SHREDDED CHICKEN AND RED AVOCADO QUINOA PILAF ENJOY DAN:

             CHICKEN AND AVOCADO RED QUINOA PILAF by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons lemon juice

1/4-fresh basil

3/4-teaspoon fresh ground black pepper

2 ripe fresh avocados, peeled, seeded and cut into chunks

2 tablespoons coconut oil

1/2-onion, diced

2 garlic cloves, minced

3 carrots, diced

1 red bell pepper, roasted

1 cup quinoa

2 cups chicken broth

1 tablespoon Italian seasoning

1 teaspoon fresh sage, chopped

2 cups shredded cooked chicken meat

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Place chicken breast in boiling water, reduce heat and simmer 15 minutes, drain and set-aside.

2.   When chicken has cooled, with a fork shred cooked chicken.

3.   Mix lemon juice, basil, and 1/2-teaspoon black pepper.

4.   Place avocado in a bowl and drizzle lemon juice mixture.

5.   Toss and set aside.

6.   Heat the coconut oil in a sauce-pan over medium-heat when sizzling.

7.   Add onion, garlic, carrots, and bell pepper, sauté for 5 minutes.

8.   Add the quinoa, chicken broth, Italian seasoning, and fresh sage.

9.   Bring to boil, reduce heat to medium-low, cover and simmer until the liquid has absorbed and the quinoa is tender about 15-20 minutes.

10.                Stir in cooked chicken and season with salt and pepper.

11.                Place quinoa mixture in a bowl.

12.                Add avocado and toss gently.

ENJOY DAN:                                     BON-APPETITE!!

PEAR SALAD WITH TOASTED WALNUTS AND GORGONZOLA DRESSING ENJOY DAN.

PEAR SALAD WITH WALNUTS AND GORGONZOLA DRESSING by CHEF DAN:

Serves 4

INGREDIENTS:

4 cups Napa or leaf lettuce, or romaine, trimmed washed and dried

2 ripe pears, cored and sliced

3 tablespoons apple cider vinegar

1/4-teaspoon sea salt

2 tablespoon walnut oil

1/2-teaspoon dried tarragon

1 tablespoon honey

1/2-cup plain yogurt

1/2-teaspoon Dijon mustard

3/4-cup gorgonzola, crumbled

1/2- cup walnuts, toasted

Garnish with fresh chives

DIRECTIONS:

1.   Mix vinegar, salt, tarragon, honey, yogurt, and Dijon mustard in a blender.

2.   Very slowly pour in the oil while processor is on.

3.   Process until emulsion forms.

4.   Taste and adjust seasoning.

5.   Toss greens with most of vinaigrette.

6.   Decorate with pear slices and crumbled cheese.

7.   Top with toasted walnut and chives.

8.   Drizzle the last of the vinaigrette over the top.

ENJOY DAN:                                            BON-APPETIT!!

CHEESE FONDUE ENJOY DAN:

                           CHEESE FONDUE by CHEF DAN:

Serves 8-10

INGREDIENTS:

2 garlic cloves

1 pound Swiss cheese, diced

1-1/2-tablespoons flour

1 cup white wine, (such as Pinot Grigio)

Pinch of nutmeg

Splash of smoked paprika

Sea salt and fresh ground black pepper to taste

2 tablespoon kirsch (cherry brandy

1-loaf Clabatta bread, cut into 1-inch cubes

DIRECTIONS:

1.   Rub the insides of the fondue pot with the garlic cloves.

2.   Dredge the chafing cheese in the flour and set aside.

3.   Pour wine in the dish and heat.

4.   When wine is heated, add the coated cheese.

5.   Bring to a slow simmer, stirring with as whisk until the cheese is melted and well blended with the wine. Season with nutmeg, paprika, salt and pepper.

6.   When ready to serve, whisk in kirsch.

7.   Serve with Clabatta cubes.

ENJOY DAN:                                    BON-APPETIT!!

MUSHROOM SOUP FOR VALENTINES DAY DINNER ENJOY DAN:

MUSHROOM SOUP FOR VALENTINES DAY DINNER by CHEF DAN:

Serves 2

INGREDIENTS:

6 crimini mushrooms

1/2- onion, chopped

2 scallions, bias-sliced into 1/2-inch lengths

1 tablespoon butter

16 ounces chicken stock

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a skillet add butter over medium-high heat when sizzling.

2.   Add onion, scallions and sauté for 4-5 minutes.

3.   Cut 3 mushroom into small pieces.

4.   Add mushrooms to the onions and sauté for 4 minutes.

5.   Add chicken stock and stir, scrapping the bottom of the pan to loosen bits of onions stuck to the bottom.

6.   Season with salt and pepper to taste.

7.    Add reaming mushroom cut some into fourths and into smaller pieces.

8.   Let simmer for 15 minutes.

9.   Serve in bowl and enjoy.

ENJOY DAN:                                                 BON-APPETITE!!

VALENTINE DINNER FOR MY SWEETHEART: SEA SCALLOPS ASPARAGUS AND QUINOA ENJOY DAN:

                       VALENTINE DINNER FOR MY SWEETHEART:

PAN ROASTED SEA SCALLOPS ASPARAGUS AND QUINOA by CHEF DAN:

Serves 2

INGREDIENTS:

1/2- pound sea scallops

1 cup quinoa

2 cups chicken

1/2-pound asparagus

1 tablespoon olive oil

1-tablespoon butter

Sea salt and freshly ground black pepper to taste

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Combine quinoa with chicken stock.

2.   Bring to a boil, cover and simmer for 15 minutes.

3.   Snap the ends off the asparagus, and arrange on a prepared baking sheet.

4.   Drizzle with olive oil, season with salt and pepper to taste.

5.   Bake in pre-heated oven for 10 minutes.

6.   Meanwhile in a fry pan heat butter over heat, when sizzling.

7.   Season scallops with salt and pepper to taste.

8.   Add scallops and fry 1 minute on each side for rare.

9.    2-3 minutes for well done.

10.                Remove asparagus from oven.

11.                Fluff quinoa.

12.                Set a 1/2-cup quinoa on a plate.

13.                Add scallops on top.

14.                Add asparagus in a crisscross design.

ENJOY DAN:                                                BON-APPETITE!!

MEATBALL SOU[P FOR THE SOUP KITCHEN ENJOY DAN:

MEATBALL SOUP WITH PASTA FOR THE SOUP KITCHEN by CHEF DAN:

Serves 40

INGREDIENTS:

5 cup uncooked ziti pasta

5 (16 Oz) packages of frozen meatball, thawed

5 (15.5 Oz) cans cannellini beans

22 cup vegetable broth

1 (50 Oz) can diced tomatoes

10 carrots, sliced

4 (14 Oz) can meatless spaghetti sauce

1 (8 Oz) package of baby portabella mushrooms, sliced

2 packages frozen peas

5 bay leaves

DIRECTIONS:

1.   Cook pasta.

2.   Combine all ingredients in a stock pot and bring to a boil.

3.   Reduce heat cover and simmer for 1 hour.

4.   Add cooked pasta and heat through.

5.   Season with salt and pepper.

6.   Remove bay leaves and serve.

ENJOY DAN:                BON-APPETITE!!

BARLEY RISOTTO WITH MARSALA AND SHITAKE MUSHROOMS ENJOY DAN:

           BARLEY RISOTTO WITH MARSALA AND SHITAKE MUSHROOMS

                                                                                                   By CHEF DAN:

Serves 4-6

INGREDIENTS:

1/4-cup dried shitake mushrooms

2 teaspoon olive oil

2 teaspoon butter

1 onion, finely chopped

2 garlic cloves, smashed

1/4-cup fresh snipped chives

1/2-cup barley

1/3-cup Marsala wine

4 cups vegetarian broth plus I cup water

1/4-cup grated Parmesan cheese

1 pinch sea salt and freshly ground black pepper

DIRECTIONS:

1.   In a Dutch oven add broth and water bring to a boil and add the Shitake mushrooms.

2.   Remove from heat and let mushrooms sit for 20 minutes.

3.   Remove from pot and coarsely chop.

4.   Meanwhile in a skillet over medium-heat add oil and butter when sizzling.

5.   Add onion and sauté for 4 minutes.

6.   Add garlic and sauté for 1 minute.

7.   Add chopped mushroom, barley and chives; stir until barley is golden brown.

8.   Add Marsala and cook until Marsala it’s completely evaporated.

9.   Reduce heat to medium-low, add I cup of the broth to the barley and cook stirring frequently, until liquid is almost evaporated.

10.                Add another cup of broth and continue this step until the barley is tender and chewy, but still form in the center.

11.                There should be some liquid left in the skillet.

12.                You don’t want all the liquid absorbed.

13.                Takes about 40 minutes.

14.                Take off the heat and stir in Parmesan cheese.

15.                Season with and pepper.

ENJOY DAN:                                        BON-APPETITE!!