GARLIC WITH PASTA AND SHRIMP WOW!!! ENJOY DAN:

GARLIC SHRIMP WITH PASTA AND PINE NUTS by CHEF DAN:

Serves 4

INGREDIENTS:

12 ounces shrimp, peeled, and deveined

8 ounces orzo or angel hair pasta

1 tablespoons grape-seed oil

1 tablespoon butter

1-1/2-cups mixed mushrooms, halved

1 (16 Oz) bag fresh baby spinach

1/2-pint cherry tomatoes, halved

2 cloves garlic cloves, chopped

1-cup chicken broth

3 tablespoons sherry vinegar

1/4-teaspoon crushed red pepper

1/4-teaspoon salt

1/4-cup pine nuts

1 tablespoon fresh lemon juice

1/4-cup freshly grated Parmesan cheese

DIRECTIONS:

1.  Cook pasta according to package directions:

2.  In a bowl combine chicken broth, vinegar, crushed red pepper, and salt.

3.  In a skillet, cook shrimp, pine nuts, and garlic in hot oil over medium-heat for 2-3 minutes or until shrimp are opaque.

4.  Remove shrimp mixture and set aside.

5.  Add mushroom and butter to the skillet; cook about 3-4 minutes.

6.  Add broth mixture to the skillet, spinach, and cherry tomatoes cook 2-3 minutes.

7.  Return shrimp mixture to the skillet with the vegetables, and simmer 2-3 minutes more.

8.  Serve over pasta and drizzle with lemon juice and cheese.

             ENJOY DAN:                                 BON-APPETITE!!

SWEET POTATO WITH PARMESAN CHEESE AND SPICES ENJOY DAN:

SWEET POTATOES FRIES BAKED IN THE OVEN by CHEF DAN:

Serves 4

INGREDIENTS:

2-3 sweet potatoes, washed and scrubbed

Cooking spray

1/4-cup Parmesan cheese

1/2- teaspoon smoked paprika

1/2-teaspoon chipotle powder

1/2-teaspoon Cajun seasoning

1/2-teaspoon sea salt

1/4-teaspoon black pepper

DIRECTIONS:      (PRE-HEAT OVEN TO 450 DEGREES)

1.  Peel the sweet potatoes and cut off ends.

2.  Cut potatoes, in half lengthwise.

3.  Cut potatoes into wedges.

4.  Put sweet potatoes in a large bowl and spray with cooking spray.

5.  Mix well to combine.

6.  Sprinkle with Parmesan cheese, salt, sugar, and all spices.

7.  Using your hands to coat the sweet potatoes with the spices.

8.  In a cookie sheet, sprayed with cooking spray.

9.  Add potatoes in a single layer.

10.              Bake for 20 minutes, turning once.

ENJOY DAN:                     BON-APPETITE!!

WE GOT IN 2- 5 # PACKAGES OF QUINOA ENJOY DAN:

QUINOA SALAD WITH CRANBERRIES FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20 -30

INGREDIENTS:

4 cups uncooked quinoa

5 cups broth

4 carrots, sliced

2 cups cranberries

2 cups sliced mushrooms

2 bell peppers, chopped

4 onions, chopped

1 tablespoon curry powder

3 cup lime juice

3/4-cup sliced almonds

1 bunch fresh cilantro

DIRECTIONS:

1.   Rinse the quinoa in cold water.

2.   In a sauce pan add quinoa and broth and bring to a boil.

3.   Simmer over medium-low for 15-20 minutes or until the stock is absorbed and the quinoa is ender.

4.   Scrape into a mixing bowl, and chill in the refrigerator until cold.

5.   Once cold, stir in the mushrooms, bell peppers, onion, curry powder, cilantro, lime juice, carrots, cranberries, and sliced almonds.

6.   Season with salt and pepper.

    ENJOY DAN:          BON-APPETITE!!

LAMB CHOPS THAT'S WHAT'S FOR DINNER ENJOY DAN

LAMB CHOPS MARINATED IN ROSEMARY AND THYME

                                                                         By CHEF DAN

Serves 2

INGREDIENTS:

4 lamb chops

1 tablespoon olive oil

1 teaspoon lemon zest

1 garlic clove mashed with a little salt to a paste

2 teaspoons fresh thyme

2 teaspoons fresh rosemary

1 teaspoon cayenne pepper

Salt and pepper to taste

DIRECTIONS:          (PRE-HEAT BROILER)

1.  In a bowl mix together oil, zest, mashed garlic, thyme rosemary, cayenne and salt and pepper.

2.  Rub the lamb chops with the marinate.

3.  Let set for at least 1 hour.

4.  Broil the lamb chops on the rack of a broiler pan 4-inches from the heat for 4-5 minutes on each side for medium-rare.

      ENJOY DAN:                       BON-APPETITE!!

ROSEMARY OIL FOR EVERY THING ENJOY DAN:

ROSEMARY OUT OF OUR GARDEN WITH GRAPE-SEED OIL

                                                                         By CHEF DAN

Makes 1 cup

INGREDIENTS:

1 cup grape-seed oil

6 spring’s fresh rosemary

DIRECTIONS:

1.  In a sauce pan over medium-low heat.

2.  Heat oil and add rosemary springs.

3.  Simmer for 2 minutes.

4.  Let cool.

5.  Use as you would any oil.

6.  Good for dipping bread in to.

 ENJOY DAN:                       BON-APPETITE!!

WOW!!!!!!!!!!! SWEET ONION TOPED WITDH PANKO MIXTURE ENJOY DAN:

SWEET ONIONS WITH CRISPY TOPPING by CHEF DAN:

Serves 4

INGREDIENTS:

3 onions, halved crosswise

2 cloves garlic, minced

1/2-teaspoon sea salt

1/2-teaspoon freshly ground black pepper

1/2-cup Panko

1/4-cup Parmesan cheese

2 tablespoon butter, melted

2 teaspoons fresh thyme or rosemary

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.  Line a baking pan with aluminum foil and spray with cooking spray.

2.  Coat cut-side of onions, with cooking spray.

3.  Add 1/4-teaspoon each of salt and pepper.

4.  Place onions cut –side down on prepared baking pan.

5.  Bake for about 40 minutes or until soft.

6.  Meanwhile in bowl, combine Panko, Parmesan cheese, garlic, thyme and remaining salt and pepper.

7.  Remove onion and turn over and sprinkle with Panko mixture.

8.   Top with melted butter.

9.   Bake for 25 to 30 minutes.

           ENJOY DAN:                  BON-APPETITE!!

CRAB CAKES WITH FRESH CRAB WOW!!!!!!ENJOY DAN:

CRAB CAKES FOR SABRINA’S 50^th BIRTHDAY by CHEF DAN:

Makes 10 crab cakes

 

INGREDIENTS:

 

1 pound lump crab meat

3 tablespoons butter, plus 1 tablespoon

2 shallots, chopped

2 eggs

1/2- teaspoon kosher salt

1/2-teaspoon garlic powder

2 tablespoons TRADER JOE’S Wasabi mayonnaise

1 teaspoon smoked paprika

2 teaspoon Worcestershire sauce

2 teaspoons dry mustard

2 teaspoons lemon juice

1/2-teaspoon Tabasco

1 cups Panko

 

DIRECTIONS:

 

1.   Heat 1 tablespoon of butter in a skillet over medium-heat,

2.   Add shallots and 1/2-teaspoon salt.

3.   Sauté for 2 minutes.

4.   Meanwhile mix all ingredients together, including shallots, except lump crab meat.

5.   Fold in the crab meat.

6.   Shape the crab mixture into patties.

7.   Fry in a skillet at medium-low heat with a small amount of oil until golden brown.

8.   Serve with lemon wedges

 

ENJOY DAN:                       BON-APPETITE!!