LAYERED LOW FAT TOSTADA BAKE by CHEF DAN:
Serves 6-8
MIDDLE LAYER:
1 pound ground chicken or turkey
1 onion, chopped
1 envelope taco seasoning
1 (8oz.) can tomato sauce
1 (16oz.) can fat free refried beans
1 (4oz.) can green chilies
BOTTOM LAYER:
1 cup reduced fat Bisques
1/2-cup yellow corn meal
1/4-cup fat free milk
1 egg whites
2 tablespoons olive oil
TOP LAYER:
In a bowl stir together to combine
1 cup fat free sour cream
1 egg white
2 cups low-fat cheddar cheese,
DIRECTIONS: (PRE-HEAT OVEN TO 175 DEGREES)
1. Grease rectangular baking dish, 12x7 ½-x 2.
MIDDLE LAYER:
Cook and stir ground chicken or turkey and onion in a skillet until browned about 5 minutes
Stir in taco seasoning, tomato sauce, beans, and chilies
BOTTOM LAYER:
Mix bisquick, cornmeal, milk, and oil, whip for about 30 seconds
Spread in bottom of dish
Spoon chicken mixture on top then spread on the top layer.
Bake for 30 minutes or until hot and bubbly
ENJOY DAN: BON-APPETITE!!
Friday, July 6, 2012
HALIBUT CHOWDER: THE SOUP KITCHEN IS EATING GOOD NOW ENJOY DAN:
HALIBUT CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40
10 pounds halibut fillets, cut into 1-inch cubes
10 onions, thinly sliced
2 tablespoon butter
2 (40 oz.) can clam juice
10-cups chicken stock
15 new potatoes, cubed
1 pound fresh mushrooms
1 (50 oz.) can coconut milk
6 garlic cloves, minced
6 carrots sliced
5 cups corn
2 tablespoons EACH fennel seed, dried thyme, dried Italian seasoning and red pepper flakes.
DIRECTIONS:
1. In a soup pot, sauté onions, carrots, and mushrooms in butter over medium-high heat.
2. Sauté for 5-6 minutes.
3. Add garlic and cook 1 minute longer.
4. Add clam juice, chicken stock and bring to a boil.
5. Add potatoes, and corn and simmer for 45 minutes.
6. Add the fish and simmer for about 15-20 minutes.
7. Add coconut milk and simmer for 5 minutes.
ENJOY DAN: BON-APPETITE!!
Serves 30-40
10 pounds halibut fillets, cut into 1-inch cubes
10 onions, thinly sliced
2 tablespoon butter
2 (40 oz.) can clam juice
10-cups chicken stock
15 new potatoes, cubed
1 pound fresh mushrooms
1 (50 oz.) can coconut milk
6 garlic cloves, minced
6 carrots sliced
5 cups corn
2 tablespoons EACH fennel seed, dried thyme, dried Italian seasoning and red pepper flakes.
DIRECTIONS:
1. In a soup pot, sauté onions, carrots, and mushrooms in butter over medium-high heat.
2. Sauté for 5-6 minutes.
3. Add garlic and cook 1 minute longer.
4. Add clam juice, chicken stock and bring to a boil.
5. Add potatoes, and corn and simmer for 45 minutes.
6. Add the fish and simmer for about 15-20 minutes.
7. Add coconut milk and simmer for 5 minutes.
ENJOY DAN: BON-APPETITE!!
CRAB CAKES THE EASY WAY ENJOY DAN:
CRAB CLAW MEAT SIMPLE AND EASY by CHEF DAN:
Serves 4
1 (8oz) cup Waterfront bistro claw crab meat (from Safeway)
1 tablespoon olive oil
1 egg
2 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4-teaspoon hot sauce
1 teaspoon lime juice
1/4-cup Panko
DIRECTIONS:
1. Gently combine all ingredients.
2. Shape into 4 cakes.
3. Pan fry in olive oil over medium-high heat.
4. Fry 3-4 minutes.
ENJOY DAN: BON-APPETITE!!
Serves 4
1 (8oz) cup Waterfront bistro claw crab meat (from Safeway)
1 tablespoon olive oil
1 egg
2 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4-teaspoon hot sauce
1 teaspoon lime juice
1/4-cup Panko
DIRECTIONS:
1. Gently combine all ingredients.
2. Shape into 4 cakes.
3. Pan fry in olive oil over medium-high heat.
4. Fry 3-4 minutes.
ENJOY DAN: BON-APPETITE!!
Thursday, July 5, 2012
CRAB SEASON IS HERE SO CRAB CAKES ENJOY DAN:
CRAB CAKES FOR SABRINA by CHEF DAN:
Serves 4-6
CRAB CAKES:
8-oz claw meat (from waterfront bistro brand at Safeway)
1 pound lump crab meat
2 tablespoon olive oil
1/4-cup Panko (Japanese bread crumbs)
3 scallions, diced
1 tablespoon old bay seasoning
1 egg
CRAB CAKE SAUCE:
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 tablespoons light mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon sweet paprika
1 teapoon lemon juice
1/2-tdeaspoon TABASCO garlic pepper sauce
FOR THE CRAB CAKES:
1. Mix all ingredients together, except for the lump crab meat.
2. Fold in the lump crab meat.
3. Shape crab meat into 4-6 patties.
4. In a sauce pan add olive oil over medium-high heat.
5. Add crab cakes and sauté for 2-3-minutes on each side.
6. Using a food processor combine all ingredients and blend until smooth.
7. Add olive oil while blending.
ENJOY DAN: BON-APPETITE!!
Serves 4-6
CRAB CAKES:
8-oz claw meat (from waterfront bistro brand at Safeway)
1 pound lump crab meat
2 tablespoon olive oil
1/4-cup Panko (Japanese bread crumbs)
3 scallions, diced
1 tablespoon old bay seasoning
1 egg
CRAB CAKE SAUCE:
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 tablespoons light mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon sweet paprika
1 teapoon lemon juice
1/2-tdeaspoon TABASCO garlic pepper sauce
FOR THE CRAB CAKES:
1. Mix all ingredients together, except for the lump crab meat.
2. Fold in the lump crab meat.
3. Shape crab meat into 4-6 patties.
4. In a sauce pan add olive oil over medium-high heat.
5. Add crab cakes and sauté for 2-3-minutes on each side.
6. Using a food processor combine all ingredients and blend until smooth.
7. Add olive oil while blending.
ENJOY DAN: BON-APPETITE!!
Monday, July 2, 2012
VIETNAMESE SANDWICHES WOW ENJOY DAN:
VIETNAMESE STYLE BANH MI BAGUETTE by CHEF DAN:
Serves 4-6 sandwiches
SLAW:
1/2 cup rice vinegar
1/4-cup sugar
1/2-cup water
1 English cucumber, cut into matchsticks
1/2-cup carrot, cut into matchsticks
1/2-cup jicama, cut into matchsticks
Kosher salt
MAINATE FOR PORK TENDERLOIN
1-1/2- pounds pork tenderloin
1 tablespoon olive oil
1 tablespoons brown sugar
2 tablespoon maple syrup
1 tablespoon finely chopped onion
1/4-cup hoisin sauce
1/2-teaspoon Chinese five spice powder
2 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon fish sauce
SANDWICHES:
4 (10-inch) baguettes
1/4-cup mayonnaise
1/4-teaspoon sriracha or garlic chili sauce
1 jalapeno, thinly sluiced
1 bunch cilantro, mint and Thai basil
Making the slaw:
1. In a saucepan, combine water, vinegar, sugar, and bring to a boil.
2. Transfer to a bowl and let cool.
3. Add the carrot, cucumber, jicama and a little kosher salt.
4. Refrigerator up to 4 hours or overnight.
DIRECTIONS: (HEAT OVEN TO 400 DEGREES)
1. Cut tenderloin across the grain of meat into 1/2-inch pieces.
2. Flatten each piece to an even 1/4-inch between two pieces of saran wrap using a meat ponder or the bottom of a cast-iron pan.
3. Mix all marinate ingredients together.
4. Add meat to the marinade and use your hands to ensure all the meat is coated.
5. Marinate up to 4 hours or overnight.
6. In a skillet over medium-high heat.
7. Add marinate sauce and bring to a boil and add meat strips and cook for about 4 minutes.
8. In a pre-heated oven slice the baguette open lengthwise, and slather the insides with mayonnaise, and sriracha
9. Arrange the baguettes on a baking sheet and bake until hot and crispy about 5 minutes.
10. Add cucumber, carrot, jicama, jalapeno and cilantro, mint and Thai basil.
ENJOY DAN: BON-APPETITE!!
Serves 4-6 sandwiches
SLAW:
1/2 cup rice vinegar
1/4-cup sugar
1/2-cup water
1 English cucumber, cut into matchsticks
1/2-cup carrot, cut into matchsticks
1/2-cup jicama, cut into matchsticks
Kosher salt
MAINATE FOR PORK TENDERLOIN
1-1/2- pounds pork tenderloin
1 tablespoon olive oil
1 tablespoons brown sugar
2 tablespoon maple syrup
1 tablespoon finely chopped onion
1/4-cup hoisin sauce
1/2-teaspoon Chinese five spice powder
2 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon fish sauce
SANDWICHES:
4 (10-inch) baguettes
1/4-cup mayonnaise
1/4-teaspoon sriracha or garlic chili sauce
1 jalapeno, thinly sluiced
1 bunch cilantro, mint and Thai basil
Making the slaw:
1. In a saucepan, combine water, vinegar, sugar, and bring to a boil.
2. Transfer to a bowl and let cool.
3. Add the carrot, cucumber, jicama and a little kosher salt.
4. Refrigerator up to 4 hours or overnight.
DIRECTIONS: (HEAT OVEN TO 400 DEGREES)
1. Cut tenderloin across the grain of meat into 1/2-inch pieces.
2. Flatten each piece to an even 1/4-inch between two pieces of saran wrap using a meat ponder or the bottom of a cast-iron pan.
3. Mix all marinate ingredients together.
4. Add meat to the marinade and use your hands to ensure all the meat is coated.
5. Marinate up to 4 hours or overnight.
6. In a skillet over medium-high heat.
7. Add marinate sauce and bring to a boil and add meat strips and cook for about 4 minutes.
8. In a pre-heated oven slice the baguette open lengthwise, and slather the insides with mayonnaise, and sriracha
9. Arrange the baguettes on a baking sheet and bake until hot and crispy about 5 minutes.
10. Add cucumber, carrot, jicama, jalapeno and cilantro, mint and Thai basil.
ENJOY DAN: BON-APPETITE!!
Sunday, July 1, 2012
CHICKEN WITH FRESH TARRAGON WOW!!!!!!!! ENJOY DAN:
CREAMY TARRAGON CHICKEN SALAD by CHEF DAN:
Serves 4
INGREDIENTS:
2 pounds boneless, skinless, chicken breasts, trimmed of fat
1 cup chicken broth
1/3-cup low fat Greek yogurt
1/3-cup low fat mayonnaise
1 tablespoon fresh tarragon, chopped
1-1/2-cup seedless grapes, halved
1 cup celery, diced
1 cup snap peas
1/3-cup toasted pine nuts
Kosher salt and freshly ground black pepper to taste
DIRECTIONS: (pre-heat oven at 450 degrees)
1. Arrange chicken in a baking dish large enough to hold chicken in a single layer.
2. Pour broth around the chicken.
3. Bake chicken in pre-heated oven for about 35 minutes or until internal temperature registers at 170 degrees.
4. Transfer chicken to a cutting board.
5. When cool cut into cubes.
6. Stir yogurt, mayonnaise, tarragon, a little salt and pepper into a bowl
7. Add celery, snap peas, grapes, chicken and the toasted pine nuts.
8. Stir to coat.
9. Refrigerate for 1 hour.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
2 pounds boneless, skinless, chicken breasts, trimmed of fat
1 cup chicken broth
1/3-cup low fat Greek yogurt
1/3-cup low fat mayonnaise
1 tablespoon fresh tarragon, chopped
1-1/2-cup seedless grapes, halved
1 cup celery, diced
1 cup snap peas
1/3-cup toasted pine nuts
Kosher salt and freshly ground black pepper to taste
DIRECTIONS: (pre-heat oven at 450 degrees)
1. Arrange chicken in a baking dish large enough to hold chicken in a single layer.
2. Pour broth around the chicken.
3. Bake chicken in pre-heated oven for about 35 minutes or until internal temperature registers at 170 degrees.
4. Transfer chicken to a cutting board.
5. When cool cut into cubes.
6. Stir yogurt, mayonnaise, tarragon, a little salt and pepper into a bowl
7. Add celery, snap peas, grapes, chicken and the toasted pine nuts.
8. Stir to coat.
9. Refrigerate for 1 hour.
ENJOY DAN: BON-APPETITE!!
WOW INDIAN SPICES AND SHRIMP WHAT COULD BE BETTER ENJOY DAN:
INDIAN SPICED SHRIMP by CHEF DAN:
Serves 4
INGREDIENTS:
1 pound shrimp in shell, peeled and deveined
1 tablespoon grape-seed oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seed
1 teaspoon kalonji seeds (nigella seeds)
1/8-teaspon turmeric
1/4-teaspoon black peppercorn
1 teaspoon dried red chili flakes
1 handful fresh cilantro, chopped
1 teaspoon tamarind concentrate or 2 tablespoon lime juice
1/4-cup shallots, minced
1/2-cup chicken broth
DIRECTIONS:
1. In a cast-iron skillet toast all the seeds, turmeric and red chili flakes over medium-heat.
2. Shaking pan until the spices become fragrant, 1 or 2 minutes.
3. Set aside and let cool.
4. In a spice grinder grind all toasted seed, turmeric and chili flakes.
5. Combine cilantro, tamarind and spices in a bowl, add shrimp turn to coat.
6. Cover and refrigerate for 30 minutes.
7. In a sauce pan heat the oil over medium-high heat add shallots and shrimp, seed mixture and cook until shrimp is pink on all sides, 1-2 minutes.
8. Add chicken broth and cook 1 more minute.
9. Serves over jasmine rice.
ENJOY DAN: BON-APPETITE!!
Serves 4
INGREDIENTS:
1 pound shrimp in shell, peeled and deveined
1 tablespoon grape-seed oil
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seed
1 teaspoon kalonji seeds (nigella seeds)
1/8-teaspon turmeric
1/4-teaspoon black peppercorn
1 teaspoon dried red chili flakes
1 handful fresh cilantro, chopped
1 teaspoon tamarind concentrate or 2 tablespoon lime juice
1/4-cup shallots, minced
1/2-cup chicken broth
DIRECTIONS:
1. In a cast-iron skillet toast all the seeds, turmeric and red chili flakes over medium-heat.
2. Shaking pan until the spices become fragrant, 1 or 2 minutes.
3. Set aside and let cool.
4. In a spice grinder grind all toasted seed, turmeric and chili flakes.
5. Combine cilantro, tamarind and spices in a bowl, add shrimp turn to coat.
6. Cover and refrigerate for 30 minutes.
7. In a sauce pan heat the oil over medium-high heat add shallots and shrimp, seed mixture and cook until shrimp is pink on all sides, 1-2 minutes.
8. Add chicken broth and cook 1 more minute.
9. Serves over jasmine rice.
ENJOY DAN: BON-APPETITE!!
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