Author: Dave Tappan

Staying on that crock-pot jag… Crock-Pot Tuscan Chicken 6 bone-in, skin-on chicken thighs, or skinless, boneless breasts4 teaspoons Italian seasoning1 teaspoon onion powderKosher salt and fresh-ground pepper, to taste4 cloves garlic, minced1 cup sun dried tomatoes, drained and chopped1 cup chicken broth2 cups heavy cream1 cup Parmesan cheese, grated2 cups baby spinach, choppedYour favorite pasta, cooked Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.In a large skillet, brown the chicken on both sides for about 4 minutes. Do this in batches of three, to get good color on the chicken.Spray the inside of the crockpot with nonstick cooking spray. Layer the browned chicken in the bottom of the crockpot.In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.Pour the sauce over the chicken into the crock pot.Cook on high for 4 hours, or low for 6 hours.Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.Season with additional salt and pepper, if needed. Serve over cooked pasta, and enjoy!

I made tacos last night for the big debate. I loved the whack-a-mole analogy from J.D. and the I’m friends with school shooters and knucklehead comments from Waltz. Pure entertainment. The food was good too. Chorizo-Shrimp Tacos 2 tbsp. olive oil1 lb. chorizo, bulk or cut from casings1 lb. medium shrimp-peeled, deveined, tails offKosher salt and fresh-ground pepper, to taste1 can diced pineapple1 bunch scallions, sliced on an angle2 jalapeños, thinly sliced1 handful fresh cilantro, coarsely chopped plus more for garnish2 cloves garlic, chopped2 shots silver tequilaJuice from one limeLime wedges, for squeezing12–16 6-inch corn tortillasRed or green cabbage, shreddedYour favorite hot sauce, for serving In a large skillet, heat the oil over medium-high to high heat. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the scallions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the scallions wilt, 1 to 2 minutes. Add the tequila; stir until evaporated, about 2 minutes. Add the lime juice and remove from the heat.Char the tortillas directly over a gas flame or under the broiler until charred in spots.Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges. Garnish with cilantro leaves.

This morning, our morning show host, Billy Pilgrim, told a great story of having lunch with Kris Kristofferson. (Kris passed away yesterday) They had tuna sandwiches at the TA Truckstop in Redding when Willie Nelson and Kris were passing through. This inspires me to make dinner. The Best Ever Tuna Melt 1 thinly sliced green onion, including the greens3 tablespoons chopped fresh flat-leaf parsley2 teaspoons dried tarragon, crumbledZest of 1 lemon2 teaspoons lemon juice1 teaspoon Dijon mustardFresh-ground pepper, to taste1/3 cup mayonnaise2 (6-ounce) cans solid white tuna, well drained and flaked8 slices of your favorite bread (I like Naked from Franz)1 thinly sliced tomato (8 slices)4 slices sharp cheddar, Monterey jack or pepper jack cheese2 tablespoons softened butterBread & butter pickles, for serving Make the tuna mixture:Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes. Prepare the tuna melts for the griddle:Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese. Cook tuna melts on the first side:Heat a large griddle on medium heat, or a cast-iron skillet. Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side. Flip and cook the other side:Use a spatula to lift the sandwiches and carefully turn them over. Cook for another 3 minutes or so, until the second side is browned.Serve immediately with a big pile of bread & butter pickles.

Happy Friday! Happy Weekend! Enjoy yourself. You deserve it! Eat, drink, love and be happy! Would it kill ya? Beer Braised Ribs 1 cup brown sugar2 packs of fajita seasoning (It’s weird, but it works)2 tablespoons paprika2 racks St. Louis ribs1 can or bottle of beer4 cloves garlic, minced1 tablespoon honey4 tablespoons Worcestershire sauce1 tablespoon yellow mustard Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. If you have the time, place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight. Otherwise, just let the rubbed ribs set at room temperature for at least an hour. Preheat an oven to 225 degrees. Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside. Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11×14-inch baking sheet.Bake in the preheated oven until the ribs are very tender, 3 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.Preheat the oven’s broiler and set the oven rack about 6 inches from the broiler.Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

A stromboli is nothing more than a tubular pizza, or calzone and like my pizzas and calzones, I like to add some anchovy fillets to this recipe. Super Easy Stromboli 1 tube of Pillsbury pizza crust8 slices of deli ham10 slices of Genoa salami12 slices of sandwich pepperoniI also add anchovy fillets8 slices of provolone or mozzarella cheese (shredded cheese is also an option)2 tablespoons butter2 minced garlic cloves2 teaspoons chopped parsley3 tablespoons Parmesan cheeseJarred or homemade marinara sauce2 teaspoons Italian seasoning, divided Prepare Garlic Butter:Melt the butter in the microwave. Mix in minced garlic, parsley, and Parmesan cheese. Set aside. Prepare the Dough:Line your baking sheet with parchment paper.Stretch the pizza crust out to nearly the size of your baking sheet. Assemble Stromboli:Spread a thin layer of marinara on the crust.Layer the deli meats: start with ham, then salami, followed by pepperoni. Spread another thin layer over the meat. Add cheese on top. Sprinkle with Italian seasoning. Roll and Seal:Roll the dough lengthwise and seal the seam well.Seal the ends by pinching and folding them under the Stromboli. Score and Top:Score the top of the Stromboli a few times with a serrated knife to allow steam to escape.Brush the garlic butter mixture over the top and sprinkle with a little more Italian seasoning. Bake:Place the stromboli seam-side down on the baking sheet. Bake according to the instructions on the pizza dough package, usually the same as for a regular pizza, but no par-baking is needed. Serving:Serve with a side of marinara, for dipping.

Spatchcock is both a noun and verb. Noun…a chicken split open is a spatchcocked chicken.”That is a good lookin’ spatchcocked chicken!” Verb…to split open a chicken, to prepare it for grilling.”We need to spatchcock these chickens.” However you use it, it’s just fun to say! Spatchcocked Mexican Roadhouse Chicken with Roasted Tomatillo Salsa and Roasted Green Onions The rub:1 1/2 teaspoons ground ancho Chile powder1 teaspoon dried oregano, preferably MexicanA big pinch of ground cloves1/2 teaspoon of ground cinnamon2 garlic cloves, peeled and finely chopped or crushed through a garlic press3 tablespoons apple cider vinegar1/4 cup fresh orange juice1 teaspoon Kosher salt, plus a little more for the onions1 large, whole chicken2 large bunches of green onions or knob onionsA little olive oil for brushing the onionsGrilled tomatillo salsa, for serving, recipe follows Place one whole chicken, breast side down, on a cutting board.Remove the Backbone. Starting at thigh end, cut along one side of backbone with kitchen shears.Continue to Remove the Backbone. Turn chicken around; cut along other side of the backbone. Discard the backbone.Turn the chicken over, breast side up. Apply pressure and flatten the chicken. The spatchcocked chicken is now ready to be prepared for grilling.Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix Chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of salt together in a small bowl.When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an digital thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.To serve, cut the chicken into quarters, top with green onions and tomatillo salsa. Roasted Tomatillo Salsa1/2 lb. husked, rinsed, and halved tomatillos2 large cloves garlic, peeled1 jalapeño or 2 serrano chiles, stemmed and roughly chopped1/3 cup (loosely packed) roughly chopped cilantro1/2 small white onion, finely chopped1/4 cup waterSugarSalt Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.Place tomatillo halves on the grill, cut side down. Grill until browned and they begin to soften. Flip and continue to cook until completely softened. Remove the tomatillos to the work bowl of a blender or food processor. Let cool to room temperature.Add garlic, chiles, cilantro, and 1/4 cup of water to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and stir in the onion. Thin the salsa out with more water if necessary. Taste and add sugar to if the salsa is too tart. Season with salt to taste.

Thumbing through my forthcoming cookbook, “If You Don’t Like My Cooking…Go Fork Yourself” I found this recipe, sent to me years ago from a Q97 listener. Shrimp Enchiladas 8 soft taco-size flour tortillasFilling:4 tablespoons soft cream cheese1/4 cup sour cream1/2 lb. cooked bay shrimp1/2 cup grated Fontina cheese1/4 cup grated sharp cheddar cheese3 tablespoons finely chopped yellow onions3 tablespoons finely chopped red peppersFresh-ground pepper, to taste1/4 teaspoon chili powder1/4 teaspoon dill weedJuice from one lemon Sauce:1/3 cup half-and-half3 tablespoons cream cheese4 medium Roma tomatoes, coarsely chopped1/4 cup white onion, coarsely chopped1 tablespoon chopped fresh parsleyKosher salt and fresh-ground pepper, to taste1/3 cup grated Fontina cheese Filling:Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside. Sauce:Heat half and half with cream cheese until melted and smooth (I use the microwave).In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper. Assemble:Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 tablespoons of the filling mixture.Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

Happy Friday! Hope to see ya tomorrow at the Redding Beer & Wine Festival. Be sure to stop by the Q97 tent. We’ll be pouring something good from the Liquor Barn. Remember, if you’re under 21, go buy your beer somewhere else…you’re not invited! Now, let’s make a sandwich.   Fried Chicken Sandwiches with Dill Dressing   BUTTERMILK MARINADE 2 cups buttermilk A few dashes of Crystal hot sauce 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 8 boneless, skinless chicken thighs   DILL DRESSING 1 ½ cups plain Greek yogurt 3 tablespoons fresh dill, chopped 1 teaspoon garlic powder 2 tablespoons lemon juice ¼ cup grated parmesan cheese   SEASONED FLOUR 2 cups all-purpose flour 1 tablespoon salt 2 teaspoons black pepper 1 ½ teaspoons cayenne pepper 1 tablespoon garlic powder vegetable oil, for frying   FOR SERVING softened butter, for buns 8 Kaiser burger buns 1 head butter lettuce 2 tomatoes, sliced Bread & Butter pickles   Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight. Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill. Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered. Heat the oil in a deep pot or deep fryer until it reaches 350˚. Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through. The internal temperature should reach 165˚ and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, pickles and dill dressing. Serve with fries and a pile of more pickles.

It’s National Cheeseburger Day! My favorites in Redding, in no particular order…In N Out, Damburger, Dudes, Red Robin, LuLu’s. Jucy Lucy Ingredients for 4 Jucy Lucys1 1/2-2 pounds ground beef1 tablespoon Worcestershire sauce1 teaspoon garlic salt1 teaspoon onion powder1 teaspoon Montreal Steak Seasoning4 slices Kraft American cheese, cut into fourths4 of your favorite, soft hamburger bunsDill pickle chips, sliced onion and sauteed mushrooms, for serving (optional) 1. Combine ground beef, Worcestershire sauce, garlic salt, onion powder and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese in the meat. Repeat with the remaining cheese and patties.3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.4. If you like, top your burger with pickles, onions and/or sauteed mushrooms. Be careful that the molten lava of cheese doesn’t burn you on that first bite.

Happy Taco Tuesday! Let’s make enchiladas. Chicken Enchiladas Rojas Red enchilada sauce, homemade or canned1 tablespoon canola oil1 medium onion, finely chopped2 cloves garlic, minced1 15-ounce can black beans, drained and rinsed1 rotisserie chicken, shredded, skin and bones discarded1 7-ounce can diced green chilesKosher salt and fresh-ground pepper, to taste8 taco size, corn or flour tortillas2 ½ cups Mexican blend cheese or your favoriteOptional, assorted toppings…cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream, diced avocado. Preheat oven to 350 degrees. Lightly grease a 9×13-inch casserole dish. If making enchilada sauce, prepare and set aside.Heat canola oil in a large pan over medium-high heat. Cook the onion until it is soft. Reduce the heat and add the garlic, cooking for 1 minute, stirring constantly.Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Season with salt and fresh ground pepper, to taste. Mix everything together over low heat for a couple of minutes.Spread 1-2 tablespoons of enchilada sauce over the bottom of the prepared baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded cheese. Roll the tortillas up and place them in a baking dish seam side down. Pour the remaining enchilada sauce over the enchiladas.Sprinkle with the remaining cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through.If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, or sour cream. Enchilada Sauce2 tablespoons ground chili powder1 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon dried oregano1/4 teaspoon onion powder1/4 teaspoon cayenne pepper1/4 teaspoon kosher salt1/8 teaspoon ground cinnamon2 tablespoons tomato paste2 cups low sodium chicken broth3 tablespoons canola oil3 tablespoons all-purpose flour In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.Heat the oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps.Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.