BAKED CHICKEN KIEV MY WAY ENJOY DAN:

                    BAKED CHICKEN KIEV MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken breasts

4 tablespoon butter

2 garlic cloves

Zest of 1 lemon

1 tablespoon lemon juice

1 tablespoon parsley, chopped

1 teaspoon EACH dried tarragon, and chives

Sea salt and pepper to taste

2 tablespoon almond flour

2 eggs, beaten

1/3-cup Panko

1 pinch cayenne pepper

DIRECTIONS (PREHEAT OVEN TO 375 F)

1.   Pound chicken breasts with a mallet to 1/4-inch thick.

2.   Mix together, garlic and next 5 ingredients.

3.   From into a paste using a mortar and pestle, add salt and pepper.

4.   Pound until it is a paste.

5.   Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.

6.   Freeze until firm or until the butter is firm.

7.   Coat the chicken with flour, dip into beaten eggs and coat with Panko.

8.   Press firmly to make sure Panko sticks.

9.   Return to the freezer for 15 minutes more.

10.                Bake chicken in a preheated oven for 30-40 minutes or until golden brown, and crisp.

11.                Plate the chicken and drizzle a bit of butter sauce over the top.

ENJOY DAN:                                       SHARING LIFE LOVE AND FOOD!!                

      

SWEET POTATO WITH POBLANO SAUCE ENJOY DAN:

    SWEET POTATO NOODLES WITH POBLANO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 sweet potatoes, peeled

1 (19 Oz) can Mae Ploy coconut milk

1 poblano pepper

2 cloves garlic, minced

1 jalapeno pepper

1/2-teaspoon EACH tandoori masala and garam masala

2 tablespoons lime juice

1 handful fresh cilantro, divided

1 teaspoon sea salt

2 tablespoon cornstarch

2 tablespoons olive oil

DIRECTIONS:

1.   On a gas stove top or BBQ. Flame poblano and jalapeno until the skin is blackened.

2.   Place in plastic bag for about 20 minutes, or until cool.

3.   With a spiralizer, spiral sweet potato using 3 mm blade.

4.   Peel off skin of the peppers and remove the stems.

5.   Combine poblano and next 5 ingredients and 1/2-the cilantro in a blender.

6.   Blend until just combined.

7.   Add coconut milk and blend until smooth.

8.   Pour mixture into a sauce pan over low-heat and bring to a simmer.

9.   Add salt and stir.

10.                Remove 1/2-cup sauce and pour into a bowl.

11.                Whisk in tapioca starch until smooth and thick.

12.                Pour mixture into sauce pan mixture to incorporate until sauce is thickened.

13.                Simmer for 10 more minutes.

14.                In a separate skillet, heat oil over medium-heat.

15.                Add spiralized sweet potatoes and cook until tender, stirring occasionally.

16.                Top with remaining cilantro.

ENJOY DAN:                          SING SONGS AND EAT THE PALEO WAY!!

GINGER SESAME CHICKEN THIGHS IN THE CROCK POT

     GINGER SESAME CHICKEN IN THE CROCK POT by CHEF DAN:

Serves 10-12 Randy’s tree farm workers

INGREDIENTS
20 bone-in-chicken thighs

3 tablespoons sesame oil

Cooking spray

3/4-cup EACH soy sauce, honey, hoisin sauce, and chicken broth

1 thumb-size fresh ginger, peeled and minced

3 garlic cloves, minced

1-1/2-teaspoon pepper

1 tablespoon sriracha

3/4-cup sesame seeds

DIRECTIONS:

1.   Us Pam to spray the crock pot.

2.   Lay the chicken thugs on the bottom of the cock pot.

3.   Pour all remaining ingredients into the crock pot, except sesame seeds.

4.   Cook on low for 6-8 hours.

5.   When cooked add sesame seeds.

ENJOY DAN:                               EAT LIVE AND SLOW THE FORK DOWN!!

MISO SHRIMP WITH SPICY MISO SAUCE ENJOY DAN:

          MISO SHRIMP WITH SPICY DIPPING SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound shrimp, shelled and deveined

2 teaspoon cornstarch  

2 teaspoons PLUS 2 tablespoons water

1/2-teaspoon sea salt

3 tablespoons spicy miso paste, recipe [e to follow

1/4-cup sake

2 teaspoons honey

3 scallions, sliced on the bias into 1/2-inch lengths

2 teaspoon sesame oil

2 garlic cloves, minced

1 thumb-size fresh ginger, grated

DIRECTIONS:

1.   Place the shrimp in a bowl with the cornstarch, 2 teaspoons water and salt and pepper.

2.   Let stand for 20 minutes.

3.   Mix the spicy miso sauce, sake, honey and 2 tablespoon water in a bowl.

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

5.   Add shrimp, and cook for 1 minute.

6.   Add garlic, ginger and scallions and sauté for 1 minute.

7.   Add prepared miso sauce mixture to the skillet.

8.   Reduce heat to medium-low and sauté 1 minutes longer.

9.   Serve over cooked jasmine rice.

SPICY MISO SAUCE: (MAKES 3 CUPS)

1 tablespoon sesame oil

1 cup miso paste

1/2-cup honey

3/4-cup mirin

1/3-cup sake

1/2-tablespoon EACH garlic powder, and ginger powder

1/4-cup lemon juice

1/2-tablespoon Siracha

DIRECTIONS:

1.   Place oil and next 6 ingredients in a pot and whisk until smooth.

2.   Cook the mixture over low heat; stirring constantly for 4-5 minutes.

3.   Add lemon juice, and Siracha sauce.

ENJOY DAN:                                   HEART AND SOUL IN THE KITCHEN!!

STUFFED BELL PEPPERS MY WAY ENJOY DAN:

                STUFFED BELL PEPPERS MY WAY by CHEF DAN:

Makes 4 stuffed peppers

INGREDIENTS:

1/4-cup olive oil

1 onion, finely chopped

2 stalks of celery, finely chopped

1-pound ground turkey

2 (10.5 Oz) cans RO*TEL tomatoes with juice

1 teaspoon EACH cinnamon, and paprika

2 tablespoon fresh mint, finely chopped

1 tablespoon fresh oregano, finely chopped

1/4-teaspoon sea salt

1 cup uncooked quinoa

4 bell peppers

1/2-cup sharp cheddar cheese

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Slice off the enough of the stem end of each bell pepper to expose the whole cavity.

2.   Remove the seeds and ribs from the pepper cavities and rinse with water.

3.   Bring a pot of water to a boil.

4.   Add peppers and boil for about 10 minutes or until soft.

5.   Remove from water and set inside a baking dish sprayed with Pam.

6.   In a skillet, heat oil over medium-high heat.

7.   Add onion, garlic, and celery and sauce for 4 minutes.

8.   Add ground turkey and cook until slightly browned.

9.   Add the RO*TE tomatoes, and next 4 ingredients; sauté 5 minutes.

10.                Add quinoa and simmer for 8-12 minutes.

11.                Use a spoon each pepper with meat mixture.

12.                Top with cheese.

13.                Add about 1/2-inch water to the baking dish.

14.                Bake in the preheated oven for about 20 minutes.

ENJOY DAN:                                             OLY-OLY-OXEN-FREE!!

SAUTEED GREEN BEANS WITH BRIT'S BLACK MARKET KIMCHI ENJOY DAN:

 SAUTEED GREEN BEANS WITH BRITT’S BLACK-MARKET KIMCHI by CHEF DAN:

Serves 6

INGREDIENTS:

1-pound green/string beans or haricot verts

2 garlic cloves, minced

2 tablespoons sun-dried tomatoes

2 tablespoons Britt's Black Market Kimchi

1 tablespoons liquid aminos (soy protein)

2 teaspoons honey

2 teaspoon toasted sesame oil

1 tablespoon olive oil for cooking

2 scallions, bias sliced into 1/2inch lengths

2 teaspoon toasted sesame seeds

sea salt and freshly ground black pepper to taste

DIRECTIONS:

1. Wash and trim the green/string beans; drain and dry.

2. stir together, garlic, and next 5 ingredients.

3. set aside.

4. heat oil in a skillet over medium-high heat and when sizzling.

5. add the string beans and sauté until the beans are lightly browned, should take about 5 minutes.

6. remove beans form the skillet and set aside.

7. heat the skillet again over medium-heat.

8. add garlic sauce mixture and sauté until sauce starts to bubble.

9. add the reserved beans; lower heat and mix well.

10.         remove from heat and stir in scallions.

11.         season with salt and pepper to taste.

12.         garnish with toasted sesame seeds.

ENJOY DAN:                     SING SONG AND EAT BRITT’S KIMCHI!!

HOME MADE SAUERKRAUT MY WAY ENJOY DAN:

                  HOME MADE SAUERKRAUT MY WAY by CHEF DAN:

Makes 2-quart Mason jars.

INGREDIENTS:

1/2-heat of cabbage in each quart jar, discard the wilted leaves

10 juniper berries

1 teaspoon EACH caraway seeds, yellow mustard seeds and fennel seeds

3 cloves garlic, thinly sliced

1 thumb-size fresh ginger, thinly sliced

1 tablespoon pickling salt in each jar

1 cup filtered water

3 teaspoon pickling salt

DIRECTIONS:

1.   Cut cabbage into quarters and then cut into ribbons.

2.   In a bowl place cabbage and next 6 ingredients.

3.   Add pickling salt and stir to release juices.

4.   Let rest 1-2 hours.

5.   Sterilize 2-quart jars.

6.   Pack the cabbage and seasoning into each sterilized jar.

7.   Add to the rim of the jar,

8.   Place a cabbage leave over the top to hold cabbage mixture from sliding up.

9.   Keep jar between 65 F to 72 F for 2-3 weeks.

10.                Press cabbage down every few hours for the next 24 hours.

11.                After bubbles stops, check container and top off with salt water.

12.                1-teaspoon picking salt per cup of water, if the level falls below the ridge.

13.                Skim off any (harmless) white spots or film from the top.

14.                Close jar tightly and store in the refrigerator for several months.

ENJOY DAN:                                                    SING SONG AND EAT CABBAGE!!