MUSHROOM AND SPINACH EGG BAKE ENJOY DAN:

                   MUSHROOMS AND SPINACH EGG BAKE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons butter

1/2 onion, chopped

3 garlic cloves, smashed

8 cremini mushrooms, coarsely chopped

1 (12 Oz) package frozen spinach, thawed

1/2-cup coconut milk

1/2-teaspoon EACH Italian seasoning, and fresh grated nutmeg

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

4 eggs

1/2-cup grated Parmesans cheese

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a cast-iron skillet over medium-high heat and when sizzling.

2.   Add onions and sauté for 4 minutes.

3.   Add mushrooms and sauté 4 minutes more.

4.   Add a batch at a time, turn until spinach is wilted.

5.   Add coconut milk, and next 4 ingredients, mix well and cook 3 more minutes.

6.   Remove from heat.

7.   Make 4 shallow indentations in he spinach and open an egg into each one.

8.   Place skillet in oven and bake 8-10 minutes.

9.   Remove from oven and sprinkle with salt, pepper, and Parmesan cheese on eggs.

ENJOY DAN:                                       LIVE WELL LAUGH OFTEN LOVE MUSH!!

CHOCOLATE COCONUT PANCAKES ENJOY DAN:

                 CHOCOLATE COCONUT PANCAKES by CHEF DAN:

Makes 4 pancakes

PANCAKES:

1 cup coconut flour

2 tablespoons unsweetened cocoa powder

3 eggs lightly beaten, separated

1 teaspoons EACH baking powder, and baking soda

2 tablespoons pure maple syrup

1/3-cup coconut milk

1 tablespoon coconut oil, melted

1/4-teaspoon vanilla extract

1/3-cup mini chocolate chips

1/4-teaspoon sea salt

DIRECTIONS:

1.   Heat the skillet to high heat.

2.   Beat the eggs yolks, coconut milk. Syrup, extract, and salt in a bowl.

3.   Set aside.

4.   Combine, coconut flour, cocoa powder, baking powder and baking soda

5.   Add to the egg yolk mixture.

6.   Fold the flour egg mixture into the egg whites in three increments.

7.   Finally add the chocolate chips.

8.   Use coconut oil to grease the skillet.

9.   Use 1/4-cup of batter for each pancake.

10  Cook and flip when sides are firm, and bubbles start to form on top.

11  Enjoy with a sprinkle of toasted coconut, fresh fruit, yogurt, whipped cream, and chocolate if desired.

ENJOY DAN:                            EVERYTHING WITH CHOCOLATE IS BETTER!!

IRISH COLACNNON POTATO AND CABBAGE SOUP ENJOY DAN;

        IRISH COLCANNON POTATO AND CABBAGE SOUP by CHEF DAN:

Serves 10 

INGREDIENTS:

2-3 pounds red skinned potatoes, scrubbed clean and quartered

3 teaspoon sea salt, divided plus additional to taste

6 tablespoons butter, divided

2 garlic cloves, minced

2 leaks, cleaned and finely chopped

1 head cabbage, roughly copped

1/2-teaspoon freshly ground black pepper

1/4-teaspoon nutmeg

1 teaspoon onion powder

1 (19.5 Oz) can Mae Ploy coconut milk

2 tablespoons fresh snipper chives

DIRECTIONS:

1.   Add potatoes to a soup pot, add cool water to cover by 1-inch.

2.   Add 2 teaspoon sea salt, cover, and bring to boil.

3.   Reduce heat to medium and cook about 20 minutes.

4.   Remove from heat; drain well.

5.   Transfer potatoes to a bowl and set aside.

6.   Add 2 tablespoons butter to a dry pot, over medium-heat.

7.   When sizzling add leeks and sauté for 4 minutes.

8.   Add garlic and sauté 1 minutes.

9.   Add cabbage and cook 5 minutes.

10  Season with 1/2-teaspoon salt and pepper, remove from heat.

11  Add cooked potatoes back to the pot with the cabbage

12  Add the coconut milk, nutmeg, onions powder remaining salt and 4 tablespoon butter.

13  Using a potato masher, smash the potatoes until lightly chunky.

14  Garnish with fresh chives.

ENJOY DAN:                                                     IRISH FOOD FOR THE SOUL!!

SLOW COOKED CORNED BEEF AND CABBAGE ENJOY DAN:

                  SLOW COOKED CORNED BEEF AND CABBAGE by CHEF DAN:

Serves 8-10

INGREDIENTS:

5-6-pounds corned beef brisket

4 cups beef broth

6 cloves garlic, crushed

2 onions, cut into wedges

2 tablespoons EACH sugar, and balsamic vinegar

1 bottle Gunnies beer

1 (16 Oz) bag baby carrots

6 red potatoes, quartered

3 parsnips, peeled and cut crosswise into 1/3s

3 turnips, peeled and cut into 1/3s

1 head cabbage, cut into wedges

SEASONING PACKET INGREDIENTS:

3 bay leaves, crushed

6 black peppercorns

1 tablespoons whole allspice berries

2 teaspoons EACH coriander seeds, cayenne pepper and ginger powder

1 teaspoon caraway seeds

1 cinnamon stick

1 tablespoons mustard seeds

1/2-teaspoon EACH sea salt and pepper

DIRECTIONS:

1.    Place onion wedges and garlic at the bottom of the crockpot.

2.    Place beef on top of the onion and garlic.

3.    Next mix in beef broth, beer, sugar, and vinegar.

4.    Pour over beef.

5.    Mix all seasoning packet ingredients together and sprinkle on top of the beef.

6.    Cook on low for 8 hours.

7.    After 4 hours, add carrots and next 3 ingredients to the crock pot, cover and continue cooking.

8.    When 1 hour remains, add cabbage to the crock pot, cover and continue cooking for the remaining of the time.

ENJOY DAN:                                            SHARING LIFE LOVE AND FOOD!!             

RISOTTO MILANESE ENJOY DAN:

                          RISOTTO MILANESE by CHEF DAN:

Serves 6-8

INGREDIENTS:

8-cups chicken broth

2 tablespoons olive oil

1 onion, finely chopped

Sea salt and freshly ground pepper to taste

2-cups Royal Super Fine risotto

1/4-teaapoon saffron threads

1/2-cup white wine

1/4- cup bone marrow (directions to follow)

1/2-cup Parmigiano-Reggiano cheese

1 tablespoon butter

Freshly snipped chives

DIRECTIONS:

1.   In a saucepan, bring chicken broth to a simmer; keep warm.

2.   Add oil to a skillet over high-heat when sizzling.

3.   Add onion, season with salt and pepper, and sauté for 4 -minutes.

4.   Add rice and cook 1 minute, stirring thoroughly to coat.

5.   Crumble the saffron into the wine; add to the rice.

6.   Cook stirring until wine is absorbed

7.   Add 1 cup warm broth and cook over moderate-heat, stirring constantly, until nearly absorbed.

8.   Continue adding the broth1/2-cup at a time, stirring constantly, until nearly absorbed between additions.

9.   The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.

10  Season risotto with salt and pepper.

11  Stir in bone marrow, cheese, butter, and chives.

BONE MARROW: (preheat oven to 450 F)

Put 4 bones, cut side up, on foil-lined baking sheet.

Cook until marrow is soft and has begun to separate from the bone, about 15-20 minutes.

Remove bone marrow and set aside.

ENJOY DAN:                                              SING SONGS AND EAT RISOTTO!!

COCONUT CURRY CHICKEN ENJOY DAN:

                                   COCONUT CURRY CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

2- pounds chicken tenders

2 teaspoons curry powder

1 teaspoon kosher salt

1/2-teaspoon freshly ground black pepper

2 tablespoon olive oil

1 onion, chopped

1-(19 Oz) can Mae Plow coconut milk

1-thumb-size fresh ginger, peeled

4 garlic cloves, peeled

1 teaspoon red curry paste

1/4-cup raw cashews. Chopped

1-1/2-teaspoons black mustard seeds

1-cup fresh spinach

DIRECTIONS:

1.   Toss the chicken, curry powder, salt, and pepper into a bowl.

2.   Heat olive oil in skillet over medium-high heat ad when sizzling.

3.   Add onion and sauté for 4 minutes.

4.   Puree coconut milk, red curry paste ginger, and garlic in a blender, puree until very smooth.

5.   Add chicken and coconut mixture to the skillet and cook, tossing occasionally for about 7-10 minute, or until sauce has thickened.

6.   In a dry cast-iron skillet over low-heat add cashews and mustard seeds.

7.   Cook stirring until fragrant and lightly browned, 2-3 minutes.

8.   Fold spinach into chicken mixture and cook until wilted, 1 minute.

9.   Divide among bowls and cashew mixture.

ENJOY DAN:                            SOOOOOOOOOOOOOOOOOOOOOOO YUMMY!!

UKRANINIAN BEET BORSCH SOUP ENJOY DAN:

UKRANINIAN RED BEET BORSCH SOUP (KPACHBIN GOPW) by CHEF DAN:

Serves 10-12

INGREDIENTS:

2 tablespoon olive oil

10 cup chicken broth

4 cups water

3 beets, peeled

2 potatoes, diced

1 onion, finely chopped

3 carrots, sliced
1/2-heat cabbage, shredded

1-(15.25 Oz) can kidney beans

2-bay leaves

1/4-cup ketchup

4 tablespoons lemon juice

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

1-tablespoon dried dill

DIRECTIONS:

1.   Fill a stock pot with 10 cups broth.

2.   Bring to as boil and add beets; cook for 50 minutes to 1 hour.

3.   Remove the water and set aside.

4.   Add potatoes to the hot water and boil 20 minutes.

5.   When potatoes are 1/2-way done add the cabbage.

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

7.   Add onion and carrots, sauté for about 5-7 minutes.

8.   Add ketchup at the 4-minute mark, then set aside.

9.   Slice the cooked beets, and place into the soup pot.

10  Add 4 cups water, lemon juice, pepper, bay leaves, and kidney beans.

11  Add sauteed onions and carrots, along with dried dill.

12  Cook another 10 minutes, or until the cabbage is done

13  Serve with Mexican sour cream.

ENJOY DAN:                                                         EAT HEALTHY EAT BEETS!!