Tuesday, January 31, 2017

SPIRALIZED VEET CARROT AND SWEET POTATO ENJOY DAN:

     SPIRALIZED BEET CARROT AND SWEET POTATO by CHEF DAN:
Serves 4

INGREDIENTS:
1 beet
2 multi colored carrots
1 sweet potato
‘1 cup walnuts, toasted and chopped
 Crumbled feta chest to taste
2 tablespoon EACH dried mint and dried chives

VINAIGRETTE:
1 garlic clove, minced
2 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 shallot, thinly sliced
2 tablespoons olive oil

DIRECTIONS:
1.   Spiralized the beets and place in a container set aside.
2.   Spiralized the carrots and place into a container set aside.
3.   Spiralized sweet potato and place in a container, set aside.
4.   Know there is no red on carrots or sweet potato.

VINAIGRETTE:
1.   Add ingredients in a Mason Jar and shake like crazy.
2.   Mix beets carrots, and sweet potato in a salad bowl.
3.   drizzle with vinaigrette, feta cheese, dried mint, and dried chives.

ENJOY DAN:                               SING SONGS AND PLANT VEGETABLE SEEDS!!



Sunday, January 29, 2017

CHICKEN AND PASTA SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CHICKEN AND PASTA SOUP FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
22 cups chicken stock
7 pounds chicken tenders
2 tablespoon Johnny’s seasoning
1/4-cup butter
3 onions, chopped
5 carrots, chopped
4 stalks of celery, chopped
2 cups Italian style salad dressing (recipe to follow)
1 (16 Oz) can mushrooms
2 (15 Oz) cream of mushrooms soup
3-pounds angel hair pasta
Salt and pepper to taste

DIRECTIONS: (PREHEAT THE OVEN TO 350 F)
1.   On a prepared baking sheet spread chicken tender and season with Johnny’s seasoning.
2.   Bake for 40- 50 minutes.
3.   In a stock pot add butter over medium-high heat and when sizzling.
4.   Add onions and sauté for 4 minutes.
5.   Add carrots, celery, and sauté for 3 minutes.
6.   Add salad dressing and next 3 ingredients, and bring to a boil.
7.   Reduce heat and simmer for 60 minutes.
8.   30 minutes before the soup is done add baked chicken.
9.   Also, bring a pot of salted water to a boil.
10.                Add paste and cook about 8 minutes.
11.                Add cooked pasta and heat through.

ITALIAN STYLE SALAD DRESSING:
1 tablespoon EACH garlic powder, onion powder, white sugar and paprika
2 tablespoon dried oregano
1 teaspoon black pepper
1-tabelspoon EACH dried thyme, basil, and parsley
1/4-teaspoon salt

DIRECTIONS:
1.   Mix all ingredients together and stir to combine.
2.   Store in a tightly sealed container.


ENJOY DAN:                         SING SONGS AND PLANT SEEDS!!

SWEET AND SOUR CHICKEN TENDERS ENJOY DAN:

             SWEET AND SOUR CHICKEN TENDERS by CHEF DAN:
Serves 2-3

INGREDIENTS:
1 pound chicken tender, sliced into bit-size pieces
1/4-cup light soy sauce
3 tablespoon rice vinegar
2 tablespoon raw honey
1 teaspoon fresh ginger, grated
2 tablespoons ketchup
1/4-teaspoon crushed red pepper flacks
1 shallots, thinly slice
1-red bell pepper, cut into 1-inch chunks
1-cup canned pineapple slices, drained with 1/2-cup reserved juice
Serve with jasmine rice

DIRECTIONS:
1.   In a bowl, whisk together soy sauce and next 5 indigents, plus reserved pineapple juice.
2.   In a Ziploc bag add marinated and add chicken cubes.
3.   Marinate for at least 1 hour or overnight.
4.   In a skillet over medium-high heat.
5.   Add chicken and marinate and sauté for 5 minutes.
6.   Add shallots, bell pepper, and sauté for 5 minutes.
7.   Add pineapple and cook for 2 minutes.
8.   Serves over rice.

ENJOY DAN:                                SHARE LIFE LOVE AND FOOD!!


Saturday, January 28, 2017

MARINATED CHICKEN DRUMSTICKS, THIGHS AND WINGS FOR THE SOUP KITCHEN ENJOY DAN:

MARINATED CHICKEN DRUMSTICKS, THIGHS, AND WINGS FOR THE SOUP KITCHEN:                                                                                     by CHEF DAN: 
Serves 30 -40

INGREDIENTS:
1 cup Worcestershire sauce
 1 cup soy sauce
 1 cup hoisin sauce
1 cup teriyaki sauce
2 tablespoons liquid smoke
1/2-cup molasses
1/2-cup sesame seeds
1/2-cup brown sugar
3 tablespoon EACH paprika, and ginger powder
4 tablespoon minced garlic
1/2-cup vegetables oil
40 EACH drumstick, thighs, and wings
Salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)
1.   Mix together Worcestershire sauce and next 5 ingredients in a big bowl.
2.   Add chicken and mix to combine.
3.   Refrigerate overnight.
4.   Remove from refrigerator and place in a prepared rimmed baking sheet.
5.   Add chicken and combine marinate with the remaining ingredients.
6.   Pour over chicken and baked for 30 minutes.
7.    Turn chicken over and bake another 30 minutes.


ENJOY DAN:                                    SHARE LIFE LOVE AND FOOD!!

Friday, January 27, 2017

HONEY GARLIC CHICKEN IN THE CROCK POT ENJOY DAN:

HONEY GARLIC CHICKEN IN THE CROCK POT by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless, skinless chicken breasts
1/2-cup soy sauce
1/2-cup ketchup
1/3-cup pure honey
3 garlic cloves, minced
1 thumb-size fresh ginger, grated
1/2-(20 Oz) can pineapple slices
1 teaspoon EACH dried basil and oregano

DIRECTIONS:
1.   Place chicken in crock-pot and mix together remaining ingredients over the top and cook on low for about 5 hours.
2.   Serve with jasmine rice or rice noodles.


ENJOY DAN:                                 SING SONGS AND PLANT SEEDS!!

TURKEY BURGERS WITH BLACK BEANS ENJOY DAN:

          DELICIOUS TURKEY BURGERS WITH BLACK BEANS by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound ground turkey
1 (15 Oz) can black beans, washed and rinsed
2 tablespoons onion, diced
1-1/2-tablespoon ketchup
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4- EACH teaspoon paprika, and red pepper flakes
2 garlic cloves, minced
Black pepper to taste
4 hamburger buns, to serve

DIRECTIONS:
1.   Blend black beans and next 8 ingredients in a blender, blend until smooth.
2.   In a bowl place ground turkey and combine with black bean mixture.
3.   Shape into 4 patties.
4.   Pan fry. Broil, or gill until lightly browned and cooked through.
5.   About 5 minutes each side.
6.   My favorite topping are, lettuce, tomato, onion, pickles, ketchup, and mayo and sriracha.

ENJOY DAN:                                        SHARE LIFE LOVE AND FOOD!!


STEAMED SALMON IN THE COPPER CHEF SQUARE PAN ENJOY DAN:

STEAMED SALMON IN THE COPPER CHEF DEEP SQUARE PAN by CHEF DAN:
Serves 4

INGREDIENTS:
1-1/2-pounds fresh steelhead fillets
4 slices lemons, sliced
1 tablespoon olive oil
1 shallots, thinly sliced
1 thumb-size fresh ginger
2 garlic cloves, slivered
1 cup Each water, and white wine
2 tablespoon EACH tamarind, fish sauce and fresh tarragon
2 bay leaves
1/2 tablespoon black pepper
Kosher salt to taste

DIRECTIONS:
1.   In a Copper Chef, deep square pan, and oil and when sizzling.
2.   Add shallots, ginger, and garlic and sauté for 1 minutes.
3.   Set aside:
4.   In a bowl add tamarind and next 5 ingredients.
5.   Add shallot mixture and stir to combine.
6.   Spread half the sauce on a lightly oiled plate that will fit into the steamer.
7.   Pour the other half on the salmon; let marinate for 20 minutes.
8.   Fill the Copper Chef with water and wine, to sit below, but not touching the steamer basket
9.   Place the steamer basket In the Copper Chef pan and place the slices of lemon, and tamarind sauce on the plate in the basket.
10.                Over high-heat; cover, bring to a boil and cook 5-9 minutes or until opaque.
11.                Carefully remove the steaks with spatula to a serving plate.
12.                Spoon remaining sauce over the steaks.
13.                Serve jasmine rice.


ENJOY DAN:              SHARE LIFE LOVE AND SLOW THE FORK DOWN!!

Thursday, January 26, 2017

BAKED HONEY GARLIC CHICKEN ENJOY DAN:

                    BAKED HONEY GARLIC CHICKEN by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon sesame oil
1 teaspoon EACH dried thyme, dried oregano, and smoked paprika
1/2-teaspoon sriracha
1 tablespoon lime juice
4 (4 Oz) boneless, skinless chicken breast tenders
Sesame seeds and scallions for garnish

FOR HONEY GARLIC SAUCE:
1/2-cup honey
4 garlic cloves, minced
2 tablespoon light soy sauce
1 tablespoon corn starch

DIRECTIONS: (PREHEAT OVEN TO 350 F)
1.   In a skillet over medium-heat when sizzling.
2.   Add honey, garlic, and soy sauce.
3.   in a bowl combine cornstarch and 1/4-cup water.
4.   Add to skillet.
5.   Add 1 tablespoon sesame oil, and next 5 ingredients.
6.   Stir into the skillet until thickened, about 1-2 minutes.
7.   Set aside.
8.   Season chicken with salt and pepper.
9.   in an oven-proof skillet over medium-high heat and when sizzling.
10.                Add 1 tablespoon sesame oil, sear chicken tenders and cook until golden brown about a total of 6-8 minutes.
11.                Pour the sauce over the chicken and transfer to the oven.
12.                Bake until chicken is cooked through, about 20 minutes.
13.                Heat broiler.
14.                Spoon sauce over chicken and broil 2 minutes.
15.                Garnish with sesame seeds and scallions.

ENJOY DAN:                               SHARE LIFE LIVE AND FOOD!!



ORZO SALAD FOR THE SOUP KITCHEN ENJOY DAN:

         ORZO SALAD FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20

INGREDIENTS:
6 cups orzo
2 (15 Oz) cans garbanzo beans, drained and rinsed
2 cups cherry tomatoes, halved
2 onions, finely chopped
5 carrots, diced finely
1/4-teaspoon EACH dried mint and dried basil
1 teaspoon fresh tarragon
2-cups Red Wine Vinaigrette, recipe follows
Salt and black pepper to taste

RED WINE VINAIGRETTE:
1-1/2-cups red wine vinaigrette
1/2-cup lemon juice
1 tablespoon honey
3-teaspoons salt
1 teaspoon black pepper
1-1/2-cups vegetable oil

DIRECTIONS:
1.   In a stock pot of lightly salted water.
2.   Bring to a boil and add orzo and cook 8-10 minutes or until al dente.
3.   Drain and rinse with cold water.
4.   Transfer orzo t a salad bowl.
5.   Toss the orzo with beans and next 9 ingredients.
6.   Toss with enough vinaigrette t coat.

RED WINE VINAIGRETTE:
1.   Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
2.   With the machine running, gradually blend in the oil.
3.   Season with salt and pepper to taste.


ENJOY DAN:                                        SHARE LIFE LOVE AND FOOD!!

Wednesday, January 25, 2017

SOOTHING ITALIAN WEDDING SOUP ENJOY DAN:

                   SOOTHING ITALIAN WEDDING SOUP by CHEF DAN:    
6-8 severing’s

INGREDIENTS:
2 cups concioni (seashell shape)
2 tablespoons olive oil, divided
6 cups vegetable broth
1 onion, finely spiralized
2 garlic cloves, minced
2 carrots, spiralized
1 head Napa cabbage, spiralized
1 zucchini, spiralized
1 cup broccoli, florets
1 (15 Oz) package of kale
1 tablespoon EACH dried oregano, dried basil, dried parsley
2 tablespoon lemon juice
Seas salt and freshly ground pepper to taste

DIRECTIONS:
1.   Heat 2 tablespoons olive oil over medium-high heat and when sizzling.
2.   Add onion, garlic, carrots, and sauté for 5 minutes.
3.   Add dried oregano, basil, parsley, and sauté 1 minutes.
4.   Stir in broth and bring to a boil.
5.   Add Napa cabbage, zucchini, and kale; reduce heat and simmer for 10 minutes.
6.   Add noodles and simmer for 30 minutes.
7.   Turn off heat and season with salt and pepper to taste
8.   Add lemon juice and serve.

ENJOY DAN:                         SHARE LIFE LOVE AND FOOD!!


Monday, January 23, 2017

HOMEMADE PALEO GRANOLA ENJOY DAN:

           HOMEMADE PALEO GRANOLA MY WAY by CHEF DAN:
Makes about 5 cups:

DRY INGREDIENTS:
2 cups sliced almonds
2 cups unsweetened Coconut Flakes
1 cup sunflower seeds
1 cup raw pumpkin seeds
1 cup dried infused apple with cinnamon
3 cups slivered almonds
1/2-cup dried craisins (from Costco)
1 tablespoon EACH ground cinnamon, ground ginger, ground cloves, and ground nutmeg
Top with semi sweet chocolate


WET INGREDIENTS:
1/2-cup raw honey
 1/4-cup Pure Maple Syrup
3 tablespoons pure vanilla
1/2-cup melted coconut oil


DIRECTIONS: (PREHEAT OVEN TO 325 F)
1.   Mix all dry ingredients in a bowl except chocolate
2.   Stir in wet ingredients:
3.   Line a baking sheet with foil.
4.   Bake for 20 minutes.
5.   Remove after 15 minutes and stir.
6.   Place back in the oven and bake for 10 minutes longer.
7.   Let cool and to with semi-sweet chocolate.

ENJOY DAN:                                        SHARE LIFE LOVE AND FOOD!!



Sunday, January 22, 2017

SUPER BOWL CROCK POT MEXICAN CHEESE DIP ENJOY DAN:

        SUPER BOWL CROCK POT MEXICAN CHEESE DIP by CHEF DAN:
Serves 8-10

INGREDIENTS:
1 tablespoon olive oil
1 onion, diced
2 tablespoon taco seasoning
1 cup shredded Monterey jack cheese
1 cup shredded pepper jack cheese
1 cup shredded Mozzarella cheese
2 (10.5 Oz) cans TO*TEL diced tomatoes with green peppers
1 (16 Oz) jar Salsa Verde
1 (15 Oz) cans refried beans
1 (10.75 Oz) can cream of mushrooms soup
1 onion, diced
1 tablespoon chili powder
2 jalapenos, diced
A handful fresh cilantro, chopped
2 big bags Tortilla chips

DIRECTIONS:
1.   Heat oil in a skillet over medium-high heat when sizzling.
2.   Add onion and sauté for 4 minutes.
3.   Add taco seasoning and sauté for 1 minutes.
4.   Add to crock pot, followed by diced tomatoes, and next 6 ingredients and 1/2-the cilantro.
5.   Sprinkle top with cheeses and cover the top.
6.   Cook in crock pot on high for 2 hours on low for 4 hours.
7.   Then mix well and add remaining cilantro.
8.   Serves with Tortilla chips.

ENJOY DAN:                                    SHARE LIFE LOVE AND FOOD!!