CHICKEN BREASTS WITH CHANTERELLES MUSHROOMS ENJOY DAN:

CHICKEN BREAST WITH CHANTERELLES MUSHROOMS by CHEF DAN:

Serves 4

MUSHROOMS:

2 tablespoon butter

1 onion, finely chopped

2 garlic cloves, smashed

1-pound fresh chanterelle mushrooms (from Costco)

2 spring fresh thyme, leaves picked and chopped

2 cup chicken stock

CHICKEN:

2 teaspoons olive oil

3 tablespoon butter

4 boneless, skinless chicken breast halves

Coarse salt and white pepper to taste

1 spring rosemary, coarsely chopped

1/4-white wine

2 tablespoon Cognac

1-1/2-cup chicken stock

1/4-cup finely minced fresh chives

Dash of tabasco sauce

1/4-cup toasted pine nuts

MUSHROOMS:

1.   In a skillet heat the butter over medium-heat; when sizzling.

2.   Add the onion and sauté for 4 minutes.

3.   Add the garlic and sauté for 1 minute.

4.   Add the mushrooms and thyme.

5.   Cover and cook for 8 minutes, if mushrooms seem dry add 1/4-cup chicken stock.

6.   Add the rest of the chicken stock, bring to a boil; simmer 7 minutes.

7.   Remove from the heat, cover, and set aside.

CHICKEN:

1.   Heat oil, and 1 tablespoon olive oil in skillet over medium-high heat.

2.   Season the chicken breasts with salt and pepper.

3.   Place chicken breast in the skillet and sauté for 6 minutes.

4.   Turn and sauté for another 6 minutes, or until nicely browned.

5.   Transfer to a serving platter, cover and keep warm.

6.   Pour off any oil in the skillet; add wine and Cognac.

7.   Raise the heat to high and deglaze the pan by scraping off browned bits with a wooden spoon.

8.   Add the stock; tabasco: cook until reduced by half about 4 minutes.

9.   Remove skillet from the heat; add remaining butter, swirl around.

10.                Add chives salt and pepper with toasted pine nuts.

11.                Spoons sauce over the chicken, serve mushrooms on the side.

ENJOY DAN:                                                            FOR THE LOVE OF FOOD!!

BEETS RICOTTA AND PIN NUTS WITH PASTA ENJOY DAN:

BEETS RICOTTA AND PINE NUTS WITH PASTA by CHEF DAN:

Serves 4

INGREDIENTS:

4 beets

1/4-cup toasted pine nuts

4 tablespoons olive oil plus more for drizzling

1 tablespoon EACH fig vinegar, and lemon juice

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

1 shallot, finely chopped

1 (12.5 Oz) package of sea shell pasta with chipotle dressing mix

1 cup ricotta cheese

3 tablespoons fresh snipped chives

DIRECTIONS:

1.   Trim the tops off the beets, place in a pot of salted boiling water.

2.    Cook about 15 minutes.

VINAIGRETTE:

1.   In a blender process ricotta and 1 tablespoon olive oil.

2.   Pulse until smooth, season with salt and pepper.

BEETS:

1.   When cool enough to handle, peel off the skins.

2.   slice into 1/4-inch slices.

3.   Reserve beet liquid.

4.   Bring beet liquid to a boil and add pasta; cook according directions.

5.   Toss with chipotle dressing

6.   Drain paste reserving 1/2-cup liquid.

7.   Toss beets, shallot, and next 4 ingredients and olive oil.

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

9.   Add beets and dressing, tossing occasionally, until beet are golden brown 8-10 minutes.

10  Add pasta and cook, tossing; adding cooking liquid as needed, until pasta is coated.

11  Serve pasta- beet mixture, over ricotta topped with pine nuts and chives and drizzled with oil.

12  Season with salt and pepper.

ENJOY DAN:                                                             FOR THE LOVE OF FOOD!!

CRANBERRY ORANGE RELISH ENJOY DAN:

                     CRANBERRY ORANGE RELISH by CHEF DAN:

Serves 6

INGREDIENTS:

2 oranges

2 cups fresh cranberries, rinsed and drained

1/2-cup toasted walnuts

1/4-cup honey

1/4-teaspoon sea salt

1/8-teaspoon ground cinnamon

DIRECTIONS:

1.   Jest and juice on of the oranges.

2.   Peel the other, remove as much o white pith as possible.

3.   Segment it.

4.   Add the orange juice, zest, and orange segments to the bowl of a food processor.

5.   Add remaining ingredients and pulse until finely chopped.

6.   Chill until ready to use.

ENJOY DAN:                                               HEART AND SOUL IN THE KITCHEN!!

CRANBERRY APPLE SALAD FOR THANKSGIVING ENJOY DAN:

            CRANBERRY APPLE SALAD FOR THANKSGIVING by CHEF DAN:

Serves 8-10

INGREDIENTS:

1 (12 Oz) bag fresh cranberries

4 Mandarin oranges, peeled

4 Fuji apples or Gala or mix

2 Granny smith apples

1 (14 Oz) can crushed pineapple, drained

1 cup walnuts, chopped

2 - tablespoons lemon juice

3 tablespoon sugar

1/3-cup crumbled feta cheese

DRESSING:

3 tablespoon lime juice

2 tablespoon Dijon mustard

1/3-cup olive oil

DIRECTIONS:

1.   Whisk together lime juice and Dijon mustard gradually whisking in olive oil.

DIRECTIONS:

1.   Run cranberries through the food processor using a slicing blade.

2.   Dump into a VERY large bowl.

3.   Peel and cut Mandarin oranges into pieces and run through the food processor, using the slicing blade.

4.   Add to the bowl.

5.   Core and cut apples (no need to peel) then run through the food processor, still using the slicing blade.

6.   Add apples to the bowl.

7.   Sprinkle the lemon juice over the fruit and mix thoroughly with a spoon to prevent browning.

8.   Add crushed pineapples, chopped walnuts and sugar to the bowl.

9.   Stir to combine with fruit and get everything mixed well.

10.                Sprinkle on dressing and feta cheese.
11.        Refrigerate for 1 hour to blend the mixture.

ENJOY DAN:                    BE STRONG KEEP FAITH AND ENJOY THANKSGIVING!!

CHICKEN GREEN CURRY ENJOY DAN:

                       CHICKEN GREEN CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound skinless, boneless, chicken breast halves

1 tablespoon coconut flour

2 tablespoons soy sauce, divided

3 peeled and chopped garlic cloves

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoon honey

1 tablespoon fish sauce

1 tablespoon hoisin sauce

2 scallions, bias cut into 1 -inch slices

2 tablespoons green curry paste

2 tablespoon olive oil

1/4-cup cilantro

DIRECTIONS:

1.      Cut the chicken into 1-inch cubes and toss 1 tablespoon soy sauce.

2.   Toss the chicken in the flour and toss so the chicken id fully coated.

3.   Heat the oil in a skillet over medium-high heat and when sizzling.

4.   Add chicken and sauté for 5 minutes; set aside.

5.   Lower the heat and add curry paste, fry until fragrant about 1 minute.

6.   Add the scallions and garlic and sauté 1 minutes.

7.   Add the chicken back in the skillet and stir to coat.

8.   Pour the coconut milk, 1 tablespoon soy sauce, fish sauce, honey, and hoisin sauce.

9.    Stir and simmer for 20 minutes, over medium-heat.

10.                Garnish with cilantro.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!

AVOCADO TOAST WITH AHI TUNA ENJOY DAN:

                 AVOCADO TOAST WITH AHI TUNA by CHEF DAN:

Serves 2

INGREDIENTS:

2 tablespoon white miso

2 teaspoon freshly grated ginger

1 tablespoon rice vinegar

2 tablespoon sesame oil

1 jalapeno, minced

Pinch of salt

4 ounces sushi grade tuna

1 tablespoon black sesame seeds

1 avocado

2 slices San Juan 9 grain bread by Franz

DIRECTIONS:

1.   In a bowl mix together, the miso and next 5 ingredients:

2.   Cube the tuna and dice the avocado.

3.   Transfer the tuna and avocado to a bowl.

4.   Drizzle the dressing and gently toss until evenly coated.

5.   Toast the 9-grain bread.

6.   Place the tuna avocado mixture atop the bread.

7.   Garnish with a sprinkle of black sesame seeds.

ENJOY DAN:              FOR THE LOVE OF AVOCADOS!!

AVOCADO TOAST WITH HEMP SEEDS AND CHAI SEEDS ENJOY DAN:

AVOCADO TOAST WITH HEMP SEEDS AND CHAI SEEDS by CHEF DAN:

Serves 2

INGREDIENTS:

2 pieces San Juan 9 grain bread by Franz

1 avocado, peeled and sliced

Sea salt and freshly ground black pepper to tastes

2 teaspoon nutritional yeast

12 teaspoons lemon juice

2 teaspoon EACH hemp seeds and chai seeds

Balsamic for drizzling (recipe to follow)

DIRECTIONS:

1.   Toast the San Juan 9 grain bread.

2.   Spread the slices across the bread.

3.   Season the avocado with salt and pepper.

4.   Add nutritional yeast.

5.   Mash into toast with a fork.

6.   Squeeze lemon juice and seeds on top and mash into avocado and mash 1 more time.

ENJOY DAN:                                              HEART AND SOUL IN THE KITCHEN