BUTTERNUT SQUASH PANCAKES ENJOY DAN:

              BUTTERNUT SQUASH PANCAKES by CHEF DAN:

Makes 12 pancakes

INGREDIENTS:

2 eggs

3 tablespoons melted butter

1-1/2-teaspoon baking powder

1-teaspoon cinnamon

1/8-teaspoon nutmeg

1/2-cup milk

2 cups self-rising flour
3/4-cup butternut squash ,roasted and mashed

2 tablespoons pure maple syrup

DIRECTIONS:

1.   Whisk together eggs and next 5 ingredients in a bowl.

2.   Add flour and mix until batter is lumpy.

3.   In a skillet sprayed with Pam heat over medium-heat when sizzling.

4.   Pour 1/4-cup batter into the skillet and flip then batter begins to bubble

5.   Or until golden brown.

6.   Heat up syrup and pour over the dish of pancakes.

7.   4 per dish.

ENJOY DAN:                                                 COURAGE STRENGTH AND HOPE!!

7 ALARM CHILI SOME LIKE IT HOT ENJOY DAN:

                                     7 ALARM CHILI by CHEF DAN:

Serves 8

INGREDIENTS:

1 (20 Oz) can kidney beans, undrained

1 (15 Oz) cans chili beans, undrained

2 (14 Oz) cans black beans, undrained

2 (15.5 Oz) black-eyed peas, undrained

4 serrano peppers, finely chopped

2 anthem peppers, finely chopped

2 green Thai chilies, finely chopped

3 jalapenos, finely chopped

1-(7 Oz) can chipotle in adobo sauce

6 garlic cloves, 3 of them finely chopped

1 tablespoon salt

1-1/2-EACH tablespoon cumin, and chili powder

4-pounds, boneless chuck, trimmed and cut into 1-1/2-inch pieces

4 tablespoon grape-seed oil

1-(28 Oz) can whole tomatoes in juice

1/2-cup cilantro

2 onions, chopped

1-tablespoon dried oregano

1/4-cup coco powder

4 tablespoon instant coffee

1-(12 Oz) bottle beer

2 cups water

Garnish with avocado, chopped onion, shredded cheese, and sour cream

DIRECTIONS:

1.    Mince 1 whole garlic clove and mash to a paste with 1/2-tablespoon EACH salt, cumin and chili powder.

2.    Pat beef dry and toss with spice mixture in a bowl until well coated.

3.    Heat 2 tablespoon oil in a stock-pot over high-heat and when sizzling.

4.    Add beef and brown on all sides in batches 5 minutes per batch.

5.    Transfer beef as browned to a bowl, set aside.

6.    Place all hot peppers in a blender along with tomatoes, cilantro, 2 whole garlic cloves + 1/2-tablesoon salt.

7.    Puree until smooth.

8.    Add 3 tablespoon oil over medium-heat to the pot and when sizzling.

9.    Add the onions and chopped garlic, stirring and scraping up browned bits of beef.

10. Saute for about 7-8 minutes.

11. Add oregano and next 4 ingredients + reamaning cumin and chili powder.

12. Stir in beef and bring to a boil then simmer for 2 hours.

13. Add more water as needed.

14. Coarsely shred meat (still in pot) with 2 forks.

15. Garnish your favorite toppings.

ENJOY DAN:                                                               COURAGE STRENGTH HOPE!!

PICKLED MUSHROOM SALAD ENJOY DAN:

                          PICKLED MUSHROOM SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

Mixed mushrooms, like cremini, maitake, shiitake, and trumpet

1/2-cup grape-seed oil

2 teaspoon celery salt

1 teaspoon EACH coriander seeds, fennel seeds, and mustard seeds

1-star anise

2 garlic cloves, finely grated

1 handful cilantro roughly chopped

Handful dill springs

13 tablespoons sugar

1/4-cup tarragon vinegar

Bread

Mexican sour cream

DIRECTIONS: (PREHEAT OVEN TO 500 F)

1.   Cut the mushrooms into halves, toss with 1/4-cup grape-seed oil.

2.   Divide between to prepared baking sheets.

3.   Roast for 30 minutes, or until well browned.

4.   In a cast-iron skillet place all seeds + star anise over low heat.

5.   Stir until they star popping.

6.    When cool place in spice grinder and grind until powdery.

7.   Trans spice to mixing bowl along with garlic and next 5 ingredients + remaining oil.

8.   When mushrooms are nicely browned, add to the bowl while there hot.

9.   Pour a splash of water into each baking sheets.

10  Swirl it around and pour over the mushrooms, scraping any browned bits off the sheets.

11  Let set for at least 1 hour or overnight in the fridge.

12  Serve with crusty and Mexican sour cream.

ENJOY DAN:                                        ENJOY FOOD AND  LAUGH OFTEN!!

BRINE FOR A JUICER BIRD ENJOY DAN:

                     BRINE FOR A JUICER BIRD by CHEF DAN:

1 16-24--pound turkey

1- 5-gallion container

Mix with 2 gillions water

BRINE:

1-1/2-cups soy sauce

1/2-cup salt

1/2-cup brown sugar

2 tablespoon dried sage

2 tablespoon celery seeds

6 rosemary springs

1-tblespoons EACH dried thyme and liquid smoke

DIRECTIONS:

1.   Stir to dissolve salt, add turkey to the 5-gallon bucket.

2.   Cover and refrigerate overnight.

3.   Rinse turkey week,

ENJOY DAN:                                            EAT HEALTHY BEAT CANCER!!

TIKKA MASALA CHICKEN SOUP ENJOY DAN:

                     TIKKA MASALA CHICKEN SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 onion,

3 garlic cloves minced

1/2-teaspoon EACH cayenne pepper, turmeric, cinnamon, and smoked paprika

1 tablespoon Tandoori Masala

1 teaspoon ground ginger

2 cups chicken stock

1-(28 Oz) can diced tomatoes

1(14 Oz) can coconut milk

1 whole rotisserie chicken shredded

DIRECTIONS:

1.   Heat the oil in a stock pot over medium-high heat.

2.   Add onions and sauté for 4 minutes.

3.   Ad garlic and sauté for 3 more minutes.

4.   Add cayenne pepper and next 5 ingredients; sauté 3 minutes longer.

5.   Add stock to the soup pot, tomatoes and coconut milk.

6.   Simmer for 30 minutes.

7.   Using an immersion blender, puree soup until smooth and creamy.

8.   Season with salt and pepper and add shredded chicken.

ENJOY DAN:                                                  TASTE LOVE AND ENJOY FOOD!!

SPICY ROASTED CHICKPEAS ENJOY DAN:

                      SPICY ROASTED CHICKPEAS by CHEF DAN:

Serves 2

INGREDIENTS:

2-(15 Oz) cans chickpeas

2 tablespoon olive oil

1/2-teaspoon kosher salt

1 teaspoon EACH cumin, chipotle powder, and garlic powder

1/4-teaspoons EACH ground coriander and black pepper

1/2-teaspoon EACH ground ginger and cayenne pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Place chickpeas in stock pot and cover with several inches of water.

2.   Let stand overnight.

3.   Drain and dry with paper towels.

4.   In a bowl combine salt and nest 7 ingredients.

5.   Set aside.

6.   Pour chickpeas into prepared baking dish.

7.   Drizzle olive oil over the top.

8.   Season with salt mixture.

9.   Stir to coat.

10  Bake for 1 hour stirring every 20 minutes.

ENJOY DAN:                                          SHARE LIFE LOVE AND FOOD!!

SHRIMP WITH CREAMY PESTO ENJOY DAN:

                   SHRIMP WITH CREAMY PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-pound Ronzoni pasta

1 tablespoon butter

1-tablespoon all-purpose flour

1-(12.5 Oz) can coconut milk

1/2-cup Parmesan cheese grated

Black pepper to taste

1/2-cup Lori’s pesto

1/2-pound shrimp peeled and deveined

Fresh basil leaves for garnish

DIRECTIONS:

1.   Cook pasta according to package directions.

2.   Melt butter in a skillet over medium-high heat when sizzling.

3.   Add flour, stirring until no lumps remain, about 1 minute.

4.   Stir in coconut milk, Parmesan, and black pepper.

5.   Cook for 4-5 minutes or until slightly thickened.

6.   Stir in Lori’s pesto, and shrimp, sauté until shrimp turn pink.

7.   About 5 minutes

8.   Serve with hot Ronzoni pasta and fresh basil.

ENJOY DAN:                                                           BE STRONG KEEP FAITH!!