TURKEY BURGERS WITH BLACK BEANS ENJOY DAN:

          DELICIOUS TURKEY BURGERS WITH BLACK BEANS by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound ground turkey

1 (15 Oz) can black beans, washed and rinsed

2 tablespoons onion, diced

1-1/2-tablespoon ketchup

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/4- EACH teaspoon paprika, and red pepper flakes

2 garlic cloves, minced

Black pepper to taste

4 hamburger buns, to serve

DIRECTIONS:

1.   Blend black beans and next 8 ingredients in a blender, blend until smooth.

2.   In a bowl place ground turkey and combine with black bean mixture.

3.   Shape into 4 patties.

4.   Pan fry. Broil, or gill until lightly browned and cooked through.

5.   About 5 minutes each side.

6.   My favorite topping are, lettuce, tomato, onion, pickles, ketchup, and mayo and sriracha.

ENJOY DAN:                                        SHARE LIFE LOVE AND FOOD!!

STEAMED SALMON IN THE COPPER CHEF SQUARE PAN ENJOY DAN:

STEAMED SALMON IN THE COPPER CHEF DEEP SQUARE PAN by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds fresh steelhead fillets

4 slices lemons, sliced

1 tablespoon olive oil

1 shallots, thinly sliced

1 thumb-size fresh ginger

2 garlic cloves, slivered

1 cup Each water, and white wine

2 tablespoon EACH tamarind, fish sauce and fresh tarragon

2 bay leaves

1/2 tablespoon black pepper

Kosher salt to taste

DIRECTIONS:

1.   In a Copper Chef, deep square pan, and oil and when sizzling.

2.   Add shallots, ginger, and garlic and sauté for 1 minutes.

3.   Set aside:

4.   In a bowl add tamarind and next 5 ingredients.

5.   Add shallot mixture and stir to combine.

6.   Spread half the sauce on a lightly oiled plate that will fit into the steamer.

7.   Pour the other half on the salmon; let marinate for 20 minutes.

8.   Fill the Copper Chef with water and wine, to sit below, but not touching the steamer basket

9.   Place the steamer basket In the Copper Chef pan and place the slices of lemon, and tamarind sauce on the plate in the basket.

10.                Over high-heat; cover, bring to a boil and cook 5-9 minutes or until opaque.

11.                Carefully remove the steaks with spatula to a serving plate.

12.                Spoon remaining sauce over the steaks.

13.                Serve jasmine rice.

ENJOY DAN:              SHARE LIFE LOVE AND SLOW THE FORK DOWN!!

BAKED HONEY GARLIC CHICKEN ENJOY DAN:

                    BAKED HONEY GARLIC CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon sesame oil

1 teaspoon EACH dried thyme, dried oregano, and smoked paprika

1/2-teaspoon sriracha

1 tablespoon lime juice

4 (4 Oz) boneless, skinless chicken breast tenders

Sesame seeds and scallions for garnish

FOR HONEY GARLIC SAUCE:

1/2-cup honey

4 garlic cloves, minced

2 tablespoon light soy sauce

1 tablespoon corn starch

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   In a skillet over medium-heat when sizzling.

2.   Add honey, garlic, and soy sauce.

3.   in a bowl combine cornstarch and 1/4-cup water.

4.   Add to skillet.

5.   Add 1 tablespoon sesame oil, and next 5 ingredients.

6.   Stir into the skillet until thickened, about 1-2 minutes.

7.   Set aside.

8.   Season chicken with salt and pepper.

9.   in an oven-proof skillet over medium-high heat and when sizzling.

10.                Add 1 tablespoon sesame oil, sear chicken tenders and cook until golden brown about a total of 6-8 minutes.

11.                Pour the sauce over the chicken and transfer to the oven.

12.                Bake until chicken is cooked through, about 20 minutes.

13.                Heat broiler.

14.                Spoon sauce over chicken and broil 2 minutes.

15.                Garnish with sesame seeds and scallions.

ENJOY DAN:                               SHARE LIFE LIVE AND FOOD!!

ORZO SALAD FOR THE SOUP KITCHEN ENJOY DAN:

         ORZO SALAD FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

INGREDIENTS:

6 cups orzo

2 (15 Oz) cans garbanzo beans, drained and rinsed

2 cups cherry tomatoes, halved

2 onions, finely chopped

5 carrots, diced finely

1/4-teaspoon EACH dried mint and dried basil

1 teaspoon fresh tarragon

2-cups Red Wine Vinaigrette, recipe follows

Salt and black pepper to taste

RED WINE VINAIGRETTE:

1-1/2-cups red wine vinaigrette

1/2-cup lemon juice

1 tablespoon honey

3-teaspoons salt

1 teaspoon black pepper

1-1/2-cups vegetable oil

DIRECTIONS:

1.   In a stock pot of lightly salted water.

2.   Bring to a boil and add orzo and cook 8-10 minutes or until al dente.

3.   Drain and rinse with cold water.

4.   Transfer orzo t a salad bowl.

5.   Toss the orzo with beans and next 9 ingredients.

6.   Toss with enough vinaigrette t coat.

RED WINE VINAIGRETTE:

1.   Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.

2.   With the machine running, gradually blend in the oil.

3.   Season with salt and pepper to taste.

ENJOY DAN:                                        SHARE LIFE LOVE AND FOOD!!

SOOTHING ITALIAN WEDDING SOUP ENJOY DAN:

                   SOOTHING ITALIAN WEDDING SOUP by CHEF DAN:    

6-8 severing’s

INGREDIENTS:

2 cups concioni (seashell shape)

2 tablespoons olive oil, divided

6 cups vegetable broth

1 onion, finely spiralized

2 garlic cloves, minced

2 carrots, spiralized

1 head Napa cabbage, spiralized

1 zucchini, spiralized

1 cup broccoli, florets

1 (15 Oz) package of kale

1 tablespoon EACH dried oregano, dried basil, dried parsley

2 tablespoon lemon juice

Seas salt and freshly ground pepper to taste

DIRECTIONS:

1.   Heat 2 tablespoons olive oil over medium-high heat and when sizzling.

2.   Add onion, garlic, carrots, and sauté for 5 minutes.

3.   Add dried oregano, basil, parsley, and sauté 1 minutes.

4.   Stir in broth and bring to a boil.

5.   Add Napa cabbage, zucchini, and kale; reduce heat and simmer for 10 minutes.

6.   Add noodles and simmer for 30 minutes.

7.   Turn off heat and season with salt and pepper to taste

8.   Add lemon juice and serve.

ENJOY DAN:                         SHARE LIFE LOVE AND FOOD!!

HOMEMADE PALEO GRANOLA ENJOY DAN:

           HOMEMADE PALEO GRANOLA MY WAY by CHEF DAN:

Makes about 5 cups:

DRY INGREDIENTS:

2 cups sliced almonds

2 cups unsweetened Coconut Flakes

1 cup sunflower seeds

1 cup raw pumpkin seeds

1 cup dried infused apple with cinnamon

3 cups slivered almonds

1/2-cup dried craisins (from Costco)

1 tablespoon EACH ground cinnamon, ground ginger, ground cloves, and ground nutmeg

Top with semi sweet chocolate

WET INGREDIENTS:

1/2-cup raw honey

 1/4-cup Pure Maple Syrup

3 tablespoons pure vanilla

1/2-cup melted coconut oil

DIRECTIONS: (PREHEAT OVEN TO 325 F)

1.   Mix all dry ingredients in a bowl except chocolate

2.   Stir in wet ingredients:

3.   Line a baking sheet with foil.

4.   Bake for 20 minutes.

5.   Remove after 15 minutes and stir.

6.   Place back in the oven and bake for 10 minutes longer.

7.   Let cool and to with semi-sweet chocolate.

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SUPER BOWL CROCK POT MEXICAN CHEESE DIP ENJOY DAN:

        SUPER BOWL CROCK POT MEXICAN CHEESE DIP by CHEF DAN:

Serves 8-10

INGREDIENTS:

1 tablespoon olive oil

1 onion, diced

2 tablespoon taco seasoning

1 cup shredded Monterey jack cheese

1 cup shredded pepper jack cheese

1 cup shredded Mozzarella cheese

2 (10.5 Oz) cans TO*TEL diced tomatoes with green peppers

1 (16 Oz) jar Salsa Verde

1 (15 Oz) cans refried beans

1 (10.75 Oz) can cream of mushrooms soup

1 onion, diced

1 tablespoon chili powder

2 jalapenos, diced

A handful fresh cilantro, chopped

2 big bags Tortilla chips

DIRECTIONS:

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

2.   Add onion and sauté for 4 minutes.

3.   Add taco seasoning and sauté for 1 minutes.

4.   Add to crock pot, followed by diced tomatoes, and next 6 ingredients and 1/2-the cilantro.

5.   Sprinkle top with cheeses and cover the top.

6.   Cook in crock pot on high for 2 hours on low for 4 hours.

7.   Then mix well and add remaining cilantro.

8.   Serves with Tortilla chips.

ENJOY DAN:                                    SHARE LIFE LOVE AND FOOD!!