CREAMY COCONUT LENTIL SOUP ENJOY DAN:

                   CREAMY COCONUT LENTIL SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 cup dried lentils

1/2-cup sorghum

1/2-cup harvest blend (blend to follow)

1/2-cup orzo

6 cups chicken broth or water

1 (19.5Oz) can Mae Ploy coconut milk

5 cherry tomatoes

2 tablespoons coconut oil

4 garlic cloves, smashed

1-(14.5 Oz) can diced tomatoes

1 thumb-size fresh ginger, chopped

1 tablespoon turmeric

1 teaspoon garam masala

2 teaspoons kosher salt

DIRECTIONS:

1.   Heat coconut oil in a stock pot over medium-high heat; when sizzling.

2.   Add garlic, and next 5 ingredients and sauté for about 5 minutes.

3.   Add lentils, sorghum, and broth; bring to a boil, cover, and simmer for 40 minutes.

4.   Once lentils are soft, add the coconut milk and cherry tomatoes.

5.   Bring pot back to simmer and simmer 5 minutes.

TRADERS JOE’S HARVEST BLEND:

Aa savory blend of Israeli style couscous, Orzo,

Baby Garbanzo beans, and Red Quinoa

ENJOY DAN:                                                           LOOK SNAPPY BE HAPPY!!

COWBOY BEANS IN THE CROCK POT ENJOY DAN:

              COWBOY BEANS IN THE CROCK POT by CHEF DAN:

Serves 10-12

INGREDIENTS:

1/2- pound bacon, cooked crispy and crumbled

1-pound lean ground beef

1 onion, chopped

1-(15.5 Oz) can pork and beans

1-(15.5 Oz) can chili beans

1 (15.5 Oz) can lima beans

1(15.5 Oz) can pinto beans

1 (10.5) z_ can RO*Tentmates with green chilies

2 cups black coffee

1/4-cup barbeque sauce

1 smoked ham hock

1/4-cup molasses

1/4-cup pickled jalapenos

1 tablespoon mustard powder

2 tablespoon chili powder

1/2-cup grated cheese

DIRECTIONS:

1.   Cook bacon over medium-heat until crisp, drain, then crumble.

2.   In skillet over medium-heat brown the ground beef.

3.   Then toss in the onion and mix with the ground beef for 5 minutes.

4.   Place the ground beef mixture into a crock pot.

5.   Pour in all your beans and RO*TEL tomatoes give a stir.

6.   Add all remaining ingredients and stir again.

7.   Cover and cook on high for 1 hour on low for 2-4 hours.

8.   Remove hock and extract meat and add to crock pot and cook 20 more minutes.

ENJOY DAN:                                                             BE STRONG KEEP FAITH!!

INDIAN CHICKEN BIRYANI ENJOY DAN:

                               INDIAN CHICKEN BIRYANI by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1 onion, finely chopped

3 garlic cloves, finely minced

1 thumb-size fresh ginger, minced

1/4-teaspoon EACH Kashmiri red chili paste, black pepper, and turmeric

1/2-teaspoon EACH sea, cumin, and garam masala

1-(14.5 Oz) can diced tomatoes

2 tablespoon fresh yogurt

1/4-teaspoon EACH dried mint, and ground cardamom

1 cinnamon stick

1-1/2-pound chicken tender

1 tablespoon olive oil

1 onion, diced

 1/2-inch pinch saffron

3 cardamom pods

2 whole cloves

1/4-teaspoon EACH ginger powder, and garlic powder

1-1/2cups basmati rice

3 cups chicken stock

3/4-teaspoon sea salt

DIRECTIONS:

1.    Add oil to a skillet over medium-high heat and when sizzling.

2.    Add onion and sauté for 4 minutes, add garlic and ginger, sauté 2 minutes.

3.    Add chili paste, and next 5 ingredients and cook 5 minutes.

4.    Add yogurt and next 3 ingredients.

5.    Cover and simmer for 10 minutes, stirring occasionally.

6.    Add chicken, stir well to coat chicken with the spice mixture.

7.    Cover and simmer for 35-40 minutes, adding more water if necessary.

8.    Wash rice and drain in a colander for at least 30 minutes.

9.    In a skillet add 1 tablespoon olive oil and fry the onions until golden brown.

10. Add saffron, and next 4 ingredients +rice, stirring until rice is coated with spices.

11. In a pot heat chicken stock and salt; when stock is hot pour over rice mixture.

12. Then bring mixture to a boil.

13. Cover the pot and turn heat to very low and steam 20 minutes.

14. Spoon biryani into serving dishes.

ENJOY DAN:                                                      GREAT HEALTH EAT INDIAN SPICES!!

COFFEE AND COLA STEAK ENJOY DAN:

                     COFFEE AND COLA STEAK by CHEF DAN:

Serves 4

INGREDIENTS:

2 garlic cloves, smashed

1 (12 Oz) can non-diet cola

1/2-cup fresh brewed coffee

1/4-cup rice wine vinegar

2 tablespoon EACH soy sauce, and Dijon mustard

1-1/2-fresly ground black pepper

1 teaspoon sea salt

1 teaspoon EACH dried rosemary and cumin

1/2-teaspoon Cholula hot sauce

1-1/2pound flat iron steak or skirt steak or flank steak

1 tablespoon olive oil

1/8-teaspoon cayenne

DIRECTIONS:

1.   Whisk together garlic, and next 10 ingredients in a bowl until well combined.

2.   Add steak and transfer to a zip-loc bag and pour garlic marinate in.

3.   refrigerate overnight.

4.   Remove steak form the bag, saving marinate.

5.   Pour marinate into a saucepan over medium-heat, simmer for 10 minutes.

6.   Strain through a fine-mesh sieve into a bowl.

7.   Pat dry steak with paper towels, and sprinkle with cayenne.

8.   Heat oil in a skillet over medium-high heat and when sizzling.

10  Fry steaks until they ae golden brown, when just start turning from pink to gray.

11  About 3 minutes each side.

12  An instant thermometer insert reads 160 F.

13  Transfer steak to a cutting board and let rest 5 minutes.

14  Then thinly slice the steak across the grain.

15  Drizzle with marinate.

ENJOY DAN:                                                           FOR THE LOVE OF FOOD!!

CAROLINA CHEESE GRITS ENJOY DAN:

                      CAROLINA CHEESE GRITS by CHEF DAN: 

Serves 10

INGREDIENTS:

2 cups milk

1 cup Palmetto Stone grits (yellow)

2 tablespoon flour

1 teaspoon sea salt

2 garlic cloves, smashed

1/2-teaspoon fresh ground black pepper

1 cup, Cheddar cheese, cut into cubes

2 tablespoon butter

2 teaspoon Cholula hot sauce

1 cup buttermilk

2 eggs, beaten

1 cup white Cheddar cheese, grated

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Prepare a baking dish with Pam.

2.   Set aside.

3.   In a skillet bring the milk to a boil, then whisk in the grits, and next 5 ingredients.

4.   cook over low heat, whisking for 8-10 minutes, until resembles soft mashed potatoes.

5.   Remove skillet from heat and stir in Cheddar cubes, butter, and Cholula hot sauce.

6.   Quickly stir in beaten eggs.

7.   Pour into prepared baking dish and gently pour in the buttermilk over the top.

8.   Sprinkle with Cheddar cheese and bake for 30 -35 minutes or until it is lightly brown at the edges and the center is firm.

ENJOY DAN:                                                             ENJOY LIFE  EATGRITS!!

WHIDBEY ISLAND SHRIMP BISQUE ENJOY DAN:

                       WHIDBEY ISLAND SHRIMP BISQUE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound raw large unpeeled shrimp

1 tablespoons olive oil

3 tablespoon tomato paste

1 onion, chopped

2 carrots, chopped

3 cups water

1 bay leaf

1/2-cup couscous

2 cups chicken stock

2-1/2-tablespoon miso

2 tablespoons cream sherry

1 teaspoon EACH turmeric and paprika

1/2-teaspoon EACH Old Bay and cumin

1 (19.5 Oz) can Mae Ploy coconut milk

1 teaspoon sherry vinegar

1/2-teaspoon cayenne pepper

2 tablespoon butter

1 tablespoon fresh dill

Coarsely ground black pepper to taste

DIRECTIONS:

1.   Peel and devein shrimp, leaving tails on, reserve shells.

2.   Heat oi in a stock pot over high heat.

3.   Add shrimp shells, and cook, stirring occasionally, for 4 minutes.

4.   Reduce heat to medium, add tomato paste, onions, carrots, and sauté for about 3 minutes.

5.   Add 3 cups water, bay leaf; increase heat and bring to a boil.

6.   Cover, reduce heat and to medium-low; simmer for 50 minutes.

7.   Pour through a fine wire-mesh strainer into a bowl pressing to extract liquid.

8.   Discard solids.

9.   Add shrimp liquid, chicken stock, and next 6 ingredients to stock pot.

10  Bring to a boil over high-heat.

11  Cover reduce heat to medium-low, and simmer for 25-30 minutes.

12  Then add to a blender and blend until smooth about 30 seconds.

13  Stir in coconut milk, vinegar, and cayenne.

14  Heat butter in a skillet over high heat until foamy.

15  Add shrimp and cook, stirring often until just translucent, 3 minutes.

16  Add 1/2-tablespoon dill, stirring often for about 1 minute.

17  Serve in bowl; top evenly with shrimp, reamaning dill and black pepper.

ENJOY DAN:                                                    STAY HEALTHY 

SHRIMP BISQUE ENJOY DAN:

                                  SHRIMP BISQUE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound raw large unpeeled shrimp

1 tablespoons olive oil

3 tablespoon tomato paste

1 onion, chopped

2 carrots, chopped

3 cups water

1 bay leaf

1/2-cup couscous

2 cups chicken stock

2-1/2-tablespoon miso

2 tablespoons cream sherry

1 teaspoon apple cider vinegar

1/8-teaspoon cayenne pepper

2 tablespoon butter

1 tablespoon fresh dill

Coarsely ground black pepper to taste

DIRECTIONS:

1.   Peel and devein shrimp, leaving tails on, reserve shells.

2.   Heat oi in a stock pot over high heat.

3.   Add shrimp shells, and cook, stirring occasionally, for 4 minutes.

4.   Reduce heat to medium, add tomato paste, onions, carrots, and sauté for about 3 minutes.

5.   Add 3 cups water, bay leaf; increase heat and bring to a boil.

6.   Cover, reduce heat and to medium-low; simmer for 50 minutes.

7.   Pour through a fine wire-mesh strainer into a bowl pressing to extract liquid.

8.   Discard solids.

9.   Add shrimp liquid, chicken stock, miso and sherry to stock pot.

10  Bring to a boil over high-heat.

11  Cover reduce heat to medium-low, and simmer for 25-30 minutes.

12  Then add to a blender and blend until smooth about 30 seconds.

13  Stir in vinegar and cayenne.

14  Heat butter in a skillet over high heat until foamy.

15  Add shrimp and cook, stirring often until just translucent, 3 minutes.

16  Add 1/2-tablespoon dill, stirring often for about 1 minute.

17  Serve in bowl; top evenly with shrimp, reamaning dill and black pepper.

ENJOY DAN:                                                    STAY HEALTHY EAT SEAFOOD!!

YUMA'S HOWLING AT THE MOON CILANTRO MARGARITAS ENJOY DAN:

YUMA’S HOWLING AT THE MOON CILANTRO MARGARITAS by CHE DAN:

Serves 4

INGREDIENTS:

  1 cup coarsely chopped fresh cilantro leaves and stems

  1/2-cup water

  1/2-cup lime juice

  2-1/2-cups honey

  1-1/2 -ounces tequila

  Crushed ice

DIRECTIONS:

1.   Combine cilantro leaves and stems, water, lime juice and honey in a blender.

2.   Blend until completely smooth.

3.   Skim off and discard foam from top.

4.   For each margarita, pour cilantro mixture and tequila into an ice-filled shaker.

5.   Shake vigorously for 10 seconds.

6.   Strain into a glass filled with crushed ice.

ENJOYU DAN:                                       ENJOY LIFE DRINK MARGARITAS!!!

PEAS AND MUSHSHOOMS ENJOY DAN:

                          PEAS AND MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS:

2 Tablespoons butter

2-1/2cups frozen peas

8 cremini mushrooms, sliced

1/2-onion, chopped

2 garlic cloves, smashed

1 teaspoon EACH fresh rosemary, dried Italian seasoning, and ginger powder

1/2-teaspoon sea salt and maple syrup

1/8 teaspoon black pepper

DIRECTIONS:

1.   In a skillet melt butter over medium-heat and when sizzling.

2.   Add peas, mushrooms, and garlic and sauté for about 7 minutes.

3.   Stir in remaining ingredients.

4.   Reduce to low and cook for 1-2 minutes.

ENJOY DAN:                                             EAT LIVE SLOW THE FORK DOWN!!

CREAMY CROCK POT MASHED POTATOES ENJOY DAN:

         CREAMY CROCK POT MASHED POTATOES by CHEF DAN:

Serves 10

INGREDIENTS:

5 pounds redskin potatoes

3 garlic cloves, minced

4 cups chicken broth

1 cup Mexican sour cream

1 (8 Oz) package cream cheese

1/2-cup butter, softened and sliced

2 tablespoon creamed horseradish

Sea salt and freshly ground black pepper

DIRECTIONS:

1.   Cut potatoes into quarters, place in pot with garlic, horseradish, and broth.

2.   Cover and with water and bring to a boil.

3.   Boil for 15 minutes, or until potatoes are tender.

4.   Drain and place in bowl and mash.

5.   Mix in cream cheese and sour cream until well blended.

6.   Place potato mixture sprayed with Pam in the crock pot.

7.   Cook on low for 2 hours.

8.   Mix in butter, and season with salt and pepper.

ENJOY DAN:                         COOK WITH SOUL AND EAT WITH PLEASURE!!

SPRING LEG OF LAMB WITH HERBS ENJOY DAN:

                 SPRING LEG OF LAMB WITH HERBS by CHEF DAN:

Serves 8-10

INGREDIENTS:

2 tablespoons EACH coriander seeds, fennel seeds and kalonji seeds

1 bunch cilantro

1 bunch dill

Bunch of tarragon

4 scallions, thinly sliced

2 tablespoons lemon juice

2 tablespoons Herb de Province

4 garlic cloves, coarsely chopped

1/4-cup olive oil + more for serving

2 teaspoon kosher salt + more

1-5-pound bone in leg of lamb

4-pound red potatoes

2 lemon wedges

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Toast seeds in a dry cast-iron skillet over medium-low heat, tossing occasionally, until fragrant about 2 minutes, let cool.

2.   Coarsely chop cilantro leaves and dill leaves with stems, add to a bowl.

3.   Pick leaves from tarragon (do not chop) add to the cilantro bowl.

4.   Add scallions and toss to combine

5.   Transfer 2 cups herb mixture to a small bowl, cover with damp cloth.

6.   Reserve for later use.

7.   Transfer remaining herb to a blender, add seeds, lemon juice, Herbs de Province, garlic, oil and salt and pepper and puree until a paste forms.

8.   Roll out a piece of foil that’s more hen double the length of a rimmed baking sheet.

9.   Center fold on baking sheet, then place lamb on foil.

10.                Rub lamb all over with herb paste, bring foil all around lame to seal.

10  Roast lamb for about 4 hours or until falling off the bone, or until internal temperature is 145 F.

11  Meanwhile, place potatoes in stock pot and cover with water and salt.

12  Cover bring to a boil, and cook until potatoes are tender, 30 minutes.

13  Unwrap lamb on the baking sheet and let cool for 20 minutes.

14  Transfer lamb to a cutting board.

15  Pull off meat and shred into pieces.

16  Return meat to baking sheet and toss in juices.

17  Transfer lamb to a platter.

18  Pour juices over lamb and potatoes.

19  Top lamb with reserved herb mixture.

20  Drizzle land and potatoes with oil, lemon juice, then sprinkle with salt.

ENJOY DAN:                                   LIVE WELL LAUGH OFEN AND LOVE MUCH!!