BLACK EYED PEAS WITH SWISS CHARD ENJOY DAN:

                   BLACK EYED PEAS WITH SWISS CHAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-(15.5 Oz) can black eyed peas, drained & rinsed

1-tablespoon olive oil

1-onion, chopped

1-tablespoon tomato paste

2-garlic cloves, finely chopped

1-pound-Swiss Chard, coarsely chopped

1-cup feta cheese

1/2-tablespoon oregano, & parsley

2-cups chicken broth

3-tablespoon lemon juice

1/4-teaspoon red pepper flakes

Salt & pepper to taste

DIRECTIONS:

1.   Wash Swiss chard thoroughly.

2.   Remove & chop stems, slice stems into 1-inch stripes.

3.   Place peas in a soup pot.

4.   Cover with 2-inches of water.

5.   Bring to a boil & cook 5 minutes.

6.   Drain peas.

7.   Set aside.

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

9.   Add onion & sauté for 3-4-minutes.

10 Add tomato paste, garlic & sauté 1-minute stirring constantly.

11 Cover reduce heat & simmer for 20 minutes or until peas are tender.

12 Stir in Swiss chard stems, feta, cover & cook 4-5 minutes.

13 Stir in chard leaves, oregano, parsley S-&-P, cook 2 minutes.

14 Stir in lemon juice.

ENJOY DAN:                                            LIFE IS SHORT EAT THE CAKE!!!!

MUFFIN PAN EGG BITES ENJOY DAN::

                               MUFFIN PAN EGG BITES by CHEF DAN:

Serves 6

BASE

6 eggs

1-tablespoon finely chopped onion

Salt & pepper to taste

TOMATO SPINACH CHEESE:

3-tablespoons fresh spinach, roughly chopped

6-cherry tomatoes, halved

3-tablespoons shredded white cheese

BACON CHEESE:

3-tablespoons cooked bacon. Chopped

3-tablespoons shredded cheddar cheese

GARLIC MUSHROOM PEPPER:

3-tablespoons cremini mushrooms, sliced

3-tablespoons bell pepper, diced

1/8-teaspoon EACH garlic powder & oregano

DIRECTIONS (PREHEAT OVEN TO 350 F)

1.   Lightly spray a 6-cup muffin pan.

2.   In a bowl, whisk together eggs & onion.

3.   Season with salt & pepper.

4.   Add egg halfway up into each tin of greased muffin tin.

5.   Divide the topping combinations into each tin.

6.   Add remaining egg mixture.

7.   Bake in preheated oven for about 20 minutes or until eggs set

8.   Serve or store in airtight container up to 4 days.

ENJOY DAN:                        FEEL GOOD LOOK GOOD!!!!              

FIREHOUSE CHILI WITH CHILI GUMBO ENJOY DAN:

              FIREHOUSE CHILI WITH CHILI GUMBO by CHEF DAN:

Serves 10-12

CHILI:

2-tablespoons grapeseed oil

3-pounds coarse-ground beef

1-teaspoon EACH white pepper, black pepper, kosher salt, ground cayenne pepper, ground turmeric, dried oregano & ground cumin

1/4-cup coco powder

2-tablespoon EACH chili powder Worcestershire sauce & instant coffee

2-(14.5 Oz) cans diced tomatoes

GUMBO:

2-tablespoons EACH butter, & all-purpose flour

1-tablespoon vegetable oil

1-onion, peeled & diced

2-shallots, peeled & diced

2-bell peppers, diced

3-celery ribs, trimmed & diced

3-garlic cloves, minced

2-(6 Oz) cans tomato paste

2-(8 Oz) cans tomato sauce

2-cups tomato juice

1-tablespoon apple cider vinegar

2-tablespoons FRANK’S hot sauce

DIRECTIONS:

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

2.   Working in batches, cook the beef, stirring often, until golden brown.

3.   Using a slotted spoon, transfer browned meat to a bowl.

4.   Pour off grease, turn down heat to medium & return meat to the skillet.

5.   Add coco powder & next 4 ingredients, stir again.

6.   Cover & stir a few times a & sauté for 15 minutes.

GUMBO:

1.   Add butter to a skillet over medium heat, when foaming.

2.   Sprinkle in flour, whisk to combine.

3.   Continue whisking until golden brown, about 20 minutes.

4.   Add onion, & next 4 ingredients sauté 12-15 minutes.

CHILI GUMBO:

1.   Add beef mixture to the skillet with the vegetables.

2.   Add tomato paste, & next 4 ingredients.

3.   Cook stirring occasionally for about 45 minutes.

ENJOY DAN:                                              FOOD AS MEDICINE!!!!

SKILLET FRIED PORK CHOPS ENJOY DAN:

                   SKILLET FRIED PORK CHOPS by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon butter

4-lean pork chops, (about 1/2-inch thick)

3-Yukon potatoes, cut into small wedges

3-cups fresh baby carrots

1-onion, cut into wedges

1-(10.3 Oz) can condensed cream of mushroom soup, undiluted

1/4-cup water

1-tablespoon black pepper

1/2-teaspoon jalapeno pepper

DIRECTIONS.

1.   In a large skillet add butter over medium heat, when sizzling.

2.   Brown pork chops on both sides.

3.   Remove from skillet, reserve drippings.

4.   Then in the skillet, sauté vegetables with both peppers’ spices.

5.   Saute until lightly browned.

6.   Whisk together soup & water: stir into vegetables.

7.   Reduce heat, simmer, simmer, covered until vegetables are tender.

8.   About 15-20 minutes.

9.   Add cooked pork chops: cover & simmer for 10-12 minutes,

10 Remove from heat & let stand 5 minutes.

11 Sprinkle with a little more black pepper.

ENJOY DAN:                                   BE PROUD BEAT CANCER!!!

STUFFED JALAPENOS ENJOY DAN:

                STUFFED JALAPENOS MY WAY by CHEF DAN:

Makes 20

INGREDIENTS:

20 Medjool dates

20- jalapenos

4-garlic cloves, minced

1-(8 Oz) package cream cheese

24-small cocktail shrimp

24-Medjool dates cut in half & pitted

1/2-teaspoon EACH chili powder & cumin

1-teaspoon lime juice

DIRECTIONS (PREHEAT OVEN TO 400 F)

1.   Cut jalapenos in half lengthwise.

2.   In a bowl add garlic cloves & next 6 ingredients)

3.   Thoroughly mixed until well combined.

4.   Cut dates in half, remove seed.

5.   Clean & wash jalapenos.

6.   Stuff with garlic mixture DO not over fill.

7.   Place half a date on top of the mixture in the jalapeno.

8.   Use a toothpick & punch through jalapeno to secure.

9.   Arrange on a prepared baking sheet.

10 Bake for 18- 20 minutes.

ENJOY DAN.                                                 EAT HEALTHY EAT JALAPENOS!!!

CABBAGE IN SOUP BOWLS ENJOY DAN:

                  CABBAGE IN SOUP BOWLS by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound lean ground beef, turkey chicken or lamb

2-garlic cloves, minced

1-small head cabbage, chopped

2-1/2-cups water

2/3-cup Jasmine rice

1-tablespoon Worcestershire sauce

1-teaspoon EACH onion powder, dried basil, & lemon pepper

1/4-teaspoon EACH cayenne pepper, & black pepper

1-(28-Oz) can crushed tomatoes

1/2-teaspoon kosher salt

2-tablespoons Parmesan cheese

DIRECTIONS:

1.   In a stock pot, cook meat & garlic over medium heat.

2.   When meat is no longer pink: drain.

3.   Stir in next 10 ingredients.

4.   Bring to a boil.

5.   Reduce heat, simmer, cover, until rice is tender, 25-30 minutes.

6.   Stir in tomatoes & salt, heat through.

7.   Sprinkle with Parmesan cheese.

ENJOY DAN:                                         LOOK GOOD FEEL BETTER!!!!

CHICKPEA PAELLA MY WAY ENJOY DAN

                                CHICKPEA PAELLA MY WAY by CHEF DAN:

Serves 8-10

INGREDIENTS:

12-small Poblano peppers, or Anaheim, steamed but left whole

1-onion, chopped

6-garlic cloves, chopped

2-bell peppers, chopped

1-teaspoon EACH smoked paprika, ground cumin & sweet cayenne pepper

Salt & black pepper to taste

1-pound green beans, cut into 1-inch pieces

3-cups arborio rice

3-(14.5 Oz) cans reduced sodium chickpeas, drained & rinsed

2-cups spinach, chopped

1-cup mayonnaise, mixed with 1 finely chopped garlic clove

DIRECTIONS: (PRE-HEAT OVEN TO 400 F)

1.   In a skillet combine broth & saffron over medium-high heat.

2.   Bring to a boil.

3.   Reduce heat cover & simmer for 15 minutes.

4.   Set a box grater over a bowl & run cut side of tomato across course of grater, continue until just left with skin.

5.   Heat a paella pan over medium-high heat or 2 11-nich cast-iron skillet

6.   Pour in oil & when simmering, add poblano peppers & roast both sides.

7.   Transfer to a plate.

8.   Add onion, garlic, & bell peppers, sauté for 6-8 minutes.

9.   Stir in paprika & next 4 ingredients & sauté 30 seconds.

10 Stir in green beans & cook until crispy.

11 Stir in tomato pulp, parsley & cook 30 seconds.

12 Stir in rice, coating it well with pan mixture.

13 Stir in broth, chickpeas & spinach, stirring until no longer soupy, but the rice is still covered with by liquid, about 5-7 minutes.

14 Nestle poblano peppers on the rice, transfer pan to pre-heated oven.

15 Bake covered with foil for 12-15 minutes.

16 Uncover & let sit for 10-12 or until rice is al dente.

17 Dish up in bowls & add garlic mayo as desired to each bowl.

ENJOY DAN                                                STAY STRONG BEAT CANCER!!!

SESAME STYLE NOODLES ENJOY DAN:

                            SESAME STYLE NOODLES by CHEF DAN:

Serves 4

1-pound sesame noodles frozen, fresh preferably

2-tablespoon toasted sesame oil

3-tablespoon soy sauce

2-tablespoons rice wine vinegar

1-tablespoon smooth peanut butter

1-tablespoon honey

1/2-tablespoon EACH sesame paste, & garlic paste

2-teaspoons chili garlic sauce

1/2-English cucumber, & cut 1/8-inch by 1/8 inch by 2-inch sticks

1/4-cup roasted peanuts

DIRECTIONS:

1.  Bring a pot of water to a boil.

2.  Add noodles & cook until barley tender, about 5 minutes.

3.  They should retain a hint of chewiness.

4.  Drain, rinse with cold water, drain again & toss with a splash of sesame oil.

5.  In a bowl, whisk together sesame oil, & next 7 ingredients.

6.  Pour the sauce over the noodles & toss.

7.  Transfer to a serving bowl.

8.  Garnish with cucumber & roasted peanuts.

ENJOY DAN:               FOR THE LOVE OF GOOD FOOD: