MUSHROOM OMELET ENJOY DAN:

                               MUSHROOM OMELET by CHEF DAN:

Makes 1 omelet

INGREDIENTS:

1 egg

3 egg whites

2 tablespoons sharp shredded cheddar cheese

1-teaspoon olive oil

7 cremini mushrooms halved

1 onion, diced

1 cup torn spinach

1/2-cup cremini mudrooms, sliced

2 tomatoes, diced

1/8-teaspoon EACH ground nutmeg, garlic powder, ginger powder, and cumin

A pinch of pepper

DIRECTIONS:

1.   In a bowl, beat egg and egg whites together.

2.   Mix in the cheddar cheese, nutmeg and next 4 ingredients.

3.   Stir the bowl briefly.

4.   Heat the oil in a skillet over medium-heat, and when sizzling.

5.   Add mushrooms and onion, sauté for 5 minutes.

6.   Add the spinach and when it is wilted.

7.   Add the tomatoes and eggs.

8.   When the eggs begin to set, lift edges, and tip the skillet.

9.   Cook for 10-12 minutes.

10.                Fold over and serve.

ENJOY DAN:                                             FOR THE LOVE OF GOOD FOOD!!

TOMATO AND MUSHROOM SKILLET ENJOY DAN:

              TOMATO AND MUSHROOM SKILLET by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1 onions, chopped

2 garlic cloves, smashed

1 thumb-size fresh ginger, grated

8 cremini mushrooms, halved

1-pound chicken tenders

1 cup marinara sauce

1/4-teaspoon EACH lemon pepper and sumac

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Add olive oil in a skillet over medium-heat when sizzling.

2.   Add onion, garlic, and ginger along with mushrooms and sauté for 10-12 minutes.

3.   After 10-12 minutes add the tomatoes and chicken.

4.   Cook for 15-20 minutes.

5.   Stir in marinara sauce, lemon pepper and sumac.

6.   Reduce heat and simmer for 5 minutes.

7.   Season with salt and pepper to taste.

ENJOY DAN:                                              HEART AND SOUL IN THE KITCHEN

SLOW COOKED LAMB SHANKS ENJOY DAN:

                        SLOW COOKED LAMB SHANKS  by CHEF DAN:

Serves 4

INGREDIENTS:

4 (8 Oz) bone in lamb shanks

Sea salt and freshly ground black pepper

3 tablespoons olive oil

4 thyme springs

2 springs rosemary

1 tablespoon dried sage

3 garlic cloves, smashed

2 carrots, sliced

2 onions, chopped

2 cups cranberries

1 cup red wine

1 cup port wine

2 cups beef broth

1 tablespoon butter

2 shallots, minced

1/4-cup tart cherries

8 cremini mushrooms, halved

1 tablespoon dried parsley

1/2-teaspoon EACH celery powder and allspice

DIRECTIONS:

1.   Season lamb shanks with salt and pepper.

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

3.   Add lamb shanks, brown both sides.

4.   Add thyme springs and next 7 ingredients, sauté for 10 minutes.

5.   Add port, beef broth and bring to a boil, then simmer for 7 minutes.

6.   Place shanks and liquid in a crock pot.

7.   Cover and cook on low for 6-8 hours

8.   The last hour, in a skillet add butter, over medium-heat when sizzling.

9.   Add shallots and sauté for 4 minutes.

10  Add tart cherries, mushrooms, and sauté for 6-8 minutes.

11  Add to crock pot and cook on low for 30 minutes.

12  Stir in parsley, celery powder and allspice, stir to combine.

ENJOY DAN:                                               EAT DRINK AND EAT GOOD FOOD!!

BABY BACK RIBS ON THE TRAEGER GRILL MY WAY ENJOY DAN:

BABY BACK RIBS ON THE TRAEGER GRILL MY WAY by CHEF DAN:

Serves 10-12

INGREDIENTS:

3 racks baby back ribs

1/2-cup yellow mustard

1/3-cup good bourbon

3/4-cup apple juice

 2 tablespoons Worecestshire sauce

1/2-cup brown sugar

1/2-cup honey habanero BBQ sauce, warmed

To taste Smokey Barbecue rub

DIRECTIONS:

1.   Remove the thin white membrane from the back of the ribs.

2.   Start with a knife and use a paper towel to grip and peel off.

3.   In a bowl mix together, mustard, bourbon, apple juice, and Worcestershire sauce.

4.   Spread thinly on both sides of the ribs,

5.   Season with Smokey Barbecue rub.

6.   On the Traeger grill, turn to smoke with the lid opened, or until fire is established (4-5-minutes).

7.   Smoke the ribs, meat side up, for 3 hours.

8.   Transfer ribs to a rimmed baking sheet.

9.   Set grill to 225 F.

10  Tear off 6 long sheets of aluminum foil.

11  Top with a rack of ribs; pull up the sides to keep the liquid enclosed.

12  Sprinkle half the brown sugar on the rack, half the mustard mixture.

13  Add a little more apple juice if you want more tender ribs.

14  Lay another piece of foil on top and tightly crimp the edges so there is no leakage.

15  Repeat with remaining racks.

16  Return the foiled ribs to the grill and cook an additional 2 hours.

17  Carefully remove the foil from the ribs, Watch Out for Hot Steam.

18  Brush the ribs with remaining mustard mixture and Smokey Barbecue rub; discard the foil.

19  Arrange the ribs directly on the grill grate and grill for 30 minutes to 1 hour until the sauce “tightens”

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

SLOW COOKED POTATO CORN CHOWDER ENJOY DAN:

SLOW COOKED POTATO CORN CHOWDER FOR THE XMAS TREE FARM HANDS

                                                                                                 by CHEF DAN:

feeds 16

INGREDIENTS:

8 pieces bacon

2 (50 Oz) cans cream of potato soup

2 (50 Oz) cans cream style corn

10 carrots, diced

10 stalks celery, diced

3 onions, diced

2 teaspoons sea salt

2 cups milk

1/4-cup butter

1/2-cup flour

4 cups cheddar cheese

DIRECTIONS:

1.   In skillet add 2 tablespoons butter over medium-high heat and when sizzling.

2.   Add bacon, carrots, celery and onions and sauté for 5 minutes.

3.   Place in the bottom of the crock pot.

4.   In the same skillet add remaining butter over medium-high heat when sizzling.

5.   Add milk and flour, stir until thickened, add to crock pot.

6.   Through in the cream of potato soup and sweet corn.

7.   Stir to combine.

8.   Cover and cook on low for 6-7 hours.

9.   The last hour place the 4 cups cheese on top and cook 20 minutes longer.

ENJOY DAN:                                                                     PRAISE THE LORD!!

DARK CHOCOLATE WAFFLES ENJOY DAN:

                      DARK CHOCOLATE WAFFLES by CHEF DAN:

Makes 4 waffles

INGREDIENTS:

1-1/2cup almond flour

1/2-cup unsweetened shredded coconut

2 tablespoon unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2-teaspooon cinnamon

1/4-teaspoon sea salt

1/2-cup coconut milk

2 eggs

1 tablespoon real maple syrup

1/2-teaspoon vanilla extract

6 ounces bittersweet chocolate (70% cacao) finely chopped

DIRECTIONS:

1.   Prep all your ingredients and plug in your waffle maker.

2.   Mix all dry ingredients together, almond flour and next 6 ingredients.

3.   Mix all your wet ingredients coconut milk and next 4 ingredients.

4.   Combine both wet and dry ingredients, mix well.

5.   Fold in bittersweet chocolate to the mix.

6.   When waffle iron is ready pour in the mixture, let it cook for 4 minutes.

ENJOY DAN:                                                              BE STRONG  KEEP FAITH!! 

SLOW COOKED LAMB SHANK IN CRANBERRY SAUCE ENJOY DAN:

SLOW COOKED LAMB SHANKS IN CRANBERRY SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 (8 Oz) bone in lamb shanks

Sea salt and freshly ground black pepper

1/4-cup olive oil

4 thyme springs

3 garlic cloves, smashed

2 carrots, sliced

2 onions, chopped

2 cups cranberries

4 cup beef broth

1 tablespoon butter

2 shallots, minced

1/4-cup tart cherries

8 cremini mushrooms, halved

1 tablespoon dried parsley

1/2-teaspoon EACH celery powder and allspice

DIRECTIONS:

1.   Season lamb shanks with salt and pepper.

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

3.   Add lamb shanks, brown both sides.

4.   Add thyme springs and next 4 ingredients, sauté for 10 minutes.

5.   Add beef broth and bring to a boil, simmer, and skim for 4 minutes.

6.   Place shanks and liquid in a crock pot.

7.   Cover and cook on low for 6-8 hours

8.   The last hour, in a skillet add butter, over medium-heat when sizzling.

9.   Add thyme and shallots and sauté for 2 minutes.

10  Add tart cherries, mushrooms, and sauté for 6 minutes.

11  Add to crock pot and cook on low for 30 minutes.

12  Stir in parsley, celery powder and allspice, stir to combine.

ENJOY DAN:                                               EAT DRINK AND EAT GOOD FOOD!!