APPLE CIDER SWEET POTATOES ENJOY DAN:

                   APPLE CIDER SWEET POTATOES by CHEF DAN:

serves 4

INGREDIENTS:

3 sweet potatoes peeled and sliced

1 onion chopped

2 tablespoon olive oil

1 cup apple cider

sea salt and freshly ground black pepper

1/2-cup walnuts toasted

DIRECTIONS (PREHEAT OVEN TO 400 F)

1.   Toss sweet potatoes and onion with oil in a bowl, stir to coat.

2.   Pour onto a prepared baking sheet and season with salt and pepper.

3.   Bake 25 minutes, stirring mixture half way through.

4.   Heat apple cider on high and bring to a boil.

5.   Boil until cider has reduced to 4 tablespoons, about 12 minutes.

6.   Once cider is finished pour over the sweet potato mixture.

7.   Mix until completely coated.

8.   Top with walnuts and bake for 5-7 minutes more.

ENJOY DAN:                             SING SONGS AND EAT SWEET POTATOES!!

BUTTERNUT SQUASH RISOTTO ENJOY DAN:

                     BUTTERNUT SQUASH RISOTTO BY CHEF DAN:

serves 4

INGREDIENTS:

6-cups chicken broth

5- tablespoons butter, divided

1 onion finely chopped

1 butternut squash, peeled, and finely diced

2-cups arborio rice

1-cup dry white wine

1/4-teaspoon EACH chili powder and turmeric

fresh ground black pepper

3/4-cup freshly grated Parmesan cheese

3-chives stalks cut into 1/2-inch slices

DIRECTIONS:

1.   Heat broth in sauce pan over medium-heat and keep warm.

2.   Cook onion, squash, chili powder and turmeric in a skillet over medium-heat for 5-6 minutes.

3.   Add rice to the onion-squash and cook for 2 minutes.

4.   Add wine and cook, stirring constantly until the wine has absorbed.

5.   Start adding broth a ladle at a time, allowing rice to absorb the broth.

6.   Continue cooking, stirring rice enough to help it from sticking to the skillet.

7.   Adding broth, a 1/2-cup at a time, cooking and stirring until liquid is absorbed.

8.   Continue cooking, stirring while adding broth until liquid is absorbed.

9.   Continue until all liquid has been absorbed about 20 minutes or more.

Cook until the rice is tender but still firm to bite.

10  During the last minute of cooking, add remaining butter, chives and Parmesan cheese.

11  Season with black pepper and salt to taste.

ENJOY DAN:                                                                                     TADA!!

EASY AVOCADO WITH SHRIMP ENJOY DAN:

                        EASY AVOCADO WITH SHRIMP by CHEF DAN:

serves 4

INGREDIENTS
1/2-pound raw shrimp, peeled and deveined

1 tablespoon taco seasoning

1 tablespoon olive oil

2 avocados

2 tomatoes chopped and diced

1/2-onion diced

CREAMY DRESSING:

1/4-cup Mexican sour cream

1/4-cup mayo

2 tablespoons fresh cilantro minced

1/4-teaspoon EACH cumin and paprika

1 garlic clove minced

1 tablespoon lime juice

DIRECTIONS:

1.   Combine the shrimp and taco seasoning in a Ziploc bag.

2.   Heat oil a skillet over medium-heat and when sizzling.

3.   Add shrimp, sauté 2 minutes on each side.

4.   Remove from skillet, let cool and chop.

5.   Cut the avocado in half.

6.   Score the avocado first in the skin, then scoop out the avocado cubes with a spoon into a mixing bowl.

7.   Set the skins aside.

8.   Add the cooked chopped shrimp and diced tomatoes into a bowl.

9.   In a bowl whisk together all the ingredients for the dressing.

10  Pour onto the shrimp and avocado mixture.

11  Fill the avocado skins with the mixture.

ENJOY DAN:                    EAT WELL LAUGH OFTEN ENJOY LIFE!!

STUFFED AVOCADO WITH SHRIMP BOAT ENJOY AN:

               STUFFED AVOCADO WITH SHRIMP BOAT by CHEF DAN:

makes 10 halves

INGREDIENTS:

1-pound cooked shrimp chopped

1 cup chopped tomatoes

1-cucumber diced

1/2-red onion diced

1-jalapeno roosted and diced

A handful fresh cilantro copped

3 tablespoons shrimp cocktail sauce

2 tablespoon Joe’s Red-hot sauce

3 tablespoon fresh lime juice

1/4-teaspoon EACH cayenne, dried tarragon and dried oregano

salt and pepper to taste

5 avocados

DIRECTIONS:

1.   Add the shrimp, and next 6 ingredients in a bowl.

2.   Add hot sauce and next 7 ingredients.

3.   Stir everything together, and then cover and refrigerate for 1 hour.

4.   Cut the avocado in half, remove the pit.

5.   Scoop out a small amount of flesh to make room for the shrimp mixture.

6.   Then fill the avocado boat up with the shrimp mixture.

ENJOY DAN:                                        STAY HEALTHY DON’T GET CANCER!!

STUFFED AVOCADO ENJOY DAN:

                                  STUFFED AVOCADO by CHEF DAN:

serves 4

INGREDIENTS:

1 cup frozen edamame thawed

1 avocado

1 tablespoon olive oil

1/8-teaspoon EACH turmeric, cumin, paprika, and garlic powder

sea salt and freshly ground pepper to taste

DIRECTIONS:

1.   Place edamame, oil and spices in food processor and chop until the edamame is broken into pieces.

2.   Do not over blend.

3.   Take the edamame mixture out and place in a bowl.

4.   Cut the avocado in half, remove the pit.

5.   Spoon out the avocado and place in the bowl with the edamame.

6.   Stir together.

7.    Add more spices if desired.

ENJOY DAN:                             EAT WELL LAUGH OFTEN LOVE AVOCADO!!

TOMATO SALAD WITH HUMMUS BOWLS ENJOY DAN:

         TOMATO SALAD WITH HUMMUS BOWLS by CHEF DAN:

serves 2

INGREDIENTS:

10 cherry tomatoes halved

1/3-cup cilantro leaves

3 stalks celery sliced

1 jalapeno chili roasted and thinly sliced

1 – (15 Oz) can chickpeas, rinsed

4 tablespoon olive oil

3 tablespoon fresh lemon juice

2-tablespoons tahini

2 garlic cloves smashed

wart pita for serving

DIECTIONS:

1.   In a bowl toss first 4ingredients with 1/4-cup chickpeas, 2 tablespoons olive oil and 1 tablespoon lemon juice.

2.   Season salad with salt and pepper.

3.   In a blender blend remaining chickpeas, 2 tablespoon lemon juice, and 2 tablespoons olive oil, tahini and garlic.

4.   Blend until smooth, and season hummus.

5.   Divide hummus between 2 plates.

6.   Top with salad and serve on pita bread.

ENJOY DAN:                                                           LOOK GOOD FEEL GOOD!!

4 BEAN AND MISO CHILI ENJOY DAN:

                          4 BEAN AND MISO CHILI by CHEF DAN:

Serves 5

INGREDIENTS:

1 tablespoon olive oil

1 onion copped

2 chipotle chili peppers with adobe sauce, chopped

1/4-teaspoon EACH salt and pepper

2 garlic cloves smashed

2 tablespoon creamy peanut butter

1-1/2-tablespon white miso paste

2 teaspoon EACH cumin, and chili powder

1 teaspoon EACH oregano and paprika

4 (15 Oz) cans black beans, Great Northern beans, chickpeas, and kidney beans, all rinsed and rained

4 cups chicken stock

5 tablespoons Mexican sour cream

1 ripe avocado

DIRECTIONS:

1.   Heat oil in Dutch oven over medium-heat and when sizzling.

2.   Add onion, and next 3 ingredients, sauté, stirring often for 5 minutes.

3.   add garlic and next 7 ingredients, cook 1 minute, stirring constantly.

4.   add beans and stock; increase heat to high.

5.   bring to a boil.

6.   reduce heat to medium, and simmer, uncovered, until thickened, about 30 minutes.

7.   ladle into soup bowl; top evenly with sour cream and avocado.

ENJOY DAN:                LIFE WITHOUT LOVE IS LIKE A TREE WITHOUT LEAVES!!

ROY ROGERS CHICKEN AND DUMPLINGS ENJOY DAN:

           ROY ROGERS CHICKEN AND DUMPLINGS by CHEF DAN:

(KING OF THE COWBOYS)

Serves 4-6

INGREDIENTS

1-chicken

1-1/2-cups all-purpose flour

2 teaspoons baking powder

1/4-teaspoon salt

4-tablespoons shorting

3/4-cup milk

Dashes of any kind of spices you could find in the kitchen.

(such as celery salt, paprika, garlic powder, ginger powder)

DIRECTIONS:

1.   Place the chicken in a pot and cover with water.

2.   Boil until tender, reserving the broth.

3.   Remove and discard the bones.

4.   Return the chicken to the broth.

5.   Mix the flour and next 3 ingredients,

6.   Blend in the milk.

7.   Drop dough by the spoonful into the hot liquid.

8.   Cook uncovered for 10 minutes.

9.   Then cover the pot and cook or another 10 minutes.

10  That’s it.

ENJOY DAN:              WHOOPIE TI-YI-YO           OR                     HAPPY TRAILS!!

ACTOR ROY CALHOUN CAMPFIRE QUAIL ENJOY DAN:

       ACTOR ROY CALHOUN CAMPFIRE QUAIL by  CHEF DAN:

Serves 4

INGREDIENTS:

Cold biscuits,  per quail

Onions, finely diced

Bacon, finely cut

Salt and pepper to taste

Quail

Vegetable oil

Seasoned salt

DIRECTIONS (PREHEAT OVEN TO 350 F)

1.   Crumble cold biscuits into a container (1 biscuit per quail)

2.   Add onions to the container, then the bacon.

3.   Salt and pepper.

4.   Moisten with water and mix by hand until blended nicely.

5.   Rub quail with cooking oil and stuff the cuit mix.

6.   Place in prepared baking pan and sprinkle with seasoned salt.

7.   Cover the pan with foil and stab a hole in the foil here and there.

8.   Bake for 1-1/2-hours or until quail are done.

9.   Haul the little devils out and chump away at ‘em

ENJOY DAN:                                                                OLD COWBOY RECIPE!!               

MAHI MAHI MY WAY ENJOY DAN:

                                MAHI MAHI MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

3 tablespoons EACH honey, soy sauce, and balsamic vinegar

2 tablespoon mirin

1 tablespoon fish sauce

1 thumb-size fresh ginger

2 garlic cloves crushed

2 tablespoon olive oil

4 (6 Oz) mahi mahi fillets

Sea salt and freshly ground black pepper to taste

1 tablespoon sesame oil

DIRECTIONS:

1.   In a bowl stir together honey and next 7 ingredients.

2.   In a Ziploc bag add honey ingredients and the mahi mahi.

3.   Squeeze to mix, and then refrigerate for 20-30 minutes.

4.   In a skillet heat sesame oil over medium-high heat when sizzling.

5.   Season fillets.

6.   Add season fillets and fry 4-minutes on each side, turning once.

7.   Remove fillets to a serving platter.

8.   Pour marinate to the skillet and heat over medium-heat.

9.   Cook until the mixture reduces to a glaze consistently.

10.                Spoon over the fish and enjoy.

ENJOY DAN:                                                                    BON-APPETITE!!

KITPO ETHIOPIAN BEEF TARTARE

                   KITPO ETHIOPIAN BEEF TARTARE by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 tablespoons butter

1/2-teaspon black pepper

1-1/2-teaspoons cayenne pepper

1 shallot minced

1 tablespoon Ethiopian spice mx (recipe to follow)

2 garlic cloves minced

1-pound top round, ground

Salt to taste chives, minced

DIRECTIONS:

1.   Heat the butter in a skillet over low-medium heat when sizzling.

2.    Add black pepper, cayenne, and Ethiopian spice

3.   Cook stirring for a few minutes.

4.   Add the shallots and garlic and sauté until butter is melted.

5.   Add the beef and stir until combined thoroughly.

6.   Taste and season with salt and chives.

ETHIOPEAN SPICE MIX:

Makes 6 tablespoons

2 teaspoons coriander seeds

1 teaspoon EACH cumin seeds and black peppercorns

2 whole allspice berries

Seeds of 4 cardamom pods

4 cloves

5 dried red chilies, seed, broken into small

3 tablespoons paprika

1 teaspoon salt

1/4-teaspoon EACH nutmeg, ginger, and cinnamon

1 teaspoon turmeric

DIRCTIONS:

1.   In a cast-iron skillet over medium- heat.

2.   Toast the whole seeds and chilies and stir for about 2 minutes.

3.   Transfer to a bowl and let cool.

4.   Then a spice grinder, grind all spices and salt.

5.   Store in an airtight container.

ENJOY DAN:                                              ENJOY LIFE EAT SPICES!!

JALAPENO POPPERS BEAN DIP ENJOY DAN:

                 JALAPENO POPPERS BEAN DIP by CHEF DAN:

Serves 12

INGREDIENTS:

5-6 jalapenos

1/2-onion chopped

2-(15.25 Oz) can pinto beans, rinsed and drained

1-(15 Oz) can black beans, rinsed and drained

1-(4 Oz) can diced green chilies, drained

1/4-cup EACH Mexican sour cream and cream cheese, softened

1 teaspoon EACH cumin and habanero powder

1/4-teaspoon salt

2 garlic cloves smashed

1/2-cup shredded Mexican cheese

1-cup grated Mozzarella cheese

A handful fresh cilantro chopped

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   On a gas stove top blacken the jalapenos.

2.   Remove to a paper bag for 20 minutes.

3.   Then remove the blackened skin, discard stems, membranes but save some seed to make a little hot.

4.   Process pinto beans and next 8 ingredients in a blender and process until smooth.

5.   Add jalapeno peppers and onion, pulse until just combined.

6.   In prepared baking dish with Pam.

7.   Spread mixture evenly the baking dish.

8.   Top evenly with chesses.

9.   Bake for about 20 minutes or until cheese is bubbly.

10  Remove from oven sprinkle with cilantro.

11  Can add bacon if desired.

ENJOY DAN:                                                    DON’T FORGET TO SHARE!!

CHICKPEA AND BEAN SALAD BY CHEF DAN:

                   CHICKPEA AND BEAN SALAD by CHEF DAN.

Serves 4

DRESSING.

1/2--cup feta cheese

2 cloves garlic

1/2-cup Cardinis Light Caesar dressing

SALAD:

1-(15 Oz) and chickpea, drained and rinsed

1-(15 Oz) can black beans, drained and rinsed

1-(15 Oz) can pinto beans, drained and rinsed

1/2-onion cubed

1-teaspoon red curry paste

8 cherry tomatoes halved

1/2-bell pepper thinly sliced

1 cucumber thinly sliced

1 zucchini thinly sliced

A handful EACH fresh mint and fresh basil

Salt and black pepper to taste

DIRECTIONS:

1.   Combine all salad ingredients in a bowl.

2.   Add dressing and refrigerate for up to 1 hour.

ENJOY DAN:                                             SING SONGS AND BET CANCER: