Category: Dave’s Blog

Be careful, you might just get a proposal tomorrow night with this recipe. Happy Valentine’s Day! Marry Me Chicken 2 tablespoons olive oil4 boneless skinless chicken breasts, or 6-8 bone in, thighs2 cloves garlic, minced1/2 teaspoon dried thyme1/2 teaspoon red pepper flakes3/4 cup chicken broth1/2 cup heavy cream1/2 cup sun-dried tomatoes, chopped1/2 cup parmesan cheese, gratedFresh basil, for servingKosher salt and fresh-ground pepper, to taste Preheat oven to 375°Add oil to a large cast iron or oven-proof skillet, and place over medium-high heat.Season chicken liberally with salt and pepper and sear until golden brown, 4-5 minutes per side. Remove to a plate and set aside.Lower heat to medium, add garlic and cook 1 minute. Add thyme, red pepper flakes, chicken broth and heavy cream, and simmer for 5 minutes, stirring frequently.Stir in sundried tomatoes and parmesan and return chicken to skillet. Spoon sauce over chicken and bake until chicken is cooked through, about 15 minutes.Top with basil and more parmesan. Enjoy!

They say, oysters are an aphrodisiac. I say, they’re just damn good. Cover your bases. Serve oysters on Valentine’s Day. Cast Iron Baked Oysters Rockefeller with Creamy DijonSpinach 4 slices thick-cut chopped bacon3 cups chopped onions1 1/2 cups chopped green bell pepper1 1/2 cups chopped celery1 teaspoon Creole seasoningKosher salt and fresh-ground pepper, to taste1-pint oysters, drained and patted dry1 recipe Dijon Creamed Spinach, recipe follows1/3 cup bread crumbs1/3 cup finely grated Parmesan Dijon Creamed Spinach:1/2 cup julienned yellow onion1 tablespoon olive oil2 teaspoons all-purpose flour1 tablespoon minced garlic1 sprig fresh thyme1 bay leaf1/4 cup Dijon mustard2 cups heavy creamKosher salt and fresh-ground pepper, to taste2 pounds spinach, cooked, squeezed dry and coarsely chopped In a large skillet, render the chopped bacon until crispy, about 4 minutes. Add the onions, bell pepper and celery and cook until very tender and all the juices are evaporated, 8 to 10 minutes. Season with the Creole seasoning, salt, and pepper and set aside to cool.Preheat the oven to 375.Once the vegetables have cooled to room temperature, divide the bacon-vegetable mixture evenly between 6 individual shallow ramekins, about 1/3 cup for each ramekin. Divide the oysters evenly among the ramekins, laying the oysters the top of the vegetables in 1 even layer. Spoon 1/3 cup of the Dijon Creamed Spinach over the oysters in each ramekin, spreading with the back of a spoon to form an even layer. Top with the bread crumbs and Parmesan and bake until bubbly and golden brown on top, 20 to 25 minutes. Dijon Creamed Spinach:In a large skillet, cook the onions with the olive oil until almost translucent. Sprinkle the onions with the flour and add garlic, thyme, and bay leaf, and cook for 2 minutes. Add mustard and cook 2 to 3 minutes, stirring constantly. Add the heavy cream and whisk to combine. Bring to a boil, reduce heat to low and cook until sauce is thick and creamy, about 15 minutes. Season with salt and white pepper, to taste. Add the spinach, stir until thoroughly combined, and serve.

I opened up my pantry and found a few cans of tuna. Yikes! Crunchy Tuna Casserole 1 lb. bow tie pasta2 tbsp. butter1 onion, chopped6 oz. canned white tuna (packed in oil), drained and flaked, reserve 2 tbsp. oil2 tbsp. flourKosher salt and fresh-ground pepper, to taste1 c. white wine2 c. chicken stock1 c. frozen peas1 tomato, diced2 c. mozzarella, diced1/2 c. grated Parmesan cheese1/2 c. panko breadcrumbs3 tbsp. extra-virgin olive oil1/4 c. chopped fresh parsley, plus more for serving 1. Preheat oven to 375. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain and set aside.2. Meanwhile, in a medium pot over medium heat, melt 2 tablespoons butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, 1 teaspoon salt, and 1/2 teaspoon black pepper and stir until flour turns golden, about 3 minutes.3. Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.4. In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and breadcrumb mixture. Season generously with salt and pepper.5. Bake until golden and bubbling, 20 minutes. Serve with parsley.

It’s a tri-fecta of wings for your Super Bowl party. Go Niners! Slow Cooker Garlic-Parmesan Wings2 lb. chicken wings1/2 stick butter, melted4 cloves garlic, minced2 tbsp. Dried Parsley1 1/2 c. freshly grated Parmesan, dividedKosher salt and fresh-ground pepper, to taste 1. Place chicken wings in a large slow-cooker.2. In a large bowl, mix butter, garlic, parsley, and 1 cup Parmesan and season with salt and pepper. Pour mixture over chicken wings and stir to coat.3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Sprinkle with remaining 1/2 cup Parmesan and broil until crispy, 5 minutes. Baked Garlic-Parmesan Wings1 lb. chicken wings1-2 tbsp. vegetable oilKosher salt and fresh-ground pepper, to taste1 stick melted butter4 cloves garlic, minced2 tbsp. Freshly Chopped Parsley3/4 c. shredded Parmesan, plus more for garnish1 tsp. red pepper flakesCaesar dressing, for dipping 1. Preheat oven to 400 degrees F. Toss chicken wings with oil and season with salt and pepper.2. Place a wire rack on top of a baking sheet. Place wings on top of wire rack and bake until golden and crispy, 50 to 55 minutes.3. Make sauce: In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and crushed red pepper flakes. Add wings and toss until completely coated.4. Place on a serving platter, sprinkle with more Parmesan, and serve with Caesar dressing. Baked Maple-Bacon Wings2 lb. chicken wings15 slices bacon, halved1/4 c. barbecue sauce2 tbsp. maple syrup1 tbsp. apple cider vinegar1 tbsp. brown sugar1/2 tsp. chili flakes 1. Preheat oven to 425° and line a large baking sheet with aluminum foil. Wrap wings with ½ slice bacon each, and place on prepared baking sheet.2. In a small bowl, combine barbecue sauce, maple syrup, apple cider vinegar, brown sugar and chili flakes. Whisk to combine. Brush wings all over with the sauce and bake 45 minutes, until wings and bacon are crisp and golden. Serve.

Beth makes a great stuffed mushroom. I like to sneak some blue cheese in when she’s not looking. These make a great Super Bowl snack. Bacon Blue Stuffed Mushrooms 3 strips bacon12 large mushrooms2 tablespoons butter1 onion, diced2 cloves garlic, sliced6 ounces cream cheese6 ounces blue cheese2/3 cup bread crumbs Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and finely chop the stems.1. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.2. Preheat oven to 350. Spray a small baking dish with cooking spray.3. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.4. Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

My barbecue game really sucks right now. So until I get that straightened out, I’m using my oven a lot. Oven Roasted Country Style Ribs 6 lbs. country-style pork ribsKosher salt and fresh-ground pepper, to taste4 teaspoons light brown sugar4 teaspoons chili powder4 teaspoons sweet paprika or smoked paprika4 teaspoons garlic powder4 teaspoons onion powder2 teaspoons ground cumin2 cups barbecue sauce Preheat the oven to 250°F.Add the salt, pepper, garlic powder, onion powder, chili powder, sweet paprika, cumin and brown sugar to a small bowl and mix well to combine.Season the ribs liberally with the dry rub.Place the seasoned ribs in a baking dish or on a foil lined sheet pan fatty side up.Cover the pan tightly with aluminum foil and place it on the center rack of the preheated oven. Cook the ribs for 2 – 2 1/2 hours or until a meat thermometer reads 195-205 degrees F.Remove the pan from the oven and carefully remove the foil.Give the ribs a generous coating of barbecue sauce and return the ribs to the oven uncovered for another 30 minutes.If you like them crisp, place the ribs under the broiler for 3-5 minutes.Remove the ribs from the oven and brush with more barbecue sauce and dig in!

Who do you like in SB 58? Chiefs? Ravens? Niners? Lions? According to the color scheme of the SB 58 logo, it’s gonna be Ravens/Niners. Oh well. Enjoy the games on Sunday. Blackened Shrimp Nachos Blackened seasoning:paprikagarlic powderonion powderOld Bay or Cajun seasoningdried thymefresh ground black peppercayenne pepperdried oregano Pico De Gallo:4 plum tomatoes, seeded and diced1 small white onion, finely chopped2–3 jalapeño peppers, seeded and choppedfresh cilantro, choppedJuice from one limeKosher salt, to taste For the nachos:1lb raw medium shrimp, peeled, deveined, tails offVegetable oil1 bag tortilla chipsMexican cheese blendIceberg lettuceMexican crema3 green onions, slicedLime wedges, for squeezing In a small bowl combine all of the ingredients for the blackened seasoning. Mix well and set aside.In a bowl combine tomato, onion, peppers, and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate until needed.Heat a little bit of vegetable oil in a large skillet over medium-high heat. Toss the shrimp in a bowl with the blackened seasoning. Add the shrimp and sauté for 3-5 minutes, turning occasionally, until fully cooked.Layout of the tortilla chips on a large baking sheet or 9X13 baking dish. Top the tortilla chips evenly with the shredded cheese. Place into the oven and bake at 350 degrees until the cheese has melted.Top with Pico del Gallo, crema, lettuce, shrimp and green onion. Serve with lime wedges, for squeezing.

It’s Championship Sunday! Go Niners! I amped up this recipe for a crowd. Garlic Bread Chicken Parmesan Sandwiches for 8 Hungry Fans For the Chicken4 Tablespoons olive oil4 Tablespoons Unsalted Butter4 Boneless, skinless chicken breasts, halved lengthwise (you’ll end up with 8 cutlets)Seasoned croutons, crushed very fineJarred or homemade pestoJarred or homemade meatless marinara16 slices provoloneParmesan (I use the stuff in the plastic jar)Fresh basil, torn For the Sandwich8 Hoagie rolls2 Sticks unsalted butter, softenedGarlic alt with herbs (I use Lawry’s) Drizzle 2 tablespoons olive oil and place 2 tablespoons of the butter in a large pan and heat to medium high heat.Meanwhile, dredge the chicken in the finely crushed croutons on both sides.Place 2 breasts at a time in the pan and after a minute turn down to medium low. Cook for 5 minutes and flip, cooking another 5-7 minutes or until cooked through to 160 degrees. Remove to a plate, add more butter and oil and repeat with remaining chicken. Set aside.Butter the bread and sprinkle with garlic salt. Heat the oven to broil and cook open faced until golden. Remove to set aside.Add a spoonful or two of sauce to the bottom bread and place the chicken on top.Cover the chicken in the sauce and add the provolone.Place under the broiler until the cheese is bubbly, then top with a sprinkle of parmesan cheese and add a smear of pesto and top with some basil. Top with the other bread and dig in!

I think you’re gonna need this for the games this weekend. Go Niners! Crispy Sticky Asian Wings For the wings:3 lbs. chicken wings3 tbsp. Rice flourKosher salt and fresh ground pepper, to taste3 green onions, sliced on the biasLime wedges, for squeezing For the sauce:1 tsp sesame oilKosher salt and fresh-ground pepper, to taste1 inch piece of ginger, peeled and minced1 tbsp sweet chili sauce2 tbsp honey4 tbsp brown sugar5 tbsp soy sauce1 tsp lemon grass paste3 cloves garlic peeled and minced, or 3 tsp jarred minced garlic Preheat the oven to 250 and place a rack on a large baking tray. If you don’t have a rack, just line the tray with foil or parchment paper.Cut each wing at the joint so you have a flat and drum. Throw away the tips, or freeze for stock. Dry the wings with paper towels, then place in a large bowl and add the rice flour, salt and pepper. Toss to combine. It’s important to dry the wings first so they only get a light coating. Throw away any remaining rice flour once tossed together.Place in a single layer on the rack or tray. Place on the lower shelf of the oven for 30 minutes.After 30 minutes, turn the oven up to 425, rotate the tray and place on a higher shelf for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool.Place all of the sauce ingredients into a saucepan, stir and bring to boil. Allow to lightly bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with the sliced green onions and lime wedges, for squeezing.