Sorry for my absence this month. The group has grown quite large for a recipe community and I am proud to be here. Chef Dan isn’t going anywhere I am a full time student and father and manage to still maintain work. This week Feb 1st - Feb 7th I will be posting protein recipes for larger portions that can last the entire week. Cooking more! so you can cook less! Stay tuned! Today Jan 29 at 8pm I’ll be posting a recipe for a Chicken parm dinner. I hope you enjoy. If you have a recipe you would like to learn please comment under this post and I will take it into consideration. Thank you once again. -Chef Dan 👨‍🍳

Description: Penne pasta tossed in a creamy vodka sauce. Garnished w/ fresh Basil. What you will need: - Penne Pasta, Brand of your choice - Heavy Cream, Brand of your choice - Marinara sauce, Brand of your choice. (Homemade recipe to be posted in classroom for sale) - Vodka, Brand of your choice - Fresh Basil - Boiling pot - Skillet - Metal mixing spoon - A smile 😊 - Salt - Metal strainer - Unsalted butter - Garlic Bread (optional) The Pasta: First fill your boiling pot with hot water, place the pot on your stove top, on high for about 15-20 minutes until water is boiling. Insert Pasta into the water. Add about a teaspoon of salt to the water. Let the pasta boil for about 15 minutes until al dente or soft enough for your liking’s. Once the pasta is ready. Strain the water out. Place the pasta into a heat safe bowl and place half a stick of butter onto the pasta and let it melt then mix it into the pasta. So the pasta doesn’t stick. This process can be done with olive oil as well. The noodles are going to be used immediately so I won’t add the cooling process necessary if your going to store the pasta for later. The Sauce: Place your Skillet onto your stove top on medium or even lower. Marinara sauce jumps when heated so the lower the heat the more safer and cleaner the conditions will be. Add your marinara to the skillet. Immediately mix in the vodka. The amount really depends on you. It is important to note that you have to heat the marinara and the vodka at the same time because the objective is to cook out the alcohol and hold the flavor of the vodka. So you cook the sauce until you can no longer can smell the vodka essence in the air. At this point you add the heavy cream to the mixture. The amount should be about 1/4 of the amount of marinara you choose to use. Once the sauce is orange. It is ready to combine with the pasta. You can throw your pasta right into the sauce and toss it altogether. Now the pasta is ready for serving. To be served:

I would humbly like to apologize for being behind schedule. Today was exhausting and extremely busy. Father of four, I work full time and sometimes plans don’t go the way we would hope. I will be giving you the rest of the 9 recipes in the morning. Once again I apologize. I still plan to deliver. Just need a little rest for today. I still managed to give you two recipes bunched into one! I hope you guys will enjoy! Stay Tuned! Keep a plan! Watch for Chef Dan! 👨🏽‍🍳😤🤌 -Merry Christmas 🎅🎁

Description: A light fast easy-to-make beef or chicken Quesadilla. Served with a side of sour cream or salsa. 30 minute cook time with either protein. What you will need: - Red and Green Bell Peppers - One white Onion - Seasoned salt - Granulated Black Pepper - Granulated Garlic - Granulated Onion - Taco Seasoning - A Pack of Perdue Boneless Chicken Breast or - A pack of Ground Beef - Olive Oil - Conventional Oven - 2 skillet pans - 2 inch Oven pan - Chicken stock. Brand of your choice - Suran wrap - Tin Foil - Premade salsa, Brand of your choice - Sour Cream, Brand of your choice - Metal Strainer - 10 inch Flour or Corn Tortillas, Brand of your choice - Non-salted butter, Brand of your choice - Your Stove top - Cutting board - Spatula - Shredded Cheddar Cheese, Brand of your choice - Thermometer probe - Chefs Knife or your best knife you got! - Diced tomatoes and red onion (optional) For the Chicken: Season the raw chicken breast with a teaspoon of Granulated Garlic and Onion and salt and pepper. Add a teaspoon of taco seasoning and 3 teaspoons of Olive oil. Rub in the seasoning throughout the chicken. Make sure the oil is on every piece. Preheat your oven to 350 degrees. Heat up your skillet to medium with 2-3 tablespoons of oil. Once the oil is ready we are going to place the chicken in the light oil. We are aiming for a sear. You're not cooking the chicken all the way you’re just making the outside crunchy and pulling the chicken off. Once you’re done with the batch. Cover the bottom of the 2 inch pan with chicken stock. Place the half cooked chicken into the pan, into the stock. Seal the pan with a layer of Saran Wrap and a layer of tin foil on top of that. Place the pan in the oven for 20 minutes or until the internal temperature of the chicken reaches 165 degrees or better. Remove the chicken into a heat safe bowl to await Quesadilla preparation. For the Beef: Place the Ground beef into a mixing bowl. Mix in a tea spoon of taco seasoning, salt and pepper, granulated garlic and onion. Chopped Peppers and onions. Mix everything into the ground beef as well as possible. Throw the entire ground beef mixture onto your skillet. Turn the heat up to medium and wait til the bottom of the pan starts to sizzle. Once you hear the sizzle break up the meat with a spatula as much as possible. Continue this process for about 5-10 minutes. Cook the meat until the texture is right for you. I like to cook the meat til it’s about 150 degrees in the center of the skillet. Once the meat is cooked. Place the cooked beef into a strainer to remove the excess oil. Remove the beef into a heat safe bowl to await quesadilla preparation.

Throughout the day on Dec 25th 2025, I will be filling this community with recipe after recipe. 10 brand new original cook at home recipes. My Gift to you for free. Hope you enjoy Try one to bring in the New Years Holiday. Maybe my original Coquito recipe? Stay tuned! Always have a plan! Trust in Chef Dan!