SKILLET CURRY ENJOY DAN:

                                    SKILLET CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons butter divided

1 onion halved and thinned sliced

2 tablespoon all-purpose flour

1 tablespoon EACH curry powder, tandoori powder, and garam masala

1/2-teaspoon EACH salt and pepper

1-pound chicken tenders cut into 1-inch pieces

1-1/2 cups chicken broth

1 cup jasmine rice

DIRECTIONS:

1.   Cook rice according to package directions:

2.   Heat 1 tablespoon butter over medium-high heat and when sizzling,

3.   Add onion and sauté for 4 minutes.

4.   Set aside.

5.   Combine flour and seasoning in a bowl.

6.   Heat remaining butter, over medium-high heat when sizzling.

7.   Add chicken and toss in flour mixture, sauté for 4-6 minutes.

8.   Stir broth and onions and bring to a boil for about 2 minutes.

9.   Server jasmine rice.

ENJOY DAN:                                                SING SONGS AND EAT CURRIES!!

ZA'ATAR ROASTED CHICKEN BREAST ENJOY DAN:

                  ZA’ATAR ROASTED CHICKEN BREAST by CHEF DAN:

serves 4

INGREDIENTS:

4 chicken breasts, bone on skin on

Salt and pepper

3 tablespoons Za’atar (recipe to follow)

2 tablespoon slivered almonds

1 tablespoon pine nuts

1/2-cup fresh parsley leaves

MARINATE:

2 tablespoons lemon juice

1/4-cup olive oil

1-tablespoon sumac, + more for later

1-tablespoon EACH allspice, cinnamon, and saffron

2 teaspoons smoked paprika, + more for later

6 garlic cloves lightly crushed

I onion, diced

1/2-lemon sliced

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   In mixing bowl add a marinate ingredients.

2.   Place the chicken in a Ziploc bag, add marinate ingredients.

3.   Marinate in the fridge for 4 hours or overnight.

4.   Transfer chicken breast and marinate to prepared baking dish.

5.   Sprinkle with a little more sumac, and paprika.

6.   Now sprinkle with Za’atar, another 1 teaspoon for the underneath of the skin.

7.   Place in preheated oven and roast for 40-45 minutes.

8.   Remove from heat, and sprinkle with the remaining Za’atar

9.   Garnish with toasted nuts and fresh parsley.

ZA’ATAR SPICE BLEND:

1/2-cup dried thyme

1 tablespoon EACH oregano and marjoram leaves

1/2-teaspoon salt

1/4-teaspoon toasted sesame seeds.

DIRECTONS:

Toasted sesame seeds set aside.

In a spice grinder, grind thyme and next 3 ingredients, mix in sesame seeds.

Place in Mason jar with lid for 6 months.

ENJOY DAN:                       ENJOY LIFE EAT MEDITERRANEAN FOOD!!

RUM SOAKED BEANS ENJOY DAN:

                                RUM SOAKED BEANS by CHEF DAN:

10 servings

INGREDIENTS:

1 onion diced

2 tablespoon olive oil

1 (15.6 Oz) can baked beans

2 (15 Oz) cans of black beans, drained and rinsed

1 (15 Oz) can red light kidney beans, drained and rinsed

1 (15 Oz) can dark kidney beans, drained and rinsed

1/2-cup brown sugar

1/2-cup rum

1/2-ketchup

1/4-cup apple cider vinegar

3 tablespoon dry mustard

DIRECTIONS: (PREHEAT OVEN TO 359 F)

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

2.   Add onion can sauté for 4 minutes, stirring often.

3.   Add garlic and sauté mouther minute.

4.   Transfer to a large bowl.

5.   Add remaining ingredients, stirring everything together.

6.   Transfer to a greased baking dish and add all ingredients.

7.   Cover with aluminum foil.

8.   Bake for 30-40 minutes.

ENJOY DAN:                                             SING SONGS AND EAT BEANS!!

TRADITIONAL BAKED BEANS IN MOMS CLAY POT ENJOY DAN:

TRADITIONAL BAKED BEANS IN MOMS CLAY POT by CHEF DAN:

Serves 10

INGREDIENTS:

1-1/2-pounds pinto or navy beans

9 pieces Canadian bacon, diced

2 tablespoons butter

2 onion, chopped

2 teaspoons whole grain mustard

1 teaspoon dry mustard

1 cup EACH barbeque sauce, and coke cola

1 (15 Oz) can tomato sauce

1/2-cup Kailua liqueur

1/4-cup molasses

1/4-cup cider vinegar

1 tablespoon EACH liquid smoke, cumin powder, chili powder, instant coffee and Worcestershire sauce

Splash of sea salt

DIRECTIONS:    (PREHEAT OVEN TO 350 DEGREES)

1.   Soak the beans in water to cover overnight.

2.   Drain reserving 2 cups bean water and add to clay pot.

3.   In a skillet add butter over medium-high heat when sizzling.

4.   Add onions and sauté for 4 -5 minutes,

5.   Add to clay pot.

6.   Combine all ingredients into the clay baking pot.

7.   Add enough reserved bean water just to cover.

8.   Bake in re-heat oven about 3 hours.

9.   Add lid half way through cooking, and add more reserved water liquid if necessary to prevent beans getting to dry.

ENJOY DAN:                                        BON-APPETITE!!

MEXICAN HATCH CHILE CASSEROLE ENJOY DAN:

                       MEXICAN HATCH CHILE CASSEROLE by CHEF DAN:

SERVES 4

INGREDIENTS:

6 Hatch chiles, roasted and peeled

1-pound ground chicken

2-tablespoon olive oil

1 onion diced

1 jalapeno, seeds removed and diced

1 teaspoon EACH cumin, paprika, chipotle powder and sumac

Sea salt and black pepper to taste

1 (14.5 Oz) can diced tomatoes

Pam for spraying casserole dish

2 avocados

Handful cilantro

1 tablespoon EACH olive oil and lemon juice

Sea salt and ground black pepper

Sharp Cheddar cheese for garnish

DIRECTIONS: (PREHEAT OVEN TO 350 F)

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

2.   Add ground chicken and sauté for 4 minutes.

3.   Then add onion, and next 7 ingredients.

4.   Saute for 4-5 minutes or until chicken is cooked through.

5.   Spray a baking dish with Pam.

6.   Then add Hatch chilies and remaining ingredients in the skillet to the casserole dish.

7.   Add cheese to the top and the bake for 10-12 minutes.

8.   While the casserole is baking.

9.   In a food blender add avocados and next 5 ingredients.

10  Puree until smooth.

11  Remove casserole from the oven and spread pureed mixture over the top.

ENJOY DAN:                                     SING SONGS AND PLANT PEPPER SEEDS!!

CROCK POT HATCH CHILE STEW ENJOY DAN:

            CROCK POT HATCH CHILE PORK STEW by CHEF DAN:

Serves 6-8

INGREDIENTS:

2-1.2-to 3 pounds pork, (boneless thick pork chops or shoulder) cut into 1-inch pieces

1-teaspoon EACH garlic powder and ginger powder

1 teaspoon sea salt + more to taste

1/4-teaspoon black pepper + more to taste

1/4-cup all-purpose flour

2 tablespoon olive oil

1/4-cup tequila, + more to taste

1 onion diced

3 garlic cloves thinly sliced

8 Hatch chilies, roasted peeled, and diced

1 (10.5 RO’ TEL diced tomatoes

1 teaspoon EACH Worcestershire sauce, cumin and sumac

2 teaspoon brown sugar

2 cups beef broth.

Mexican sour cream

DIRECTIONS:

1.   Toss pork with garlic powder and 4 ingredients.

2.   Coat the pork well, shaking off any excess flour.

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

4.   Add pork working in batches, brown an all sides, when browned.

5.   Remove from skillet and place in slow cooker.

6.   Pour out the grease and return skillet to the heat.

7.   Add the tequila or more whatever and deglaze the skillet.

8.   Bring to an oil and pour hot liquid over the pork.

9.   Layer the onion, and next 8 ingredients in the crock.

10  Cover and cook on low for 8 hours, on high for 4 hours.

11  Pour off and excess fat and season to your taste.

12  Serves with sour cream and rice or tortilla chips.

ENJOY DAN:                                                           EAT WELL LAUGH OFTEN!!

OKTOBERFEST CHILI ENJOY DAN:

                       OKTOBERFEST CHILI by CHEF DAN:

Serves 10-12

INGREDIENTS:

2-1/2-pounds fresh bratwurst links, cut into 1-inch slices

2 tablespoon olive oil

1 onion diced

1 bell pepper diced

2 jalapeno peppers diced

4 garlic cloves minced

1-(14 Oz) can sauerkraut, drained

1-(15 OZ) can EACH red bean, pinto bean, black beans, drained and rinsed

2-(15 Oz) cans diced tomatoes

1-(28 Oz) can crushed tomatoes

1-(14.5 OZ) cans Chile beans

2-(8 OZ) cans tomato sauce

2-cups tomato juice

1-(12 OZ) bottle German Oktoberfest beer

1 tablespoon EACH cumin and habanero powder

1/4- cup chili powder

3 tablespoons sugar

1 teaspoon EACH oregano, thyme and allspice

1-tablespoon instant coffee

1/4-cup semi-sweet chocolate

DIRECTIONS:

1.   Place the bratwurst in a skillet with 1 tablespoon oil over medium-heat.

2.   Cook stir the bratwurst until the pieces are browned about 15 minutes.

3.   Add 1 tablespoon oil to stock pot over medium-heat when sizzling.

4.   Add onion, and next 3 ingredients and sauté for about 8 minutes.

5.   Place the bratwurst into the stock pot along with vegetables.

6.   Stir in sauerkraut and next 17 ingredients.

7.   Bring the chili to a boil, reduce heat to a simmer, stir in the chocolate until melted and dissolved.

8.   Simmer for about 5 hours.

ENJOY DAN:                                                   FOR THE LOVE OF HOLIDAYS!!