Sunday, July 30, 2017

TEQUILA CHICKEN THIGHS IN THE CROCK POT ENJOY DAN:

          TEQUILA CHICKEN THIGHS IN THE CROCK POT by CHEF DAN:
Serves 12 Tree Farm Workers

INGREDIENTS:
3 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon EACH sea salt, and green chipotle chili powder
12 bone-in chicken thighs (about 4 pounds
1-1/2-cups pineapple juice
1 cup tequila
3/4-cup honey, or pure maple syrup
1 tablespoon lime zest
1/4-cup lime juice
1/2-teaspoon red pepper flakes

DIRECTIONS:
1.   Use Pam to spray the crock pot.
2.   Lay the chicken thighs in the bottom of the crook pot.
3.   Pour all remaining ingredients in the crock pot.
4.   Cook on low for 6-8 hours.

ENJOY DAN:                                                 BE STRONG KEEP FAITH!!




POONA KHEERA INDIAN HEIRLOOM CUCUMBER SALAD ENJOY DAN:

    POONA KHEERA INDIAN HEIRLOOM CUCUMBER SALAD by CHEF DAN:
Severs 4 (From Foxtail Farm at Bayview Market)

INGREDIENTS:
2-Poona Kheera Indian heirloom cucumbers, cleaned and cubed
1 tablespoon salt
2 heirloom tomatoes, cubed
1 onion, sliced
1 tablespoon lemon juice
1 serrano pepper, stem removed, seeded, and finely chopped
1 teaspoon EACH tandoori masala and turmeric
1 handful cilantro leaves

DIRECTIONS:
1.   Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes.
2.   Then rinse in cold water, drain, and pat dry with paper towels.
3.   Mix lemon juice, marsala, and turmeric in a bowl.
4.   In a salad bowl add cucumbers, tomatoes onion, and pepper.
5.   Sprinkle on lemon juice mixture and top with cilantro.


ENJOY DAN:                  BUY FRESH VEGETABLES AT THE FARMERS MARKET!!

Saturday, July 29, 2017

BEET ASPARAGUS AND APPLE SALAD ENJOY DAN:

             BEET ASPARAGUS AND APPLE SALAD by CHEF DAN:
Serves 4

VINAIGRETTE:
2 tablespoon Dijon mustard
3 tablespoons fig vinegar
1-1/2-tablespoon honey
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons finely chopped basil
Sea salt and freshly ground black pepper

SALAD:
1 bunch fresh arugula
15 asparagus spears, woody ends removed, cut into 4-inches long
3 beets
1 apple, peeled, cored, and sliced
1 onion, sliced into 1/4--inch rings
1 cup slivered almonds, toasted
2 tablespoons goat cheese

VINAIGRETTE:
1.   Whisk all vinaigrette ingredients together in a bowl.
2.   Season with salt and pepper.
3.   bring a skillet of lightly salted water to a boil.
4.   Add the beets and cook until tender when pierce with a sharp knife.
5.   About 30 minutes, drain.
6.   Slip off the skins under cold running water.
7.   Slice the beets 1/4-inch thick.
8.   Toss the beet with 1/4-cup vinaigrette; refrigerate for 1 hour.
9.   In a skillet of salted water to boil.
10.                Add asparagus spears and cook about 3 minutes.
11.                Drain and plunge into ice water to stop cooking.
12.                In a bowl add asparagus and 1/4-cup vinaigrette.
13.                Refrigerate for 1 hour.

ASSEMBLE THE SALAD:
1.   Fill each plate with arugula.
2.   Layer the asparagus, beets, apple slices, and onion, on salad plates.
3.   Drizzle with remaining dressing around the plates and sprinkle with almonds, and goat cheese.


ENJOY DAN:                            SING SONGS AND PLANT VEGETABLES:

Friday, July 28, 2017

TEQUILA LIME CHICKEN THIGHS ENJOY DAN:

            TEQUILA LIME CHICKEN THIGHS by CHEF DAN:
Serves 4

INGREDIENTS:
1/3-cup tequila
1/3-cup lime juice
1/4-cup blue agave sweetener
3 garlic cloves, chopped
1 teaspoon EACH green chipotle powder, cumin and paprika
1/2-teaspoon oregano
Sea salt ad freshly ground black pepper
8 boneless, skinless, chicken thighs
1 lime cut into wedges

DIRECTIONS:
1.   In a sip-pock bag, whisk together, tequila, and next 9 ingredients.
2.   Add chicken, turning to coat: refrigerate for at least 8 hours or overnight.
3.   Remove chicken from marinate and shake off excess liquid.
4.   Brush chicken and grill grated with oil.
5.   Grill flipping once, until charred in places and cooked through.
6.   About 4 minutes each side.
7.   Remove chicken from the grill, cover and let rest for 5 minutes.
8.   Serves lime wedges on the side.

ENJOY DAN:                                                           BE STRONG KEEP FAITH!!



CROCK POT CHICKEN DIVAN ENJOY DAN:

                        CROCK POT CHICKEN DIVAN by CHEF DAN:
Serves 4-5

INGREDIENTS:
2 pounds skinless, boneless chicken breasts
1 (10.2 Oz) can cream of chicken soup
1 (10.5 Oz) can cream of mushrooms soup
2 tablespoons mayo
1/2-teaspoon EACH curry powder and tandoori masala
1/2-cup chicken stock
1 (16 Oz) bag frozen broccoli florets thawed

DIRECTIONS:
1.   Place the chicken and broccoli in the bottom of a prepared crock pot.
2.   In a bowl mix, together chicken soup, and remaining ingredients.
3.   Pour mixture over the top of the chicken.
4.   Cook on low for 6-8 hours.
5.   Cook on high 4-5 hours.

ENJOY DAN:                           SLOW THE FORK DOWN AND COOK SLOW!!



Thursday, July 27, 2017

APPLE CRISP MY WAY ENJOY DAN:

                                  APPLE CRISP MY WAY by CHEF DAN:
1 apple crest

INGREDIENTS:
4 cups apples, peeled, cored, and sliced thin
1/4-cup Mae Ploy coconut milk
2 teaspoon lemon juice
2 tablespoons pure maple syrup
1 teaspoon EACH cinnamon, and nutmeg

TOPPING:
1/4-cup coconut flour
1/4-cup almond flour
3 tablespoons slivered almonds, chopped
1-tablespoon coconut flakes
3 tablespoons coconut oil
Pinch of salt

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   In a mixing bowl, combine apples, and remaining ingredients.
2.   In another bowl combine all the ingredients for the topping.
3.   Mix with your hands until mixture is crumbly,
4.   If too dry add more coconut oil.
5.   Grease an 8X8 baking dish.
6.   Pour apple mixture into the pan.
7.   Evenly sprinkle the crumble over the apples.
8.   Bake about 20-25 minutes, or until apples are tender.
9.   Serves warm.

ENJOY DAN;                                   SING SONGS AND EAT FRUIT:


HAM AND CREAM CHEESE BAGEL FROM WHIDBEY ISLAND BAGEL FACTORY ENJOY DAN:

    HAM AND CREAM CHEESE BAGEL FROM WHIDBEY BAGEL FACTORY 
                                                                                                  By CHEF DAN:
4 servings

INGREDIENTS:
3/4-cup fully cooked ham
20 pepperoni slices
1/2-cup pizza sauce
1 cup cream cheese
4 Whidbey Island bagels, sliced
1 cup shredded mozzarella cheese
Season with salt and pepper

DIRECTIONS:
1.   Place bagels on a baking sheet.
2.   Spread with pizza sauce.
3.   Spread cream cheese evenly on each bagel.
4.   Arrange five slices of pepperoni on each, covering bagel hole with one slice.
5.   Top each with ham, and cheese.
6.   Season with salt and pepper.
7.   Add a fried egg for something a little different.

ENJOY DAN:                                  SING SONGS AND EAT BAGELS!!


Wednesday, July 26, 2017

DOLE WHIP MY WAY ENJOY DAN:

                             DOLE WHIP MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
4 cups frozen pineapple chunks, with juice
1 cup Mae Ploy coconut milk
1 frozen banana
Juice of one lime
Juice of one lemon
Pinch of salt
4 fresh pineapple wedges

DIRECTIONS:
1.   Process frozen pineapple and remaining ingredients in aa blender.
2.   Blend until very smooth.
3.   Divide among glasses.
4.   Garnish with pineapple wedges.


ENJOY DAN:                                                      SING SONGS AND EAT FRUIT!!

PORK RIBS WITH CILANTRO PEANUT PESTO ENJOY DAN:

           PORK RIB WITH CILANTRO PEANUT PESTO by CHEF DAN:
Serves 4

PESTO INGREDIENTS:
1 bunch fresh cilantro, leaves and tender stems
2 tablespoons peanut butter
1 clove garlic, minced
1 tablespoons olive oil
1 3-inch piece fresh ginger, grated
2 teaspoon EACH soy sauce and fish sauce
1-1/2-teaspoon brown sugar
Zest and juice of 1 lemon
1/4-teaspoon cayenne pepper

PORK:
4 pork ribs about 1/2-inch thick
1-tablespoon sesame oil, divided
1/4-teaspoon EACH salt and pepper
2 tablespoons dry roasted peanuts, coarsely chopped
Cilantro leaves for garnish

DIRECTIONS:
1.   Combine cilantro and next 10 ingredients in a blender.
2.   Blend until smooth.
3.   Brush both sides of meat with oil and season with salt and pepper.
4.   In a skillet over medium-high with remining oil and when sizzling.
5.   Add chops and cook for 2-3 minutes on each side or until internal temperature is 145 F.
6.   Serve pork with about 1-1/2-tablespoons pesto drizzled over each chop
7.   Garnish with peanuts and cilantro leaves.

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


Tuesday, July 25, 2017

CHICKEN AND ASPARAGUS STIR FRY by CHEF DAN:
Serves 4

MARINATE:
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons lemon juice
1 teaspoon cornstarch  

CHICKEN:
1-pound chicken tenders
1 tablespoon olive oil
2 garlic cloves, minced
1-2-inch fresh ginger cut into matchsticks
3 scallions, bias- sliced into 1/2-inch sliced
1-pound asparagus, stems trimmed, sliced into 1-inch pieces
1 tablespoon dry sherry

DIRECTIONS;
1.   In a glass dish, whisk together soy sauce and remaining ingredients.
2.   Add chicken and coat well with marinate.
3.   Cover and refrigerate for 30 minutes.
4.   In a skillet add oil over medium-high heat, and when sizzling.
5.   Add garlic, ginger, and sauté for 1 minute.
6.   Reserving the marinate, add chicken, followed by scallions, and asparagus.
7.   Stir fry for about 4 minutes or until chicken is no longer pink.
8.   Add marinate, and sherry and cook until slightly thickened.

ENJOY DAN:                            SING SONGS AND PLANT VEGETABLES!!



Sunday, July 23, 2017

ASIAN ASPARAGUS MY WAY ENJOY DAN;

                    ASIAN ASPARAGUS MY WAY by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound asparagus, washed and stemmed napped off
2 teaspoon olive oil
1/4-cup water
2 garlic cloves, minced
Pinch of sugar
1 teaspoon EACH sesame oil, soy sauce, hoisin, sauce, oyster sauce dry sherry and mirin
1 tablespoon hoisin sauce
2 teaspoon rice wine vinegar
1/4-teaspoon red pepper flakes
3 scallions, cut on the bias into 1/2-inch lengths

DIRECTIONS:
1.   Cut asparagus into 2-inch pieces.
2.   Heat oil in a wok over high-heat.
3.   Add asparagus and cook 1 minute.
4.   Add water and sugar to the asparagus.
5.   Cover and steam for 2 minutes,
6.   Stirring to combine all ingredient.
7.   Uncover wok and add remaining ingredients and cook 1 minute, stirring to coat the asparagus with spice mixture.

ENJOY DAN:                     SING SONGS AND EAT HEALTHY

ASIAN ASPARAGUS OR GREEN BEANS ENJOY DAN:

            ASIAN ASPARAGUS OR GREEN BEANS by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound asparagus or green beans, trimmed
1 tablespoon cornstarch
1/3-cup hoisin sauce
4 tablespoons soy sauce
4 garlic cloves, minced
1 thumb-size fresh ginger, grated
3 tablespoon honey
1-1/2-tablespoon dry sherry
1-2 teaspoon chili garlic sauce
2 teaspoons toasted sesame oil
1 tablespoons toasted sesame seeds

DIRECTIONS:
1.   Steam asparagus or green beans until crisp tender; set aside.
2.   In a bowl whisk together cornstarch, 2 tablespoons hoisin sauce, and 1 tablespoon sauce.
3.   Set aside.
4.   In a skillet add oil over medium-high heat and when sizzling.
5.   Add garlic and ginger and sauté for 1 minute.
6.   Add remaining hoisin, soy sauce, honey, sherry, garlic chili sauce and sesame oil.
7.   Simmer over low heat for about 10 minutes, stirring occasionally.
8.   Whisk in cornstarch, and hoisin mixture; stir and heat until thickened.
9.   Add asparagus/green beans to the skillet and toss until evenly coated with sauce.
10.                Simmer over low heat for 10 minutes, stirring occasionally.
11.                Transfer to a platter and drizzle with any remaining sauce in the skillet.
12.                Sprinkle with toasted sesame seeds.


ENJOY DAN:                          SINGSONGS AND PLANT SEEDS!!





GARLIC GINGER SHRIMP STIR FRY ENJOY DAN:

                  GARLIC GINGER SHRIMP STIR FRY by CHEF DAN:
Serves 4

MARINATE:
15 large shrimp, raw and peeled
3 garlic cloves, chopped
Hand full fresh cilantro, chopped
2 teaspoons paprika
Sea salt and freshly ground black pepper to taste
1/4-cup olive oil
2 tablespoons butter
2 tablespoon oyster sauce
1 tablespoon soy sauce
Garnish with fresh snipped chives

DIRECTIONS:
1.   In a Ziploc bag, mix shrimp and next 6 ingredients together.
2.   Swish it around good to coat all the shrimp.
3.   Refrigerate for 1 hour.
4.   In skillet add butter over medium-heat.
5.   Add oyster sauce and soy sauce.
6.   Toss shrimp in a skillet and sauté for about 6 minutes or until opaque.
7.   Top with fresh snipped chives.

ENJOY DAN:                                                 FOR THE LOVE OF SEA FOOD!!
  



Saturday, July 22, 2017

SWISS CHARD WITH ONIONS AND GARLIC ENJOY DAN:

                      SWISS CHARD WITH ONIONS AND GARLIC by CHEF DAN:
Serves 4-6

ROASTED GARLIC:
1 bulb garlic cloves
2 tablespoons olive oil
1/2-teaspoon EACH dried oregano, lemon pepper, turmeric, salt, and pepper

SWISS CHARD:
2 tablespoon olive oil
1/2-Walla Walla sweet onion, finely chopped
2 bunches Swiss chard, coarsely chopped
2 tomatoes, finely chopped
1 teaspoon salt
1 cup water
1/2-cup next toasted walnuts, chopped

DIRECTIONS: (PREHEAT OVEN TO 375 F)
1.   Cut off the head of the garlic to expose cloves.
2.   Make double layer of aluminum foil about 6X6 inches square.
3.   Place the garlic in the center and bring up both sides to form cup.
4.   Drizzle olive oil and next 5 ingredients, bring side up and twist to seal.
5.   Roast in preheated oven for 50 minutes to 1 hour.
6.   In a 6-quart stockpot, heat oil over medium-high heat; when sizzling.
7.   Add onions and sauté for 4 minutes.
8.   Add next 4 ingredients, plus roasted garlic, cook for 4-6 minutes, stirring occasionally.
9.   Top with toasted walnuts:

ENJOY DAN:                                   COOK EAT SHARE!!