PAN SEARED CHICKEN WITH ROESEMAYR VIN BLANC AU BEURRE ENJOY DAN:

PAN SEARED CHICKEN WITH ROSEMARY VIN BLANC AU BEURRE by CHEF DAN:

Serves 2

INGREDIENTS:

2- bone in chicken breast, brine

Salt & pepper to taste

3-cloves garlic, smashed

2/3-cup dry white wine

1/2-cup chicken stock

2.5” piece rosemary

2-tablespoons coconut milk

4-tablespoons cold butter

Spring of rosemary for garnish

MARINATE:

2-tablespoons honey

1-tablespoons olive oil

5 tablespoons soy sauce

2-teaspoons EACH Worcestershire sauce & mirin

1-teaspoon dried oregano

1/2-teaspoon black pepper

MARINATE:

1.   Place all marinate ingredients in a Ziploc bag squeeze to mix.

2.   Add chicken & mandate for 2 -hours or more.

CHICKEN-(PREHEAT OVEN TO 375 F)

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

2.   Remove chicken breasts from marinate & pat dry.

3.   Season with pepper only.

4.   Place breast skin-side down, brown well about 5-7 minutes.

5.   Flip & cook 3-5 minutes.

6.   Place in the oven & cook 8 minutes or until temperature is 165F.

7.   Remove from oven & place on a plate, cover aluminum foil.

8.   Pour off about 2 teaspoons oil out of skillet.

9.   Saute garlic in the hot skillet, stirring constantly for 1 minute.

10 Add wine to deglaze &whisk to scrape off all the buttery bits.

11 Rise heat to high & let reduce to 1/2-about 5 minutes.

12 Add chicken stock & rosemary, cook for 4 minutes.

13 Remove from heat & add coconut milk + 1-tablespoon cold butter.

14 Whisk constantly to dissolve the butter in the sauce.

15 Replace on low heat & add third tablespoon butter, whisk.

16 Place on low heat a add remaining butter, whisk.

17 Strain the sauce using a fine mesh strainer & serve immediately.

18 Garnish with rosemary.

EJOY DAN:                                       EAT HEALTHY EAT CHICKEN!!!                       

                 EASY ST. PATRICKS DAY BAILEYS POKE CAKE by CHEF DAN:

FEEDS ABOUT 15

INGREDIENTS:

1-box of your favorite chocolate cake

All necessary ingredients to make boxed cake (found on back of box)

SYRUP:

1-(14 Oz) can sweetened condensed milk

1/3-cup heavy cream

1/3-cup unsweetened cocoa powder

1/3-cup Baileys

BAILEYS BUTTERCREAM FROSTING:

1-cup butter, room temperature

1/2-cup Baileys

1/4-cup unsweetened cocoa powder

1/2-teaspoon salt

Chocolate syrup or a sprinkle of mini chocolate

DIRECTIONS:(PREHEAT OVEN TO 360 f)

1.   Spray a 9-x-13” pan & line with parchment paper.

2.   Mix cake mix according to package directions.

3.   Pour batter into prepared cake pan.

4.   Bake for 25 minutes or until cake is done.

5.   Let cool about 15 minutes.

6.   Make the chocolate Bailey syrup by whisking all ingredients in a bowl.

7.   Use back of a wooden spoon (about 1/2-inch wide.

8.   To poke holes about 1-inch apart all over the cake.

9.   Pour syrup all over the cake, spreading syrup filling all over the cake.

10 Place in refrigerator to chill for 1-hour.

11 Make the frosting by combining the butter & about 1/2-of the powdered sugar together in a bowl of a stand mixer attachment.

12 (or hand mixer).

13 Add Baileys, cocoa powder, vanilla & salt.

14 Mix in the remaining powdered sugar & mix until fluffy (4-minutes)

15 Spread frosting on cake & top with chocolate syrup or mini chocolate.

ENJOY DAN:                                     STAY STRONG & BEAT CANCER!!!

lORI'S POKE CAKE WITH BAILEY'S ENJOY DAN:

                 LORI’S POKE CAKE WITH BAILEY’S by CHEF DAN:

WOW serves a bunch

INGREDIENTS

2-cups all-purpose flour

2-cups sugar

3/4-cup natural unsweetened cocoa powder

2-teaspoons baking soda

1-teaspoon salt

2-eggs

3/4-cup milk

1-cup vegetable oil

1-cup Bailey’s Irish Cream liqueur, divided

1-teaspoon vanilla

3/4-cup boiling water

1-cup unsweetened condensed milk

3/4-cup semi sweet chips

WHIPPED TOPPING:

2-cups heavy whipping cream, cold

3/4-cup powdered sugar

1/4-cup natural unsweetened cocoa powder

2-tablespoons Baileys Irish cream

1/2-teaspoon vanilla

DIRECTIONS:(PREHEAT OVEN TO 300-F)

1.   Spray a 9x13 inch pan.

2.   Add all dry ingredients to a large bowl & combine.

3.   Add egg, milk, oil, 1/2-cup Irish Cream & vanilla to dry ingredients.

4.   Mix well.

5.   Slowly pour the boiling water into the batter, mixing well.

6.   Pour the batter into the cake pan & bake for 45 minutes or soooo.

7.   Remove cake from the oven & poke holes all over the cake.

8.   I used the wooden handle of a wooden spoon.

9.   While the cake is still warm, add the chocolate chips to bowl & set aside.

10 Add the sweetened condensed milk & remaining 1/2-cup Irish Cream.

11 In a microwave safe measuring cup, heat mixture until it begins to boil.

12 Pour over the chocolate chips & whisk until smooth.

13 Pour immediately over the cake & spread into the holes.

14 Set the cake in the fridge to cool & soak.

15 I did my cake part the day before so it could overnight.

16 Add the topping ingredients to a large mixing bowl.

17 Whip on high speed until stiff & peaks form.

18 Spread the whipping cream evenly over the cake.

19 Drizzle with chocolate syrup or sprinkles with mini chocolate chips.

ENJOY DAN:                                           STAY STRONG 

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!!!