ORANGE CHICKEN WITH AVOCADO AND ORANGE WOW!! ENJOY DAN:

             CHICKEN WITH FENNEL AND AVOCADO SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

 

2 chicken breasts, pounded with a mallet until 1/4-inch thick, and cut into tenders

4 tablespoons olive oil, divided

1 tablespoon orange juice

1 tablespoons Champagne vinegar

2 teaspoons sugar

Zest from 2 oranges, about 2 teaspoons

1 fennel bulb, trimmed, and chopped

1 avocado, cubed

1 jalapeño pepper, cored and seeded, finely mince

1/2-cup flour

1/2-cup eggbeaters or 2 eggs

2 cup Panko

Kosher salt and freshly ground black pepper to taste

1/4- cup toasted pine nuts

 

DIRECTIONS:         

 

1.      In a bowl, whisk together orange juice, vinegar, sugar, 1 teaspoon orange zest, and salt and pepper to taste.

2.      Slowly whisk in the olive oil, set aside.

3.      Cut white pith away from the zested orange; cut orange into small cubes.

4.      Place orange pieces, chopped fennel, cubed avocado, and chopped jalapeno in a bowl with the dressing, toss gently.

5.      In a bowl, mix flour with a little salt and pepper.

6.      In another bowl, add eggs and beat with a fork.

7.      In another bowl add Panko and stir in remaining orange zest.

8.      In a skillet add 2 tablespoon olive oil over medium-high heat until sizzling.

9.      Dredge each piece of chicken in the flour mixture, then dip in the egg and coat with Panko-orange zest mixture.

10.  Place coated chicken in the hot oil and sauté for 5 minutes or until golden brown on each side.

11.  Cut tender into bit size pieces and add to the salad.

12.  Top salad with toasted pine nuts.

 

ENJOY DAN:               BON-APPETITE!!

 

 

 

WE GOT IN 200 POUNDS OF POTATOES SO SOUP ENJOY DAN:

                SOUPS KITCHEN BEST POTATO SOUP by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

 

36 unpeeled, potatoes, cubed

4 onions, chopped

20 garlic cloves, smashed

9 celery stocks, diced

22 cups beef stock

4 cups half-n-half

2 (28 Oz) cans cream of tomato soup

1 (28 Oz) can corn

 

DIRECTIONS:

 

1.    In a stock pot combine potatoes, onions, garlic, celery, corn, and stock.

2.    Bring to a boil and simmer on medium-heat for 30 minutes.

3.    Add half-n-half, cream of mushrooms soup and stir until creamy.

4.    Simmer on low until potatoes are tender.

 

               ENJOY DAN:                                             BON-APPETITE!!

 

   

5-SPICE GOOD FOR ALL MEAT RUBS ENJOY DAN:

               DAN’S FIVE-SPICE POWDER by CHEF DAN:

Makes 2 cups

 

INGREDIENTS:

 

1-1/2-cups Asian cinnamon

48 star anise or 1 cup anise seeds

3/4-cup fennel seeds

3/4-cup Szechuan peppercorns or 3/4-cup whole black peppercorns

1/4-cup ground cloves

2 teaspoons kosher salt

 

DIRECTIONS:

 

1.   In a dry cast-iron skillet, toast seeds until just browned, this gives more intense flavor.

2.   Combine all ingredients in coffee grinder.

3.   Blend until finely ground.

4.   Store in airtight container.

 

  ENJOY DAN:                               BON-APPETITE!!

THE LADIES AT THE SOUP KITCHEN NEED DESERT APPLES AND OATMEAL ENJOY DAN:

APPLE BAKED OATMEAL for THE LADIES AT THE SOUP KITCHEN

                                                                                By CHEF DAN

Serves 12

 

INGREDIENTS:

 

4 cup rolled old fashioned oats

3 teaspoons baking powder

1-1/2-teaspoon salt

1/2-cup sliced almonds

1/4-cup raisins

1/4-cup dried sour cherries

2 cups apples, diced

5 eggs

4 cups milk

1/2-cup brown sugar

1 teaspoon ground cinnamon

 

DIRECTIONS:       (PRE-HEAT OVEN TO 325 DEGREES)

 

1.   In a bowl, mix oats, baking powder, and salt.

2.   Stir in sliced almonds, raisins, cherries, and apples.

3.   In another bowl, whisk together, eggs, milk and cinnamon.

4.   Pour over the dry mixture and stir to combine.

5.   Pour into a prepared baking dish.

6.   Bake 1 hour until golden brown.

 

ENJOY DAN:                            BON-APPETITE!!

 

 

BEEF MARINATE YA SURE YOU BETCH-YA ENJOY DAN:

BEEF MARINATE FOR NEPHEW RANDY’S TREE-FRAM CHILI by CHEF DAN:

5 pounds of chuck roast

 

INGREDIENTS:

 

1 cup olive oil

3/4-cup soy sauce

1/2-cup red wine vinegar

1/3 cup lemon juice

1/4-cup Worcestershire sauce

2 tablespoons ginger powder

2 tablespoons ground dry mustard

2 teaspoon salt

1 tablespoon peppercorns

2 teaspoon dried cilantro

4 tablespoon honey

2 tablespoons ground cloves

 

DIRECTIONS:

 

1.    In a quart jar, combine all ingredients, and shake well.

2.    Place meat in a bowl.

3.    Pour marinate over and let stand 1-3 days, basting every day.

 

                         ENJOY DAN:           BON-APPETITE!!

 

 

SOUPS-ON WITH CURRY SWEET POTATOE SOUP ENJOY DAN:

COCONUT CURRY LENTIL SOUP by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

 

7 cups lentils

22 cups water or vegetable broth

7 sweet potatoes, peeled and cubed in ¼-inch squares

15 green onions, diced

1 thumb-size fresh ginger, peeled and minced

10 garlic cloves, minced

1/4-cup curry powder

4 tablespoon olive oil

1 (6 Oz) can tomato paste

2 tablespoon turmeric

1 (gallon) can coconut milk

2 teaspoons salt

 

DIRECTIONS:

 

1.    In stock-pot combine lentils, broth, and bring to a boil.

2.    Reduce to simmer and add the sweet potatoes, carrots, and half the ginger.

3.    Continue to simmer until the sweet potatoes are tender about 25 minutes.

4.    In a dry skillet add curry powder, and toast until fragrant.

5.    Remove from skillet.

6.    Return skillet to stove and add olive oil.

7.    Stir reaming ginger, garlic and green onions, sauté for about 5 minutes.

8.    Add tomatoes paste, turmeric and cook 2 more minutes.

9.    Stirring to combine.

10. Add the tomato paste mixture along with the coconut milk to the lentil base.

11. Stir and simmer for 30 minutes.

 

 

                       ENJOY DAN:                                 BON-APPETITE!!

PASTA AND CANADIAN BACON WOW!!!! ENJOY DAN:

PASTA WITH CANADIAN BACON, PEAS AND MUSHROOMS by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

 

2 tablespoon olive oil

8 slices of Canadian bacon, chopped

2 cups Gourmet mushroom blend, porcini, morels, shiitake,

Brazilian, oyster and portabellas

2 shallots, finely sliced

2 cups vegetable stock

1-1/2-cup frozen peas, thawed

1 tablespoon butter

1 pound bow-tie pasta

1/2-cup freshly ground parmesan cheese

 

DIRECTIONS:

 

1.   Run hot water over the dried mushrooms for 1 minute.

2.   Then soak in bowl in boiling water for 5 minutes.

3.   Drain and chop.

4.   Bring a pot of salted water to a boil for the pasta.

5.   In a frying pan add Canadian bacon, and shallots, heat over medium-heat.

6.   Sauté for about 4 minutes.

7.   Add mushrooms, stirring occasionally for 5 minutes.

8.   Add stock, peas, and butter and season with salt and pepper.

9.   Simmer until reduce by half, about 10 minutes.

10.                Meanwhile stir pasta in the boiling water and cook according to package directions.

11.                Drain pasta and return pasta to the pot.

12.                Add sauce and stir over low-heat until pasta is coated.

13.                Remove from heat and stir in cheese.

 

                                 ENJOY DAN:                       BON-APPETITE!!

 

 

NOW WE ARE COOKING SPICE RUB FOR BEEF ENJOY DAN:

           DRY SPICE RUB FOR BEEF ROAST by CHEF DAN:

Serves a roast for 12

 

INGREDIENTS:

 

3/4-cup smoked paprika

1/4-cup freshly ground black pepper

1/4-cup brown sugar

2 tablespoon chili powder

2 tablespoon mustard powder

2 tablespoons garlic powder

2 tablespoon onion powder

2 teaspoons cayenne pepper

Pinch of dried thyme and basil

1 tablespoon salt

 

DIRECTIONS:

 

1.   Combine all the ingredients together and place in a container with a lid.

2.   Store in a cool, dark places between uses.

 

             ENJOY DAN:                                  BON-APPETITE!!

 

GREEN BEANS WITH GARLIC WOW!! WOW!! ENJOY DAN:

ASIAN GREEN BEANS WITH GARLIC AND THYME by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

 

1 tablespoon butter

3 garlic cloves, minced

1 tablespoon fresh thyme, chopped

1 teaspoon olive oil

1 pound Asian beans, ends snapped off and cut on the bias in 2-inch pieces

2 teaspoon lemon juice

Zest of one lemon

1 tablespoon soy sauce

1 tablespoon oyster sauce

1/4-cup water or chicken stock

1/3-cup toasted slivered almonds

 

DIRECTIONS:

 

1.   Combine butter, garlic and thyme in a bowl and set aside.

2.   Heat olive oil in skillet over medium-heat until just smoking.

3.   Add beans that are seasoned with salt and pepper.

4.   Cook, stirring occasionally, until spotty brown about 5 minutes.

5.   Add water, cover and cook until beans are a bright green and crisp, about 2 minutes.

6.   Remove cover, increase heat to high and cook until water evaporates, about 40 seconds.

7.   Add butter mixture, lemon zest, soy sauce, oyster sauce, and cook, stirring frequently until beans are crisp-tender about 1-3 minutes.

8.   Transfer beans to serving bowl, toss with lemon juice.

9.   Top with toasted slivered almonds.

 

                 ENJOY DAN:                                BON-APPETITE!!

 

SQUASH WITH LOTS OF CHEESE ENJOY DAN:

                   SPAGHETTI SQUASH CASSEROLE by CHEF DAN:

Serves 6 (cooked in a Flameware casserole dish from Robbie@CookonClay.com)

 

INGREDIENTS:

 

1 large Spaghetti Squash

1 onion, chopped

2 garlic cloves, minced

2 tomatoes

1-cup fresh mushrooms, sliced

1/4-cup egg beaters

1 cup reduced fat Ricotta cheese

1/4-cup parmesan cheese

2-cups part-skim crumbled mozzarella cheese

1 teaspoon EACH dried oregano, basil, and thyme

1 jar marinara sauce

 

DIRECTIONS:     (pre-heat oven to 375-400-350 degrees)

 

1.    Slice the squash in half lengthwise and scoop out the seeds.

2.    Bake squash face down, on a cookie sheet at 375 degrees, for 30-40 minutes.

3.    When cool scoop out the insides.

4.    While the squash bakes, sauté the onions, mushrooms and garlic, 4-5 minutes.

5.    Add tomatoes 1-cup marinara sauce and spices and sauté 1 minute.

6.    Place squash in a Flameware casserole dish,

7.    Add onion mixture and mix will.

8.    Bake at 400 digress for 20 minutes.

9.     In a bowl mix Ricotta and egg until light and fluffy.

10. Stir in 1 cup mozzarella and parmesan cheese, and spread cheese, egg mixture on top of squash.

11. Spread the remaining marinara sauce over the squash layer.

12. Sprinkle top with 1 cup mozzarella.

13. Lower temperature to 350 degrees.

14. Bake uncovered, until bubbly, another 30-40 minutes.

15. Cut into 6 squares and serve hot.

 

            ENJOY DAN:                      BON-APPETITE!!

 

 

 

 

VIETNAMESE CHICKEN WOW!!!!!!!!!!!!!!! ENJOY DAN:

                                             VIETNAMESE CHICKEN by CHEF DAN:

Serves 4        (Cooked in Flameware casserole dish from Robbie@CookonClay.com)

 

INGREDIENTS:

 

4 chicken breasts, boneless, skinless

3 garlic cloves, minced

 2 tablespoon fish sauce

2 tablespoons water

2 shallots, finely chopped

2 tablespoon molasses

2 tablespoon lemon juice

1 tablespoon sesame oil

1/2-teaspoon dried red chili flakes

 

1 tablespoon olive oil for frying the chicken

1/4-cup cilantro, chopped

 

DIRECTIONS:                     (PRE-HEAT OVEN TO 400 DEGREES)

 

1.      Place 8 ingredients in a Flameware baking dish and stir them together.

2.      Make shallow slits across chicken breast.

3.      Make shallow slits long ways, resulting in a slight diamond pattern in the meat.

4.      Place chicken in the marinate.

5.      It only needs to marinate for 20 minutes because of the slits.

6.      Remove chicken from marinate and pat dry.

7.      Reserve marinates.

8.      In a fry pan add oil over medium-high heat.

9.      Add chicken and sauté for 2 minutes, or until browned.

10.  Place chicken in Flameware baking dish with the marinate.

11.  Bake in pre-heated oven for 18-20 minutes.

12.  Remove chicken and place on a plate and pour marinate over the top of the chicken.

13.  Top with chopped cilantro.

 

                         ENJOY DAN:                                    BON-APPETITE!!