 4 hours.
5. Heat 2 tablespoons oil in Clay cooking pot and fry onion until lightly browned about 4 minutes.
6. Add marinated meat to the Clay pot and braise the meat on high until meat is browned.
7. Mix in 1/2-cup wine, then transfer to a pre-heat oven and cook for 30 minutes.
8. Stir in remaining wine and a pinch of salt.
9. Add potatoes and cook for 30 minutes longer
10. In a fry pan add 1 tablespoon oil over low heat.
11. Add mustard seeds and once they start to pop, add cashews and fry for 2-3 minutes or until nuts are golden brown.
12. Pour the fried cashews and mustard seeds over the vindaloo.
13. Serve with sour cream.

ENJOY DAN: BON-APPETITE!!






CHICKEN CURRY WOW ENJOY DAN:

INDIAN CHICKEN CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
2 pounds chicken tenders
2 tablespoon olive oil
2 cups chicken stock
2 onions, chopped
4 garlic cloves, minced
Thumb-size fresh ginger, minced
2 tomatoes, chopped
1 teaspoon EACH yellow mustard, turmeric, cumin, fennel, and fenugreek seeds
3” stick cinnamon
2 teaspoons curry powder
1 teaspoon EACH coriander, red chili and Garam Masala powder
1 cup coconut milk

DIRECTIONS:
1. In a dry fry pan over low-heat, roast the seeds, stirring constantly.
2. Once seeds turn brown and they start popping, take off the heat.
3. Let cool and grind the seeds in coffee grinder until smooth.
4. In a skillet add olive oil over medium-high heat, cook chicken until browned about 4 minutes.
5. Remove from skillet and add onion and sauté for 4 minutes.
6. Add garlic and ginger and sauté for 1 minute.
7. Add seed powder, curry powder and coriander powder and stir constantly to prevent any sticking.
8. Stir the paste until the curry powders becomes fragrant: about 2 minutes, DO NOT BURN.
9. Add the tomatoes, for making a sauce 3-4 minutes.
10. Add broth, coconut milk, cinnamon stick and chicken.
11. Cover and simmer until chicken is cooked about 45 minutes.
12. Stir in Garam Masala and serve with couscous or rice.

ENJOY DAN: BON-APPETITE!!


Monday, August 20, 2012

PATTY PAN SQUASH WITH LORI'S PESTO ENJOY DAN:

PATTY PAN SQUASH WITH FRESH BASIL AND LORI’S PESTO by CHEF DAN
Flamware casserole dish from Robbie@CookonClay.com

INGREDIENTS:

4 or 5 patty pan squash, (summer squash)
3 tablespoons Lori’s pesto (recipe to follow)
2 tablespoons butter, softened
1 bunch fresh basil
2 OR 3 pinch’s sea salt

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Cut patty pan squash into 1/4-inch slices.
2. Chop fresh basil.
3. In Flameware casserole dish lightly drizzle butter on the bottom.
4. Layer patty pan squash over the butter.
5. Scatter fresh basil on top.
6. 1 tablespoon Lori’s pesto.
7. Sprinkle with a pinch of sea salt.
8. Continue forming those layers of squash, pesto, basil and salt until you used up all your squash and basil.
9. Bake in pre-heated oven for 25-30 minutes.

LORI’S PESTO:
1. 1/2-cup pine nuts
2. 4 cups packed fresh basil
3. 1/2-teaspoon salt
4. 2/3-cup olive oil
5. 8 cloves of garlic

DIRECTIONS:
1. Process in a food processor…good to go…add parmesan to the pesto.

ENJOY DAN: BON-APPETITE!!

BEANS WITH COUSOUS ENJOY DAN:

GREEN BEAN SALAD WITH MEDITERRANEAN COUSCOUS by CHEF DAN:
Serves 4-6

INGREDIENTS:

1 pound fresh beans cut into 1- inch pieces on the bias, trimmed
1 cup Mediterranean Couscous blend (from Costco)
2 tablespoon olive oil
1 cup beef steak tomatoes, diced
12 cherry tomatoes, quarter
2-tablespoons white balsamic vinegar
1 red onion, diced
1/2-teaspoon Dijon mustard
1 handful fresh basil
2 cloves garlic, crushed
1/4-cup feta cheese
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. Bring a medium pot of salted water to a boil over high heat.
2. Add the beans and cook until crisp-tender, about 3 minutes.
3. Transfer to a colander.
4. Keep 2 cups of the water at a boil while you toast the couscous in a dry skillet, stirring until golden brown, 3-4 minutes.
5. Cook the couscous in the boiling water until tender, about 10 minutes.
6. Drain in the colander with the beans.
7. Place the beans, couscous, beef steak, red onion and cherry tomatoes in a bowl.
8. In a small, whisk together the oil, vinegar, and mustard.
9. Stir in the garlic, fresh basil, and salt and pepper.
10. Pour vinaigrette dressing over the bean mixture and toss gently to mix.
11. Top with feta cheese and serve.
ENJOY DAN: BON-APPETITE!!

Friday, August 17, 2012

ZU-CANOES SUMMERS HERE ENJOY DAN:

ZU-CANOES (STUFFED ZUCCHINIS) by CHEF DAN:
Serves 4 (Flameware casserole dish by Robbie@CookonClay,com

INGREDIENTS:

2 good size zucchinis
1 pound white turkey meat
1 cup cooked brown rice
5 grape tomatoes, diced
2 shallot, minced
1 garlic clove, minced
1 tablespoon olive oil
4 baby portabella mushrooms, chopped fine
1/2-cup Monterey jack cheese
1/2- cup salsa
1/4-cup fresh basil, thinly slice

DIRECTIONS: (PRE-OVEN TO 350 DEGREES)

1. Add zucchini to 5 quarts of water.
2. Bring to a boil and turn down heat to low and boil for 3 minutes.
3. Allow to cool, cut each in half lengthwise and scoop the interior.
4. Dice the scoop out portion.
5. Place zucchini in a Flameware baking dish.
6. Meanwhile in a skillet add the olive oil, turkey meat, shallots and garlic, sauté for about 5 minutes.
7. Add diced zucchini, mushrooms, grape tomatoes, and sauté for 3 minutes.
8. Add cooked rice, cheese, salsa, basil and season with salt and pepper.
9. Warm all together over low heat until cheese is melted.
10. Heap zucchini ‘canoes’ with the filling, and add a little cheese on top.
11. Place in pre-heated oven and bake for 30 minutes.
ENJOY DAN: BON-APPETITE!!

Wednesday, August 15, 2012

COOKING MEAT IN CLAY POT WHAT COULD BE BETTER ENJOY DAN:

MARINATED POT ROAST by CHEF DAN:
Serves 4-6 (Fameware clay cooking pot by Robbie@CookonClay.com)

INGREDIENTS:

3-4 pound rump, chuck, eye of the round or shoulder roast
6 garlic cloves, thinly sliced
2 onions, halved
4 carrots cut into 1-inch pieces
2 potatoes, cubed
1 (15.5 Oz) can diced tomatoes
1 cup balsamic vinegar
1/2-cup light soy sauce
1/4-cup lemon juice
1/4-Worcestershire sauce
1/2-cup yellow mustard
2 rosemary stems

DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Using a thin-bladed knife, make small incisions all over the roast.
2. Insert slice garlic in all the slits.
3. Place the balsamic vinegar, soy sauce, lemon juice, Worcestershire sauce, and yellow mustard in a zip lock bag.
4. Add roast and refrigerate overnight.
5. Place the onion on the bottom of a Flameware casserole dish.
6. Nestle the meat into the onions.
7. Pour in the marinate.
8. Season the meat with kosher salt and freshly ground pepper.
9. Add the carrots, potatoes, and rosemary.
10. Place casserole dish in the pre-heated oven.
11. Cover and bake for 3-4 hours.

ENJOY DAN: BON-APPETITE!!


Monday, August 13, 2012

PICKLED TENDRES HARICOTS VERTS ENJOY DAN:

SPICY TENDRES HARICOTS VERTS PICKLED GREEN BEANS by CHEF DAN:
Makes 2 pints

INGREDIENTS:

1 pound tenders haricots verts (green beans) trimmed
4 thinly sliced garlic cloves
2 cups red-wine vinegar
2 tablespoons kosher salt
1 tablespoon black peppercorns
2 dried whole chipotle pods
1 tablespoon sugar

DIRECTIONS:

1. Arrange 1/2-pound green beans into 2 clean mason jar.
2. Add all ingredients in a sauce pan and bring to a boil.
3. Carefully pour vinegar mixture into each jar.
4. Secure lids, and let cool to room temperature.
5. Refrigerate up to 1 month.

ENJOY DAN: BON-APPETITE!!

A LITTLE SOUTH IN YOUR MOUTH-CHIPOTLE CHICKEN WITH BLACK BEANS ENJOY DAN:

CHIPOTLE CHICKEN WITH RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:

1-1/2-pounds chicken halves cut into cubes
1 (15 Oz) can black beans, rinsed and drained
1 tablespoon olive oil
1 onion, thinly sliced
4 garlic cloves, coarsely chopped
2 canned chipotle chilies in adobo, minced
2 tomatoes, diced
1/2-teaspoon cumin powder
1 tablespoon paprika
1/2-teaspoon chipotle chili powder
1 (5.5 oz) package of risotto, cooked according to package directions
Kosher salt and freshly ground black pepper

DIRECTIONS:

1. In a skillet over medium-high heat add oil and when sizzling add chicken, season with salt and pepper and cook until well browned, about 4-5 minutes.
2. Remove chicken from the skillet;
3. Reduce heat to medium; add onion and sauté until soft, about 5 minutes.
4. Add garlic, cumin & chili powder, paprika, chilies, cook for 2 minutes.
5. Add tomatoes, a pinch of salt and cook for about 3 minutes.
6. Return chicken to the skillet and stir in black beans.
7. Reduce heat to a simmer cook for 10-12 minutes.
8. Serve chicken over cooked risotto.

ENJOY DAN: BON-APPETITE!!

EGGPLANT AND POBLANO PEPPERS WOW!!! ENJOY DAN:

ROASTED EGGPLANT WITH POBLANO PEPPERS by CHEF DAN
Serves 4

INGREDIENTS:

1 eggplant cut lengthwise into 3-inch strips
2 tablespoons olive oil
3 poblano peppers cut lengthwise into 1/2-inch stripes
2 zucchini, cut into 1/2-inch slices
1 onion, cut into wedges
3 garlic cloves, sliced
12 cherry tomatoes, halved
1/2-teaspoon each dried thyme and dried oregano
1/2-cup parmesan cheese

DIRECTIONS: (PRE-OVEN TO 450 DEGREES)

1. On a cookie sheet place all the vegetables.
2. Add oil, dried thyme, oregano, season with salt and pepper.
3. Toss to evenly coat.
4. Place in pre-heated oven and bake for 45 minutes, turning once.
5. Add roasted vegetables to a serving bowl.
6. Sprinkle with parmesan cheese and serve.

Can be served with pasta mixed in.

ENJOY DAN: BON-APPETITE!!


TENDRES HARICOTS VERTS OR SAUTE GREEN BEANS ENJOY DAN:

THAI TENDRES HARICOTS VERTS by CHEF DAN:
Serves 2

Ingredients:

11- Ounces haricots verts (green beans)
1 tablespoon olive oil
1/2-cup diced white onion
1 tablespoon fresh ginger root, smashed and sliced
1 tablespoon light soy sauce
1 tablespoons hoisin sauce
1 tablespoon mirin
1 tablespoon peanut butter
1 tablespoons rice vinegar
1/4-teaspoons green chili powder
1/4-teaspoon cumin powder
1/4-cup dry roasted peanuts

DIRECTIONS:

1. In a bowl, combine the soy sauce, hoisin sauce, mirin, peanut butter, rice vinegar, chili powder, and cumin.
2. In a skillet, sauté onion, and ginger in oil over medium-heat.
3. Sauté for about 4 minutes.
4. Add green beans; cook for about 3 minutes or until crisp-tender.
5. Add soy sauce mixture and stir-fry for about 3 minutes.
6. Top with roasted peanuts.

ENJOY DAN BON-APPETITE!!

Saturday, August 11, 2012

WOULD YOU BELIEVE ME MAKING A QUICHE REAL MEN DON'T EAT QUICHE ENJOY DAN:

MEXICAN QUICHE FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN:
Serves 10

INGREDIENTS:

4 corn tortillas
2 teaspoons olive oil
1-pound turkey sausage, cooked and crumbled
1 can refried beans
4 eggs,
4 cups hash brown potatoes
1/2-cup salsa
1/4-cup milk
1 jalapeno, seed and sliced
1/2-teaspoon ground cumin
1-cup pepper jack cheese

DIRECTIONS: (PRE-HEAT OVEN 350 DEGREES)

1. In a cast-iron skillet brown tortillas for about 1 minute on each side.
2. Whisk tougher eggs, milk, salsa, jalapeno, sausage, cumin, and salt and pepper.
3. In the cast-iron skillet, layer quiche as follows.
4. Spread tortillas out to cover the bottom of the pan.
5. Add meat,refried beans, hash browns, and 1/2-cup of cheese.
6. Pour egg mixture over the top and sprinkle reaming cheese.
7. Bake in pre-heated oven for 20-25 minutes, or until springy but firm to the touch.

ENJOY DAN: BON-APPETITE!!

QUINOA AND MEATY BEANS ENJOY DAN:

SALAD WITH WHIDBEY ISLAND ROCKWELL BEANS by CHEF DAN:
Serves 4
(Quinoa is 100% whole grain. It is a perfect food source in the balance of nutrition. It is not a grain but the seed of a leafy plant related to spinach)

INGREDIENTS:

1-1/2-cups quinoa
3 cups vegetarian stock
1/4-cup fresh lemon juice
1 cup Rockwell beans grown on Whidbey since 1800’s, (from Willowwood farm)
1/4-cup red tart cherries
2 tablespoons fresh lime juice
2 tablespoons grape-seed oil
1 teaspoon cumin seeds
1 red bell pepper, finely sliced
1 (4oz) can green chilies
3/4-cup fresh basil
1/4-cup toasted pine nuts

DIRECTIONS:

1. Soak the beans overnight.
2. Then in a pot add water and cook until tender (oh so good) just like eating meat.
3. In a sauce pan, add the vegetarian stock, lime juice, a pinch of salt.
4. Bring to a boil and add quinoa and then simmer for 15 minutes or until the liquid has been absorbed.
5. Toast the cumin seed in a dry frying pan over low heat for 1 minute.
6. In a coffee grinder grind the seeds into a fine powder.
7. In a blender add lime juice, oil, green chilies, cumin, and season with salt and pepper.
8. In a bowl add quinoa, beans, bell pepper, sour cherries, basil, and toasted pine nuts.
9. Pour lime juice dressing over the quinoa mixture and toss until all ingredients are coated, season salt and pepper, and serve.
ENJOY DAN: BON-APPETITE!!

Friday, August 10, 2012

SHRIMP WITH A LITTLE HEAT ENJOY DAN:

SWEET AND SPICY SHRIMP by CHEF DAN:
Serves 4

INGREDIENTS:
2-pounds shrimp, uncooked
2-teaspoons sesame oil
2 teaspoon cornstarch
1 tablespoons chili garlic sauce
2 tablespoons sweet chili sauce
1/2-cup Seville orange marmalade
1/4- cup soy sauce
2 tablespoons lime juice
1 green bell pepper, cut into I-inch pieces
1 onion, cut into I-inch pieces
1 carrot, thinly sliced

DIRECTIONS:

1. If the shrimp is frozen put shrimp in ice water for 30 minutes, and then peel off the shell.
2. Stir together, soy sauce, chili garlic sauce, sweet chili sauce, orange marmalade, lime juice and cornstarch.
3. Heat oil in a wok over medium-high heat.
4. Add marmalade mixture, stirring until glaze is slightly thickened, about 3 minutes.
5. Stir in vegetables and stir-fry for 2-3 minutes.
6. Add shrimp and cook another about 2 minutes.
7. Serve with rice noodles or jasmine rice.

ENJOY DAN: BON-APPETITE!!

POPCORN MY WAY EVERY DAY ENJOY DAN:

AMISH BLUE KERNEL POPCORN (MY-WAY) by CHEF DAN:

8 cups hot air popped popcorn
2 garlic cloves, chopped
2 tablespoons Parmesan cheese
1/2-teaspoon Italian seasoning
1/8-teaspoon crushed red pepper

DIRECTIONS:

1. In a hot air popper add 1/2-cup popcorn kernels.
2. Pop to a large bowl.
3. Slice garlic.
4. In microwave safe bowl add 4 cups popped popcorn.
5. Add garlic, parmesan cheese, and red pepper.
6. Place in microwave for 20 seconds.

ENJOY DAN: BON-APPETITE!!

Thursday, August 9, 2012

WHAT'S FOR DINNER TONIGHT STUFFED MUSHROOMS ENJOY DAN:

PORTABELLA MUSHROOMS WITH QUINOA by CHEF DAN:
Serves 2

2 portabella mushrooms, caps and stems whipped clean
1/2-cup quinoa
2 tablespoon grape-seed oil
1 red pepper, cored and cut into bite size pieces
1/2-Walla-Walla sweet, thinly sliced
2 zucchini, thinly sliced
6 Symphony tomatoes ensemble (from COSTCO) halved
4 garlic cloves, thinly sliced
3 tablespoons fig vincotto Vinegar
1/4-teaspoon red pepper flakes
1/4-cup parmesan cheese
3 tablespoons toasted pine nuts
2 tablespoon fresh lemon juice

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)

1. Cook the quinoa by package directions using vegetable stock.
2. Toast pine nuts in a dry pan, over low-heat until golden brown
3. Using a spoon remove the stems and gills from the mushroom.
4. Place all the vegetables on a baking sheet.
5. Drizzle grape-seed oil and fig Vincotto vinegar.
6. Bake in pre-heat oven for 12-15 minutes or until blackened.
7. Add cooked vegetables to the Quinoa and mix together, with the red pepper flakes, parmesan cheese and pine nuts.
8. Place the Quinoa mix on mounds of the portabella.
9. On a baking sheet place the stuffed portabella mushroom.
10. Bake for 10-12 minutes.
11. Squeeze fresh lemon juice on top.

ENJOY DAN: BON-APPETITE!!

Wednesday, August 8, 2012

TANDOORI CHICKEN IN A CLAY POT ENJOY DAN:

TANDOORI CHICKEN COOKED IN A CLAY COOKING POT by CHEF DAN:
Serves 4 (Flameware cooking pot by Robbie@CookonClay.com)

INGREDIENTS: (Tandoori means a very hot oven)

2 pounds chicken tenderloins, skinless, boneless
1/2-cup buttermilk or yogurt
3 teaspoon vinegar
3 teaspoons lemon juice
2 tablespoons olive oil
1/4-cup tandoori spice mix (recipe to follow)

TANDOORI SPICE MIX: (MAKES 1 CUP)
2 teaspoons coriander seeds
1 teaspoon kalonji seeds
1 teaspoon Fenugreek seeds
1/2-teaspoon fennel seeds
1/2-teaspoon whole black peppercorn
1-1/2- teaspoons cumin
1 teaspoon paprika powder
1 teaspoon red chili powder
1 teaspoon hot green chili powder
1 teaspoons garlic powder
2 teaspoons Garam Masala powder

DIRECTIONS: (PRE-HEAT OVEN TO 475 DEGREES)
1. In a dry fry pan over low heat, roast the seed, and peppercorn, stirring constantly.
2. Once seed turn brown and you get the aroma of the spices, take off heat.
3. Let cool and grind the seeds and powders in a coffee grinder until smooth.
4. Store in air tight container for up to 2 months.

CHICKEN DIRECTIONS:
1. Prick chicken breasts a few times with a fork, helps absorb flavor.
2. In a blender add 1/4-cup Tandoori spice, buttermilk, lemon juice, 1 tablespoon olive oil, a little salt and blitz for a couple seconds.
3. Add the Tandoori mix, and pour over the chicken and marinate overnight in the refrigerator.
4. Bake in pre-heated oven for 20-25 minutes.
5. Serve with lemon slices and NAAN bread.
ENJOY DAN: BON-APPETITE!!

JACK'S 80th A IRISHMAN WHO LIKES IRISH STEW ENJOY DAN:

IRISH STEW FOR JACK’S 80th BIRTHDAY PARTY by CHEF DAN:
Serves 12 (Flatware cooking pot by Robbie@CookonClay.com)

INGREDIENTS: HAPPY (80th) BIRTHDAY JACK
6 pounds beef stew meat, cut into 1 1/2-cubes
2 cups pearl barley
3 tablespoons olive oil
6 cups beef stock
6 bay leaves
4 onions, chopped and cut into large dice
5 russet potatoes, peeled and cubed
7 carrots, peeled and sliced
1 bottle Guinness stout beer
2 cups red wine
2 tablespoons Worcestershire sauce
1/3-cup all-purpose flour
1 bunch parsley, rosemary and thyme
Kosher salt and freshly ground black pepper

DIRECTIONS: (PRE-HEAT OVEN TO 275 DEGREES)

1. Tie the parsley stems into a bundle adding a few rosemary and thyme stems.
2. In a dry fry pan add barley and brown for a couple of minutes.
3. Heat a Flatware cooking pot and add oil on high-heat.
4. Add the bay leaves, cook for 1 minute.
5. Season the beef cubes.
6. Add the beef and cook, without stirring, until browned on one side using tongs to turn the pieces over.
7. Brown for about 5 minutes until sides nicely browned
8. Add the onions and cook for 4 minutes.
9. Add the stout Guinness and deglaze the pot.
10. Reduce heat to low and add garlic, and flour, stir until smooth.
11. Add stock, wine, potatoes, carrots, barley, Worcestershire sauce and bundled herbs
12. Place pot in the pre-heated oven and cook for 2 hours, or until meat is tender, stirring a couple of times.
ENJOY DAN: BON-APPETITE!!

Monday, August 6, 2012

HOEVOS RANCHEROS TRY IT YOU WOLL LIKE IT ENJOY DAN:

HUEVOS RANCHEROS by CHEF DAN:
Serves 4
INGREDIENTS:
4 eggs
2 tablespoons butter
1 (15 Oz) can black beans, drained and rinsed
1 cup refried beans
8- 6-inch corn tortillas
½-cup fresh salsa or prepared green salsa
2 teaspoon lime juice
3/4-teaspoon ground cumin
1/4-teaspoon cayenne pepper
1/2-teaspoon salt
TO SERVE:
1. Shredded cheese, pepper jack, sharp cheddar, or Monterey.
2. Sours cream.
3. Sliced avocado
4. Cilantro, for garnish
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. Combine 1 tablespoon butter, Lime juice, cumin, cayenne pepper, and 1/8-teaspons salt in a bowl and set aside.
2. In another bowl combine, beans and salsa.
3. Coat both sides of each tortilla with cooking spray.
4. Place tortillas on a baking sheet in 4 sets of overlapping pairs.
5. Spread about 1/3-cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
6. In a skillet add 1 remaining tablespoon butter over medium-high heat.
7. Gently crack the egg into the pan, season with salt and pepper.
8. Reduce heat cook to medium-low and cook undisturbed for 5-7 minutes for soft-set yolk.
9. Heat the bean mixture.
10. Place each tortilla on a plate, spoon some bean mixture over the top and sprinkle with shredded cheese.
11. Top each tortilla with a cooked egg.
12. Top with, sour cream, avocado and cilantro.
ENJOY DAN: BON-APPETITE!!

Friday, August 3, 2012

SALMON AND SALAD WOW!!!! WITH A GLAZE ENJOY DAN:

SOY GLAZED SALMON WITH ARUGULA by CHEF DAN:
Serves 2

INGREDIENTS:

2 (6 OZ) salmon fillets 1-inch thick

THE MARINATE GLAZE FOR THE FISH AND SALAD:

1 tablespoon olive oil
1/2-cup fresh orange juice
1/4-cup light soy sauce
1/4-cup cream sherry
2 tablespoon balsamic vinegar
2 tablespoons fresh ginger, minced
2 tablespoons honey
2 tablespoons sesame seeds
3 cups trimmed arugula

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)

1. In a 2 quart pan, mix, olive oil, orange juice, soy sauce, cream sherry, balsamic vinegar, honey, garlic and ginger.
2. Stir over medium-high heat until glaze has reduced by a third, about 10 minutes.
3. Pour 1/2-cup glaze onto a cup and reserve, for glaze on the salmon and salad.
4. Pour reminder in a zip-lock bag, put the salmon in marinate for up to 30 minutes.
5. Set salmon in an oven-proof dish, skin side up, and let stand for 15 minutes.
6. Turn salmon over and put in pre-heated oven, for 15-20 minutes.
7. Remove from oven.
8. Increase oven to broil.
9. Brush salmon evenly with half the reserved glaze and sprinkle with sesame seeds.
10. Broil for 2-3 minutes or unstill seeds are toasted and salmon is opaque.
11. Drizzle salmon with some glaze and saving enough for the salad.

ENJOY DAN: BON-APPETITE!!

Thursday, August 2, 2012

THE VOLK WALKING CLUB POTLUCK ENJOY DAN:

POLENTA PIE FOR THE N.W. TULIP TREKKERS by CHEF DAN:
Serves 12
(Cook in a Flameware casserole dish by Robbie@CookonClay.com)
POLENTA:
1-1/2 cups yellow polenta
5 cups water
1/2-teaspoon salt
1/2-cup parmesan cheese
DIRECTIONS:
1. Bring water, and salt to a boil.
2. Slowly pour in cornmeal in a steady stream, stirring constantly.
3. Reduce heat and add parmesan, cook on low until cornmeal is thick.
4. Spread polenta on a Flameware casserole dish.
5. Bake uncovered for 20 minutes.
INGREDIENTS:
1 pound ground turkey sausage
2 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
3 tablespoon chili powder
1 tablespoon cumin
2 teaspoons EACH dried basil, oregano, dill weed, and fennel seeds
1 (15 oz) can black beans, drained
1 (15 oz) can chick peas, drained
1 (14.5 oz) can diced tomatoes, undrained
1 cup sweet chili sauce
2 cup pepper jack cheese
DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)
1. In a skillet over medium-high heat add olive oil and when hot, add onion, cook for 5 minutes add garlic, fennel seeds and cook 1 min.
2. Add ground turkey, dried spices, chili powder, and cumin and cook until the turkey is no longer pink.
3. Add black beans, chick-peas, tomatoes and chili sauce.
4. Bring to a boil and reduce heat and simmer for 20 minutes.
5. Add turkey, bean mixture to the polenta and top with jack-cheese.
6. Bake in pre-heated oven for 35 minutes or until nice and bubbly.
ENJOY DAN: BON-APPETITE!!

LEMON PIE THIS IS FOR THE LADIES IN THE SOUP KITCHEN ENJOY DAN:

LEMON PIE by CHEF DAN:
Serves 10
(baked in a Flameware casserole dish by Robbie@CooKonClay.com

INGREDIENTS:

1 (4.3 oz) package non-instant lemon pudding mix
1 (8 oz) package cream cheese
1 (14 oz) can sweetened condensed milk
1/2-cup lemon juice
Zest of one lemon
1 teaspoon vanilla extract
1 (14 oz) can LANDS LAKES whipped heavy cream

DIRECTIONS:

1. Cook pudding according to package directions.
2. After pudding thickens, reduce heat to low-simmer.
3. Stir in cream cheese, condensed milk, lemon juice, zest, and vanilla extract.
4. Pour into Flameware casserole dish.
5. Cover and refrigerate overnight.
6. When serving top with whipped cream

ENJOY DAN: BON-APPETITE!!

MORE DESERT FOR THE LADIES IN THE SOUP KITCHEN ENJOY DAN:

BERRY CUSTARD PIE FOR THE LADIES IN THE SOUP KITCHEN
Baked in Flameware casserole dish Robbie@CookonClay.com
By CHEF DAN:
Serves 10

INGREDIENTS:

1 cup all-purpose baking mix flour
1/4-cup butter
3/4-cup milk
Zest of one lemon
3 cups raspberries, blueberries and blackberries
3 eggs
1/2-cup white sugar, plus 1 tablespoon
1/2-teaspoon EACH, cinnamon, vanilla extract, and salt
1/4-teaspoon nutmeg

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES AND THEN 350)

1. Melt butter in a dish.
2. In a blender, combine flour, milk, zest, eggs, sugar, spices and salt.
3. Add melted butter and blend until mixture is smooth.
4. Distribute berries evenly in a Flameware casserole dish and pour batter over the top.
5. Sprinkle with 1 tablespoon sugar and bake until slightly puffed, about 20-25 minutes.
ENJOY DAN: BON-APPETITE!!

Wednesday, August 1, 2012

SHRIMP AND JICAMA SALAD WOW!!!!! ENJOY DAN:

SHRIMP AND JICAMA SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound frozen shrimp, shell-on
2 tablespoon olive oil
4 garlic cloves, minced
1 thumb-size fresh ginger, minced
1/2-cup onion, thinly sliced
3 tablespoons lemon juice
2 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup jicama, peeled and cut into thin matchstick slices
1 carrot cut into matchstick slices
1 rib celery, thinly sliced
2 cups half spring mix-half baby spinach
2 tablespoons cilantro leaves, chopped
2 tablespoons fresh mint
1/4-cup roasted pine nuts.

DIRECTIONS:

1. Soak frozen shrimp in ice water for 30-40 minutes.
2. Peel and devein.
3. Place shrimp in a bowl and add 1 tablespoon oil and a little salt.
4. In a fry pan add remaining oil over medium-heat.
5. Add garlic and fresh ginger sautés for 1 minute.
6. Add shrimp and sauté until the shrimp is opaque , about 2-3 minutes
7. Set aside.
8. In a bowl whisk together sugar, lemon juice, soy sauce, fish sauce
9. In another bowl add, cooled shrimp, onion, jicama, carrot, celery, spring mix and baby spinach.
10. Drizzle with lemon mixture.
11. Add cilantro and mint leaves, and roasted pine nuts.
ENJOY DAN: BON-APPETITE!!

WHOLE CHICKEN COOKED IN CLAY POT WOW!! ENJOY DAN:

ROASTED CHICKEN WITH ROSEMARY AND GARLIC by CHEF DAN:
Serves 4-6 Flame-ware casserole dish from Robbie@CookonClay.com
INGREDIENTS:

1 roasting chicken (5-7) pounds, rinsed, giblets and neck removed
Cooking spray
3 tablespoons fresh rosemary plus 4 springs for garnish
6 garlic cloves, thinly chopped
1 thumb-size fresh ginger, minced
1 onion, quarter
1 teaspoon salt
1 lemon thinly sliced

DIRECTIONS: (PRE-OVEN TO 400 DEGREES)

1. In a bowl combine rosemary garlic salt and fresh ginger
2. Gently loosen the skin on the breast and add 1/2- of the rosemary mixture, and place under the skin.
3. Spray chicken with cooking spray and season with salt.
4. Add remaining rosemary mixture to the cavity with quarter onion and 2 or so fresh rosemary springs.
5. In a pre-heated oven place chicken in flame ware baking dish.
6. Bake for about 2 hours or until internal thermometer reads 175.
7. Remove from oven and let rest 12 minutes.
8. Garnish with rosemary springs and lemon slices.

ENJOY DAN: BON-APPETITE!!