Author Archives: TheChefDan

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Fudgesicles

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Fudgesicles

With only a few ingredients, you can whip up these super creamy, and chocolatey fudgesicles in no time.  They are a healthy and delicious alternative to store bought fudgesicles and you won’t feel guilty eating them!

Ingredients

  • 1/3 cup dark cocoa powder
  • 1 can coconut milk
  • 1 tsp pure vanilla extract
  • 2 tbsp honey (substitute agave or maple syrup for a vegan alternative)
  • pinch of salt
  • pinch of chili flakes (optional)

Method

  1. Add all ingredients to a blender and blend until fully combined
  2. pour mixture into popsicle molds and freeze overnight
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Buffalo Chicken Naan Bread Pizza

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Buffalo Chicken Naan Bread Pizza

Don’t get me wrong, homemade pizza is great. But when you’re in a rush or you don’t feel like slaving away in the kitchen,  Naan bread makes an amazing substitute for pizza dough.  It gets really thin and super crispy.  If you didn’t know it was Naan, you’d think it was freshly made pizza crust.  Best part is it takes absolutely no effort.  If Buffalo chicken isn’t up your alley, you can top the Naan with whatever you want. Sky’s the Limit.

Ingredients

  • 1 chicken breast, grilled and sliced (leftover works great)
  • 1 Naan (for 1 pizza)
  • 1/4 cup Buffalo sauce
  • 1/4 cup mozzarella, shredded or pulled apart
  • 2 tbsp blue cheese, crumbled

Method

  1. Pre heat oven to 400°F
  2. Spread a thin layer of buffalo sauce onto Naan.  Reserve some to drizzle on at the end.
  3. Evenly top the Naan with chicken, mozzarella, and blue cheese.
  4. Bake the pizza for 8-10 minutes, until the cheese is bubbly and the crust is golden brown.
  5. Drizzle some more buffalo sauce on top if desired.
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Deep Fried Sous-Vide Yolk

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Deep Fried Sous-Vide Yolk

These yolks are absolutely insane! It really doesn’t get any better, it’s deep fried yolk that just oozes out when you bite into it. Use these in stir fries, on burgers, or just eat them plain, you really can’t go wrong. If this doesn’t convince you to get a Nomiku, then nothing will.  Get $20 off the wifi Nomiku when you use the code “thechefdan” at nomiku.com

Makes 4 eggs

Ingredients

  • 6 eggs
  • 1 cup flour
  • 1 cup Panko bread crumbs
  • 1/2 tbsp Sriracha
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne
  • Canola oil, for frying
  • Splash of Water

Method

  1. Fill a large pot or cooking safe container with water and attach the Nomiku. Set the Nomiku to 63.7°C
  2. Place 4 eggs in the water and allow to cook for 1 hour. While the eggs are cooking, prepare a breading station by setting up 3 bowls. Bowl one should contain the flour, half the salt, half the pepper, and half the cayenne. Bowl two should contain 2 eggs, lightly scrambled, the Sriracha, and a splash of water. Bowl three should contain the Panko, remaining salt, pepper, and cayenne.
  3. After an hour, remove the eggs from the water and crack them onto a plate or shallow bowl (careful they will be hot!). being very careful, pull the whites away from the yolks (I like to hold them under a very light stream of room temperature water to help).
  4. Working one yolk at a time, coat in flour, then egg, then Panko.
  5. Heat oil to 350°F.  Carefully place the yolks in the hot oil for 20-30 seconds until golden brown. Remove from oil and drain on paper towel.
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Perfect Sous-Vide Burger

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Perfect Sous-Vide Burger

If you don’t have a Nomiku, you seriously need to consider getting one.  Not only does it make some of the best steak I’ve ever had, but it also makes one of the best burgers I’ve ever had. This will be the juiciest burger of your life.  I’m telling you, once you go Nomiku, there’s no going back.  Get you’re own Nomiku at nomiku.com and use the code ‘thechefdan’ for $20 off the wifi version.  You’ll thank me later.

Sous vide cheeseburger

This recipe is just for the actual burger.  It can be dressed however you want!

Ingredientes

  • 7 ounces ground chuck
  • Salt & pepper
  • 3 tbsp butter

Method

  1. Fill a large pot or cooking safe container with water and attach the Nomiku. Set the Nomiku to 135°F. (This temperature will give you a perfect medium-rare.  If a more done burger is desired, increase the temperature as necessary.
  2. Form ground chuck into a ball and then gently flatten into a thick patty using your hands. Chill the patties in the freezer to help them keep their shape when they are bagged. Place the patty into a large Ziplock and seal using the Water displacement method.
  3. When the Nomiku water bath is at desired temperature, place the sealed Ziplock in ensuring the burger is fully submerged.  Allow to cook for 1 hour then remove from water.
  4. Remove the burger from the bag and dry well using paper towels.  Allow it to rest for 10 minutes to slightly cool down.  Pre heat cast iron skillet to high until it is screaming hot and smoking.  generously season both sides of the burger with salt and pepper.  Drop half the butter in the pan and carefully place in the burger. Sear for no more than 1 minute per side.
  5. Assemble burger as desired and enjoy one the best burgers you’ve ever had.
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Rosemary Garlic Lamb Chops

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Rosemary Garlic Lamb Chops

Great as either an appetizer or main, these lamb chops are so simple to make and a perfect addition to any summer BBQ

Ingredients

  • 8-10 lamb chops
  • 2-3 garlic cloves, minced
  • 1-2 tbsp fresh rosemary leaves, roughly chopped
  • 2 tbsp extra virgin olive oil
  • Salt and pepper

Method

  1. Combine garlic, rosemary, and olive oil. Rub the mixture all over the lamb chops. Cover and allow them to marinate in the fridge for at least an hour. Remove from fridge, season with salt and pepper, and allow the chops to come to room temperature (about 30 minutes).
  2. Heat grill to high and cook the lamb for 3 minutes minutes per side. Allow them to rest about 5 minutes before eating.
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French Fries

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French Fries

Get the perfect fries, every time.

Ingredients

  • 3 pounds russet potatoes, peeled
  • Salt
  • Canola oil, for frying

Method

  1. Cut potatoes into fry sized pieces either by hand or with a fry cutter. Soak the cut potatoes in ice water for at least 1 hour. Remove from water and dry well.
  2. Heat oil to 325°F and cook fries for 10 minutes or until almost done and lightly golden. Remove fries from oil and increase the temperature to 375°F. Drop fries back in for about a minute or until perfectly golden brown. Shake off excess oil and season to taste with salt. Serve right away.
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Mixed Berry Greek Yogurt Paletas

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Mixed Berry Greek Yogurt Paletas 

With only two ingredients, these Paletas couldn’t be simpler. Enjoy them as a refreshing snack, or as a quick breakfast on the run.

Makes about 10 paletas

Ingredients

  • 2 containers (500g) vanilla greek yogurt
  • 1.5 cups blueberry or strawberry jam

Method

  1. Fill popsicle molds about a quarter of the way with yogurt, then add a big spoonful of jam to each one.  Add another layer of yogurt and top with another spoonful of jam.
  2. Using a straw or chopstick, swirl each individual paleta to loosely combine the yogurt and jam
  3. Freeze overnight and enjoy!
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Take Out Style Burgers & Fries

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Take Out Style Burgers & Fries

The next time you’re craving take out, save yourself the trip and make these instead.  It’s surprisingly easy to replicate that classic fast food feel at home.  The key is thin patties, and a super hot pan to get a nice sear.  These are guaranteed to satisfy and you know exactly what’s in the food you’re eating.

Ingredients

  • 1 lb ground chuck
  • 4 slices american cheese
  • sliced tomato
  • green leaf lettuce
  • 2 tbsp butter
  • condiments of choice
  • 2 burger buns
  • 2 russet potatoes
  • Vegetable oil, for frying
  • salt & pepper

Method

  1. Divide chuck into 4 equal balls and flatten into 1/4” thick patties, liberally season them with salt and pepper.
  2. Heat cast iron skillet to high and melt in butter.  Add the burgers to the pan and cook for up to 2 minutes then flip.  After the flip, add a slice of cheese to each patty and cook for another 2 minutes.
  3. Place buns in the skillet, cut side down until lightly toasted.
  4. Assemble the burgers with lettuce, tomato, and condiments of your choice.
  5. To make the fries, peel the potatoes and cut them into fry size pieces. Soak the cut potatoes in ice water for an hour to remove excess starch. Heat oil to 325°F and cook fries for about 10 minutes until lightly golden. Remove fries from oil and increase the heat to 375°F.  Place the fries back in the oil to finish cooking for about another minute or until golden brown.

*For an authentic fast food experience, wrap the burgers in wax paper before serving.

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Lemon-Lime Creamsicles

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Lemon-Lime Creamsicles 

These are seriously the most refreshing popsicles you will ever have.  They are the perfect balance of sweet and tart.  Enjoy them on a hot summer day!

Ingredients

  • 2 cups milk (2%)
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1 can sweetened condensed milk ‘
  • 2 tbsp powder sugar

Method

  1. combine all ingredients and mix well until fully combined
  2. pour mixture into popsicle molds and freeze overnight

*I use this popsicle mold

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Banana-Nutella Ice Cream Sandwiches

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Banana-Nutella Ice Cream Sandwich

For the cookies

Ingredients

  • 2 and ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1.5 tsp cornstarch
  • ¾ cup unsalted butter, melted
  • 1 large egg + 1 yolk
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup chocolate chips

Method

  1. Combine flour, cornstarch, baking soda, and salt in a mixing bowl and set aside
  2. Combine melted butter with all the sugar until smooth. Whisk in the egg and then the egg yolk and add vanilla. Pour the wet mixture into the dry mixture and mix together with a large spoon or rubber spatula. Fold in the chocolate chips. Cover dough and refrigerate for at least 2 hours.
  3. Preheat oven to 325°F and line a baking sheet with parchment paper. Remove dough from fridge and form into balls that are about 2 tbsp in size and place on baking sheet ensuring there is enough room for them to expand. Bake for about 12 minutes. At this point the cookies should be slightly undercooked but they will continue cooking after they are removed. Set aside until ready to build sandwiches.

For the Ice Cream Sandwiches

Ingredients

  • 4 cups frozen bananas, sliced
  • 2 heaping tbsp Nutella

Method

  1. Add the banana to a blender or food processor and pulse until an ice cream like texture begins to form. It may take a while but it will eventually come together. When the mixture begins to look like ice cream, add the Nutella and continue to blend until fully incorporated.
  2. Spread ice cream mixture onto a cake pan in a layer that is about 1” thick. Freeze for about an hour until solid. Using a cookie cutter or a cup that is approximately the same size as your cookies, cut out circles of ice cream. To build sandwiches, place a round of ice cream between two cookies. You can eat them right away or re-freeze for a few hours if you prefer a harder ice cream sandwich.
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Grilled Radicchio

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During the summer, I love to throw whatever I can on the grill.  This grilled Radicchio could not be simpler and is the perfect addition to any summer BBQ.

Ingredients

  • 3 heads long radicchio
  • 2 limes
  • 2 tbsp extra virgin olive oil
  • 2 tsp crushed red pepper flakes (optional)
  • Salt & pepper

Method

  1. Halve the radicchio the long way and brush the cut sides with olive oil. Season with salt & pepper and sprinkle on the red pepper flakes if you are using them.
  2. Halve the limes and brush the cut sides with olive oil.
  3. Place the radicchio and limes, both cut side down on a medium heat grill.  Grill for 3-4 minutes until char lines are formed.
  4. Squeeze the charred limes over the radicchio and drizzle with olive oil before serving.
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Nutella and PB&J Stuffed Donuts

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Donuts may seem difficult to make but this recipe is so simple and requires no special equipment, anyone can do it.  They are perfect to make at home on a lazy Sunday. Enjoy!

Nutella and PB&J Stuffed Donuts

Ingredients

  • 2.5 cups all-purpose flour
  • 2/3 cup whole milk
  • ½ cup sugar, divided
  • 2 egg yolks
  • 3.5 Tbsp butter, unsalted
  • 1 packet active dry yeast
  • 1 heaped tbsp ground cinnamon
  • Pinch of salt
  • powdered sugar, for dusting
  • Canola oil, for frying
  • Nutella, Peanut butter, and Jam, for filling

Method

  1. Add the milk and half the sugar to a pan and heat to about 110°F. Allow the sugar to dissolve then add yeast to a bowl and pour about half of the warmed milk over the yeast. Put the remaining milk back on the stove over a low heat and add butter.
  2. Add the flour and salt to a large mixing bowl creating a well in the center. Add the yolks and all the milk.  Using a wooden spoon or spatula, fold in the surrounding flour until a dough forms.
  3. Place the dough on a lightly floured surface and knead until it is smooth and elastic, dusting with flour when necessary. Place the dough into a large bowl that his been lightly greased.  Cover and allow to rise in a warm place for an hour or until approximately doubled in size.
  4. When the dough has risen, punch it down on a floured work surface and roll out into a sheet about ¾’’ thick. Cut circles out using a 3” cookie cutter.  Re-roll out excess dough and repeat.  Place cut donuts onto parchment paper and allow to rise for another 30 minutes, covered.
  5. Combine remaining sugar with cinnamon in a wide bowl
  6. Heat oil to 340°F and fry donuts in batches for 1½ – 2 minutes per side until golden brown. Toss in cinnamon sugar while still hot.
  7. To fill donuts, use a pastry bag fitted with a plain nozzle and squeeze Nutella into some, and PB&J into others. Fill just until it starts to ooze out. Dust with powdered sugar and  Serve immediately.

*These can also be made without filling them and they are still delicious

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Cedar Planked Salmon With Charred Pineapple Salsa

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Cedar planked salmon with charred Pineapple salsa

Ingredients

  • Salmon filet, skin on
  • 1 pineapple
  • 1-2 jalapenos (depending on level of heat desired)
  • 2 Limes
  • Handful of cilantro
  • Olive oil
  • Salt and Pepper
  • Cedar plank (soaked for 2 hours before use)

Method (salsa)

  1. Core and Slice pineapple into ¼ inch thick slices and grill on high heat for 2-3 minutes per side and char whole jalapenos on grill until they are black
  2. Allow to cool and then dice the pineapple and remove the charred skin along with the seeds of the jalapeno
  3. Combine in a large bowl with the juice of 1 lime and a handful of chopped cilantro
  4. Season to taste with salt and pepper

Method (salmon)

  1. Score the skin of the salmon with a sharp knife and place skin side down on cedar plank
  2. Drizzle olive oil and season salmon with salt and pepper
  3. Place a few thin slices of lime on top of the salmon
  4. Place the cedar plank on a med-high grill and cook for 12-15 minutes with the lid closed
  5. Spoon the salsa over the salmon and serve right on the cedar plank

 

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Blueberry Vodka Lemonade

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Blueberry Vodka Lemonade

 

A refreshing lemonade cocktail, perfect for a summer day in the sun!

Ingredients

  • 1.5 oz blueberry vodka
  • 1 oz lemon juice
  • 1.5 oz simple syrup
  • Splash of club soda
  • Fresh mint (optional)

Method

Fill a rocks glass with ice and add vodka, lemon juice, and simple syrup. Top the glass with club soda. If desired, add a few mint leaves. Stir and serve      immediately.

*To achieve a layered effect, add the blueberry vodka last and pour slowly over the back of a large spoon.

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Blood Orange and Arugula Salad

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Blood Orange and Arugula Salad

A super quick and easy salad that looks as good as it tastes. It’s light, refreshing, and a perfect addition to any meal.

If you can’t get a hold of blood oranges you can swap in a different variety

 

Ingredients

  • 1 Blood orange
  • 1 Handful of Arugula
  • 1 Tbsp feta cheese
  • 1 Tbsp pine nuts
  • ½ Tbsp olive oil

Method

  1. Peel and cut blood orange into quarter inch slices
  2. Toast pine nuts in a dry pan until they start to change color
  3. Top sliced blood orange with arugula, crumbled feta and pine nuts
  4. Drizzle with good quality olive oil
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Chocolate Dipped Strawberry Paletas

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Chocolate Dipped Strawberry Paletas

These Paletas are the perfect summer snack. Light, refreshing, and bursting with strawberry flavour, they will leave you craving more.

Feel free to omit the chocolate for an even lighter snack.   You can also make these fancier by drizzling white chocolate or chopped nuts over them.

Ingredients

  • 2 pounds of strawberries, hulled and halved
  • 5 tbsp sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 2 cups chopped semi-sweet chocolate
  • 2 tbsp coconut oil

Method

  1. Place halved strawberries along with sugar and vanilla in a large bowl and allow to sit for 30 minutes
  2. Transfer strawberries along with their juices and the lemon juice into a blender and blend until smooth
  3. Pour mixture into your popsicle molds and freeze over night (depending on the size of your molds, you should get about 10 popsicles out of this recipe)
  4. When ready to dip, melt chocolate along with coconut oil and transfer to narrow glass or jar for dipping
  5. Dip each Paleta, one at a time, into melted chocolate and then place onto parchment paper. Re-freeze for at least 20 minutes before serving
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Chocolate Peanut Butter Rice Krispy Squares

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Chocolate Peanut Butter Rice Krispy Squares

Nothing is wrong with the classic rice krispy square. They are so gooey and delicious. But can you really go wrong by adding  peanut butter and chocolate? I don’t think so. Take simple rice krispy squares to the next level with this recipe. It’s sure to be a hit for your next dessert.

Ingredients

5 cups rice krispies
20 mini peanut butter cups
¼ cup butter
1 package (10 ounces) marshmallows
1 cup peanut butter chips
½ cup chocolate chips
1 tsp vanilla

 

Method

  1. Lightly grease a 9’’x13’’ baking pan with butter or cooking spray
  2. In a large saucepan, melt butter and add in marshmallows stirring until they are completely melted.
  3. Remove from heat then add vanilla, peanut butter cups, peanut butter chips, and chocolate chips, stir to combine. Reserve some peanut butter cups, peanut butter chips and chocolate chips to use as toppings.
  4. Using a spatula, pour and spread mixture into baking pan and evenly press down. Press on some peanut butter cups and drizzle with melted chocolate chips and peanut butter chips.
  5. Cool and then cut into squares
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Homemade Walnut Pesto

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Homemade Walnut Pesto

With this simple pesto ready in minutes, there’s no need to buy jarred pesto ever again. It’s so fresh and easy you can’t go wrong. My favorite way to eat it is to toss spaghetti or penne in it but it also makes a great spread for sandwiches.

I like to add the mint because I think it brightens it up but if you don’t like mint, or don’t have any on hand you can definitely just use more basil. You can also experiment by using different nuts. The great thing about this is you really can’t screw it up. If you find that the flavors aren’t right, you can always balance it out by adding more of something else.

Ingredients

  • 1 cup basil leaves, packed
  • ¼ cup mint leaves, packed
  • 1/3 cup walnuts
  • 1/3 cup Parmesan, grated
  • 1/2 extra virgin olive oil
  • 1-2 cloves of garlic
  • Course Salt and freshly cracked pepper, to taste

Method

  1. Add basil, mint, and garlic to a food processor and pulse to roughly chop
  2. Add the walnuts and Parmesan and pulse several more times
  3. Lastly, add the olive oil and pulse to combine. Season with salt and freshly cracked pepper
  4. If the pesto is too thick, slowly add more oil until you reach your desired consistency
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Quinoa Black Bean Burgers

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Quinoa Black Bean Burgers

Make a big batch of these burgers to keep in the freezer for a quick and easy weeknight meal. They are delicious on lettuce “buns” but also work great between normal hamburger buns. These burgers are also completely vegetarian and gluten-free.

I had the pictured burger on an english muffin with avocado, tomato, red onion, cheddar cheese, arugula, and Sriracha mayo.

Ingredients

  • 1 cup quinoa (raw)
  • 2 Sweet potatoes
  • 2 cans (15oz) black beans
  • ½ cup rolled oats
  • 1 white onion
  • 5 cloves garlic
  • 2 roasted red peppers
  • 2 Chipotles in adobo sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 egg

Method

  1. Add quinoa to 2 cups of water (can use chicken stock if you want) and bring to a boil. Reduce to a simmer for 20 minutes and then fluff with a fork.
  2. Pre-heat oven to 350°F Peel sweet potato and cut into large chunks. Drizzle with olive oil and bake for about 1 hour or until soft. The previous steps can be done in advance.
  3. In a food processor, combine black beans (reserve ¾ cup for later), oats, onion, garlic, roasted red pepper, chipotles pepper, chili powder, cumin, salt, and pepper. Pulse several times until well incorporated.
  4. Place mixture in a large bowl along with cooked quinoa, reserved black beans, and finely chopped sweet potato. Mix everything together, cover and refrigerate for ½ hour.
  5. Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease with olive oil. Form patties with about ½ cup of the mixture and place on baking sheet 1 inch apart. Bake for 30 minutes.
  6. Serve with your favorite toppings and condiments.

 

 

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Jalapeño Lime Infused Tequila

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Jalapeño-Lime Infused Tequila

Impress your friends with this simple and fun infused tequila!

Infusing alcohols can take anywhere from several days to a week, but by using the Nomiku, you can infuse tons of flavor in only an hour. Learn more about the Nomiku and sous vide cooking at www.nomiku.com

Ingredients

  • 500 ml silver tequila
  • 1 jalapeño
  • 1 lime

Method

  1. Set Nomiku water bath to 135ºF (57ºC)
  2. Fill Mason jar with tequila, 1 sliced jalapeño, and the zest of 1 lime (remove the zest carefully with a pairing knife, or peeler); close jar
  3. Place the jar in the water bath so the water reaches the bottom of the rim. (Pre-measure by placing the mason jar in your cooking vessel and filling it with water until the water level reaches the rim).
  4. Allow the tequila to infuse for 1 hour
  5. Remove jar from water bath and strain tequila into a bottle or into another jar once cooled
  6. Enjoy in your favorite tequila based cocktail!