Sunday, April 29, 2018

CLOUD EGGS ENJOY DAN:


                                    CLOUD EGGS by CHEF DAN:
Serves 4

INGREDIENTS;
4 eggs

FILLING:
1/4-cup deli ham or prosciutto,
1/4-sharp shredded cheese
1 teaspoon EACH dried oregano and dried thyme
2 tablespoon fresh chives

DIRECTIONS: (PREHEAT OVEN TO 425 F)
1.   Separate the egg white from the yolk.
2.   Whisk the egg whites, with a hand mixer with a pinch of salt.
3.   Mix until peaks form.
4.   Gently fold in all ingredients.
5.   Pile into nest shapes on a prepared baking sheet.
6.   1 nest per egg used.
7.   Bake 3 minutes, then slip the yolk into the center of the nest.
8.   Bake for another 3 minutes or until they are fluffy golden mounds.

ENJOY DAN:                                                EAT EGGS AND BE HEALTHY!!




CHUNKY SWEET POTATO SOUP ENJOY DAN:


                     CHUNKY SWEET POTATO SOUP BY CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoon olive oil
1 onion, finely chopped
Sea salt and freshly ground black pepper to taste
4 garlic cloves
1 thumb-size fresh ginger, grated
2 teaspoon cumin
1/4-teaspoon ECH cayenne and jalapeno powder
3 sweet potatoes, peeled and chopped
1 (14.5 Oz) can diced tomatoes
1/4-cup peanut butter
4 cups broth
Dry roasted peanuts

DIRECTIONS:
1.   Heat oil in a skillet over medium-heat and when sizzling.
2.   Add onion and a pinch of salt and pepper.
3.   Cook covered sauté for 8-10 minutes.
4.   Stir in garlic, ginger and next 3 ingredients, sauté 1 minute.
5.   Add sweet potatoes and mix to combine.
6.   Add tomatoes, peanut butter, and broth.
7.   Cover and simmer for about 20 minutes.
8.   Serve with dry roasted peanuts.

ENJOY DAN:                                                  SING SONGS AND EAT PEANUTS!!




Wednesday, April 25, 2018

FRIED GNOCCHI ENJOY DAN:


                                    FRIED GNOCCHI by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound store-bought gnocchi
2 tablespoons olive oil
1 onion, diced
4 garlic cloves, chopped
2 (14.5 Oz) cans diced tomatoes
2 teaspoons EACH dried thyme, oregano, basil, and sumac
Sea salt and black pepper to taste
1/4-cup fresh ground Parmesan cheese
Fresh snipped chives.

DIRECTIONS:
1.   Prepare gnocchi according to package directions, cooking 3 minutes less then recommended.
2.   Add olive 1/2-the oil in a skillet over medium heat and when sizzling.
3.   Add onion and garlic and sauté for 4 minutes.
4.   Add remaining ingredients and simmer for 15 minutes.
5.   Once gnocchi are almost cooked, remove from the water.
6.   Add remaining oil to another skillet over medium-high: when sizzling.
7.   Add gnocchi and fry on each side until lightly browned.
8.   Plate gnocchi and pour sauce over.
9.   Add fresh grated Parmesan cheese and fresh chives.

ENJOY DAN:                                                       SING SONGS AND EAT PASTA!!



Tuesday, April 24, 2018

GROUND LAMB AND GREEN BEAN STIR FRY ENJOY DAN:


              GROUND LAMB AND GREEN BEAN STIR FRY by CHEF DAN:
Serves 4

INGREDIENTS:
1-pound ground lamb
3 garlic cloves, smashed
1 thumb-size fresh ginger, grated
3 tablespoons soy sauce
1-1/2-tablespoons rice wine vinegar
1-1/2teaspoons Sichuan peppercorn, toasted and ground
1/2-teaspoon EACH brown sugar, cornstarch, and cumin
2 teaspoons sesame oil
1-pound green beans, trimmed
5 dried chilies

DIRECTIONS:
1.   Place chilies in boiling water, let sit 20 minutes.
2.   Then place in a blender and blend until smooth.
3.   Cook lamb, garlic, and ginger in a wok over medium-high heat.
4.   Stirring and crumbling lamb with a wooden spoon for 6 to 7 minutes.
5.   Transfer to a plate.
6.   Whisk soy sauce and next 5 ingredients in a bowl.
7.   Add oil, green beans and ground chilies to the wok, over medium heat.
8.   Cook until the beans are tender about 6-7 minutes.
9.   Return the pork to the wok and any accumulated juices.
10  Pour the sauce and stir-fry for 1 minute.

ENJOY DAN:                                THE KITCHEN IS THE LOVE OF THE HOME!!

HONEY GLAZED RADISHES ENJOY DAN:


                    HONEY GLAZED RADISHES by CHEF DAN:
Serves4

INGREDIENTS:
1 Pound radishes
1/4-cup water
3 tablespoon butter
3 tablespoons honey
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, smashed
1/2-teaspoon sea salt
1 tablespoon EACH sunflower seed, sesame seeds and pumpkin seeds

DIRECTIONS:
1.   Separate the greens from the radishes and roughly chop them.
2.   Slice large radishes in half and keep the smaller radishes whole.
3.   Combine radishes and next 8 ingredients in a skillet over medium-high heat.
4.   Cook until radishes are tender, and liquid is has reduced to a syrupy glaze, about 10 minutes.
5.   Add radish greens, increase heat to high, and and cook until greens are wilted, about 5 minutes.
6.   Mix seeds together.
7.   Stir 2 tablespoons seeds into the radish mixture.
8.   Top with remaining seeds.

ENJOY DAN:                                    THE KITCHEN IS THE LOVE OF THE HOME!!


Monday, April 23, 2018

CROCK POT CHILI LIME BEEF MACHACA ENJOY DAN:


                 CROCK POT CHILI LIME BEEF MACHACA by CHEF DAN:
Serves 10-12

MARINADE:
1/4-cup Worcestershire sauce
2 tablespoons lime juice
1 teaspoon EACH garlic powder, chili powder, jalapeno powder and cumin
1/2-teaspoon EACH sea salt, and black pepper
4 tablespoon olive oil

 BEEF:
3 pounds skirt steak or flank steak, trimmed and cut into bit size portions:
2 tablespoon olive oil
1 onion, diced
1 bell pepper, diced
4 garlic cloves, smashed
1 jalapeno pepper, minced
1 (10.5 Oz) RO*TEL can tomatoes with green chilies
1/4-cup beef broth
4 cups lemon lime soda
1 tablespoon EACH oregano, cumin, and Italian seasoning
1 teaspoon Franks hot sauce
Sea salt and fresh ground pepper to taste

MARINATE:
1.   Combine all ingredients together in a bowl and whisk to form an emulsion.
2.   Add beef and making sure every piece is evenly coated.
3.   Cover refrigerate up to 4 hours or overnight.
4.   Remove from the refrigerator.
5.   Drain thoroughly and allow meat to come to room temperature.
6.   Add 3 tablespoon oil to a skillet over medium-high heat, when sizzling.
7.   Sear beef a few pieces at a time to develop rich brown color.
8.   Do this in several batches.
9.   Add meat to prepared crock pot.
10  Add 1 tablespoon oil and throw in onions and sauté for 4 minutes.
11  Add garlic and sauté for 1 minutes.
10  Season with salt and pepper.
11  Add onion mixture and remaining ingredients to the crock pot.
12  Cook on high for 4 hours cook on low for 8 hours or until easily shredded with a fork.

ENJOY DAN:                                                        DON’T FORGET TO SHARE!!




FRENCH TOAST COCONUT CRUSTED ENJOY DAN:


                 FRENCH TOAST COCONUT CRUSTED by CHEF DAN:
Serves 2-3

INGREDIENTS:
3 eggs
3/4-(19 O) can Mae Ploy coconut milk
1/2-teaspoonEACH vanilla extract, cinnamon, and coriander
Sea salt to taste
1-1/2cup shredded coconut
6 (1-inch thick slices) of French bread
Butter, Vermont Pure Maple syrup, and strawberries for serving

DIRECTIONS:
1.   In a dish, whisk together the eggs and the next 5 ingredients.
2.   Place coconut flakes on a plate.
3.   Dip both sides of the coated bread into the egg mixture.
4.   Dip both sides of coated bread into the shredded coconut.
5.   Drizzle a little egg mixture on top of the coconut to make it stick to the bread.
6.   In a skillet or griddle add butter to medium-high heat, when sizzling.
7.   Cook the sliced of bread until golden brown on one side.
8.   Then turn and the other side.
9.   Serve with your favorite topping.

ENJOY DAN:                                                SING SONGS AND PLANT SEEDS!!

Sunday, April 22, 2018

NEW MEXICO STYLE CHILE RELLENOS ENJOY DAN:


              NEW MEXICO STYLE CHILE RELLENOS by CHEF DAN:
Makes 8 chilis

INGREDIENTS:
8 whole Hatch green chilis
1-1/2-cups cotija cheese
1/2-cup mozzarella cheese
Handful cilantro
3 eggs
2 tablespoons flour
1 teaspoon baking powder
1 tablespoon salt
1 tablespoon olive oil

ACCOMPANIMENTS:
2 Cups cooked rice
Red hot sauce
1/2-onion, diced
3-4-radishes

DIRECTIONS:
1.    Over gas flame roast chilies until blackened.
2.   Place in a paper bag for 30 minutes; when cool remove blacken skin.
3.   Split the chills from top to bottom, rinse and remove seeds.

FILLING:
1.   Pulse the 2 cheeses and cilantro in a blender, blend until combined.
2.   Place 4 ounces of the 2 cheeses into each chili and form into form back to natural shape.

BATTER:
1.   Separate the egg whites form the yolks.
2.    Whip egg whites in a mixing bowl until stiff.
3.   Place yolks in a separate bowl and whip until foamy about 3 minutes.
4.   Fold egg whites, flour, backing powder and salt into stiff egg whites.

PREPRATION (PREHEAT OVEN TO 400 F)
1.   Heat oil in a skillet over medium- heat and when sizzling.
2.   Run one relleno through batter and place in hot skillet.
3.   Then pour 1/4-cup of the batter over it, should resemble an omelet.
4.   Do not crowd the skillet cooking 1-or-2 chilies at a time.
5.   Cook for 2 minutes then turn and cook an additional 2 minutes.
6.   Place in preheated oven and cook 3 more minutes.
7.   Place each relleno on warmed red chili sauce on bed of rice.
8.   Top with onion and radish.
ENJOY DAN:                                                EAT CHIILLIES AND BE HEALTHY!!          

Saturday, April 21, 2018

CROCK POT SHEPHERD PIE ENJOY DAN:


                        CROCK POT SHEPHERD PIE by CHEF DAN:
Serves 8 (FOR THE LYON’S ENGAGEMENT PARTY)

INGREDIENTS:
3-pound lean ground beef
2-(.87 Oz) package brown gravy mix
1 onion, cubed
2 garlic cloves, smashed
1 (10.5 Oz) can cream of potato soup
1 (16 Oz) bag frozen peas
1-cup carrots, chopped
1 teaspoon Worcestershire sauce
1 teaspoon EACH dried thyme and dried oregano
Instant mash potatoes (as per package directions)
1 teaspoon salt
1/2-teaspoon black pepper

DIRECTIONS:
1.   Mix instant potatoes as per package instruction; set aside.
2.   Ground your ground beef with your onion and garlic over medium-heat.
3.   Mix together your beef mixture, potato soup and next 6 ingredients.
4.   Season with salt and pepper.
5.   Spray the crock pot with Pam.
6.   Pour your beef mixture into the crock pot.
7.   Spoon your mashed potatoes on top and spread evenly.
8.   Cover and cook on high for 4 hours or on low for 8 hours.

ENJOY DAN:                                                     ENJOY LIFE EAT BRITISH FOOD!!



Wednesday, April 18, 2018

3 DAY CABBAGE SOUP DIET ENJOY DAN:


                           3 DAY CABBAGE SOUP DIET by CHEF DAN:
Serves 4

INGREDIENTS:
6 carrots,6 scallions
1 (16 Oz) can whole crushed tomatoes
1 large cabbage
2 (8 Oz) can green beans
2 bell peppers,
1 bunch celery
2 chicken or beef bouillon cubes
Optimal: salt and pepper, parsley, salsa

DIRECTION:
1.   Cut vegetables into small pieces.
2.   Place with bouillon cubes in a stock pot filled a 1/4-of the way with water
3.   Bring to a boil over high heat and cook for 10 minutes.
4.   Reduce and simmer for 30 minutes.

DAY 1:
Eat only the soup + any fruit except bananas.

DAY 2:
Eat soup + raw vegetables you can stuff down (no peas, beans, or corn)
Be sure to eat some green leafy vegetables.
For a treat, dip vegetables in salsa.
At dinner eat 1 baked potatoes topped with butter.
Eat no fruit today.

DAT 3
Eat all the soup, vegetables, and fruit you want. Eat no potatoes today.

                      
ENJOY DAN:                                                                 ENJOY LIFE AND DIET!!




ARUGULA SALAD WITH FRIED EGG AND GOAT CHEESE ENJOY DAN:


ARUGULA SALAD WITH FRIED EGG AND GOAT CHEESE by CHEF DAN:
Serves 4

INGREDIENTS:
3 Tablespoons apple cider vinegar
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4-teaspoons freshly ground black pepper
3 tablespoon olive oil
1/2-teaspoon EACH sea salt, and paprika
4 eggs
1 (5 Oz) package baby arugula greens
1/3-cup goat cheese
12-cup strawberries
1/4-cuptoasted pumpkin seeds

DIRECTIONS:
1.   Place vinegar and shallots, in a bowl; let stand 10 minutes.
2.   Add mustard and pepper, 2 tablespoon olive oil,1/4-teaspoon salt and paprika.
3.   Whisk until well combined.
4.   Heat remaining oil in a skillet over medium-heat and when sizzling.
5.   Add eggs; cook until whites are set, 1-2-minutes turn over.
6.   Cook 1 minute for runny yolks, sprinkle with remining salt.
7.   Divide baby arugula among 4 plates.
8.   Top each with 1 egg, 2 tablespoons strawberries, and 1 tablespoon pumpkin seeds.
9.   Drizzle with vinaigrette.

ENJOY DAN:                                       COOK WITH SOUL EAT WITH PLEASURE!!





Monday, April 16, 2018

SOUPE A L' AIL FRENCH GARLIC SOUP ENJOY DAN:


             SOUPE A L’AIL FRENCH GARLIC SOUP by CHEF DAN:
Serves 4

INGREDIENTS:
4cups chicken broth
8 cloves garlic, minced
3 tablespoons butter
2 eggs, separated
1 bouquet garni (recipe to follow)
Sea salt and pepper to taste
A pinch of cayenne
4 slices stale bread toasted or croutons
1 cup shredded cheddar cheese

DIRECTIONS:
1.   Bring the chicken broth to a boil.
2.   Fry the minced garlic in butter and add to the boiling pot.
3.   Add the bouquet and simmer for 20 minutes.
4.   Remove the bouquet garni.
5.   Reduce heat to low-simmer.
6.   Beat egg withes lightly and to simmering soup.
7.   Let egg whites set and remove from heat.
8.   Whisk egg yolks and pour a quarter of the soup into the yolks, whisking
9.   Pour this into the pan with the rest of the soup.
10  Season with salt and pepper, and cayenne pepper to taste.
11  Place slice of toasted bread in a bowl, pour a serving of soup on top.
12  Add grated cheese

BOUQUET GARNI:
1/4-cup dried parsley
2 tablespoons dried thyme
2 tablespoons dried bay leaf
2 tablespoons dried rosemary

DIRECTIONS:
1.   Tie all ingredient with string and add to soup.
                           
ENJOY DAN:                                                      DON’T FORGET TO SHARE!!