Author: Dave Tappan

The NFL playoffs continue this Saturday and Sunday and the Rams and Vikings meet tonight. I think I’ll change gears and root for the Rams, for my friends Rick Richard Healy and Tom Cummings. Too bad the Rams and Lions can’t square off in the Super Bowl. Good luck Chuck and Jake. Chicken Parm Sub with Italian Salad 1 jar of marinara sauce2 large chicken breasts1 large yellow onionGarlic cloves, to taste, I use 418 slices of provolone or mozzarella cheese6 French or Sub Rolls1 Cup grated Parmesan cheese + more for toppingKosher salt and fresh-ground pepperGarlic PowderOnion PowderItalian seasoningOil for cooking Halve your onions, then peel and slice into half-moonsCut your chicken breasts into bite sized chunks.Mince the garlic.Add some oil to a skillet, then preheat your oven to 375 degrees.Add your onions, chicken and garlic to the skillet and sauté , stirring occasionally until fully cooked.Season with the salt, pepper, onion and garlic powders and Italian seasoning. I do not measure, Just season to taste.Pour in the jar of marinara, I add a little water to the jar, shake and add to the pan as well. Bring to a simmer, reduce heat, cover and simmer 20-30 minutes.Drizzle some oil or butter on the split rolls and toast in the oven until slightly toasted, take out, add two slices of cheese and back in oven to toast.When chicken is done simmering, turn off heat, stir in the Parmesan cheese.Remove rolls from oven, turn off oven and turn on broiler, add the chicken to each roll, sprinkle of Parmesan and another slice (or two) of cheese to the top, sprinkle with seasonings if you like, and broil until the cheese is bubbly and golden brown.Serve with Italian salad. Recipe follows. Italian Salad1 head of iceberg lettuce1 medium red onion1/2 cup of sun dried tomatoes8 slices of provolone cheese6 to 8 peperoncini plus a splash of juice from the jarItalian seasoning, to taste1 tablespoon of mayo1/2 cup grated or shaved Parmesan cheeseKosher salt and fresh-ground pepper, to taste Wash and air dry your iceberg lettuce and cut and tear into bite sized pieces. I like to leave it in the bowl in the fridge for a bit so it gets ice cold.Slice your red onion and add to the lettuce.Add your peperoncini to the bowl and drizzle a little of the juice from the jar on the salad.Chop your sun dried tomato into small pieces and sprinkle over the salad.Dice your Provolone and add to the salad.In a jar add your salad dressing and the mayo and whisk or stir until well combined and creamy.Season the whole salad with the Italian seasoning and salt and pepper.When ready to serve, drizzle with the dressing and add the Parmesan cheese.

Happy Friday! I am obsessed with my Ninja Air Fryer. Air Fryer Hawaiian Teriyaki Chicken For the Teriyaki Marinade:1/2 cup soy sauce1/4 cup pineapple juice1/4 cup brown sugar2 tablespoons rice vinegar2 tablespoons grated fresh ginger2 cloves garlic, minced1 tablespoon sesame oil1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening) For the Chicken:4 boneless, skinless chicken thighs1 tablespoon vegetable oil Sesame seeds and chopped green onions for garnish (optional)In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and sesame oil. If you want a thicker sauce, stir in the cornstarch mixture and cook over medium heat until thickened. Allow it to cool.Place the chicken in a large resealable plastic bag or shallow dish. Pour half of the teriyaki marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight. Reserve the remaining marinade for basting and serving.Preheat your air fryer to 360° for about 5 minutes.Remove the chicken from the marinade, letting any excess drip off. Lightly brush the chicken with vegetable oil to help with browning.Place the chicken in the air fryer basket in a single layer, making sure they are not overcrowded. Cook at 360° for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165° and is golden brown.Transfer the chicken to a plate and let it rest for a few minutes. Slice the thighs into strips. Garnish with sesame seeds and chopped green onions, if you like. Serve with rice and the reserved teriyaki sauce on the side.

Here’s another leftover prime rib idea. Happy Friday! Prime Rib Sliders Slices of leftover prime rib1 package King’s Hawaiian Rolls12 slices Swiss cheeseOnion powderGarlic powderMelted butter, for topping rolls Caramelized Onions:4 large sweet onions halved and cut thinly1/4 cup butterKosher salt and fresh-ground pepper, to taste4 tbsp balsamic vinegar4 tbsp brown sugar6 fresh rosemary stems2 bay leaves Horseradish Cream Sauce:2 tbsp prepared horseradish1/4 cup sour cream2 tsp Worcestershire sauce2 tsp Sriracha Caramelized Onions:Cut the onions in half, then slice them thinly.Melt the butter in a large skillet, then add the onions.Cook over low-medium heat until the onions are softened. About 20 minutes.Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.Once the rosemary has wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.Stir in the balsamic vinegar, sugar, salt and pepper.Continue cooking until the liquid is all gone, and the onions are caramel colored and soft. Be very careful not to burn the mixture, so stir often. Horseradish Cream Sauce:Combine the horseradish, sour cream, Worcestershire sauce and Sriracha. I like to use a hand blender to make the sauce nice and creamy. Putting it all together:Pre-heat your oven to 350Cut the entire pack of rolls in half horizontally, keeping each half intact and connected. Place the bottom half of the rolls on a foil lined baking sheet. Top with the roast beef (about 1 slice per roll). Dollop the beef with the horseradish cream sauce. Spread the onions in an even layer over the top, then top with the cheese. Place the top layer of rolls over the cheese. Brush the top of the rolls with the melted butter. Sprinkle with the garlic powder and onion powder.Cover the baking sheet with aluminum foil and bake for 15 minutes. Uncover and bake until the cheese is melted and the rolls are lightly browned, 5 to 7 minutes more. Let cool for 5 minutes before serving.

Skyline Chili in Cincinnati is famous for their Cincinnati style chili they’ve been serving since 1949. Since I’ve never been and probably won’t go, I had to find the recipe and do it myself. BTW…I like mine “Four Way” This is perfect for a cold, rainy weekend in Redding.   Cincinnati “Skyline” Chili   1 quart cold water 2 lbs ground beef 2 cups crushed tomato 2 yellow onions, diced 4 garlic cloves, minced 1 tbsp Worcestershire sauce 1 tbsp unsweetened cocoa 1/4 cup chili powder 1 tsp cayenne 1 tsp ground cumin 2 tbsp cider vinegar 1 whole bay leaf 1/4 tsp ground cloves 1 tsp cinnamon 1 1/2 tsp salt Finely shredded sharp cheddar cheese for serving 1 pound spaghetti for serving Red kidney beans for serving Diced yellow onion for serving   1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients. 2. Simmer uncovered on low for 3 hours. Add water as needed if the chili becomes too thick. 3. Boil spaghetti in well salted water according to package directions 4. Follow the “Skyline” guide below for serving The Cincinnati “Skyline” Chili Ordering Code   1. Just the chili (“One Way”) 2. Chili served over spaghetti (“Two Way”) 3. Chili, spaghetti, and grated Cheddar cheese (“Three Way”) 4. Chili, spaghetti, cheese, and onions (“Four Way”) 5. Chili, spaghetti, cheese, onions, and beans (“Five Way”) All are served with oyster crackers.

Pour yourself a glass of wine, dim the lights and ask Alexa to play Sinatra. Now…cut the cheese. French Onion Mac N Cheese 6 tbsp. butter, divided, plus more room temperature for brushing2 real big yellow onions, halved and sliced into half-moonsKosher salt and fresh-ground pepper, to taste12 oz. cavatappi or other short curly pasta2 tbsp. all-purpose flour2 1/2 c. whole milk1 1/2 c. grated fontina cheese2 1/2 c. grated Gruyère1 c. shredded sharp white cheddar1 tsp. Dijon mustardPinch of cayenne pepper1 tsp. fresh thyme leaves, plus more for garnish Preheat oven to 350°. Brush 4 to 6 ramekins (depending on size) or small ovenproof baking dishes with butter, or brush one large baking dish with butter.In a large skillet, melt 3 tablespoons of the butter over medium. Add the onions and a pinch of salt and cook, stirring occasionally, until they are golden, about 30 minutes.Cook pasta in a large pot of boiling salted water, following package directions until al dente, about 8 minutes Drain pasta.In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high. Add flour and cook, stirring, 1 minute. While whisking, slowly pour in milk until combined. Bring to a boil and reduce heat to medium. Simmer, stirring, until sauce is thickened, about 6 minutes. Stir in fontina, 1 cup of the gruyere, and cheddar until cheese is melted. Remove from the heat. Stir in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.Divide mixture among ramekins and top each ramekin with the remaining gruyère. Bake until sauce is bubbly around the edges, about 20 minutes.Switch oven to broil and broil until cheese is golden, about 2 minutes. Garnish with more thyme before serving.

When you’re in the mood for french onion soup, turn it into a casserole. French Onion Chicken Casserole 4-6 boneless, skinless chicken breasts (depending on size)2 teaspoons garlic powder1 teaspoon dried oreganoRed crushed chili pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste2 cups shredded mozzarella or Gruyere cheese2 tablespoons unsalted butter6 large, yellow onions, halved and sliced into half-moons4 cloves garlic, minced1/2 cup chicken brothFresh chopped parsley, for garnishFrench baguette, sliced and buttered 1. Preheat your oven to 400°F. Lightly grease a 9×12-inch baking dish and set aside.2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to de-glaze if your pan gets too dry, and keep stirring until onions are browned.4. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.5. Season chicken breasts with oregano, red pepper flakes, salt, pepper, and garlic powder. Arrange chicken breasts in the baking dish.6. Divide caramelized onions on top of each chicken breast. Top the casserole with the slices of baguette. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven (or more, depending on the thickness of your chicken breasts), until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese. Garnish with fresh chopped parsley and serve immediately!

Happy Taco Tuesday! Here’s a timeless classic. The olives are essential. If you don’t have black olives, don’t make it. The Taco Bell Enchirito Beef1 1/2 tablespoons masa harina4 1/2 teaspoons chili powder1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon seasoning salt1/2 teaspoon paprika1/4 teaspoon ground cumin1/2 teaspoon garlic salt1/4 teaspoon sugar1 teaspoon dried minced onion1/2 teaspoon beef bouillon powder1 1/3 pounds ground chuck Sauce8 ounces tomato sauce1/3 cup water1/4 teaspoon chili powder1 1/2 teaspoons cumin1 1/2 teaspoons minced onion1 tablespoon white vinegar1/2 teaspoon garlic powder1/2 teaspoon garlic salt1/4 teaspoon paprika1/4 teaspoon sugar1/4 teaspoon cayenne pepper Assembly4 tortillas1 cup refried beans heated1 cup shredded cheddar cheese1/4 cup chopped white onionssliced black olives In a small bowl, combine all the ingredients for the beef, except for the beef itself, and mix well.Crumble the ground chuck into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat and drain the grease from the beef.Return the beef to the pan and stir in the spice mix and 3/4 to 1 cup of water. Simmer uncovered on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the pan from the heat before the meat is completely dry.To make the sauce, combine all the ingredients for the sauce in a saucepan and mix well. Simmer at a very low temperature for 15 to 20 minutes. Remove from the heat and let cool.Preheat the oven to 350°F.To assemble the Enchirito, spread 1/4 of the heated refried beans onto a tortilla, followed by 1/4 of the ground beef. Roll up the tortilla and place it seam-side down in an ovenproof dish coated with non-stick spray. Repeat with remaining tortillas. Cover with the prepared sauce, cheese, chopped onions, and black olives, if desired.Place the Enchiritos in the preheated oven for about 15 minutes, or until the cheese melts.