Friday, June 30, 2017

ASIAN HONEY CHICKEN THIGHS FOR THE TREE FARM CREW ENJOY DAN:

   ASIAN HONEY CHICKEN THIGHS FOR THE TREE FARM CREW by CHEF DAN:
Serves 14

INGREDIENTS:
14-skinless, boneless chicken thighs
1 cup honey
2-cups barbecue sauce
2-cups soy sauce
2-cups ketchup
8 cloves garlic, minced
1-cup dried minced onion
1 thumb-size fresh ginger, grated
3 tablespoons Sriracha
1 tablespoon EACH dried oregano, and dried basil
2 tablespoons cornstarch
1/2-cup water
1/2-cup sesame seeds

DIRECTIONS:
1.   Lay chicken thighs into the bottom of a slow cooker.
2.   Stir honey and next 9 ingredients.
3.   Pour of the chicken thighs and cook on low for 4-6 hours.
4.   Remove chicken for the slow cooker and place thighs on a cutting board.
5.   Stir together the cornstarch and water; dissolve completely.
6.   Pour into the slow cooker.
7.   Cook on high for 15 minutes.
8.   Cut chicken into bit size pieces and stir into the sauce.
9.   Spread sesame seeds over the chicken and sauce mixture.

ENJOY DAN:                                     EAT LIVE AND SLOW THE FORK DOWN!!



Thursday, June 29, 2017

WALDORF SALAD MY WAY ENJOY DAN:

                  WALDORF SALAD MY WAY by CHEF DAN:
Serves 4

SALAD INGREDIENTS:
4 stalks of celery, thinly sliced
1 apple, cored and chopped
1/2-cup seedless grapes, sliced
1 red bell pepper, thinly sliced
1/4-cup craisins
1/2-cup walnuts

DRESSING:
3 tablespoons Mexican sour cream
1 tablespoons Dijon mustard
1-1/2-tablespoon honey
1 teaspoon fresh mint
1 tablespoon lemon juice

BIBB LETTUCE:
Bib lettuce leaves
Kosher salt and freshly ground black pepper to taste

DRESSING;
1.   In bowl, combine sour cream and next 4 ingredients.
2.   Season with salt and pepper.

SALAD:
3.   In a bowl, combine salad ingredients and add dressing until evenly coated.
4.   To serve, lay Bibb lettuce on the bottom of a dish and top with salad mixture.
5.   Season with salt and pepper to taste.

ENJOY DAN:                                                                        COOK EAT SHARE!!


CREAM OF BROCCOLI SOUP ENJOY DAN:

                         CREAM OF BROCCOLI SOUP by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 tablespoons butter
1 onion, chopped
1 stalk of celery
2 carrots, julienned
1 garlic clove, smashed
3 cups of vegetables broth
7 cups broccoli florets 
3 tablespoons butter
3 tablespoons flour
1/2-teaspoon EACH nutmeg and dried thyme
1 (19 Oz) can Mae Ploy coconut milk
Ground black pepper to taste

INGREDIENTS:
1.   Melt 2 tablespoon butter in a stock pot, and when sizzling.
2.   Add onion, celery, carrots,garlic and sauté for 4 minutes.
3.   Add broccoli and broth, cover and simmer for 10 minutes.
4.   With an immersion blender, blend until smooth.
5.   In a saucepan, over medium heat melt 3 tablespoons butter, bubbly.
6.   Stir in flour and next ingredients, sir until thick and bubbly.
7.   Pour into soup and season with black pepper.


ENJOY DAN:                                                    FOR THE LOVE OF SOUP!!                       

BASIC QUESADILLAS ENJOY DAN:

                              BASIC QUESADILLAS by CHEF DAN:
Makes 6 quesadillas

FOR THE QUESADILLAS:
1-1/2-cups shredded sharp cheddar cheese
4 6-inch corn tortillas

FOR QUESADILLA FILLING:
3/4---pound chicken tenders (recipe to follow)
2 tablespoons olive oil
1(15 Oz) can black beans, drained and rinsed, and cooked.
1 tomato, diced
1 handful fresh arugula
1 avocado, diced
1/2-onion, chopped
Salsa
Mexican sour cream

TENDERS DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.   Spray a baking sheet with Pam.
2.   Place 3 bowls in a row, and add the following to them.
3.   Bowl #1 1/2-cup flour, 1 teaspoon cumin, a pinch of salt & pepper.
4.   Bowl #2 beaten egg.
5.   Bowl #3 1/4-cup flour, 1/3-cup cornmeal, 1 teaspoon cumin, 1/2-teaspoon EACH garlic powder, red chili flakes, and pinch salt and pepper.
6.   Dredge each tender in bowl #1 shaking off excess.
7.   Dip in bowl #2, then dip in bowl #3 press to coat completely.
8.   Bake in preheated oven for 12-14 minutes turning once.
9.   Heat a skillet over medium-high heat until very hot.

QUESADILLAS:
1.    Sprinkle the cheese directly onto the surface of the skillet.
2.   Spreading it out to cover the diameter of the tortilla.
3.   Lay the tortilla on top of the cheese ad press it gently into the melting cheese.
4.   Let sit in the pan for 30 seconds.
5.   Then flip the tortilla over with a spatula.
6.   Slip on to a plate.
7.   Fill with cooked black beans and next 6 ingredients

ENJOY DAN:                                                     FOR THE LOVE OF CHEESE!!




Wednesday, June 28, 2017

ZUCCHINI SALAD WITH A SPIRALIZER ENJOY DAN:

              ZUCCHINI SALAD WITH A SPIRALIZER by CHEF DAN:
4 servings

INGREDIENTS:
2 zucchinis, (spiralized)
1/4- teaspoon kosher salt
1 tablespoon olive oil
1 tablespoons lemon juice
1/4-teaspoon EACH Hungarian paprika, and French tarragon
1/4-cup shaved Parmigiano-Reggiano cheese (with a vegetables peeler)
1/4-cup fresh basil leaves cut into ribbons
2 tablespoons toasted pine nuts
Freshly ground black pepper to taste

DIRECTIONS:
1.   Place the spiralized zucchinis in a colander over a bowl in the sink.
2.   Toss with salt and let to drain for 30 minutes.
3.   Pat dry with paper towels, then transfer to a bowl.
4.   Toss with oil and next 3 ingredients, adding more salt or oil as needed.
5.   When ready to serve top cheese 3 ingredients.



ENJOY DAN:                            COOK EAT AND SHARE!!

Tuesday, June 27, 2017

WATERMELON SALAD WITH FETA AND MINT ENJOY DAN:

       WATERMELON SALAD WITH FETA AND MINT by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil
2 tablespoon lemon juice
1 teaspoon EACH salt, and sriracha sauce
1/2-teaspoon ground black pepper
1 (4 pound) seedless watermelon, rind removed and cut into 1/2-inch slices
1/2-whole cantaloupe, rind removed and cut into 1/2-inch slices
4 plumb tomatoes, thinly sliced
6 ounces feta cheese
1 onion, cut into 1/2-inch dice
2 tablespoon EACH fresh basil, and mint

DIRECTIONS:
1.   In large bowl, whisk the oil, and next 4 ingredients.
2.   Add the watermelon, and next 5 ingredients.
3.   Toss gently.
4.   Garnish with fresh basil and mint.

ENJOY DAN:                       SING SONGS AND PLANT WATERMELON SEEDS!!



DAN'S PERFECT PAN SEARED STEAK ENJOY DAN:

             DAN’S PERFECT PAN SEARED STEAK by CHEF DAN:
serves 4

INGREDIENTS:
1-1/2-pounds 1-1/2-inch-thick Boneless-in or boneless rib eye steak
8 crimini mushrooms
1 tablespoon butter
2shallots, peeled
2 garlic cloves, peeled
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4cup cognac or brandy
1 fresh spring rosemary
1 fresh spring thyme
1 (15.5 Oz) can beef broth
1 cup coconut milk
2 tablespoon steak rub, (recipe to follow)
2 tablespoons fresh snipped chives

DIRECTIONS:
1.   Rub steak with Dan’s steak rub, let sit at room temperature for 20 minutes.
2.   Heat a cast-iron skillet to smoking hot, add oil and swirl to coat.
3.   Add seasoned steak along with rosemary, thyme, garlic and shallots.
4.   Fry for 2 minutes, flip using thongs and cook 2 minutes more.
5.   After flipping baste like mad and cook 1 minute, adding more butter.
6.   Turn heat to medium and baste one more time, and remove and tent.
7.   Deglaze pan with cognac, tip toward flame and ignite BAM look out.
8.   Mix broth with Worcestershire sauce, and Dijon mustard.
9.   Stir the broth mixture and bring to a boil, cook 2-3 minutes.
10.                Stir in coconut milk and cook 2 more minutes.
11.                Drizzle the steak with the sauce and serve with chives.

COFFEE INFUSED RUB:
1/4-cup EACH fresh ground coffee, and brown sugar
2 tablespoons chili powder
1 tablespoons EACH ground black pepper and paprika
1/2-teaspoon EACH cayenne pepper, and kosher salt
1 tablespoon EACH garlic powder, onion powder, ground coriander, and cumin
DIRECTIONS:
1.   In a bowl, stir together coffee and next 10 ingredients.
2.   Rub into steak or pound with mallet.

ENJOY DAN:                                          EAT LIVE SLOW THE FORK DOWN!!



Monday, June 26, 2017

ACINI DI PEPE PASTA ALLA TEQUILA MY WAY ENJOY DAN:

             ACINI DI PEPE PASTA ALLA TEQUILA MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
12 ounces ziti pasta
2 tablespoon olive oil
1 onion, small dice
2 garlic cloves, smashed
Pinch of red pepper flakes
1/2-cup tequila
1 (10.5 Oz) can RO*TEL diced tomatoes with green chilies
1/2-cup almond milk
2 tablespoon Mexican sour cream
Kosher salt and freshly ground pepper to taste
2 tablespoon fresh snipped chopped chives

DIRECTIONS:
1.   Cook the ziti pasta in salted water according to package directions.
2.   Reserve 1/2-pasta water.
3.   In a skillet add olive oil over medium-heat and when sizzling.
4.   Add onion and garlic and sauté for 4 minutes, stirring occasionally.
5.   Set temperature to low and add red pepper flakes and a pinch of salt.
6.   Saute for anouther 3 minutes.
7.   Return heat medium, add tequila and cook for 4 more minutes.
8.   Add tomatoes and cook 5 more minutes, until somewhat thickened.
9.   Stir in almond milk and cook 2 minutes.
10.                If too thick add reserved pasta water to thin.
11.                Season with salt and pepper.
12.                Add the ziti pasta and toss to coat.
13.                Top with Mexican sour cream and fresh chives.


ENJOY DAN:                             FOR THE LOVE OF COOKING AND FOOD!!

ZITI PASTA ALLA TEQUILA MY WAY ENJOY DAN:

                       ZITI PASTA ALLA TEQUILA MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
12 ounces ziti pasta
2 tablespoon olive oil
1 onion, small dice
2 garlic cloves, smashed
Pinch of red pepper flakes
1/2-cup tequila
1 (10.5 Oz) can RO*TEL diced tomatoes with green chilies
1/2-cup almond milk
2 tablespoon Mexican sour cream
Kosher salt and freshly ground pepper to taste
2 tablespoon fresh snipped chopped chives

DIRECTIONS:
1.   Cook the ziti pasta in salted water according to package directions.
2.   Reserve 1/2-pasta water.
3.   In a skillet add olive oil over medium-heat and when sizzling.
4.   Add onion and garlic and sauté for 4 minutes, stirring occasionally.
5.   Set temperature to low and add red pepper flakes and a pinch of salt.
6.   Saute for anouther 3 minutes.
7.   Return heat medium, add tequila and cook for 4 more minutes.
8.   Add tomatoes and cook 5 more minutes, until somewhat thickened.
9.   Stir in almond milk and cook 2 minutes.
10.                If too thick add reserved pasta water to thin.
11.                Season with salt and pepper.
12.                Add the ziti pasta and toss to coat.
13.                Top with Mexican sour cream and fresh chives.


ENJOY DAN:                             FOR THE LOVE OF COOKING AND FOOD!!

Sunday, June 25, 2017

TURKEY CHILI MY WAY ENJOY DAN:

                              TURKEY CHILI MY WAY by CHEF DAN:
Serves 6

INGREDIENTS:
1-1/2-pounds ground turkey
2 tablespoon olive oil
2 onions, chopped
2 bell peppers, chopped
2 jalapenos, seeded and sliced
3 garlic cloves, minced
2 cans cannellini beans, rinsed and drained
2 cups chicken broth
1 cup dry white wine
2 tablespoons EACH Smoked paprika, and cumin
1 tablespoon Green Chipotle chili powder
1-1/2-teaspoon EACH cocoa, and cinnamon
Kosher salt and freshly ground black pepper to taste
1 cup coconut milk
Shredded cheese, sour cream, and tortilla chips for serving

DIRECTIONS:
1.   Place olive oil in a skillet over medium-heat when sizzling.
2.   Add the turkey and brown until 3/4-done.
3.   Throw in the onions, peppers, jalapenos, and a pinch of salt.
4.   Saute until slightly caramelized.
5.   Add the turkey broth and next 6 ingredients.
6.   Allow the chili to simmer for 2 hours or more, stirring every 15 minutes.
7.   About 20 minutes before serving, add coconut milk and stir.
8.   Taste and add more spices, and seasoning as needed.
9.   Serve with shredded cheese, sour cream and tortilla chips.


ENJOY DAN:              SING SONGS DAANCE AND PLANT SEEDS!!



CROCK POT CHICKEN TORTILLA SOUP ENJOY DAN:

             CROCK POT CHICKEN TORTILLA SOUP by CHEF DAN:
Serves 8-10

INGREDIENTS:
4 boneless, skinless, chicken breasts
1 tablespoon olive oil
1/2-teaspoon EACH salt and pepper
2 cups vegetable broth
1 can Ro*TEL tomatoes with green chilies
1 (14.5 Oz) can black beans
1 (14 Oz) packet of taco seasoning
1 (10 Oz) can enchilada sauce
1 (3 Oz) can green chilies
1 (14 Oz) bag frozen corn
2 tablespoons lime juice
1 teaspoon EACH ground cumin, and chili powder
1/2-cup cilantro

GARNISH:
Avocado, sliced
Mexican sour cream
Shredded cheese
Tortilla chips cilantro

DIRECTIONS:
1.   Spray a crock pot with Pam.
2.   In a skillet add oil over medium-high heat, and when sizzling.
3.   Add chicken, season with salt and pepper.
4.   Cook for 4 minutes turning once, or until browned on both sides.
5.   Place in crock pot.
6.   Add broth and remaining ingredients except cilantro.
7.    Cook on low 4- 5 hours.
8.   Then remove chicken and with 2 forks shred the chicken.
9.   Return the chicken and cilantro to the crock-pot and cook 30 minutes.
10.                Garnish with your favorite topping.

ENJOY DAN:                                                    FOR THE LOVE OF FOOD!!