NEW ZEALAND LAMB SHANKS ENJOY DAN:

                    NEW ZEALAND LAMB SHANKS by CHEF DAN:

Serves 4-6

INGREDIENTS:

6-NEW ZEALAND lamb Shanks

8 cups oxtail soup (recipe to follow)

2-(10 Oz) packets Lipton onion soup mix

2-cups red wine

3-whole heads garlic

1/2-tablespoon fennel seeds

OXTAIL SOUP:

3-4 pounds oxtails

8 cremini mushrooms, halved

1-inch fresh ginger, slice into disks, and smashed

4-whole star anise

1-cinnamon stick

Peel of 1/2-orange, white part removed

1-teaspoon whole black peppercorns

8-cups beef broth

2-teaspoon fish sauce

3-springs fresh rosemary, 2-springs cilantro, & 2 springs thyme, bundled

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Place the oxtails on a rimmed baking sheet & roast for 45 minutes.

2.   Turning after 30 minutes.

3.   Remove the roasted oxtails from the oven & place them in the I.P.

4.   Add mushrooms & next 6 ingredients + broth.

5.   Add 8 cups liquid

6.   Place the lid on the I.P. closing pressure value.

7.   Press SOUP mode and cook on high pressure for 90 minutes.

8.   Once done allow to stay WARM for 10 minutes then depressurize.

9.   Pour the soup through a strainer into a pot collecting the oxtails & liquid.

INSTANT POT LAMB SHANKS:

1-   Hit SAUTE mode place lamb shanks in the I.P.

2-   Add 8-cups oxtail soup & remaining ingredients.

3-   Close & lock lid seal value.

4-   Press PRESSURE COOK & cook for 60 minutes.

5-   Let natural release for about 30 minutes.

6-   Unlock & remove the lid, let cool.

7-   Strain broth into a container, removing & discarding oxtail pieces.

ENJOY DAN:                                                 SHARE LIFE LOVE AND FOOD!!

  STEAMED ARTICHOKES WITH HERB AIOLI by CHEF DAN:

Serves 2

INGREDIENTS:

2-whole artichokes

1-garlic clove

1-tablespoon lemon juice

1-bay leaf.

AIOLI:

1/2-cup mayonnaise

1-1/2-tablespoons fresh herbs, such as chives, rosemary, or thyme

2-teaspoon lemon juice

1/2-teaspoon EACH Dijon mustard, & Old Bay Seasoning

1-garlic clove, grated

1/8 EACH teaspoon salt & pepper

DIRECTIONS:

1.   Cut off the top inch of leaves from the artichoke.

2.   Remove the outer layer of small tough leaves from the stem end.

3.   Snip all remaining spiky tips from outer leaves.

4.   Cut off & discard the stems.

5.   Fill the bottom of a pot with a couple inches of water.

6.   Adding garlic, lemon juice & bay leaf to the water.

7.   Place a steamer basket in the pot, making sure the water does not flow over the bottom of the basket.

8.    Place the artichokes in the basket, resting on the flattened bottoms.

9.   Bring water to a boil, cover pot, & cook until leaves can be easily pulled from the artichoke.

10  Cook for about 25-30 minutes.

ENJOY DAN:                                                    LOVE ALWAYS WINS!!!

CHICKEN SWEET AND SPICY ENJOY DAN:

                      CHICKEN SWEET AND SPICY by CHEF DAN:

Serves 4

INGREDIENTS:

3-tablespoons taco seasoning

1-pound boneless, skinless chicken breasts, cut into 1/2-inche cubes

2-tablespoon olive oil

1-2/3-cups chunky salsa

1/2-cup orange marmalade

1/2-teaspoon Old Bay seasoning

Hot Jasmine rice

DIRECTIONS:

1.   Place taco seasoning & Old Bay seasoning in a dish.

2.   Add chicken & turn to coat.

3.   In a skillet add oil & when sizzling.

4.   Add chicken & cook until no longer pink.

5.   combine salsa & marmalade: stir to into skillet.

6.   Bring to a boil.

7.   Reduce heat; cover & simmer for about 3 minutes.

8.   Serve with rice.

ENJOY DAN:                                              FOR THE LOVE OF FOOD!!!

WHIDBEY ISLAND BAGEL FACTORY CHIPS ENJOY DAN:

       

         WHIDBEY ISLAND BAGEL FACTORY CHIPS by CHEF DAN:

Makes 8

INGREDIENTS: (PREHEAT OVEN TO 300 F)

Cut 4 plain unsliced WHIDBEY ISLAND FACTORY bagels

2-tablespoons oil

1-tablespoon EACH OLD BAY seasoning, garlic & herb seasoning

DIRECTIONS:

4 plain unsliced Whidbey Island Factory bagels in half lengthwise.

Then cut each half into 1/2-moons.

Divide between 2 baking sheets, separated into even layers

Drizzle with 2-tablespoons olive oil & Seasonings.

Turn each piece over, repeat process.

Bake 25 minutes or until golden brown.

Rotating sheets & turning chips halfway through.

Let cool, chips will crisp as they cool.

ENJOY DAN:                          SING SONGS AND EAT BAGELS!!

AMAZING BAKED MULTICOLORED CARROTS ENJOY DAN:

                       AMAZING BAKED MULTICOLORED CARROTS:  

Serves 4’

INGREDIENTS:

1-pound multicolored carrots, with 1-inch tops left on

1-bell pepper, thinly sliced

Olive oil to coat

1-teaspoon EACH sea salt, & freshly ground black pepper

2-4-tablespoons honey or Pure Maple Syrup

4-cloves garlic slightly smashed

1/2-teaspoon EACH cinnamon, & smoked paprika

2-teaspoons fresh chopped chives

DIRECTIONS: (PREHEAT OVEN TP 425 F)

1.    Line a baking sheet with foil.

2.   Toss carrots & bell pepper with olive oil, honey, cinnamon, paprika, salt & pepper.

3.   Lay in a single layer on the baking sheet.

4.   top with garlic cloves

5.   Bake for 30-40 minutes.

6.   Sprinkle with chives

ENJOY DAN:                                     LAUGH OFTEN!!!

BAKED MULTICOLORED CARROTS ENJOY DAN:

                          BAKED MULTICOLORED CARROTS:

Serves 4’

INGREDIENTS:

1-pound multicolored carrots, with 1-inch tops left on

olive oil to coat

1-teaspoon EACH sea salt, & freshly ground black pepper

2-4-tablespoons honey or Pure Maple Syrup

4-cloves garlic slightly smashed

1/2-teaspoon cinnamon

2-teaspoons fresh chopped chives

DIRECTIONS: (PREHEAT OVEN TP 425 F)

1.    Line a baking sheet with foil.

2.   Toss carrots with olive oil, honey, cinnamon, salt & pepper.

3.   Lay in a single layer on the baking sheet.

4.   top with garlic cloves

5.   Bake for 30-40 minutes.

ENJOY DAN:                                     LAUGH OFTEN!!!

PICKLES WITH CHILES ENJOY DAN:

                         PICKLES WITH CHILES by CHEF DAN:

Makes 4 pints

INGREDIENTS:

1/3-cup sea salt

6 pickling cucumbers, sliced into 1/2-inch slices

2-carrots. cut into 1/4-inch rounds

4-garlic cloves

1-cup apple cider vinegar

8 cups water

1-tablespoon EACH cumin seeds, & black peppercorns

4-springs, dill weed

4-jalapeno peppers, thinly sliced

2-habanero peppers, thinly sliced

DIRECTIONS:

1.   Mix the salt, vinegar, & water in a saucepan & bring to a boil.

2.   Reduce heat & simmer for 5 minutes.

3.   Remove from heat a let cool.

4.   Arrange cucumber into 4-pint Mason jars with lid.

5.   Add the carrots, garlic, dill weed, hot peppers & seeds.

6.   The ingredients should come 1/2-inch from the top.

7.   Fill the jars with the brine to the top & tap on a flat surface to remove any bubbles.

8.   Screw on top & refrigerate overnight.

9.   The pickles will last 6-weeks in the refrigerator.

ENJOY DAN:                               LOOK GOOD FEEL BETTER THINK POSITIVE!!!

ZUCCHINI BOATS WITH RICOTTA ENJOY DAN:

ZUCCHINI BOATS WITH RICOTTA by CHEF DAN:

Serves 4

INGREDIENTS:

4-small zucchini

1-teaspoon olive oil

1-cup ricotta

1-cup goat cheese

1/4-cup goat cheese

1-tablespoon lemon juice

1/4-cup grated Parmesan cheese, divided

Salt & pepper

1/2-cup peas, thawed if frozen

1-scallion, sliced

2-teaspoon dried basil

DIRECTIONS: (PREHEAT OVEN TO 475 F)

1.   Place a baking sheet in the oven & leave in the oven 10 minutes.

2.   Cut zucchini in half lengthwise & using a spoon hollow out each half.

3.   Brush both sides with oil, then place on a prepared baking sheet.

4.   Roast for 10 minutes.

5.   Mix ricotta cheese, goat cheese, lemon juice, 2-tablespoons Parmesan & 1/2-teaspoon salt & pepper.

6.   Fold in peas, scallions, & basil.

7.   Divide mixture among zucchini shells (1/4-cup each).

8.   Sprinkle with remaining Parmesan cheese.

9.   Turn on broiler & broil 3-5 minutes.

10  Serve with salad.

ENJOY DAN:                                              COURAGE STRENGTH AND HOPE!!!

INSTANT POT CHICKEN MUSHROOM SOUP ENJOY DAN:

      INSTANT POT CHICKEN MUSHROOM SOUP By CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon olive oil

3-garlic cloves, minced

1-chicken breast.

Salt & pepper

2-cups chicken stock

1-can cream of mushrooms soup

8-Cremini mushroom, sliced

1/2-pound penne pasta

1-teaspoon Worcestershire sauce

1-1/2-teaspoons dried thyme

1-cup mozzarella cheese

2-cup steamed cauliflower

DIRECTIONS:

1.   Puss SAUTE button.

2.   Season chicken with salt & pepper.

3.   Add oil, garlic & chicken to Instant Pot.

4.   Saute 4-5 minutes on each side.

5.   Remove chicken.

6.   Add stock, mushrooms soup, mushrooms & pasta.

7.   stir well to evenly distribute penne.

8.   Add Worcestershire sauce, & dried thyme

9.   Place chicken on top.

10  Cancel Sauté, place on lid & close pressure value.

11  Press PRESSURE COOK & pressure cook on high for 7 minutes.

12  Natural release for 5 minutes.

13  While soup is cooking steam the cauliflower.

14  Remove chicken breast & chop into bit-size pieces.

15  Add back into Instant Pot.

16   Stir in mozzarella & cauliflower.

ENJOY DAN:                                               FOR THE LOVE OF FOOD!!!

ROASTED HINEYNUT SQUASH WITH APRICOTS ENJOY DAN:

     ROASTED HONEYNUT SQUASH WITH APRICOTS by CHEF DAN:

Serves 4

INGREDIENTS:

2-honeynut squash, halved lengthwise & seeded

2-tablespoons olive oil

1/2-teaspoon kosher salt

1/4-teaspoon EACH fresh ground black pepper, & cinnamon

1-onion, diced

1 Serrano pepper, thinly sliced

1/4-cup cider vinegar

1/3-cup dried apricots

3-tablespoons Pure Maple Syrup

1/4-cup toasted walnuts or flax seeds or pumpkin seeds

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Coat baking sheet with Pam.

2.   Drizzle squash with 1-tablespoon oil & sprinkle with 1/4-teaspoon salt & pepper.

3.   Place cut side down on prepared baking sheet.

4.   Bake for 15 minutes, turn over & bake for 20 minutes more.

5.   In a skillet hear 1-tablespoon oil over medium-low heat when sizzling.

6.   Add onion & sauté for 5-6 minutes, add Serrano & sauté 1 minute.

7.   Stir in vinegar, apricots, & maple syrup & remaining salt.

8.   Bring to a simmer & cook until reduced to 3/4-cup.

9.   About 25 minutes.

10  Serve the squash with sauce & your choice of seeds.

  

ENJOY DAN:                                              HIP HIP HIP HOORAY!!!

CURRIED PEANUT DIP ENJOY DAN:

                           CURRIED PEANUT DIP by CHEF DAN:

Mikes 1 pint

INGREDIENTS:

1-tablespon olive oil

1-tablespoon red curry paste

1-(14 oZ) can coconut milk

1/2-cup creamy peanut butter

3-tablespoons rice vinegar

1-tablespoon EACH fish sauce lime juice & honey

2-tablespoons soy sauce

1/4-cup dry roasted peanuts

DIRECTIONS:

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

2.   Add curry paste & cook stirring frequently, until paste is very fragrant.

3.   Whisk in coconut milk & bring to a simmer.

4.   Continue to cook, whisking occasionally until mixture turns dark color.

5.   Simmer for about 3 minutes.

6.   Remove skillet from heat & whisk in peanut butter & next 5 ingredients

7.   Season with salt & pepper.

8.   Let cool to rooms temperature and serve with vegetables or chips.

9.   Top with dry roasted peanuts:

ENJOY DAN;                                                            DAMN DELICIOUS!!

SPICED BUTTERNUT SQUASH AND CARROTS ENJOY DAN:

          SPICED BUTTERNUT SQUASH CARROTS by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons butter

1-onion, chopped

2-multicolored carrots, sliced

1-butternut squash, peeled, seed & cubed

Sea salt & freshly ground black pepper

6-cup vegetables broth

1/2-cup Greek yogurt

scallions, chopped

INDIAN SPICE BLEND:

2-garlic cloves, minced

1-3-inch fresh ginger peeled & minced

1-teaspoon EACH ground coriander, & ground cumin

1/2-teaspoon EACH Garam Masala, & curry powder

1/4-teaspoon EACH cinnamon & red pepper flakes

1/8-teaspoon EACH turmeric, sumac, & ground cloves

Sea salt & ground black pepper

DIRECTIONS:

1.   Heat butter in a stock pot over medium heat & when sizzling.

2.   Add onions, carrots & squash, sauté for 5 minutes.

3.   Season with salt & pepper.

4.   Add broth & bring to a simmer.

5.   Simmer for 25-30 minutes, or until vegetables are soft.

SPICE BLEND:

1.   In a bowl combine all spice ingredients +salt & pepper.

2.   Add to the simmering vegetables in broth for about 15 minutes.

3.   With immersion blender puree the soup.

4.   Add Greek yogurt & heat just until warmed through.

5.   Garnish with chopped scallions.

ENJOY DAN:                       COURAGE STRENGTH AND HOPE!!!