Author: Dave Tappan

When you get a craving, ya gotta feed it!   Chicken-and-Cheese Enchiladas and Cilantro-Lime Avocado Salsa   1 small red onion, halved 1 1/2 pounds tomatillos, husked and rinsed 2 serrano Chile peppers, stemmed and seeded 1/2 cup chicken broth Kosher salt Pinch of sugar 8 corn tortillas 4 cups shredded rotisserie chicken 2 1/2 cups grated Monterey Jack cheese Fresh cilantro 2 tablespoons extra-virgin olive oil, plus more for greasing 3/4 cup crumbled queso fresco or cotija cheese   Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.   Cilantro-Lime Avocado Salsa: 6 tomatillos 1 jalapeño 2 avocados A handful of fresh cilantro 1/2 cup crema mexicana 1 tablespoon minced garlic 1 tablespoon chicken bouillon powder Kosher salt, to taste Juice of 2 limes 1/4 of a white onion About 1 cup of boiling water from the tomatillos and jalapeño   In a saucepan, boil the tomatillos and jalapeño (if using) for about 10 minutes until softened. In a blender, combine the avocados, fresh cilantro, crema mexicana, minced garlic, chicken bouillon powder, salt, lime juice, and white onion. Once the tomatillos and jalapeño are done boiling, add them to the blender along with approximately 1 cup of the boiling water to help blend. Blend everything until the mixture is smooth and creamy. Taste and adjust the salt if needed. Serve this rich, zesty salsa as a topping for tacos, enchiladas, or enjoy it as a delicious dip with tortilla chips! Enjoy!

Fish Piccata   4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish 2 Cloves of Garlic, minced 2 tsp of Olive Oil Kosher salt and fresh-ground pepper, to taste Flour, for dusting the fillets Capers, to taste 1/2 Cup of White Wine Zest and Juice of One Whole Lemon Fresh Chopped Parsley 1 Tbsp of Butter   Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side. Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds. Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!

It’s National Hot Pastrami Sandwich Day. Here’s a sandwich that will definitely find is way to one of the pages in my forthcoming cook book, “If You Don’t Like My Cooking…Go Fork Yourself” Davey’s Triple Play Grilled Cheese 4 Tbs. apple butter1 tsp. Dijon mustard1 Tsp. honeyKosher salt4 thick slices of bread8 oz. aged white Cheddar, grated1 lb. thinly sliced pastrami6 to 10 very thin slices of apple (use a mandolin, if you have one)4 Tbsp. unsalted butter Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese. Top with the other slices of bread to make two sandwiches.Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes. Flip, add the remaining 1 Tbs. butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes. Slice in half and serve.

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.

Air Fryer Ribs with Smoky Bourbon-Peach BBQ Sauce 1 rack of ribsDry rub (recipe follows)BBQ sauce (recipe follows) Preheat the air fryer to 380°Peel off the silver membrane from the back of the ribs. Season the ribs with the dry rub on both sides.Cut the rack of ribs in half to fit in the air fryer. Place meat side down in the air fryer tray and cook for 20 minutes, turning the ribs over halfway through the cooking.After the 20 minutes is up, pull out the basket and baste the ribs on both sides with BBQ sauce. Return them, meat side up, to the air fryer. Crank up the heat to 390° and cook for an additional 3-5 minutes, or until they are a bit charred on top. Brush with additional BBQ sauce and serve. Smoky Bourbon-Peach BBQ Sauce1/2 onion cut into wedges2 cloves garlic, minced1/2 cup bourbon1/2 cup peaches, pureed1 cup ketchup2 tablespoons tomato puree4 tablespoons cider vinegar2 tablespoons liquid smoke flavoring4 tablespoons Worcestershire sauce1/8 cup brown sugarA few dashes of hot sauceKosher salt and fresh-ground pepper, to taste Add the onion, garlic, peach puree and bourbon to a small saucepan. Simmer on low for 10 minutes until the bourbon reduces by half.Add all additional ingredients and stir well.Bring to the boil, then reduce to medium-low and simmer for 20 minutes.Take the pan off the heat and allow to cool.Strain the sauce through a sieve into a bowl.Use immediately or store in the refrigerator for up to two weeks. Dry Rub2 tablespoons brown sugar2 tablespoons paprikaKosher salt and fresh-ground pepper, to taste3 teaspoons chili powder3 teaspoons onion powder2 teaspoons garlic powder1 teaspoon dry mustard Mix all spices together until well combined.

Cut the cheese and crust it! Blue Cheese Crusted Ribeyes 2 thick-cut ribeyes1 large shallot, slicedDry, white wine, for de-glazing2-3 tablespoons ButterCanola oil, as needed1 cup Panko breadcrumbs1 cup blue cheese, crumbled from a wedge1 teaspoon Paprika, as neededKosher salt and fresh-ground pepper, to taste1 teaspoon Garlic Powder, as needed1 teaspoon Chili Powder2 teaspoons fresh, chopped rosemary2 tablespoons fresh, chopped parsleySqueeze of Lemon Juice Heat the oven to 400°Let steaks come to room temperatureIn a medium skillet over medium heat, melt 1 tablespoon of butter. Add shallots and rosemary. Cook until shallots are tender and translucent. Deglaze the pan with the wine and lemon juice until slightly reduced down, about 2 minutes. Remove from heat and set aside.In a bowl, mix together the Panko, blue cheese, parsley, paprika, garlic powder as needed and the cooked shallots and rosemary. Set aside.Once the steaks have come to room temperature, season with salt, pepper, chili powder and garlic powder.Heat a large cast iron skillet over medium heat with 1 tablespoon of butter and about 1 tablespoon of canola oil.Once the pan is hot, sear the steaks on both sides until a nice crust forms, 3-6 minutes on each side. Remove the pan from the heat and add your Blue Cheese crust on top of the steaks. Press the mixture onto the steaks.Place the pan in the oven and bake for 3-4 minutes, until the cheese has slightly melted and the crust begins to brown.Remove from the oven, and let the steaks rest for about 5 minutes before slicing and serving. Enjoy!

Happy Taco Tuesday! Air Fryer Baja Fish Tacos 2 pounds fresh cod, or other white, firm fish 4 tablespoons olive oil 2 teaspoons chili powder 1 teaspoon garlic powder 2 teaspoons paprika Cayenne pepper, to taste 1 teaspoon cumin Kosher salt and fresh-ground pepper, to taste 12 flour tortillas street taco size 4 cups finely shredded cabbage slaw Lime wedges, for serving Cooking spray Fish Taco Sauce 1 cup mayonnaise 4 tablespoons sour cream OR Greek yogurt Juice from 2 limes 2 whole chipotle peppers minced + 1 teaspoon adobo sauce 2 teaspoons honey or more to taste Fresh cilantro, finely chopped Kosher salt, to taste Blend fish taco sauce in a small bowl. Transfer to the refrigerator until you’re ready to eat. Combine chili powder, garlic powder, paprika, cayenne, cumin, sea salt and black pepper in another small bowl. Cut fish into 1″ thick pieces of cod about the length of your tortilla. Preheat the air fryer to 400 degrees and lightly spray the basket with cooking spray. Pat pieces of fish dry with paper towels then brush all sides with oil. Generously season with spice mix and transfer to the preheated air fryer in a single layer then lightly spray the top of each piece of fish with cooking spray. Air fry 6-8 minutes or until cooked through to an internal temp of 145 degrees. To assemble: lightly char tortillas over a low flame on the stove-top. You can also do this in a skillet or simply warm in the microwave. Spread a dollop of chipotle sauce down the center of each tortilla. Sprinkle with slaw then lay fish on top. Serve with lime wedges.

The NFL playoffs are here! Time for game-day recipes. For my friends, Chuck and Jake…Go Lions! Crispy, Baked Korean Wings Wings2 pounds chicken wings, flats and drums1/2 tablespoon baking powderKosher salt and fresh, ground pepper, to taste1 teaspoon onion powder1 teaspoon garlic powder Korean sauce3 tablespoons gochujang paste, or chili-garlic paste2 tablespoons soy sauce2 tablespoons rice wine vinegar2 tablespoons honey1 tablespoon sesame oil1 inch knob fresh ginger, peeled and grated4 cloves garlic, mincedLime wedges, for squeezingToasted sesame seeds, cilantro and sliced green onion, for garnish To bake super crispy wings in the oven, you need to start with the secret ingredient. That magic thing is baking powder. By coating your wings in a light sprinkling of seasoned baking powder, you are guaranteed that crunchy crispy chicken skin that makes the perfect wings.Start by combining baking powder, salt and onion powder in a small bowl. Pat your naked chicken wings with paper towels to remove as much moisture as possible and then add them to a separate mixing bowl, one large enough to toss your wings around without them flying out.Sprinkle half of your baking powder mixture on your wings and toss to coat. Sprinkle the remaining mixture and toss again until your wings are evenly coated.Preheat oven to 450 degrees and line a large baking sheet tray with foil and then add an oven safe wire rack on top of your foil. Lightly spray your rack with non-stick spray.Lay your chicken wings out on the wire rack so that there is plenty of space between them to ensure they cook evenly.Cook wings for 30 minutes then flip your wings and return to oven for an additional 20-25 minutes.While your wings are baking, make your Korean sauce. Add gochujang sauce, soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic powder to a small sauce pan and heat over medium high heat, stirring occasionally.Once your sauce reaches a slow boil, reduce the heat to medium and simmer for 15 minutes. Your sauce will start to reduce and thicken. Remove from heat and set aside.Once your wings are done, remove them from the oven and to a large mixing bowl. Pour your spicy Korean sauce on top and toss to coat.Top with toasted sesame seeds and chopped cilantro, or green onion, or both! Serve with lime wedges.

Happy Friday! Let’s get this in the crock-pot tomorrow. Chicken Tortilla Soup 12 small corn tortillas 6-inch, cut into ¼-inch strips2 tablespoon olive oil2 onions chopped6 cloves garlic large, minced2 chipotles in adobo sauce, chopped4 teaspoons cumin4 teaspoons chili powder28 ounces crushed tomatoes20 ounces canned diced tomatoes with chilies such as Rotel, 1 can8 cups chicken broth30 ounces canned black beans drained and rinsed2 cups frozen corn kernels4 boneless skinless chicken breasts Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.Shred chicken and add back to the pot. Serve with tortilla strips.Crispy TortillasHeat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt immediately. ToppingsCilantro, rough choppedSour creamTortilla stripsHot sauceLime wedgesPickled jalapenoChopped onionChopped tomatoAvocado, diced or slicedGrated cheese