HOEVOS RANCHEROS TRY IT YOU WOLL LIKE IT ENJOY DAN:

HUEVOS RANCHEROS by CHEF DAN:
Serves 4
INGREDIENTS:
4 eggs
2 tablespoons butter
1 (15 Oz) can black beans, drained and rinsed
1 cup refried beans
8- 6-inch corn tortillas
½-cup fresh salsa or prepared green salsa
2 teaspoon lime juice
3/4-teaspoon ground cumin
1/4-teaspoon cayenne pepper
1/2-teaspoon salt
TO SERVE:
1. Shredded cheese, pepper jack, sharp cheddar, or Monterey.
2. Sours cream.
3. Sliced avocado
4. Cilantro, for garnish
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. Combine 1 tablespoon butter, Lime juice, cumin, cayenne pepper, and 1/8-teaspons salt in a bowl and set aside.
2. In another bowl combine, beans and salsa.
3. Coat both sides of each tortilla with cooking spray.
4. Place tortillas on a baking sheet in 4 sets of overlapping pairs.
5. Spread about 1/3-cup of the bean mixture on top of each pair of tortillas and sprinkle with 3 tablespoons cheese each. Bake until the beans are hot and the cheese is melted, about 10 minutes.
6. In a skillet add 1 remaining tablespoon butter over medium-high heat.
7. Gently crack the egg into the pan, season with salt and pepper.
8. Reduce heat cook to medium-low and cook undisturbed for 5-7 minutes for soft-set yolk.
9. Heat the bean mixture.
10. Place each tortilla on a plate, spoon some bean mixture over the top and sprinkle with shredded cheese.
11. Top each tortilla with a cooked egg.
12. Top with, sour cream, avocado and cilantro.
ENJOY DAN: BON-APPETITE!!

SALMON AND SALAD WOW!!!! WITH A GLAZE ENJOY DAN:

SOY GLAZED SALMON WITH ARUGULA by CHEF DAN:
Serves 2

INGREDIENTS:

2 (6 OZ) salmon fillets 1-inch thick

THE MARINATE GLAZE FOR THE FISH AND SALAD:

1 tablespoon olive oil
1/2-cup fresh orange juice
1/4-cup light soy sauce
1/4-cup cream sherry
2 tablespoon balsamic vinegar
2 tablespoons fresh ginger, minced
2 tablespoons honey
2 tablespoons sesame seeds
3 cups trimmed arugula

DIRECTIONS: (PRE-HEAT OVEN TO 450 DEGREES)

1. In a 2 quart pan, mix, olive oil, orange juice, soy sauce, cream sherry, balsamic vinegar, honey, garlic and ginger.
2. Stir over medium-high heat until glaze has reduced by a third, about 10 minutes.
3. Pour 1/2-cup glaze onto a cup and reserve, for glaze on the salmon and salad.
4. Pour reminder in a zip-lock bag, put the salmon in marinate for up to 30 minutes.
5. Set salmon in an oven-proof dish, skin side up, and let stand for 15 minutes.
6. Turn salmon over and put in pre-heated oven, for 15-20 minutes.
7. Remove from oven.
8. Increase oven to broil.
9. Brush salmon evenly with half the reserved glaze and sprinkle with sesame seeds.
10. Broil for 2-3 minutes or unstill seeds are toasted and salmon is opaque.
11. Drizzle salmon with some glaze and saving enough for the salad.

ENJOY DAN: BON-APPETITE!!

THE VOLK WALKING CLUB POTLUCK ENJOY DAN:

POLENTA PIE FOR THE N.W. TULIP TREKKERS by CHEF DAN:
Serves 12
(Cook in a Flameware casserole dish by Robbie@CookonClay.com)
POLENTA:
1-1/2 cups yellow polenta
5 cups water
1/2-teaspoon salt
1/2-cup parmesan cheese
DIRECTIONS:
1. Bring water, and salt to a boil.
2. Slowly pour in cornmeal in a steady stream, stirring constantly.
3. Reduce heat and add parmesan, cook on low until cornmeal is thick.
4. Spread polenta on a Flameware casserole dish.
5. Bake uncovered for 20 minutes.
INGREDIENTS:
1 pound ground turkey sausage
2 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
3 tablespoon chili powder
1 tablespoon cumin
2 teaspoons EACH dried basil, oregano, dill weed, and fennel seeds
1 (15 oz) can black beans, drained
1 (15 oz) can chick peas, drained
1 (14.5 oz) can diced tomatoes, undrained
1 cup sweet chili sauce
2 cup pepper jack cheese
DIRECTIONS: (PRE-HEAT OVEN TO 375 DEGREES)
1. In a skillet over medium-high heat add olive oil and when hot, add onion, cook for 5 minutes add garlic, fennel seeds and cook 1 min.
2. Add ground turkey, dried spices, chili powder, and cumin and cook until the turkey is no longer pink.
3. Add black beans, chick-peas, tomatoes and chili sauce.
4. Bring to a boil and reduce heat and simmer for 20 minutes.
5. Add turkey, bean mixture to the polenta and top with jack-cheese.
6. Bake in pre-heated oven for 35 minutes or until nice and bubbly.
ENJOY DAN: BON-APPETITE!!

LEMON PIE THIS IS FOR THE LADIES IN THE SOUP KITCHEN ENJOY DAN:

LEMON PIE by CHEF DAN:
Serves 10
(baked in a Flameware casserole dish by Robbie@CooKonClay.com

INGREDIENTS:

1 (4.3 oz) package non-instant lemon pudding mix
1 (8 oz) package cream cheese
1 (14 oz) can sweetened condensed milk
1/2-cup lemon juice
Zest of one lemon
1 teaspoon vanilla extract
1 (14 oz) can LANDS LAKES whipped heavy cream

DIRECTIONS:

1. Cook pudding according to package directions.
2. After pudding thickens, reduce heat to low-simmer.
3. Stir in cream cheese, condensed milk, lemon juice, zest, and vanilla extract.
4. Pour into Flameware casserole dish.
5. Cover and refrigerate overnight.
6. When serving top with whipped cream

ENJOY DAN: BON-APPETITE!!

MORE DESERT FOR THE LADIES IN THE SOUP KITCHEN ENJOY DAN:

BERRY CUSTARD PIE FOR THE LADIES IN THE SOUP KITCHEN
Baked in Flameware casserole dish Robbie@CookonClay.com
By CHEF DAN:
Serves 10

INGREDIENTS:

1 cup all-purpose baking mix flour
1/4-cup butter
3/4-cup milk
Zest of one lemon
3 cups raspberries, blueberries and blackberries
3 eggs
1/2-cup white sugar, plus 1 tablespoon
1/2-teaspoon EACH, cinnamon, vanilla extract, and salt
1/4-teaspoon nutmeg

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES AND THEN 350)

1. Melt butter in a dish.
2. In a blender, combine flour, milk, zest, eggs, sugar, spices and salt.
3. Add melted butter and blend until mixture is smooth.
4. Distribute berries evenly in a Flameware casserole dish and pour batter over the top.
5. Sprinkle with 1 tablespoon sugar and bake until slightly puffed, about 20-25 minutes.
ENJOY DAN: BON-APPETITE!!

SHRIMP AND JICAMA SALAD WOW!!!!! ENJOY DAN:

SHRIMP AND JICAMA SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound frozen shrimp, shell-on
2 tablespoon olive oil
4 garlic cloves, minced
1 thumb-size fresh ginger, minced
1/2-cup onion, thinly sliced
3 tablespoons lemon juice
2 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup jicama, peeled and cut into thin matchstick slices
1 carrot cut into matchstick slices
1 rib celery, thinly sliced
2 cups half spring mix-half baby spinach
2 tablespoons cilantro leaves, chopped
2 tablespoons fresh mint
1/4-cup roasted pine nuts.

DIRECTIONS:

1. Soak frozen shrimp in ice water for 30-40 minutes.
2. Peel and devein.
3. Place shrimp in a bowl and add 1 tablespoon oil and a little salt.
4. In a fry pan add remaining oil over medium-heat.
5. Add garlic and fresh ginger sautés for 1 minute.
6. Add shrimp and sauté until the shrimp is opaque , about 2-3 minutes
7. Set aside.
8. In a bowl whisk together sugar, lemon juice, soy sauce, fish sauce
9. In another bowl add, cooled shrimp, onion, jicama, carrot, celery, spring mix and baby spinach.
10. Drizzle with lemon mixture.
11. Add cilantro and mint leaves, and roasted pine nuts.
ENJOY DAN: BON-APPETITE!!

WHOLE CHICKEN COOKED IN CLAY POT WOW!! ENJOY DAN:

ROASTED CHICKEN WITH ROSEMARY AND GARLIC by CHEF DAN:
Serves 4-6 Flame-ware casserole dish from Robbie@CookonClay.com
INGREDIENTS:

1 roasting chicken (5-7) pounds, rinsed, giblets and neck removed
Cooking spray
3 tablespoons fresh rosemary plus 4 springs for garnish
6 garlic cloves, thinly chopped
1 thumb-size fresh ginger, minced
1 onion, quarter
1 teaspoon salt
1 lemon thinly sliced

DIRECTIONS: (PRE-OVEN TO 400 DEGREES)

1. In a bowl combine rosemary garlic salt and fresh ginger
2. Gently loosen the skin on the breast and add 1/2- of the rosemary mixture, and place under the skin.
3. Spray chicken with cooking spray and season with salt.
4. Add remaining rosemary mixture to the cavity with quarter onion and 2 or so fresh rosemary springs.
5. In a pre-heated oven place chicken in flame ware baking dish.
6. Bake for about 2 hours or until internal thermometer reads 175.
7. Remove from oven and let rest 12 minutes.
8. Garnish with rosemary springs and lemon slices.

ENJOY DAN: BON-APPETITE!!