Author: Dave Tappan

A lot of things in this world is just a crock of s**t. I prefer a crock of chicken. Crockpot Tuscan Garlic Chicken with Spinach 8 skinless, bone-in chicken thighs1 tablespoon olive oil or butter8 cloves garlic, minced1 cup heavy cream1/3 cup chicken broth1 cup grated parmesan cheese1 tablespoon Italian seasoning1 teaspoon crushed red pepper flakes, optionalKosher salt and fresh-ground pepper, to taste1/2 cup Sun-dried tomatoes , chopped2 cups Spinach , chopped and packed Heat oil or butter in a medium saucepan over medium heat. Add garlic and sauté for about a minute, until fragrant.Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.Meanwhile, place the chicken thighs at the bottom of your Crockpot. Season chicken thighs with Italian seasoning, crushed red pepper flakes, salt, and pepper. Top chicken thighs with sun-dried tomatoes.When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.Pour the cream sauce evenly over the chicken thighs in the Crockpot. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.Cook your crockpot Tuscan Garlic Chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove the chicken thighs from the crockpot and set it aside.Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.Return the chicken to the slow cooker, and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the chicken when serving.

It’s National Chicken Wing Day! This recipe is so easy, even a Dodger fan, or Classic Rock DJ can make it! One Pot Honey-Soy Wings 2 lbs. chicken wings, drums & flats separated (or not)4 tablespoon soy sauce3 tablespoons honey3 tablespoons cooking oil1 tablespoon sesame oil4 teaspoons garlic, minced2-inches of fresh ginger, peeled and sliced1 teaspoon chili flakesKosher salt & fresh-ground pepper, to taste Rinse the chicken wings and pat dry with paper towels.In a non-stick pan, add oil and sauté ginger and garlic for 1 minute. Add in chili flakes and chicken wings.Fry for about 5 minutes. Keep turning the wings.Add the soy sauce, pepper and sesame oil. Cook for about 10 minutes.Add the honey and cook for another 10 minutes or till the chicken is cooked through, dry and sticky. Once you have added the honey, cook the chicken under low heat so you don’t burn them.Season with some salt, if you like.

The guys practically cried like little school girls when I told them I wasn’t making my watermelon salad for the boat trip. So… Watermelon Salad with Cucumber, Feta & Honey-LimeDressing For The Honey-Lime Dressing4 tablespoons honey4 tablespoons lime juice2 tablespoons extra virgin olive oilpinch of salt For The Watermelon Salad1 watermelon peeled, cut into cubes2 English or Hot House cucumber, cubed2 cups fresh cilantro, chopped or torn basil1 cup crumbled feta cheese, more to your liking Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment. Make the Salad: In a large bowl or serving platter, combine the watermelon, cucumbers, and fresh herbs. Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

The great Johnny Carson once said, “The best stuff I ever did, I stole from someone better than me.” Wienerschnitzel Copycat Chili Recipe I usually don’t follow measurements, I just use them as a guideline, but I think you need to stick to this one pretty close. 3⁄4 lb. ground beef1⁄4 lb. ground pork6cups water1⁄4cup cornstarch1⁄2cup Wondra Flour (this is a must)1tablespoon tomato paste (I use the stuff in a tube)1tablespoon white vinegar6tablespoons chili powder1⁄2tablespoon salt1tablespoon dried onion flakes5teaspoonsgranulated sugar1⁄4teaspoon garlic powder1⁄4teaspoon ground black pepper1teaspoon ground cumin Brown ground beef and ground pork in a large saucepan over medium heat, make sure the meat is crumbled really fine. Use a potato masher for this. The meat should be really fine in texture, almost disappearing into the sauce.When the meat is completely browned cover saucepan and turn heat to low.After ten minutes, remove the ground meat from the heat and drain.While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch.Whisk thoroughly as it’s added until it’s dissolved into the water.Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.Place the pan over medium heat and bring to a boil. Stir occasionally.When chili begins to boil, reduce heat and simmer for 1 hour. Stirring occasionally.Chili is now ready to add over a steamed hotdog and bun.

I think it’s time for a man-sandwich that features something that once had a pulse.   Marinated Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce   CARAMELIZED ONIONS 4 jumbo yellow onions, halved and sliced into thin half moons Honey 1/2 cup olive oil 4 tablespoons unsalted butter Kosher salt, to taste   HORSERADISH CREAM SAUCE 1 cup mayo 1 cup sour cream 1/4 cup buttermilk 1/2 cup prepared horseradish 2 tablespoons lemon zest Dash Worcestershire sauce Kosher salt and fresh ground pepper, to taste   FOR THE MARINADE 3-4 lb. tri tip (I buy untrimmed and trim it myself) 1 tsp sesame oil 3 green onions, sliced 3 cloves garlic, minced 1 tbsp rice wine vinegar 1 tbsp raw honey One inch knob fresh ginger, grated 1/2 tsp crushed red pepper flakes 3 tbsp olive oil 1/3 cup beef broth 1/2 cup soy sauce   FOR THE SANDWICH 4 Good quality French rolls Swiss cheese slices 1 bunch watercress   For the caramelized onions: Place the sliced onions in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and salt. Then add the butter on top and let melt down into the onions. Continue to cook down until the onions are somewhat transparent, gooey and quite sticky with some of the ends crispy. Remove from heat and set aside. For the horseradish cream sauce: In a bowl, add all the ingredients and stir to mix well. Set aside.   For the marinade: In a sealable 1-gallon freezer bag or airtight container, add trip tip, followed by the remaining marinade ingredients. Using your hands, press the marinade all around the ti tip, then press the air out of the bag and seal tightly, making sure to press the marinade around the ti tip to coat. Place in the fridge to marinate for at least 3 hours, preferably 8-24 hours.   For the meat: Heat grill to 500°F. Sear meat on both sides for approximately 5-6 minutes. Remove from direct heat and place on the indirect side of the grill or reduce heat to medium-high (approximately 350°F). Continue to cook until internal temperature reaches 130°F, approximately 20-25 minutes. Place tri-tip on cutting board and let rest for 12-15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.   To assemble: Drizzle the bottom of the bread, drizzle with the horseradish sauce and top with the meat, cheese, watercress and a final slathering of the sauce.

Last year, I was doing a remote at Carmona’s Appliance Center in Redding. The Blackstone rep made some amazing tacos. Thought I’d give it a go. Happy Taco Tuesday! Smash Chorizo Tacos with Quick Pickled Red Onions Chorizo:2 lbs. ground chorizo or links removed from casings Guacamole:4 Large Avocados, halved, peeled, pit removed and diced1 small red onion, dicedHandful fresh cilantro, chopped3 medium Limes, juicedKosher salt and fresh-ground pepper, to tasteMix all ingredients in a bowl and refrigerate, until use. Taco:Corn TortillasChopped CilantroPickled Red Onions (recipe follows)Favorite SalsaSour CreamCotija Cheese Preheat your grill or Blackstone to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.Add about 2 oz of the ground chorizo to the skillet or Blackstone and top with a tortilla. Smash the tortilla into the ground chorizo (get them as flatten as possible!) so that it lays flat and cook for 3-4 minutes until the chorizo is heated through. Flip the tortilla over and cook for 30 more seconds on the opposite side, then pull off and keep warm. Repeat this for the rest of your chorizo smash tacos.To serve, add the guacamole, pickled red onions, favorite salsa, sour cream, cotija cheese and chopped cilantro. Serve and enjoy! Quick Pickled Red Onions1 large red onion, halved, peeled and sliced into thin half-moons3/4 cup apple cider vinegar1/4 cup water1 teaspoon fine sea salt1–2 tablespoons sugar Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.Marinate. Let the onions marinate for 30 minutes. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

It’s gonna heat up in Redding. What’s better on a hot summer day than a hot bowl of chili? Ground Beef and Sausage Chili 2 pounds ground beef1-pound Italian sausage (casings removed, if using links)3 (15 ounce) cans chili beans, drained1 (15 ounce) can chili beans in spicy sauce2 (28 ounce) cans diced tomatoes with juice1 (6 ounce) can tomato paste1 large yellow onion, chopped3 stalks celery, chopped1 green bell pepper, seeded and chopped1 red bell pepper, seeded and chopped2 jalapeno peppers, seeded and chopped4 cubes beef bouillon½ cup beer¼ cup chili powder1 tablespoon Worcestershire sauce1 tablespoon minced garlic1 tablespoon dried oregano2 teaspoons ground cuminHot sauce, to taste. I like Pick-A-Peppa or Crystal hot sauce1 teaspoon dried basilKosher salt and fresh-ground pepper, to taste1 teaspoon cayenne pepper1 teaspoon paprika1 teaspoon white sugarMasa for thickening, if neededWater for thinning, if needed Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, Chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Serve with your favorite toppings:Cheddar cheesePickled jalapenoFresh cilantroSliced radishesChopped onionSliced scallions

Happy Friday! Happy Father’s Day! Bacon Blue Cheese Burger with Caramelized Onions For the burgers:2 pounds 80/20 ground beef (R & R has the best)1 tablespoon onion powderA few dashes of Worcestershire sauceKosher salt & fresh-ground pepper, to taste12 ounces blue cheese, sliced from a block or wedge12 slices thick-cut bacon, cooked and drained on paper towels6 large Hamburger buns For the caramelized onions:2 tablespoons olive oil4 large yellow onions, halved & thinly sliced into half-moonsKosher salt & fresh-ground pepper, to taste Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together. In a large bowl, mix ground beef, onion powder, Worcestershire and salt and pepper until just combined. Do not overmix, or your patties will be tough.Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.Preheat your grill, grill pan, Blackstone or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don’t flip it until it gets to this point. When burgers lift easily, flip, add enough blue cheese to cover completely, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.Remove patties carefully using a metal spatula and transfer to buns. Top with caramelized onions and bacon and serve immediately.

Make Dad a beautiful surf & turf dinner on Sunday and he might just put you back into his will!   Grilled Steak and Shrimp with Green Beans, Tomatoes and Chimichurri   1-pound green beans, trimmed 1-pint grape tomatoes, halved 1 tablespoon olive oil, plus more for grill grates Kosher salt and fresh-ground pepper, to taste 2 strip or rib-eye steaks (about 1-inch thick), about 2 pounds total Chimichurri sauce, recipe follows   Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper. Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes. Meanwhile, add the steaks to the grill; cook until desired doneness. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri.   Chimichurri 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley) 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro) 1/2 cup diced red onion 3 Tablespoons fresh oregano, tightly packed 3 cloves of garlic, peeled 2 Tablespoons fresh lemon or lime juice 2 Tablespoons red wine vinegar Kosher salt and fresh-ground pepper, to taste Red pepper flakes, to taste ½ cup olive oil   Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed. Serve immediately, or refrigerate in a sealed container, for up to 3 days.   Shrimp and Chimichurri 1 tablespoon olive oil 1 pound jumbo (or large) shrimp, peeled and de-veined 1/2 cup chimichurri sauce   Heat oil in a large sauté pan over medium-high heat. Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque. Stir in the chimichurri sauce, and toss until the shrimp are evenly coated. Remove from heat and serve immediately.