PORTUGUESE PERI PERI CHICKEN BREASTS ENJOY DAN:

          PORTUGUESE PERI PERI CHICKEN BREASTS by CHEF DAN:

Serves 4

 INGREDIENTS:

4 skinless, boneless chicken breasts

Sea salt and pepper to taste

2 tablespoons olive oil

2-green bell peppers, chopped

4-6-thoin slices of lemon

2 springs each fresh rosemary and fresh thyme

Lemon wedges

PERI PERI MARINATE:

4 tablespoons lemon juice

4 tablespoon olive oil

1/4-cup balsamic vinegar

1-teaspoon EACH cayenne pepper, and sea salt

3 garlic cloves, smashed

1 tablespoon paprika

1 tablespoon red chili flakes

TO MAKE THE PERI PERI MARINAE:

1.   Place all the marinate ingredients in a blender and blend until smooth.

CHICKEN: PREHEAT OVEN TO 400 F)

1.   Season chicken with salt and pepper to taste.

2.   Place chicken in a large plastic bag.

3.   Add peri peri marinate and close.

4.   Rub the bag to coat the chicken in the marinate and refrigerate for 4 hours or overnight.

5.   Remove chicken from marinate and drain off excess marinate.

6.   Reserve marinate.

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

8.   Add chicken and brown on each side until golden brown.

9.   Turn off heat; and add reserved marinate, bell peppers next 3 ingredients over the chicken.

10  Cover and bake for 25-30 minutes, until internal temperature is 165 F.

11  Remove from oven and let rest for 10 minutes.

12  Serve with lemon wedges and pan juices.

ENJOY DAN:                                       COOK WITH SOUL EAT WITH PLEASURE!!

PORTUGUESE CHICKEN WITH PIRI PIRI SAUCE ENJOY DAN:

              PORTUGUESE CHICKEN WITH PIRI PIRI SAUCE by CHEF DAN:

Serves 4

CHICKEN:

1 (4-5 pound) whole chicken

PIRI PITI SAUCE:

4 tablespoons lemon juice

 4 tablespoons olive oil

1/4-cup balsamic vinegar

2 cloves garlic, smashed

1 tablespoon paprika

1 teaspoon sea alt

1 tablespoons chili flakes

CHICKEN: (preheat oven to 350 F)

1.   Trim the chicken of excess fat.

2.   Use a sharp knife to cut the chicken through the breastbone.

3.   Open the chicken out, turn over and flatten it by pressing down on the backbone.

4.   Make small cut under each wing to help flatten further.

5.   Make sever slashes in the flesh to allow the flavors of the marinate to get in and the fat drain out.

6.   Prick the chicken all over with a fork.

7.   Brush the chicken with the marinade sauce

8.   In a preheat oven place chicken a prepared baking sheet.

9.   Bake for 1 hour or until internal temperature is 165 F.

SAUCE DIRECTIONS:

1.    Add all ingredients to a bowl and whisk together.

2.   Brush on chicken before baking.

ENJOY DAN:                                                               KEEP FAITH BE STONG!!

HONEY GARLIC SHRIMP ENJOY DAN:

                                               HONEY GARLIC SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

1/3-cup honey

1/4-cup soy sauce

2 garlic cloves, smashed

1 thumb-size fresh ginger, peeled and grated

1/2-teaspoon lemon juice

1 pinch cayenne pepper

2 teaspoons butter

Fresh chives for garnish

Serve with Jasmine rice

DIRECTIONS:

1.   Whisk honey and next 6 ingredients, together in a bowl.

2.   Place shrimp in Ziploc bag; pout half the marinate over the top.

3.   Mix thoroughly and then refrigerate for up to 12 hours.

4.   Heat butter in a skillet over medium-high heat and when sizzling.,

5.   Place shrimp in the skillet (discard marinate).

6.   Saute for 45 seconds, then flip shrimp over.

7.   Pour in remaining marinate and cook for I-2 minutes more.

8.   Serves shrimp with cooked marinate and garnish with fresh snipped chives.

9.   Serves with Jasmine rice.

ENJOY DAN:                                                      BE HEALTHY EAT SEA FOOD!!

CREAMY COCONUT LENTIL SOUP ENJOY DAN:

                   CREAMY COCONUT LENTIL SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

1 cup dried lentils

1/2-cup sorghum

1/2-cup harvest blend (blend to follow)

1/2-cup orzo

6 cups chicken broth or water

1 (19.5Oz) can Mae Ploy coconut milk

5 cherry tomatoes

2 tablespoons coconut oil

4 garlic cloves, smashed

1-(14.5 Oz) can diced tomatoes

1 thumb-size fresh ginger, chopped

1 tablespoon turmeric

1 teaspoon garam masala

2 teaspoons kosher salt

DIRECTIONS:

1.   Heat coconut oil in a stock pot over medium-high heat; when sizzling.

2.   Add garlic, and next 5 ingredients and sauté for about 5 minutes.

3.   Add lentils, sorghum, and broth; bring to a boil, cover, and simmer for 40 minutes.

4.   Once lentils are soft, add the coconut milk and cherry tomatoes.

5.   Bring pot back to simmer and simmer 5 minutes.

TRADERS JOE’S HARVEST BLEND:

Aa savory blend of Israeli style couscous, Orzo,

Baby Garbanzo beans, and Red Quinoa

ENJOY DAN:                                                           LOOK SNAPPY BE HAPPY!!

COWBOY BEANS IN THE CROCK POT ENJOY DAN:

              COWBOY BEANS IN THE CROCK POT by CHEF DAN:

Serves 10-12

INGREDIENTS:

1/2- pound bacon, cooked crispy and crumbled

1-pound lean ground beef

1 onion, chopped

1-(15.5 Oz) can pork and beans

1-(15.5 Oz) can chili beans

1 (15.5 Oz) can lima beans

1(15.5 Oz) can pinto beans

1 (10.5) z_ can RO*Tentmates with green chilies

2 cups black coffee

1/4-cup barbeque sauce

1 smoked ham hock

1/4-cup molasses

1/4-cup pickled jalapenos

1 tablespoon mustard powder

2 tablespoon chili powder

1/2-cup grated cheese

DIRECTIONS:

1.   Cook bacon over medium-heat until crisp, drain, then crumble.

2.   In skillet over medium-heat brown the ground beef.

3.   Then toss in the onion and mix with the ground beef for 5 minutes.

4.   Place the ground beef mixture into a crock pot.

5.   Pour in all your beans and RO*TEL tomatoes give a stir.

6.   Add all remaining ingredients and stir again.

7.   Cover and cook on high for 1 hour on low for 2-4 hours.

8.   Remove hock and extract meat and add to crock pot and cook 20 more minutes.

ENJOY DAN:                                                             BE STRONG KEEP FAITH!!

INDIAN CHICKEN BIRYANI ENJOY DAN:

                               INDIAN CHICKEN BIRYANI by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

1 onion, finely chopped

3 garlic cloves, finely minced

1 thumb-size fresh ginger, minced

1/4-teaspoon EACH Kashmiri red chili paste, black pepper, and turmeric

1/2-teaspoon EACH sea, cumin, and garam masala

1-(14.5 Oz) can diced tomatoes

2 tablespoon fresh yogurt

1/4-teaspoon EACH dried mint, and ground cardamom

1 cinnamon stick

1-1/2-pound chicken tender

1 tablespoon olive oil

1 onion, diced

 1/2-inch pinch saffron

3 cardamom pods

2 whole cloves

1/4-teaspoon EACH ginger powder, and garlic powder

1-1/2cups basmati rice

3 cups chicken stock

3/4-teaspoon sea salt

DIRECTIONS:

1.    Add oil to a skillet over medium-high heat and when sizzling.

2.    Add onion and sauté for 4 minutes, add garlic and ginger, sauté 2 minutes.

3.    Add chili paste, and next 5 ingredients and cook 5 minutes.

4.    Add yogurt and next 3 ingredients.

5.    Cover and simmer for 10 minutes, stirring occasionally.

6.    Add chicken, stir well to coat chicken with the spice mixture.

7.    Cover and simmer for 35-40 minutes, adding more water if necessary.

8.    Wash rice and drain in a colander for at least 30 minutes.

9.    In a skillet add 1 tablespoon olive oil and fry the onions until golden brown.

10. Add saffron, and next 4 ingredients +rice, stirring until rice is coated with spices.

11. In a pot heat chicken stock and salt; when stock is hot pour over rice mixture.

12. Then bring mixture to a boil.

13. Cover the pot and turn heat to very low and steam 20 minutes.

14. Spoon biryani into serving dishes.

ENJOY DAN:                                                      GREAT HEALTH EAT INDIAN SPICES!!

COFFEE AND COLA STEAK ENJOY DAN:

                     COFFEE AND COLA STEAK by CHEF DAN:

Serves 4

INGREDIENTS:

2 garlic cloves, smashed

1 (12 Oz) can non-diet cola

1/2-cup fresh brewed coffee

1/4-cup rice wine vinegar

2 tablespoon EACH soy sauce, and Dijon mustard

1-1/2-fresly ground black pepper

1 teaspoon sea salt

1 teaspoon EACH dried rosemary and cumin

1/2-teaspoon Cholula hot sauce

1-1/2pound flat iron steak or skirt steak or flank steak

1 tablespoon olive oil

1/8-teaspoon cayenne

DIRECTIONS:

1.   Whisk together garlic, and next 10 ingredients in a bowl until well combined.

2.   Add steak and transfer to a zip-loc bag and pour garlic marinate in.

3.   refrigerate overnight.

4.   Remove steak form the bag, saving marinate.

5.   Pour marinate into a saucepan over medium-heat, simmer for 10 minutes.

6.   Strain through a fine-mesh sieve into a bowl.

7.   Pat dry steak with paper towels, and sprinkle with cayenne.

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

10  Fry steaks until they ae golden brown, when just start turning from pink to gray.

11  About 3 minutes each side.

12  An instant thermometer insert reads 160 F.

13  Transfer steak to a cutting board and let rest 5 minutes.

14  Then thinly slice the steak across the grain.

15  Drizzle with marinate.

ENJOY DAN:                                                           FOR THE LOVE OF FOOD!!