INSTANT POT CORNED BEEF & CABBAGE ENJOY DAN:

              INSTANT POT CORNED BEEF & CABBAGE by CHEF DAN:

Serves 8

INGREDIENTS:

1-teaspoon EACH mustard seeds, black peppercorns, & coriander seeds

10 each juniper berries

5-allspice berries

2-dried bay leaves

1-flat cut 3-4-pound corned beef brisket

1-onion, peeled & quartered

3-garlic cloves, smashed

1-1/2-pounds carrots, peeled & quartered lengthwise

1-1/2-pounds small red potatoes

1/2-heat green cabbage, quartered lengthwise

1-bottle Gunnies beer

Whole grain mustard for serving

DIRECTIONS:

1.   In a mortar & pestle, coarsely crush seeds, bay leaf.

2.   Add to Instant Pot, along with brisket, onion, & garlic.

3.   Add enough water to completely cover the brisket.

4.   That’s about 8-10 cups + beer.

5.   Secure lid & close value.

6.   Push pressure cook and cook for 1-hour & 25 minutes.

7.   Manually release pressure,

8.   Using thongs, transfer to a cutting board.

9.   Tent with foil to keep warm.

10 To the Instant Pot add carrots, potatoes & cabbage.

11 Secure lid close value.

12 Push Pressure Cook and cook for 5 minutes.

13 Let pressure manually release.

14 Using a slotted spoon remove vegetables to a platter.

15 Thinly slice brisket against the grain & transfer to platter.

16 Spoon cooking liquid over the brisket.

17 Serve with whole grain mustard.

ENJOY DAN:                                          BEAT CANCER & THE FLU!!!!

FLAMBE EGGS WITH FRESH FRUIT ENJOY DAN:

                     FLAMBE EGGS WITH FRESH FRUIT by CHEF DAN:

Serves 2

INGREDIENTS

2-tablespoons butter

4-eggs

1/4-cup fresh blueberries

1/4-cup fresh raspberries

1/4-cup fresh strawberries

3-tablespoons rum or tequila

DIRECTIONS:

1.   In a hot skillet add butter & when sizzling.

2.   Add eggs & sauté 30 seconds.

3.   Throw in rum or tequila & let the fun start,

4.   As the flame grows add fresh fruit.

5.   Saute until flame goes out.

ENJOY DAN:                                         EAT YOUR FRUIT!!!

ANDERSON'S FARM BREAKFAST HASH ENJOY DAN:

                  ANDERSON’S FARM BREAKFAST HASH by CHEF DAN:

Serves 2

INGREDIENTS:

2-3-range free ANDERSON FARM FRESH eggs

2-tablespoons butter

1/2-onion, diced

1-shallot, thinly sliced

1-cup diced cooked potatoes

2-tablespoon fresh chives + more for garnish

1-tablespoon fresh parsley + more for garnish

1-tablespoon Paprika + more for garnish

1/2-cup cooked bacon, roughly chopped

DIRECTIONS:

1.   In a skillet, melt butter & when sizzling.

2.   Add onion & shallot, sauté for 4 minutes.

3.   Add diced potatoes, chives, & parsley.

4.   Saute for 4-5 5 minutes.

5.   Season with salt & pepper.

6.   In a separate skillet prepare ANDERSON’S Ranch FREE eggs.

7.   Fry until preferred doneness.

8.   Divide the hash into two plates & add chopped bacon.

9.   Top with ANDERSON’S eggs.

10 Garnish with fresh herbs & Paprika.

ENJOY DAN:                         EAT FARM FRESH EGGS!!!

SQUASH AND MULTICOLORED POTATOES ENJOY DAN:

  SQUASH AND MULTICOLORED POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-tablespoon olive oil

1/4-tablespoon rosemary

2-garlic cloves, grated

1/2-teaspoon salt

1-butternut squash

1-pound tri-colored potatoes

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   Blend oil & next 3 ingredients together into a syrup.

2.   Cut & peel squash into 1/2-cubes

3.   Cut potatoes into 1/2-inch pieces

4.   Toss squash with 1/2-oil mixture.

5.   Place on a rimmed baking sheet.

6.   Bake squash in preheated oven for bake for 8 minutes.

7.   Set aside.

8.   Toss potatoes with remaining oil mixture.

9.   Bake potatoes in preheat oven for 15 minutes.

10 Season with salt & pepper.

11 Add any meat if desired.

ENJOY DAN:                                   EAT HEALTHY!!!

PAN SEARED CHICKEN WITH ROESEMAYR VIN BLANC AU BEURRE ENJOY DAN:

PAN SEARED CHICKEN WITH ROSEMARY VIN BLANC AU BEURRE by CHEF DAN:

Serves 2

INGREDIENTS:

2- bone in chicken breast, brine

Salt & pepper to taste

3-cloves garlic, smashed

2/3-cup dry white wine

1/2-cup chicken stock

2.5” piece rosemary

2-tablespoons coconut milk

4-tablespoons cold butter

Spring of rosemary for garnish

MARINATE:

2-tablespoons honey

1-tablespoons olive oil

5 tablespoons soy sauce

2-teaspoons EACH Worcestershire sauce & mirin

1-teaspoon dried oregano

1/2-teaspoon black pepper

MARINATE:

1.   Place all marinate ingredients in a Ziploc bag squeeze to mix.

2.   Add chicken & mandate for 2 -hours or more.

CHICKEN-(PREHEAT OVEN TO 375 F)

1.   Heat oil in a skillet over medium-high heat & when sizzling.

2.   Remove chicken breasts from marinate & pat dry.

3.   Season with pepper only.

4.   Place breast skin-side down, brown well about 5-7 minutes.

5.   Flip & cook 3-5 minutes.

6.   Place in the oven & cook 8 minutes or until temperature is 165F.

7.   Remove from oven & place on a plate, cover aluminum foil.

8.   Pour off about 2 teaspoons oil out of skillet.

9.   Saute garlic in the hot skillet, stirring constantly for 1 minute.

10 Add wine to deglaze &whisk to scrape off all the buttery bits.

11 Rise heat to high & let reduce to 1/2-about 5 minutes.

12 Add chicken stock & rosemary, cook for 4 minutes.

13 Remove from heat & add coconut milk + 1-tablespoon cold butter.

14 Whisk constantly to dissolve the butter in the sauce.

15 Replace on low heat & add third tablespoon butter, whisk.

16 Place on low heat a add remaining butter, whisk.

17 Strain the sauce using a fine mesh strainer & serve immediately.

18 Garnish with rosemary.

EJOY DAN:                                       EAT HEALTHY EAT CHICKEN!!!                       

                 EASY ST. PATRICKS DAY BAILEYS POKE CAKE by CHEF DAN:

FEEDS ABOUT 15

INGREDIENTS:

1-box of your favorite chocolate cake

All necessary ingredients to make boxed cake (found on back of box)

SYRUP:

1-(14 Oz) can sweetened condensed milk

1/3-cup heavy cream

1/3-cup unsweetened cocoa powder

1/3-cup Baileys

BAILEYS BUTTERCREAM FROSTING:

1-cup butter, room temperature

1/2-cup Baileys

1/4-cup unsweetened cocoa powder

1/2-teaspoon salt

Chocolate syrup or a sprinkle of mini chocolate

DIRECTIONS:(PREHEAT OVEN TO 360 f)

1.   Spray a 9-x-13” pan & line with parchment paper.

2.   Mix cake mix according to package directions.

3.   Pour batter into prepared cake pan.

4.   Bake for 25 minutes or until cake is done.

5.   Let cool about 15 minutes.

6.   Make the chocolate Bailey syrup by whisking all ingredients in a bowl.

7.   Use back of a wooden spoon (about 1/2-inch wide.

8.   To poke holes about 1-inch apart all over the cake.

9.   Pour syrup all over the cake, spreading syrup filling all over the cake.

10 Place in refrigerator to chill for 1-hour.

11 Make the frosting by combining the butter & about 1/2-of the powdered sugar together in a bowl of a stand mixer attachment.

12 (or hand mixer).

13 Add Baileys, cocoa powder, vanilla & salt.

14 Mix in the remaining powdered sugar & mix until fluffy (4-minutes)

15 Spread frosting on cake & top with chocolate syrup or mini chocolate.

ENJOY DAN:                                     STAY STRONG & BEAT CANCER!!!

lORI'S POKE CAKE WITH BAILEY'S ENJOY DAN:

                 LORI’S POKE CAKE WITH BAILEY’S by CHEF DAN:

WOW serves a bunch

INGREDIENTS

2-cups all-purpose flour

2-cups sugar

3/4-cup natural unsweetened cocoa powder

2-teaspoons baking soda

1-teaspoon salt

2-eggs

3/4-cup milk

1-cup vegetable oil

1-cup Bailey’s Irish Cream liqueur, divided

1-teaspoon vanilla

3/4-cup boiling water

1-cup unsweetened condensed milk

3/4-cup semi sweet chips

WHIPPED TOPPING:

2-cups heavy whipping cream, cold

3/4-cup powdered sugar

1/4-cup natural unsweetened cocoa powder

2-tablespoons Baileys Irish cream

1/2-teaspoon vanilla

DIRECTIONS:(PREHEAT OVEN TO 300-F)

1.   Spray a 9x13 inch pan.

2.   Add all dry ingredients to a large bowl & combine.

3.   Add egg, milk, oil, 1/2-cup Irish Cream & vanilla to dry ingredients.

4.   Mix well.

5.   Slowly pour the boiling water into the batter, mixing well.

6.   Pour the batter into the cake pan & bake for 45 minutes or soooo.

7.   Remove cake from the oven & poke holes all over the cake.

8.   I used the wooden handle of a wooden spoon.

9.   While the cake is still warm, add the chocolate chips to bowl & set aside.

10 Add the sweetened condensed milk & remaining 1/2-cup Irish Cream.

11 In a microwave safe measuring cup, heat mixture until it begins to boil.

12 Pour over the chocolate chips & whisk until smooth.

13 Pour immediately over the cake & spread into the holes.

14 Set the cake in the fridge to cool & soak.

15 I did my cake part the day before so it could overnight.

16 Add the topping ingredients to a large mixing bowl.

17 Whip on high speed until stiff & peaks form.

18 Spread the whipping cream evenly over the cake.

19 Drizzle with chocolate syrup or sprinkles with mini chocolate chips.

ENJOY DAN:                                           STAY STRONG