Author: Dave Tappan

Happy Friday! I’m thinkin’ it’s gonna be a slow cooker weekend. Enjoy your weekend! Crock Pot Chicken Enchiladas 2 lb chicken thighs or breasts skinned and boneless2 tsp paprika2 tsp cuminKosher salt, to taste2 tsp chili powder6 garlic cloves, minced2 red bell peppers2 small red onions, diced1 jalapeño, diced *optional2-28 oz cans red enchilada sauce2 cup black olives, sliced15-20 corn tortillas, sliced1 cup shredded cheeseHandful torn, fresh cilantro, chopped for garnish Optional Toppings/PairingsMexican riceSour creamChopped tomatoesRomain lettuceLime wedges, for squeezing Set the slow cooker on high heat. Let it warm while you prep. Gather and prepare the ingredients. Slice the jalapeño and chop the garlic and onion.If you are using skinless and boneless chicken thighs, place them on the bottom whole. If you are using breasts, slice the chicken into small 1 inch bite sized pieces (this helps with tenderness equal cooking and quicker cooking.)Add chicken to the bottom of the pot. Add garlic, seasoning, onion, jalapeños, bell peppers and pour enchilada sauce over everything. Place lid on.Cook for about 4-5 hours. When you are close to serving, stir everything and check the chicken to ensure it’s cooked through. Add in cut corn tortillas, olives and cheese. Cover the slow cooker again for another 10-20 minutes or until the cheese has melted.Once the cheese is melted, serve and enjoy your crock-pot enchiladas.

I asked my mother-in-law, Susan, what she would like for game day food on election night. She wants tacos and I usually do whatever she wants. So I guess we’re having tacos. Vote early and vote often. Carne Asada Street Tacos and Mexican Rice For the Carne Asada Marinade:1 lb. flank or skirt steak1/4 cup orange juice1/4 cup lime juice (about 2 limes)2 tbsp soy sauce2 tbsp olive oil2 cloves garlic, minced1 jalapeño, minced1/4 cup chopped cilantroKosher salt and fresh-ground pepper, to taste For the Tacos:Corn tortillasGuacamole (for topping)Pico de Gallo (for topping)Lime wedges (for serving) Step 1: Marinate the Carne AsadaPrepare the Marinade: In a bowl, mix orange juice, lime juice, soy sauce, olive oil, garlic, jalapeño, cilantro, salt, and pepper.Marinate the Steak: Place the steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s well-coated. Marinate in the refrigerator for at least 1 hour, or ideally overnight for best flavor.Step 2: Cook the Carne AsadaGrill or Pan-Sear: Preheat a grill or cast-iron skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Grill or sear the steak for about 3-5 minutes per side, or until it reaches your preferred level of doneness.Rest and Slice: Allow the steak to rest for 5 minutes before slicing it into small, bite-sized pieces.Step 3: Assemble the TacosWarm the Tortillas: Heat the corn tortillas on a skillet or grill for a few seconds on each side until they’re warm and pliable.Build the Tacos: Place a portion of the sliced carne asada on each tortilla. Top with a spoonful of guacamole and Pico de Gallo.Serve: Garnish with a squeeze of fresh lime juice and serve with additional lime wedges on the side. Mexican Rice My Way 2 cups rice4 cups water3 ounces tomato sauceKosher salt and fresh-ground pepper, to taste1/2 teaspoon garlic salt1 teaspoon Tajin Mexican seasoning1 teaspoon Knorr chicken bouillon1/2 teaspoon ground cumin1 handful of cilantro, no stems2 sprigs green onion, chopped2 tablespoons vegetable oil 1. Brown the Rice:In a cooking pan, preferably one with a lid that fits perfectly, heat 2 tablespoons of vegetable oil over medium heat. Add the rice and brown it well, stirring frequently to ensure even browning.2. Add Tomato Sauce:Once the rice is browned, stir in the tomato sauce, ensuring all the rice is coated evenly.3. Add Water and Seasonings:Add the 4 cups of water to the pan, followed by the salt and pepper, garlic salt, Knorr chicken bouillon, ground cumin, and Tajin. Add the chopped green onion as well. Stir to combine.4. Cook the Rice:Bring the mixture to a boil, then taste and adjust the salt if needed. Add a handful of cilantro on top. Cover the pan with foil and place the lid on top. Reduce the heat to low and let it cook for 20 minutes. Do not uncover the pan during this time.5. Let it Rest:After 20 minutes, turn off the heat and let the rice sit, covered, for another 10 minutes.

Here’s something for a cool, Fall weekend. I used to make this at Tappan Out Pizza, when I was closed on Sundays. Mama Areola’s Sunday Gravy 2 pounds boneless beef chuck roast4 tablespoons olive oil, divided1 pound uncooked sweet or hot Italian sausage links6 cloves garlic4 large sprigs fresh basil4 tablespoons tomato paste2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano1 1/2 teaspoons kosher salt, plus more as needed1 teaspoon granulated sugar, plus more as needed1/4 teaspoon freshly ground black pepper, plus more as neededCooked spaghetti, for serving Step 1:Cut 2 pounds boneless beef chuck into 4 pieces.Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.Add the chuck and sear until golden-brown all over, 8 to 10 minutes total.Transfer to a plate.Step 2:Reduce the heat to medium.Add 1 tablespoon of the olive oil and 1 pound uncooked sweet or hot Italian sausage links to the pot.Sear until golden-brown all over, about 5 minutes total.Transfer to the plate with the chuck.Step 3:Remove the pot from heat and let cool slightly, about 2 minutes.Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.Step 4:Return the pot to medium heat, add the remaining 2 tablespoons olive oil, and heat until shimmering.Add the garlic and cook, stirring frequently, until light golden-brown, about 1 minute.Step 5:Add 3 tablespoons tomato paste and continue to cook, stirring frequently, until the tomato paste has darkened in color, about 1 minute.Step 6:Pour 2 (28-ounce) cans whole peeled tomatoes and their juices.Fill half of one of the empty tomato cans with water and pour the water into the pot.Using a wooden spoon or potato masher, break up the tomatoes into small bits.Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.Step 7:Increase heat to medium-high and bring the sauce to a rapid simmer.Return the chuck, sausages, and any accumulated juices to the pot.Reduce the heat to low and partially cover the pot.Gently simmer, stirring occasionally, until the chuck is falling apart, 3 1/2 to 4 hours.Step 8:Transfer the chuck and sausages to a clean cutting board or plate.Shred the chuck with two forks into bite-sized pieces and cut the sausages into thick slices on a slight diagonal; return both to the sauce. (Alternatively, leave the meat whole and transfer to a platter, and use the sauce to sauce the pasta, serving the meat on the side for individuals to add to their plate and shred or cut as they want.)Step 9:Taste and season the sauce with more kosher salt and black pepper as needed.If the sauce tastes too tangy or acidic, add more granulated sugar 1/2 teaspoon at a time.Serve the sauce over cooked spaghetti.

We have some cold, wet weather headed to Redding this week. Bundle up with a classic. Tomato Soup with Cheese-Onion Toast For the Tomato Soup:2 tbsp olive oil1 large onion, chopped4 cloves garlic, minced1 carrot, chopped2 cans (28 oz each) whole peeled tomatoes4 cups vegetable broth2 tbsp tomato paste1 tsp sugar1 tsp dried basil1/2 tsp dried oreganoKosher salt and fresh-ground pepper, to tasteFresh basil, for garnish For the Cheese and Onion Toast:4 slices of crusty bread2 tbsp butter, softened1 small onion, halved and sliced into half moons1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese Prepare the Tomato Soup:In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.Stir in the tomato paste and cook for 1-2 minutes.Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.Use an immersion blender to blend the soup until smooth. You can blend the soup in batches using a regular blender, if you don’t have an immersion blender.Season with salt and pepper to taste. Keep the soup warm on low heat. Prepare the Cheese-Onion Toast:Preheat your oven’s broiler or a toaster oven.Spread the softened butter on one side of each slice of bread.Place the buttered slices on a baking sheet, buttered side up. Top with the thinly sliced onion and then sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each slice.Broil until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on the toast to prevent burning. Serve:Ladle the hot tomato soup into bowls.Serve each bowl of soup with a slice of cheese and onion toast on the side.Garnish the soup with fresh basil leaves.

Here’s a side for my surf n turf dinner. It’s a good lookin’ side, it’s delicious and it makes your pee smell funny! Garlic-Parmesan Bacon Wrapped Asparagus 2 lb asparagus cleaned, woody ends removed1 stick unsalted butter2 tbsp minced garlic1 lb thin-sliced bacon½ cup finely grated Parmesan cheeseRed pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste Preheat the oven to 425°F.In a saucepan, melt the butter with the minced garlic.Brush the asparagus spears lightly with the melted Garlic Butter.Bundle the asparagus in three’s. Wrap a slice of bacon around the stems. Repeat with the remaining spears and bacon.Place into the oven and bake 20-25 minutes, depending on how thick the asparagus is, turning halfway through cooking.Increase oven temperature to broil and cook an additional 3 minutes to crisp up the bacon.Remove from oven and sprinkle with Parmesan cheese and red pepper flakes. Salt and pepper, to taste.

I’m putting together a surf-n-turf menu for a dinner at my house that was purchased at the Make-A-Wish Foundation Radio-thon. I’m considering a take on Steak Oscar. Filet Mignon with Shrimp and Lobster Cream Sauce 4 (6 oz) filet Mignon steaksKosher salt and fresh-ground pepper, to taste2 tablespoons olive oil1/2 pound large shrimp, peeled and de-veined1/2 pound lobster meat, chopped2 tablespoons butter1/4 cup minced shallots2 cloves garlic, minced1/2 cup white wine1 cup heavy cream2 tablespoons fresh parsley, chopped1 tablespoon fresh tarragon, chopped Season fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook steaks, about 4-5 minutes per side for medium-rare. Remove and keep warm.In the same skillet, sauté shrimp until pink, about 2-3 minutes. Remove and set aside.Melt butter in the skillet. Add shallots and garlic, cook until softened.Add white wine, simmer until reduced by half.Stir in cream, bring to a simmer. Cook until slightly thickened.Add lobster meat, shrimp, parsley, and tarragon. Heat through.Serve steaks topped with the seafood cream sauce.

Sunday, it’s a Super Bowl re-match. Chiefs at the 49ers. I’m gonna re-create a sandwich that I made for the Super Bowl. Hopefully with a different outcome. Dave’s Meatball Sub 1 lb ground beef1 lb ground pork4 garlic cloves, grated½ cup yellow onion, finely chopped¾ cup Parmigiano Reggiano, grated1 cup breadcrumbs2 tsp Worcestershire sauce2 eggs2 tbsp Italian seasoningKosher salt and fresh-ground pepper, to taste3 cups Mozzarella, shredded, or 12 slices provolone.6 each – Italian Sub RollsButter, melted Marinara Sauce2 tbsp – extra virgin olive oil1 cup – yellow onion, finely chopped1 tbsp – garlic, minced1 (6 oz) can – tomato paste2 (16 oz) cans – crushed tomatoes2 tsp dried basil1 tsp dried oreganoRed pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste2 tbsp granulated sugar Preheat the oven to 400°F. Mix ground beef, ground pork, Worcestershire sauce, garlic, onions, Parmigiano Reggiano, breadcrumbs, eggs, Italian seasoning, salt, and pepper in a large bowl. Use your hands to get it fully incorporated.Line a sheet tray with parchment paper or aluminum foil. Roll the meatball mixture into large balls (about 2 – 3 oz per ball) and place on the sheet tray. Bake for 20 – 25 minutes or until fully cooked through.While the meatballs are baking heat a large sauce pot over medium-high heat with 2 tbsp of extra virgin olive oil. When hot, add the onions and cook until translucent (about 3 – 5 minutes). Add the garlic and tomato paste and cook for 2 minutes. Add the crushed tomatoes.Turn the heat down to medium and allow the sauce to cook for 10 – 15 minutes. Season with red pepper flakes, salt, pepper, and sugar. Add the dried herbs and cook for another 5 minutes. Taste and adjust seasoning, if necessary.Remove the meatballs from the oven and hold them hot with the sauce in a crock-pot set on warm. Take the sub rolls and brush them with melted butter. Begin layering the rolls with sauce, 3 – 4 meatballs, and more sauce. Top them with the shredded Mozzarella or sliced provolone.Bake for 5 – 7 minutes in the oven until the cheese is melted (or under the broiler on low for 2 – 3 minutes). Garnish with some freshly chopped parsley and serve hot! Enjoy!

We are chickened out. I made some great crock-pot chicken dinners this week, but I need some red meat in my life. My boss thinks I post too many recipes with meat. He would like me to concentrate on recipes that don’t include meat. I said to him, “Hi, my name is Dave. Apparently we’ve never met.” Steak and Mushroom Grilled Cheese Sandwich Olive oil4 ounces shiitake mushrooms, sliced very thinlyKosher salt and fresh-ground pepper, to taste2 cloves garlic, pressed through garlic press4 slices of your favorite, good quality bread.4 tablespoons softened, unsalted butter, for bread2 cups of your favorite shredded cheese. I like a blend of Gruyere and Swiss.8 ounces of boneless rib-eye or strip steak, grilled to medium and sliced as thin as possible with a very sharp knife. Place a large, non-stick skillet over medium-high heat, and drizzle in a bit of the oil; once it gets hot, add in the mushrooms, and allow them to sauté for a minute or so before adding in a generous pinch of salt and pepper; once the mushrooms become golden-brown, add in the clove of garlic and stir for a minute or so. Spoon the mushrooms out of the pan and set aside. This can all be done on a Blackstone griddle, as well.Grill your steak to medium rare or medium and slice as thin as possible. Set aside.Butter one side of your bread slices.In the same skillet, over medium heat, place two slices of bread (buttered side down) in the hot skillet. Cover both slices of bread with half of the cheese. Top one of the slices with half of the mushrooms and half of the sliced steak. Top that with the other slice of bread.Press the sandwich with a spatula, then flip the sandwich over. When both sides of the sandwich are golden brown and the cheese is melted, remove from the skillet and slice on the bias. Repeat for another sandwich.

We are in Crock-Pot heaven! Crock-Pot Chicken Cacciatore 6 bone-in, skin-on chicken thighs1 tablespoon olive oilKosher salt and fresh-ground pepper, to taste8 ounces sliced mushrooms2 teaspoons minced garlic1 yellow onion, halved & sliced into half-moons1 green bell pepper cut into 1/2 inch pieces1 red bell pepper cut into 1/2 inch pieces4 carrots, rinsed & cut into 1/2 inch rounds1 teaspoon Italian seasoning1 14 oz. can diced tomatoes1 24 ounce jar marinara sauce1/2 cup pitted Kalamata olives2 tablespoons chopped parsleyBasil leaves, for garnish Heat the olive oil in a large pan over medium high heat. Season the chicken on both sides with salt and pepper.Cook the chicken for 4-5 minutes per side, or until golden brown.Remove the chicken from the pan and place it in the slow cooker. Add the mushrooms to the pan and cook for 4-5 minutes or until tender.Add the garlic to the pan and cook for 30 seconds.Place the mushroom mixture, onion, bell peppers, carrots, Italian seasoning, tomatoes and marinara sauce in the slow cooker.Gently toss all the ingredients together.Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.Remove the cover and stir in the olives. Sprinkle the parsley and basil leaves over the top and serve with linguine, fettuccine or spaghetti and some of the marinara out of the crock-pot.

The best kitchen tool ever invented, might just be the Crock-Pot. Crock-Pot Buffalo Wings 4 pounds chicken wings. Drums and flats separated; tips removed.2 tablespoons vegetable oilKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon chili powder1 teaspoon onion powder1 tablespoon Montreal Steak Seasoning1 tablespoon Worcestershire sauce4 tablespoons butter1 cup Franks wing sauce1/2 cup ketchupChives or finely chopped cilantro, celery sticks, carrot sticks, and ranch or blue cheese dressing for serving. In a sauce pan, melt the butter. Stir in the hot sauce, ketchup, and Worcestershire sauce. Combine everything and bring to a slight simmer.Place the wings in a large bowl. Drizzle with oil and season with the garlic powder, chili powder, onion powder and Montreal Steak seasoning. Coat the wings evenly with the spices then place them in your crock-pot.Pour the hot sauce mixture evenly over the wings. Season with salt and pepper, to taste. Be careful. The Montreal Steak seasoning and the butter has salt.Cook on low for 3 hours, or internal temp of the wings reach 165 degrees.When the wings are done, place them on a foil-lined, rimmed baking sheet skin-side up. Brush or drizzle tops with the buffalo sauce. Broil for 5-10 minutes or until sauce has thickened and caramelized a bit and the skin on the wings crisp up.Toss the wings in a bowl with more sauce and chives or cilantro and serve with celery sticks, carrot sticks, and ranch or blue cheese dressing.