Wednesday, July 31, 2013

BURGERS FOR THE GRANDSONS ENJOY DAN:

                 FETA BURGERS FOR THE SAUL LANGFORD BOYZ
Serves 6

INGREDIENTS:
2 pounds lean ground beef
1/2-cup feta cheese
2 teaspoons dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon EACH sea salt and ground black pepper
3 garlic cloves, minced
1 onion, thinly sliced
6 hamburger buns
1 tomato, thinly sliced
6 leaves Bibb or Boston lettuce

DIRECTIONS:
1.   In a bowl combine ground beef, cheese, oregano, Worcestershire sauce, garlic, salt & pepper.
2.   Shape into 1/2-inch patties.
3.   In a skillet, cook patties over medium-high heat for 7-9 minutes, turning once.
4.   Toast bun halves
5.   Place on one bun half, onion tomato and leaves of lettuce.
6.   Top with feta burgers.
7.   Garnish with ketchup, relish, and mustard.


ENJOY DAN:                                   BLESSING ALWAYS:


KALE AND APPLES ENJOY DAN:

                     BRAISED KALE AND APPLES  by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound kale
1 granny smith apple
2 tablespoon olive oil
1/4-teaspoon curry powder
2 garlic cloves
1 onion, sliced
2 tablespoon white balsamic vinegar
Sea salt and fresh ground black pepper

DIRECTIONS:
1.   Heat oil in a skillet with a lid over medium-heat.
2.   Add onion and cook, stirring occasionally until tender, 4 minutes.
3.   Add apples, curry powder, and garlic, and balsamic vinegar, cook 3-4 more minutes.
4.   Meanwhile, remove and discard steams.
5.   Gatherer a few leaves at a time, roll together like a cigar and slice into thin ribbons.
6.   Add kale to pan, stir and cook, covered, about 3 minutes.

ENJOY DAN                            BON-APPETITE

Monday, July 29, 2013

BLOOMS WINERY ON WHIDBEY ISLAND ENJOY DAN:

BLOOM’S RED WINE CHICKEN WITH GARLIC, ROSEMARY AND BALSAMIC VINEGAR                                                                                by CHEF DAN:
Serves 6-8

MARINADE:
1-bottle BLOOM’S 2010 AWARD WINNING MELANGE
1-1/2-cups balsamic vinegar
1/2-cup brown sugar
8 garlic cloves, peeled and coarsely chopped
1/4-cup olive oil
1/2-cup fresh rosemary leaves, bruised
6- Skinless, boneless, chicken breasts, halves
1/8 teaspoon sea salt
1 teaspoon black peppercorns

VEGGIES:
12 peeled baby carrots
10-baby portabella mushrooms
6 small onions

DIRECTIONS:
1.   In 2 gallon zip-lock bag first 9 ingredients together with chicken, half in each bag.
2.   Marinate up to 4 hours or overnight, in the refrigerator.
3.   Squeeze the air out of the bag and squeeze to coat the chicken completely.
4.   Pour marinate into a skillet over medium-high heat, and cook, stirring frequently, until marinate has reduced and oil separates, about 15 minutes.
5.   Add chicken breast and vegetables.
6.   Cover and simmer until the chicken is tender and vegetables are cooked through, about 12-15 minutes.



ENJOY DAN:                                     BLESSING ALWAYS:

Sunday, July 28, 2013

THAI GREEN CURRY AND PINEAPPLE ENJOY DAN:

THAI GREEN CURRY WITH PINEAPPLE by CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2-pound chicken tenders
1 (12 Oz) package of rice noodles
2 cups green beans, trimmed and halved lengthwise
2 garlic cloves, minced
1 onion, finely chopped
1 (8 Oz) can bamboo shoots
1/2-cup EACH frozen peas, red bell pepper, and carrots
1 red chili, trimmed and sliced
1 tablespoon olive oil
1 cup pineapple chunks, drained
2 tablespoons green curry paste
1 stalk of lemongrass, sliced down the middle and cut into 3-inch pieces
1 (19.5 Oz) can coconut milk
2 tablespoons tamarind concentrate
1 tablespoon fish sauce
2 tablespoon lime juice
1/2-dry roasted peanuts
Fresh cilantro, coarsely chopped

DIRECTIONS:
1.   In a bowl add rice noodles and pour hot water over and let sit 12 minutes.
2.   In a wok heat oil, and when hot add curry paste and 3 tablespoon coconut milk.
3.   Stir fry until curry is dissolved and the kitchen smells good.
4.   Add garlic onions, and chili pepper.
5.   Stir fry for 3-4 minutes,
6.   Then add chicken tenders and stir fry 2 minutes.
7.   Add lemon grass,  green beans, peas, bell peppers, and carrots.
8.   Add fish sauce, tamarind, and the remaining coconut milk.
9.   Lower heat and simmer for 30 minutes.
10.                Just before serving, stir in the bamboo shoots, pineapple and a bit of cilantro.
11.                Add rice noodles, heat through, and garnish with remaining cilantro and roasted peanuts.

ENJOY DAN:                           BON-APPETITE!!



Saturday, July 27, 2013

PINEAPPLE AND CHICKEN MARINATE ENJOY DAN:

               PINEAPPLE- TERIYAKI CHICKEN by CHEF DAN:
Serves 4

INGREDIENTS:
1/3-cup dry sherry
1/4-cup soy sauce
2-tablespoon brown sugar
1 (8 Oz) can crushed pineapple
4 boneless, skinless chicken breast halves
1 thumb-size fresh ginger, grated
3 garlic cloves, minced
1 teaspoon corn starch
1 tablespoon butter

DIRECTIONS:
1.   To make the teriyaki sauce, place the crushed pineapple, sherry, soy sauce, brown sugar, ginger, and garlic in a bowl.
2.   Whisk to combine.
3.   Pour 1/2-of the teriyaki sauce in zip-lock.
4.   Add chicken breast, close and massage to coat chicken with marinate.
5.   Refrigerate up to 4 hours or overnight.
6.   Remove chicken from the marinate and pat dry.
7.   On the barbeque heat to medium-high and grill the chicken breasts.
8.   About 3-4 minutes per side.
9.   Meanwhile whisk the reserve  marinate and cornstarch in a sauce-pan
10.                Bring to a boil and cook, whisking until reduced and thickened,  about 2-4 minutes.
11.                Stir in butter.
12.                Serve the chicken with warm marinate sauce.

ENJOY DAN:                          HALLELUJAH

TACO AND SPAGHETTI BAKE ENJOY DAN:

TACO SPAGHETTI BAKE by CHEF DAN:
Serves 6

INGREDIENTS:
1 (8 Oz) package dried spaghetti, linguine, or fettuccine, broken
1-1/2- pounds ground beef or ground turkey
1 onion, chopped
1 (1 Oz) package taco seasoning
3/4-cup of water
1 (15 Oz) can corn, drained
1 (8 Oz) jar taco sauce
1/2-cup salsa
1 (10-1/2 Oz) can condensed cream of chicken soup
1 (8 Oz) container of sour cream
2 cups shredded Cojack or cheddar cheese
6 cups shredded lettuce
1 tomato cut into wedges
1 cup tortilla chips, crushed

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)
1.   Bring a pot of salted water to a boil.
2.   Add pasta and cook according to package direction.
3.   Rinse in cold water; drain and transfer to a prepared baking dish.
4.   In a skillet over medium-high heat.
5.   Add beef or turkey, onion and sauté for 5-7 minutes; drain fat.
6.   Stir in water and taco seasoning.
7.   Bring to a boil and then reduce heat and simmer for 5 minutes.
8.   Add corn, taco sauce, and salsa cook 5 minutes more.
9.   Combine cream of chicken soup, sour cream and 1 cup shredded cheese in a bowl, mix thoroughly.
10.                Spread beef or turkey mixture and sour cream mixture over the pasta.
11.                Top with remaining shredded cheese and tortilla chips.
12.                Serve with shredded lettuce, taco chips, and tomato wedges.

ENJOY DAN:                               BON-APPETITE!!



Friday, July 26, 2013

PEACH COBBLER ENJOY DAN:

PEACH COBBLER FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN:
Serves 12

BATTER:
1/2-cup melted butter
1 cup flour
1 cup sugar
1 tablespoon baking powder
1 tablespoon cornstarch
Pinch of salt
1 cup room temperature milk
1 Egg at room temperature
1 tablespoon lemon juice

FILLING:
68 fresh peaches, peeled, pitted and sliced into wedges
1 cup brown sugar
1 teaspoon cinnamon
1/2-teaspoon nutmeg

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)
1.   Melt butter in 9 X 13-inch pan.
2.   Mix together, flour, sugar, baking powder, cornstarch, and salt.
3.   Stir milk egg, and lemon juice.
4.   Pour evenly over melted butter.
5.   Combine peaches, sugar and spices, and spread over batter, DO not stir.
6.   Bake in pre-heated oven for 35-45 minutes or until top is golden brown.
7.   Serve with whipped cream

ENJOY DAN:                        BON-APPETITE! 1



S',MORES FOR THE GRANDSONS ENJOY DAN:

S’MORE SANDWICH BY THE SAUL-LANGFORD BOYZ by CHEF DAN:
Serves 8

INGREDIENTS:
8 sheets original graham crackers
1 cup (jet-puffed) marshmallow cream
4 Hersey bars, broken into pieces
3 cups mini marshmallows

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)
1.   Place graham crackers on a baking sheet.
2.   Put 1 tablespoon marshmallow cream on each graham cracker.
3.   Place 1 square of chocolate on each cracker.
4.   Place a marshmallow on each piece of chocolate.
5.   In pre-heated oven place baking sheet and bake for 4-6 minutes.
6.   Remove from oven and place another graham cracker on top to make a sandwich.


ENJOY DAN:                                   HALLELUJAH!!

PIZZA WITH TOMATO, ONION AND GOAT CHEESE ENJOY DAN

TANYA’S TOMATO, CARAMELIZED ONIONS AND GOAT CHEESE PIZZA
                                                                                               By CHEF DAN:
Serves 6

INGREDIENTS:
1 tablespoon olive oil
2 cups thinly sliced onion, separated into rings
1 cup cherry tomatoes, halved
3 tablespoon balsamic vinegar
3 cups arugula, dried and coarsely chopped
1 pound Italian cheese-flavored Boboli pizza crust
1/4-cup chopped drained oil packed sun dried tomatoes halves
1/2-cup water packed artichoke hearts, drained
2/3-cup feta cheese, crumbled
3 garlic cloves, minced
1 tablespoon fresh rosemary
1 tablespoon fresh basil

DIRECTIONS:     (PRE-HEAT OVEN TO 450 DEGREES)
1.   Heat olive oil in a skillet over medium- heat.
2.   Add onion; cover and cook for 3 minutes.
3.   Uncover and cook for 12 minutes.
4.   Lower heat; add arugula and balsamic vinegar simmer for 1 minute.
5.   Set aside.
6.   Brush olive oil over the pizza crust and place on a baking sheet.
7.   Sprinkle with rosemary, and garlic and bake for 4 minutes.
8.   Sprinkle with 1/4-cup feta cheese, leaving 1-inch boarder.
9.   Add the remaining ingredients.
10.                Top with reaming feta.
11.                Bake for 10 minutes or until golden brown.
12.                Cut into wedges and sprinkle with basil.

ENJOY DAN:                        BON-APPETITE!!



Thursday, July 25, 2013

TILAPIA OVEN PARMESAN CRUSTED ENJOY DAN:

           THAI STYLE TILAPIA OVEN CRUSTED by CHEF DAN:
Serves 4

INGREDIENTS:
4 (4 Oz) fillets tilapia
1-cup Parmesan cheese, divided
1 tablespoon smoky paprika
1 tablespoon lemon pepper
1 tablespoon dried parsley
1 tablespoon sesame oil
1/2-teaspoon sea salt
1/2-teaspoon freshly ground black pepper

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)
1.   Coat a baking sheet with Pam and then aluminum foil.
2.   Mix parmesan cheese all other ingredients together whisking to combine.
3.   Reserving 1/4-cup of the mixture.
4.   Bush both sides of tilapia with the oil.
5.   Dredge in the parmesan mixture, patting to coat.
6.   Place on a baking sheet.
7.   Take remaining parmesan mixture and pat on the top of the already coated fish.
8.   Bake for 12 minutes.


ENJOY DAN:                                      BLESSING ALWAYS:

THAI CHICKEN ENJOY DAN:

THAI CHICKEN STIR FRY WITH RICE NOODLES by CHEF DAN:
Serves 8

INGREDIENTS:
2 tablespoons olive oil
4 garlic cloves, minced
2 pound chicken tender for 4 chicken breast cut into thin strips
2 tablespoons fish sauce
2 tablespoon oyster sauce
2 tablespoons tamarind concentrate
2 tablespoon brown sugar
1 thumb size fresh ginger cut into matchsticks
2 red bell peppers cut into strips
1-1/2-cups fresh mushrooms
1 small eggplant, quarter lengthwise and sliced 1/2-inch thick crosswise
8 scallions cut on the bias in 2-inch pieces
1 tablespoon red curry paste
Salt and pepper to taste
1/4-cup fresh cilantro

1.   Place rice noodles in a bowl and pour hot water and let set for 20 minutes.
2.   Drain and set aside.
3.   Heat a wok over medium-high heat, add oil and when sizzling.
4.   Stir in the garlic, chicken tenders, and sauté 2 minutes.
5.   Add the fish sauce, oyster sauce, tamarind, sugar, ginger, bee peppers, mushrooms, eggplant, and scallions.
6.   Stir and cook for 3-5 minutes.
7.   Dissolve the chili paste in the chicken broth; then add to the stir-fry mixture.
8.   Season to taste.
9.   Add drained noodles, and stir to combine.
10.                Garnish with cilantro.

ENJOY DAN:                          BLESSINGS ALWAYS!!



MASHED POTATO SOUP ENJOY DAN:

MASHED POTATO SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 40

INGREDIENTS:
4 quarts mashed potatoes
1/2-cup butter
1 cup all-purpose flour
4 cups milk
1 quart half&half
1 pound bacon, cooked and crumbled
4 onions, chopped
3 cups fresh mushrooms, chopped
30 cups chicken broth
1 tablespoon smoky paprika
3 cups cheddar cheese
12 scallions, finely chopped
Sea salt and ground black pepper to taste
2 teaspoon fresh rosemary, chopped
1/4- balsamic vinegar

DIRECTIONS:
1.   Cook bacon and set aside.
2.   In stock-pot add butter or bacon drippings, over medium-high heat
3.   Add onions and sauté for 5 minutes.
4.   Add mushrooms and sauté for 2 minutes.
5.   Add the flour and whisk in the milk until blended.
6.   Add the broth, salt and pepper, and paprika, stirring to mix.
7.   Blend in the mashed potatoes, stirring until smooth.
8.   Bring to boil then lower heat and add cheddar cheese.
9.   Stirring until the cheese is melted.
10.                Mix in scallions, rosemary, balsamic vinegar, crumbled bacon, and half&half. Simmer for 30 minutes.

ENJOY DAN:                 BLESSING ALWAYS: