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Our Featured Recipe
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Mixed Greens with Pears, Pecans, Raspberry Chipotle and Goat Cheese |
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| 1 |
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pear, sliced |
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| 1/4 cup |
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pecans, chopped |
| 1/4 cup |
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goat cheese, crumbled |
| 2 Tbsp |
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Dan T's Raspberry Chipotle Sauce |
| 4 cups |
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mixed salad greens |
| 1 |
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thinly sliced red onion |
| 1/2 cup |
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extra virgin olive oil |
| 1/4 cup |
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cider vinegar |
| 1 tsp |
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Dijon Mustard |
| 1/2 tsp |
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brown sugar |
| 1/2 tsp |
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salt |
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| Mix together vinaigrette ingredients and toss greens lightly with vinaigrette. |
| Arrange pear slices in a circular or fan pattern on top of greens |
| Scatter goat cheese, red onion and pecans on top. |
| Center a dollop of Raspberry Chipotle Sauce on top of pears. |
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Smoke'n Chicken and Fettucine |
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Back to Top |
| 2 |
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deboned chicken breasts |
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| 1 tsp |
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extra virgin olive oil |
| 1 tbsp |
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extra virgin olive oil |
| 1/2 |
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red onion |
| 4 |
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cloves garlic, roasted and mashed |
| 1 |
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red pepper, slivered |
| 1/3 cup |
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sun dried tomatoes, julienned |
| 1/2-2/3 cup |
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whipping cream |
| 1/4 cup |
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chopped fresh basil |
| 1/4 cup |
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Dan T's Inferno Smoked Cayenne Chipotle Sauce |
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| Combine olive oil and the Dan T's Smoked Sauce and coat chicken, marinating for up to 2 hours, if you have the time. |
| Grill chicken on the barbecue for about 4 minutes or until done. Let stand 5 minutes and slice along the bias and reserve. |
| Sauté onions and peppers in olive oil for 3 minutes, until tender-crisp. Remove vegetables from pan. Add whipping cream, basil and garlic. Boil until reduced and thick. |
| Add the Smoked Sauce, chicken and sun dried tomatoes |
| Meanwhile, bring a large pot of water to boil and cook pasta according to package directions. Drain. |
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