RAINBOW SLAW ENJOY DAN:

                                     RAINBOW SLAW by CHEF DAN:

Serves 8

INGREDIENTS:

1/4-cup lime juice

1/4-cup honey

2-tablelspoons balsamic vinegar

1-tablespoon ground cumin

1/2-teaspoon salt & freshly ground black pepper

4-tablespoons olive oil

1-small red cabbage, thinly sliced

1-cup multi-colored carrots

1-scallions, bias sliced into 1/inch slices

1-cup snap peas, sliced

1-unpeeled Fiji apple, cored & seeded, grated

1-bell pepper, cored, seeded, thinly sliced

DIRECTIONS:

1.   In a bowl, whisk, together lime juice & next 4 ingredients.

2.   Slowly whisk in olive oil.

3.   Pour the dressing over the slaw & toss until well coated.

ENJOY DAN:                                            ENJOY LIFE BEAT CANCER!!!

GRAPE SALAD WITH MARSHMALLOW CREAM ENJOY DAN:

GRAPE SALAD WITH MARSHMALLOW CREAM by CHEF DAN:

Serves 16

INGREDIENTS:

2 pounds green seedless grapes

2 pounds red seedless grapes

2-(8 Oz) sour cream

2-(7 Oz) jar of marshmallow cream

1 teaspoon vanilla extract

TOPPING INGREDIENTS:

1 cup brown sugar

1 cup walnuts, chopped

DIRECTIONS:

1.   Wash and stem grapes.

2.   Mix sour cream, marshmallow cream, sugar and vanilla, blend well.

3.   Stir grapes into the mixture, and pour into a large bowl.

4.   Combine brown sugar and walnuts.

5.   Sprinkle over the top to cover completely.

6.   Chill overnight.

ENJOY DAN:                         BON-APPETITE!!

QUINOA CRUSTED CHICKEN BREASTS ENJOY DAN:

              QUINOA CRUSTED CHICKEN BREASTS by CHEF DAN:

               (QUINOA IS A Mother Grain it is a Seed not a Grain.)

Serves 2 

INGREDIENTS:

1/2-cup water

1/2-cup uncooked, toasted quinoa

1/2-cup feta cheese, crumbled

1-teaspoon EACH Italian seasoning & thyme

1/4-teaspoon garlic powder

salt & pepper to taste

1-egg white

2-skinless, boneless chicken breast

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   In a cast-iron skillet toast quinoa for better flavor. (skip if you want)

2.   Bring 1/2-cup water to a boil & stir 1/4-cup toasted uncooked quinoa.

3.   Cover, turn heat to low & cook until all water has been absorbed

4.   About 15-20 minutes, then set aside.

5.   Prepare a baking sheet with Pam & set aside.

6.   Place 1/4-cup quinoa into a spice grinder, process until fine flour.

7.   Pour quinoa flour into a shallow plate.

8.   Transfer the cooled, cooked quinoa into a bowl.

9.   Add feta cheese, garlic powder, thyme, salt & pepper.

10  Mix well & pour into a large shallow plate.

11  Dredge each breast into quinoa flour, pressing to coat evenly.

12  Transfer each breast into the egg white, make sure it is coated.

13  Transfer the breast into cooked quinoa/cheese mixture.

14  Making sure to coat each side, really PRESS down to make it stick.

15  Place breast into prepared baking sheet & spray lightly with Pam.

16  Bake until golden brown 20-25 minutes

17  Turn your oven to broil, sprinkle with remaining 1/4-cup cheese on the chicken.

18  Broil until melted, about 2 minutes.

19  Serve with fresh basil

ENJOY DAN:                                                               DEVOUR!!!!

OLD FASHIONED BAKED BEANS IN MOM'S CLAY POT ENJOY DAN:

OLD FASHIONED BAKED BEANS IN MOMS CLAY POT by CHEF DAN:

Serves 8-10

INGREDIENTS:

1-pound dry navy beans, soaked in water overnight

6-slices extra lean ham

1-onion, roughly diced

2-garlic cloves, roughly chopped

1/4-cup EACH blackstrap molasses, brown sugar, & maple syrup

1/2-cup BBQ sauce

1-tablespoons soy sauce

1-teaspoon EACH liquid smoke, & apple cider vinegar

1/4-teaspoon EACH salt & pepper

1-1/2-teaspoons EACH dry ground mustard seeds, & chili powder

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   The next day simmer the bean in the same water until tender 2 hours.

2.   Drain & reserve the liquid.

3.   Arrange the beans in mom’s clay pot.

4.   Placing a portion of the beans in the bottom & layering with ham.

5.   In a saucepan combine onion & next 12 ingredients:

6.   Pour enough reserved bean water to cover.

7.   Bring mixture to a boil & pour over the beans in the clay pot.

8.   Cover with clay lid.

9.   Place in preheat oven & bake about 4 hours or until beans are soft.

10  Remove lid after 2 hours & add more reserved liquid.

ENJOY DAN:                                                      LOVE IS SPOKEN HERE!!!

WEST AFRICAN CHICKEN STEW ENJOY DAN:

                              WEST AFRICAN CHICKEN STEW by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon olive oil

1/2-onion, diced

1-inch fresh ginger, peeled & grated

1-jalapeno pepper, finely diced

1-teaspoon EACH chili powder & paprika

1-cup chicken broth

1/2-cup chunky peanut butter

2-tablespoon tomato paste

1-tablespoon apple cider vinegar

3-cups cooked chicken breast, diced

1-(4 Oz) can roasted green chilies

3-scallions, bas sliced into 1/2-inch slices

DIRECTIONS:

1.   Heat oil in a over medium-high heat & when sizzling.

2.   Add onion, ginger, jalapeno, season with salt & pepper.

3.   Saute for 2 minutes.

4.   Add chili powder, paprika, stir into other ingredients, cook 1 minute.

5.   Add chicken stock, peanut butter, tomato paste & vinegar.

6.   Bring to a low boil, then add diced chicken & green chilies, stir to combine,

7.   Then let simmer for about 15 minutes, just it cook undisturbed.

8.   Serve with slice scallions.

ENJOY DAN:                                       SHARE LIFE LOVE AND FOOD!!!

QUINOA BREAKFAST BOWL ENJOY DAN:

                             QUINOA BREAKFAST BOWL by CHEF DAN:

Serves 1

INGREDIENTS:

1/2-3/4 cup milk, or almond milk

1/2-tablspoons Pure Maple Syrup

1/2-teaspoon EACH vanilla extract & powder cinnamon

1-cup Cooked quinoa

1/2-cup blueberries or raspberries

1/2-banana, sliced

1-teaspoon sunflower seeds or any seeds or pine nuts or any nuts

DIRECTIONS:

1.   Warm the milk, & next 3 ingredients, in a saucepan over medium heat.

2.   or in the microwave.

3.   Place the cooked quinoa in a bowl & pour milk over it.

4.   Top with berries, banana, & seeds & nuts of your choice.

ENJOY DAN:                                                   I STAND UP FOR CANCER!!!

DORO WAT ETHIOPIAN CHICKEN ENJOY DAN:

                   DORO WAT ETHIOPIAN CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

4-tablespoons butter

1-onion, chopped

2-1/2-cups water

1-(6 Oz) can tomato paste

1/2-cup Berbere seasoning

1-garlic clove, chopped

1-thumb-size fresh ginger, grated

4-skinless, boneless chicken breasts, cubed

1/2-cup white wine

1/2-teaspoon EACH cardamom, fenugreek, freshly ground black pepper

4-hard boiled eggs

DIRECTIONS:

1.   Heat 2-tablsoon butter in a skillet over medium-low heat when sizzling.

2.   Add onion & sauté for 4- 5 minutes.

3.   Add 1/2-cup water & tomato paste, stir for about 2 minutes.

4.   Stir in remaining butter, berbere, garlic & ginger.

5.   Adjust heat to low & cook until mixture becomes a paste, 20-30 minute

6.   Stir in remaining water into berbere paste.

7.   Add chicken & simmer until thickened to sauce constancy, about 45 minutes.

8.   Stir in white wine, cardamom, fenugreek, & pepper.

9.   Add hard boiled eggs.

10  Cook until sauce is reduced slightly, about 15 more minutes.

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

SALTED CRUSTED POTATOES ENJOY DAN:

                      SALTED CRUSTED POTATOES by CHEF DAN:

Serves 6

INGREDIENTS:

2-quarts water

3-pounds Yukon Gold potatoes

2-1/2-cup salt

1-tblespoons EACH toasted cumin & mustard seeds

DIRECTIONS:

1.   In a stock pot add water over high-heat & bring to a boil.

2.   Add potatoes, salt, toasted cumin & mustard seeds.

3.   Cook stirring occasionally to dissolve the salt.

4.   Adjust the heat as needed to maintain a rapid simmer.

5.   25-30 minutes.

6.   Drain the potatoes then spread on a wire rack on baking sheet.

7.   Let dry until a salt crust form on the skin, about 5 minutes.

ENJOY DAN:                                                    STAND UP TO CANCER!!!

THAI PAD KRAPOW MOO ENJOY DAN:

                         

                                THAI PAD KRAPOW MOO by CHEF DAN:

Serves 4

INGREDIENTS:

3-tablespoons olive oil

3-garlic cloves, smashed

3-serrano Chile, thinly sliced

1-1/2pound ground chicken or turkey

1-tablespoon EACH soy sauce, sweet chili sauce, oyster sauce & mirin

1-tablespoon red chili paste mixed with 1- tablespoon olive oil

1-onion, sliced

1-bell pepper, sliced

1-cup loosely packed basil

1-teaspoon white pepper

hot cooked rice

DIRECTIONS:

1.   Add oil in a skillet over high-heat & when sizzling.

2.   Add garlic, &Chile’s sauté for 30 seconds.

3.   Add the ground chicken & stir-fry for about 3-4 minutes.

4.   Add soy sauce, & next 3 ingredients, stir-fry for-3 minutes.

5.   Stir in the Chile paste.

6.   Add onions, bell pepper & cook until chicken is cooked through.

7.   Takes about 6 minutes.

8.   Stir in basil leaves & add white pepper.

9.   Stir until combined.

10  Serve with Jasmine rice.

ENJOY DAN:                                                 LOVE ALWAYS WINS!!

SALTED BACCALA (COD) WITH POLENTA ENJOY DAN:

                      SALTED BACCALA (COD) WITH POLENTA by CHEF DAN:

Serves 4       (Salted cod is cod which has preserved by drying after salting)

INGREDIENTS:

Salted cod (about 1/2-pound per person)

1-(28 Oz) can crushed tomatoes

3-garlic cloves, smashed

1-onion, finely chopped

1-carrot, diced

3-tablespoon olive oil

Salt & pepper

1-tablespoon dried basil

Pinch of red pepper flakes

POLENTA:

9-cups cold water

2-teaspoons salt

2-cups cornmeal

DIRECTIONS:

1.   Soak the (baccala) cod in fresh water in the refrigerator 2 days.

2.   Changing the water 3 times a day.

3.   Rinse pull out any bones with a tweezers & cut into pieces.

4.   Add olive oil to a skillet over medium-high heat & when sizzling.

5.   add onion & carrot and sauté for 4 minutes.

6.   Then add garlic & sauté 1 minute.

7.   Add tomatoes & seasoning to the skillet, stir well.

8.   Bring to a boil then reduce heat and simmer for 30 minutes.

9.   Bring water to a boil in a stock pot over medium heat.

10  Add salt & reduce to medium-low, once water is simmering.

11  Slowly start pouring in the cornmeal in a thin stream, stirring constantly.

12  Keep the mixture on a low simmer & cook stirring occasionally until soft, about 30-40 minutes.

13  Place a large scoop in each bowl & let sit 5 minutes.

14  After tomato sauce has cooked 30 minutes.

15  Add the cod to the sauce & simmer for an additional 20 minutes.

ENJOY DAN:                              EVERY MOMENT MATTTERS STAY STRONG !!!

SHRIMP BANH MI ENJOY DAN:

                                SHRIMP BANH MI by CHEF DAN:

Serves 4

PICKLED CARROTS:

1-cup water

3/4-cup sugar

1/2-cup rice vinegar

1-tablespoon salt

1-teaqspoon colored peppercorns

1-teaspoon EACH yellow mustard & fennel seeds

2-whole cloves

2-multicolored carrots, cut into matchstick pieces

DIRECTIONS:

1.   in a saucepan over medium heat combine water & next 7 ingredients.

2.   Simmer until sugar & salt dissolve, about 5 minutes.

3.   Place carrots in a bowl & strain pickling liquid through a mesh strained over the carrots.

4.   Cool & refrigerate for at least 2-hours or more.

BANHI MI:

3-tablespoons olive oil

1-pound large shrimp, peeled & deveined

1-1/2-cups EACH buttermilk, all-purpose flour, & yellow cornmeal

2-tablespoons salt

1-1/2-tabllespoons Old Bay Seasoning

2-teaspoons freshly ground black pepper

4-(6-inch) crusty French rolls, buttered & toasted

1-cup mayonnaise MIXED with 1 tablespoon Gochujang

1-English cucumber, cut into matchstick pieces

1/4-bunch fresh cilantro

DIRECTIONS:

1.   Add 3 tablespoon oil to skillet over medium-high heat when sizzling.

2.   Combine shrimp & buttermilk in a bowl.

3.   In another bowl, whisk together flour & next 4 ingredients.

4.   Remove shrimp from the buttermilk, shaking off excess, & place in the bowl with the flour.

5.   Toss to coat thoroughly.

6.   In the heated skillet, remove 1/3-of the shrimp from the flour mixture.

7.   Fry until the shrimp are crisp a & cooked through, about 3 minutes.

8.   Using a slotted spoon remove shrimp & place a prepared plate.

9.   Repeat with remaining shrimp.

10  To assemble, add mayonnaise mixture to both sides of the French rolls.

11  Add pickled carrots, cucumber, & cilantro to one half of the roll.

12  Then top with shrimp.

ENJOY DAN:                           DON’T EAT TO LIVE BUT LIVE TO EAT!!

SAVORY THAI CHICKEN SALAD ENJOY DAN:

                      SAVORY THAI CHICKEN SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-fresh pineapple, cored & cut lengthwise into 4 pieces

1/2-head Napa cabbage, cut crosswise into 1-inch thick pieces

1-Instat Pot cooked whole chicken, meat removed from bones, cut into bite-size pieces

1-cup grapes, halved

1-apple, sliced

1/3-cup ginger stir-fry sauce

1/4-cup peanut butter

1/4-teaspoon sriracha

DIRECTIONS:

1.   Slice pineapple into 1/2-inch thick slices.

2.   Arrange cabbage, chicken, grapes, apple slices & pineapple.

3.   Place on individual plates.

DRESSING:

1.   in a bowl whisk together stir-fry sauce, peanut butter & sriracha.

2.   Drizzle over salad.

ENJOY DAN:                                                               STAND STRONG!!