CREAMY ITALIAN CHICKEN FOR THE SOUP KITCHEN ENJOY DAN:

    CREAMY ITALIAN CHICKEN FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40       

INGREDIENTS:

48 chicken thighs

22 cup chicken broth

1 (40 Oz) can cream of mushroom soup

1 (40 Oz) can cream of chicken soup

1 large tub of sour cream

4 cup Italian salad dressing

1 (20 Oz) can mushrooms

1/3- cup lemon juice

Hot cooked egg noodles

RUB;

1 teaspoon EACH garlic salt, onion salt, oregano, thyme, paprika, and black pepper

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   In a bowl add all rub ingredients and combine.

2.   In a prepared baking add thighs and rub with rub ingredients.

3.   Bake for 1 hour or until the skin is crispy and internal temperature is 65 F

SOUP:

In a soup pot combine broth, and next 6 ingredients.

Bring to a boil, cover and simmer for 1 hour.

Add baked chicken thighs and simmer for 30 minutes.

Cook pasta according to package directions:

Add to stock pot and simmer 15 minutes.

ENJOY DAN:                                               SING SONGS & PLANT SEEDS!!

CREVETTES au VERMOUTH (SHRIMP WITH VERMOUTH) ENJOY DAN:

CREVETTES au VERMOUTH (SHRIMP WITH VERMOUTH) by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pound shrimp

1 ounce butter

1 ounce olive oil

1/2-teaspoon Seasoned Pepper Medley

1 garlic clove, mince

1/4-cup dry vermouth

2 tablespoons lemon juice

1/2-teaspoon kosher salt

2 tablespoons fresh snipped chives.

DIRECTIONS:

1.   Blend the butter & oil in a skillet over medium-high heat when sizzling.

2.   Add shrimp, garlic, salt & pepper.

3.   Sauté until golden red and well done.

4.   Raise the heat to high, add lemon juice and vermouth and cook 1 minute.

5.   Shacking constantly.

6.   Top with fresh snipped chives.

ENJOY DAN:                                      SING SONG & PLANT SEEDS!!

MALON PROSCIUTTO AND ARUGULA SALAD ENJOY DAN:

     MELON PROSCIUTTO AND ARUGULA SALAD by CHEF DAN:

Serves 8

INGREDIENTS:

1 bunch fresh arugula, washed and dried

1/2-sliced watermelon, cut into 1/2-inch dice

1/2-sliced seeded honeydew melon, cut into 1/2-inch dice

1/2-red onion thinly vertically sliced

8 thin strips of prosciutto cut into stripes

1/4-cup champagne vinegar

3 tablespoon olive oil

2 garlic cloves, minced

1 Serrano pepper thinly

1-teaspoon Dijon

Sea salt and freshly ground pepper to taste

1 tablespoon fresh herbs, chives, basil or cilantro

1 cup walnuts, chopped

DIRECTIONS:

1.   In a mixing bowl combine, vinegar, garlic cloves, Serrano pepper, mustard, salt & pepper.

2.   While continuously whisking the vinegar mixture, add the oil in a slow steady stream, until completely emulsified.

3.   Whisk in the herbs and set aside as you prepare the salad.

SALAD:

In a salad bowl combine the melons, arugula, onion, prosciutto, and walnuts.

Add vinegar mixture.

Toss gently to combine; all ingredients should be well coated with the vinaigrette.

ENJOY DAN:                                  SLOW THE FORK DOWN!!

SPICY TURKISH BAHARAT BEEF STEW ENJOY DAN:

            SPICY TURKISH BAHARAT BEEF STEW by CHEF DAN:

Serves 3-4

INGREDIENTS:

1 pound lean stewing meat, cubed

3 carrots, sliced on the bias into 4-inch lengths

1 onion, roughly chopped

4 garlic cloves, roughly chopped

1 leek, thinly sliced, only white bottom section

1 red bell pepper, roughly chopped

1 (14.Oz) can diced tomatoes

10 fingerling potatoes, unpeeled

1 tablespoon Baharat (recipe to follow)

Sea salt and freshly ground black pepper to taste

2 tablespoons olive oil

4 cups beef broth

Slice scallions and cilantro for garnish

DIRECTIONS:

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

2.   Add beef, Turkish Baharat and next 6 ingredients.

3.   Stir fry until the meat has browned and the spices are aromatic.

4.   Takes about 4-5 minutes.

5.   Set aside.

6.   In the same pot sauté the onion until translucent about 4 minutes.

7.   Add garlic, leeks, bell pepper, and sauté for 2 minutes.

8.   Then add broth and the rest of the vegetables and tomatoes bring to a boil.

9.   Cover then simmer for 10-15 minutes.

10.                Add meat back into the pot and cook for 5 minutes.

11.                Season with salt and pepper.

12.                Garnish with scallions and cilantro.

BAHARAT:

1 teaspoon EACH paprika, cayenne pepper, turmeric powder, cumin seeds, coriander seeds, cloves, black pepper and cinnamon.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS!!

CROCK POT CURRY CHICKEN FOR THE SLOW FOOD POTLUCK ENJOY DAN:

CROCK POT CURRY CHICKEN FOR THE SLOW FOOD POTLUCK IN GREENBANK

                                                                                                    By CHEF DAN:

Serves 12

INGREDIENTS:

3-4 pound skinless, boneless chicken breasts cut into cubes

2 tablespoon coconut oil

1 tablespoon EACH Garam Masala, and cumin seeds

2 tablespoon yellow curry paste

1 (19.5 Oz) can Mae Ploy coconut milk

1 (10.5 Oz) can RO**TEL diced tomatoes with green chilies

3 garlic clove, minced

1 thumb-size fresh ginger, grated

2 teaspoons EACH turmeric, sumac, berbere and coriander

2 onions, chopped

2- Bell peppers, diced

1 cup chicken broth

Season with sea salt and freshly ground black to taste

DIRECTIONS:

1.   Heat the coconut oil in the Crockpot and when hot.

2.   Add Garam Masala, cumin seeds and curry paste, gently heating them until the seeds begin to crackle.

3.   This will infuse the oil and gently roast the spices.

4.   Add coconut milk, and next 7 ingredients.

5.   Add chicken, onions and bell peppers, broth, season with S. & .P.

6.   Make sure everything is thoroughly mixed together and cover.

7.   Cook on high for 4 hours or the way I prefer on low for 7-8 hours.

ENJOY DAN:                                    SLOW THE FORK DOWN!!

SHRIMP STUFFED AVOCADOS ENJOY DAN:

                           SHRIMP STUFFED AVOCADOS by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound cooked shrimp, & deveined and coarsely chopped

1/2-Walla Walla sweet onion, chopped

3 tablespoon Paleo mayonnaise, (recipe to follow)

3 teaspoon capers, drained

1/2-peeled and diced cucumber

2 radishes, diced finely

1/2-red bell pepper, diced finely

1 tablespoon fresh basil, chopped

2 teaspoon EACH Dijon mustard, & lemon juice

3/4-teaspoon EACH dried tarragon, and marjoram leaves

1/8 teaspoon Sichuan pepper

2 ripe avocados, halved and pitted

DIRECTIONS:

1.   In a bowl combine first 13 ingredients.

2.   Spoon into avocado halves.

3.   Serve immediately.

PALEO MAYONNAISE:

1 egg

1 tablespoons lime juice

1 garlic clove, chopped

1/2-teaspoon EACH ground mustard and kosher salt

1 cup avocado oil

DIRECTIONS:

1.   Put the egg in the food processor and process until blended.

2.   Add all ingredients;

3.   While the processor is running, Very slowly drizzle the oil into the mixture.

4.   Add until it starts to emulsify and thickens...

5.   Pour into a Mason jar with lid and keep in the refrigerator.

ENJOY DAN:                                                              SLOW THE FORK DOWN:

BAKED CHICKEN TENDERS WITH WALLA WALLA SWEET ONIONS ENJOY DAN:

BAKED CHICKEN TENDERS WITH WALLA WALLA SWEET ONIONS

                                                                                           By CHEF DAN:

Serves 4

INGREDIENTS:

1.5 pounds chicken tenders

1/4-cup almond meal

1-Walla Walla sweet onion, sliced

3 garlic cloves, sliced

1 tablespoon olive oil

Kosher salt and freshly ground black pepper to taste

2 tablespoon fresh snipped chives

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place chicken and almond meal in a zip-lock bag and toss to coat.

2.   Shake off excess almond meal.

3.   On a prepared baking sheet, chicken, onions, garlic, salt & pepper.

4.   Drizzle with olive oil.

5.      Bake for 40-45 minutes.

6.   Sprinkle with chives.

7.   Serve with fresh fruit.

ENJOY DAN:                                 SING SONG & PLANT SEEDS!!