AVOCADO GAZPACHO ENJOY DAN:

                                  AVOCADO GAZPACHO by CHEF DAN:

serves 4

INGREDIENTS:

2 cups Knudsen very Veggie juice

1 cup vegetable broth

2 tomatoes diced

2 avocados, peeled, pitted, and cut into bit-size pieces

2 cucumbers diced

1 (14.5 Oz) can diced tomatoes

1 bell pepper chopped

2 tablespoons olive oil

2 scallions thinly sliced

1 tablespoon EACH sherry vinegar and fresh cilantro

1/4-- EACH teaspoon cumin, and celery powder

freshly ground black pepper to taste

DIRECTIONS:

1.   With an immersion blender blend until chucky.

2.   refrigerate up to 4 hours or overnight.

 

ENJOY DAN:                                                                BON-APPETITE!!

CHICKEN ADOBO ENJOY DAN:

                                CHICKEN ADOBO by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup rice wine vinegar

2-tablespons soy sauce

4-5 garlic cloves smashed

1-tablespoon EACH freshly ground black pepper and brown sugar

1-pound chicken tenders

2 Thai chilies halved lengthwise

1 (19 Oz) can Mae Ploy coconut milk

1 bay leaf

1 tablespoon olive oil

INGREDIENTS:

1.   Place the first 9 ingredients in a zip lock bag.

2.   Refrigerate overnight.

3.   Remove chicken from the bag and remove solids, reserve marinate.

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

5.   Add chicken tender and sauté for 3-4 minutes each side.

6.   Bring reserved marinate and chicken to a boil.

7.   Reduce heat: cover and simmer for 12 minutes.

ENJOY DAN:                                                        DON’T FORGET TO SHARE!!

CROCK POT CREAMY ITALIAN CHICEN NOODLES ENJOY DAN:

            CROCK POT CREAMY ITALIAN CHICKEN NOODLES by CHEF DAN:

serves 10-12

INGREDIENTS:

4-5-pound skinless chicken breast or chicken thighs

1-(1 Oz) package zesty Italian salad dressing mix

2 (10.5) z_ can cream chicken soup

3 cups chicken broth

1 cup dry sherry

2 (8 Oz) packages cream cheese

1_(16 Oz) package off egg noodles

DIRECTIONS:

1.   cook the egg noodles as per package directions:

2.   Place your chicken in the crock pot.

3.   Take you salad dressing mix and sprinkle evenly over the chicken.

4.   Pour broth, chicken soup and sherry into the crock pot.

5.   Cover and cook on low for 6-7 hours.

6.   Remove chicken and with 2 forks shred the meat

7.   Put the cream cheese in the broth left in the rock pot.

8.   Cover and cook on high for 30 minutes or until the cream cheese has melted.

9.   Add the shredded chicken sand cook noodles; stir well to combine.

10  Leave lid off and let your creamy Italian chicken noodles stand for 15 minutes.

ENJOY DAN:                                                                           BON-APPETITE!!

ROASTED PEACH AND BLUEBERRY SALAD ENJOY DAN:

                  ROASTED PEACH BLUEBERRY SALAD by CHEF DAN:

Serves 4

SALAD:

3 ripe peaches cut in half pits removed

1 cup fresh blueberries

2 garlic cloves smashed

fresh arugula (about 8-10 cups)

1/3-cup fresh mint, torn

1/2-cup toasted pistachios

1/4-cup goat cheese

DRESSING:

4 tablespoons balsamic vinegar

2 tablespoons Vermont pure maple syrup

1 tablespoon soy sauce

1 teaspoons Dijon mustard

1 spring EACH rosemary and thyme

sea salt and freshly ground black pepper to taste

DRESSING:

1.   In a skillet over medium-heat combine all dressing ingredients.

2.   Cook until dressing reduces, about 3 minutes, stirring occasionally.

3.   Remove springs.

SALAD:

1.   Start the Traeger grill on Smoke with lid open for 5 minutes.

2.   Turn the temperature to high-heat, close lid, allow to heat for 12 minutes.

3.   Lightly brush the peach halves with the dressing,

4.   Place peaches cut side down on the hot grill.

5.   Close lid and roast for about 5 minutes, or until peaches are soft and have grill marks.

6.   When cool slice.

7.   Place arugula slice grilled peaches, and next 5 ingredients into a salad bowl.

8.   Drizzle with dressing and Gently toss.

9.   Top with goat cheese.

ENJOY DAN:                                                  PLANT SEEDS AND SING SONGS!!

RUTH'S DELICIOUS CARROT CAKE ENJOY DAN:

                 

                RUTH’S DELICIOUS CARROT CAKE by CHEF DAN:

1 whole cake (RECIPE BY RUTH DERITIS)

FLOUR INGREDIENTS:

2 cups EACH sugar, and flour

2 teaspoons EACH baking soda, and cinnamon

1 teaspoon salt

LIQUID:

4 eggs, beaten

1-1/2-cups oil

VEGGES:

2 cups carrots shredded

1 (20 Oz) can crushed pineapple

ADDITIONS:

3/4-cup walnuts chopped

1 cup golden raisins

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Mix flour ingredients together.

2.   Add eggs and oil and stir to combine.

3.   Add veggies to flour mixture and stir to combine.

4.   Add walnut and raisins and stir to combine.

BAKING:

1.   Pour all ingredients into a prepared baking dish in the preheated oven.

2.   Bake for 50 60- minutes; test with toothpick.

FROSTING:

1-(4 Oz) package of cream cheese

1/2-cup buter+1/4-cup butter flavored Crisco

1 teaspoon vanilla

1-pound powdered sugar

DIRECTIONS:

1.   Soften butter and cream cheese.

2.   Add Crisco and mix with vanilla and powdered sugar.

3.   Cream together enough 1/2-1/2-cream to make a good spreading consistency.

4.   Spread frosting on top of coked cake.

ENJOY DAN:                                                                 DAMN DELICIOUS!!

CHILLED CORN AND CAULIFLOWER BISQUE ENJOY DAN:

           CHILLED CORN AND CAULIFLOWER BISQUE by CHEF DAN:

Serves 4

CHILLED SWEET CORN +:

1 tablespoon olive oil

1 onion finely diced

1 (16 Oz) package white frozen corn

2-(30 Oz) package frozen sweet corn

2 cups cauliflower florets

2 cups chicken broth or vegetable broth

2-(19 Oz) can Mae Ploy coconut milk

1/4-teaspoon EACH turmeric, cumin, and coriander

2 tablespoon lime juice

sea salt and freshly ground black pepper to taste

 PICKLED VEGGIES:

1-cup apple cider vinegar

1 tablespoon sugar

1/2-teaspoon EACH sea salt, and fennel seeds

3 radishes thinly sliced

6 baby carrots thinly sliced

1-jalapenos thinly sliced

CHILLED SWEET CORN + CAULIFLOWER BISQUE:

1.   In a stock pot, heat olive oil over medium-heat and when sizzling.

2.   Add onion and sauté for 7-8 minutes.

3.   Add corn and sauté for 10 minutes.

4.   Add cauliflower, broth and-1 cup of coconut milk, bring to a boil.

5.   Reduce heat cover and simmer for 20 minutes.

6.   Add remaining cup of coconut milk and next 6 ingredients.

7.   Simmer for 7 more minutes; then with immersion, blend until smooth.

8.   When cool run through a mesh sieve, discard pulp.

9.   Cover and refrigerate for 4 hours or overnight.

PICKLING:

1.   In and large Mason jar, vigorously whisk together vinegar, and next 3 ingredients.

2.   Remaining ingredients, cover, shake vigorously.

3.   Refrigerate while soup is cooking.

ASSEMBLE:

1.   Once soup is chilled, add pickling ingredients, whisk together.

2.   Garnish with thinly sliced radishes, paprika and drizzle with sesame oil.

ENJOY DAN:                                                  PLANT SEEDS AND SING SONGS!!

JALAPENO CORN CHOWDER MY WAY ENJOY DAN:

                       JALAPENO CORN CHOWDER MY WAY by CHEF DAN:

Serves 10

INGREDIENTS

3 tablespoon olive oil
2 (16 Oz) cans of corn

2 (16 Oz) can cream corn

1 onion diced

5 potatoes diced

3 jalapenos diced

2 bay leaves

1 teaspoon EACH dried tarragon, white pepper, celery salt, jalapeno powder

2 tablespoons EACH white vinegar, and sugar

2 (19.5 Oz) May Ploy coconut milk

4 cups chicken stock

DIRECTIONS:

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

2.   Add both corns, onion, potatoes, jalapenos, and sauté for 4-5 minutes.

3.   In separate pan, add coconut milk and chicken stock.

4.   Bring to a simmer do not boil it, just a low simmer.

5.   Once simmering add bay leaves and next 6 ingredients.

6.   Bring to a boil and add corn mixture.

7.   Cover:  reduce heat and simmer for about 20 minutes.

8.   Season with salt and pepper.

9.   Serve with crusty bread.

ENJOY DAN:                                                                         OKEYDOKEY!!

BALSAMIC GLAZED PORK CHIPS ENJOY DAN:

               BALSAMIC GLAZED PORK CHOPS by CHEF DAN:

Serves 4

PORK CHOPS:

4 bone-in center cut pork chops

olive oil

sea salt and freshly ground black pepper to taste

BALSAMIC MAPLE GLAZE:

4 tablespoons balsamic vinegar

1/4-cup Vermont pure maple syrup

2 tablespoon beef broth

2 garlic cloves smashed

1 tablespoon soy sauce

1 spring EACH fresh rosemary and thyme

sea salt and freshly ground black pepper to taste

MAKING THE GLAZE:

1.    In a skillet, combine all glaze ingredients.

2.   Heat over medium-heat until it reaches a low-boil.

3.   Cook until sauce reduces, about 3 minutes, stirring occasionally.

COOKING THE PORK CHOPS: (PREHEAT OVEN TO 400 F)

1.   Place the cast-iron in the preheated oven.

2.   Pat pork chops dry with paper towels, then rub with oil and season with salt and pepper.

3.   Remove the skillet from oven and place on a medium-high burner.

4.   Place chops in the skillet and cook for about 3 minutes to sear.

5.   Brush pork with glaze; flip and glaze the other side.

6.   Transfer skillet back to the oven.

7.   Bake until internal temperature is 140 about 5- 8 minutes.

8.   Transfer pork chops to a plate, tent with aluminum foil and let rest 5 minutes.

9.   Serve pork chops with a bit of the glaze drizzled over the top.

ENJOY DAN:                                                                     LAUGH OFTEN!!

CROCK POT CREAMY CORN BACON CHOWDER ENJOY DAN:

       CROCK POT CREAMY CORN BACON CHOWDER by CHEF DAN:

serves 12  (FOR TREE FARM WORKER)

INGREDIENTS:

2 carrots chopped

1 onion chopped

5 potatoes chopped

2 (16 Oz) cans of corn

2 (16 Oz) cans creamed corn

4 cups chicken broth

1-pound bacon cooked and crumbled

1/2-teaspoon EACH thyme, basil, chipotle powder and garlic powder

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoons cornstarch

3 tablespoon butter

2 cups shredded cheddar cheese

salt and pepper to taste

DIRECTIONS:

1.   Place everything except for coconut milk, corn starch butter and cheese.

2.   Add just enough chicken broth to cover ingredients.

3.   Cook on low for 7-8 hours.

4.   Combine coconut milk and cornstarch.

5.   Stir into slow cooker along with butter and cheese 30 minutes before serving.

6.   Adjust salt and pepper to taste

ENJOY DAN:                                                                    DAMN DELICIOUS!

CROCK POT MISSISSIPPI ROAST ENJOY DAN:

                  CROCK POT MISSISSIPPI ROAST by CHEF DAN:

serves 8-10

INGREDIENTS:

1 3-4-pound boneless chuck roast or bottom round roasts

2 teaspoons sea salt, plus more for taste

1-1/2-teaspoon freshly ground black pepper

1/4-cup all-purpose flour

2 tablespoon olive oil

3 tablespoons butter

1-ounce packet dry Au Jus gravy

1 packet (1.8 Oz) dry onion mix

10 whole pepperoncini

1 tablespoon EACH buttermilk, apple cider vinegar and paprika

1/2-teaspoon dill

fresh snipped chives for garnish

DIRECTIONS:

1.   Rub salt and pepper all over the roast.

2.   Sprinkle with flour and massage it into the flesh.

3.   Heat oil in a skillet over heat and when sizzling.

4.   Place roast in skillet and brown on all sides, for about 4-5 minutes.

5.   Remove from skillet and place in the crock pot.

6.   Add the butter, and next 3 ingredients to the meat.

7.   While the meat cooks; mix together buttermilk, and next 3 ingredients.

8.   Lift lid and place buttermilk dressing on top of meat.

9.   Cover and cook for 6-8 hours.

10  Take the meat out and shred the meat with 2 forks.

11  Mix the meat with gravy surrounding it.

12  Garnish with chives.

13  Serve with noodles, roasted potatoes, or pile on sandwich rolls.

ENJOY DAN:                                                   SING SONGS AND PLANT SEEDS!!

CROCK POT KOREAN BEEF ENJOY DAN:

                             CROCK POT KOREAN BEEF by CHEF DAN:

serves 10-12

INGREDIENTS:

1-1/2-cups beef broth

1/2-cup soy sauce

1/4-cup mirin

1/2-cup brown sugar

6 garlic cloves

2 tablespoon EACH sesame oil, and gochujang

1/2-teaspoon EACH onion, powder, white pepper, and ginger powder

4-pound flank steak (or brisket)

3 tablespoon cornstarch

2 teaspoons toasted sesame seeds

3 scallions, bias slice onto 1/2-inch pieces

DIRECTIONS:

1.   In a bowl, whisk together beef broth, and the next 10 ingredients.

2.   Place in the bottom of a slow cooker.

3.   Stir in beef broth mixture until well combined.

4.   Cover and cook on low for 7-8 hours, on high 3-4 hours.

5.   In a bowl, whisk together cornstarch and 1/4-cup water.

6.   Stir mixture into the crock pot mixture.

7.   Cook on high heat for 30-minuts.

8.   Garnish with toasted sesame seeds and scallions.

ENJOY DAN:                                                                   DAMN DELICIOUS

POUCHED DUCK EGG MY WAY ENJOY DAN:

                    POACHED DUCK EGG MY WAY by CHEF DAN:

Serves 2

 2 duck eggs

1/2-teasppon black truffle oil

1/2-teaspoon Kerrygold butter

pinches of sea salt and black pepper

Pinch or 2 of lemon pepper

DIRECTIONS:

1.   In a pot of water; bring to a boil.

2.   Place plastic wrap into a ramekin.

3.   Spray with Pam.

4.   Pour in truffle oil and add butter, salt, and pepper.

5.   Tightly wrap plastic around egg and tie with string.

6.   Add to boiling water and submerge for 3-4 minutes.

7.   Cut away plastic and remove egg.

8.   Season with lemon pepper

ENJOY DAN:                                          GLORY GLORY HALLELLUJAH!!