DARK CHOCOLATE AVOCADO TRUFFLES ENJOY DAN:

         DARK CHOCOLATE AVOCADO TRUFFLES by CHEF DAN:

Makes 10

INGREDIENTS:

1 ripe avocado

1/4-cup dark cocoa powder + 2 tablespoons for dusting

2 tablespoons carob chocolate

1/4-teaspoons vanilla extract

1-1/2-tablespoon coconut oil

1-1/2- tablespoon coconut flour

Splash of salt

DIRECTIONS:

1.   Put all ingredients in a blender (except 2 tablespoons cocoa powder)

2.   Blend for 5 minutes (until silky smooth).

3.   Prepare an assembles line with a plate and a parchment paper.

4.   Tape the paper down to prevent moving.

5.   Sprinkle it with 2 tablespoons cocoa powder.

6.   Spoons 1 tablespoon of the batter and roll into a ball.

7.   Roll ball over cocoa powder on the parchment paper.

8.   Place on a plate.

9.   Repeat until all batter into rolled into balls and covered in cocoa powder.

11  Assorted toppings.

     12 coconut, sprinkles, and nuts        

     13 Refrigerate for 2-3 hours until hardened.

ENJOY DAN:                                               STAY HEALTHY EAT CHOCOLATE!!

SLOW COOKER SWEET AND SOUR CHICKEN BOWLS ENJOY DAN:

           SLOW COOKER SWEET AND SOUR CHICKEN BOWL by CHEF DAN;

Serves 4

INGREDIENTS:

3 boneless, skinless chicken breast halves cut into 1 to-1/2-inch pieces

2 tablespoons cornstarch

1/4-teaspoon EACH salt and black pepper

1 tablespoon olive oil

3/4-cup pineapple chunks

1 red bell pepper, diced into 1-inch pieces

Sesame seeds, for garnish

SAUCE:

3 tablespoons soy sauce

1/2-cup chicken broth

3 tablespoons brown sugar

1-1/2-tablespoons rice wine vinegar

3 tablespoon lemon juice

2 teaspoon EACH oyster sauce, and hoisin sauce

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

CORN STARCH SLURRRY:

2 tablespoons corn starch

3 tablespoon cold water

FOR THE LUNCH BOWL;

Cooked rice or quinoa, or noodles

DIRECTIONS;

1.    In a zip-Lok bag, toss chicken, cornstarch S. & P and shake until combined.

2.    Refrigerate for up to 2 hours, shaking bag occasionally.

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

4.    Add chicken 2-3 minutes until browned.

5.     Add chicken to the crock pot.

6.    Pour sauce over the top

7.    Cook on low for 4 hours on high 3 hours

8.    30 minutes before serving, whisk together cornstarch and water in a bowl.

9.    Stir into the crock pot and add pineapple and bell pepper to the crock pot.

10. Cook for another 30 minutes.

11. Place in bowls and sprinkle with sesame seeds.

12. Serve with cooked rice or quinoa, or noodles.

ENJOY DAN:                                                      EAT HEALTHY EAT  CHICKEN BOWLS!!

MEDITERRANEAN CHICKEN WITH MEDJOOL DATES ENJOY DAN:

           MEDITERRANEAN CHICKEN WITH MEDJOOL DATES by CHEF DAN:

Serves 4

INGREDIENTS:

4 skinless, boneless chicken halves

Kosher salt and freshly ground pepper to taste

2 tablespoons olive oil

3 tablespoon Irish butter, divided

4 shallots, peeled, and halved lengthwise

4 garlic cloves, smashed and roughly chopped

5 fresh rosemary springs, divided

1/2-cup white wine

1-1/2-cups chicken stock

8 Medjool dates pitted and halved lengthwise (from Martha Medjool date farm in Yuma Arizona)

1 tablespoon capers, drained

1-1/2-tablespoons apple cider vinegar

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.    Set the chicken out 30 minutes before cooking.

2.   Place a cast-iron skillet in the oven 15 minutes.

3.   Season chicken and remove hot skillet from the oven.

4.   Place chicken breast in the hot skillet and place on the stove top.

5.   Add oil to the skillet over medium-high heat and when sizzling.

6.   Add the chicken and cook until golden brown about 4-5 minutes.

7.   Remove chicken from the skillet and set on a plate.

8.   Over medium-heat, melt 2 tablespoons butter in the skillet.

9.   Add the shallots and cook 4-5 minutes, undisturbed until caramelized.

10  Add the garlic, a few spring thyme springs+ I tablespoon butter.

11  Season with salt and pepper.

12  Toss the shallots and continue to cook until the begin to soften., 5-7 minutes.

13  Deglaze the skillet with the wine and reduce by half.

14  add a few more thyme springs, cooked chicken, chicken stock, and capers.

15  Bring to a boil and then reduce heat and simmer 15 minutes.

16  Remove from heat and add apple cider vinegar and dates

ENJOY DAN:                                                                           BON- APPETITE!!

   

  

SCALLOPS IN OYSTER SAUCE ENJOY DAN:

                     SCALLOPS IN OYSTER SAUCE by CHEF DAN:

Serves 2

INGREDIENTS:

1 tablespoon sesame oil

7-cremini mushrooms, sliced

1-thumb-size fresh ginger, peeled and grated

1 tablespoon dry sherry

1-cup snow peas, left whole

1-teaspoon EACH fish sauce, and hoisin sauce

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

DIRECTIONS:

1.   Heat 1 tablespoon season oil in a wok over high-heat until sizzling.

2.   Add mushrooms and ginger and sauté for a few seconds.

3.   Add scallops and sauté for 5 seconds.

4.   Through in the dry sherry, now peas and stir-fry over high-heat for 5 seconds.

5.   Add a splash of water around the edge of the wok to create steam to help cook the snow peas.

6.   Season with fish sauce, ad next 3 ingredients; toss well to coat.

7.   Drizzle with 1 teaspoon sesame oil.

8.   Transfer to a serving bowl and serve.

ENJOY DAN:                                                    STAY HEALTHY EAT SHELLFISH!!

HONEY GARLIC SHRIMP SKILLET ENJOY DAN:

                    HONEY GARLIC SHRIMP SKILLET by CHEF DAN:

Serves 4

INGREDIENTS:

I pound shrimp, peeled, and deveined with tails on

SAUCE:

1 tablespoon olive oil

1 teaspoons garlic, minced

1/2-teaspoon fresh ginger, grated

4 tablespoon honey

2 tablespoons soy sauce

2 tablespoons lime juice

Pinch of red pepper flakes

DIRECTIONS:

1.   Combine sauce ingredients and divide in half.

2.   Marinate the shrimp with 1/2-of the sauce for 20 minutes.

3.   Discard marinate.

4.   Over medium-high heat oil in a skillet

5.   Sear on both sides, about 1 minute on each side, or until browned.

6.   Using thongs, rub shrimp into the caramelized bits on the bottom of the skillet.

7.   Pour remaining sauce into skillet, with the shrimp.

8.   Dish and serve hot drizzled with remaining sauce.

ENJOY DAN:                                                 EAT SEAFOOD AND BE HEALTHY

SLOW COOKER HONEY GARLIC CHICKEN AND VEGETABLES ENJOY DAN:

SLOW COOKER HONEY GARLIC CHICKEN AND VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breasts

1 sweet potatoes, cut into cubes

2 cups baby carrots

2 cups cauliflower florets

1/2-cup ketchup

1/2-cup soy sauce

1/3cup honey

2 garlic cloves, minced

1 teaspoon dried basil

1/2-teaspoons EACH dried oregano, and dried cilantro

1/4-teaspoon black pepper

1/2-teaspoon sesame seeds

DIRECTIONS;

1.    Place chicken breasts, and next 3 ingredients in the slow cooker.

2.   In a bowl whisk together, ketchup and next 7 ingredients.

3.   Pour the ketchup mixture over the chicken and vegetables.

4.   Cook on low for 7-8 hours or on high for 3-4 hours.

5.   Spoon into bowls and top with sesame seeds.

ENJOY DAN:                                                         SHARING LIVE LOVE AND FOOD!!                                        

BEEF CHOW RICE NOODLES (GON CHOW NGAU HO) ENJOY DAN:

                      BEEF CHOW RICE NOODLES (GON COW NGAU HO)

Serves 2

MARINATE AND BEEF:

8 ounces flank steak (sliced into 1/8-inch pieces)

1 tablespoon cornstarch

1 teaspoon rice wine vinegar

1 teaspoon soy sauce

1 teaspoons sesame oil

SAUCE:

2 tablespoon soy sauce

2 oyster sauce

1 tablespoon hoisin sauce

1 tablespoons rice wine vinegar

1 teaspoon curry powder

1/2-easppon red pepper flakes

1-1/2-teaspon brown sugar

1/4-cup water

1 tablespoon cornstarch

CHOW MEIN INGREDIENTS:

8 ounces flat rice noodles

2 tablespoon olive oil + 2 teaspoons

1 bunch fresh kale, torn

1 package lightly seasoned Asian medley with frozen veggies, thawed and drained

2 tablespoons black sesame seeds

DIRECTIONS:

1.    Whisk together marinate along with the meat in Ziploc bag.

2.    Refrigerate for 30 minutes to 1 hour.

3.    Whisk all sauce ingredients in a bowl; set aside.

4.    Prepare noodles according to package directions, drain and set aside.

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

6.    Add the flak steak in a single layer, sauté without stirring for 30 seconds.

7.    Continue cooking for another 1 minute.

8.    Remove to a plate.

9.    Add remaining 2 teaspoons oil; when hot add kale and thawed vegetables.

10. Add sauce to the skillet and bring to a boil.

11. Add beef and any juice that have accumulated and the cooked noodles.

12. Reduce heat and simmer for 12 minutes or until heated through.

13. Top with toasted sesame seeds.

ENJOY DAN:                                                                     FOOD FOR THE SOUL!!