GRANDSON'S JON'S CHEESY LASAGNA IN THE CROCK POT ENJOY DAN:

     GRANDSON JON’S CHEESY LASAGNA SLOW COOKED by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound ground beef browned and drained

1 tablespoon EACH Italian seasoning, and oregano

2 garlic cloves, smashed

1(6 Oz) can tomato paste

8 lasagna noodles, uncooked

1 (28 Oz) jar spaghetti sauce

1/3-cup water

1 (15 Oz) container ricotta cheese

4 cups shredded mozzarella cheese

DIRECTIONS:

1.   Spray the cock pot with Pam.

2.   Place half the noodles in the bottom of the crock pot.

3.   In a bowl, mix together, beef and next 3 ingredients, spread over noodles.

4.   Cover meat ingredients with half the remaining ingredients.

5.   Repeat layering.

6.   Cook on low for 5-6 hours.

ENJOY DAN:                                                           BE STRONG KEEP FAITH!!

STUFFED BELL PEPPERS WITH SRIRACHA AIOLI SAUCE ENJOY DAN:

Serves 4

INGREDIENTS:

1-1/2-pound ground turkey

4 bell peppers. Red, green, or yellow

2 teaspoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 teaspoon EACH cumin and paprika

1 teaspoon EACH Italian seasoning and marjoram leaves

1/2-teaspoon EACH kosher salt and freshly ground black pepper

2 tomatoes, finely chopped

1-1/2-cups sharp Cheddar cheese

1-cup Panko

2 Tablespoons Sriracha aioli sauce (recipe to follow)

DIRECTIONS:  (PREHEAT OVEN TO 350 F)

1.   Core peppers and bring a pot of water to a boil.

2.   Add peppers and foil for 10-12 minutes or until soft.

3.   Remove from water and set in side a prepared baking dish.

4.   In skillet, heat oil over medium-high heat when sizzling.

5.   Cook and crumble turkey with onion, and next 7 ingredients.

6.   Saute until meat is no longer pink about 8 minutes.

7.   Cool slightly and stir in tomatoes, cheese, and panko.

8.   Fill bell peppers with the turkey mixture.

9.   Bake uncovered for about 20 minutes.

10.                On the side have a bowl of Sriracha aioli sauce.

SRIRACHA AIOLI SAUCE: (makes 1 cup)

1/2-cup Mexican sour cream

1/4-mayo

1 garlic cloves, smashed

1 tablespoons Sriracha sauce

Pinch of salt and pepper

1-1/2-tablespoon lime juice

DIRECTIONS;

1.   In a tall mixing cup, using a hand-held emulsifier.

2.   Combine all ingredients until smooth.

3.   Season with salt and pepper.

4.   Will last several days.

ENJOY DAN:       SING SONGS DANCE AND PLANT SEEDS!!

DAN'S COFFEE INFUSED STEAK RUB ENJOY DAN:

                     DAN’S COFFEE INFUSED STEAK RUB by CHEF DAN:

Makes 6 servings   (GOOD ON ALL MEATS)

INGREDIENTS:

1/4-cup fresh ground coffee

1/4-cup brown sugar

2 tablespoons chili powder

1 tablespoon freshly ground black pepper

1 tablespoon paprika

1//2-teaspoon cayenne pepper

1-1/2-tablespoon salt

1 tablespoon EACH garlic powder and onion powder

1 tablespoon EACH ground coriander and cumin

DIRECTIONS:

1.   In a bowl, stir together the black coffee and next 10 ingredients.

2.   Rub into steak , or pound with a meat mallet.

ENJOY DAN:                                         SHARING LIFE LOVE AND FOOD!!

MELON AND CUCUMBER SALAD ENJOY DAN:

                   MELON AND CUCUMBER SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup watermelon cubes or balls

1/2-cup cantaloupe cubes or balls

1/2-cup cucumber, sliced

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon EACH ground coriander, and green chipotle powder

1/8-teaspoon ground cardamom

2 tablespoons EACH pumpkin seeds and sunflower seeds

1 tablespoon fresh chopped cilantro, fresh mint, and fresh chives

Sumac for serving

DIRECTIONS:

1.   Whisk oil, and next 4 ingredients together in a bowl.

2.   Add watermelon and next 2 ingredients and toss to coat in the dressing.

3.   Top with pumpkin seeds and next 4 ingredients.

4.   Server with sumac.

ENJOY DAN:                                                    BE STTRONG KEEP FAITH!!

AVOCADO SALAD WITH LIME AND CUMIN VINAIGRETTE ENJOY DAN:

AVOCADO SALAD WITH LIME AND CUMIN VINAIGRETTE by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon EACH cumin seed, and mustard seeds

1/4-cup lime juice

1/4-cup fresh cilantro leaves, chopped

2 tablespoons rice vinegar

1 tablespoon honey

Kosher salt, and freshly ground black pepper to taste

1/4- olive oil

4 cups arugula leaves

2 beef tomatoes

4 ripe Hass avocados

1 onion

1 tablespoon EACH cumin powder and Hungarian paprika

1/2-cup fresh whole cilantro leaves

DIRECTIONS:

1.   In a cast-iron skillet toast cumin seeds and mustard seeds over medium-low heat for about 3 minutes.

2.   Remove heat: let cool.

3.   In a bowl whisk together lime juice and next 5 ingredients.

4.   Add oil in slow, steady stream, whisking to combine.

5.   Arrange arugula on serving plates.

6.   Top with tomatoes, avocados, and onion.

7.   Frizzle with 1/2-the vinaigrette.

8.   Sprinkle with seeds, paprika and whole cilantro leaves.

9.   Serve with additional vinaigrette on the side.

FRUGAL CHEF!!                                           FOR THE LOVE OF FOOD!!

KOREAN SPICY CHICKEN TENDERS ENJOY DAN:

                KOREAN SPICY CHICKEN TENDERS by CHEF DAN:

Seves 4 

INGREDIENTS:

Chicken breasts (cut into 15 tenders)

MARINADE:

Buttermilk (enough to coat the chicken)

1-2-tablespoons Korean chili paste (gochugaru)

1 teaspoon chili powder

1 tablespoon EACH sesame oil, and mirin

2 tablespoons soy sauce

2 garlic cloves, minced

1 thumb-size fresh ginger, minced

Salt to taste

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Combine all ingredients in a marinade bowl, whisk it to make sure the gochujang is completely dissolved.

2.   Marinade in the refrigerator for at least 2 hours.

3.   Remove chicken from the marinade and shake off milk.

4.   Place on a wire rack and place on baking sheet.

5.   Bake for 20 minutes.

ENJOY DAN:                                    SING SONGS AND PLANT SEEDS!!

KOREAN SPICY SLAW WITH GOCHUJANG ENJOY DAN:

            KOREAN SPICY SLAW WITH GOCHUJANG by CHEF DAN:

Serves 4

INGREDIENTS:

I head Napa cabbage, thinly sliced

4 scallions, bias sliced into 1/2-inch lengths

1 carrot, shredded

1 cucumber, halved, seeded, and thinly sliced

1 red bell pepper, seeded and thinly sliced

6 tablespoon rice vinegar

3 tablespoons gochujang (Korean chili paste)

2 tablespoons olive oil

2 garlic cloves, crushed

1 thumb-size fresh ginger, grated

1 tablespoon soy sauce

1/2-tablespoon fish sauce

2 tablespoons toasted sesame seeds

INGREDIENTS:

1.   Add the cabbage, and next 4 ingredients to a bowl.

2.   To Mason jar with a lid add rice vinegar, and next 6 ingredients:

3.   Shake well and pour over cabbage mixture.

4.   Toss to coat and top with sesame seeds.

5.   Refrigerate for 1 hour or over night.

FRUGAL CHEF:                        SHARING LIFE LOVE AND FOOD RECIPES!!