TURKISH CHICKEN KABOBS ON A TRAEGER GRILLENJOY DAN:

IZGARA TAVUK SIS KABABI) CHICKEN  KABOBS ON A TRAEGER GRILL

       (A TURKISH RECIPE)                                                                                            By CHEF DAN:

Serves 6

SKEWERS:

2 pounds boneless, skinless chicken breasts

1 green bell pepper

1 red bell pepper

1 red onion

1 pineapple

MARINATE:

1 cup plain yogurt

1/2-cup grape seed oil

3/4-cup soy sauce

1/4-cup Worcestershire sauce

2 tablespoon dry mustard

1/4- EACH cup lemon juice, and wine vinegar

2 garlic cloves, minced

2 teaspoon EACH smoked paprika, Tandoori powder, and Tamarac powder

DIRECTIONS:

1.   Cut chicken bell peppers red onion, and pineapple into 1–inch cubes.

2.   Place chicken in zip lock bag add marinate and refrigerate for 4 hours or overnight.

3.   Place all the vegetables in a separate bowl and refrigerate until marinate process is complete.

4.   Start layering onto skewers, chicken peppers, onion, and pineapple.

5.    Start the Traeger grill on smoke with the lid open until the fire is established about 5 minutes.

6.   Close lid and preheat for 15 minutes.

7.   Add skewers to the grill and smoke for 1-1/2-to 2 hours.

8.   Turn temperature to 300 degrees F and cook until internal temperature is 165 F.

9.   Should about 20-30 minutes.

10.                Remove from skewers and start eating.

FOODIST DAN:                                              BON-APPETITE!!

SLOW COOKED SPICY CHICKEN CHILI WITH CASHEWS ENJOY DAN:

SLOW COOKED SPICY CHICKEN CHILI WITH CASHEWS by CHEF DAN:

Serves 10-12

INGREDIENTS:

3 tablespoon olive oil

2 onions, chopped

4 garlic cloves, finely chopped

2 bell peppers, seeded and chopped

2 jalapeno peppers, stemmed, seeded and finely chopped

3 pounds boneless, skinless, chicken thighs cut into 1-1/2-cubes

2 (15.5 Oz) cans pinto beans

1 (15.5 Oz) can chili beans and sauce

1-cup strong black coffee

1 (28 Oz) can diced tomatoes

1 (12 Oz) bottle of dark beer

1/4-cup unsweetened, chocolate, chopped

1 cup roasted cashews

1 teaspoon sea salt.

CHILI SEASONING:

2 Tablespoons EACH cumin and chili powder

1 tablespoon EACH green smoked pepper, and red pepper powder, liquid smoke and oregano

DIRECTIONS:

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

2.   Add onions, garlic bell peppers jalapenos, and chicken thighs sauté for 5 minutes.

3.   Add chili seasoning and sauté for 2 minutes, stirring often.

4.   In a crock pot strayed with Pam; add the chicken thighs mixture on the bottom of the crock pot.

5.   Add all remaining ingredients, except cashews.

6.   Cook on low for 8 hours.

7.   The last 30 minutes add the roasted cashews.

FOODIST DAN:                                        HALLELUJAH!!

STUFFED BELL PEPPERS MY WAY WITH ORZO ENJOY DAN:

         STUFFED BELL PEPPERS MY WAY WITH ORZO by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon sesame oil

1 onion, chopped

3 garlic cloves

6 crimini mushrooms, sliced

4 cup vegetable broth

1-1/2-cup orzo

1/2-can water chestnuts

1/2-cup sharp Cheddar cheese

 1/4-cup EACH Pace Picante sauce and Salsa Verde

4 bell peppers red, green or yellow

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Cook orzo according to package directions with 4 cups vegetable broth

2.   Core peppers and bring a pot of water to a boil.

3.   Ad peppers and boil for 10 minutes or until pepper are soft.

4.   Remove from water and set inside a biking dish sprayed with Pam.

5.   In a skillet add oil over medium-high heat when sizzling.

6.   Add onion and garlic and sauté for 4-5 minutes.

7.   Add mushrooms and water chestnuts,  and cook another 3 minutes.

8.   Lower heat to medium and add cooked orzo, cheese and salsas.

9.   Warm all together until the cheese is melted.

10.                Stuff the cooked ingredients into the bell pepper until overflowing.

11.                Place in preheated oven and bake for 12-15 minutes.

FOODISH DAN:                                                 HALLELUJAH!!

MUSHROOMS SPINACH ANS BUTTERNUT SQUASH ENJOY DAN:

MUSHROOM SPINACH AND BUTTERNUT SQUASH LASAGNA by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 pounds butternut squash, cubed

2 tablespoons Balsamic vinegar

1 tablespoon Agave Nectar

1 onion, chopped

1 pound fresh spinach, steamed and chopped

 1 pound crimini mushroom coarsely chopped

2 garlic cloves, chopped

1/4-cup EACH fresh basil, and sage

1 tablespoon EACH Truffle oil, red wine and curry powder

2 tablespoon EACH butter and vegetables broth

1 teaspoon nutmeg

Sea salt and fleshly ground black pepper to taste

48 ounces ricotta cheese

3 cups EACH fresh Mozzarella cheese, and grated Parmesan cheese

36 no boil lasagna noodles

3 eggs

DIRECTIONS:   (PREHEAT OVEN TO 350 f)

1.   In 1X13X2.5 backing dish sprayed with Pam.

2.   Add cubed squash in the baking dish and add balsamic vinegar, agave nectar with a sprinkle of chopped onion.

3.   Roast for 45 minutes or until squash is soft, set aside.

4.   In skillet add butter, and Truffle oil over medium heat when sizzling.

5.   Add chopped mushrooms, basil, sage, garlic, curry powder, sauté for 4 minutes; add red wine, broth and sauté for 2 more minutes, set aside.

6.   Chop the steamed spinach and add nutmeg salt and pepper, set aside.

7.   Combine ricotta, mozzarella cheese, Parmesan and eggs in a bowl.

8.   Spread 2 cups of the cheese mixture on the bottom of the pan evenly.

9.   Place 9 noodles (3 rows of 3 overlapping in the pan to cover.

10.                On top of the noodles, 3 cups cheese mixture.

11.                Put the spinach evenly on the cheese layer.

12.                Add 9 noodles, 3 cups cheese and the mushrooms.

13.                Add 9 noodles, 3 cups cheese and the squash.

14.                Add 9 noodles and the remaining cheese on top.

15.                Cover and bake in preheated oven for 35-40 minutes.

16.                Uncover and bake 25-30 minutes longer or until cheese browns.

FOODIST DAN:                    BON-APPETITE!!!

OVEN ROASTED SWEET POTATOES ENJOY DAN:

              OVEN ROASTED SWEET POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

3 medium size sweet potatoes

3 fresh rosemary springs

1/4- EACH teaspoon sea salt, and black pepper

4 teaspoons butter

1-teaspoon EACH ground ginger, nutmeg, and cinnamon

4 tablespoon honey

2 garlic cloves

 8 ounces pecan halves

DIRECTIONS:  (PREHEAT TO 350 F)

1.   Place the butter on a rimmed baking sheet.

2.   Transfer t preheated oven until melted.

3.   Meanwhile, peel the sweet potatoes and into 1-inch chunks.

4.   Add reaming ingredients and toss to combine.

5.   Roast, stirring occasionally until sweet potatoes are soft about 50-60 minutes.

FOODIST DAN:                                           BON-APPETITE!!

THAI PEANUT CURRY NOODLES ENJOY DAN:

                       THAI PEANUT CURRY NOODLES by CHEF DAN:

Serves 4

NOODLES

1 (14 Oz) package of rice noodles

SAUCE;

1-cup, peanut butter

2 tablespoon EACH green curry paste and hoisin sauce

1 thumb-size fresh ginger, minced

1 tablespoon EACH soy sauce, cumin, brown sugar, Tandoori masala

1 (19 Oz) can Mae Ploy coconut milk

VEGETABLES:

1/2-cup frozen edamame, thawed

1 bell pepper, cut into thin stripes

1 (8 Oz) package snap sugar peas

1/2-cup broccoli floret

1/2-dry roasted peanuts

8 ounces chicken breast OR 8 ounces firm tofu

DIRECTIONS: (PRE-HEAT OVEN TO 400 F)

1.   Bring 3 cups water to a boil and add the noodles, let sit 20 minutes, then drain and set aside.

2.   If using the chicken breast; wrap in tin foil and bake in pre-heated oven for 20 minutes, if using tofu bake or fry your choice.

3.   Pour the coconut into a skillet and gently warm on medium-heat.

4.   Add peanut butter and melt, and then add the rest of the sauce, let simmer for 12-minutes.

5.   Add all the vegetables to the sauce, and let simmer for another 10 minutes.

6.   If using chicken remove from oven and let cool; then cut into bit size pieces and add them to the sauce, if using tofu cut  then add to sauce.

7.   Add rice noodles to the coconut, peanut butter sauce, toss to combine.

8.   Garnish with roasted peanuts.

FOODISH DAN:                                                     BON-APPETITE!!

PUMPKIN SOUP (SERVED IN THE PUMPKIN) for HE SOUP KITCHEN ENJOY DAN:

      PUMPKIN SOUP—(SERVED IN THE PUMPKIN)  for SOUP KITCHEN  by CHEF DAN

Serves30

INGREDIENTS:

13 POUNDS OF PUMPKIN

1/4-CUP BUTTER

5 ONIONS, SLICED THIN

10 POTATOES, PEELED AND CHOPPED

5 CARROTS, GRATED COURSE

4 CUPS LENTILS

15 CUPS CHICKEN BROTH

3 BAY LEAVES

3 CUPS HEAVY CREAM, OR HALF AND HALF OR COCONUT MILK

1 POUND KIELBASA OR MORE

DIRECTIONS:

1.       SLICE THE STEM OF THE PUMPKIN, 3 INCHES FROM THE TOP, RESERVE, SCRAPE OUT THE SEEDS AND MEMBRANES.

2.       BRUSH THE INSIDES WITH 2 TABLESPOONS OF MELTED BUTTER.

3.       TOP PUMPKIN WITH STEM AND BAKE IN SHALLOW PAN AT 375 DEGREE OVEN FOR 1-1/4 HOURS. LET COOL IN  PAN

4.       IN A HEAVY KETTLE, COOK ONION IN BUTTER UNTIL SOFT. ADD BROTH, POTATOES, CARROTS, LENTILS AND BAY LEAVES. SIMMER UNTIL VEGETABLES AND LENTILS ARE SOFT, ABOUT 20 MIN.

5.       DISCARD ANY LIQUID IN THE PUMPKIN AND SCOOP OUT PULP LEAVING 1/2 INCH THICK SHELL.

6.       WITH A IMMERSION BLENDER, PUREE PULP WITH VEGETABLE AND LENTIL MIXTURE UNTIL SOFT.

7.       STIR IN CREAM AND SALT AND PEPPER TO TASTE.

8.       SLICE THE SAUSAGE INTO 1/2-INCH ROUNDS. OVER MEDIUM HEAT, COOK UNTIL BROWNED.

9.       HEAT THROUGH AND POUR INTO PUMPKIN SHELL.

10.   SERVE WITH SAUSAGE AND SOME CRUSTY BREAD.

                                                             ENJOY DAN:                              hallelujah