PRAWNS WITH GREEN BEANS WOW!!!!! DAY FOUR ENJOY DAN:

TIGER PRAWNS WITH A BIT WITH GREEN BEANS by CHEF DAN:

Serves 2             (diet day four)

 

INGREDIENTS:

 

7 ounces Tiger prawns, shelled and deveined

2 tablespoons sesame oil

1 tablespoon red curry paste

5 garlic cloves, minced

1 jalapeño pepper, finely chopped

1 tablespoon sake

Juice of 1 Meyer lemon

3 ounces green beans cut on the bias in 1/2-inch lengths

Pinch of sea salt

 

DIRECTIONS:

 

1.    Heat a wok over high-heat, add sesame oil, and when hot.

2.    Add red curry paste and dissolve, then add garlic and jalapeño, and stir-fry for a few seconds.

3.    Then add prawns, sake, and Meyer’s lemon juice and stir-fry until prawns start to turn pink.

4.    Add beans, and mix together.

5.    When the prawns are all pink, season with salt.

 

ENJOY DAN:                            BON-APPETITE!!

 

CATFISH DAY THREE DIET ENJOY DAN:

BROILED CATFISH WITH MEYER’S LEMONS AND FRESH THYME by CHEF DAN: 

Serves 4    (DIET DAY THREE)

 

INGREDIENTS:

 

4 (6Oz) skinless catfish fillets

3 tablespoons olive oil

1 onion, sliced thick

2 teaspoons Jamaican Curry Powder

1 tablespoon fresh thyme leaves, torn

1 Meyers lemon, halved

Sea salt and crushed rainbow peppercorns

 

DIRECTIONS:

 

1.    Position a rack about 4–inches from the broiler and pre-heat the broiler.

2.    On a baking sheet lined with aluminum foil, add 1 tablespoon olive oil.

3.    Spread the onion slices in one layer and drizzle with another 1 tablespoon of olive oil.   

4.    Season with salt and pepper.

5.    Season catfish with on both sides with Jamaican Curry Powder.

6.    Add a little salt and pepper and thyme leaves.

7.    Place fillets on top of the onion slices.

8.    Squeeze the Meyer’s lemon juice over the fillets, and drizzle a little olive oil.

9.    Place in the oven and broil for about 6 minutes.

10. Rotate baking sheet from the front to the back and broil 4 more minutes.

11. Garnish with lemon wedges.

12.           Meyer’s lemons are a cross between a lemon and a mandarin orange.

 

ENJOY DAN:                         BON-APPETITE!!

DIET FOR 2013 QINOA AND SEASONED TURKEY TENDERLOIN ENJOY DAN:

            5 DAYS MENUS FOR 5 POUNDS LOSS OF WEIGHT by CHEF DAN:

 

DAY ONE---- QUINOA WITH PINE NUTS:

 

INGREDIENTS:

1 cup organic TRU-ROOTS whole grain Quinoa (from Trader Joe’s)

2 cups chicken broth

1/4-toasted pine nuts

1 tablespoon grape-seed oil

2 shallots, chopped

1/3-cup tarragon leaves, chopped

 

DIRECTIONS:

1.    Rinse quinoa.

2.    Combine 1-cup Ttru-Roots Quinoa with 2 cups water or broth in a pot.

3.    Bring to a boil.

4.    Turn heat on low, cover and cook for 15 minutes.

5.    Toast the pine nuts over medium-heat in a dry skillet until golden brown, 2 minutes.

6.    Remove and set aside.

7.    Heat oil in the same skillet over medium-high heat.

8.    Add shallots and cook stirring occasionally, about 5 minutes

9.    When Quinoa is done, fluff with a fork and transfer to a serving bowl.

10. Stir in pine nuts, shallots, and tarragon leaves.

11. Season with salt and pepper

 

DAY TWO:   MONTREAL TURKEY TENDERLOIN:

Serves 2

 

INGREDIENTS:

4 Ounces turkey tenderloin

1 tablespoon butter

1 garlic clove, minced

Sea salt and crushed rainbow peppercorns

A pinch of red chili peppers

1/4-teaspoon toasted dill seeds

 

DIRECTIONS:               (PRE-HEAT OVEN TO 350 DEGREES)

 

1.    In an oven- proof fry pan over medium-high heat add butter and when sizzling.

2.    Add garlic, red chili flakes, toasted dill seeds and salt and pepper.

3.    Cook for 1 minute add turkey loin and sear on all sides.

4.    Place fry pan on the pre-heated oven and bake about 12-15 minutes.

5.    Let cool for 5 minutes and cut on the bias into 1/4-pieces:

 

      ENJOY DAN:            HALLELUJAH!!

BUTTERMILK SALAD DRESSING WOW!!!!! ENJOY DAN:

                     BUTTERMILK DRESSING by CHEF DAN:

Makes 2-3 servings

 

INGREDIENTS

1 cup buttermilk

1/2-cup light mayonnaise

2 tablespoons lemon juice

1/2-teaspoon smoky paprika

1 scallion, finely sliced

1/2-teaspoon fresh tarragon

1/4-teaspoon dried dill

1/4teaspoon mustard powder

Coarse salt and freshly ground black pepper

 

DIRECTIONS:

 

1.   In a bowl add all ingredients together.

2.   Stir slowly until well incorporated.

3.   Pour in a Mason jar and shake vigorously.

 

     ENJOY DAN:                                HALLELUJAH!!

EASY GARLIC CHICKEN ENJOY DAN:

                                             GARLIC CHICKEN by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

4 boneless skinless chicken breast

6 garlic cloves, minced

3 tablespoons grape-seed oil

3 tablespoons brown sugar

1/4-cup Parmesan cheese

1/4-Panko bread crumbs

Salt and pepper to taste

 

DIRECTIONS:      (PRE-HEAT OVEN TO 425 DEGREES)

 

1.     In a sauce pan warm the garlic and oil together to blend the flavors.

2.      Remove from heat and stir in brown sugar.

3.     In a separate bowl add the Panko, and Parmesan cheese, mix to combine.

4.     Season the Panko mixture with salt and pepper.

5.     Dip the chicken breast in the oil, garlic, brown sugar mixture.

6.     Then coat with Panko, Parmesan cheese.

7.     Place chicken breast in a prepared baking dish.

8.     Bake in pre-heated oven for 30 minutes.

 

     ENJOY DAN:                                BON-APPETITE!!

WE GOT CAULIFOWER SO LETS EAT ENJOY DAN:

CAULIFLOWER CASSEROLE with PIZZA BLEND CHEESE by CHEF DAN:

Serves 4

                 Cooked n a Flameware casserole dish from Robbie@CookonClay.com

INGREDIENTS:

 

1 head cauliflower, broken into small florets

3 tablespoons butter, melted

1 onion, sliced

2 garlic cloves, peeled

1/2-cup Panko

2 cups milk

4 tablespoon flour

1 teaspoon red pepper flakes

2 cups, grated pizza blend, part-skim mozzarella, provolone, and mild cheddar cheese

 

 

DIRECTIIONS:      (PRE-HEAT OVEN to 350 DEGREES)

 

1.    Put cauliflower florets in a steaming basket.

2.    Cover and steam until tender 10-12 minutes.

3.    Drain and place in a Flameware casserole dish.

4.    Melt 1 tablespoon butter in a skillet over medium-high heat and when bubbly.

5.    Add onion and sauté for 5 minutes add garlic and cook 1 minute.

6.    Add to casserole dish with cauliflower.

7.    In the skillet add 2 tablespoons butter and red pepper flakes.

8.    Add flour and mix until smooth and thickened.

9.    Mix in the milk a bit at time stirring each time until smooth.

10. Cook, stirring constantly, over medium-heat until thick and creamy.

11. Add 1 cup cheese and stir until melted.

12.  Remove from heat and add salt and pepper.

13. Sprinkle mixture over cauliflower in the casserole dish.

14. Top with reaming cheese, and Panko.

15. Bake for 20 minutes, or until cheese is melted and bubbly.

 

16. YOU COULD ADD PASTA TO THE DISH IF DESIRED.

 

ENJOY DAN:                                   BON-APPETITE!!

 

CHICKEN BREASTS WRAPPED IN PROSCIUTTO WOW!!!!!!! ENJOY DAN:

PROSCIUTTO- WRAPPED CHICKEN BREASTS WITH GOAT CHEESE by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

4 boneless, skinless chicken breast

4 large, thin slices prosciutto

1 box frozen spinach, defrosted

3 tablespoons pine nuts, toasted

2 tablespoon olive oil

2 garlic cloves, grated or finely chopped

2 shallots, chopped

1 teaspoon fresh thyme

3/4-cup soft goat cheese

1 tablespoon fresh basil

Sea salt and freshly ground black pepper to taste

 

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

 

1.    In pre-heated oven spread I tablespoon olive oil on a baking sheet.

2.    Set aside.

3.    Wring out defrosted spinach in clean kitchen towel.

4.    Toast pine nuts in a dry frying pan.

5.    Heat 1 tablespoon olive oil in a skillet over medium-heat.

6.    Stir in shallots and cook for 3 minutes.

7.    Stir in garlic and thyme, salt and pepper and cook 2 minutes more.

8.    Transfer the shallot  mixture to a bowl.

9.    Mix in pine nuts, spinach, goat cheese, and basil.

10. Stir until well combined.

11. With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast.

12. Work your fingers into the slit, and expand the slit to form a pocket.

13. Season with salt and pepper.

14. Fill each pocket with a small amount of spinach mixture.

15. Flap chicken breast back over spinach mixture.

16. Wrap each breast with prosciutto to seal them, carefully covering the whole breast.

17. Place the chicken breast, seam side down, onto the prepared baking sheet.

18. Bake chicken for about 40 minutes, turning the chicken breast over after 20 minutes.

                          ENJOY DAN:                                HALLELUJAH!!